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The BEST Chicken Tortilla Soup I Ever Made

253 Reviews

I’ve made seemingly every Chicken Tortilla Soup recipe, but this is the first one I’ve been really excited about! Ready in under 1 hour and SO EASY!

An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.

Easy Chicken Tortilla Soup Recipe

I know, you’re probably thinking that once you’ve had one chicken tortilla soup, you’ve had them all.  There’s not much to them, right? I guarantee you that train of thought ends here! This tortilla soup is phenomenal!

It all starts with a flavorful base of all kinds of veggies that is smooth and oh so tasty. Then we add all your favorite chunky tortilla soup essentials and top it with crunchy tortilla strips, slices of avocado, and more cheese!

Tip: This recipe requires a blender. Don’t have a blender or have one that’s not awesome? You guys, you HAVE TO get our favorite blender, the Blendtec! It’s in our Shop and you get 25% off with code ohsweetbasil at checkout!

A photo of the base for chicken tortilla soup including sauteed onions, carrots, bell peppers, and celery as well as roma tomatoes.

What’s Needed for Homemade Chicken Tortilla Soup? 

Here’s what you’ll need to make this Mexican chicken tortilla soup recipe:

  • Olive oil
  • Carrot
  • Onion
  • Celery
  • Bell pepper
  • Garlic powder
  • Taco seasoning 
  • Roma tomatoes 
  • Canned fire roasted tomatoes
  • Monterey Jack cheese
  • Black beans
  • Avocado 
  • Tortilla chips
  • Chicken broth
  • Water
  • Cooked chicken breasts
  • Corn 
  • Fresh cilantro 

A photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.

How to Make Chicken Tortilla Soup

Let’s get into the details of what makes the base of this soup.

  1. We start by sautéing the vegetables.
  2. Once the veggies are tender, we add some garlic powder and taco seasoning along with fresh roma tomatoes, canned fire roasted tomatoes, and fire roasted green chiles. As those simmer together, the flavors meld and become glorious.
  3. Avocado and cheese are added, and everything is put in the blender and pureed to creamy perfection. That avocado in the base just puts it over the top! Black beans and tortilla chips are added and pulsed with the blender, leaving a few chunks.
  4. Everything in the blender is added back to the pot, and the rest of the chunky goodness is added.
  5. Some water and chicken broth is added and everything simmers for 30 minutes. The chicken soaks in all the yummy flavor, and you have the best tortilla soup ever!

How to Cook and Shred Chicken

Ok, before I get 100 emails about how we cook the chicken for this soup, let me explain now. I just put a little olive oil on the chicken and some salt and paper and bake in the oven for 20-30 minutes at 375 degrees F. Then I shred it and add it to the soup.

You could also just grab a rotisserie chicken and use that too. Did you know you can buy rotisserie chicken at Costco that has already been cleaned off the bones? Game changer right there!

A photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips with a spoon laying next to the bowl.

Chicken Tortilla Soup Toppings

I love the creamy soup base, and the chunks of chicken, corn and beans, but if I’m going to be totally honest, it’s the toppings that totally do it for me! They add texture and flavor and can be totally personalized depending on what you like. Here are just a few ideas:

  • fresh chopped cilantro
  • chips (Fritos, tortilla chips, multigrain chips)
  • sour cream
  • tomatoes
  • olives
  • jalapeños (fresh or pickled)
  • avocados
  • roasted red peppers
  • pico de gallo
  • salsa
  • radishes
  • cheese and more cheese

Once you’ve topped it, you are ready to dig in and go to tortilla soup heaven.

An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.

What to Serve with Chicken Tortilla Soup

I am all about a chunk of bread when I’m eating chicken tortilla soup! You could do something healthier like a fruit salad, but I’m all about the carbs! I need bread to dip! Here are a few of our favorites:

Can You Freeze Chicken Tortilla Soup?

This soup freezes wonderfully! Let the soup cool to room temperature or even in the refrigerator. Store in a freezer bag or airtight container. It will be good for 3-4 months. To reheat it, let it thaw in the refrigerator and then warm it up in a pot on the stove.

Can Chicken Tortilla Soup Be Made in a Slow Cooker?

