Make this rich, velvety chicken tortilla soup easily in one pot using rotisserie chicken for a fast weeknight meal.
Author:David Bako
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Southwestern
Diet:Low Fat
Ingredients
Scale
1 tablespoon 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
4 cups chicken broth
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 cups cooked, shredded chicken (rotisserie works well)
4 ounces cream cheese, cut into cubes
1/2 cup heavy cream
Salt and black pepper to taste
For serving: Tortilla strips, shredded Monterey Jack cheese, sour cream, cilantro
Instructions
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.
Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
Pour in the chicken broth and the can of diced tomatoes and green chilies. Bring the mixture to a simmer.
Stir in the shredded chicken. Reduce heat to low and let it simmer for 10 minutes to allow flavors to combine.
Add the cream cheese cubes, stirring constantly until the cheese melts completely and the soup becomes smooth and creamy.
Stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream.
Season with salt and pepper to your taste.
Serve hot, topped with tortilla strips, cheese, sour cream, and cilantro.
Notes
For a slow cooker method, combine all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 4 hours or high for 2 hours. Stir in the cream cheese and heavy cream during the last 30 minutes of cooking.
This recipe is naturally gluten free if you use certified gluten free broth and toppings.
If you prefer a thicker soup, mash a few tortilla chips into the simmering broth before adding the cream.