Yesterday I had an intense craving for tortilla soup. It was my first time making it, and to make sure it turned out creamy and satisfying, I stirred in a generous spoonful of sour cream — because cream makes everything better.
Mr. How Sweet teased me last night, asking if I’d used low-fat heavy cream. Oxymoron, right?
Tortilla soup is one of my all-time favorites: warm, slightly spicy, and finished with melty cheese and crisp tortilla strips. It’s essentially an enchilada in a bowl.
My grandmother, who I called Mother Lovett, loved tortilla soup too. She used to say “tor-rillo” soup, pronouncing each syllable as it’s spelled, and always meant for it to be brought home in a big plastic container from the hot bar.
I like to add a few toasted tortilla strips to each bowl and garnish with toasted whole-wheat tortilla pieces instead of frying. It’s quicker, healthier, and still delivers the crispy texture that makes the soup memorable.
The best part about this recipe is how fast and simple it is. Everything cooks in one pot and is ready in about 30 minutes, yet the flavors develop into a rich, layered soup. I considered adding black beans, and next time I definitely will, but I left them out this round for a milder result.
Sometimes I end up eating more toppings than soup, piling on avocado, cheese, and lime until I’m slurping the broth clean. My jeans usually remind me of that indulgence later.
Perfect for a chilly, snowy day — this soup feels like a warm, cozy hug.
Easy One Pot Tortilla Soup
Serves 4–6
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- Pinch of cayenne pepper
- 2 boneless, skinless chicken breasts
- 32 ounces low-sodium chicken stock
- 4-ounce can of green chiles
- 1/3 cup red enchilada sauce
- 1/4 cup sour cream
For garnish:
- Whole wheat tortillas or tortilla strips, toasted in the oven
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Avocado slices
- Lime wedges
- Fresh cilantro
Preparation:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and red pepper and sauté until softened, about 5 minutes. Stir in the minced garlic, cumin, and cayenne.
If using raw chicken, cut the breasts into bite-sized pieces, season with salt and pepper, and add them to the pot. Brown the chicken on each side, about 8 minutes total. If using pre-cooked shredded chicken, add it later and skip the browning step.
Pour in the chicken stock, canned green chiles, and red enchilada sauce. Bring to a boil, then reduce the heat and simmer for 30 minutes (or longer for deeper flavor). Just before serving, stir in the sour cream to add creaminess.
Serve hot with toasted tortilla strips, avocado, shredded cheese, a dollop of sour cream or Greek yogurt, lime wedges, and cilantro.
Craving satisfied.