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:
- Veggies. Finely chopped onions + garlic + carrots + celery.
- Chicken. Start with diced boneless chicken breast or boneless chicken thighs and cook it right away with the veggies. You can also add cooked shredded chicken before simmering.
- Olive oil and butter. To sauté the veggies and chicken.
- Beans. I use cooked black beans and garbanzo beans.
- Corn. Kind of like adding corn to salsa, I like adding corn to tortilla soup.
- Diced tomatoes. Try my Homemade Diced Canned Tomatoes or grab a couple of cans from your pantry stockpile.
- Salsa verde. Try this yummy Salsa Verde Recipe. You can also substitute red salsa or canned diced green chiles instead.
- Chicken broth. I always have Homemade Chicken Stock in the freezer. Bone broth from the store works too.
- Seasonings: Taco Seasoning + cumin + chili powder.
- Optional toppings: Tortilla Chips, shredded cheese, sour cream, fresh cilantro
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:
- Plain or crushed tortilla chips (or you can add crispy tortilla strips).
- Shredded cheese (cheddar and Monterey jack are good!).
- Sour cream
- Homemade Guacamole
- Fresh cilantro
- Diced avocado
- Lime juice
- Pickled Jalapeños
- Lime Crema
These are also delicious alongside your bowl of soup:
- Freshly baked Artisan Bread
- Jalapeño Cheddar Biscuits
- Cast Iron Skillet Cornbread
- Crispy Baked Potato Wedges
- Homemade Corn Tortillas
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
- Tomato Basil Soup
- Instant Pot White Bean and Sausage Soup
- Northern Beans and Ham Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Curried Butternut Squash Soup
- Cheeseburger Soup
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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
Ingredients
- 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).
Nutrition
- Calories: 320
Tiffany, I just wanted to let you know that I am on Weight Watchers and I am always looking for ways to adapt recipes to fit my needs. This was SUPER easy to adapt by simply omiting the oil and butter used for sauteing the veggies and adding everything to a slow cooker! For WW that made it a 1 point soup with the bone broth. With regular broth it would be 0 points. (That’s a good thing in WW!) SUPER easy and nutritious. PLUS I was able to toss in some fresh tomato that needed to be used and some cabbage that needed to be used up.
I made this tonight, and it was another big winner in our home! So delicious! I used homemade chicken broth. Our family is loving all your recipes that I have tried so far.
This is one of our favorite soups too Crystal. I’m glad your family enjoyed it!!
Tiffany–This recipe looks delicious, but as I was reading through I didn’t see tortillas in it. So, tortilla soup is not made with tortillas? Who knew? I was looking forward to trying to make your recipe for tortillas…to go into the soup! I’ll look for another reason to make them.
I get so much helpful information (and great recipes) from your site. Thanks so much for your time and efforts!
Sincerely–
Wendy
Thanks so much for the compliment Wendy! Growing up, tortilla soup was made with tortilla chips served on the side, which I believe is in the recipe, right? I’ve had it with actual tortillas IN the soup, but I didn’t like how they would get soggy. Then it felt like a dumpling soup. 🙂 Enjoy!
We always crumble tortilla chips into our tortilla soup…So maybe that’s another variation. This looks so tasty!! 🙂
Tiffany,
I made this last night and it was so tasty. I had it for lunch today, of course and it was soooo good! I didn’t have celery so I added diced zucchini towards the end of cooking and it worked perfectly! Oh and I used Hatch Valley Salsa from Trader Joes (recommended by Jessica at Good Cheap Eats) and loved it! I’ve never bought (used) salsa verde before. I’m sold. Thanks for a winner!
That’s awesome news Debbie – so glad you enjoyed it!!
Quick and easy is always a winner. I have included your recipe in my March Real Food Meal Plan. Thanks for sharing!
Thanks for including it in your meal plan Melissa!!
Hello Tiffany,
Just found your website and was reading about your beans. I’m probably preaching to the choir here, but did you know: if you wait and add salt to white beans at the end instead of the beginning of cooking, they will get tender much more easily. Just thought……
Just had this soup tonight, along with cheese quesadillas – Yum! Love the use of chili verde salsa, what a simple way to get lots of flavor! I adjusted a few of the amounts per personal preference, and blended a few scoops of it to give the base more “body”. If I had been thinking ahead, I probably would have just pureed some of the beans and maybe some of the tomatoes ahead of time. It was delicious topped with some green onions, sour cream, and diced avocado! I love soup recipes because they are so easy to customize and adapt for what you have on hand. Thanks for a great one 🙂
I’m so glad you liked it Z! This is one of my favorite too, and I’ve been known to double the veggies from time to time. 😉 It’s also great for using up the last bit of any salsa… or pico de gallo… or anything remotely Tex-Mex related, lol. Love the idea of the toppings too!!
Can I substitute chicken broth for the bone broth? Will it taste the same?
Hi Kelley! In recipes, the terms bone broth and chicken broth are often used interchangeably, so yes! You can use bone broth and it’ll taste just as delicious. 🙂
Thanks Vanessa!
I am already subscribed to the newsletter and like the crumbs Facebook page!I also have already liked “Plan to Eat” on FB.
Great Elizabeth! Don’t forget to enter this into the Rafflecopter widget to get credit towards the giveaway!
Hi Tiffany, this looks so tasty and healthy, I would love to try it. Thank you so much for sharing your recipe with us and I hope very much to see you over at Seasonal Celebration today! Rebecca @Natural Mothers Network x
Kristy,
I hadn’t considered making my own salsa verde! Looking forward to spring farmers markets already!!
~Tiffany
Jean,
I haven’t tried Progresso’s soup, but I’d say mine is better too. 🙂 But it could be that I’m partial. 😉 Hummus – SO GOOD! An excellent way to eat beans (and pita chips! 😉 ). ~Tiffany
Hi Tiffany! Really enjoying your site! We are newer to the real food journey as well and it’s nice to read from the perspective of someone that is still learning too. :). I’m getting ready to toss all the ingredients for this soup into the crockpot for dinner tonight and had a question. We have all but the chili verde salsa…any suggestions on a substitution?
Kristin,
Thank you for being so kind! Diced green chilies would work well as a substitute, either two of the smaller cans or one larger (7oz I think?). You can omit the verde salsa and/or the chilies, but we found that the version WITH was just that much better. Another option is to add the chilies/salsa later in the day, like 30 minutes before dinner. The soup should still be just as yummy! ~Tiffany
Great job. This looks delicious. Can’t wait to try it. I would love for you to come over to my blog hop and share this and other posts there!
Thank you for the invite! 🙂