This post contains affiliate links. Please see our disclosure policy.
This is my easy Creamy Chicken Tortilla Soup, and it is one of my favourite soups I’ve made all year. It is loaded with fresh veggies and shredded chicken, then topped with my easy homemade tortilla chips, that are fried to golden perfection that add the most delicious texture and crunch.
This chicken tortilla soup recipe can be made in under 45 minutes, making it the perfect weeknight dinner that is sure to leave you full and satisfied. Oh, and since I get this question all of the time about this recipe, yes, you can make this tortilla soup in a crockpot! Now, lets get into it!
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Chicken Tortilla Soup at a glance
Taste: So comforting and delicious! I really love using an immersion blender in this recipe because it creates the most creamy and rich soup consistency.
Time: This soup takes about 45 minutes which isn’t too bad. The thing that will take the longest is boiling the veggies. You really want them to be nice and soft before you blend them, so ensure a really creamy, smooth consistency.
Effort: Low effort here! And we loooooove that! The taco seasoning packet makes it super simple and the store-bought rotisserie chicken cuts down on so much time as well.
Difficulty: Anybody can make my Creamy Chicken Tortilla Soup, I promise!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Creamy Chicken Tortilla Soup. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Olive oil
- Carrots
- Red bell pepper
- Yellow onion
- Garlic
- Tomato paste
- Taco seasioning
- Chicken broth
- Corn
- Tomato sauce
- Corn tortillas
- Toppings of choice
Tips before getting started
Chop all of your veggies in similar size pieces and be sure to sauté for at least 10 minutes before adding the stock. You want the veggies to become really soft, so that when you blend the soup, it leaves you with a smooth and creamy consistency.
Once you add your chicken stock, bring the soup to a light boil and let simmer for an additional 10 to 12 minutes, or until the veggies become fork tender.
While your soup is boiling, begin on your tortilla strips. Fry them for 5-7 minutes, or until golden and crispy. Be sure to stir them often to ensure an even cook on all sides.
Once your tortilla strips are crispy and golden, use a slotted spoon to remove the from the oil, and add to a plate lined with paper towel. Sprinkle with a pinch of salt and let sit until your soup is finished.
Using an immersion blender or regular blender, blend the soup until smooth and then add your shredded chicken.
Substitutions & FAQ’s
If I don’t have a taco seasoning packet what seasonings can I use?
I recommend a combination of cumin, coriander, paprika, garlic powder, onion powder and chilli powder.
Can I use a vegetable broth instead of chicken broth?
You sure can, and it tastes great.
Can I use chicken breasts instead of a rotisserie chicken in this recipe?
Yes! My recommendation is to add you chicken breast to the pot while you boil your veggies. Once the chicken is cooked, remove it from the pot, shred it and return it back to the pot after you have blended everything.
Storing & reheating
If you have leftovers, add the soup to an airtight container and this will keep fresh in the fridge for up to 4 days. Simply add your leftover Creamy Chicken Tortilla Soup to a small pot, re-heat and serve. Alternately, you can add your leftover soup to a bowl and re-heat in the microwave for 35-55 seconds.
This soup also freezes well for up to 3 months. Be sure to the let the soup come to room temperature before adding to a freezer bag or Tupperware container.
Watch the recipe video
Watch the recipe video on Instagram
Creamy Chicken Tortilla Soup
Equipment
- large dutch oven or pot
- Immersion blender or regular blender
Ingredients
- 3 tbsp olive oil,, extra virgin
- 3/4 cup canola oil,, for frying the tortilla strips
- 1 rotisserie chicken,, shredded, skin removed
- 2 carrots,, roughly chopped
- 1 red bell pepper,, roughly chopped
- 1/2 large yellow onion,, roughly chopped
- 4 garlic cloves,, peeled, whole
- 2 tbsp tomato paste
- 1 packet taco seasoning (35g),, reduced sodium
- 7.5 cups chicken broth
- 1/2 cup heavy cream
- 1 cup corn,, fresh or frozen
- 1 cup tomato sauce
- 10 small corn tortillas,, sliced into strips
- 1 lime,, juiced
Toppings:
- cheddar cheese,
- green onions,
- avocado
- cilantro,
- jalapeños,
- sour cream
Instructions
- Begin by chopping your carrots, red pepper and onion.
- To a large pot, add your olive oil and set to medium heat. Add your veggies and cook for 7-10 minutes, stirring often.
- Reduce heat to low and add your whole garlic cloves. Sauté for an additional 2 minutes and then add your tomato paste. Cook until the tomato paste becomes a darker red colour. About 3 minutes.
- Add your taco seasoning packet, corn, tomato sauce and chicken stock. Bring to a light boil and let simmer for 10-15 minutes, or until the veggies become soft.
- While the soup is boiling, prepare your tortilla strips. Slice into even, bite-sized strips.
- To a large pan, add your oil and set to medium/high heat. Once the oil is hot enough to begin frying, add your tortilla strips. Fry in batches if you need, to avoid crowding the pan. Fry for 6-8 minutes, or until golden and crispy, stirring often.Using a slotted spoon, remove the tortilla strips from the oil and let cool slightly on plate, lined with paper towel.Sprinkle with a pinch of salt and set aside until ready to use.
- 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 seasionings.
- Shred the chicken.*I like using a hand blender to blend/shred the chicken.
- Add the shredded chicken and fresh lime juice to the soup and stir one last time.
- Dish up and top with desired toppings and enjoy right away.
Nutrition information is automatically calculated, so should only be used as an approximation.
I was so excited to make this recipe! I made it last night and it was easy and delicious. My store was out of Rotisserie so I put thinly sliced chicken breasts in the soup in the boiling phase. My one critique (maybe it was something I did?) is that it was not nearly as thick as how it looks in the photos. Otherwise, the seasoning and flavor was on point and the fried corn tortilla strips were so good and easy. Can’t wait to try more recipes from Sammy!
My kids loved it! Great recipe ❤️
This recipe was a “please make this again” from my husband, and the 13 yo and 10 yo. I love that all the yummy chicken tortilla soup flavors are melded together in every bite. I did make a few adjustments based on what I had on hand and wanted to use up. We had leftover smoked chicken, so used that. I didn’t have fresh or frozen corn, but had canned. And finally I was out of tomato sauce, so used a can of diced tomatoes with the juice, and just reduced the chicken stock by 0.5 cups to allow for the extra liquid. We will be making this over and over again!
I haven’t made this yet but I love creamy chicken tortilla soup!! Is this soup easy to make ahead, then reheat when serving??
Hi Michaela, you can absolutely make this ahead and reheat! It works really well and I do it all the time! Hope you love it.
This soup is so good! I LOVE creamy tortilla soup!!!! I’ve made it twice and have gotten so many compliments! Even my picky 2 & 1/2 year old liked it! So easy to make, especially with an immersion blender! Thank you for the recipe!
Hi Michaela, thank you for the review! I agree, the immersion blender makes it so much easier!
Thank you for the review!
Soup was so creamy! I did add a Roma tomato just because :)! I didn’t fry my own tortilla I used store bought. the soup was delicious !