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Creamy Chicken Tortilla Soup

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A comforting and creamy chicken tortilla soup that’s perfect for chilly evenings.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cups cooked chicken, shredded
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese
  • Tortilla strips for topping
  • Fresh cilantro for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add onion, garlic, and bell pepper. Cook until softened, stirring occasionally for about 3-4 minutes.
  3. Stir in shredded chicken, diced tomatoes, and broth, mixing until all ingredients are well incorporated.
  4. Raise the heat to high, bringing the mixture to a boil.
  5. Once boiling, reduce heat and let it simmer for 15 minutes, allowing all the flavors to meld together beautifully.
  6. Add the heavy cream, cumin, chili powder, salt, and pepper, stirring well to combine.
  7. Let it simmer for another 5 minutes to thicken and absorb the spices.
  8. Serve hot topped with shredded cheese, tortilla strips, and a sprinkle of fresh cilantro for flavor.

Notes

Pairs well with a side salad or crusty bread. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/creamy-chicken-tortilla-soup-35-minute-comfort/

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