Go Back
–+ servings

Creamy Chicken Tortilla Soup

Please rate us
A steaming bowl of creamy chicken tortilla soup perfect for chilly evenings and family gatherings, rich and hearty with a hint of spice.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1 14.5 oz can diced tomatoes
  • 1 4 oz can green chilies
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 cup heavy cream
  • to taste Salt and pepper
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1 cup crispy tortilla strips store-bought or homemade
  • 1/2 cup shredded cheese optional for garnish
  • to taste Sour cream optional for garnish

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, and bell pepper. Sauté for about 5 minutes until softened.
  3. Stir in the spices: cumin, chili powder, paprika, and cayenne pepper (if using). Cook for another minute to toast the spices.
  4. Add the diced tomatoes, green chilies, and chicken broth. Stir to combine.
  5. Bring to a simmer. Add in the shredded chicken and allow it to cook for 10 minutes. This lets the flavors meld beautifully.
  6. Stir in the heavy cream and continue cooking for another 5 minutes.
  7. Season with salt, pepper, and lime juice to taste.
Serving
  1. Serve it hot, decorated with fresh cilantro, crispy tortilla strips, and if desired, a sprinkle of shredded cheese or a dollop of sour cream.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 5g

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze in portions for up to 3 months.
Tried this recipe?Let us know how it was!