Creamy Chicken Tortilla Soup with Smoked Paprika
This creamy chicken tortilla soup features a smoky paprika kick and a rich, velvety texture. It's packed with flavor and perfect for a comforting meal on a chilly day.
Equipment
- Large pot or Dutch oven
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 (4 oz) can diced green chiles undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (15 oz) can crushed tomatoes
- 2 cups cooked chicken shredded or diced
- 1/2 cup heavy cream
- 1/4 cup cream cheese softened
Seasoning & Garnish
- Salt to taste
- Freshly ground black pepper to taste
- Tortilla strips for serving
- Shredded cheddar cheese for serving
- Avocado for serving
- Fresh cilantro for serving
- Lime wedges for serving
Instructions
Instructions
- Heat olive oil in a large pot and sauté chopped onion for 5-7 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Add undrained diced green chiles, ground cumin, chili powder, and smoked paprika to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
- Pour in chicken broth and crushed tomatoes, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes to meld the flavors.
- Stir in the cooked, shredded chicken.
- In a small bowl, whisk heavy cream and softened cream cheese until smooth, then gradually whisk this mixture into the simmering soup until fully incorporated and creamy, being careful not to let it boil.
- Season the soup with salt and pepper to taste, then ladle into bowls and garnish with tortilla strips, shredded cheese, diced avocado, cilantro, and a squeeze of lime juice.
Notes
For extra heat, add a pinch of cayenne pepper with the other spices.