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Enjoy the flavors of a taco in this easy chicken tortilla soup – preps in minutes and simmers all day for a comforting and easy dinner!
Grandma’s Recipe
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 Cornbread or Cornbread muffins – or even fresh Homemade Tortillas.
This chicken soup recipe tastes like Chicken Tacos in a bowl – the same delicious flavors and even more simple to make!
WHY WE 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.
Ingredients
PREP TIME: 15 MINUTES
COOK TIME: 4 HOURS
- 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 Cooked 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, and other favorite toppings right before serving.
Stovetop Directions
- 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!
Complete The Meal
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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
- 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, cilantro
Instructions
- 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.
Hi! I make a soup similar to this in a crockpot, but i don’t cook the chicken before putting it in the crockpot I put it in raw. I cook it on high for 5-6 hours and the chick falls apart itself. Is there a reason to cook the chicken first? just wondering, looks delish!
That’s just how the original recipe said to do but it worked perfectly!
For the green pepper did you use a chili pepper or a bell pepper?
Looks delicious either way!
It’s actually 1 can of diced green chilis. Just updated the recipe. Thanks for the catch!
I am in the process of making this soup and in the picture it looks like you added black beans but the recipe did not call for them. Just wondered if you forgot to add those or if I should put them in or not! Just wanted to let you know! Thanks! Great recipe!
Super yummy!! Thanks for the recipe!!
You’re welcome, Crystal!! 😀
Looks great for tonight! Yum, drool! It looks like a few black beans in the photo?
Black beans are listed in the recipe
yummo!! happily pinned this and will enjoy every.single.bite! thanks for sharing!
Oh Kristyn, you can be in soup mode for as long as you want… love it! Can’t wait for the other recipes! (=
This looks so yummy! I think I will make it tonight for dinner! Thanks for sharing! xo
I am actually making a recipe similar to this this week. I might have to try this variation next time to see which one I like the best!
Yes, keep me posted and let me know which one you like more… I’d love to know. 🙂
I’m totally in soup mode now too. They’re so yummy. I just made chicken tortilla soup over the weekend. It rocks. Had no avocado to go with it though. Looks delicious!
Thanks, Melane! And I think adding the homemade tortilla strips and avocados were the best part! 😀