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Creamy Chicken Tortilla Soup Recipe Easy One Pot with Avocado

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This creamy chicken tortilla soup is a comforting, one-pot meal packed with tender chicken, smoky spices, and a luscious creamy base. Topped with crispy tortilla strips and fresh avocado, it’s a crowd-pleaser perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 1 lb), cooked & shredded (rotisserie chicken works too)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1–2 jalapeño peppers, seeded and diced (optional for heat)
  • 1 red bell pepper, diced
  • 1 can (14 oz) diced tomatoes with green chilies (such as Rotel)
  • 4 cups low-sodium chicken broth
  • 1 cup half-and-half or heavy cream
  • 4 oz cream cheese, softened
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 6 small corn tortillas, cut into thin strips
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 2 ripe avocados, peeled and sliced
  • 1/2 cup shredded cheese (cheddar or Mexican blend)
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1/2 cup sour cream or Greek yogurt (optional)
  • 1 lime, cut into wedges

Instructions

  1. Dice the onion, jalapeño, and bell pepper. Mince the garlic. Shred the cooked chicken breasts (or rotisserie chicken). Cut avocado into slices and set aside. Preheat oven to 400°F for the tortilla strips.
  2. Toss corn tortilla strips with olive oil and salt. Spread them out on a parchment-lined baking sheet. Bake for 10-12 minutes, stirring halfway, until golden and crisp. Let cool and set aside.
  3. In a large soup pot over medium heat, add a splash of olive oil. Add diced onion, jalapeño, and bell pepper. Sauté for about 4 minutes, until softened and fragrant. Add minced garlic and cook for 1 more minute.
  4. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Toast the spices for 30 seconds. Pour in the diced tomatoes with green chilies and chicken broth. Bring the mixture to a gentle simmer.
  5. Lower the heat and add softened cream cheese and half-and-half (or heavy cream). Whisk until the cream cheese melts and the soup looks smooth. Taste and adjust salt if needed.
  6. Stir in shredded chicken and let the soup simmer for 10-15 minutes. For a thicker soup, simmer uncovered and let it reduce a bit. For a thinner soup, add a splash more broth.
  7. Optional: For extra creaminess, use an immersion blender to blend part of the soup before adding chicken. Or, leave it chunky for more texture.
  8. Turn off the heat. Ladle soup into bowls. Top each bowl with avocado slices, crispy tortilla strips, shredded cheese, cilantro, a dollop of sour cream (if using), and a squeeze of lime.
  9. Serve hot, with extra tortilla strips on the side for dipping.

Notes

Use room temperature cream cheese for best results. Rotisserie chicken makes prep faster. For a vegetarian version, substitute chicken with black beans or roasted cauliflower and use vegetable broth. Adjust spice level with more jalapeño or chipotle. Store tortilla strips separately to keep them crisp. Soup freezes well without cream and avocado; add those fresh when reheating.

Nutrition

Keywords: chicken tortilla soup, creamy soup, Mexican soup, one pot, avocado, comfort food, easy dinner, family recipe, weeknight meal, gluten-free

Find it online: https://tomyumy.com/creamy-chicken-tortilla-soup-recipe-easy-one-pot-with-avocado/