The Best Chicken Tortilla Soup can be made in both the slow cooker or Instant Pot. You can go slow cooker if you want low and slow or Instant Pot if you want dinner in a hurry.

Slow Cooker: complete steps 1-5 as written, then pour everything into the slow cooker and cook on low for 2-3 hours.

Can Chicken Tortilla Soup Be Made in an Instant Pot?

Instant Pot: cook the chicken for 6 minutes, then sauté the vegetables in the IP and blend in a blender. Pour everything back into the IP and cook on “manual” for 6 minutes with a quick release. 

How to Tweak for Specific Diets

This recipe is super easy to alter to accommodate all sorts of dietary needs.  Let me run through just a few of the changes you could make:

  • Gluten-free: make sure you are using  gluten free tortilla chips and you are good to go!
  • Dairy-free: eliminate the cheese and don’t top with sour cream
  • Keto: eliminate the beans and tortilla chips, use chicken thighs
  • Vegetarian: eliminate the chicken and use vegetable broth instead of chicken broth

A photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.

Tips for the BEST Chicken Tortilla Soup

  • We prefer making this easy tortilla soup with shredded chicken breasts, but I bet ground chicken would work too. 
  • For a spicier soup, use spicy canned green chiles and / or spicy taco seasoning. 
  • You can use canned, fresh, or frozen corn in this recipe. If using canned, drain and rinse before adding to the soup. 

When you make this Best Ever Chicken Tortilla Soup, or make any of the alterations for a specific diet, take a picture and tag us! We would love to hear how it goes!

More Easy Soup Recipes: 

Looking for a few different soup recipes other than this Best Ever Chicken Tortilla Soup? Here are just a few to get you started:  


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An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.

The BEST Chicken Tortilla Soup I Ever Made

4.18 from 253 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 2 minutes
Total Time: 42 minutes
Servings: 10
I've made seemingly every Chicken Tortilla Soup recipe, but this is the first one I've been really excited about! Ready in under 1 hour and SO EASY!


  • 1 Tablespoon Olive Oil
  • 1 Carrot Large , peeled and chopped
  • 1/2 Onion , chopped
  • 1 rib Celery , chopped
  • 1 Bell Pepper Red , chopped
  • 1 1/2 Teaspoons Garlic Powder
  • 3 Teaspoons Taco Seasoning
  • 2 Roma Tomatoes , quartered
  • 15 ounces Tomatoes Fire Roasted Diced , drained
  • 4 ounces Green Chiles Fire Roasted Diced , drained
  • 2 ounces Monterey Jack Cheese (or 1/3 Cup Mexican Shredded Cheese)
  • 1 Can Black Beans , drained and divided
  • 1/2 Avocado
  • 10 Tortilla Chips (We use Food Should Taste Good Multigrain chips from Costco as they have more flavor)
  • 2 Cups Chicken Broth
  • 2 Cups Water
  • 3 Chicken Breasts , cooked and shredded
  • 1 1/2-2 Cups Corn
  • 1 1/2 Teaspoons Kosher Salt
  • 1/4 Cup Cilantro Chopped Fresh


  • Heat the olive oil in a dutch oven over medium heat.
  • Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low. Allow the veggies to cook until tender, about 10 minutes.
  • Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.
  • Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth.
  • Add 1/2 the can of black beans, reserving the rest and the tortilla chips. Pulse a few times leaving chunks in the soup.
  • Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes, turning it back to medium low if it starts to boil.
  • Stir in the cilantro and serve with fresh avocado, chips and cheese!


This soup can be frozen for up to 3 months.
Nutrition Facts
The BEST Chicken Tortilla Soup I Ever Made
Amount Per Serving (1 Cup)
Calories 223 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 48mg16%
Sodium 698mg30%
Potassium 686mg20%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 4g4%
Protein 20g40%
Vitamin A 2033IU41%
Vitamin C 31mg38%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

An aerial photo of a white bowl of chicken tortilla soup topped with sour cream, a lime wedge, and tortilla strips.


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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • Delicious!!!! I’ve never had a creamy chicken tortilla soup but I am converted! I used an immersion blender and it was pretty chunky. We like a little more spice in our soups so I added a few dashes of chili powder (regular, chile de arbol & cayenne) and about 1/4 tsp of cumin. I added some chicken bouillon for the chicken broth.

