This post may contain affiliate links. Please read our disclosure policy.
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
Sides
Desserts
More Mexican Soups
Collections
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’m excited to try this recipe. I just wonder since the chicken is already cooked why does it need to cook for 3-4 hours (on high) still. Could you put the chicken in there raw and then just pull it out to shred at the end? Clearly I’m not a cook. Thanks for your help!
Amber
I’ve done that each time I cooked my soups. Just pop in two defrosted chicken breasts (large ones, and if they are frozen then when they defrost in soup they will add additional water which you don’t want) and if you cook it on low for 8 hours, check the chicken after 6 hrs and if done, pull it out, shred it with a fork (should pull apart easily) and toss it back into the soup.
Made this tonight and it was super yummy! I changed a few things, like pinto beans instead of black beans, 1/4 cup of tomato paste instead of tomatoes and I had precooked chicken on hand. I also made this in about 45 minutes, so no need for the slow cooker. I browned the onions with the green chilies and spices, added the broth, paste, beans, corn and chicken. Cooked until heated through.
I also added a 1/3 cup of masa mixed with water at the very end. This made the soup have a wonderful flavor and added to the thickness of it, since my hubby and son do not care for “brothy” soups
Adding masa is a GREAT idea – I will definitely give it a try next time I make it. 😉