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.
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.
- PREP TIME: 15 MINUTES
- COOK TIME: 4 HOURS
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
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.
- 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.
Alternative Cooking Methods
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
SIDES: Homemade Tortillas, Mexican Cornbread, Cheese Quesadillas. Cheese Crisps, Classic Cornbread
DESSERTS: Tres Leches, Sopapillas, Arroz con Leche, Mexican Wedding Cookies, Chocolate Tres Leches
More SOUPS: Taco Soup, Chili’s Chicken Enchilada Soup, Mexican Soup, Stuffed Pepper Soup, Healthy Tortilla Soup, Albondigas Soup
More Collections: Mexican Soup Recipes, Easy Soup Recipes
Chicken Tortilla Soup
The BEST slow cooker chicken tortilla soup is filled with chunks of chicken, beans & corn. It is easy to make and full of flavor!
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
- 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.
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
Can I Make it Creamy?
- In the last 30 minutes of cooking in the crock pot, add ⅔ cup heavy cream and ⅓ cup sour cream.
Make HOmemade Tortilla Strips?
- 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.
How to Store Tortilla Soup?
- Place tortilla soup 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, make sure you omit the toppings.
Ways to reheat?
- Let the recipe for chicken tortilla soup thaw overnight in the fridge (if frozen) and reheat on the stove or in the microwave.
Love me a good soup recipe! Thanks for sharing! Pinned!
Did you use black beans in this recipe? Thought I saw some in the picture but wasn’t sure.
Whoops – forgot that off the ingredient list but just added it in. Yes, we used one can of black beans, drained. 🙂
What is the serving size for this recipe? I need to feed about 12 people.