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How I Found Comfort in a Bowl My Creamy Chicken Tortilla Soup Story

Creamy Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup brings warmth and comfort with every spoonful—featuring tender chicken, rich broth, creamy texture, and crispy tortillas. It's the perfect cozy meal for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mexican-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 jalapeño seeds removed (optional)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 can diced tomatoes 15 oz
  • 1 cup heavy cream
  • 1 cup crushed tortilla chips
  • salt and pepper to taste
  • fresh cilantro and lime for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Cutting Board
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
  2. Add garlic, cumin, and chili powder. Stir and toast for 30 seconds to release flavors.
  3. Add red bell pepper and jalapeño. Cook for about 5 minutes until softened.
  4. Pour in chicken broth, shredded chicken, and diced tomatoes. Stir and bring to a simmer.
  5. Reduce heat and stir in heavy cream. Simmer for a few more minutes.
  6. Stir in crushed tortilla chips to thicken the soup.
  7. Season with salt and pepper. Serve with fresh cilantro and a squeeze of lime.

Notes

Customize this soup by adding corn, black beans, or using coconut milk instead of cream for a dairy-free version. For extra crunch, bake tortilla strips instead of using chips.