Creamy Chicken Tortilla Soup

best chicken tortilla soup that is the perfect warming and comforting soup for fall and winter

Creamy Chicken Tortilla Soup is Episode 2 of my 30 Minute Meal Series! It only requires one pot and is the perfect easy weeknight meal! So cozy, comforting, and delicious for fall. Top with cheese, tortilla strips, sour cream, and avocado. Enjoy!

Here’s a video of how I made my Creamy Butternut Squash Soup! For another delicious and comforting dish, check out this Creamy Butternut Squash Soup recipe.

What You'll Need:

+ 1 whole rotisserie chicken, shredded

+ 1 yellow onion, diced

+ 1 red bell pepper, seeded and diced

+ 2 medium carrots, peeled and diced

+ 2 tbsp garlic, minced

+ 2 tsp. chili powder

+ 1.5 tsp. coriander

+ 1 tsp. cumin

+ 1.5. tsp oregano

+ 2 tsp. paprika

+ 3/4 tsp. Cayenne

+ 4 tsp. salt

+ 4 tbsp. oil

+ 14 oz. can tomatoes (crushed)

+ 6 cups chicken stock

+ 2 cups heavy cream

+ 10-12 corn tortillas (torn by hand)

+ Garnish with cheese, tortilla strips, sour cream, and avocado


1. In a large heavy bottomed dutch oven, heat oil over medium heat. Add in the onions and cook until translucent (about 5 mins). Add in the carrots, red bell pepper, and garlic. Cook for another 5-8 minutes stirring frequently. Add in all the spices, toast for 30 seconds then pour in the crushed tomatoes. Cook for another 5 minutes, season with salt, add in the chicken stock. Bring to a simmer and cook until carrots are tender (10-12 minutes).

2. Add in the heavy cream and torn tortillas. Simmer for another 8-10 mins. Blend using a stick blender until all veggies are blended. Check for seasoning and consistency (add more tortillas if you want it to be thicker). Once you are happy with seasoning and thickness add in the shredded chicken, turn off the heat and stir to combine.

3. Serve with sour cream, cheese, avocado, cilantro, and crushed tortilla chips/strips on top!

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