    • Reply
    • Thank you so much for the feedback Nancy! I’m so glad you enjoyed it and thank you for sharing your substitutions!

      • Reply
  • Wow!!!! You weren’t kidding about this soup. Made it tonight, we live in the Pacific northwest and are in the middle of a cold snap and I remember reading this recipe thinking, I need to try this! Needless to say I made it tonight, and like you, Carrian, I like chicken tortilla soup, but this is the first time I have ever loved it and gone back for seconds. Not to mention the whole family gobbled it up!! Thank you so much for such a fab recipe

    • Reply
    • This is the best feedback! Thank you so much Marianne! I’m so glad you enjoyed it! Stay warm up there!

      • Reply
  • Love this soup. Only one suggestion and that is to stir in the cheese after you use the immersion blender. The cheese sticks to the blender like glue if you don’t 😩

    • Reply
    • Thanks for the feedback and tip!

      • Reply
  • Watching sodium so I used my own homemade chicken broth, no salt tomatoes, no salt corn, no salt homemade chili powder, rinsed beans, used imursion blender, homemade tortilla strips. It’s a keeper.

    • Reply
    • Thank you so much for the feedback Marian! And thank you for sharing your tips!

      • Reply
  • Need Chicken pot pie recipe

    • Reply
  • The serving size says 1 gram. Is that really true?

    • Reply
    • Nope! All our recipe cards have defaulted back to 1g and we have been in the process of correcting them all. A serving is about 1 cup for this recipe.

      • Reply
  • This soup was wonderful! We have made this twice now. For sure one of our favorites now. I used all chicken broth. But My broth was homemade so not as salt as store bought.

    • Reply
    • Thank you so much Laura! Homemade broth is totally the best!

      • Reply
  • Really delicious and easy! I cooked mine in a dutch oven and used an emulsion blender instead of a regular blended. I also boiled chicken bone broth/water in a separate pot and added chicken bouillon cubes for extra flavor. highly recommend doing this for any soup. I also made my own tortilla chips by slicing corn tortillas, drizzling olive oil and baking in the oven. Overall delicious and healthy!

    • Reply
    • Thank you so much for the feedback Blake! I’m so glad you enjoyed this soup and thank you for the tips you shared!

      • Reply
  • I’ve made it twice, the 2nd time I used half a packet of taco seasoning to give it more flavor and spice it up. Overall, I think this is delicious however my husband thinks “it’s ok”. I am trying to eat healthier so while I do think this tastes good, it’s not pizza! It’s not gonna hit that sweet spot like that, but it does hit the spot for veggies and lean meat. I recommend it!

    • Reply
    • Thank you for the feedback Amanda!

      • Reply
  • Just want to confirm, for one stalk of celery, do you mean a whole bunch or one single rib? One whole stalk or a bunch of celery seems like a lot. But I could be wrong. :-). Thank you.

    • Reply
    • oh! Sorry about that, it’s one rib

      • Reply
  • This recipe had the flavor and consistency of vomit…. do not recommend

    • Reply
    • Hi! Sounds like something went terribly wrong! Maybe some of the liquids were missed or it wasn’t blended completely?

      • Reply
  • I usually enjoy your recipes, but I am scratching my head..I don’t understand what happened, but the result of this recipe tasted more like chunky tomato basil soup without the basil! My husband and I both agreed that it was absolutely lacking in flavor after all the hard work. Maybe it’s because I live in Texas, but this is just not up to par with the flavorful Tortilla Soup recipes we’ve enjoyed in the past…so disappointing!

    • Reply
    • I’m so sorry you didn’t enjoy this soup! This is actually one of the only negative reviews we have ever received for this recipe. With all the ingredients, especially the taco seasoning, it should definitely taste like a tortilla soup and not just tomato soup.

      • Reply
  • This was excellent. I substituted our leftover Thanksgiving Turkey for the chicken and it was delicious!!

    • Reply
    • Yes! That is a perfect idea! I’m so glad you enjoyed it!

