Print

Creamy One-Pot Chicken Tortilla Soup

A close-up of a bowl of creamy tortilla soup recipe, loaded with shredded chicken, corn, and topped with crispy tortilla strips and a lime wedge.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty and creamy chicken tortilla soup in one pot for a quick weeknight dinner. It features authentic Mexican flavors and includes instructions for homemade crispy tortilla strips.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream or half-and-half
  • 1 cup corn (fresh or frozen)
  • 4 corn tortillas, cut into thin strips
  • Vegetable oil for frying
  • Optional toppings: avocado, lime wedges, shredded cheese, cilantro

Instructions

  1. Heat 1 tablespoon 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, salt, and pepper. 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. While the soup simmers, prepare the tortilla strips: Heat about 1/2 inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  6. Stir the heavy cream into the soup base. Heat through gently, but do not boil after adding the cream.
  7. Ladle the soup into bowls. Top each serving with a handful of the homemade crispy tortilla strips and your preferred toppings like avocado and a squeeze of lime.

Notes

  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer not to fry the tortillas, you can bake the strips at 375°F for 8-10 minutes until crisp, or skip them and use store-bought tortilla chips.
  • You can substitute rotisserie chicken for the cooked, shredded chicken to save time.

Nutrition

Find it online: https://magazinemeal.com/tortilla-soup-recipe-creamy-quick/