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Creamy Chicken Tortilla Soup

A hearty and creamy soup packed with flavorful chicken, fresh veggies, and topped with crispy tortilla strips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced any color works
  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup corn canned or frozen
  • 1 can diced tomatoes (14.5 oz) with green chiles is great
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup heavy cream or a lighter alternative
  • Salt and pepper, to taste
  • Crispy tortilla strips, for topping
For Garnish
  • Fresh cilantro
  • Avocado
  • Cheese

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and bell pepper, cooking for an additional 2 minutes.
  3. Toss in the shredded chicken and stir well to combine.
  4. Add the chicken broth, corn, diced tomatoes, cumin, and chili powder. Stir everything together and bring it to a simmer.
  5. Once simmering, lower the heat and stir in the heavy cream, allowing it to cook for another 5-10 minutes.
  6. Taste the soup and add salt and pepper according to your preference.
  7. Ladle the soup into bowls and top with crispy tortilla strips and your choice of garnishes.

Notes

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over low heat, adding a splash of broth or cream to maintain the creamy texture. Fry or bake tortilla strips right before serving to maintain their crunchiness.