Creamy Chicken Tortilla Soup

Recipe adapted from Sammy Montogoms.


  • 3 TBSP olive oil
  • 2 carrots, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 onion, roughly chopped
  • 4 garlic cloves, peeled and whole
  • 2 TBSP tomato paste
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. garlic powder
  • 3/4 tsp. oregano
  • 2 1/4 tsp. cumin
  • 3 tsp. smoked paprika
  • 2 tsp. chipotle chili powder
  • 7 1/2 c. chicken broth
  • 1 c. tomato sauce
  • 1 can of corn, drained and rinsed or 2 c. fresh or frozen, divided
  • 1/2 c. heavy cream
  • 1 rotisserie chicken, shredded
  • 1 lime, juiced
  • Serve topped with cheese, green onion, cilantro, avocado, jalapenos, sour cream, and/or tortilla chips


  1. Begin by roughly chopping the carrots, red pepper, and onion.
  2. To a large pot, add the olive oil and set to medium heat. Add chopped carrots, red pepper, and onion and cook for 7-10 minutes, stirring often.
  3. Reduce heat to low and add the whole garlic cloves. Sauté for an additional 2 minutes and then add the tomato paste. Cook until the tomato paste becomes a darker red color, about 3 minutes.
  4. Add the salt through tomato sauce and 1/2 of the corn. Bring to a light boil and let simmer for 10-15 minutes, or until the veggies become soft.
  5. Once the veggies are soft, turn off the heat and use an immersion blender and blend the soup until smooth.
  6. Add the heavy cream, and taste to see if it needs any additional seasonings.
  7. Shred the chicken and then add the shredded chicken, the remaining corn, and fresh lime juice to the soup and stir one last time.
  8. Top soup with desired toppings.

Creamy Tortilla Soup:

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