Servings
Font
Back
5.0 from 48 votes

Creamy Chicken Tortilla Soup

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

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

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
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

Instructions

    Cup of Yum
  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.
For the crispy tortilla strips
  1. 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.