Creamy Chicken Tortilla Soup
This comforting and flavorful Creamy Chicken Tortilla Soup is packed with rich tomato broth, tender shredded chicken, and a hint of spice, finished with a touch of cream for a velvety texture. It's perfect for a satisfying meal, especially when topped with your favorite fresh garnishes.
Equipment
- Large Pot
- Ladle
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 (14.5 ounce) can crushed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies Ro-Tel, undrained
- 1 (4 ounce) can diced green chilies undrained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups cooked chicken shredded
- 1/2 cup heavy cream
- Salt to taste
- black pepper to taste
Optional Toppings
- Avocado
- tortilla strips
- fresh cilantro
- shredded cheese
- lime wedges
- sour cream/Greek yogurt
Instructions
Instructions
- Heat olive oil in a large pot. Add chopped onion and cook until softened, then stir in minced garlic until fragrant.
- Combine crushed tomatoes, diced tomatoes with green chilies, diced green chilies, chicken broth, cumin, chili powder, and oregano in the pot. Simmer for 15-20 minutes to meld flavors.
- Stir in shredded cooked chicken and continue to simmer for 5-10 minutes until heated through.
- Remove from heat and stir in heavy cream until fully incorporated.
- Season with salt and black pepper; ladle into bowls and serve hot with desired toppings.
Notes
For an extra kick, add a pinch of cayenne pepper with the chili powder. Adjust the consistency by adding more chicken broth if you prefer a thinner soup.