This Simple Chicken Tortilla Soup recipe is an ideal weeknight dish that can be prepared effortlessly in your instant pot, slow cooker, or on the stove! Filled with tender shredded chicken, vegetables, beans, and all the garnishes for a tasty, flavor-rich meal!
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Attention to all soup enthusiasts! It’s officially soup season, and this is among the simplest soups you could whip up. Can you believe this was the first recipe I ever shared on my website over 15 years ago?! This Simple Chicken Tortilla Soup recipe remains a cherished family classic in our household, as it’s loaded with robust flavors and is straightforward to prepare for a quick dinner. You likely already have all the required ingredients right in your pantry! Tender chicken, black beans, veggies, and all the best toppings for a delightful cozy dinner that everyone will adore.
Reasons You’ll Appreciate This
- Fast and Simple – this soup can be ready in merely 30 minutes when cooked on the stovetop, or simply toss all the ingredients into your crock pot, set it and forget it!
- Nutritious – this tasty chicken tortilla soup is rich in protein and fiber while remaining light and comforting.
- Flexible – you can easily modify the spice level in this soup, add additional vegetables, or use rotisserie chicken for convenience.
- Perfect for meal prep – the beauty of this soup is that the flavors intensify the next day, making it perfect for leftovers! I like to cook a large batch on weekends to relish throughout the week.
Ingredients Required
- Chicken – you’ll need boneless skinless chicken breasts for this recipe; however, chicken thighs or even shredded rotisserie chicken could work for even more taste. Leftover chicken or turkey is also a great option!
- Onion + garlic – diced onion and garlic cloves significantly boost the flavor in this soup.
- Chicken broth – I opted for a low sodium chicken broth, but chicken stock or vegetable broth are also viable choices.
- Tomatoes – I utilized a 28-ounce can of crushed tomatoes, yet diced tomatoes, fire-roasted tomatoes, or even canned tomato sauce would suffice. A can of Rotel tomatoes would also enhance the flavor.
- Green chiles – adds a touch of spice and extra taste.
- Enchilada sauce – this significantly elevates the depth of flavor in this soup, and you can choose your preferred spice level: mild, medium, or hot.
- Black beans + corn – a whole can of black beans enriches this flavorful soup with extra protein and texture; feel free to use fresh or frozen corn.
- Lime juice – taste fantastic with all these bold flavors!
- Spices – a lovely mix of chili powder (or chipotle powder), cumin, kosher salt, black pepper, and a bay leaf. You could also add a bit of cayenne pepper for additional heat.
Steps to Create the BEST Chicken Tortilla Soup
Since I know many of you utilize various techniques when making soups, I’m sharing how to prepare this homemade chicken tortilla soup in the crock pot, your Instant Pot, and on the stovetop!
- Sauté onion and garlic. In a large soup pot or dutch oven, drizzle a small amount of olive oil over medium-high heat and sauté onion for 3 to 4 minutes. Add garlic and sauté for an additional minute.
- Construct the soup. Incorporate the remaining ingredients, excluding cilantro and lime juice, and bring to a boil. Reduce the heat and let the soup simmer for about 30 minutes, until the chicken is tender and fully cooked.
- Shred the chicken. After the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot along with cilantro and lime juice.
- Dish and savor! Serve the soup in bowls and top with your preferred garnishes such as crispy tortilla strips, avocado, and additional cilantro or green onions.
To Prepare in the Crock Pot
In a 6-quart slow cooker, add the chicken and the remaining ingredients (except for cilantro and lime juice), cover, and set on high for 3 to 4 hours or low for 6 to 8 hours. Remove chicken using a slotted spoon or tongs and shred with two forks. Return the shredded chicken to the slow cooker along with cilantro and lime juice.
