The BEST Chicken Tortilla Soup Recipe
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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.
- Chicken: Use boneless, skinless chicken breasts or thighs for tender, juicy results
- Homemade Enchilada Sauce: Use 1 1/2 cups of blender enchilada sauce or 10-oz can store-bought
- Crushed Tomatoes: A 28-oz can for a savory soup
- Onion: One medium, diced for a savory flavor.
- Garlic: Chopped, for aromatic depth.
- Chicken Stock or Broth: Use homemade or store-bought for a rich soup base.
- Cumin and Chili Powder: 1 teaspoon each for warm, savory flavor.
- Kosher Salt and Black Pepper: 1 teaspoon each, to taste.
- Sriracha or Favorite Hot Sauce (Optional): 1/2 teaspoon for extra heat and spicy taste.
- Whole Kernel Corn (Optional): Use fresh or frozen for a tasty texture.
- Black Beans (Optional): Rinsed and drained for heartiness.
Optional Toppings
- Tortillas: Crisped in skillet, served in strips.
- Fresh Cilantro: Chopped for bright color and extra flavor.
- Avocado: Sliced at serving time to serve for a cool, creamy taste.
- Lime Slices: Pair a squeeze with cilantro and avocado for zesty flavor.
- Monterey Jack Cheese: Shredded for melty deliciousness.
- Sour Cream: Gives a cool flavor contrast.
Ingredient Swaps
- Chicken: Use leftover or rotisserie chicken; shred and add in the last 10 minutes of cooking.
- Enchilada Sauce: Substitute with stovetop version or store-bought.
- Beans/Corn: Use pinto beans instead of black beans; skip for lighter soup.
- Spice Intensity: Add jalapeños for more heat, omit Sriracha for a milder soup.
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:
- Place chicken in slow cooker, top with enchilada sauce.
- Add crushed tomatoes and chicken stock to slow cooker.
- 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.
- 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:
- Place chicken in the Instant Pot and cover with the remaining ingredients.
- 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.
- 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.
- Garnish with desired toppings and serve hot.
Stovetop Method:
- Cut chicken into 3/4-inch pieces and set aside.
- In a 6-quart Dutch oven over medium heat, sauté onion, garlic, and spices until onions are tender, about 3 minutes.
- Add chicken and remaining soup ingredients. Simmer until chicken is cooked through, about 30 minutes.
- Garnish with desired toppings and serve hot.
Garnish and Serve Chicken Tortilla Soup
- 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.
- Garnish. Choose your favorite optional toppings. Buffet-style garnishes are perfect if serving a crowd.
- 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.
Frequently Asked Questions
Can I use leftover or rotisserie chicken?
Yes, shred the chicken and add it in the last 10 minutes of cooking.
How do I make the soup less spicy?
You can omit the Sriracha or use less spice in it.
What are some sides to serve with chicken tortilla soup?
It’s a hearty and satisfying soup to serve as a meal, but it can also be served with additional tortillas or tortilla chips, salsa, queso, guacamole, or pico de gallo.
What if my soup is too thick?
You can add more broth to it. Adjust the added amount based on your preferences.
More Favorite Soup Recipes
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.
Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
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.
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
- 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
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.
Enjoy!
Robyn xo
From Add a Pinch recipe archives, originally published October 2012.
Delicious bowls!!! Actually I’m quite confused about the real benefits of using slow cooker method by the majority of kitchener that is this right that you use the slow cooker due to its convenience and simplity such as just throw everything in the crock pot and let it for hours? Or because of its healthy advantages? For me, I prefer cooking in instant pot and stove ways which is faster for busy people like me – Natalie
This recipe looks delicious. Will certainly give it a try in my slow cooker. We’ve been wanting an Instant Pot and I imagine it’s a lot faster in it.
It’s so delicious, Sylvia! I hope you enjoy it!
It would be very helpful if when you post something for the slow cooker, you could indicate which size you make it in. Slow cookers are designed to work best when at least 3/4 full, and I can’t always tell from the recipe which size I should be using. Please consider this and if you have a size on this recipe (which I would love to make as all of your recipes I’ve tried have been delicious) please add it. THX!
Thanks so much for giving us three different ways to prepare this soup!
I am so impressed that you gave three ways to make the same recipe! It is a chilly day down in Tampa, Fl. and a great day for Chicken Tortilla Soup.
Looking forward to trying jn my new Instant Pot.
I’ve never owned or used a pressure cooker, though my mother did . I have wanted to try one, but so far never have. I would love to win this. As to a recipe, I’d love to see your favorite recipe and recommendation for use in a pressure cooker !! Thank you -Cindy
Every recipe I’ve tried from you has been delicious. I’d love to cook barbecued beef brisket. Please share a recipe for that dish if possible, or a good comfort food like pot roast or chili.
I am looking forward to trying this soup! I make a great Taco soup but I only get that soup at restaurants.
I live in the South as well and smiled when I read your posts about everyone rushing to gro store! It’s sooo true!
Since I’m iced in today due to this storm, I’m making sausage casserole , but plan to do a pot roast tomorrow in the crock pot using a chuck roast.
I’d love to be able to do it in your instant pot, esp if I don’t have to brown it in a separate pan first like I do when I use the crock pot. So, I’d love to see your recipe for pot roast in the instant pot and would love to win it!’
I remember many years ago having the old fashioned pressure cooker and it made the best pot roast for my family. My pressure cooker went to cooker Hearn years ago and haven’t had one since then. I would love to make my family my famous pot roast again. I would love it if you considered my entry Robyn ! Happy Cooking, Michele 🙂