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35-Minute Creamy Chicken Tortilla Soup Magic

tortilla soup
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Enjoy this quick, creamy chicken tortilla soup that brings rich, restaurant-quality flavor to your table fast. This recipe, inspired by Chef Tariq’s wisdom, is perfect for cozy weeknights when you crave comfort.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can green chilies, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/2 cup heavy cream (or substitute for a lighter version)
  • Salt and black pepper to taste
  • For serving: Crispy tortilla strips, shredded cheese, avocado, fresh cilantro

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.
  2. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the diced tomatoes, green chilies, chicken broth, cumin, oregano, and chili powder. Bring the mixture to a boil.
  4. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
  5. Stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream.
  6. Season with salt and pepper to your preference.
  7. Ladle the soup into bowls. Top generously with crispy tortilla strips, cheese, avocado, and cilantro before serving.

Notes

  • For a vegetarian option, substitute the chicken with one can of rinsed and drained black beans and one cup of corn kernels.
  • If you prefer a thicker soup, mash about 1/4 cup of the beans (if using) against the side of the pot before adding the cream.
  • Chef Tariq suggests adding a pinch of smoked paprika for extra depth.

Nutrition

Find it online: https://savoryskies.com/quick-creamy-chicken-tortilla-soup-recipe/