Creamy Chicken Tortilla Soup
Silky tomato-chicken broth layered with cumin and chili, tender shredded chicken, and a lightly thick, creamy finish brightened with lime and cilantro, plus crispy tortilla strips for crunch.
Equipment
- Dutch Oven
Ingredients
For the soup
- 1 tbsp olive oil for sautéing cleanly without heaviness
- 1 medium yellow onion, finely chopped for sweetness and body
- 4 cloves garlic, minced for depth that stands up to dairy
- 1 jalapeño, seeded and diced or use canned green chile
- 1 tbsp tomato paste bloomed to boost savor
- 1 tsp ground cumin warm base note
- 1 tsp chili powder (or ancho or chipotle) for smokiness
- 14.5 oz fire-roasted diced tomatoes canned
- 5 cups chicken stock strong and flavorful
- 1 lb boneless skinless chicken thighs or breasts poach then shred
- 1 tsp dried oregano or Mexican oregano
- 1 tsp kosher salt plus more to taste
- 15 oz refried beans whisked in for creamy body
- 4 oz cream cheese, softened for ultra-smooth blending
- 1 cup half-and-half or heavy cream added off heat for silky finish
For the tortilla strips
- 8 corn tortillas cut into thin strips
- neutral oil for frying or oven toasting
To finish & serve
- 1–2 limes, cut in wedges for brightness at the end
- avocado, diced optional topping
- cilantro for garnish
- Monterey Jack or queso fresco shredded or crumbled, optional
- sour cream optional spoonful
Instructions
- Crisp the tortilla strips: Fry at 350°F (175°C) until golden, 45–60 seconds, or bake at 400°F (205°C) until crisp, 6–8 minutes; avoid deep browning to prevent bitterness.
- Sauté base: Warm olive oil over medium; add onion, jalapeño, and a pinch of salt. Cook 5–7 minutes until translucent; add garlic and cook 30 seconds until fragrant.
- Bloom and deglaze: Stir in tomato paste, cumin, and chili powder 30–45 seconds until brick red; add fire-roasted tomatoes and scrape up fond.
- Build and poach: Add chicken stock and oregano; bring to a simmer. Add chicken and cook through, 15–20 minutes. Remove and shred.
- Body without heaviness: Whisk refried beans with a cup of hot broth until smooth, then stir into the pot; simmer 3–5 minutes to thicken.
- Make it creamy: In a bowl, whisk softened cream cheese with a few ladles of hot soup until smooth, then stir back in off heat. Add half-and-half; do not boil.
- Finish and season: Return shredded chicken; squeeze in lime and adjust salt and heat with more chili as needed for balance.
- Serve: Ladle into bowls; top with tortilla strips, avocado, cilantro, and cheese. Pass extra lime and a spoon of sour cream at the table.
- Slow cooker option: Add base ingredients with raw chicken; cook 4–6 hours on High or 6–8 on Low. Shred near the end, then temper and stir in dairy off heat.
Notes
For clump-free cream cheese, whisk with a ladle of hot broth until smooth, then stream back in off heat. For a dairy-lighter version, blend part of the soup or rely on more refried beans (or a cashew splash) for body before adding a small pour of cream. For a pork-free savory topping, use diced smoked beef or pastırma.