Easy Chicken Tortilla Soup

Chicken tortilla soup recipe in white bowl with toppings on top.

5 from 397 votes

Easy Chicken Tortilla Soup

Enjoy the flavors of a taco in this easy chicken tortilla soup that preps in minutes and can be made on the stove or in the crock pot.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course, Soup

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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 large pot over medium-high heat, all chicken stock (or broth), shredded chicken, diced tomatoes, drained corn, drained black beans, diced green chiles, chopped onion (if desired), minced garlic, salt, pepper, cumin and chili powder.
Bring to a boil, then reduce heat and simmer for 20-30 minutes or until completely heated through. Stir in fresh lime juice just before serving, then add more lime wedges at the table.
Dish into bowls. Add cheese, diced avocado and homemade tortilla strips just before serving to make sure tortilla strips stay crisp.
Make it in the Crock Pot: In a slow cooker, combine all the ingredients and stir to combine. Cook on LOW for 8 hours or on HIGH for 3–4 hours.

Video

Notes

Crock Pot directions. In a slow cooker, combine all ingredients except the toppings. Cook on low for 8 hours or high for 3–4 hours. Add toppings right before serving.

Store. Store in one container, or individual serving sized containers, and refrigerate for 4 days or freeze for up to 4 months.

Nutrition