If you’re in the mood for something warm, hearty, and bursting with flavor, then this easy Chicken Tortilla Soup recipe is for you! Ideal for any night of the week, it’s a quick and satisfying meal that’s especially comforting during the colder months or when you just need a touch of homestyle cooking!
Table of Contents
There is nothing quite as satisfying as a bowl of this chicken tortilla soup topped with fresh cilantro, some sliced avocado, and crunchy, salty tortilla chips. And this chicken tortilla soup recipe is the very best, if you don’t mind my saying so.
There is a creamy, melt-in-your-mouth quality from the cheeses and cream cheese in the soup – making every bite so satisfying! And you can add whatever toppings you like best with a squeeze of lime over the top for even more flavor.
But what really sets this soup apart is that I add sliced corn tortillas to the soup to help thicken it slightly. Most chicken tortilla soup recipes only use tortilla chips sprinkled on before serving rather than in the actual soup itself, but that’s just not enough for me. In my version, the corn tortillas soften and break down into the broth, adding wonderful toasty corn tortilla flavor to every spoonful.
For more delicious chicken soup recipes, check out my Creamy Chicken Tortellini Soup, Chicken Avocado Lime Soup, Chicken Noodle Soup with Egg Noodles and Dumplings, and Lemon Chicken Orzo Soup!
Why We Love This Recipe
- You can easily adjust the heat level with more or less chili powder or chipotle chili, or add different vegetables according to what’s in season or what you have on hand.
- The rich, brothy chicken base paired with tender chicken, hearty black beans, and crunchy tortilla strips or tortilla chips on top create a delightful texture contrast.
- It’s a wholesome meal that includes proteins, vegetables, and dairy, all simmered into a delicious soup form that can be enjoyed by everyone from kids to adults.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Boneless, Skinless Chicken Breasts – The protein component of the soup, chicken provides a hearty base. You can also use cooked, shredded chicken or leftover rotisserie chicken for quicker preparation, or substitute the raw chicken with turkey or tofu for a different protein option.
- Salt and Black Pepper – Essential for enhancing all the flavors in the soup.
- Olive Oil – Used for sautéing the vegetables, adding a slight richness.
- Yellow Onion and Red Bell Pepper – These vegetables add a sweet, sharp depth to the soup’s base. Yellow or green bell pepper can be used instead of red.
- Jalapeno Pepper – For a lot of flavor and just a little heat.
- Garlic – Adds a pungent kick that’s fundamental to the layered flavors of the soup. Garlic powder can be used in a pinch.
- Diced Green Chilies – Introduce a mild, tangy spice that’s distinctive in many Southwestern dishes.
- Spices (Chili Powder, Ground Cumin, Smoked Paprika, Chipotle Chili Powder, Dried Oregano) – Each spice contributes to the complex, smoky flavor profile that makes this soup so irresistible.
- Chicken Broth – Forms the liquid base of the soup, bringing all the ingredients together. Vegetable broth can be used as a vegetarian soup base.
- Fire-Roasted Diced Tomatoes and Red Enchilada Sauce – These add a slight acidity and richness, enhancing the soup’s body.
- Black Beans and Frozen Sweet Corn – Provide texture and fiber, making the soup more filling and nutritious.
- Corn Tortillas – When added to the soup, they thicken it slightly and add a subtle corn flavor that complements the other ingredients beautifully.
- Cream Cheese, Pepper Jack Cheese, and Cheddar Cheese – Cheese contributes creaminess and a velvety texture, along with a nice flavor that goes well with the spicy elements.
How to Make Easy Chicken Tortilla Soup Recipe
- Sear chicken. Start by heating a little olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown for a few minutes on one side, flip, and brown for a couple of minutes on the other side. Transfer to a plate.
- Saute vegetables. Top up the oil if needed and add the onion, cooking until the onion begins to soften, about 4-5 minutes. Add the bell pepper, jalapeno pepper, garlic, and diced green chilies and cook for another 30 seconds.
