Make this Easy Chicken Tortilla Soup in the Crock Pot, on the stovetop, or in the Instant Pot for a simple and flavorful meal that suits your busy life! Customize the healthy soup with all of your favorite toppings and enjoy a homemade Mexican-inspired feast.
How to Make Easy Chicken Tortilla Soup | 1-Minute Video
Crock Pot Chicken Tortilla Soup
Nothing beats the convenience of stirring ingredients together in the slow cooker and walking away for a few hours. Coming home to a simmering pot of Mexican Chicken Tortilla Soup is a great way to end the day! Best of all, this recipe is very flexible. Adjust the seasoning, tweak the ingredients, or omit the chicken altogether (and add extra beans instead). It’s satisfying, it’s hearty, and it’s incredibly easy!
What is Chicken Tortilla Soup?
An authentic Chicken Tortilla Soup is a traditional Mexican soup made with a tomato or chicken base, which often includes ingredients such as corn, beans, and cheese. It gets its name from the crispy tortilla chips or tortilla strips that are either stirred into the soup or used as a garnish on top. There are creamy versions, spicy versions, and cheesy versions, and most include zesty taco seasoning, cumin, jalapeño, and other classic Mexican spices.
Which Chicken to Use for Soup?
You will need a total of about 3-4 cups of cooked, shredded chicken for this recipe. That’s about the amount of meat from one store-bought rotisserie chicken, which is a nice shortcut for quick meal prep.
If you’d prefer to start with raw chicken breasts or chicken thighs, you will need about 1½-2 lbs. of raw meat. Add the raw chicken directly to the slow cooker, or if you’re using the stovetop or Instant Pot method, you’ll need to dice and brown the chicken before making the soup. Those instructions are included below.
How to Make Chicken Tortilla Soup
This Chicken Tortilla Soup recipe works well in the slow cooker, in a pressure cooker (like the Instant Pot) or on the stovetop. Pick the method that’s most convenient for you!
Ingredients for Hearty Chicken Tortilla Soup
- Chicken broth
- Chicken
- Frozen corn
- Diced tomatoes
- Black beans
- Diced green chilies
- Salsa
- Onion
- Garlic powder and cumin
- Taco seasoning
- Tortilla chips
Step 1: Combine Ingredients
Place all of the ingredients (except the tortilla chips) in a slow cooker. Cover and cook on LOW for 3-4 hours or on HIGH for 1½-2 hours. If you’re starting with raw chicken breasts rather than cooked chicken, you’ll need to increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH.
Step 2: Serve
Place a handful of tortilla chips in the bottom of each serving bowl, then ladle the soup over top.
How to serve Chicken Tortilla Soup
Set up a toppings bar and let your family garnish their individual bowls of soup, then offer a couple of easy Mexican-inspired sides to round out the meal.
Toppings for Mexican Chicken Tortilla Soup Recipe
- Grated cheese
- Sliced green onion or minced red onion
- Sour cream
- Diced avocado
- Fresh cilantro
- Tortilla strips or additional crushed tortilla chips
Sides to Serve with the Soup
Storage
Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
To Freeze
Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months.
To Reheat
Thaw frozen soup in the refrigerator overnight. Place the soup in a saucepan or pot and reheat on low, just until warmed through.
Tips for the Best Chicken Tortilla Soup
- Make it Spicy: This particular recipe is pretty mild, since I’m serving my soup to young kids. If you want it spicier, add an extra tablespoon of taco seasoning, use spicy salsa, add diced jalapeño, or season with hot sauce at the end.
- Use the meat from a store-bought rotisserie chicken for quicker prep.
- Add a squeeze of fresh lime juice at the very end for a bright, acidic touch.
- Use crushed tortilla chips or strips of flour tortillas to thicken the soup when you ladle it into the individual bowls.
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Easy Chicken Tortilla Soup
An easy and healthy Chicken Tortilla Soup that can be made in the Instant Pot (pressure cooker), in a slow cooker, or on the stovetop!
Prep Time
10
minutes
Cook Time
35
minutes
Total Time
45
minutes
Servings
12
cups
Calories
121
kcal
Ingredients
-
4
cups
chicken broth
-
3-4
cups
cooked, shredded chicken (the meat from about 1 rotisserie chicken)
(or sub with 1 ½ – 2 lbs. uncooked boneless, skinless chicken breasts or thighs)
-
2
cups
frozen corn
-
1
(15 oz)
can diced tomatoes, undrained
-
1
(15 oz)
can black beans, drained and rinsed
-
1
(4.5 oz)
can diced green chilies
-
1
cup
salsa
-
1
cup
diced onion
-
½
teaspoon
garlic powder
-
1
teaspoon
cumin
-
2
tablespoons
taco seasoning
-
Optional garnish for serving: shredded cheddar cheese, sliced green onions, lime, cilantro, sliced avocado, sour cream
-
Bag of tortilla chips
Instructions
SLOW COOKER INSTRUCTIONS:
-
Combine chicken broth, chicken, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning in slow cooker.
-
Cook on low for 3-4 hours or on high for 1 ½ – 2 hours.
-
Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.
Note: If using raw chicken breasts, you will need to increase the cooking time to 4-6 hours on LOW or 2-3 hours on HIGH. At the end of cooking, shred or chop the chicken breasts, return to the pot, and serve.
INSTANT POT INSTRUCTIONS:
-
If using uncooked chicken breasts, start by cutting the chicken into bite-sized pieces.
-
Turn instant pot on sauté setting and add 2 tablespoons olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes.
-
Note: If you’re starting with cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.
-
Turn off instant pot.
-
Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
-
Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
-
Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the valve to venting to release the steam and pressure.
-
Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.
STOVETOP INSTRUCTIONS:
-
If using uncooked chicken, start by heating 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).
-
Note: If you’re starting with diced, cooked chicken, you can skip the first step and just add the chicken to the pot with the rest of the ingredients.
-
Add the chicken broth, corn, diced tomatoes, black beans, green chilies, salsa, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
-
Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
-
Let soup simmer for about 20 minutes or until chicken is cooked through.
-
Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.
Video
Notes
- Make it Spicy: This particular recipe is pretty mild, since I’m serving my soup to young kids. If you want it spicier, add an extra tablespoon of taco seasoning, use spicy salsa, add diced jalapeño, or season with hot sauce at the end.
- Use the meat from a store-bought rotisserie chicken for quicker prep.
- Add a squeeze of fresh lime juice at the very end for a bright, acidic touch.
- Use crushed tortilla chips or strips of flour tortillas to thicken the soup when you ladle it into the individual bowls.
Nutrition
Serving:
1
cup
|
Calories:
121
kcal
|
Carbohydrates:
17
g
|
Protein:
12.8
g
|
Fat:
0.9
g
|
Saturated Fat:
0.2
g
|
Cholesterol:
22.8
mg
|
Sodium:
500.8
mg
|
Fiber:
3.2
g
|
Sugar:
3.6
g