Creamy Chicken Tortilla Soup
A comforting bowl of creamy chicken tortilla soup that combines savory chicken, rich spices, and a satisfying crunch from tortilla chips—perfect for busy weeknights!
Ingredients
Main Ingredients
- 2 cups cooked chicken (fresh, leftover, or rotisserie)
- 1 cup cheddar cheese, shredded Can substitute with Monterey Jack or pepper jack
- 8 oz cream cheese, softened Can substitute with Greek yogurt for a lighter option
- 4 cups chicken broth Use gluten-free broth for a gluten-sensitive version
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes Include their juice
- 1 can (4 oz) diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt
- to taste Pepper
- Tortilla chips for serving Use corn tortilla chips for a gluten-free option
- Fresh cilantro for garnish
Instructions
Cooking Instructions
- In a large pot over medium-high heat, sauté the diced onions and minced garlic until they become soft and fragrant, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the chicken broth, canned diced tomatoes (including their juice), diced green chiles, chili powder, and cumin. Bring the mixture to a simmer.
- Stir in the cooked chicken, allowing it to heat through before adding the cream cheese and cheddar cheese. Keep stirring until the cheeses melt completely, creating a creamy texture.
- Season the soup with salt and pepper to your taste. If the soup is too thick, feel free to add a little more broth to reach your desired consistency.
- Serve hot, garnished with tortilla chips and a sprinkle of fresh cilantro for an extra burst of flavor and freshness.
Notes
For an appealing presentation, ladle the soup into warm bowls and top generously with crunchy tortilla chips. Consider adding a dollop of sour cream or a squeeze of lime juice for a zesty finish. This soup pairs wonderfully with cornbread or a light salad.