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!"
Table of Contents
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
- LOW MAINTENANCE: a great alternative to the traditional bare cast iron pot for busy working individuals, our ovenproof casserole dish is coated with enamel for a sleek smooth finish, enjoy quick and easy cleaning with no need of seasoning!
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.
More Recipes to Love
Discover the rich, savory depth of French Onion Soup , featuring caramelized onions, a flavorful broth, and a melted mozzarella cheese topping – a complete video tutorial guides you through the process.
Try my creamy, budget-friendly Potato Corn Chowder, slow-cooked to perfection in your crock pot. Experience the hearty goodness of Beef Barley Soup, brimming with tender beef and wholesome barley. Or, find solace in the timeless comfort of homemade Chicken Noodle Soup.
📖 Recipe Card
Chicken Tortilla Soup
Equipment
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
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.
Dawn Bedingfield says
I make something very similar. Thanks for sharing with us at The Southern Special. Tomorrow this will be one of the host favorites! Pinned as well 🙂
Dawn
Spatulas On Parade
Marlys Folly says
This sounds great.. Thanks for sharing on FFF
Creations By Cindy says
This is a must try! Gotta pin this one! Hugs and blessings, Cindy
Kimberly Lewis says
Oh yum! This looks amazing! Pinned. Thank you for being a part of our party. I hope to see you tonight at 7 pm.. It is always a pleasure to have you! http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
Patti Tucker says
Looked so good, I had to pin AND stumble!
HeiLin (Heidy McCallum) says
Thank you for sharing this fantastic recipe on #TheWeekendSocial on http://mccallumsshamrockpatch.wordpress.com/
Loved your recipe and definitely look forward to seeing future recipes!!!
XoXo
Heidy
Aimee Fauci says
this looks great! I pinned.... Now I have to go and get the ingredients! Linking up from The Southern Special.
Trace4J says
Yummy.
I cant wait to try.
Thank you for sharing.
Woolie Blessings