This Creamy Chicken Tortilla Soup recipe is going to work hard for you! It comes together in under 45 minutes, uses simple ingredients, and will leave you feeling full and satisfied. It’s hearty without being heavy and absolutely hits the spot. And yes, because I get asked every single time I make this: you can make this soup in the crockpot.

This is the kind of soup I make when I want something comforting but don’t feel like babysitting a pot all night. It’s forgiving, flexible, and honestly hard to mess up, which is exactly what I want on a busy weeknight. The blended veggie base gives it that creamy, restaurant-style feel without needing a ton of cream, and the rotisserie chicken keeps things moving quickly. I usually set all the toppings out on the counter and let everyone do as they wish. Want more soup recipes? Try my Chicken Poblano Soup or my Sausage Tortellini Soup.

😍 Why You’ll Love This Creamy Chicken Tortilla Soup Recipe

Creamy and comforting: blending the vegetables right into the broth creates a smooth, cozy base that feels rich without being too heavy.
Weeknight-friendly and fast: it comes together in under 45 minutes using simple, mostly pantry-friendly ingredients.
Big flavour, low effort: rotisserie chicken and taco seasoning do the heavy lifting!
Customizable and crowd-pleasing: add heat, load up the toppings, or keep it mild — this soup works for picky eaters and spice lovers alike.

🥣 Ingredients To Make Creamy Chicken Tortilla Soup

Olive oil: Used to sauté the vegetables and build the base of the soup. It helps everything soften evenly without browning too quickly.
Rotisserie chicken: A major shortcut that keeps this recipe weeknight-friendly.
Carrots: Add natural sweetness and help thicken the soup once blended, giving it that smooth, velvety texture.
Red bell pepper: Brings subtle sweetness and depth.
Yellow onion: Adds richness and savoury depth as it cooks down.
Garlic cloves: Added whole and softened before blending, which creates a mellow, rounded garlic flavour without any harsh bite.
Tomato paste: Cooked until deep red to intensify its flavour, adding richness and a slight tang that balances the cream.

Taco seasoning: Keeps things simple while delivering that classic tortilla soup flavour. Reduced sodium works best so you can adjust seasoning later.
Chicken broth: Creates the base of the soup and ties all the flavours together. Use a good-quality broth for best results.
Heavy cream (33%): Adds richness and creaminess.
Corn: Adds pops of sweetness and texture throughout the soup.
Tomato sauce: Brings acidity and balance, preventing the soup from feeling too heavy.
Fresh lime juice: Stirred in at the end to brighten everything up and add a fresh finish.
Toppings: Tortilla strips, cheddar cheese, green onions, avocado, cilantro, jalapeños, and sour cream add crunch, creaminess, freshness, and heat. Mix and match based on what you love.

✔ How To Make This Creamy Chicken Tortilla Soup Recipe

Start by finely dicing the carrots, red pepper, and onion. Add your olive oil into a large pot over medium heat. Add your veggies and sauté for 7–10 minutes, stirring frequently until they begin to soften.

Lower the heat and stir in the whole garlic cloves. Sauté for 2 minutes until fragrant, then incorporate the tomato paste. Continue cooking for about 3 minutes, or until the paste deepens into a rich, dark red.

Stir in the taco seasoning, corn, tomato sauce, and chicken stock. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–15 minutes, or until the vegetables are perfectly tender. Once your veggies are soft, turn off the heat and use an immersion blender and blend the soup until smooth. Add your heavy cream, and taste to see if it needs any additional seasonings.

Add the shredded chicken and fresh lime juice to the soup and stir one last time. Serve and garnish with tortilla chips, cheddar cheese, green onions, avocado, cilantro, jalapeños and a dollop of sour cream.

🗒 Variations

Make it spicy: Add extra jalapeños, a pinch of cayenne, or red pepper flakes when you add the taco seasoning for more heat. A splash of hot sauce at the end also works really well.
Extra hearty: Stir in black beans or pinto beans after blending for added protein and texture.
Veggie-forward: Add zucchini or an extra bell pepper when sautéing the vegetables for more volume and colour.
Smoky twist: A small pinch of smoked paprika adds a subtle smoky flavour.

🗒 Substitutions

Chicken: Rotisserie chicken keeps things quick, but cooked chicken breasts or thighs work just as well. Simply shred or chop before adding.
Cream alternative: Use full-fat coconut milk or half-and-half if needed. The soup will be slightly lighter but still creamy.
Broth: Chicken broth is best, but vegetable broth works if that’s what you have on hand.
Taco seasoning: If you don’t have a packet, use a mix of chili powder, cumin, garlic powder, onion powder, and paprika to taste.

🍴 Leftovers? Lucky you.

Store it in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally. If the soup thickens as it sits, simply add a splash of chicken broth or water to loosen it back up. For freezing, it’s best to freeze the soup before adding the cream. Once reheated, stir in the cream and finish with fresh toppings.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this creamy chicken tortilla soup recipe, then make sure to check out a few of my other favourites you may also love:

• Chicken Poblano Soup
• Sausage Tortellini Soup
• Buffalo Chicken Soup
• Dill Pickle Soup
• Easy Chicken Noodle Soup
• Chicken Pot Pie Soup

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this creamy chicken tortilla soup recipe (or any recipe of mine) don’t forget to leave a review.