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Creamy Chicken Tortilla Soup Recipe Easy Homemade with Crispy Toppings

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A comforting and creamy chicken tortilla soup with a velvety broth and crispy homemade tortilla strips, perfect for cozy dinners and quick meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth or stock (low-sodium recommended)
  • 1 medium white onion, finely chopped
  • 3 garlic cloves, minced
  • 4 oz canned diced green chilies
  • 14 oz fire-roasted diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 4 oz cream cheese, softened
  • 1 cup half-and-half or whole milk
  • 4–5 corn tortillas, cut into thin strips
  • Vegetable oil for frying
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • A handful fresh cilantro, chopped
  • Avocado slices (optional)
  • Fresh lime wedges

Instructions

  1. In a large pot, bring chicken broth to a gentle boil over medium heat. Add chicken breasts or thighs whole and simmer for 15-20 minutes until cooked through (internal temperature 165°F). Remove chicken and set aside to cool.
  2. Shred the chicken with two forks or fingers once cool enough to handle. Set aside.
  3. In the same pot, add a splash of oil if needed, then sauté chopped onion and garlic over medium heat until softened and translucent, about 5 minutes.
  4. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute to toast spices lightly. Add fire-roasted diced tomatoes and canned green chilies, stirring to combine.
  5. Pour chicken broth back into the pot if removed. Add shredded chicken. Bring to a simmer and cook for another 10 minutes to meld flavors.
  6. Lower heat to medium-low. Stir in softened cream cheese in small chunks, whisking gently to melt and create a creamy broth. Pour in half-and-half or whole milk and stir until combined. Avoid boiling to prevent curdling.
  7. While soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until golden brown and crispy, about 1-2 minutes per batch. Drain on paper towels and season lightly with salt.
  8. Taste soup and adjust salt and pepper as needed. Add a squeeze of lime juice if desired.
  9. Ladle soup into bowls. Top generously with crispy tortilla strips, shredded cheese, fresh cilantro, and avocado slices if using. Serve with lime wedges.

Notes

Use low-sodium broth to control saltiness. Soften cream cheese fully before adding to avoid lumps. Fry tortilla strips fresh just before serving to keep them crispy. Avoid boiling soup after adding dairy to prevent curdling. You can substitute rotisserie chicken for convenience. Store tortilla strips separately to prevent sogginess.

Nutrition

Keywords: chicken tortilla soup, creamy chicken soup, homemade tortilla strips, comfort food, easy soup recipe, crispy toppings, creamy soup

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