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Creamy chicken tortilla soup in white bowl topped with cheese, cilantro, and tortilla strips

Creamy Chicken Tortilla Soup

This incredible Mexican-inspired creamy chicken tortilla soup combines tender chicken, roasted vegetables, and a silky cream base for the ultimate comfort food experience. Ready in just 45 minutes with simple pantry staples.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large sweet yellow onion diced
  • 3 cloves garlic minced
  • 1 large bell pepper diced
  • 1 can fire-roasted diced tomatoes 14.5 oz can
  • 6 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 3 cups cooked chicken breast shredded
  • 1 cup heavy cream or half-and-half
  • 1 jalapeño pepper seeded and minced
  • 1/4 cup fresh cilantro chopped
  • salt and black pepper to taste
  • 1 cup Monterey Jack cheese shredded, for serving
  • tortilla strips for garnish
  • lime wedges for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot (6-8 quart)
  • Sharp chef's knife
  • cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Ladle for serving

Method
 

  1. Heat olive oil in large Dutch oven over medium heat. Sauté diced onions, garlic, and bell peppers until fragrant and slightly softened, about 5-7 minutes. Vegetables should be tender but not browned.
  2. Add fire-roasted tomatoes, chicken broth, cumin, chili powder, smoked paprika, and oregano. Bring to a gentle simmer to let flavors start melding together.
  3. Add shredded chicken and minced jalapeño (seeds removed for less heat). Simmer for 5-7 minutes until chicken is heated through and flavors begin to meld.
  4. Reduce heat to low before adding cream. Pour in heavy cream gradually while stirring constantly to prevent curdling. The low heat is essential for smooth incorporation. Heat through gently.
  5. Stir in half of the fresh cilantro. Season incrementally with salt and pepper, tasting after each addition. Start with 1/2 teaspoon salt and adjust from there to achieve perfect balance.
  6. Serve immediately while piping hot in bowls topped with shredded Monterey Jack cheese, crispy tortilla strips, remaining cilantro, and lime wedges.

Notes

For gluten-free version, ensure chicken broth is certified gluten-free and use corn tortilla strips. For dairy-free option, substitute heavy cream with full-fat coconut milk and omit cheese. Soup can be stored in refrigerator for 3-4 days or frozen for up to 2 months. When reheating, do so gently on stovetop over medium-low heat, adding splash of broth if too thick. Rotisserie chicken works great for convenience, or use freshly poached chicken breast for best results.