Chicken Tortilla Soup is the perfect dinner! Made with simple ingredients, but tons of flavor, this comforting soup will warm you to the core.
This Chicken Tortilla Soup is one of my family’s very favorites. It is rich and delicious flavor, but the cooking method is really simple and it is made with easy to find ingredients.
Another thing that I truly love about this hearty and delicious soup is that it is really a relatively healthy soup. Each bowl is 373 calories and has 32 grams of protein. This is such a great dinner to keep you full and satisfied all evening. And the leftovers are perfect to take with you to work too!
Ingredients
This chicken tortilla soup recipe is made with simple, easy to keep on hand ingredients. They combine in one pot to create a soup that is hearty and packed with flavor. For the full list of ingredients and their measurements, see the recipe card at the bottom of the post.
- Chicken: This recipe is made with raw chicken breasts that cook right in the soup. However, I share some ways to save time below along with my hack for shredding chicken.
- Garlic and onion: Both add an amazing flavor profile to the soup.
- Chipotle peppers in adobo sauce: These come in a small can and add a great flavor and subtle kick. Dice them up before adding them to the soup. Leftovers can be frozen as individual peppers in ice cube trays, then transferred to an air tight container and kept for months.
- Chicken stock: The base of the soup, adds more flavor than plain water.
- Tomato sauce: This is made of just pureed tomatoes that have had their skins and seeds removed and no added sweetener or seasonings.
- Diced tomatoes: Another can to keep in your pantry for easy storage.
- Black beans and kidney beans: Both from a can. Be sure to drain and rinse the beans before adding them to the soup.
- Corn: Fresh, canned, or frozen corn would work in this recipe.
How to Make Chicken Tortilla Soup
Here is a brief overview of how this hearty soup comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Sauté the garlic and onions. Along with the chipotle peppers, add the seasonings and cook them until they are tender.
- Add the chicken stock. Scrape down any brown bits and add the tomatoes and tomato sauce.
- Cook the chicken. Add in the chicken and bring to a boil. Reduce to a simmer and cook for 20 minutes or until the chicken registers 165 degrees Fahrenheit.
- Add the rest of the ingredients. Stir in the black beans, kidney beans, and corn. Taste and add more salt and pepper if needed.
- Serve and enjoy! Stir in tortilla strips. Top with any other desired toppings and enjoy.
Shredding Chicken Hack
My favorite way to shred chicken is to use my stand mixer. Place the cooked chicken breasts in the bowl of your stand mixer and, using the paddle attachment, mix on low until the chicken is shredded. If you don’t have a stand mixer, use two forks.
Using Cooked Chicken
This recipe for chicken tortilla soup and its cooking time are based on cooking raw chicken breasts in the soup. To save some time, you can use cooked chicken. Grab a rotisserie chicken or add Frozen Cooked Chicken. If you are using cooked chicken, cut the chicken stock down to 2 or 3 cups, and simmer the soup for a few minutes after bringing it to a boil for the flavors to meld. Add the cooked shredded chicken to the soup when you add the corn and black beans.
Make it in the Slow Cooker
This easy chicken tortilla soup can also be made in the slow cooker! With similar ingredients, follow my steps in this post for putting it together. Toss everything together before you head out the door in the morning and come home to a wonderful smelling kitchen and a delicious Crockpot Chicken Tortilla Soup.
Slow Cooker Chicken Tortilla Soup
Make it in the Instant Pot
If you want to dump your ingredients and have a hot and ready meal 30 minutes later, this is the answer! Follow the directions in my Instant Pot Taco Soup, which has the same great taste as chicken tortilla soup with the help of your Instant Pot.
Instant Pot Taco Soup
Toppings
While the soup doesn’t need any extra toppings, here are a few ideas of what to add to it when serving.
- Tortilla chips
- Avocado
- Sour cream
- Cilantro
- Pickled Jalapeños
- Shredded cheese
Storing and Reheating Leftovers
Store any leftover chicken tortilla soup in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop over low heat until heated through. It is never a good idea to reheat leftovers more than once.
Freezing Soup
This is a great recipe to freeze! Make a double batch and store one in your freezer for a quick meal later. Allow the soup to cool and transfer to a freezer-safe container or bag, leaving room at the top for the soup to expand. Store in your freezer for up to three months.
I love freezing soups in individual servings. That way, it can be taken out to eat for lunch or dinner and you are only thawing and reheating what you want to eat. It also makes the reheating process go faster!
Other Great Soup Recipes
If you make this easy chicken tortilla soup recipe or any of my other recipes, please leave a comment and let me know!
Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 medium yellow onion diced
- 2 chipotle peppers in adobo sauce diced
- 1 tablespoon chili powder
- 1 teaspoon kosher salt (if using table salt, start with half)
- 1 teaspoon paprika
- 4 cups chicken stock (946.35 ml)
- 15 ounces tomato sauce (425 grams)
- 15 ounces diced tomatoes (411 grams)
- 1 pound boneless skinless chicken breasts (453. 59 grams)
- 15 ounces black beans drained and rinsed (425 grams)
- 16 ounces kidney beans drained and rinsed (425 grams)
- 1 cup corn (175 grams)
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add in the garlic, onion, and chipotle peppers. Then add in the chili powder, kosher salt, and paprika. Sauté until the garlic and onions are soft, about 5 to 7 minutes.2 tablespoons olive oil, 2 cloves garlic, 1 medium yellow onion, 2 chipotle peppers in adobo sauce, 1 tablespoon chili powder, 1 teaspoon kosher salt, 1 teaspoon paprika
- Add the chicken stock, scraping up the browned bits. Then add in the tomato sauce and tomatoes. Add in the chicken and bring to a boil. Reduce to a simmer (you should see consistent small bubbles) and cook uncovered for 20 minutes or until the chicken registers 165 degrees Fahrenheit.4 cups chicken stock, 15 ounces tomato sauce, 15 ounces diced tomatoes, 1 pound boneless skinless chicken breasts
- Remove the chicken from the pot, shred, and return to the soup. (Read here about my trick for shredding chicken.)
- Stir in the black beans, kidney beans, and corn. Taste and add more salt and pepper if needed.15 ounces black beans, 16 ounces kidney beans, 1 cup corn
- For serving, stir in tortilla strips. Top with sour cream, cilantro, avocado, and shredded cheese.
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