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Creamy Chicken Tortilla Soup

A rich, comforting soup made with tender shredded chicken, warm spices, a creamy broth, and crunchy tortilla strips. Cozy, flavorful, and perfect for weeknights or meal prep.
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes
Servings: 6Course: Soup / Main CourseCuisine: Mexican-Inspired / American

Print Recipe
Ingredients Method

Ingredients
  

  • For the Soup
  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil or butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 1 cup corn fresh or frozen
  • ¾ cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • For Serving Optional
  • Tortilla strips or crushed tortilla chips
  • Shredded cheese
  • Sour cream
  • Fresh cilantro
  • Avocado slices
  • Lime wedges

Method
 

  1. Sauté Aromatics
  2. Heat oil in a large pot over medium heat. Add onion and cook until soft. Stir in garlic and cook briefly.
  3. Add Spices
  4. Add cumin, chili powder, paprika, and oregano. Stir and cook for 30 seconds to bloom the spices.
  5. Simmer Chicken
  6. Pour in chicken broth and diced tomatoes. Add chicken and simmer until fully cooked and tender.
  7. Shred Chicken
  8. Remove chicken, shred with forks, and return it to the pot.
  9. Make It Creamy
  10. Reduce heat and stir in cream and corn. Simmer gently until warmed through.
  11. Season & Serve
  12. Season with salt and pepper. Serve with tortilla strips and desired toppings.