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. It’s loaded with shredded chicken, beans, corn, and green chiles, and it simmers into the best broth with just the right amount of spice. 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, Mexican Street Corn Soup, and Mexican Soup.
Why you’ll love it + Why it works:
- 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.
- Big flavor with simple spices. Cumin and chili powder add that classic tortilla soup taste without complicated steps.
- Toppings add texture. Tortilla strips and creamy toppings balance the broth and make it feel restaurant-style.
Chicken Tortilla Soup Ingredients
- Chicken stock or broth (6 cups): Creates the soup base and adds savory flavor.
- Shredded cooked chicken (2 cups): Makes the soup hearty and filling, rotisserie chicken works great.
- Diced tomatoes, drained (1 to 2 cans): Adds tomato flavor and body to the broth. Using 2 cans makes it more tomato-forward.
- Corn, drained (1 can): Adds sweetness and texture.
- Black beans, drained and rinsed (1 can): Adds protein and makes the soup extra filling.
- Diced green chiles (1 can): Adds mild heat and classic flavor.
- Chopped onion, optional (½ cup): Adds savory depth and extra flavor.
- Minced garlic (2 teaspoons): Boosts flavor and gives the broth a savory base.
- Salt (1½ teaspoons): Seasons the broth and balances flavors.
- Pepper (¾ teaspoon): Adds mild heat and depth.
- Ground cumin (½ teaspoon): Adds classic tortilla soup warmth.
- Chili powder (¼ teaspoon): Adds a little extra spice and color.
- Toppings: Add crunch, creaminess, and freshness, and make each bowl customizable. We like to add: more shredded cheese, sour cream, queso fresco, Cotija, diced avocado, chopped green onions, cilantro and limes
How to Make Chicken Tortilla Soup
In a large pot over medium-high heat, all chicken stock (or broth), shredded chicken, diced tomatoes, drained corn, drained black beans, diced green chiles, chopped onion (if desired), minced garlic, salt, pepper, cumin and chili powder.
Bring to a boil, then reduce heat and simmer for 20-30 minutes or until completely heated through.
Dish into bowls. Add cheese, diced avocado and homemade tortilla strips just before serving.
Make it in the Crock Pot
In a slow cooker, combine all the ingredients and stir to combine. Cook on LOW for 8 hours or on HIGH for 3–4 hours.
Kristyn’s Recipe Tips
- Use rotisserie chicken to save time.
- If you want a thicker soup, simmer uncovered a little longer.
- Taste before serving and adjust salt and spice, broths vary in saltiness.
- Add toppings right before eating so tortilla strips stay crisp.
- 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 Recipe
Equipment
Video
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.
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
More Mexican Soups
Taco Soup
20 mins
Mexican Soup
50 mins
Albondigas Soup Recipe
55 mins
Healthy Chicken Tortilla Soup
8 hrs 5 mins
Collections
This recipe was first shared October 2013.
This is an amazing recipe! It’s even better and more filling if you add rice and carrots…I top mine with tortilla chips, shredded mexican cheese & pico de gallo! 🤤
I love those additions! Rice and carrots would definitely make it extra hearty. I’m so glad you enjoyed it!
I have used this recipe for our volleyball tournaments and is always a hit! Especially the weather in Northern California. The teenagers (13-15) and their parents love when I make this for the tournaments. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
That’s awesome to hear! I love that both the teens and parents enjoy it.
I’m sorry I did not like this recipe maybe it was the brand of chicken broth I used
I found it lacking flavor and too watery
I was able to transfer it to stove top and “doctor” it to make it passable but won’t be using this recipe again
I’m sorry it didn’t turn out the way you hoped, but I appreciate you giving the recipe a try and sharing your feedback.
The best chicken tortilla soup I’ve ever had! Better than restaurant quality!
Better than a restaurant? Well, that is quite the complement!