Chicken Tortilla Soup - The Best Easy Recipe For Cool Weather!

Enjoy a bowl of this healthy Chicken Tortilla Soup, packed with lean protein, fresh ingredients, and a satisfying crunch from the tortilla strips. With its bold flavors and customizable toppings, it's no wonder everyone loves chicken tortilla soup.

Chicken Tortilla Soup Recipe

I've been making chicken tortilla soup for over 15 years now... My kids LOVE this soup, especially in the cooler or cold months... I like to serve it with moist cornbread or tortilla chips!

The ultimate Chicken Tortilla Soup recipe, a family favorite that's super easy to make and bursting with flavor. Whether you have leftover chicken, rotisserie chicken, or raw chicken breasts, this delicious soup will be a crowd-pleaser.

With tender chicken, simple ingredients, and a medley of toppings like, avocado slices, grated cheese, tortilla chips, sour cream, hot sauce and lime wedges... It's sure to become one of your go-to recipes too!

Ingredients

For Chicken Tortilla Soup

• 1 pound (about 2-3 cups) cooked chicken (leftover, rotisserie, or just cook chicken breasts or thighs.)
• 1 medium onion, diced. You can use yellow sweet onions or white onions.
• 2 cloves garlic, minced. I like to use fresh garlic, but you could also use 1 teaspoon of garlic powder.
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1 can (4 ounces) diced green chilies or bell pepper
• 1 can (15 ounces) black beans, drained and rinsed (or pinto beans)
• 1 can (15 ounces) corn, drained
• 4 cups chicken stock or broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil

For Garnish

• 1-2 avocados, sliced
• 1 cup grated cheese (cheddar, Monterey Jack, or your favorite)
• Tortilla chips
• Sour Cream
• Lime wedges, lime juice
• Fresh cilantro (optional)
• Hot Sauce

How to Make Easy Chicken Tortilla Soup Recipe

1. If using raw chicken breasts, start by cooking them. Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until cooked through. Remove the chicken from the pot and shred it using two forks. Set aside.
2. In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onions and garlic. Cook for about 2-3 minutes until the onions are translucent.
3. Add the diced tomatoes (with their juice), red enchilada sauce, diced green chilies, black beans, corn, shredded chicken, cumin, and chili powder to the pot. Stir well to combine all the ingredients.
4. Pour in the chicken broth, and season with salt and pepper to taste. Bring the soup to a simmer, reduce the heat, and let it cook for about 15-20 minutes, allowing the flavors to meld.
5. While the soup is simmering, prepare your garnishes. Slice the avocado, grate the cheese, and gather the tortilla chips and lime wedges.
6. Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
7. To serve, ladle the hot soup into bowls. Top each bowl with avocado slices, grated cheese, tortilla chips, and a lime wedge. Optionally, garnish with fresh cilantro for added flavor.

Enjoy your homemade Chicken Tortilla Soup with all the delicious toppings! It's a perfect meal for a cozy evening or when you want a comforting and flavorful dish.

Cook Time For Stove Top is about 30 minutes total! 

Tips

• Leftover Chicken: This recipe is perfect for using up leftover chicken from last night's dinner, If you have any leftover Chicken Tortilla Soup, store it in an airtight container for up to 5 days in the fridge.
• Homemade Tortilla Strips: Make your own crispy tortilla strips by cutting corn tortillas into thin strips and frying them in canola or avocado oil until golden brown.
• Variations: For a creamy twist, consider adding cream cheese or using skinless chicken thighs for a thicker soup.
• Instant Pot/Crock Pot/Slow Cooker: Adapt this recipe for your favorite kitchen appliance, following the appropriate cook times and settings.
• Pressure Cooker: If using a pressure cooker, adjust the cooking time and follow recommended safety guidelines for a quick, delicious soup.
• Make-Ahead: This soup tastes even better the next day, making it a convenient option for meal prep.

