This easy chicken tortilla soup recipe is quick, simple, and overflowing with tasty Tex Mex inspired flavors.
We all need an easy and delicious dinner in our back pocket that our whole family is guaranteed to love. So let me introduce you to my easy chicken tortilla soup recipe. When I say easy, I mean it. All you have to do is dump the ingredients in a large saucepot, leave it to simmer, and dinner will be ready to eat in under an hour. That’s what I call a simple and easy dinner!
Now, don’t fret by the somewhat long list of ingredients listed below. I promise it’s the easiest weeknight dinner you’ll make for your family this week. It just wouldn’t be a chicken tortilla soup without delicious taco seasoning and tasty flavors like chili powder, enchilada sauce, green chilies, ground cumin, and cilantro, in a rich
This soup is comfort food at its finest. Plus, did I mention it’s also a dairy-free and gluten-free chicken tortilla soup recipe?
Another similar (and just as easy and delicious) soup recipe is my taco soup. I call it the world’s easiest supper, but this chicken tortilla soup recipe gives it a run for its money.
- Chicken (here is how I shred my chicken).
- Chopped green chilies
- Enchilada sauce
- Crushed or diced tomatoes
- Chicken broth
- Chili powder
- Minced garlic
- Ground cumin
- Corn tortillas
How to Make an Easy Chicken Tortilla Soup
For this recipe, we’re essentially going to dump all of the ingredients in one large saucepot.
Start with the water.
Then add the chicken broth.
Crushed or diced tomatoes.
Chopped green chilies.
Then add the herbs and spices: chili powder, minced garlic, ground cumin, and cilantro.
Next is the chopped onion and corn.
Finally, add the shredded chicken to the saucepot (I’m using ).
Give everything a good stir.
Place the saucepot on medium or medium-high heat and bring just to a boil. Reduce heat and simmer for 30 minutes.
After 30 minutes, add your corn tortilla strips, stir again, and cook for another 10 minutes.
I’ve found the easiest way to cut my tortillas into strips is to just stack a few of them up and have at them with my pizza cutter.
We’re using corn tortillas here which some of y’all may remember I don’t particularly care for, but they are very good in this! This and the King Ranch casserole are the only times I go near the things, bless their little vegetable hearts.
Just like that, it’s done and ready to serve!
Keep it plain and simple or top with your favorite taco toppings, like sour cream, a squeeze of lime juice, corn chips, and fresh cilantro.
- Store soup leftovers in an airtight container in the fridge for up to one week.
- You can also store leftovers in a freezer-safe container in the freezer for up to 6 months. Thaw overnight in the fridge and then reheat either in the microwave or on the stovetop.
- Don’t fret too much about the ingredients. Just use what you have on hand and make this soup fit your pantry. For example, I’m using frozen corn because it is what I had but canned is just fine. I also use crushed tomatoes often because my husband is not so much a fan of tomato pieces in his soups and stews.
- The same goes for the . It can be or the choice is yours.
- If you prefer crispy tortilla strips on top of your chicken soup instead of nice and soft inside, here’s a tip! Cut the strips as instructed and then heat them in an oiled pan over medium-high heat until golden brown. Then add them when you add your other toppings.
- I mention in the recipe card to add salt and pepper according to your taste. You might find you don’t need any additional flavoring, thanks to the salty chicken stock.
Can I make this chicken tortilla soup ahead of time?
Absolutely! It will last up to a week when stored in an airtight container in the fridge.
Can I make my chicken soup in the slow cooker?
If you prefer, you can definitely add all the soup ingredients to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. I’d add the tortilla strips in the last hour.
What do you serve with chicken tortilla soup?
Filled with vegetables, corn tortilla strips, and shredded chicken, this soup is a main dish in itself. But if you want to make it last longer, I recommend serving it with a fresh corn salad or a side of quesadillas.
You can also go wild with your soup toppings. Here are some additional options to the ones mentioned above:
- Cubed or sliced avocado
- Black olives
- Green chiles or jalapenos
- Shredded cheese
- Crushed tortilla chips
- 2 cups water
- 1 can chicken broth 14 ounces, or 1 1/2 cups of water and two bouillon cubes
- 1 can crushed tomatoes 29 ounces
- 1 can enchilada sauce 11 ounces
- 1 can chopped green chilies 4 ounces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 1 teaspoon minced garlic heaping
- 2-3 cups chicken cooked and shredded (can use more if you like)
- 2 cups frozen corn or 2 cans corn, drained
- 1 small onion chopped
- salt and pepper to taste
- 4-5 six-inch corn tortillas
- Optional toppings: cheese, sour cream, etc.
- Dump everything except the toppings and corn tortillas in a large saucepot. Place over medium to medium-high heat and bring just to a boil. Reduce heat and simmer for 30 minutes.2 cups water, 1 can chicken broth, 1 can crushed tomatoes, 1 can enchilada sauce, 1 can chopped green chilies, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon dried cilantro, 1 teaspoon minced garlic, 2-3 cups chicken, 2 cups frozen corn, 1 small onion, salt and pepper to taste
- Using a pizza cutter or a knife, cut each tortilla into thin strips. Place in the soup and cook for another 10 minutes before serving.4-5 six-inch corn tortillas
- Serve soup with desired toppings. It's great if made a day or two ahead of time to make get-togethers easier!Optional toppings: cheese, sour cream, etc.
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