      • Reply
  • I made this today after googling “best chicken tortilla soup” and wow was that description accurate – my family loved it! I added the liquid before blending and used an immersion blender to make it creamy before adding corn and black beans. Lime & cojita cheese along with the cilantro, avocado & chips just made this dish amazing! YUM, definately will be making this one again! 🙂

    • Reply
    • My mouth literally just watered reading your comment! Thank you so much Kate! I need to put this on the menu for my family this week!

      • Reply
  • This is SO good. I’ve tried making it before with other recipes but they turn out too watery and I can’t get the seasoning right. The veggie base makes it so much better! Unfortunately I didn’t have any avocados but next time I’ll make sure I do because I’m sure that makes it even better. Thanks for the recipe!

    • Reply
    • Thank you Erica!! Yes, definitely try it with the avo next time! Thank you for taking time to leave us a comment!

      • Reply
  • Excellent recipe! I followed directions but made it in an instant pot and included the raw chicken for 10 minutes on high and let naturally vent for about 10 minutes. Shredded chicken separately and followed rest of recipe as noted – pureed veg, added to pot with chicken and rest of ingredients. Definitely will be making again… Thank you.

    • Reply
  • I was craving chicken tortila soup and must have looked at 15 recipes. I wanted a creamy soup that didn’t rely solely on heavy cream and cheese. Finally decided on this one because the half of an avocado and black beans + blending the veggies to get the texture. I always follow the recipe exactly the first time I try a new one and this one is a winner! I think I’ll make it spicy next time out of personal preference and maybe so a whole avocado like one of the other commentators suggested – again just as personal preference – it is wonderful as is! Thank you so much! It really hit the spot!

    • Reply
    • Thank you so much for the feedback Michelle! Totally run with it and make it exactly how you like it! This is sure a hit in our house too!

      • Reply
  • I make chicken tortilla soup all the time. Thought I’d change it up and tryna new recipe last night… this one did not disappoint!! Will be doing it this way from now on. Serious depth of flavor from blending the vegetables.

    • Reply
    • Right?! Thank you Sarah! I think those blended veggies are the game changer! Thank you for taking time to leave us a comment!

      • Reply
  • Made this tonight & it was excellent! My hubby loved it. I used chicken thighs simply because we like them & also added fire roasted jalapenos instead of green chilies for some kick. I used my food processor to blend & it worked really well. Also added a little coriander seed with the homemade taco seasoning.

    • Reply
    • Thank you so much for the feedback Suzanne! I love your substitutes…how delicious!

      • Reply
  • This soup is absolutely delicious! Thank you. I will definitely make this again and again.

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  • This soup was fabulous! Followed exactly, except read it wrong and didn’t add the chips. Just crumbled on top with some cilantro, green onion and cotija cheese. My family and friends were raving! Will make again very soon.

    • Reply
    • Yay! Thank you for the feedback Erin! So glad it was a hit!

      • Reply
      • I’ve made several variations of chicken tortilla soup, but this was by far the best. I used my immersion blender to purée the veggies which is a genius step for this soup when you have kiddos that’s aren’t fans of cooked carrots, peppers, or chunks of tomato!! It was so creamy and full of flavor, perfect with all the toppings and a grilled cheese sandwich 😋

      • Yay! I love sneaking veggies in without the kids knowing it! So glad you enjoyed this soup and thank you for taking time to leave a comment!

  • This really is the best Chicken Tortilla Soup recipe! I made 2 batches and froze for easy winter meals. Thank you for sharing.

    • Reply
  • Just finished this soup recipe and it’s amazing! The flavor is incredible even with a few ah stout yes because i didn’t have Roma tomatoes or avocado (which was a surprise because I LOVE avocado). Can’t wait to add the avocado! Thanks for sharing we’re loving it!

    • Reply
    • Thank you so much Hope! We sure love this soup too! You are going to LOVE it with avocado!!

      • Reply
  • I’ve actually never made chicken tortilla soup until now and this is going to be the only way I will make it! The veggies in the base are incredible…it has so much flavor. Yum! Thank you for sharing! ❤️

    • Reply
    • Yessssss! Thank you Kate!