Serve Chicken Tortilla Soup With

This soup is awesome on it's own... But it's even more satisfying if you serve it with Soft Sourdough Rolls or perfectly moist cornbread! Through in a green salad, and you'll have a complete three course meal! You can also serve it with:

Green Goddess Salad

Easy Sourdough Bread For Beginners

Moist Cornbread - Easy Recipe

Recipe Card

If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!

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Did you add any twists to these recipes? I'd love to hear!

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Variation: Instant Pot Chicken Tortilla Soup

If you need to put dinner together in a hurry... Chicken tortilla soup is great made in the instant pot too! Plus the instant pot will keep it perfectly warm till you're ready for dinner!

Ingredients

• 1 pound (about 2-3 cups) cooked chicken (leftover, rotisserie, or just cook chicken breasts or thighs.)
• 1 medium onion, diced. You can use yellow sweet onions or white onions.
• 2 cloves garlic, minced. I like to use fresh garlic, but you could also use 1 teaspoon of garlic powder.
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1 can (4 ounces) diced green chilies or bell pepper
• 1 can (15 ounces) black beans, drained and rinsed (or pinto beans)
• 1 can (15 ounces) corn, drained
• 4 cups chicken stock or broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Set your Instant Pot to the "Sauté" function and heat the olive oil.
2. Add diced onions and minced garlic to the Instant Pot. Sauté until the onions become translucent.
3. If using raw chicken breasts, add them to the pot and cook until they are no longer pink. Then, shred the chicken into tender strips.
4. Stir in diced tomatoes, red enchilada sauce, green chilies, black beans, sweet corn, chicken broth, cumin, chili powder, salt, and pepper.
5. Close the Instant Pot lid, set it to "Soup" mode, and adjust the pressure cooking time according to your Instant Pot's instructions.
6. Once the cooking cycle is complete, perform a quick release to release the pressure.
7. Serve the soup hot in bowls, garnished with avocado slices, grated cheese, homemade tortilla strips, fresh cilantro, and a squeeze of lime juice. Add sour cream and hot sauce to taste.

Variation: Crock Pot Chicken Tortilla Soup

The crock pot is a good options for making chicken tortilla soup in the morning for dinner that night! Just add the ingredients to your crock pot and set it on low for the say... When you're ready for dinner, just break out the tortilla chips or whip up an easy cornbread recipe to serve it with!

Ingredients

• 1 pound (about 2-3 cups) cooked chicken (leftover, rotisserie, or just cook chicken breasts or thighs.)
• 1 medium onion, diced. You can use yellow sweet onions or white onions.
• 2 cloves garlic, minced. I like to use fresh garlic, but you could also use 1 teaspoon of garlic powder.
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1 can (4 ounces) diced green chilies or bell pepper
• 1 can (15 ounces) black beans, drained and rinsed (or pinto beans)
• 1 can (15 ounces) corn, drained
• 4 cups chicken stock or broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. In a large skillet, heat the olive oil over medium heat. Sauté diced onions and minced garlic until they become translucent.
2. If using raw chicken breasts, add them to the skillet and cook until they are no longer pink. Shred the cooked chicken into tender strips.
3. Transfer the sautéed mixture to your Crock Pot.
4. Add diced tomatoes, red enchilada sauce, green chilies, black beans, sweet corn, chicken broth, cumin, chili powder, salt, and pepper to the Crock Pot. Stir well to combine.
5. Cover the Crock Pot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld.
6. Serve the soup hot in bowls, garnished with avocado slices, grated cheese, homemade tortilla strips, fresh cilantro, and a squeeze of lime juice. Add sour cream and hot sauce to taste!

Dinner Ideas

Tender Rump Roast Recipe - Oven roasted rump roast is economical and so satisfying, especially on cold days! Serve it with baked or mashed potatoes!

Oven Roasted Boston Butt Pork Roast! This pork roast cooks slow and low in your oven all day... Warming the house as the aroma gets everyone excited for dinner! Serve on buns... Like these soft sourdough rolls!

One Pot Meal -Sirloin Tip Roast! Sirloin Tip roast baked in a dutch oven with potatoes, onion and carrots.... This makes a complete meal in one pot!