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! 

Chicken Tortilla Soup

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.

Helpful Kitchen Tools

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.

• Cast Iron Stock Pot
• Cheese Grater
• Soup Ladle

Ingredients

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

Let's Start Cooking!

1. To begin with, in a heavy saucepan, melt the butter.
2. Add the chopped onion then cook until translucent.
3. Then add the minced garlic and cook for a few minutes.
4. Next, add the crushed tomatoes, enchilada sauce, chicken broth, black beans, green chili peppers, seasonings and simmer on medium heat for about 40 minutes.
5. Finally, add the cooked shredded chicken along with the frozen corn.
6. Continue to cook for another 10 minutes.
7. 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!

More Delicious Easy Soup Recipes

• 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

Continue to Content

Yield: 8 servings

Chicken Tortilla Soup

Print

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! 

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

Nutrition Information:

Yield:

8

Serving Size:

1
Amount 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.

Pin this recipe and save it for later!

Please leave a comment on the blog or share a photo on Pinterest