      • Reply
  • Just made this using leftover turkey from Thanksgiving instead of chicken breast and it is very good! I used homemade turkey stock instead of chicken broth and since I had so much, I used 3 cups broth and 1 cup water. I also used a can of tomatoes and green chiles instead of the Roma tomato and separate chiles- my grocery didn’t sell the chiles separately. Also used homemade taco seasoning to avoid extra sodium and fresh garlic instead of powder, I just cooked it with the rest of the veggies. My immersion blender did the trick for blending, I’m sure it might be a bit smoother if I felt like getting out my real blender 😉
    Great, hearty soup that’s thick and creamy without a ton of dairy!

    • Reply
    • Thank you so much for the feedback Emma! So glad you enjoyed this soup! What a great idea to use leftover turkey!

      • Reply
  • I was a little unsure at first but this recipe turned out delicious! People are not lying. 🙂 even my husband was impressed .
    I made a couple tweaks- no celery no chips, full avocado, orange instead of red pepper. I also used an entire packet of taco seasoning and 3 tsp of garlic salt, and I didn’t drain the tomatoes or Chiles.
    Gourmet! Great recipe! We will definitely make this again and share.

    • Reply
    • Thank you so much for the feedback Mallory and SO happy you enjoyed it!

      • Reply
  • HI! Oh my, I just finished making this soup and you are right- it is superb! I’ve never thought of mixing avocado in as a base, but yes it gives it a great flavor. Instead of pouring it in a blender, I just used an immersion blender since I hate doing extra dishes and this reduces some steps. Kudos to a great recipe! I am a subscriber now for sure and can’t wait to try your other recipes! Love from South Texas!

    • Reply
    • Thank you so much Brenda! We love that avocado in the base! Thank you for you support and taking time to give us feedback!

      • Reply

    I chose to make this recipe yesterday in my Crock Pot. I use it more frequently for soups and slow cooking dishes. It was very easy to make.

    I did some research online when I first saw this recipe for the Tortilla Soup. I always try to get a sense of what others may or may not add to a similar recipe. I finally decided that this one would be the one to make. Also note that depending on how you like soups, there are versions that have a thicker content and some that have a more broth-like chicken noodle soupish style. I chose thick, FYI,

    The prep time along with the type of food (dicing and cutting veggies) took about 15 minutes or maybe a little longer. I just diced whichever veggie was up next and threw it in the olive oil and large pan. I set it on about low-medium (a 4 on my stove) and let it just heat, In the meantime, I had started my water 15 minutes prior to heat for my chicken, which I chose to boil, and threw in three large boneless, skinless breasts. I set the timer for 35 minutes and let them do their thing.

    In the meantime, as the recipe states, I added almost all of the canned items: 1 can Hunts diced fire-roasted tomatoes (only brand I could find at Walmart), The Great Value Walmart brand of two- 7 ounce cans of diced green chilis (fire roasted and peeled), and two roma tomatoes cut into large chunks. Then I added my taco seasoning and garlic powder. I used more of both in this stage and even some to taste later. Salt will be to taste also. I found the original recipe a little bland.

    (ON A SIDE NOTE: Due to the fact that you are going to put all of this in a blender, the main focus for all of the veggies is that you cut them small enough to soak in the other flavors and offer enough surface area for them to heat. I found in my second batch the same day, that I saved cutting time (and time in general) on the items needed and still retained the same wonderful flavors after blending them.)

    In addition to the cutting and blending, instead of waiting for the chicken to be shredded, I went ahead and blended all veggies and then added the final ingredients of 1 can of black beans, 1 can of whole kernel sweet corn, 1 or 2 blended avocados (depending on size), a half cup of fiesta blend cheese, and half a can of blended black beans (in addition to the full can of beans, not blended), 3/4 of a box of chicken broth (3 cups instead of 2 – I did this because I had a lot of chicken, something to decide when you look at the mixture (thick vs thin), and less water (1.5 cups) to my crock pot. (Note: the water I used was the same water I used to boil the chicken. I used it because a recipe I saw online said that they made their own chicken stock by boiling BONE IN chicken to retain the heavy flavors that comes in chicken stock. I didnt have time to do that and also shred the chicken, maybe next time.)

    I then removed the chicken, still hot, and used two forks to shred and separate the chicken. I added that to the already cooking crock pot mixture as I finished each breast. I would stir it to make sure all of the shredded chicken separated.

