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5 from 383 votes

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!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6
Author: Lil' Luna

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 chicken stock, shredded chicken, diced tomatoes, corn, black beans, diced green chiles, chopped onion, minced garlic, salt, black pepper, ground cumin, and chili powder.
  • 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