Creamy Chicken Tortilla Soup Easy
This Creamy Chicken Tortilla Soup is a comforting and flavorful meal, perfect for a cozy night in. It's packed with tender chicken, vibrant vegetables, and a creamy, spiced broth, topped with crispy tortilla strips and your favorite garnishes. Easy to make and restaurant-worthy, this soup will warm you from the inside out.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Can opener
- Two forks
- Bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper any color
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Tortilla strips, for topping
- Shredded cheese Cheddar, Monterey Jack, or Mexican blend
- Sour cream or Greek yogurt, for topping
- Avocado, diced, for topping
- Fresh cilantro, chopped, for topping
- Lime wedges, for topping
- Jalapeños, sliced, for topping optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Add the chicken breasts to the pot and cook until browned on all sides. You don't need to cook them all the way through at this point, as they'll finish cooking in the soup.
- Pour in the chicken broth, diced tomatoes (undrained), black beans (rinsed and drained), corn (drained), and Rotel (undrained).
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken breasts from the pot and place them on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot.
- Add the softened cream cheese and heavy cream to the soup.
- Stir until the cream cheese is completely melted and the soup is smooth and creamy. This might take a few minutes.
- Taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or cumin to suit your taste.
- Ladle the Creamy Chicken Tortilla Soup into bowls.
- Top with your favorite toppings, such as tortilla strips, shredded cheese, sour cream, avocado, cilantro, lime wedges, and jalapeños.
- Enjoy immediately!
Notes
For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper. To make it vegetarian, omit the chicken and add more beans and vegetables. To store, cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.