    At that time, I switched the crockpot settings to HOT for 20 MINUTES. Mine did NOT boil during this time. You might watch it as the recipe states to turn the heat to warm so it does not boil. I tasted it while stirring it to make sure it had the flavors I wanted. I did add more taco seasoning and a little more garlic and salt.

    After 20-30 minutes on hot, I turned it to WARM and set the timer for 2 hours. Although we were eating it within the next 30, I wondered if I left it warm would it taste better with the additional time. IT DID!!

    During the waiting time for final serving, I prepped all of the garnish. I think you dont need to overdo the garnishes. I first crumbled some tortilla chips small but not like bread crumbs and add the following on top: cilantro diced, avocado (hint: cut avocado around the seed, twist and separate, Then take your knife and cut long ways into four long slices for a more formal approach OR then cut those long slices across into small cubes. Take a spoon the size (or close to it) of the skin and spoon out the meat, the cubes will fall right on top of the soup and look great. You can also cut some additional roma tomato is small cubes and mimic the avocado. Your choice. Then sprinkle with cilantro. (Note: I did NOT use sour cream or jalapeno. The soup is so good by itself I did not want to take away from its natural flavors.)

    Finally, and I think this was a great choice, I qaurtered limes (2 pieces per bowl) and squeezed the juice onto the garnishes paying special attention to the crushed tortilla chips. The chips soaked the lime flavor in more than the other items and with the texture and crunch made the soup fantastic.

    Finally, I did not serve anything additional. A big bowl of soup with a chance for seconds was a filling meal. And along with a great beer (we had Corona Familiar, a rich version of the Corona Extra) with lime, and it made the dish!

    I hope you enjoy as much as I did. I received many praises, requests for the recipe, and as a Whetto/Bolillo earned some respect from my hispanic friends and family!!!

    • Reply
    • Wow thank you so much for the great feedback! I’m so glad you enjoyed this soup! It is one of our favorites, especially this time of year!

      • Reply
  • Made this last week and it was sooo good! 
    I had fresh lime and jalapeño on the side. I forgot the fire roasted tomatoes so I subbed for tomato sauce. It came out great!

    • Reply
    • Thank you for the feedback! So happy you enjoyed it!

      • Reply
  • What size is the can of fire roasted chiles? The recipe looks great and I want to try it.

    • Reply
    • Just the little 4 oz can, but if you want more heat, you could use a larger can. Enjoy!!

      • Reply
    • I just made this and it is divine!!! I forgot the carrots but it still turned out amazing! My family also loves your instant pot chili. Made it so many times I’ve lost count!! Thank you for the great recipes!

      • Reply
      • Thank you so much Linda!! Your support means the world to us!

  • Can I just cook the vegetables and add cheese and avocado as topping later instead of pulsing them together in the blender? I prefer tasting the vegetables rather than a cream-based soup,

    • Reply
    • Absolutely! They just help make the soup thick.

      • Reply
  • Made this recipe today! I used rotisserie chicken to make it easier! This Chicken Tortilla Soup is bar far the best that I have eaten! The only change that I made, is I substituted a yellow pepper instead of a celery stalk ( I didn’t have any celery on hand). This dish will definitely be added to my favorite recipe box!

    • Reply
    • Yay!! We love to hear that! It is definitely a favorite of ours!

      • Reply
  • This looks and sounds amazing! I just want to make sure I understand the directions. Do the veggies get pulsed til like a creamy liquid? In the picture they just looked pulsed so I wanted to make sure I did it right. Thanks!

    • Reply
    • Yes, that is correct! It helps make the creamy base of the soup.

      • Reply
  • We made this tonight for dinner and it was awesome!  The flavor was delicious and I love that is thicker than most tortilla soups that I have tried.  Thank you for the great recipe! 

    • Reply
    • Isn’t that thick base delicious! Now I’m craving this for dinner!!

      • Reply
  • I can’t wait to try this recipe! I just wanted to verify that the 10 tortilla chips called for are in the recipe are for a garnish or are they to be used as an ingredient in the soup? Thank you!🙂

    • Reply
    • They actually go into the soup. Those actually become part of the base. You add them into the blender when you are pureeing all the vegetables. It gives a thickness to the base that is so yummy! Hope you enjoy this recipe as much as we do!

      • Reply

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