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Creamy Chicken Tortilla Soup

Close-up of a bowl of creamy chicken tortilla soup, garnished with shredded chicken, avocado slices, tortilla strips, and cilantro.
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Make this hearty and comforting creamy chicken tortilla soup using rotisserie chicken for a quick weeknight meal. The base uses cream cheese for a velvety texture.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • For serving: Tortilla strips, shredded Monterey Jack cheese, avocado slices, fresh cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  2. Add garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in chicken broth and the can of diced tomatoes with green chilies. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce heat to low.
  5. Add the cream cheese cubes one at a time, stirring constantly until the cheese melts completely and the soup becomes smooth and creamy.
  6. Stir in the heavy cream. Heat through gently, but do not boil after adding the cream.
  7. Season with salt and pepper to your taste.
  8. Ladle the soup into bowls and top with tortilla strips, cheese, avocado, and cilantro.

Notes

  • You can use cooked, shredded chicken breast or thigh meat instead of rotisserie chicken.
  • For a thicker soup, mash about 1/2 cup of the soup solids against the side of the pot before adding the cream.
  • If you prefer a spicier soup, add a pinch of cayenne pepper with the other spices.

Nutrition

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