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Creamy Chicken Tortilla Soup

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A rich and creamy soup perfect for chilly evenings, packed with flavor and completed with crispy tortilla strips.

Ingredients

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  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cups cooked chicken, shredded
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese
  • Tortilla strips for topping
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion, minced garlic, and bell pepper to the pot. Cook until softened, about 5 minutes, stirring occasionally.
  3. Stir in the shredded chicken and the can of diced tomatoes (including the juice).
  4. Pour in the chicken broth and bring to a boil.
  5. Reduce heat to a simmer and let it cook for about 15 minutes.
  6. Add heavy cream along with cumin, chili powder, salt, and pepper. Let it simmer for another 5 minutes.
  7. Serve hot, topped with shredded cheese, crispy tortilla strips, and fresh cilantro.

Notes

Use rotisserie chicken to save time or substitute chicken with black beans for a vegetarian version.

Nutrition

Find it online: https://ameliasweets.com/2026/04/27/creamy-chicken-tortilla-soup-35-minutes/

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