The BEST Chicken Tortilla Soup Recipe
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This Chicken Tortilla Soup is hearty and delicious. My recipe is a quick and easy family favorite! Slow cooker, Instant Pot, and stovetop instructions included.
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!
Table of Contents
- Why You’ll Love This Recipe
- Optional Toppings
- How to Make Chicken Tortilla Soup
- Slow Cooker (Crock Pot) Chicken Tortilla Soup
- Instant Pot Chicken Tortilla Soup
- Stovetop Chicken Tortilla Soup
- Recipe Tips
- How to Serve Chicken Tortilla Soup
- Storage Tips
- More Favorite Soup Recipes
- Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- 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
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.
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.
Recipe Tips
Make enchilada sauce ahead. My simple homemade enchilada sauce used in this recipe is made in the blender in a few minutes. But if you wish to have it ready, it keeps well in the refrigerator. We like to have it on hand for some of my tasty enchiladas or more of this favorite soup!
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
How to Serve Chicken Tortilla Soup
- Top with tortilla strips. First, add a small bit of butter or olive oil to a medium skillet set over medium heat. Then, place a tortilla in the skillet and toast until lightly crisp; flip and repeat. Cut tortillas into strips or serve crumbled on top of each bowl.
- Garnish. Choose your favorite optional toppings and enjoy! I like to serve the garnishes in a buffet style so everyone can top their soup.
- Serve with extra tortilla strips and extra toppings. It is great with chips and salsa, guacamole and queso. Enjoy!
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.
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.
Frequently Asked Questions
It’s a much-loved Mexican soup topped generously with crispy tortillas and serves as a simple comfort food.
It’s a filling and satisfying soup to serve as a meal, but you can serve it with more tortillas or tortilla chips, salsa, queso, guacamole, or pico de Gallo.
Looking for more delicious and spicy dinner ideas? You’ll love my Chicken Enchiladas, Steak Fajitas, and Cilantro Lime Rice!
More Favorite Soup Recipes
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!
Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
Equipment
- Slow Cooker 6-quart
Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 cups homemade enchilada sauce , or 1 (10-ounce) can, store-bought
- 1 (28-ounce) can crushed tomatoes
- 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
- 1 (12-ounce) bag frozen whole kernel corn , optional
- 1 (15-ounce) can black beans , optional, rinsed and drained
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
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 and Freezer Instructions To store. Allow the soup to cool completely and store it in an airtight container in the refrigerator for up to 3 days. 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. Simply reheat on the stovetop or in the microwave. Add optional garnishes and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
From Add a Pinch recipe archives, originally published October 2012.
I’m a new reader and love your recipes! Can you do a simple bone broth recipe and I’m looking forward to trying the weeknight black bean chili recipe. Thank you
Thanks so much, Elizabeth! I love making bone broth and I will share a delicious recipe with you soon! I hope you enjoy the chili – it’s one of our favorites! So glad to have you as a reader! xo
Can hardly wait to make the soup. It is one of my favorites when I go to a Mexican food restaurant Now I will have my own. My slow cooker is almost worn out so I would love the one you are giving away. We made chili in ours yesterday and it took forever. Your addapinch is my favorite website. I make many of your posts. Keep up the good work.
I cannot wait to make this soup!! I love chicken tortilla soup, but have only started eating healthier recently, and I look forward to making this!!
Margie
This instant pot sounds too good to be true lol. I enjoy reading the recipes and soon in sha allah I will get around to makING one or two.
Mmmm! Sounds great! Thanks!
I hope you enjoy it, Sherri! xo
Plan on making this soup this week! Just wondered – is the corn drained or undrained? Thank you!
If you use canned corn, you’ll want to drain it before adding to the soup. I hope that helps! xo
This looks magically delicious! I wish I knew how to make them real by blinking my eyes! 🙂
This sounds sooo good. One question, what brand of enchilada sauce do you use?
Really want to make this soup, but want the right enchilada sauce. Thanks so much.
connie
Hi Connie,
I actually make my own Enchilada Sauce. The soup is delicious – my family really enjoys it! I hope you love it as well! Thanks! xo
Oh yum yum! Can’t wait to try this! Can I use green enchilada sauce instead of red?
Oh my gosh, I made this chicken tortilla soup at 8:00 this morning and had it for lunch (4 hrs in slow cooker). It was to die for! Invited several of my friends on the spur of the moment to taste it and they all loved it. The consensus was that next time (which may be tomorrow or the day after as it was so good) I should increase the cumin and chili. I served it with Robyn’s garnishes but also added an avocado thinly chopped. Sooooooooo good, makes you “slap your momma”!!!
I’m so glad you all loved it, Marie and love the idea of adding the avocado! I’ll have to do that next time. It is actually on my menu for this week! 🙂