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Amazing 30-Minute Creamy Chicken Tortilla Soup

tortilla soup
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You will make a creamy, comforting Chicken Tortilla Soup that tastes like it came from your favorite restaurant, but you can have it ready in under 30 minutes. This recipe brings rich flavor quickly, perfect for busy weeknights.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream (or evaporated milk for a lighter option)
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack or Colby cheese, plus more for topping
  • 1/2 cup corn kernels (frozen or canned, drained)
  • Vegetable oil for frying tortillas
  • 6-8 small corn tortillas, cut into thin strips
  • Optional Toppings: avocado, fresh cilantro, lime wedges

Instructions

  1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
  2. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until soft, about 4 minutes.
  3. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes, Rotel, and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to let the flavors develop.
  5. While the soup simmers, prepare the tortilla strips. Heat about 1 inch of vegetable oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  6. Return the cooked chicken to the soup pot. Stir in the heavy cream and corn kernels. Simmer for another 5 minutes, but do not boil after adding the cream.
  7. Stir in the 1 cup of shredded cheese until it melts completely into the broth, making the soup creamy. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle the hot soup into bowls. Top each serving generously with the crispy tortilla strips, extra cheese, cilantro, and a squeeze of lime juice.

Notes

  • For a vegetarian version, omit the chicken and use vegetable broth. Add one can of drained black beans along with the corn for substance.
  • If you prefer a thicker soup, mash about 1/4 cup of the soup base with a fork before adding the cream.
  • You can bake or air-fry the tortilla strips instead of frying them to reduce added fat.
  • This soup tastes even better the next day, so feel free to make it ahead of time!

Nutrition

Find it online: https://whiskdaily.com/creamy-chicken-tortilla-soup-recipe/