This chicken tortilla soup recipe is bursting with flavor! Simmer chicken, corn, tomatoes, and beans on the stovetop or toss it all in the slow cooker for an easy, hearty weeknight dinner.
I first made tortilla soup for my family during a season that I affectionately call the “you are going to learn to like beans if it’s the last thing I do” phase.
Mentioning “new soup” with “beans” in the same sentence raised eyebrows and red flags. The troops were on to me. My plan of attack had to be spot on!
This easy tortilla soup recipe is a combination of several recipe attempts. Lots of vegetables came from one, lots of beans from another, and lots of spice from another. We finally added chicken and called this tortilla soup recipe a winner!
THE VERY BEST TORTILLA SOUP
This tortilla soup is fantastic all by itself, can easily be tailored to what you have on hand, and can turn into a meal worthy to serve to company with just a few extras.
- Easy to make. A bit of chopping, a bit of stirring, and everything cooks in one pot.
- Good for you. Uses simple real food ingredients.
- Good source of protein. Chicken and beans give you plenty of protein to keep you satisfied.
- Adaptable. You can easily tailor this soup to the ingredients you have on hand, from switching the type of beans to trying a different type of salsa.
- Allergy friendly. As is, the tortilla soup is already gluten free, and you can skip the butter to make it dairy free.
- Great for toppings! Sometimes the best part of a meal is adding your favorite toppings, and you have plenty of options for chicken and tortilla soup!
INGREDIENTS FOR TORTILLA SOUP WITH CHICKEN
This tortilla soup with chicken is made with simple real food ingredients. Here’s what you need:
Dry beans are much cheaper than canned beans so I keep my pantry stocked. I’ve mastered making them on the stovetop, in the slow cooker, and in the Instant Pot! Feel free to use homemade or canned beans for this recipe.
INSTRUCTIONS FOR CHICKEN AND TORTILLA SOUP
Making chicken and tortilla soup is simple:
Step 1. Sauté garlic, onion, carrots, and celery with olive oil and butter until the onions become translucent. If using raw chicken, add it to the pot with the veggies.
Step 2. Add remaining ingredients, bring to a boil, and simmer for at least 30 minutes. If using cooked chicken, add it at this time. A longer simmer will create a more flavorful soup. Taste and add salt and pepper if desired.
To make slow cooker tortilla soup: Simply combine all the ingredients and cook on low for 8 hours.
Store leftover tortilla soup with chicken in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months (you can buy the containers locally at Walmart or have them shipped via Amazon).
EASY CHICKEN TORTILLA SOUP RECIPE SIDES
This delicious chicken tortilla soup recipe can be served with a variety of sides or Mexican toppings. I like to serve this with:
These are also delicious alongside your bowl of soup:
FAQS FOR CHICKEN TORTILLA SOUP RECIPES
Can you make chicken tortilla soup recipes in a slow cooker?
Yes! This tortilla soup adapts well to a slow cooker (this is the one I have). Simply combine all the ingredients, turn the heat to medium-low, and let it cook all day.
Does tortilla soup have tortillas in it?
Not this tortilla soup recipe! Growing up, tortilla soup was always served with tortilla chips on the side, although I’ve had it with the chips stirred into the soup recipe (but I didn’t like the texture).
How do you thicken tortilla soup or make it creamy?
To thicken this tortilla soup, you can add sour cream, heavy cream, or milk at the end of the cooking time. I have not personally done this, because I like the soup as is, but it is an option if you prefer a creamier soup.
How can you make vegetarian tortilla soup?
Simply follow the tortilla soup recipe as is and omit the chicken for a vegetarian version of tortilla soup.
MORE TASTY SOUP RECIPES
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Homemade Tortilla Soup Recipe
This chicken tortilla soup recipe is bursting with flavor! Simmer chicken, corn, tomatoes, and beans on the stovetop or toss it all in the slow cooker for an easy, hearty weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 5–6 quarts 1x
- Category: Soup & Salad
- Method: Stovetop
- Cuisine: American
- 1 lb diced chicken breast or 2 cups cooked shredded chicken
- 6 garlic cloves, finely chopped
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2–3 celery stalks, finely chopped
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 15oz can of black beans, drained and rinsed (or 1 ½ – 2 cups cooked dry beans)
- 1 15oz can garbanzo beans, drained and rinsed (or 1 ½ – 2 cups cooked dry beans)
- 1 15oz can corn (or 1 ½ – 2 cups fresh kernels or frozen)
- 2 15oz cans diced tomatoes, with liquid (any variety)
- 1 cup chili verde salsa (we like La Victoria or my homemade recipe)
- 2 quarts bone broth (homemade if possible)
- 2 Tbsp taco seasoning *
- 1 tsp cumin *
- ½ tsp chili *
- optional toppings: tortilla chips, shredded cheese, sour cream, fresh cilantro
Instructions
- Sauté garlic, onion, carrots, and celery with olive oil and butter until the onions become translucent. If using raw chicken, add it to the pot with the veggies.
- Add remaining ingredients, bring to a boil, and simmer for at least 30 minutes. If using cooked chicken, add it at this time. A longer simmer will create a more flavorful soup.
Notes
* seasoning measurements are minimums; add more if desired.
- This tortilla soup adapts well to a slow cooker. Simply combine all the ingredients and turn the heat to medium-low and let it cook all day.
- Make it company-worthy by serving crushed tortilla chips, shredded cheese, sour cream, guacamole, and freshly chopped cilantro on the side. Allow guests to top their own soup. If time permits, freshly baked bread is always nice (jalapeno focaccia perhaps?).
- Store leftover tortilla soup with chicken in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months (you can buy the containers locally at Walmart or have them shipped via Amazon).
