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Easy 30-Minute Creamy Chicken Tortilla Soup Recipe

Close-up of a creamy, orange-hued tortilla soup recipe bowl topped with shredded chicken, cheese, tortilla strips, and fresh cilantro.
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Make this easy, creamy chicken tortilla soup recipe on a busy weeknight. It is comforting, flavorful, and ready in just 30 minutes using simple ingredients.

Ingredients

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  • 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 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken breast (rotisserie chicken works well)
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack cheese (optional, for creaminess)
  • Salt and black pepper to taste
  • For Serving: Crispy tortilla strips, fresh cilantro, avocado slices, lime wedges, shredded cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the chicken broth, diced tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
  4. Add the shredded chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to combine.
  5. Stir in the heavy cream or half-and-half. If using, stir in the shredded cheese until it melts smoothly into the soup. Do not let the soup boil after adding the cream.
  6. Taste the soup and adjust seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls. Top each serving generously with crispy tortilla strips, fresh cilantro, avocado slices, and an extra sprinkle of cheese. Serve immediately with lime wedges on the side.

Notes

  • For quick crispy tortilla strips, cut 4 corn tortillas into thin strips, toss lightly with oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can make this a slow cooker tortilla soup recipe by combining all ingredients except the cream and cheese in the slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in the cream and cheese before serving.

Nutrition

Find it online: https://kingscook.com/tortilla-soup-recipe/