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One-Pot Creamy Chicken Tortilla Soup for Busy Weeknights

A close-up of a bowl of creamy chicken tortilla soup topped with shredded chicken, tortilla strips, sour cream, and cilantro.
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Make this rich, velvety chicken tortilla soup on the stovetop or in the slow cooker. It uses rotisserie chicken for speed, delivering comforting Southwestern flavor perfect for cozy dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese (for stirring in)
  • For Serving: Tortilla strips, avocado, sour cream, fresh cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes with green chilies and the frozen corn. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to combine.
  5. Whisk in the cream cheese cubes until they melt completely and the broth becomes smooth and creamy.
  6. Stir in the heavy cream and the shredded cheddar cheese until the cheese melts. Taste the soup and add more salt or pepper if needed. Do not let the soup boil after adding the cream.
  7. Serve the hearty chicken soup hot, topped with crispy tortilla strips, avocado, a dollop of sour cream, and fresh cilantro.

Notes

  • For a gluten free tortilla soup option, confirm your chicken broth is certified gluten free.
  • To make this a crockpot chicken tortilla soup, combine all ingredients except the cream cheese, heavy cream, and cheddar in the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the cream cheese, heavy cream, and cheddar during the last 30 minutes of cooking.
  • For an extra rich and flavorful soup, use fire-roasted tomatoes instead of regular diced tomatoes and green chilies.

Nutrition

Find it online: https://yumdrizzle.com/creamy-chicken-tortilla-soup/