Creamy Chicken Tortilla Soup

Name: Creamy Chicken Tortilla Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion; 1 small poblano pepper; 1 red bell pepper; 4 cloves garlic; 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; 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

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5.0

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 servings
Course
Main Course, Soup

Creamy Chicken Tortilla Soup

Iris Warren

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

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Ingredients

Servings

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

For the crispy tortilla strips

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

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Instructions

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.
Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
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.
Remove chicken from the Dutch oven; shred, using two forks.
Stir in chicken, heavy cream and lime juice until heated through, about 2 minutes. Stir in cilantro; season with salt and pepper, to taste.
Serve immediately with crispy tortilla strips and desired toppings.

For the crispy tortilla strips

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.