Chicken Tortilla Soup made on the stove top, in the slow cooker or in the instant pot is savory, delicious, oh so filling, and the perfect easy dinner idea!
This Chicken Tortilla Soup Recipe is very near and dear to my heart. Tortilla soup was my gateway food into culinary flavors other than ‘American’ – I know, hard to believe, but I didn’t grow up eating a big variety of flavors. One year though, for a family reunion, my mother made a Tortilla Soup and I was forevermore in love.
Chicken Tortilla Soup
Chicken Tortilla Soup
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Chicken Tortilla Soup Ingredients
- Chicken stock or broth – Buy it or make your own chicken stock
- Chicken – My preference is chicken breast.
- Vegetables – Diced tomatoes, jalapeno, green chilies, kernel corn
- Spices – Ground red pepper, cumin, chili powder, garlic
- Beans – Black beans, dark red kidney beans
- Fresh cilantro
- Corn tortillas
- Optional – shredded cheese, sour cream, tortilla chips
How do you make chicken tortilla soup? (Step-by-step)
⭐ First, add everything EXCEPT the corn and beans to the cooking vessel. Stir ingredients and cook until .
⭐ Next, remove chicken and shred.
⭐ Then, while chicken is removed. blend soup. Stir in corn, beans, and shredded chicken. Continue to cook until heated through.
⭐ Finally, serve with your choice of garnishes and enjoy!
Preparation
Can you make chicken tortilla soup ahead of time?
You can prepare the soup up to a few days in advance and keep it in the refrigerator or up to several months in advance if stored in the freezer.
Can you use flour tortillas?
We do not suggest using flour tortillas in this recipe. The corn tortillas actually dissolve and both flavor and thicken the soup. Flour tortillas would not give the same result.
Can you make it on the stove top?
You can make this soup on the stove top. Scroll down to the printable recipe card for detailed directions.
Can you make chicken tortilla soup in a slow cooker?
You can make this soup in a crock pot. Scroll down to the printable recipe card for detailed directions.
Can you make chicken tortilla soup in the instant pot?
You can make this soup in an instant pot. Scroll down to the printable recipe card for detailed directions.
Leftovers and storage
How long does chicken tortilla soup last?
The leftovers will last in the refrigerator for about three days or in the freezer for several months. Store leftovers in a sealed container. If the dish has been out at room temperature in excess of 2 hours, leftovers should be discarded.
Can tortilla soup be frozen?
The soup can be frozen. Allow it to cool (at room temperature or in the refrigerator) before putting it in your freezer so as not to bring the freezer down to a temperature below freezing. Store soup in a sealed freezer safe container. Defrost while cooking or overnight in the refrigerator.
How do you reheat chicken tortilla soup?
The leftovers can be reheated in the microwave (90 seconds – 3 minutes on high power per individual portion) or on the stove top (heat on medium/low until simmering).
Nutrition
Is chicken tortilla soup gluten free?
Assuming one uses gluten free corn tortillas, this recipe as written is gluten-free. It is important to always check the ingredient list on your individual packages.
Is chicken tortilla soup healthy?
Objectively speaking, this recipe is low in fat and high in fiber, minerals, and vitamins.
More Mexican inspired dishes
- Easy Mexican pizza
- Tostadas with chicken
- Baked flour taquitos
- Mexican lasagna recipe
- See all our easy Mexican recipes!
More slow cooker recipes
- Slow cooker crack chicken
- Italian beef in the crock pot
- Easy slow cooker pulled pork
- Easy Mississippi pot roast
- See all our slow cooker recipes!
More instant pot recipes
- Instant pot broccoli cheese soup
- Honey garlic chicken in the instant pot
- Instant pot corned beef recipe
- Meatball soup recipe in the instant pot
- See all our easy instant pot recipes!
Tools we love
- 7 Quart Crock Pot Slow Cooker
- Cuisinart 2-Speed Immersion Stick Blender
- Cuisinart Stainless Steel Cookware
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How to Make Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
- 64 ounces 8 cups chicken stock (click here to learn how to make your own chicken stock)
- 3 cans diced tomatoes 14.5 ounces each (not drained)
- 1 tablespoon diced jalapeno
- 1 can chopped green chiles 4.5 ounce (not drained)
- 1/2 teaspoon ground red pepper
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 cup loosely packed fresh cilantro
- 2 tablespoons minced garlic
- 12 corn tortillas hand ripped
- 2 cans whole kernel corn 15 ounces each, drained
- 2 cans black beans 15 ounces each, drained and rinsed
- 2 cans dark red kidney beans 15 ounces each, drained and rinsed
- 2 large chicken breasts
- garnishes: shredded cheese, sour cream, tortilla chips
Instructions
- Add everything EXCEPT the corn and beans to the cooking vessel, stir to combine.
- STOVE TOP: Simmer 15 - 20 minutes until tortillas are falling apart and chicken shreds easily.
- INSTANT POT: Set to sealing and cook on manual (high pressure) 5 minutes. Natural pressure release for 10 minutes.
- SLOW COOKER: Cook on low for 8 - 10 hours or high for 4 - 6 hours.
- Remove chicken and shred. While chicken is set aside, use an immersion blender to puree soup.
- Stir in the corn, beans and chicken. Cover for 5 - 10 minutes and allow residual heat to permeate new ingredients. (On stove top use low heat, on instant pot use warm function, and on slow cooker use low heat)
- Serve with your choice of garnishes.
Notes
Nutrition
Chicken Tortilla Soup
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Nov 3, 2015
Gaby Godoy says
your recipe looks so yum!! I'm definitely gonna give it a try =)
The Hoskovec's says
YUM is all I have to say about your blog! I have so many of them bookmarked and I found you off of pinterest! I am a new follower!
Milena DeDobbelaere says
I made this soup last Wednesday in the crockpot and it has definitely become one of our favorites!
Thank you for posting it!
Anonymous says
This looks terrific, but I wonder…is it spicy hot? My family can't handle the heat.
MommyNamedApril says
it's very mild 🙂
April Woods says
no, it’s mild 🙂
Krista Hasling says
What a great recipe! I cut it in half for my 5 qt crockpot and it was a lot of soup. The flavors are delicious and the spice was just right for me. Even the picky boyfriend went back for seconds though! Thanks for sharing, I got this off Pinterest and it is a winner I will make again!
Happymom says
Just want to confirm that you add the ripped tortillas and cook them and blend them up too?
MommyNamedApril says
yes, as can be seen in the first picture. 🙂
Happymom says
Thank You! It was delicious!!!
Addye says
Made this vegetarian and it was delicious! Even my picky eater husband had seconds. Thanks for posting!
patio garden furniture says
Looks like a very yummy soup! I love spicy hot! Thanks for sharing this great recipe!
nicotineresources says
I am totally making those!
Martha Ann Bailey says
Thanks so much for this recipe. I made this soup and it was so delicious. Have an awesome day!
April says
so glad you loved it!
Judy R says
This is the first recipe for tortilla soup that does not have flour in it for thickener.
Being gluten free makes it hard to find recipes that I can make and eat.
Thanks,
Judy
April says
You’re welcome! I hope you enjoy <3
Terri says
Excellent, excellent recipe and yes, it deserves two! Doesn’t really need any condiments. I added a bit of sugar to cut the acidity and used a Rotel to add more zip. Will definitely make again.