Creamy Chicken Tortilla Soup

why make this recipe

This soup is warm, creamy, and easy to make. It uses simple ingredients and cooks fast. It fills you up and tastes like a cozy home meal.

introduction

Creamy Chicken Tortilla Soup is a mild, creamy soup with a little spice from chilies. It uses cooked chicken, tomatoes, and cream for a rich base. If you like creamy chicken dishes, you may also enjoy a creamy pasta dish like Creamy Cajun Chicken Penne Pasta recipe.

how to make Creamy Chicken Tortilla Soup

Make the soup in one pot. Cook the chicken in broth with onion, garlic, tomatoes, and green chilies. Shred the chicken, add cream and spices, and heat a few minutes. Fry tortilla strips until they are crispy and use them as a crunchy topping.

Ingredients :

• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Corn tortillas, cut into strips
• Optional toppings: shredded cheese, avocado, cilantro, lime

Directions :

1. In a large pot, add chicken breasts, onion, garlic, tomatoes, green chilies, and chicken broth. Bring to a boil and then reduce to a simmer for about 20 minutes, until the chicken is cooked through.
2. Remove the chicken, shred it, and return it to the pot.
3. Stir in heavy cream, chili powder, cumin, salt, and pepper. Simmer for another 5 minutes.
4. In a separate pan, fry tortilla strips until crispy.
5. Serve the soup topped with fried tortilla strips and optional toppings as desired.

how to serve Creamy Chicken Tortilla Soup

Ladle the soup into bowls. Add a handful of crispy tortilla strips on top. Offer shredded cheese, sliced avocado, chopped cilantro, and lime wedges. Let each person add what they like.

how to store Creamy Chicken Tortilla Soup

Cool the soup to room temperature. Put it in airtight containers and store in the fridge for up to 3 days. Reheat gently on the stove over low heat. Do not add the fried tortilla strips before storing. They get soggy.

tips to make Creamy Chicken Tortilla Soup

• Use cooked rotisserie chicken to save time.
• Taste and adjust salt and pepper after you add the cream.
• Fry tortilla strips in small batches so they stay crispy.
• For less cream, use half-and-half or milk, but the soup will be thinner.
• Keep toppings separate so people can choose what they want.

variation (if any)

• Make it spicy: add a pinch of cayenne or chopped jalapeño.
• Make it lighter: use milk instead of heavy cream and reduce oil for frying.
• Make it vegetarian: skip chicken and use beans or mushrooms and vegetable broth.

FAQs

Q: Can I use shredded rotisserie chicken?
A: Yes. It saves time. Add it at step 2 and warm it in the soup.

Q: Can I bake the tortilla strips instead of frying?
A: Yes. Toss strips with a little oil and bake at 400°F (200°C) for 8–10 minutes until crisp.

Q: How long will the soup keep in the freezer?
A: You can freeze the soup (without fried tortillas) for up to 2 months in a freezer-safe container. Thaw in the fridge before reheating.

Q: Can I make this in a slow cooker?
A: Yes. Put ingredients except cream and tortillas in the slow cooker. Cook on low for 4–6 hours, shred chicken, then stir in cream at the end.

Creamy Chicken Tortilla Soup

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Non-Vegetarian

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Description

A warm and creamy mild soup with a hint of spice, perfect for a cozy home meal.

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Ingredients

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• 1 lb boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• Corn tortillas, cut into strips
• Optional toppings: shredded cheese, avocado, cilantro, lime

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Instructions

1. In a large pot, add chicken breasts, onion, garlic, tomatoes, green chilies, and chicken broth. Bring to a boil and then reduce to a simmer for about 20 minutes, until the chicken is cooked through.
2. Remove the chicken, shred it, and return it to the pot.
3. Stir in heavy cream, chili powder, cumin, salt, and pepper. Simmer for another 5 minutes.
4. In a separate pan, fry tortilla strips until crispy.
5. Serve the soup topped with fried tortilla strips and optional toppings as desired.

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Notes

Use cooked rotisserie chicken to save time. Keep toppings separate so people can choose what they want.

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Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 80mg