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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!
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
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!
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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
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.
Store. Store in one container, or individual serving sized containers, and refrigerate for 4 days or freeze for up to 4 months.
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.
Recipe FAQ
How to store chicken tortilla soup?
Place this chicken tortilla soup recipe in an airtight container and store in the refrigerator for up to 3-4 days.
How to freeze?
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
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.
So easy with rotisserie chicken, and my whole family loved it! I’ll be making it all winter long. 🙂
This soup is a fall and winter staple at our house. It’s super easy to make and everybody scarfs it down!
This recipe was so good and so easy. We added some sour cream! Will definitely make it again.
Yay! So glad to hear that!
My new favorite soup! This recipe is so easy and full of flavor. I added the heavy cream and sour cream because I prefer a creamy soup. You can’t go wrong with this one.
Thank you! I’m so glad you enjoyed… the creamy variation is delicious too!
Siri, is there a method to use for an Insta pot?
You could make this in an instant pot! Add ingredients to the IP (you could use raw chicken), then cook for about 10 minutes on high, then let naturally release for 10-15 minutes. Shred the chicken then add back to the soup and season as needed. Then add your toppings! Should taste delicious!
Delicious soup. A hit at my ladies lunch.
I absolutely love your recipes!! The Taco Salad Casserole was fantastic! I used canned biscuits & cut them in half sideways to save time. My husband loves casseroles & he really enjoyed this one. Thanks again for giving us all great recipes. My next recipe is going to be the Minestrone Soup. It is raining a lot & this sounds like it will be the perfect dish to have!!🫶🫶🫶🫶🫶
Oh, that makes me so happy to hear!! Thank you for sharing that & I hope you like the soup!
So, there was this restaurant called Reata Grill I used to work at in Woodland Hills, California back in 2005. This restaurant originally is from Texas… anyway… they opened a location in CA, then this restaurant closed around 2005/06.
My favorite item on that menu is their tortilla soup. I have never…. NEVER found the same type of tortilla soup in any other restaurant till this day. I had even searched the internet for YEARS! “Reata Grill tortilla soup”…. I could never find it. All recipes have that red broth and none of them tasted the same…
Until today… let me tell you… you have THAT tortilla soup recipe. It was nostalgic! I almost cried! 😂
That’s 17 years of searching for this recipe and you my dear, gave me that. Kristyn, thank you.
Almost reminded me of that scene from ratatouille where he tasted something that just reminded him of his childhood. I now know what he experienced from this soup.
Please, be proud of what you do, because you just gave me happiness. Food is always a way to reach people from all around the world, and some may disagree, but also reaches their hearts. You are amazing and again thank you for this recipe. It may seem silly, but it’s something I will never forget.
Thank you so much! It’s messages like this that bring me even more joy and fulfillment with my job! So happy you found this recipe and it could bring back those fond memories. Thanks for sharing!
Yummmmm!!! Will definitely make this again 😋
This was such a hit at my house. My daughter loves Newk’s chicken tortilla soup and she said this soup was “Newk’s good!” I cooked this on the stove and used a rotisserie chicken. I did double all of the ingredients except for the chicken broth and chicken but I used a large can of crushed tomatoes instead of the diced. I sautéed the onions, green chili’s, garlic and spices until the onions were soft and garlic was fragrant then added all other ingredients. I let it simmer for around an hour and it was perfect! Topped with sour cream and cheese with tortilla strips! Excellent!! Will be in the rotation from now on!!