Creamy Chicken Tortilla Soup
A quick and comforting chicken tortilla soup rich with cream cheese and cheddar, perfect for busy weeknights or potlucks.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded fresh, leftover, or rotisserie
- 1 cup cheddar cheese, shredded reserve some for topping
- 4 oz cream cheese, softened helps it melt smoother
- 4 cups chicken broth low-sodium if desired
- 1 cup tortilla strips or crushed tortilla chips
- 1 can diced tomatoes with green chilies (10-14 oz) e.g., Rotel
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Heat a tablespoon of oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5–7 minutes.
- Add the minced garlic and cook one minute more until fragrant.
- Pour in the shredded chicken, chicken broth, and the can of diced tomatoes with green chiles.
- Stir in cumin, chili powder, and a pinch of salt and pepper.
- Bring the pot to a gentle boil.
Cooking
- Lower the heat and let the soup simmer, uncovered, for 20–30 minutes.
- Taste and adjust seasoning.
- If it seems too thin, simmer longer to reduce; if too thick, add up to 1 cup more broth.
Finishing Touch
- Reduce heat to low and add the softened cream cheese in chunks.
- Stir until it melts into a smooth, creamy base.
- Heat just until warmed through without boiling.
Serving
- Ladle the soup into bowls and top with shredded cheddar, tortilla strips, and fresh cilantro.
- Serve immediately.
Notes
For increased spice, add chopped jalapeño when sautéing onions or stir in hot sauce to taste. Store toppings separately to maintain crunch.