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Creamy Chicken Tortilla Soup Recipe with Crispy Strips

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A cozy and comforting creamy chicken tortilla soup topped with crispy homemade tortilla strips, perfect for busy weeknights or chilly evenings.

Ingredients

Scale
  • 2 cups cooked shredded or diced chicken (rotisserie chicken works great)
  • 4 cups low sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup heavy cream or half-and-half (can substitute coconut cream for dairy-free)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • 4–5 corn tortillas, cut into 1/4 inch wide strips
  • 1/4 cup olive oil or vegetable oil (for frying tortilla strips)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, chopped cilantro, sliced avocado, sour cream

Instructions

  1. Cut 4-5 corn tortillas into thin strips about 1/4 inch wide.
  2. Heat 1/4 cup oil in a skillet over medium heat. Fry tortilla strips in batches until golden and crisp, about 2-3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Set aside.
  3. In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat.
  4. Add the finely chopped onion and sauté for 4-5 minutes until translucent.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Sprinkle in ground cumin and chili powder, stirring for about 1 minute to toast the spices gently.
  7. Pour in chicken broth and diced tomatoes with green chilies, stirring to combine. Bring to a simmer.
  8. Add cooked shredded chicken and let simmer gently for 10 minutes to meld flavors.
  9. Reduce heat to low and stir in heavy cream or half-and-half. Warm through without boiling.
  10. Season with salt and black pepper to taste.
  11. Just before serving, squeeze in the juice of 1 lime to brighten the soup.
  12. Ladle soup into bowls and top generously with crispy tortilla strips and optional toppings like shredded cheese, chopped cilantro, sliced avocado, or sour cream.

Notes

Do not overcrowd the pan when frying tortilla strips to keep them crispy. Use medium heat and fry in small batches. Stir spices before adding liquids to unlock flavor but avoid burning. If soup is too thick after adding cream, stir in a splash of broth or water. Keep heat low after adding cream to prevent curdling. For dairy-free, substitute heavy cream with coconut milk or cashew cream. Leftover soup can be refrigerated for up to 3 days without tortilla strips and reheated gently. Freeze soup without cream and toppings for up to 2 months.

Nutrition

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

Find it online: https://evabake.com/creamy-chicken-tortilla-soup-recipe-with-crispy-strips-easy-and-perfect-for-comfort-meals/