The BEST Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe is a hearty, flavorful favorite filled with chicken, beans, corn, and homemade enchilada sauce. Easy to make in the slow cooker, Instant Pot, or on the stovetop, this dish is perfect for busy weeknight dinners or casual gatherings.

The zesty taste and cozy warmth of this chicken tortilla soup make it a go-to for fall and winter meals. This recipe, a favorite in my kitchen since 2012, combines tender chicken with homemade enchilada sauce, beans, and corn for a comforting, customizable soup. Topped with crispy tortilla strips, avocado, and cilantro, it’s perfect for a quick dinner or a starter for entertaining.

Why You’ll Love This Chicken Tortilla Soup Recipe

• Quick and Easy: Prepare in minutes with simple ingredients; choice of three cooking methods.
• Zesty Flavors: Spicy and savory with tasty enchilada sauce, cumin, and chili powder.
• Customizable: Adjust the heat and toppings to your taste preferences.
• Family-Friendly: Kid-approved and perfect for meal prep, easy dinners, and entertaining.
• Adaptable Toppings: Add tortilla strips, avocado slices, cheese, or sour cream for unlimited options.

Ingredients for Chicken Tortilla Soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

How to Make Chicken Tortilla Soup

This soup is easy to prepare using any of three cooking methods: a slow cooker for ease, an Instant Pot for quicker cooking, or a stovetop for conventional control.

Step by Step Instructions

Slow Cooker Method:

1. Place chicken in slow cooker, top with enchilada sauce.

2. Add crushed tomatoes and chicken stock to slow cooker.

3. Add other remaining ingredients to slow cooker (except for toppings). Cover and cook on high for 4 hours or on low for 6-8 hours.

4. Remove chicken, shred with two forks, and put back into slow cooker, mixing to combine. Ladle into bowls, garnish with desired toppings, and serve.

Instant Pot Method:

1. Place chicken in the Instant Pot and cover with the remaining ingredients.
2. Cover and seal the lid, select Soup setting, and cook for 10 minutes. When cooking is complete, use Natural release for 5 minutes, then carefully quick-release.
3. Remove the chicken and test for doneness by pricking it with a sharp knife. Then shred cooked chicken and return it to the pot, mixing it back into the soup.
4. Garnish with desired toppings and serve hot.

Stovetop Method:

1. Cut chicken into 3/4-inch pieces and set aside.
2. In a 6-quart Dutch oven over medium heat, sauté onion, garlic, and spices until onions are tender, about 3 minutes.
3. Add chicken and remaining soup ingredients. Simmer until chicken is cooked through, about 30 minutes.
4. Garnish with desired toppings and serve hot.

Garnish and Serve Chicken Tortilla Soup

1. Top with tortilla strips: Add a small bit of butter or olive oil to a skillet set over medium heat. Place a tortilla in the skillet and toast until lightly crisp; flip and repeat. Cut tortillas into strips and top the soup with them.
2. Garnish. Choose your favorite optional toppings. Buffet-style garnishes are perfect if serving a crowd.
3. Serve. Add extra tortilla strips or toppings if desired and serve. A side dish of chips or additional toasted tortillas pairs perfectly with salsa, guacamole, and queso if desired.

Recipe Success Tips

• Make-Ahead Enchilada Sauce: Make the sauce ahead; it stores well in the refrigerator.
• Fresh Ingredients: Use fresh onion and garlic for the best flavor.
• Slice Avocado Last: Cut avocado into slices just before serving to prevent browning.
• Adjust Spices: Taste and gradually add more spice, peppers, or hot sauce as needed.
• Tortilla Strips: Crisp these ahead and store in an airtight container for up to 3 days.

Storage Tips

• Store: Cool soup. Store in airtight containers in the refrigerator for up to 3 days (without toppings).
• Freeze: Cool completely, place into freezer-safe containers (without toppings), and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm over medium heat on the stovetop or in the microwave. Wait to add fresh toppings after reheating.
• Make-Ahead Tip: Prepare the soup up to 2 days in advance and store it in the fridge. The flavors taste even better together over time. Reheat, garnish with toppings, and serve.

