Servings
Font
Back
Creamy Chicken Tortilla Soup
5 from 48 votes

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup combines sautéed onions, poblano and red bell peppers, and garlic with warming spices like chili powder and cumin. Chicken thighs simmer in a tomato and stock base before being shredded and finished with cream, lime juice, and cilantro. Crisp fried tortilla strips add a crunchy contrast to the rich, savory soup.

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

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

    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.