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.

Helpful Kitchen Tools
Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
Ingredients
- 2 cooked chicken breasts, shredded
- 15 ounce can crushed tomatoes
- 10 ounce can red enchilada sauce
- 15 ounce can black beans drained and rinsed
- 4 ounce can chopped green chili peppers,
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons butter
- 10 ounce package frozen corn
- 2 cans chicken broth; 14.5 ounce size each
- 1 tsp. each cumin and chili powder
- salt and pepper; to taste
Step-by-Step Ingredients
- To begin with, in a heavy saucepan, melt the butter.
- Add the chopped onion then cook until translucent.
- Then add the minced garlic and cook for a few minutes.
- Next, add the crushed tomatoes, enchilada sauce, chicken broth, black beans, green chili peppers, seasonings and simmer on medium heat for about 40 minutes.
- Finally, add the cooked shredded chicken along with the frozen corn.
- Continue to cook for another 10 minutes.
- Serve with a topping of sour cream, crushed tortilla chips and grated cheddar cheese.

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.
To serve the soup, top with crushed tortilla chips, shredded cheddar cheese and sour cream.
Chicken Tortilla Soup made with tender shredded chicken combined with tomatoes, beans and green peppers makes for a very hearty recipe for dinner tonight!

🌟Try these recipes next...
- French Onion Soup - with VIDEO
- Potato Corn Chowder - this soup is made in the crock pot and very budget-friendly.
- Beef Barley
- Chicken Noodle Soup
📇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!
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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 910mgCarbohydrates: 27gFiber: 7gSugar: 7gProtein: 17g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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