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–+ servings

Creamy Chicken Tortilla Soup

Yield: 8 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Simple, one pot dinner with tender shredded chicken loaded with your favorite toppings. So creamy & so so cozy.
5 stars (16 ratings)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 small poblano pepper, seeded and diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons dried oregano
  • 4 cups chicken stock
  • 1 (28-ounce) can diced tomatoes
  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup heavy cream
  • 2 tablespoons freshly squeezed lime juice
  • ½ cup chopped fresh cilantro leaves

For the crispy tortilla strips

  • 1 cup vegetable oil
  • 6 (6-inch) corn tortillas, sliced in half and cut crosswise into 1/4-inch strips

Equipment

Instructions

  • 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.
  • Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
  • 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.
  • Remove chicken from the Dutch oven; shred, using two forks.
  • Stir in chicken, heavy cream and lime juice until heated through, about 2 minutes. Stir in cilantro; season with salt and pepper, to taste.
  • Serve immediately with crispy tortilla strips and desired toppings.

For the crispy tortilla strips

  • 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.