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Creamy Chicken Tortilla Soup Recipe Easy with Crispy Strips

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A comforting and creamy chicken tortilla soup with smoky spices and crispy tortilla strips, perfect for cozy dinners or casual get-togethers.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 can (14.5 oz / 410 g) diced tomatoes with juices
  • 4 cups (32 fl oz / 960 ml) chicken broth, low sodium
  • 1 cup (8 oz / 240 ml) canned black beans, rinsed and drained
  • 2 cups (about 10 oz / 300 g) cooked chicken, shredded
  • 4 oz (115 g) cream cheese, softened
  • 1/2 cup (4 fl oz / 120 ml) heavy cream or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 4 corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil or avocado oil
  • 1/2 teaspoon chili powder (optional, for seasoning)
  • Salt, to taste
  • Optional garnishes: fresh cilantro, shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, avocado slices, lime wedges

Instructions

  1. Chop the onion, mince the garlic, and seed and finely chop the jalapeño if using. Cut corn tortillas into thin strips about 1/4 inch wide and 2 inches long. Shred cooked chicken and set aside.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in garlic and jalapeño, cooking for another 1-2 minutes until fragrant but not browned.
  3. Sprinkle in cumin, smoked paprika, and chili powder. Stir constantly for 30 seconds to toast the spices and bring out their flavor without burning.
  4. Pour in the canned diced tomatoes with their juice and chicken broth. Stir to combine and bring the mixture to a gentle boil. Reduce heat and simmer uncovered for 15 minutes to let the flavors meld.
  5. Using an immersion blender, carefully puree the soup until mostly smooth but with some texture remaining. If you prefer a chunkier soup, pulse gently or skip this step.
  6. Add shredded chicken and black beans to the pot. Stir well and simmer for another 5-7 minutes until heated through.
  7. Cut softened cream cheese into chunks and stir into the hot soup until melted and fully incorporated. Pour in heavy cream or half-and-half and mix thoroughly. Season with salt and black pepper to taste. Simmer for an additional 3-5 minutes, stirring occasionally.
  8. While soup simmers, heat vegetable oil in a medium skillet over medium-high heat. When hot, add tortilla strips in batches. Fry for 2-3 minutes, stirring occasionally, until golden and crispy. Use a slotted spoon to transfer strips to a paper towel-lined plate. Immediately sprinkle with salt and chili powder, tossing gently.
  9. Ladle creamy chicken tortilla soup into bowls. Garnish generously with crispy tortilla strips and optional toppings like fresh cilantro, shredded cheese, sour cream, avocado slices, and a squeeze of lime if desired.

Notes

[‘Do not over-blend the soup to keep some texture.’, ‘Use room temperature cream cheese for smooth melting.’, ‘Control heat when frying tortilla strips to avoid burning.’, ‘Season tortilla strips immediately after frying for best flavor.’, ‘Multitask by prepping tortilla strips and garnishes while soup simmers.’, ‘Adjust spice levels by omitting jalapeño or adding cayenne or chipotle peppers.’, ‘Tortilla strips can be baked instead of fried for a less oily option.’, ‘Leftover soup thickens when chilled; add broth or water when reheating.’]

Nutrition

Keywords: chicken tortilla soup, creamy chicken soup, crispy tortilla strips, easy chicken soup, comfort food, Mexican soup, creamy soup

Find it online: https://katedishes.com/creamy-chicken-tortilla-soup-recipe-easy-with-crispy-strips-step-by-step/