chicken tortilla soup

Chicken Tortilla Soup Crock Pot

A rich, flavorful soup that simmers effortlessly in the slow cooker. This hearty recipe is ideal for autumn and perfectly suited for feeding a large gathering. Its enticing aroma and creamy finish make it a seasonal favorite.

Time
Prep: 30 minutes
Cook: 4 hours
Total: 4 hours 30 minutes

Recipe Info
Cuisine: Mexican-Inspired
Category: Soup

Ingredients

• 1 1/2 cups frozen corn (optional; do not substitute with canned)
• 2 tablespoons to 3 tablespoons flour or cornstarch (optional, for thickening)
• 1 1/2 cups half-and-half or heavy cream (optional, for creaminess)
• 2 teaspoons salt, divided
• 1 can (14 ounces) red enchilada sauce
• 1 yellow onion, diced
• 1 can (14.5 ounces) pinto beans, drained (optional)
• 1 tablespoon taco seasoning
• 1 teaspoon oregano
• 1 yellow bell pepper, diced
• 2 teaspoons ground cumin
• 1 red bell pepper, diced
• 1 teaspoon chili powder
• 2 cans (14.5 ounces each) chicken broth
• 2 cloves garlic, minced
• 3 tablespoons butter
• 2 pounds boneless, skinless chicken breasts (approximately 2–3 pieces)
• 1/2 cup fresh cilantro, chopped (for garnish)

Instructions

In a medium sauté pan set over medium heat, melt the butter. Add the diced onion, red and yellow bell peppers, and minced garlic. Sprinkle with 1 teaspoon of salt and cook until the vegetables are softened. Transfer the mixture to the slow cooker.

Lay the chicken breasts over the sautéed vegetables in the slow cooker. Pour in the chicken broth and enchilada sauce, then stir in cumin, chili powder, oregano, taco seasoning, and the remaining teaspoon of salt.

Cover and cook on high for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F.

Carefully remove the chicken from the pot and shred or chop it into bite-sized pieces. Return the chicken to the soup. If desired, stir in the drained pinto beans and frozen corn at this stage.

To achieve a creamier consistency, incorporate 1 to 2 cups of half-and-half or heavy cream. For added thickness, whisk 2 to 3 tablespoons of flour or cornstarch into the cream before adding it to the soup. Continue cooking on high for an additional hour.

Ladle the soup into bowls and serve with garnishes such as chopped fresh cilantro, sour cream, or crispy tortilla strips.

Creamy Chicken Tortilla Soup

A comforting, hearty soup featuring tender chicken, a blend of spices, and a velvety base made rich with cheddar and cream cheese. Perfectly suited for stovetop or slow cooker preparation, this dish is ideal for cozy nights or casual gatherings.

Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Recipe Info
Cuisine: Mexican-Inspired
Category: Soup

Ingredients

• 1 (10 oz.) can Rotel tomatoes with green chilies, undrained
• 1 small yellow onion, diced
• 1 tablespoon tomato paste
• 1 pinch cayenne pepper
• 1 oz. packet taco seasoning (approximately 3 tablespoons)
• 2 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons butter
• 5 cups chicken broth
• 1 jalapeño pepper, diced
• 1 (15 oz.) can black beans, drained and rinsed
• 3 cloves garlic, minced
• 1–2 teaspoons hot sauce
• 1 teaspoon ground cumin
• 1 (15 oz.) can corn, drained (or substitute with fresh/frozen corn)
• 1/3 cup cream cheese, softened

For Garnish (Optional):

• Corn or flour tortillas, cut into strips and fried
• Diced avocado
• Sour cream
• Sliced jalapeños
• Shredded cheese
• Fresh cilantro

Instructions

Melt the butter in a large pot over medium heat. Add the diced onion and jalapeño and sauté for 4 minutes. Incorporate the garlic and continue cooking for another minute.

Stir in the tomato paste, followed by the corn, Rotel, black beans, chicken broth, chicken breasts (or pre-cooked chicken), cayenne pepper, cumin, hot sauce, and taco seasoning. Start with 2 tablespoons of taco seasoning and adjust to taste later.

Bring the soup to a gentle simmer, partially covered. Avoid boiling vigorously to prevent the chicken from becoming tough. Cook until the chicken is fully cooked through, about 20–25 minutes depending on thickness.

Once cooked, remove the chicken and shred using two forks. Return the shredded meat to the soup.

Lower the heat to a gentle simmer. Gradually stir in the cheddar cheese and cream cheese, ensuring both are at room temperature. Stir continuously until fully melted and the soup reaches a smooth, creamy consistency.

Taste and adjust seasonings as needed. Serve with your choice of garnishes.

Instant Pot Chicken Tortilla Soup

A flavorful and budget-friendly soup that comes together quickly in the pressure cooker. Packed with classic Tex-Mex ingredients, it delivers satisfying warmth and hearty comfort—all ready in just over half an hour.

Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: Mexican
Category: Soup

Ingredients

• 1 cup frozen or canned corn
• 3 boneless chicken breasts (can be used frozen)
• 2 teaspoons chili powder
• 1 (14.5 oz) can crushed tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 teaspoon garlic salt
• 2 teaspoons ground cumin
• 1 (10 oz) can diced tomatoes with green chilies
• 4 cups chicken broth
• ½ onion, chopped
• 1 avocado, sliced (optional, for garnish)
• 1 cup shredded cheddar cheese (optional, for garnish)
• Fresh cilantro (optional, for garnish)
• Tortilla strips or crushed chips (optional, for garnish)

Instructions

Add the chicken breasts, black beans, diced tomatoes with green chilies, crushed tomatoes, chopped onion, corn, chicken broth, chili powder, cumin, and garlic salt to the Instant Pot. Do not include any toppings at this stage.

Secure the lid, set the valve to sealing, and cook on high pressure for 30 minutes.

Once the cooking cycle completes, perform a quick release to depressurize the Instant Pot.

Carefully remove the chicken breasts, shred them using two forks, and return the shredded meat to the soup. Stir to combine.

Ladle the hot soup into bowls and serve with your desired toppings such as crushed tortilla chips, shredded cheddar cheese, avocado slices, and fresh cilantro.

Easy Chicken Tortilla Soup

A simple yet deeply flavorful soup featuring tender chicken, fire-roasted tomatoes, black beans, and corn, all simmered in a vibrant, spiced tomato broth. Quick to prepare and perfect for weeknight meals.

Time
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Recipe Info
Cuisine: Mexican-Inspired
Category: Soup

Ingredients

• 1 (12 oz) can corn, drained
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 (4 oz) can diced green chilies
• 2 (13.5 oz) cans fire-roasted diced tomatoes, with juices
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 pound boneless, skinless chicken thighs (uncooked)
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1/2 medium onion, chopped
• 1 (14 oz) can black beans, drained and rinsed
• 1 teaspoon smoked paprika
• Lime juice, optional (to taste)

Optional Toppings (to taste):

• Tortilla strips or chips
• Shredded cheese
• Sour cream
• Avocado slices
• Fresh cilantro

Instructions

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until lightly browned, about 5–7 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Incorporate the fire-roasted tomatoes, green chilies, chicken broth, corn, black beans, and raw chicken thighs into the pot. Stir in the cumin, smoked paprika, and chili powder. Increase heat to high and bring the soup to a boil.

Once boiling, reduce the heat and simmer gently with the lid slightly ajar for 20–25 minutes, or until the chicken is fully cooked and tender.

Remove the chicken from the pot and shred it using two forks. Optionally, use an immersion blender to partially purée the soup for a thicker texture, then return the shredded chicken to the pot.

Season the soup with salt and pepper to taste. Finish with a squeeze of lime juice, if desired.

Ladle into bowls and garnish with your preferred toppings such as tortilla strips, cheese, sour cream, avocado, or fresh cilantro.

Healthy Chicken Tortilla Soup Recipe

A nourishing and comforting soup ideal for chilly days, this lighter take on chicken tortilla soup features wholesome ingredients simmered to perfection. With a bold tomato-enchilada base and lean protein, it satisfies without compromising on flavor.

Time
Prep: 5 minutes
Cook: 8 hours (slow cooker)
Total: 8 hours 5 minutes

Recipe Info
Cuisine: Mexican-Inspired
Category: Soup

Ingredients

• 1 ½ teaspoons salt
• 1 (10 oz) can enchilada sauce
• 1/4 teaspoon chili powder
• 1 (15 oz) can corn, drained
• 1 (14.25 oz) can chicken broth
• 2 teaspoons minced garlic
• 1/2 teaspoon onion powder
• 1 pound chicken
• 1 can black beans, drained and rinsed
• 1 can diced green chilies
• 2 cups water
• 3/4 teaspoon ground black pepper
• 1 1/2 (15 oz) cans diced tomatoes, drained
• Cheese, for topping (optional)
• 7 corn tortillas
• Oil, for frying

Instructions

Place the chicken, enchilada sauce, chicken broth, water, diced tomatoes, black beans, green chilies, minced garlic, onion powder, chili powder, salt, and pepper into the slow cooker. Stir to combine.

Cover and cook on low for 8 hours, or on high for 3–4 hours, until the chicken is fully cooked and tender.

Remove the chicken from the soup, shred it with two forks, and return it to the pot. Stir well.

Add shredded cheese just before serving, if desired. Top each bowl with corn tortilla strips and avocado, or other preferred garnishes.

To prepare tortilla strips:
Using a pizza cutter, slice the corn tortillas into thin strips.
For frying: Heat oil in a skillet over medium-high heat and flash fry the strips until crisp and lightly golden.
For baking: Arrange strips on a baking sheet and bake at 425°F for 8–10 minutes, flipping halfway through.

Stovetop Variation:
Combine all ingredients in a large pot and simmer over medium heat for 30–40 minutes, or until the chicken is tender enough to shred. Proceed as above with garnishing.