This Easy Chicken Tortilla Soup recipe makes the perfect weeknight meal that can easily be made right in your instant pot, slow cooker or on the stove! Loaded with tender shredded chicken, veggies, beans and all the toppings for a delicious, flavor-packed meal!
Calling all fellow soup lovers! It’s officially soup season and this is one of the easiest soups you could make. Can you believe this is the first recipe I ever posted on my website over 15 years ago?! This Easy Chicken Tortilla Soup recipe is still a favorite family staple in our home because it is packed with so much bold flavor and is easy to throw together for a quick weeknight dinner. You probably already have all the ingredients right in your pantry! Tender chicken, black beans, veggies and all the best toppings for a delicious cozy dinner the whole family will love.
Why You’ll Love This
- Quick and Easy – this soup can easily be ready in just 30 minutes if making on the stove top or throw all the ingredients into your crock pot, set it and forget it!
- Healthy – this flavorful chicken tortilla soup is high in protein and fiber, while still being light and comforting.
- Customizable – you can easily adjust the spice level in this soup, add in extra veggies or use rotisserie chicken for a shortcut.
- Great for meal prep – the best part about this soup is that the flavors taste even better the next day, making it great for leftovers! I like to make a big batch of this soup on the weekends to enjoy throughout the week.
Ingredients You’ll Need
- chicken – you’ll need boneless skinless chicken breasts for this recipe, but you could also use chicken thighs or even shredded rotisserie chicken for even more flavor. Leftover chicken or turkey works great too!
- onion + garlic – chopped onion and garlic cloves really punch up the flavor in this soup.
- chicken broth – I used a low sodium chicken broth, but you could also use chicken stock or vegetable broth.
- tomatoes – I used a large 28 ounce can of crushed tomatoes, but diced tomatoes, fire-roasted tomatoes or even canned tomato sauce would work too. A can of rotel tomatoes would add extra flavor as well.
- green chiles – adds a kick of spice and extra flavor.
- enchilada sauce – this really enhances the flavor of this soup and you can choose the spice level you want between mild, medium and hot.
- black beans + corn – a whole can of black beans adds extra protein and texture to this flavorful soup and feel free to use fresh corn or frozen corn.
- lime juice – tastes amazing with all these bold flavors!
- spices – a delicious combination of chili powder (or chipotle powder), cumin, kosher salt, black pepper and a bay leaf. You could even add a little cayenne pepper for additional spice.
How to Make Chicken Tortilla Soup (3 Ways)
Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this homemade chicken tortilla soup in the crock pot, your Instant Pot and on the stovetop!
Stovetop Chicken Tortilla Soup
- Sauté onion and garlic. In a large soup pot or dutch oven, drizzle a little olive oil over medium-high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
- Build the soup. Add in the rest of the ingredients, except the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
- Shred the chicken. Once the chicken is cooked, remove from the post and shred using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
- Serve and enjoy! Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado and extra cilantro or green onions on top of the soup.
Crock Pot Chicken Tortilla Soup
- Add the ingredients. Add the chicken to a 6-quart slow cooker along with the onion, garlic, tomatoes, chicken broth, enchilada sauce, green chiles, black beans, corn and seasonings. Reserve the lime juice for later.
- Cook. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, until the chicken is cooked through and tender.
- Shred the chicken. Remove the chicken from the slow cooker, shred it with two forks, then return it to the soup.
- Finish and serve. Stir in the fresh lime juice, taste and season with additional salt and pepper as needed. Serve warm with your favorite toppings.
Instant Pot Chicken Tortilla Soup
- Sauté the aromatics. Set the Instant Pot to sauté and heat the olive oil. Add the onion and cook for 3 to 4 minutes, then add the garlic and cook for another minute.
- Add the ingredients. Add the chicken, tomatoes, chicken broth, enchilada sauce, green chiles, black beans, corn and seasonings. Reserve the lime juice for later.
