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The Best 30-Minute Creamy Chicken Tortilla Soup

A close-up of a white bowl filled with creamy chicken tortilla soup, topped with shredded chicken, corn, cotija cheese, and crispy tortilla strips.
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Make this rich, velvety chicken tortilla soup on a weeknight. This one-pot recipe uses simple ingredients to create a comforting Tex Mex soup that tastes like it simmered all day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, 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 low-sodium chicken broth
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 cup frozen corn kernels
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 10 small flour tortillas, cut into thin strips for frying
  • Vegetable oil for frying

Instructions

  1. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the tortilla strips and fry, turning often, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside for topping.
  2. In the same pot, add olive oil. Add the chopped onion and bell pepper and cook until softened, about 5 minutes.
  3. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes with green chilies and corn. Bring the mixture to a simmer.
  5. Stir in the shredded chicken. Reduce heat to low and let it simmer for 10 minutes to allow flavors to combine.
  6. Reduce the heat to the lowest setting. Add the cream cheese cubes, stirring constantly until the cheese melts completely into the broth, creating a smooth, creamy base.
  7. Stir in the heavy cream. Heat through gently for 2 minutes, but do not allow the soup to boil after adding the cream. Season with salt and pepper to your taste.
  8. Ladle the hearty soup into bowls. Serve immediately with your choice of toppings, including the crispy tortilla strips.

Notes

  • For a quick topping, you can bake the tortilla strips instead of frying. Toss strips with a little oil and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • Add a squeeze of fresh lime juice to each bowl just before eating to brighten the flavor.
  • If you prefer a thicker soup, you can blend about 1 cup of the soup mixture before adding the cream and cheese, then stir it back in.

Nutrition

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