My grandma Luna loved making Chicken Tortilla Soup, and my mom continued the tradition, making it a long-time family favorite. Although Grandma’s soup used more fresh ingredients, we’ve simplified it over the years so it can come together quickly without losing those familiar flavors.
What is Chicken Tortilla Soup? It’s a flavorful chicken soup made with a tomato-based broth, beans, corn, green chiles, and warm spices, then finished with crispy tortilla strips and your favorite toppings. We make it all fall long, and even the kids will throw it together because it’s that easy.
This chicken soup recipe is basically Chicken Tacos in a bowl, with shredded chicken, beans, corn, and just the right amount of spice. We love to serve it with Mexican Cornbread, fresh Homemade Tortillas or even Tortilla Chips and Salsa.
For even more simple and flavorful soups try our Healthy Chicken Tortilla Soup, Mexican Street Corn Soup, and Albondigas Soup.
Why you’ll love it + Why it works:
- Family Favorite. Grandma Luna made chicken tortilla soup for years, and this simplified version keeps those familiar flavors with much less prep.
- Only 15 Minutes of Prep. Rotisserie chicken and pantry staples make this an easy dinner for busy nights.
- Stove or Crockpot. Make it quickly on the stove or let it simmer in the slow cooker while you get on with your day.
- Big Flavor, Simple Ingredients. Green chiles, cumin, chili powder, garlic, beans, and corn give the broth plenty of flavor without complicated steps.
- Toppings Make It Fun. Tortilla strips, avocado, cheese, sour cream, cilantro, and lime let everyone build their own bowl.
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 and is a great shortcut for saving time.
- Diced tomatoes, drained (1 to 2 cans): Adds tomato flavor and body to the broth. We usually use 1 can for the broth we like best. Use 2 cans if you prefer a stronger tomato flavor.
- 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
Adjust the Heat
- Mild: Use mild green chiles and the chili powder as written.
- Medium: Add diced jalapeño.
- Spicy: Add cayenne, hot sauce, or extra jalapeño.
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. Stir in fresh lime juice just before serving, then add more lime wedges at the table.
Dish into bowls. Add cheese, diced avocado and homemade tortilla strips just before serving to make sure tortilla strips stay crisp.
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
- If you want a thicker soup, simmer uncovered a little longer.
- Taste before serving and adjust salt and spice, broths vary in saltiness.
- Shortcut: Replace the diced tomatoes and green chiles with Rotel for an easy one-can option.
- No cooked chicken? Add boneless skinless chicken breasts to the simmering soup, cook until done, shred, then return the chicken to the pot.
- For even more flavor: Sauté the onion and garlic in a little oil before adding the remaining ingredients.
- Creamy Chicken Tortilla Soup: Reduce the heat to low and stir in softened cream cheese until smooth. Add shredded cheddar if desired.
- 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.
- Make Homemade Tortilla Strips: Cut corn tortillas into thin strips and fry or bake until crisp. Sprinkle with a little salt while warm, then add them to each bowl just before serving so they stay crunchy.
Easy 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. Stir in fresh lime juice just before serving, then add more lime wedges at the table.
- Add cheese, tortilla strips, and other favorite toppings right before serving.
Notes
Nutrition
Recipe FAQ
Yes. The soup can be made a day ahead and reheated when needed. Keep the tortilla strips and fresh toppings separate until serving.
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
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This recipe was first shared October 2013.
Love this recipe
I so glad to hear that. It’s one of the newest ones and when I tried it I knew had to share it.
Super fast when prepared on the stove top and very good flavor. I added 2 tablespoons of cornmeal to thicken the broth without reducing the volume.
Love this recipe, my sister shared it with me a few years ago. I add green peppers to it also double the other ingredients. It’s so delicious, I also add rice for additional carbs, too it with tortilla strips the crunchy ones, sour cream and cheese!! Thanks for the recipe. I do this on the stove in a big soup pot
Your additions sound delcious!
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!