- Pressure cook. Secure the lid, set the valve to sealing and cook on high pressure for 7 minutes. Allow the pressure to naturally release for about 12 minutes, then carefully release any remaining pressure.
- Shred and finish. Remove the chicken, shred it with two forks and return it to the pot. Stir in the fresh lime juice, season to taste and serve with your favorite toppings.
Optional Toppings
- Slices of avocado.
- Fresh cilantro leaves, parsley or green onions
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese such as Monterey jack cheese, cheddar cheese or even shredded Mexican cheese
- Dollop of sour cream or Greek yogurt
- Sliced jalapeño peppers
- Extra lime wedges to squeeze over top
Variations
- Make it creamy – to make creamy chicken tortilla soup, feel free to add in some heavy cream, coconut cream, cream cheese or mix in a dollop of sour cream before serving.
- Adjust the spice – you can easily adjust the spice level of this soup by using mild, medium or hot enchilada sauce. You could also add in chopped jalapeno, chopped poblano pepper or even a dash of hot sauce for more heat.
- Switch up protein – you can use rotisserie chicken for a simple short cut when making this soup, or feel free to use turkey, ground beef, shrimp or even chickpeas for a hearty vegetarian option.
- Add more veggies – boost the nutrition and flavor with extra vegetables such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach or kale.
What to Serve with Chicken Tortilla Soup
Chicken tortilla soup is hearty enough to enjoy on its own, but it also makes a delicious addition to a Mexican-inspired dinner. Pair it with my Healthy Chicken Enchiladas for a cozy, satisfying meal or serve it alongside these Sheet Pan Chicken Fajitas when feeding a crowd. You could also keep things simple with tortilla chips, fresh guacamole, sliced avocado or a side salad.
Frequently Asked Questions
Yes! Replace the raw chicken breasts with about 3 to 4 cups of shredded cooked chicken. Stir it into the soup during the final 10 minutes of cooking so it warms through without becoming dry.
Use mild enchilada sauce and mild diced green chiles. You can also reduce the chili powder to suit your preference. Serve the soup with avocado, sour cream or Greek yogurt to help balance the heat.
Use medium or hot enchilada sauce, add diced jalapeño or include a pinch of cayenne pepper. Hot sauce makes a great topping for anyone who wants extra heat in their individual bowl.
Let the soup simmer uncovered for an additional 10 to 15 minutes. You can also mash some of the black beans against the side of the pot or blend a small portion of the soup and stir it back in.
The soup can easily be gluten-free. Make sure your chicken broth, enchilada sauce, seasonings and tortilla strips are all certified gluten-free, since some packaged versions may contain gluten.
Yes! Allow the soup to cool completely, then freeze it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave, adding fresh toppings just before serving.
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More Healthy Soup Recipes
- Chicken and Wild Rice Soup
- Creamy Broccoli Cheddar Soup
- Detox Immune-Boosting Chicken Soup
- Sausage and Spinach Tortellini Soup
- One Pot Spicy Sausage and Kale Soup
More Mexican Recipes
- Healthy Chicken Enchiladas
- Sheet Pan Chicken Fajitas
- Mexican Stuffed Bell Peppers
- Baked Chicken Fajita Roll-Ups
- Healthy Breakfast Enchiladas
- Enchilada Stuffed Zucchini Boats
Hope you all enjoy this Easy Chicken Tortilla Soup! If you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Easy Chicken Tortilla Soup
Ingredients
- 1 Tbsp olive oil, if using Instant Pot or stove top
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups low sodium chicken broth
- 1 (10 oz) can enchilada sauce
- 1 (4.5 oz) can chopped green chiles
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup fresh or frozen corn
- 1 1/2 lbs boneless skinless chicken breasts
- Juice of 1 lime
- Optional Toppings: cilantro, avocado, tortilla strips
Instructions
To Make on the Stove Top:
- In a large pot or dutch oven, heat olive oil over medium high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
- Add in the rest of the ingredients, except the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
- Once the chicken is cooked, remove from the post and shred using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
- Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado and extra cilantro or green onions.
