This post may contain affiliate links. Please read our disclosure policy.

Savor the flavors of chicken tacos in a soup recipe that is prepped in 15 minutes.

Chicken tortilla soup served in a white bowl.

The Best & Easiest Soup!

We are always in soup mode when the cool fall weather approaches!

One of our all-time favorite chicken soup recipes is our Chicken Tortilla Soup. My grandma Luna has been making this for my mom and then her for us for decades making it a long-time family favorite.

Why We Love Tortilla Soup!

  • So easy – so yummy! This is one of the easiest soup recipes out there! Prep time only takes 15 minutes and the flavor is incredible.
  • Made on stove or in slow cooker. Whether you have a little more time or not, this soup can be made any way.
  • Toppings galore. With all the fixings that go on top, like tortilla strips, sour cream, tomatoes, avocado, fresh cilantro, lime wedges and more – this recipe is hard NOT to love.
Cans of corn, beans, tomatoes, and green chili on a wooden table.

Tortilla Soup Ingredients

  • 6 cups Chicken Stock or Chicken Broth – Both work great!
  • 2 cups Shredded Cooked Chicken – Cook the chicken breasts and shred (or cube) them – for tips on shredded chicken GO HERE. You can also buy a rotisserie chicken and shred it or even used cooked chicken thighs.
  • 1-2 (14.5-ounce) cans Diced Tomatoes – You can also use canned fire-roasted tomatoes.
  • 1 (14.5-ounce) can of Corn – It’s the perfect addition to this soup.
  • 1 (15.25-ounce) can of Black Beans – Use pinto beans or kidney beans too.
  • 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
  • 1 ½ teaspoons Salt
  • ¾ teaspoon Black Pepper
  • ½ teaspoon Ground Cumin
  • ¼ teaspoons Chili Powder
  • Toppings: more shredded cheese, sour cream, queso fresco, diced avocado, chopped green onions, cilantro and limes
Chicken and veggies cooking in broth in a pot on the stove.

How to Make Chicken Tortilla Soup

  1. 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.
  2. COOK. Cook on LOW for 8 hours or on HIGH for 3–4 hours.
  3. GARNISH. Add cheese, tortilla strips, and other favorite toppings right before serving.

Alternative Cooking Methods

Stovetop Directions

  1. 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.
  2. Dish into bowls. Add cheese just before serving, and top with your favorite toppings!
Chicken Tortilla Soup recipe in bowl with tortilla strips and avocado on top.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
5 from 380 votes

Chicken Tortilla Soup

By: Lil’ Luna
The BEST slow cooker chicken tortilla soup is filled with chunks of chicken, beans & corn. It is easy to make and full of flavor!
Servings: 6
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes

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
  • 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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • 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.
  • Cook on low for 8 hours or on high for 3–4 hours.
  • Add cheese, tortilla strips and other favorite toppings right before serving.

Video

Notes

Stove top directions. In a large pot, combine all ingredients except the toppings over medium-low heat. Simmer for 20–30 minutes, or until soup is heated through. Ladle into bowls and add cheese, tortilla strips, and other favorite toppings.
Variations. This slow cooker chicken tortilla soup is more on the brothy side. For a different texture, during the last 30 minutes of cooking in the slow cooker, just add ⅔ cup heavy cream and ⅓ cup sour cream to make the soup nice and creamy!
CORN TORTILLA STRIPS: To make homemade corn tortilla strips, slice corn tortillas with a pizza cutter into thin strips. Heat vegetable oil over medium-high heat and flash fry strips in the oil until golden and crispy, 30–60 seconds. Or, toss strips in a bowl with 2 tablespoons vegetable or olive oil and spread in a single layer on a baking sheet. Bake in the oven at 425°F for 8–10 minutes, turning halfway through.

Nutrition

Serving: 1cup, Calories: 95kcal, Carbohydrates: 10g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 927mg, Potassium: 285mg, Fiber: 0.4g, Sugar: 4g, Vitamin A: 37IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • In the last 30 minutes of cooking in the crock pot, add ⅔ cup heavy cream and ⅓ cup sour cream.
  • Cut corn tortillas into strips with a pizza cutter. Either flash fry in hot oil or bake at 425°F for 8-10 minutes turning halfway through. You can also crush tortilla chips as well.
  • Place tortilla soup 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, make sure you omit the toppings.
  • Let the recipe for chicken tortilla soup thaw overnight in the fridge (if frozen) and reheat on the stove or in the microwave.

For more soups:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

5 from 380 votes (308 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




187 Comments

  1. Cindy Wessinger says:

    5 stars
    So good love this my husband is also in love thank you and god bless

  2. Linda B says:

    5 stars
    Absolutely delicious. This is the 2nd time I have made this for my family and there is never any left. So easy to make and so good.

  3. Jilleen Marchant says:

    We will be having this April 13 at a family gathering. Perfect for our group!

    1. Lil'Luna Team says:

      Oh that’s so awesome! Hope the gathering goes well!

  4. Carole Evans says:

    5 stars
    OMG, this is the easiest and BEST chicken tortilla soup ever.

    1. Lil'Luna Team says:

      Thank you! I’m so happy to hear that you enjoyed it!

  5. Marcia says:

    I love your recipes! They are easy to follow
    and my family and friends always ask for
    seconds!
    Thank you!

    1. Lil'Luna Team says:

      Oh thank you so much for the kind words. I’m so glad you enjoy the recipes!!

  6. Evy says:

    5 stars
    WOW. That’s all I have to say! It was D-E-L-I-C-I-O-U-S 🙂

    I cooked the chicken in the crock pot at first so I could have all the flavor in my soup and I added some Knorr “Caldo de Tomate” along with the chicken stock to add a little kick…. I really liked it!

    This is a recipe that I’ll keep… and I don’t keep a lot of recipes usually, so yah, it’s THAT good 🙂 Thanks!!!

    1. Lil'Luna Team says:

      Oh thank you so much!! I’m so happy to hear that you loved the soup! Thanks for sharing what you did too.

  7. Doug says:

    in your nutrition facts I would like to know what is the serving size?

    1. Lil'Luna Team says:

      It’s about 1 cup.

  8. Linda Brocki says:

    5 stars
    Made this for dinner last night and the family loved it. Definitely will be on rotation. Thx

  9. Katelynn says:

    5 stars
    My favorite tortilla soup recipe right now! It’s in our dinner rotation. Easy to make and delicious!

  10. Kimberly Cherry says:

    I have been looking for a recipe for a chicken tortilla soup. AMAZING!!!!