Creamy Chicken Tortilla Soup, Cup Recipe
Make Creamy Chicken Tortilla Soup, Cup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Spices and Seasonings
Creamy Components
Toppings
Method
Cooking the Base
- 1
- 2
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Combine Chicken and Broth
Add the cooked shredded chicken and chicken broth to the pot. Stir to combine.
Seasoning the Soup
- 4
Add Spices
Sprinkle in the cumin, chili powder, oregano, salt, and black pepper. Stir well and bring the mixture to a simmer.
- 5
Simmer
Reduce heat to low and let the soup simmer for about 15 minutes, allowing the flavors to meld.
Make It Creamy
- 6
Incorporate Cream Cheese
Add the softened cream cheese to the pot, stirring until it's completely melted and incorporated into the soup.
- 7
Finish with Heavy Cream
Pour in the heavy cream and stir until the soup is creamy and well blended. Allow it to heat through for another 5 minutes.
Serve and Garnish
- 8
Prepare Toppings
In small bowls, prepare the toppings: tortilla strips, diced avocado, chopped cilantro, lime wedges, and shredded cheese.
- 9
Serve
Ladle the creamy chicken tortilla soup into bowls and top with your choice of toppings. Serve immediately.
