Chicken Tortilla Soup

Dinner is ready fast with this easy recipe for Chicken Tortilla Soup made with tender shredded chicken and combined with tomatoes, beans and green peppers.

Top the soup with tortilla chips, cheddar cheese and sour cream for a very hearty and delicious recipe! 

Looking for more soup recipes? Check out all my family's favorites in Best Fall Soup Recipes index.

It's that time of year again when we all want to enjoy a bowl of warm comforting soup for dinner. 

This is one of my daughter's favorite soups to order out at a restaurant. With a few adjustments and additions, I finally found a recipe that we all loved. 

I made this recipe for, Olivia, right before she left to go back to school in Florida. She loved it and said it was "blog-worthy!"

Tips for Making Homemade Soup

The recipe calls for shredded chicken. Here are a few different ways to get shredded chicken: 

• I cook my chicken to use in shredded chicken recipes in my crock pot. The chicken always comes out tender and juicy.   
• You can also use leftover chicken from a roast chicken.
• Or you can even purchase a rotiserrie chicken from the local grocery store.

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Helpful Kitchen Tools

Main Ingredients Needed

Make sure you print out the recipe below and save it for later!

• Cooked, shredded chicken
• Can of crushed tomatoes
• Can of red enchilada sauce
• Can of black beans (drained and rinsed)
• Can of chopped green chili peppers
• Chopped onion
• Minced garlic
• Butter
• Package of frozen corn
• Chicken broth
• Cumin
• Chili powder
• Salt and pepper

Step-by-Step Ingredients

Step 1: Start by melting butter in a heavy saucepan. Add the chopped onion and cook until softened and translucent. Then, stir in the minced garlic and cook for another few minutes until fragrant.

Step 2: Next, add the crushed tomatoes, enchilada sauce, chicken broth, black beans, green chili peppers, and seasonings.

Step 3: Simmer the mixture over medium heat for about 40 minutes.

Step 4: Finally, incorporate the cooked shredded chicken and frozen corn, continuing to cook for another 10 minutes.

How to Thicken Chicken Tortilla Soup

Some people like a thicker chicken tortilla soup and if that's how you enjoy it, here's an easy way to thicken the soup. This is called a "slurry" and is an easy way to thicken any soup recipe.

• Add 2 tablespoons of flour or cornstarch into a small bowl.
• Whisk in and 2 tablespoons of water.
• Next, add the slurry mixture to the pot of hot soup stirring constantly for a few minutes or until the soup thickens. 
• If you find the soup is too thick, simply add a little more chicken broth. 

Serving Tips

Serve your delicious soup garnished with sour cream, crushed tortilla chips, and grated cheddar cheese.

Storage Tips

Before storing, allow the soup to cool to room temperature. Putting hot soup directly in the fridge can raise the internal temperature of your refrigerator, creating a potential food safety hazard.

Store the cooled soup in an airtight container in the refrigerator within two hours of cooking.

📖 Recipe Card

Chicken Tortilla Soup

Chicken Tortilla Soup made with tender shredded chicken and combined with tomatoes, beans and green peppers. Top the soup with tortilla chips, cheddar cheese and sour cream for a very hearty and delicious recipe! 

5 from 1 vote

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Course: Soup

Cuisine: Mexican

Keyword: chicken tortilla soup

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Calories: 212kcal

Author: Lois

Equipment

• Le Creuset Signature Enameled Cast-Iron 5-½-Quart Round Dutch Oven
• Stainless Steel Medium Grater, Wire Handle,
• Farberware Professional Ladle (Stainless Steel)

Ingredients

• 2 cooked chicken breasts shredded
• 1 can crushed tomatoes 15 ounces
• 1 can red enchilada sauce 10 ounces
• 1 can black beans drained and rinsed 15 ounces
• 1 can chopped green chili peppers 4 ounces
• 2 cloves garlic minced
• 1 small onion chopped
• 2 tbsp. butter
• 1 package frozen corn
• 2 cans chicken broth; 14.5 ounce size each
• 1 tsp. cumin
• 1 tsp. chili powder
• salt and pepper

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Instructions

• In a heavy saucepan, melt the butter.
• Add the chopped onion and cook until translucent.
• Add the minced garlic and cook for a few minutes.
• Add the crushed tomatoes, enchilada sauce, chicken broth, black beans, green chili peppers, seasonings and simmer on medium heat for about 40 minutes.
• Add the cooked shredded chicken and frozen corn.
• Continue to cook for another 10 minutes.
• Serve with a topping of sour cream, crushed tortilla chips and grated cheddar cheese.

Show Nutritional Information Hide Nutritional Information

Serving: 1Serving | Calories: 212kcal | Carbohydrates: 27g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 910mg | Fiber: 7g | Sugar: 7g

Nutritional estimates are provided using an online calculator and is an estimate per serving. Calorie accuracy isn't guaranteed.

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