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Creamy Chicken Tortilla Soup

Overhead view of a bowl of creamy tortilla soup loaded with shredded chicken, corn, and topped with crispy tortilla strips and cilantro.
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Make a rich, restaurant-style creamy chicken tortilla soup easily at home. This recipe is satisfying and suitable for weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can green chilies, undrained
  • 2 cups cooked, shredded chicken
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup chopped fresh cilantro
  • 12 corn tortillas, cut into thin strips
  • Vegetable oil for frying

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes, and green chilies. Bring the mixture to a simmer.
  4. Stir in the shredded chicken and corn. Reduce heat to low and let it simmer for 10 minutes to allow flavors to combine.
  5. Stir in the heavy cream. Heat through gently; do not boil after adding cream. Season with salt and pepper.
  6. While the soup simmers, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a separate skillet over medium-high heat.
  7. Fry the tortilla strips in batches until golden brown and crisp, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  8. Ladle the soup into bowls. Garnish each serving generously with fried tortilla strips, fresh cilantro, and any desired toppings.

Notes

  • For a quicker version, use canned, shredded chicken instead of cooking your own.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • To make this soup vegetarian, substitute the chicken broth with vegetable broth and use beans or mushrooms instead of chicken.
  • You can bake the tortilla strips instead of frying them for a lower-fat option. Toss them with a little oil and bake at 375F (190C) until crisp.

Nutrition

Find it online: https://cookifyme.com/creamy-chicken-tortilla-soup-recipe-2/