- Add chicken, tomatoes, broth, and sauce. Return the seared chicken to the dutch oven, and pour in the chicken broth, fire-roasted diced tomatoes, and red enchilada sauce. Stir everything together and bring to a gentle boil.
- Add spices. Once boiling, add the array of spices—chili powder, ground cumin, salt, smoked paprika, chipotle chili powder, dried oregano, and a dash of cayenne pepper. Stir these together well to coat the vegetables, allowing the heat to release the spices’ flavors, creating a fragrant base.
- Add remaining non-dairy ingredients. Reduce the heat to a simmer and add the black beans, corn, and thin strips of sliced tortillas. The tortillas will gradually absorb the broth and thicken the soup as they soften. Allow the soup to simmer for about 20-25 minutes, until the tortillas have softened and the chicken has cooked through.
- Shred chicken and stir in the cheeses. Remove the chicken from the pot, shred it using two forks, and then return it to the pot. Add the cream cheese and let it melt for 2 minutes. Sprinkle the pepper jack and cheddar cheeses into the soup, stirring well until all the cheese is melted.
- Serve. Ladle the soup into bowls and offer a variety of toppings like sour cream, grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapeños, lime wedges, extra tortilla strips, chopped fresh cilantro, and sliced avocado. These toppings not only add color and texture but also allow each person to customize their bowl to their taste preferences.
Recipe FAQ’s
Yes, you can make crock pot chicken tortilla soup by simply adding all the ingredients except for the cheeses to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Add the cheeses in the last 30 minutes of cooking.
To increase the heat, add extra chipotle chili powder, a diced jalapeño, or even some hot sauce while cooking. This will enhance the spiciness without altering the fundamental flavors of the soup.
Yes, for a creamier texture, you can increase the amount of cream cheese or add a dollop of sour cream towards the end of cooking.
Once cooled, transfer the soup into an airtight container. Properly stored, it will last in the refrigerator for up to 3-4 days. When you’re ready to eat, you can reheat the soup on the stove over medium heat until it’s hot throughout.
After your soup has completely cooled, you can place it in a large Ziploc bag or other storage container and freeze until you’re ready to enjoy it. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Tips for Success
- Use fresh vegetables, high-quality chicken broth, and properly stored spices, as the quality of ingredients can make a significant difference in the flavor of your chicken tortilla soup. Opting for fire-roasted tomatoes instead of regular diced tomatoes can add a deeper, smokier flavor that enhances the overall taste.
- Take the time to properly sauté the onions, peppers, and garlic until they’re just starting to brown. This caramelization adds richness and depth to the base of the soup. Similarly, allow the spices to cook briefly with the sautéed vegetables to unlock their full aroma and flavor before adding the liquids.
- Allow the soup to simmer gently rather than boiling rapidly once all the ingredients are added. This slower cooking process helps the flavors meld beautifully and tenderizes the chicken, making it easy to shred. It also ensures that the tortilla strips integrate into the broth, thickening the soup slightly and adding texture.
- If the soup is too thick after adding the tortilla strips and cheeses, adjust the consistency by adding a bit more broth. If it’s too thin, allow it to simmer a bit longer uncovered to reduce and thicken.
- Don’t be afraid to tweak the recipe to your taste preferences. Adjust the level of spice, the amount of lime juice, or the variety of cheeses based on what you and your family enjoy. Chicken tortilla soup is very forgiving and can be modified in many ways to suit different dietary needs and flavor profiles.
What To Serve with Creamy Chicken Tortilla Soup
This is one of those soups that can be hard to find a side dish for, but you can find yourself enjoying it with cornbread like you would with a hearty chili soup. It also goes great with a buttery biscuit or rice.
You could serve it along with a side of fire-roasted corn for an authentically Mexican meal.
Of course, you don’t have to pair it with anything at all and can simply enjoy it like it because it is a pretty complete and filling meal already!
Substitutions and Variations
- Swap out black beans for pinto beans or kidney beans if you prefer or have those on hand.
- Fresh corn can be used instead of frozen when it’s in season for a sweeter, more robust flavor.
- Adjust the type and amount of chili powders depending on your heat preference. Add more smoked paprika for a deeper smoke flavor, or throw in some jalapeno peppers or a dash of cayenne pepper for an extra kick.
