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Easy Stovetop Creamy Chicken Tortilla Soup

A close-up of a bowl of creamy tortilla soup topped generously with crispy fried tortilla strips.
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Make this comforting and rich creamy chicken tortilla soup on the stovetop. This recipe uses simple ingredients for a quick, flavorful meal perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream or cream cheese, softened
  • Salt and black pepper to taste
  • 8 corn tortillas, cut into thin strips
  • Vegetable oil for frying

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  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 heat to low, cover, and let it simmer for 10 minutes to allow flavors to combine.
  5. Stir in the heavy cream or softened cream cheese until the broth is smooth and creamy. Season with salt and pepper to your preference. Keep warm on low heat.
  6. While the soup simmers, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a separate skillet over medium-high heat.
  7. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle lightly with salt.
  8. Serve the hot soup immediately, topping each bowl generously with the homemade crispy tortilla strips and your preferred garnishes.

Notes

  • For a slow cooker adaptation, combine all ingredients except the cream and tortilla strips in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream before serving.
  • To make this soup spicy, add 1/2 teaspoon of cayenne pepper with the other spices or use a can of hot diced green chilies.
  • Serve with toppings like avocado slices, shredded cheddar cheese, fresh cilantro, or a squeeze of lime juice.

Nutrition

Find it online: https://littlekitchendiary.com/easy-creamy-tortilla-soup-recipe/