Creamy Chicken Tortilla Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course, Soup
Creamy Chicken Tortilla Soup
Description
Creamy Chicken Tortilla Soup begins by softening onions and peppers with garlic and bold spices such as chili powder, cumin, and oregano. The chicken thighs cook in a broth enriched with diced tomatoes, infusing the soup with savory depth. Once the chicken is shredded and reintroduced, heavy cream and fresh lime juice add creaminess and brightness. Chopped cilantro adds a fresh herbal note. The soup is served with crispy tortilla strips fried until golden brown, adding texture and a traditional garnish to this hearty, comforting dish.
The soup offers a balanced texture with tender shredded chicken, tender vegetables, and a creamy broth, suitable as a main meal. Fresh lime and cilantro cut through the richness, keeping each spoonful well-rounded.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced
- 1 poblano pepper seeded and diced, small
- 1 red bell pepper diced
- 4 cloves garlic minced
- 4 teaspoons chili powder
- 2 teaspoons cumin ground
- 1 ½ teaspoons oregano dried
- 4 cups chicken stock
- 1 (28-ounce) can diced tomatoes
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup heavy cream
- 2 tablespoons lime juice freshly squeezed
- ½ cup cilantro fresh, chopped leaves
For the crispy tortilla strips
- 1 cup vegetable oil
- 6 corn tortilla sliced in half and cut crosswise into 1/4-inch strips, 6-inch
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.
User Reviews
Overall Rating
5
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