More Favorite Soup Recipes

Lasagna Soup

Vegetable Soup

Classic Chili

Chicken Noodle Soup

Taco Soup

Grandmother’s Potato Soup

Why This Chicken Tortilla Soup is a Winner

With its amazing flavors, easy preparation, and versatile cooking methods, this chicken tortilla soup is the perfect choice for any occasion. It’s hearty, delicious, easy to make, customizable, and always a favorite for cozy meals or casual gatherings.

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Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)

Robyn Stone

5 from 17 votes

This Chicken Tortilla Soup Recipe is a hearty, flavorful favorite filled with chicken, beans, corn, and homemade enchilada sauce. Easy to make in the slow cooker, Instant Pot, or on the stovetop, this dish is perfect for busy weeknight dinners or casual gatherings.

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Equipment

• Slow Cooker 6-quart
• Instant Pot
• Dutch Oven

Ingredients

• ▢ 4 boneless skinless chicken breasts
• ▢ 1 1/2 cups homemade enchilada sauce , or 1 (10-ounce) can, store-bought
• ▢ 28 ounces crushed tomatoes, , canned
• ▢ 1 medium onion, diced
• ▢ 4 cloves garlic, chopped
• ▢ 2 cups chicken stock or broth, or store-bought
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 1/2 teaspoon Sriracha, optional
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground black pepper
• ▢ 12 ounces frozen whole kernel corn , optional
• ▢ 15 ounces black beans , (rinsed and drained, canned), optional

Garnish (optional)

• ▢ tortillas
• ▢ cilantro, chopped
• ▢ avocado
• ▢ sour cream
• ▢ monterey jack cheese, shredded
• ▢ lime slices

Instructions 

Slow Cooker (Crock Pot) Instructions: (4 hours)

• Place chicken on the bottom of slow cooker insert. Pour enchilada sauce and crushed tomatoes over the chicken. Add remaining ingredients, except garnish ingredients, and stir together with a spoon. Cover the slow cooker insert and cook on high for 4 hours or on low for 6-8 hours, depending on your slow cooker.
• When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert and serve with optional toppings.
• Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.

Instant Pot Instructions: (15 minutes)

• Add chicken, enchilada sauce, tomatoes, onion, garlic, chicken stock, spices, black beans, and corn to the instant pot. Seal the lid and select the soup setting. Set the timer for 10 minutes. Then, when cooking has completed, use the natural release for 5 minutes. Test for doneness by pricking chicken with a sharp knife for the juices to run clear. Shred the chicken using two forks and stir the soup to combine well.
• Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.

Stovetop Instructions: (30 minutes)

• Cut the chicken into 3/4-inch pieces and set aside. Add the onion, garlic, and spices to a 6-quart Dutch oven or heavy stockpot set over medium heat. Cook, stirring frequently until the onion is tender and the spices are fragrant, about 3 minutes. Stir in the chicken, enchilada sauce, crushed tomatoes, chicken stock, and the corn. Cook until the chicken is cooked through, about 30 minutes.
• Add tortillas to a medium skillet set over medium heat and toast until lightly crisp. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with other toppings, as desired.

Notes

Enchilada Sauce
I love to use my easy, less than 5-minute, gluten-free blender enchilada sauce recipe. You can also use my homemade enchilada sauce that is cooked on the stovetop if you prefer. Both are delicious!

Storage Instructions

• Store: Cool soup. Store in airtight containers in the refrigerator for up to 3 days (without toppings).
• Freeze: Cool completely, place into freezer-safe containers (without toppings), and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm over medium heat on the stovetop or in the microwave. Wait to add fresh toppings after reheating.
• Make-Ahead Tip: Prepare the soup up to 2 days in advance and store it in the fridge. The flavors taste even better together over time. Reheat, garnish with toppings, and serve.

Video

Nutrition

Serving Size: 1cup

Calories: 176kcal

Carbohydrates: 20g

Protein: 19g

Fat: 3g

Fiber: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo

From Add a Pinch recipe archives, originally published October 2012.