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Easy Chicken Tortilla Soup

This recipe for easy chicken tortilla soup is one of our favorites. My oldest daughter has loved chicken tortilla soup since the first time she had it out at a restaurant. She has grown to like the spice, but when she was younger, there were times she would order it and I’d have to eat it because of the spice.

The slightly spicy flavor of this recipe is perfect served with a cool scoop of sour cream. I usually leave a bowl of cilantro on the table and let everyone add their own. My husband and I like a lot, but the girls only use a pinch. One thing is for sure, if you like Mexican food, you are going to love this soup!

This recipe for Chicken Tortilla Soup is so delicious for a weeknight dinner or a Mexican food party! It's easy to make and won't keep you in the kitchen all day. This will be one of your favorite dinner recipes!

By the way, make it easy on a busy night and pick up a rotisserie chicken! No judging here!

This recipe for Chicken Tortilla Soup is so delicious for a weeknight dinner or a Mexican food party! It's easy to make and won't keep you in the kitchen all day. This will be one of your favorite dinner recipes!

What You Need

1 roasted chicken, skinned and shredded
1 32 oz chicken broth
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 can fire roasted tomatoes
1 pkg taco seasoning
1/2 tsp garlic powder
1 Spanish onion, peeled and finely diced
1/4 C fresh chopped cilantro
salt and pepper to taste
1 container sour cream
1 large package of shredded Mexican cheese
1 bag tortilla chips

How to Make It

Pour chicken broth in slow cooker and turn on to medium.


Allow broth to heat.


Add garlic powder and taco seasoning, stirring to mix.


Add diced onion, corn, beans, and fire roasted tomatoes with broth.  Stir.

Add shredded chicken. Stir. Add salt & pepper to taste.

Let the slow cooker work its magic for 3-4 hours.


Scoop into bowls topping with a handful of crushed tortilla chips, a tablespoon of sour cream, shredded cheese, and fresh cilantro.

This recipe for Chicken Tortilla Soup is so delicious for a weeknight dinner or a Mexican food party! It's easy to make and won't keep you in the kitchen all day. This will be one of your favorite dinner recipes!
How long does this chicken tortilla soup keep?

This soup will keep for 2-3 days. Store leftovers in the refrigerator in an airtight container.

What should I serve with Chicken Tortilla Soup?

You could serve this soup as a meal with chips and salsa. You could also serve it with a salad on the side. If you’re serving it as an appetizer, it would pair well with tacos. For adults, serve this with a cold Mexican beer!

How can I thicken Tortilla Soup?

Add a little cornstarch or arrowroot powder to a half cup of broth. Stir until it’s smooth and slowly add to the soup. Let soup continue to cook for 10 minutes or so and it should thicken nicely.

What’s for dessert?  How about this festive Jamaican Rum cake, Jello Parfait, or one of these Delicious Strawberry Desserts?  Follow me on Pinterest to see more food, fun, and travel posts!

Recipes for Pairing!

Tortilla soup in a blue bowl on a red placemat.

Easy Chicken Tortilla Soup

This delicious and easy chicken tortilla soup is full of flavor!
5 from 1 vote
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Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Calories: 679kcal

Ingredients

Ingredients

  • 1 roasted chicken skinned and shredded
  • 32 oz chicken broth
  • 15 oz black beans drained and rinsed
  • 15 oz corn drained and rinsed
  • 15 oz fire roasted tomatoes
  • 1 package taco seasoning
  • 1/2 tsp garlic powder
  • 1 Spanish onion peeled and finely diced
  • 1/4 C fresh chopped cilantro
  • salt and pepper to taste
  • 12 oz sour cream
  • 8 oz Mexican cheese shredded
  • 8 oz tortilla chips

Instructions

Directions

  • Pour chicken broth in slow cooker and turn on to medium.
  • Add garlic powder and taco seasoning, stirring to mix.
  • Add diced onion, corn, beans, and fire roasted tomatoes to broth. Stir well.
  • Add shredded chicken. Stir.
  • Let cook for 3-4 hours.
  • Add salt & pepper to taste.
  • Scoop into bowls topping with a handful of crushed tortilla chips, a tablespoon of sour cream, shredded cheese, and fresh cilantro.
  • Store leftovers in the refrigerator.

Notes

The cheese and tortilla chips are optional for those watching their calories.

Nutrition

Serving: 1 | Calories: 679kcal | Carbohydrates: 58g | Protein: 56g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1487mg | Potassium: 987mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1263IU | Vitamin C: 18mg | Calcium: 231mg | Iron: 6mg
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5 Comments

  1. This looks like such a delicious soup that I want to make for my family. We love tortillas and this is such an easy dinner night recipe!

  2. Wow loving this super awesome Chicken Tortilla Soup recipe. I love this stuff with a few scoops of sour cream, lots of cilantro, and i also love using the blue corn chips. Perfect meal and even better for left overs.