This easy chicken tortilla soup has been a staple in my kitchen for over 20 years, and I’m still not tired of it! It’s one of those recipes I turn to when I need something flavorful, simple, and EASY. Made with everyday ingredients (and one secret ingredient) and packed with bold flavor, it’s a tried-and-true favorite that even the soup skeptics happily devour. Trust me, you’ll be making this one on repeat, too!
⭐⭐⭐⭐⭐ Reader Kimberly raved, “Made this last night, it was so yummy! Even my husband loved it, and he doesn’t really like soup!”
Easy Chicken Tortilla Soup
This easy chicken tortilla soup has been a staple at our house for years. Originally posted in 2018, it desperately needed an update with new pictures and an easy-to-read format. I grew up in Southern California, surrounded by incredible Mexican cooks, and their influence shines through in this flavorful, no-fuss recipe. After years of tweaking, this version has just the right balance of spices and ingredients; including my secret weapon: a can of tomato soup. It adds a little richness and just the right hint of sweetness that pulls everything together.
You can make it on the stovetop in about 30 minutes or let it simmer away in the crockpot. I’ll show you both ways. It’s flexible, full of flavor, and a great use for leftover chicken, rotisserie, or even turkey.
This is one of those meals I make year-round. It’s perfect for busy weeknights, game day, or to bring to new moms. It’s quick, satisfying, and always a win, even for those who aren’t usually into soup. I hope it earns a spot in your regular rotation too!
If you’re in the mood for more comforting meals, try this hearty Vegetable Noodle Soup, perfect for chilly days and packed with flavor. Craving something with a Southwestern kick? My Colorado Green Chile is rich, savory, and great with tortillas. And for an easy breakfast or dinner, don’t miss my cheesy, flavorful Chile Relleno Casserole.
Easy Chicken Tortilla Soup Recipe Ingredients
- Chicken: Use cooked, shredded chicken; breasts, thighs, rotisserie, or even leftover turkey all work great.
- Butter + Olive Oil: A mix of both adds flavor and helps soften the onions.
- Onion + Garlic: These are the flavor base. Dice the onion and mince the garlic. You can replace fresh garlic with 1 teaspoon garlic powder if needed.
- Spices: Ground cumin gives it that warm depth, and just a little cayenne adds a kick (go light if you’re a spice wimp like me).
- Green Chiles: Use the mild canned kind, no need to drain.
- Diced Tomatoes: Grab a can with the juice; it adds to the broth.
- Chicken Stock/Broth: Use whatever you have on hand. I prefer low-sodium so I can adjust salt to taste. Add more or less to taste.
- Tomato Soup: A secret shortcut! It adds just the right amount of richness, thickness and flavor.
- Rice + Corn: Totally optional, but they bulk it up and make it extra hearty. Fresh corn kernels or Frozen works straight from the bag, and leftover rice is great!
- Lime Juice + Fresh Cilantro: Brightens everything up at the end. Fresh is best here.
- Salt + Pepper: Always to taste.
- Topping and Garnish Ideas: Crispy tortilla strips, avocado, shredded cheddar cheese or Monterey Jack, queso fresco, chopped cilantro, jalapeños, sour cream or Mexican crema, lime wedges, and a dash of Tabasco or hot sauce for added heat.
Get the full recipe in the recipe card below.
How to Make This Easy Tortilla Soup
Step 1: Saute onions and garlic with spices
In a large pot, heat olive oil and butter over medium heat. Add diced onion and cook until soft and translucent, about 4–5 minutes.
Stir in the minced garlic during the last minute or two of sautéing. Sprinkle in cumin and a dash (or more!) of cayenne pepper. Give everything a good stir to wake up the spices.
Step 2: Build the soup
Dump in the diced green chiles (no need to drain) and the shredded chicken. Stir well to coat the chicken with all that flavor.
Add chicken stock or broth (homemade or boxed—both work!). Stir in the diced tomatoes with their juices. And bring to a boil.
Step 3: Flavor time
Secret ingredient: For extra depth and richness, pour in a small carton or can of tomato soup. It really pulls the whole soup together! I like organic.
Mix-ins: If you’re eating it right away, stir in frozen corn and cooked rice now. (Tip: I like to freeze extra rice for recipes like this.)
Step 4: Finish the soup
Simmer or slow cook: Let the soup simmer on the stovetop for 25–30 minutes. Or, transfer to a slow cooker and cook on low for 4–8 hours.
Just before serving, stir in fresh lime juice and chopped cilantro. Taste and season with salt and pepper as needed.
Ladle into bowls and top with your favorites, tortilla chips, avocado, cheese, sour cream, hot sauce, and more!
Crockpot Chicken Tortilla Soup Instructions
- Sauté first for best flavor (optional but highly recommended): In a skillet, sauté onion in a little olive oil and butter until soft and golden. Add garlic, cumin, and cayenne during the last minute to bloom the spices. This step adds amazing depth, totally worth it!
- Add to slow cooker: Transfer sautéed mixture to the slow cooker. Add green chiles, diced tomatoes (with juice), chicken, chicken stock, and tomato soup. Stir well.
- Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours.
- Add rice and corn: About 15-30 minutes before serving, stir in cooked rice and frozen corn. If frozen, opt for the longer time.