To Make in the Crock Pot:
- In a 6-quart slow cooker, add the chicken and rest of the ingredients, except cilantro and lime juice). Cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken and shred with two forks then add back into the slow cooker along with the cilantro and lime juice.
To Make in the Instant Pot:
- Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute.
- Add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
- Remove chicken and shred using two forks, then return chicken to the pot and stir in the cilantro and lime juice.
Notes
- To Store: Let the soup cool completely, then store in a sealed, airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or warm on the stovetop until heated through.
- To Freeze: Let the soup cool completely and transfer to a freezer-safe container, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For Meal Prep: This soup is a great make-ahead option because the flavors get even better as they sit. Prepare the soup as directed and portion into individual containers for easy lunches or dinners throughout the week. Store toppings separately and add them just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I very rarely leave reviews, but I have not made this soup three times and it is by far one of my favorites. Even my husband loves it and considers it a meal, bonus. Our stove is waiting on a part so I decided to try the instapot version. I’m a vegetarian, my husband is not. I first made chicken in the instapot, set aside, and fully cleaned it for the soup. I made it with vegetable broth and added veggies, squash, zucchini, 2 cans of black beans, hominy, and corn. I sautéed the onions and garlic, then kept it in sauté mode and added everything else. I also added some ancho chili powder and a bit of smoked paprika. As a south Louisiana girl flavor it key. Once I got the flavor where I wanted it I put the lid on and set it to soup mode for 15 minutes. It came out incredible. Put his chicken on the bottom of his bowl, I moved on with my vegetarian version, topped with cheese, tortilla crumbs, and a scoop of guacamole. It could be all the things we needed, gluten free, vegetarian, and added protein. I hope that’s helpful for anyone in our boat. Hubby already asked if there was enough for leftovers! Thank you!
Thank you so much for sharing! I’m going to try this! 🙂
I was wondering which enchilada sauce you used the green sauce or the red sauce.
I use red sauce, but either will work in this soup! 🙂
Excellent! Only thing I added was one red bell pepper. Rotisserie chicken made it even easier. Definitely a keeper!
I would give it more stars if I could. Best soup I ever had. Just one problem now I’m hooked on it. Made my 2nd batch after 3days.
I’m so glad you love this soup Bryan! 🙂
this was really quick and easy to make and very tasty! i didn’t add the green chiles (i didnt have any) and it was still quite spicy so if you aren’t a spicy person maybe do 1/2 tbsp chili powder. next time ill try it with rotisserie chicken for easier shredding. thank you!
Another Winner Kelly!!!
I used fire roasted crushed tomatoes and medium Hatch enchilada sauce.
Meal prepped and it held up nicely all week. Very tasty!!
Yay! I’m so glad you loved this! 🙂
Just came across this recipe and it turned out beautifully. The only variations I made (out of necessity) were adding an additional green Chile 4.5 oz can HOT since the other can was mild and one 28 oz diced tomatoes instead of the crushed. This was the perfect way to use my leftover turkey. My husband loved it, and he’s a hard sell! Kudos to you.
Hi, I have a recipe and have made tortilla soup on my stovetop. I decided to follow your recipe for my instant pot. The only problem I had was the spice cumin and chili powder. A tablespoon of cumin was overpowering and the chili powder. After researching other recipes with larger amounts of chicken, it only required 1 teaspoon for cumin and chili powder. I had to add more chicken broth to minimize the cumin. I feel that chili powder can be added according to one’s taste. Thank you for sharing with us.
Just made this, used the Instant Pot as a slow cooker (because I don’t own a crock pot) and cooked it for 3 and a half hours. Absolutely delicious and cannot believe it is “healthy”. Followed the recipe with two small modifications: 1. Added a chopped up bell pepper simply because there was one sitting in the fridge and needed to be used. 2. Added 2 tablespoons of polenta towards the end to just thicken up the soup slightly.
Thank you for sharing the recipe! Will definitely make again.