Make this rich and creamy chicken tortilla soup on the stovetop in just 30 minutes. This one-pot recipe uses simple ingredients for a hearty weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Tex Mex
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
4 cups chicken broth
2 cups cooked, shredded chicken breast
4 ounces cream cheese, cut into cubes
1/2 cup heavy cream
Salt and black pepper to taste
1 cup crushed tortilla chips (for mixing in)
For Garnish: Tortilla strips, avocado slices, shredded Monterey Jack cheese, fresh cilantro
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
Pour in the chicken broth and the can of Rotel. Bring the mixture to a simmer.
Add the shredded chicken to the pot. Continue to simmer for 10 minutes to allow flavors to combine.
Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely and the soup becomes smooth and creamy.
Stir in the heavy cream. Season with salt and pepper to your taste. Do not boil after adding cream.
Stir in the crushed tortilla chips just before serving.
Ladle the soup into bowls and top with tortilla strips, avocado, cheese, and cilantro.
Notes
For a thicker soup, use less chicken broth or simmer uncovered for an extra 5 minutes before adding the cream.
If you prefer a smoother texture, you can blend about one cup of the soup (without the cream cheese) with an immersion blender before returning it to the pot.
Use store-bought rotisserie chicken to save time on cooking and shredding.