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My grandma Luna loved making chicken tortilla soup and my mom continued the tradition making it a long-time family favorite. Although my grandma’s soup used more fresh ingredients, we’ve simplified it over the years so that it can come together in minutes.
Now, we make this soup all fall long and even the kids will throw it together because it’s that easy. We love to serve it with Mexican Cornbread, fresh Homemade Tortillas or even Tortilla Chips and Salsa.
This chicken soup recipe tastes like Chicken Tacos in a bowl – the same delicious flavors and even more simple to make!
For even more simple and flavorful soups try our Healthy Chicken Tortilla Soup, Green Chili Chicken Soup, and Mexican Soup.
Why we think you’ll love it:
- So easy – so yummy! This easy soup recipe takes 15 minutes to prep and the flavor is incredible.
- Crockpot or stove. Simmer all day in the slow cooker or make it in minutes on the stove.
- Toppings galore. Top with your favorite fixings like tortilla strips, sour cream, tomatoes, avocado, fresh cilantro, lime wedges, and more.
Chicken Tortilla Soup Ingredients and Substitutions
- 6 cups chicken stock or chicken broth – Both work great!
- 2 cups Shredded Cooked Chicken – Cook the chicken breasts or boneless skinless chicken thighs and shred or cube. You can also buy a rotisserie chicken and shred it.
- 1-2 (14.5-ounce) cans diced tomatoes – or canned fire-roasted tomatoes
- 1 (14.5-ounce) can of corn
- 1 (15.25-ounce) can of black beans – or use pinto beans or kidney beans
- 1 (4-ounce) can of diced green chiles – Mild or hot work, but we typically do mild.
- ½ cup chopped onion (optional) – You can mince the onions or use onion powder. For a different flavor, try chopped bell peppers.
- 2 teaspoons minced garlic – Use 2 garlic cloves and learn How to Mince Garlic.
- 1½ teaspoons salt
- ¾ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoons chili powder – Add cayenne pepper for more spice.
- toppings – more shredded cheese, sour cream, queso fresco, diced avocado, chopped green onions, cilantro and limes
How to Make Chicken Tortilla Soup
- COMBINE. In a slow cooker, combine 6 cups chicken stock, 2 cups Shredded Chicken, 1-2 (14.5-ounce) cans diced tomatoes, 1 (14.5-ounce) can of corn, 1 (15.25-ounce) can of black beans, 1 (4-ounce) can of diced green chiles, ½ cup chopped onion, 2 teaspoons minced garlic, 1½ teaspoons salt, ¾ teaspoon black pepper, ½ teaspoon ground cumin, and ¼ teaspoons chili powder. Stir to combine.
- COOK. Cook on LOW for 8 hours or on HIGH for 3–4 hours.
- GARNISH. Add cheese, tortilla strips (made by cutting and frying corn tortillas), and other favorite toppings right before serving.
Kristyn’s Recipe Tips
- STOVETOP DIRECTIONS: Make it on the stove too!
- Combine all chicken tortilla soup ingredients (minus the cheese and toppings) into a large pot, and cook on medium-high heat to bring to a boil. Reduce heat and simmer for 20-30 minutes.
- Dish into bowls. Add cheese just before serving, and top with your favorite toppings!
- TOP IT OFF. We love to top off the soup with some sour cream, Guacamole (or fresh, sliced avocados), plus tortilla strips and cilantro – sometimes even a sprinkle of cotija cheese.
Chicken Tortilla Soup
Equipment
Ingredients
- 6 cups chicken stock, or chicken broth
- 2 cups shredded cooked chicken
- 1-2 (14.5-ounce) cans diced tomatoes, drained
- 1 (14.5-ounce) can corn, drained
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- ½ cup chopped onion, optional
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- ¾ teaspoon pepper
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
Toppings (Optional)
- corn tortilla strips (store-bought or homemade), sour cream, shredded Monterey Jack cheese, chopped avocado, chopped fresh cilantro (optional)
Instructions
- In a slow cooker, combine all ingredients except the toppings.
- Cook on low for 8 hours or high for 3–4 hours.
- Add cheese, tortilla strips, and other favorite toppings right before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Place this chicken tortilla soup recipe in an airtight container and store in the refrigerator for up to 3-4 days.
Let the tortilla soup recipe cool first, then freeze in an airtight container or freezer bag and freeze for 3-4 months.
Complete The Meal
Sides
Flour Tortilla Recipe
45 mins
Mexican Cornbread
50 mins
Chicken Quesadilla Recipe
12 mins
Jalapeño Cornbread
30 mins
Desserts
Tres Leches Cake
5 hrs
Arroz con Leche
45 mins
Mexican Wedding Cookies
1 hr 26 mins
Chocolate Tres Leches Cake
4 hrs 45 mins
More Mexican Soups
Collections
This recipe was first shared October 2013.
The best chicken tortilla soup I’ve ever had! Better than restaurant quality!
Better than a restaurant? Well, that is quite the complement!