To Prepare in the Instant Pot
Drizzle olive oil in your Instant Pot and activate the sauté function. Once the oil is simmering, sauté the onion for 3 to 4 minutes, then add the garlic, continuing to sauté for another minute. Incorporate the remaining ingredients, excluding cilantro and lime juice. Set the Instant Pot to the soup setting and adjust the timer for 7 minutes. Upon completing the cooking process, let the Instant Pot rest for about 12 minutes, then vent the steam by moving the valve to the venting position. Take out the chicken and shred using two forks, then return the shredded chicken to the pot and mix in the cilantro and lime juice.
Optional Garnishes
- Slices of avocado.
- Fresh cilantro leaves, parsley, or green onions.
- Crispy tortilla strips or crushed tortilla chips.
- Shredded cheese like Monterey Jack, cheddar, or even shredded Mexican cheese.
- A dollop of sour cream or Greek yogurt.
- Sliced jalapeño peppers.
- Extra lime wedges to squeeze on top.
Variations
- Make it creamy – to create creamy chicken tortilla soup, consider adding some heavy cream, coconut cream, cream cheese, or mixing in a dollop of sour cream before serving.
- Modify the spice – you can effortlessly change the spice level of this soup by opting for mild, medium, or hot enchilada sauce. You could also include chopped jalapeño, poblano pepper, or even a splash of hot sauce for more heat.
- Change the protein – feel free to use rotisserie chicken for a quick and easy approach when preparing this soup, or use turkey, ground beef, shrimp, or chickpeas as a hearty vegetarian alternative.
- Incorporate more veggies – enhance the nutrition and flavor with added vegetables such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach, or kale.
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Preparation and Storage
To Store: This chicken tortilla soup can be kept in your refrigerator in a sealed, airtight container for up to 5 days. You can easily reheat this soup in the microwave or on the stovetop for a quick, tasty meal. I enjoy preparing this soup for my weekly meal prep!
To Freeze: This chicken tortilla soup also freezes exceptionally well. First, let the soup cool completely, then store it in a sealed container in the freezer for up to 3 months. When you’re ready to eat, let the soup thaw entirely in the fridge. Reheat it in a pot on the stove or microwave individual servings.
Additional Healthy Soup Recipes
More Mexican Dishes
I hope you all enjoy this Simple Chicken Tortilla Soup! If you love it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love to see all your delicious recreations!
To Prepare on the Stovetop:
- In a large pot or dutch oven, warm olive oil over medium high heat and sauté the onion for 3 to 4 minutes. Stir in the garlic and sauté for an additional minute.
Add the remaining ingredients, excluding cilantro and lime juice, and bring to a boil. Reduce the heat and allow the soup to simmer for about 30 minutes, until the chicken is tender and cooked through.
Once the chicken is cooked, remove it from the pot and shred using two forks. Stir the shredded chicken back into the pot along with the cilantro and lime juice.
Ladle the soup into bowls and top with your favorite garnishes such as crunchy tortilla strips, avocado, and extra cilantro or green onions.
To Prepare in the Crock Pot:
- In a 6-quart slow cooker, add the chicken and the remaining ingredients (excluding cilantro and lime juice). Cover and set to high for 3 to 4 hours or low for 6 to 8 hours. Remove the chicken and shred using two forks, then return it to the slow cooker along with the cilantro and lime juice.
To Prepare in the Instant Pot:
- Pour olive oil in the bowl of your Instant Pot and enable the sauté function. When the oil starts to simmer, sauté the onion for 3 to 4 minutes, then add the garlic, continuing to sauté for another minute.
Add the remaining ingredients (excluding lime juice) and set the Instant Pot to the soup setting for 7 minutes. Once the cooking concludes, let the Instant Pot rest for about 12 minutes, then release the steam by moving the valve to the venting position.
Take out the chicken and shred using two forks, then return it to the pot and mix in the cilantro and lime juice.
Serving: 11/2 cups | Calories: 285kcal | Carbohydrates: 26.7g | Protein: 32.4g | Fat: 5.1g | Saturated Fat: 1g | Cholesterol: 72.3mg | Sodium: 1388.8mg | Fiber: 5.4g | Sugar: 5.6g
Nutrition information is automatically calculated, so should only be used as an approximation.