on Jan 06, 2017, Updated Oct 26, 2023 96 Comments Chicken Tortilla Soup is a tasty soup that makes a satisfying and spicy meal my family loves! It is filled with chicken, beans, and corn in my homemade enchilada sauce and topped with crispy tortilla strips, avocado, and fresh cilantro. And it couldn’t be easier or more versatile with the three cooking methods given.
Why You’ll Love This Recipe
Make by any of three methods – Pick the method you wish for the time you have to cook, and know the soup will be delicious whichever method you use! Easy to make – So simple to make with simple and delicious ingredients. There’s no need to pre-cook the chicken; cook it with the rest of the soup ingredients. The blender enchilada sauce is ready in about 5 minutes, and the soup is a snap to make! Loaded with flavor – This is a tasty favorite: from the juicy chicken to the spicy enchilada sauce to the crispy tortilla strips and cool and creamy sour cream or avocado!
How to Make Chicken Tortilla Soup
This is one of the easiest slow cooker chicken recipes, fast to make in the Instant Pot and simple to make on your stovetop! Here is how to make with each of those cooking methods.
chicken – use either boneless, skinless chicken breasts or thighs blender enchilada sauce – you can also use my homemade enchilada sauce recipe or your favorite store-bought crushed tomatoes onion – diced garlic – chopped chicken stock or broth or store-bought cumin and chili powder kosher salt and black pepper Sriracha or Favorite Hot Sauce– optional whole kernel corn, frozen or fresh – optional – You can use canned corn (drained) if you prefer to use it. I’ve updated my recipe to include the corn and beans to make it even heartier! You’ll love this addition, too, but it is entirely optional. black beans – optional – rinsed and drained
Optional Toppings
tortillas – Crisp these easily in your skillet and serve in strips fresh cilantro – chopped avocado – cut in slices just before serving so it does not turn brown lime slices – these pair deliciously with the cilantro and avocado, so I love to add them sometimes for flavor. Give the lime slice a squeeze over the soup before you enjoy it! sour cream Monterey jack cheese – shredded
Slow Cooker (Crock Pot) Chicken Tortilla Soup
To make it in the slow cooker, add all of the ingredients to your 6-quart slow cooker and set the timer for 4 hours on high or 8 hours on low. Then, when ready to serve, shred your chicken using two forks, garnish, and serve!
Instant Pot Chicken Tortilla Soup
To make it in the Instant Pot, you add all of the ingredients to the Instant Pot and cook on the soup setting for 10 minutes. Then, use the natural release for 5 minutes, shred the chicken, garnish, and serve.
Stovetop Chicken Tortilla Soup
You’ll use a 6 qt Dutch oven or large soup pot to cook on the stovetop. Cut your chicken into 3/4-inch pieces so that it will cook more quickly and set aside. Then, you cook your onions, garlic, and spices until the onions are tender, and then add the chicken and remaining ingredients. Cook until the chicken is tender and cooked through – about 30 minutes. Then garnish and serve.
How to Serve Chicken Tortilla Soup
Storage Tips
To store. Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 3 days. Slice avocados just before serving. This prevents them from browning. Make the tortilla strips ahead. They take just a couple of minutes to fry, but they are perfect to make ahead. Great for snacking and other Mexican recipes, or even a salad! Make them and give them a good sprinkle of salt, let them cool completely, and seal them in an airtight container for a few days. Adjust spice to suit your tastes. You can add more of your favorite hot sauce or some of your favorite peppers, such as sliced jalapenos. Use leftover or rotisserie chicken. If you have leftover or rotisserie chicken, shred it and toss it in if you’re in a hurry to get dinner on the table! Make the soup ahead. The flavors and spices taste even better after spending time together in this soup. Make it, let it cool completely, place it in an airtight container, and refrigerate for up to 2 days. Reheat, garnish, and serve To freeze. Place completely cooled soup without the garnishes in airtight, freezer-safe containers. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight when ready to serve. To serve. Reheat on the stovetop or in the microwave. Add optional garnishes and serve. Looking for more delicious and spicy dinner ideas? You’ll love my Chicken Enchiladas, Steak Fajitas, and Cilantro Lime Rice!
More Favorite Soup Recipes
Vegetable Soup Classic Chili Zuppa Toscana Grandmother’s Potato Soup Chicken Noodle Soup If you tried this Chicken Tortilla Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting! Enjoy!Robyn xo From Add a Pinch recipe archives, originally published October 2012.
