Description
Creamy Chicken Tortilla Soup is a hearty, flavorful, and comforting dish that combines tender shredded chicken with a rich, creamy broth infused with vibrant spices and fresh vegetables. Perfect for cozy dinners, this versatile soup offers a delicious blend of Mexican-inspired flavors with a luscious texture, topped with crispy tortilla strips, cheese, and fresh cilantro. Easy to make and customizable, it’s an ideal meal for any weeknight gathering or weekend indulgence.
Ingredients
Scale
- 2 cups cooked and shredded chicken (rotisserie chicken works great)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk for dairy-free options
- 1 can (14 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheese, sour cream, and crispy tortilla strips (for serving)
Instructions
- Start by gathering all your ingredients for a seamless cooking experience. Use leftover cooked chicken or follow a rotisserie chicken recipe for tender, flavorful chicken.
- In a large pot, heat olive oil over medium heat. Add chopped onion and diced red bell pepper, cooking until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Stir in ground cumin and chili powder, cooking for about 30 seconds. Add diced tomatoes with green chilies and cook for 5 minutes to meld flavors.
- Pour in chicken broth and bring to a boil. Reduce heat, add shredded chicken, and simmer for 15 minutes.
- Stir in heavy cream or coconut milk and season with salt and pepper to taste.
- Serve hot with garnishes like cilantro, shredded cheese, sour cream, and crispy tortilla strips.
Notes
- Use rotisserie chicken for quick, flavorful shredded chicken.
- Adjust spice levels by adding more chili powder or fresh jalapeños.
- Make it dairy-free by substituting coconut milk or cashew cream.
- Add smoky flavor with chipotle peppers in adobo sauce.
- Top with sliced avocado or pickled jalapeños for extra zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg