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One-Pot Creamy Chicken Tortilla Soup for Busy Weeknights

A close-up of a bowl of creamy chicken tortilla soup topped with avocado, cheese, tortilla strips, and cilantro.
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Create a rich, velvety chicken tortilla soup quickly using rotisserie chicken. This easy one-pot recipe delivers comforting Southwestern flavor perfect for cozy dinners.

Ingredients

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  • 2 tablespoons 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
  • 1/4 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and black pepper to taste
  • For Serving: Tortilla strips, avocado, fresh cilantro, lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, fire-roasted tomatoes (with juice), and green chilies (with juice). Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer for 10 minutes so the flavors combine.
  5. Add the cubed cream cheese to the pot. Stir constantly until the cream cheese has completely melted and the broth becomes smooth and creamy.
  6. Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese melts and the soup is heated through. Do not boil after adding the cream.
  7. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Serve the hearty Southwestern soup hot, topped with crispy tortilla strips, avocado, cilantro, and a squeeze of fresh lime juice.

Notes

  • For a gluten-free soup option, confirm your chicken broth is certified gluten-free and use corn-based tortilla chips or strips.
  • You can prepare this recipe in a slow cooker; combine all ingredients except the cream cheese, heavy cream, and cheddar in the cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese, cream, and cheddar during the last 30 minutes of cooking.
  • Make extra soup for easy meal prep; it stores well for up to 4 days in the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-chicken-tortilla-soup/