- Experiment with different types of cheese for topping; Monterey Jack cheese, Cotija, or even a splash of queso fresco can offer new flavors and textures.
More delicious soup recipes to try soon
- Slow Cooker Tuscan White Bean Soup
- Leftover Turkey Wild Rice Soup
- Creamy Irish Leek and Potato Soup
- Easy Minestrone Soup
- Split Pea Soup
- Cheeseburger Soup With Bacon
- Cheesy Taco Soup
- Zuppa Toscana Soup
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Chicken Tortilla Soup Recipe
Ingredients
Soup
- 2-3 boneless, skinless chicken breasts, about 1 pound (or about 3-4 cups cooked, shredded chicken)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 large yellow onion, chopped
- 1 red bell pepper chopped
- 1 jalapeno pepper stems and seeds removed, finely diced
- 4 cloves garlic minced
- 1 (4-ounce) can diced green chilies
- 1 ½ teaspoons chili powder
- 1 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle chili powder
- ½ teaspoon dried oregano
- 8 cups chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans
- 1 cup frozen corn
- 12 corn tortillas sliced into 1/2-inch strips
- 4 ounces cream cheese
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
To Serve
- Sour cream, grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapenos, lime wedges, tortilla strips or crushed tortilla chips, chopped fresh cilantro, sliced avocado
Instructions
- Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add the chicken to the Dutch oven and brown for 5 minutes on each side until browned, but not necessarily cooked through. Transfer to a plate and set aside.2-3 boneless, skinless chicken breasts,, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons olive oil
- To the same pot, drizzle the remaining 1 tablespoon of oil and add the onion. Cook for 5 minutes, stirring occasionally, until the onion begins to soften.1 large yellow onion,
- Add the bell pepper, jalapeno pepper, garlic, and diced green chilies. Cook for another 30 to 60 seconds while stirring.1 red bell pepper, 4 cloves garlic, 1 (4-ounce) can diced green chilies, 1 jalapeno pepper
- Next, add the chili powder, ground cumin, salt, smoked paprika, chipotle chili powder, dried oregano, and a dash of cayenne pepper. Stir for 30 to 60 seconds to toast the spices.1 ½ teaspoons chili powder, 1 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chipotle chili powder, ½ teaspoon dried oregano
- Return the seared chicken to the pot along with the chicken broth, diced tomatoes, and red enchilada sauce. Bring to a boil.8 cups chicken broth, 1 (14-ounce) can fire-roasted diced tomatoes, 1 (10-ounce) can red enchilada sauce
- Add the beans, corn, and tortilla strips, stirring so the tortillas don’t stick together. Reduce the heat to medium-low and simmer for 20-25 minutes, until the tortillas have softened and thickened the soup slightly.1 (15-ounce) can black beans, 1 cup frozen corn, 12 corn tortillas
- Remove the chicken from the pot and shred. Return the shredded chicken to the pot.
- Add the cream cheese and let it melt for 2 minutes. Sprinkle the pepper jack and cheddar cheeses into the soup, then stir well until all the cheese is melted.4 ounces cream cheese, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese
- Remove the soup from the heat and serve with sour cream, additional grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapenos, lime wedges, tortilla strips or crushed tortilla chips, chopped fresh cilantro, and sliced avocado.Sour cream, grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapenos, lime wedges, tortilla strips or crushed tortilla chips, chopped fresh cilantro, sliced avocado
Notes
Storage
- Store: Once cooled, transfer the soup into an airtight container. Properly stored, it will last in the refrigerator for up to 3-4 days. When you’re ready to eat, you can reheat the soup on the stove over medium heat until it’s hot throughout.
- Freeze: After your soup has completely cooled, you can place it in a large Ziploc bag or other storage container and freeze until you’re ready to enjoy it. It will keep for up to 3 months. Make sure that the tortilla strips have been removed from the soup first because they can get mushy. Thaw in the refrigerator overnight and reheat on the stove or in the microwave, adding in new tortilla strips.
