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Easy Creamy Chicken Tortilla Soup for Weeknights

Close-up of a bowl of creamy tortilla soup loaded with shredded chicken, crispy tortilla strips, avocado slices, and cotija cheese.
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Make this comforting, restaurant-style creamy chicken tortilla soup on a busy weeknight. This recipe delivers rich flavor using simple steps.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen corn
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For Serving: Crispy tortilla strips, shredded Monterey Jack cheese, avocado slices, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes (undrained), and the can of diced tomatoes and green chilies (undrained). Bring the mixture to a simmer.
  4. Stir in the shredded chicken and frozen corn. Continue to simmer for 10 minutes to allow flavors to blend.
  5. Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely into the broth, creating a creamy texture.
  6. Stir in the heavy cream or half-and-half. Heat through gently, but do not let the soup boil once the dairy is added.
  7. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, cheese, avocado, cilantro, and a squeeze of fresh lime juice.

Notes

  • For quick tortilla strips, cut corn tortillas into thin strips, toss lightly with oil and salt, and bake at 375°F (190°C) for 8 to 10 minutes until crisp.
  • You can substitute rotisserie chicken for the cooked shredded chicken to save time on weeknights.
  • If you prefer a thicker soup, mash about 1/2 cup of the soup solids against the side of the pot before adding the cream cheese.

Nutrition

Find it online: https://rosatasty.com/easy-creamy-tortilla-soup-recipe/