Hearty Creamy Chicken Tortilla Soup: Simple Recipe (Print Version)
Whip up a comforting bowl of creamy chicken tortilla soup! This easy recipe brings warmth and flavor, perfect for busy weeknights or cozy gatherings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Contains Dairy
# Ingredients:
→ Base Ingredients
01 -
2 cups cooked chicken, shredded (rotisserie chicken works great!)
02 -
4 cups chicken broth, low-sodium
03 -
1 (14.5 oz) can diced tomatoes, undrained (fire-roasted if you have them!)
04 -
1 (4 oz) can mild green chiles, undrained
→ Flavor Boosters & Seasonings
05 -
1 tbsp olive oil
06 -
1 medium yellow onion, chopped
07 -
3 cloves garlic, minced (or more, I won't tell!)
08 -
1 tbsp chili powder
09 -
1 tsp ground cumin
10 -
1/2 tsp smoked paprika
11 -
Salt and black pepper to taste
→ Dairy & Creaminess
12 -
4 oz cream cheese, softened
13 -
1/2 cup heavy cream
→ Garnish & Toppings
14 -
Crispy tortilla strips
15 -
1 avocado, diced
16 -
Fresh cilantro, chopped
17 -
Lime wedges
18 -
Shredded Monterey Jack or Mexican blend cheese
# Instructions:
01 -
First things first, grab a big pot or Dutch oven. Drizzle in a little oil, then toss in your chopped yellow onion. Let it soften over medium heat, stirring occasionally, until it's translucent and smelling sweet—about 5-7 minutes. This is where you're building the base for your rich soup, so don't rush it. Once it's soft, add your minced garlic and cook for another minute until fragrant. Don't let it burn, hon! I've burned garlic before, and it taints the whole dish, ugh.
02 -
Now, sprinkle in your chili powder, cumin, and smoked paprika. Stir them into the onion and garlic mixture for about 30 seconds, letting those spices bloom. Oh, the smell at this point is just incredible! It fills the kitchen with such warmth. Next, pour in the chicken broth, diced tomatoes (undrained!), and green chiles. Give it a good stir to combine everything. This is where the magic starts happening for our creamy soup.
03 -
Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows all those flavors to meld together beautifully. While it’s simmering, if you’re using whole cooked chicken, now’s the time to shred it. I usually use two forks, pull it apart, and set it aside. Honestly, sometimes I get a little impatient and start shredding it too hot, burning my fingers—oops!
04 -
Once the soup has simmered, uncover it and stir in the softened cream cheese until it's completely melted and smooth. This step is crucial for that signature creamy texture of our <strong>Creamy Chicken Tortilla Soup</strong>. Then, pour in the heavy cream and add the shredded chicken. Stir everything gently until it’s all mixed in and warmed through. Don't let it boil vigorously after adding the cream, or it might separate—I learned that the hard way once, and it wasn't pretty.
05 -
Now for the most important part: taste, taste, taste! Season this soup with salt and pepper to your liking. Remember, you started with low-sodium broth, so you’ll definitely need to add some salt. A little bit at a time, until it tastes just right to you. Sometimes I add a tiny pinch of sugar if the tomatoes are too acidic, but that’s just my preference!
06 -
Ladle the hot soup into bowls. This is where you get to have fun with the toppings! Pile on those crispy tortilla strips, slices of creamy avocado, a sprinkle of fresh cilantro, a squeeze of lime, and a generous handful of shredded cheese. Honestly, the more toppings, the better! The contrast of textures and flavors makes this dish absolutely irresistible. Enjoy!
# Notes:
01 -
Don't boil the soup after adding cream; a gentle simmer keeps it smooth, learned that the hard way.
02 -
Store leftovers in an airtight container for up to 3-4 days, but add fresh toppings when reheating.
03 -
Need a kick? A pinch of cayenne or a diced jalapeño with seeds works wonders for heat.
04 -
Serve with a side of warm cornbread and a crisp salad for a truly satisfying meal.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
whisk
03 -
ladle
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 25-35g