Ready for a weeknight dinner your family will want on repeat? You’ll love this easy chicken tortilla soup that can be made in a big pot on the stove or even in the crockpot! It is packed with flavor, loaded with delicious veggies, and garnished with homemade crispy tortilla strips for added texture.
Shop my favorite 7 quart cast iron pot
Easy Chicken Tortilla Soup: How we make it
I have been making and loving this soup for many years! Some days it’s easy for me to make it on the stovetop and cut all the veggies while the soup is simmering. Other days it feels easier for me to prepare it in our crockpot if I am going to be out of the house. Either way, it turns out delicious EVERY TIME and my family loves it.
Topping ideas for Easy Chicken Tortilla Soup:
- Avocado
- Radishes
- Cabbage (purple and green are both delicious!)
- Queso Fresco Cheese
- Pepper jack or cheddar cheese
- Limes
- Homemade tortilla strips
- Freshly chopped cilantro
- Sour cream
Easy Chicken Tortilla Soup
Equipment
- Large pot or crockpot
Ingredients
- 1 32 oz Chicken Broth
- 1/8 cup Dehydrated Onions 1/2 cup of fresh, sautéed is great too!
- 3 Cups Rotisserie Chicken Or 7-8 frozen chicken tenderloins (I love Kirkland brand from Costco!)
- 1 1/2 Cups Frozen corn
- 1 14oz Black Beans Drained
- 1 Tablespoon Chili powder
- 2 teaspoons ground cumin
- 1 14.5 oz Petite diced tomatoes Use fire roasted if you want the soup to be spicy!
- 1 4oz can diced green chiles
- 3 cloves garlic
- Salt to taste
Optional Toppings
- Sour cream
- Fresh chopped cilantro
- Radishes
- Purple or Green cabbage
- Queso Fresco, pepper jack or cheddar cheese
- Diced Avocado
- Homemade Crispy Tortilla strips *For this you will need mini white corn tortillas, oil and sea salt
Instructions
- This soup can be made in a pot on the stovetop or in the crockpot.
Stovetop directions:
- I like to blend petite diced tomatoes and chilis for a smooth liquid and add to chicken broth. This is not required but our family loves the flavor and texture of the broth when they are liquified. Add spices, garlic, salt, corn and shredded chicken. Simmer until chicken is warmed through. Remove chicken, dice or shred and add back into the pot. Add beans and simmer an additional 10 minutes. Top with fresh cilantro, veggies like radishes, cabbage, avocado or grilled corn. Then add cheese, cilantro and homemade crispy tortilla strips and a side of limes. (Instructions below).
Crockpot Directions:
- Add all ingredients (no toppings) EXCEPT black beans and allow soup to simmer on low for 4-5 hours. Shred chicken if using frozen, and add beans in the last 20 minutes before serving. Top with fresh veggies, cheese and crispy tortilla strips.
Homemade Crispy Tortilla Strips
- Use 8 mini white corn tortillas. Slice them into strips and lightly drizzle with oil, then sprinkle with sea salt. Bake at 400° on a sheet lined in parchment (or nonstick spray) until golden and crispy to your liking. (should take between 10-15 minutes)
Save it for later:
I recently purchased these soup containers that are dishwasher, freezer and microwave friendly as well as being BPA free! I can’t believe how many uses I have found for them (filled with chopped fruits and veggies for the fridge, froze homemade tomato sauce, froze bone broth and leftover soups). One of my very favorites has been making and freezing soups to pull out for easy dinners this winter! I’ll link them HERE.
Thank you so much for stopping by the blog today! If you’d like to check out a couple of other soup recipes that I love to make for my family all of the time, you might enjoy these posts!