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Chicken Tortilla Soup

Chicken Tortilla Soup

This Chicken Tortilla Soup is a cozy, flavorful dish packed with shredded chicken, vegetables, beans, and warm Mexican spices, all topped with crunchy tortilla strips. It’s the perfect balance of comfort and freshness, and it works beautifully as a healthy soup for busy weeknights or a crowd-pleasing family dinner. You can make this chicken tortilla soup easy on the stovetop or try the chicken tortilla soup crock pot version for a no-fuss meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts or 3 cups cooked shredded chicken
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 can 14 oz diced tomatoes with green chilies
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • 6 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 6 corn tortillas cut into strips (or tortilla chips)
  • Toppings: avocado shredded cheddar cheese, fresh cilantro, lime wedges, sour cream

Method
 

  1. Stovetop Method:
  2. Heat olive oil in a large pot. Add onion, garlic, and bell pepper, sautéing until softened.
  3. Stir in chili powder, cumin, and smoked paprika.
  4. Add chicken breasts, diced tomatoes, black beans, corn, and chicken broth. Bring to a boil, then reduce to simmer for 20–25 minutes.
  5. Remove chicken, shred with forks, and return to the pot. Adjust seasoning.
  6. Meanwhile, bake tortilla strips at 375°F for 8–10 minutes until crispy (or fry until golden).
  7. Ladle soup into bowls, top with tortilla strips and garnishes.
  8. Crock Pot Method:
  9. Place chicken breasts, onion, garlic, peppers, spices, beans, corn, tomatoes, and broth in slow cooker.
  10. Cook on low for 6–8 hours or high for 3–4 hours.
  11. Shred chicken before serving, then garnish with tortillas and toppings.

Notes

  • Shortcut: Use rotisserie chicken to cut down cooking time.
  • Spicy option: Add jalapeños, chipotle peppers, or a dash of hot sauce.
  • Gluten-free: Use corn tortillas instead of flour tortillas.
  • Meal prep: Store leftovers in the fridge for 4 days or freeze for up to 3 months.