Print

Easy Creamy Chicken Tortilla Soup Recipe with Crispy Tortilla Strips

creamy chicken tortilla soup - featured image
Print Recipe

A quick and comforting chicken tortilla soup with a creamy base and crispy homemade tortilla strips, perfect for cozy nights and crowd-pleasing meals.

Ingredients

Scale
  • 2 tablespoons olive oil (for sautéing)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups (950 ml) chicken broth
  • 1 can (14.5 oz / 411 g) diced tomatoes, drained
  • 1 cup (240 ml) evaporated milk
  • 4 ounces (115 g) cream cheese, softened
  • 2 cups (300 g) cooked, shredded chicken
  • 4 corn tortillas, cut into thin strips
  • Vegetable oil or avocado oil for frying
  • Salt to taste
  • Optional garnishes: diced avocado, fresh cilantro leaves, fresh lime wedges, shredded cheddar or Monterey Jack cheese, thinly sliced green onions

Instructions

  1. Cut 4 corn tortillas into thin strips about ¼ inch wide.
  2. Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C).
  3. Fry the tortilla strips in batches for 1-2 minutes until golden brown and crispy.
  4. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle lightly with salt and set aside.
  5. Warm 2 tablespoons olive oil in a large pot over medium heat.
  6. Add 1 chopped onion and cook for 4-5 minutes until softened and translucent.
  7. Stir in 3 minced garlic cloves and cook for another 30 seconds until fragrant.
  8. Stir in 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1-2 chopped chipotle peppers in adobo sauce. Cook for 1 minute to toast the spices.
  9. Pour in 4 cups chicken broth and 1 can drained diced tomatoes. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes.
  10. Lower heat to medium-low. Stir in 1 cup evaporated milk and 4 ounces softened cream cheese. Whisk gently until cream cheese melts and soup becomes creamy and smooth.
  11. Add 2 cups shredded cooked chicken and stir to combine. Heat through for 5 minutes, stirring occasionally.
  12. Taste and adjust salt as needed. Remove from heat and squeeze fresh lime juice if desired.
  13. Ladle soup into bowls and top generously with crispy tortilla strips, diced avocado, cilantro, sliced green onions, and shredded cheese. Serve with lime wedges.

Notes

If soup is too thick, add a splash of broth or water to loosen it. If too thin, simmer uncovered longer. Fry tortilla strips carefully to avoid burning. For dairy-free, substitute evaporated milk with full-fat coconut milk and use vegan cream cheese. Tortilla strips can be baked at 400°F for 10-15 minutes as a healthier alternative.

Nutrition

Keywords: chicken tortilla soup, creamy chicken soup, crispy tortilla strips, quick chicken soup, comfort food, easy soup recipe, weeknight dinner

Find it online: https://norasfoods.com/easy-creamy-chicken-tortilla-soup-recipe-with-crispy-tortilla-strips/