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Best Creamy & Spicy Chicken Tortilla Soup (One-Pot Method)

A close-up of a bowl of creamy, orange-hued tortilla soup topped with shredded chicken, corn, and crispy tortilla strips.
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Make a hearty, restaurant-quality chicken tortilla soup in one pot. This recipe is creamy, slightly spicy, and perfect for a quick weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust for spice level)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can mild green chiles, undrained
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 cups cooked, shredded chicken breast
  • Salt and black pepper to taste
  • 1 cup corn kernels (frozen or canned, drained)
  • 1/2 cup chopped fresh cilantro
  • 12 corn tortillas, cut into thin strips
  • Vegetable oil for frying

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes (with juice), green chiles (with juice), and chicken broth. Bring the mixture to a simmer.
  4. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow flavors to combine.
  5. Stir in the heavy cream, shredded chicken, and corn kernels. Heat through gently for about 5 minutes; do not boil after adding cream. Season with salt and pepper.
  6. While the soup heats, prepare the tortilla strips: Heat about 1 inch of vegetable oil in a separate skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp, about 1-2 minutes per side. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  7. Stir the fresh cilantro into the soup base.
  8. Ladle the soup into bowls. Top each serving generously with the crispy tortilla strips and any desired additional toppings.

Notes

  • For a thicker soup, mash about 1 cup of the soup against the side of the pot before adding the cream and chicken.
  • If you prefer less spice, omit the cayenne pepper.
  • You can bake the tortilla strips instead of frying them for a lower-fat option: toss strips with 1 tablespoon of oil and bake at 400 degrees F for 8-10 minutes until crisp.
  • Classic toppings include avocado slices, shredded Monterey Jack cheese, sour cream, and lime wedges.

Nutrition

Find it online: https://tasteportfolio.com/easy-tortilla-soup-recipe-one-pot/