Creamy Chicken Tortilla Soup

Contents

Creamy Chicken Tortilla Soup
Featured Comment
WHY I LOVE THIS RECIPE
WHAT IS CHICKEN TORTILLA SOUP
TIPS AND TRICKS FOR SUCCESS
PRO TIP
Prep the crispy tortilla strips while the soup cooks.
WHAT TO SERVE WITH CHICKEN TORTILLA SOUP
TOOLS FOR THIS RECIPE
CREAMY CHICKEN TORTILLA SOUP: FREQUENTLY ASKED QUESTIONS
&NBSP;
Recipe
Ingredients
Equipment
Instructions

Simple, one pot dinner with tender shredded chicken loaded with your favorite toppings. So creamy & so so cozy.

Featured Comment

Sooooo good!! I substituted a can of fire roasted tomatoes and used an oven roasted rotisserie chicken from Whole Foods! I also fried my tortillas in the air fryer! 10/10 thank you!!

Jessica

21 more comments

Fall is here, the leaves are falling, the cozy sweaters are coming out of hiding, and we are making this winner winner chicken dinner on repeat.

WHY I LOVE THIS RECIPE

Super fast one pot weeknight staple
Tender chicken thighs simmered in all of its goodness, letting all the bold flavors come together
Not too thin, not overly creamy – just enough to hold up all of your favorite toppings
Incredibly freezer-friendly (sans heavy cream, of course), great to make a pot (or two) and freeze as you go
Cozy, dreamy soup dinner you want handy all season long

WHAT IS CHICKEN TORTILLA SOUP

Chicken tortilla soup is a Mexican tomato-based soup dish made with shredded chicken and various spices such as cumin, chili powder and oregano, topped with tortilla strips for an added crunch.

TIPS AND TRICKS FOR SUCCESS

Use leftover rotisserie chicken. To cut down on prep time even more, leftover rotisserie chicken can also be used.
Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
Mix it up. Add canned black beans or corn, or a kick of heat with diced jalapenos.
Add your favorite toppings. Diced avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips or crushed tortilla chips when you’re in a pinch are all great options.

PRO TIP

Prep the crispy tortilla strips while the soup cooks.

While the soup is cooking, save time by prepping and cooking the tortilla strips. Homemade tortilla strips can keep up to 1 week at room temperature in an airtight container.

WHAT TO SERVE WITH CHICKEN TORTILLA SOUP

Mexican Rice
Taco Salad
Mexican Corn Dip
Green Chicken Enchiladas
Carne Asada Nachos

TOOLS FOR THIS RECIPE

Dutch oven

Large cast iron skillet

CREAMY CHICKEN TORTILLA SOUP: FREQUENTLY ASKED QUESTIONS

Can I use chicken breasts?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

What is heavy cream?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

Is this freezer-friendly?

Yes! You can freeze the leftovers without the heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding heavy cream when serving.

&NBSP;

Recipe

Yield: 8 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

Ingredients

1 tablespoon vegetable oil

1 onion, diced

1 small poblano pepper, seeded and diced

1 red bell pepper, diced

4 cloves garlic, minced

4 teaspoons chili powder

2 teaspoons ground cumin

1 ½ teaspoons dried oregano

4 cups chicken stock

1 (28-ounce) can diced tomatoes

1 ½ pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

½ cup heavy cream

2 tablespoons freshly squeezed lime juice

½ cup chopped fresh cilantro leaves

1 cup vegetable oil

6 (6-inch) corn tortillas, sliced in half and cut crosswise into 1/4-inch strips

Equipment

Dutch Oven
Cast Iron Skillet

Instructions

1. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add onion and peppers, and cook, stirring occasionally, until tender, about 3-4 minutes.
2. Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
3. Stir in chicken stock, diced tomatoes, and chicken; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 20 minutes.
4. Remove chicken from the Dutch oven; shred, using two forks.
5. Stir in chicken, heavy cream and lime juice until heated through, about 2 minutes. Stir in cilantro; season with salt and pepper, to taste.
6. Serve immediately with crispy tortilla strips and desired toppings.
7. Heat vegetable oil in a large cast iron skillet or Dutch oven over medium high heat. Working in batches, add tortilla strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.