Description
Enjoy this rich and comforting Creamy Chicken Tortilla Soup. We made this recipe fast for busy weeknights, giving you restaurant-quality flavor in under 30 minutes. It is hearty, cozy, and full of satisfying flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 (10 ounce) can Ro-Tel (diced tomatoes and green chilies), undrained
- 1 cup heavy cream or half-and-half
- 1 cup frozen corn
- Salt and freshly ground black pepper to taste
- For serving: Crispy tortilla strips, shredded Monterey Jack cheese, fresh cilantro, avocado slices
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add onion to the pot and cook until softened, about 3 minutes. Add garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes, and Ro-Tel. Bring the mixture to a simmer.
- Return the cooked chicken to the pot. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
- Stir in heavy cream and frozen corn. Heat through gently, but do not boil after adding cream.
- Season with salt and pepper to your taste.
- Ladle the soup into bowls. Top generously with tortilla strips, cheese, cilantro, and avocado.
Notes
- If you prefer a spicier soup, add a pinch of cayenne pepper with the other spices.
- For a quicker cooking time, use pre-cooked rotisserie chicken instead of raw chicken breasts.
- You can substitute half-and-half for heavy cream if you want a slightly lighter soup base.
- This recipe is easily adapted for vegetarians by substituting black beans for the chicken and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Estimate based on ingredients
- Sugar: Estimate based on ingredients
- Sodium: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Saturated Fat: Estimate based on ingredients
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: 0g
- Carbohydrates: Estimate based on ingredients
- Fiber: Estimate based on ingredients
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- Cholesterol: Estimate based on ingredients