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Creamy Chicken Tortilla Soup Recipe with Crispy Strips

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A quick and easy creamy chicken tortilla soup featuring a velvety spiced broth paired with crispy homemade tortilla strips for a comforting and satisfying meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth (low-sodium preferred)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup frozen corn kernels
  • 2 cups cooked shredded chicken
  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • Salt and pepper to taste
  • 4 corn tortillas, cut into thin strips
  • 2 tablespoons vegetable oil
  • Salt to taste (for tortilla strips)
  • Chopped fresh cilantro (optional garnish)
  • Diced avocado (optional garnish)
  • Fresh lime wedges (optional garnish)
  • Shredded cheddar or Monterey Jack cheese (optional garnish)

Instructions

  1. Slice the corn tortillas into thin, even strips about ¼ inch wide.
  2. Heat the vegetable oil in a skillet over medium-high heat until shimmering.
  3. Fry the tortilla strips in batches, stirring occasionally, until golden brown and crispy, about 2 to 3 minutes per batch.
  4. Use a slotted spoon to transfer the strips to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
  5. In a large pot or Dutch oven, heat the olive oil over medium heat.
  6. Add the chopped onion and cook until translucent and soft, about 5 minutes.
  7. Stir in the minced garlic and diced jalapeño, cooking for another 1 to 2 minutes until fragrant but not browned.
  8. Sprinkle in the ground cumin and smoked paprika, stirring to coat the onions and garlic evenly.
  9. Pour in the chicken broth, diced tomatoes with juices, and frozen corn. Stir well to combine.
  10. Bring the mixture to a gentle simmer.
  11. Add the shredded chicken to the pot.
  12. Cut the softened cream cheese into small chunks and stir into the hot soup, letting it melt slowly while stirring continuously until creamy.
  13. Remove the pot from heat and stir in the sour cream.
  14. Season with salt and freshly ground black pepper to taste.
  15. Allow the soup to rest for 5 minutes to let flavors meld.
  16. Ladle the soup into bowls and top generously with crispy tortilla strips.
  17. Garnish with fresh cilantro, diced avocado, shredded cheese, and a squeeze of lime if desired.

Notes

Fry tortilla strips just before serving to keep them crispy. For a smoother soup, use an immersion blender after adding cream cheese. If soup is too thick, add more chicken broth or water. Use leftover rotisserie chicken for convenience. For dairy-free, substitute cream cheese and sour cream with coconut or cashew cream. Store soup and tortilla strips separately to avoid sogginess. Soup tastes better the next day. Re-crisp tortilla strips in a hot skillet if softened.

Nutrition

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

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