- Finish and serve: Just before serving, stir in lime juice and chopped cilantro. Taste and season with salt and pepper.
🍲 How to Serve Tortilla Soup
Toppings (or bottomings!) we love:
- Tortilla chips: Crushed in the bottom of the bowl for extra crunch
- Cheese: Queso fresco or shredded Mexican blend—melt some underneath, then sprinkle more on top
- Avocado: Diced or sliced
- Cilantro: Freshly chopped
- Lime: A slice or a squeeze
- Sour cream or Mexican crema: Adds creamy contrast
- Heat: Sliced jalapeños or a splash of Tabasco
Mix and match your favorites—there’s no wrong way to top (or bottom) your bowl!
How to Store
Let the soup cool completely, then store in an airtight container in the refrigerator for up to 5 days. The flavors only get better!
Can You Freeze Chicken Tortilla Soup?
Yes! This soup freezes really well. Once cooled, transfer to a freezer-safe container or bag (leave room for expansion). Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat
Reheat on the stovetop over medium heat until hot, or microwave in short bursts, stirring in between. Add a splash of broth or water if it’s thickened up a bit.
Chicken Tortilla Soup Easy Variations
- Make it creamy: Stir in a splash of heavy cream or a dollop of sour cream at the end for a creamier version.
- Dairy-free: Skip the cheese and sour cream, use avocado and lime for richness instead.
- Spice it up: Add more cayenne, jalapeños, chipotle pepper, smoked paprika, chili powder, oregano, or hot sauce for an extra kick of heat. Replace diced tomatoes with Rotel tomatoes.
- Swap the protein: Use ground beef, turkey, or shredded pork as a substitute for chicken.
- Low-carb: Leave out the rice and corn; try adding extra veggies like zucchini, carrots, celery or bell peppers.
- Gluten-free: This soup is naturally gluten-free, just double-check your broth and tomato soup labels to be sure.
- Veggie-packed: Add black beans, chopped spinach, or bell peppers for extra texture and nutrition.
- Taco-style: Swap in taco seasoning for the cumin and cayenne for a fun twist.
- Thicker soup: In place of the tomato soup, use sliced corn tortillas, pop them into the soup while it cooks, they will break apart, naturally thickening the soup.
- Enchilada style: Replace the tomato soup with enchilada sauce instead.
🍽️ What to Serve With Chicken Tortilla Soup
This soup is a meal on its own, we usually serve it as is; but here are a few easy sides if you want to round out the meal:
- Cornbread or cheesy quesadillas: Perfect for dipping!
- Simple green salad: Try it with lime vinaigrette or avocado ranch.
- Chips & guac or salsa: You can never go wrong with a little extra crunch.
- Mexican rice or refried beans: Great for a more filling dinner.
- Fruit salad: A light, fresh way to balance the spice. Try our Mexican fruit salad.
Our favorite soups
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Equipment
Ingredients
- 2 ½ – 3 cups cooked chicken shredded, turkey or rotisserie chicken may be substituted
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 – 3 shakes cayenne pepper more if spicier desired
- 4 oz diced green chilies undrained
- 15 oz diced tomatoes undrained
- 32 oz chicken stock or broth
- 1 – 2 cups cooked rice optional, great for leftover rice
- 1 cup frozen corn optional
- 1 can tomato soup single serving carton or can
- 1 – 2 limes juiced
- ¼ cup cilantro chopped, to taste
- salt and pepper to taste
SUGGESTED TOPPINGS
- Tortilla Chips
- Avocado
- Queso Fresco
- Mexican cheese blend shredded or Pepper Jack, Colby Jack, cheddar
- Fresh chopped cilantro
- Jalapenos
- Tabasco sauce
- Sour cream or Mexican Crema
Instructions
- Or use leftover turkey, chicken or rotisserie chicken, about 2 ½ – 3 cups worth, shredded or diced. See tips for making crockpot.2 ½ – 3 cups cooked chicken
- Heat a Dutch oven or soup pot over medium-high heat, pour in olive oil and butter.Toss in minced onions and saute until translucent and golden (6-7 minutes), in the last minute or so toss in the minced garlic, saute for 1 minute. Add in spices and saute for 1 minute.1 tablespoon olive oil, 1 tablespoon butter, 1 medium onion, 2 cloves garlic, 1 teaspoon cumin, 1 – 3 shakes cayenne pepper
- Pour in canned chilies, diced tomatoes, diced chicken, tomato soup and chicken broth. Stir and bring to simmer. Simmer for 15-25 minutes. If adding corn and rice, add at the end, simmer additional 4 minutes or so. Before servin4 oz diced green chilies, 15 oz diced tomatoes, 32 oz chicken stock, 1 – 2 cups cooked rice, 1 cup frozen corn, 1 can tomato soup
- Before serving stir in lime juice and cilantro. Serve hot over crushed tortilla chips, crumbled or shredded cheese, avocado chunks and a squeeze of fresh lime.1 – 2 limes, ¼ cup cilantro, salt and pepper to taste, Tortilla Chips, Avocado, Queso Fresco, Mexican cheese blend, Fresh chopped cilantro, Jalapenos, Tabasco sauce, Sour cream or Mexican Crema
Notes
- Fridge: Store leftover soup in an airtight container in the fridge for up to 5 days. The flavors get even better after a day or two!
- Freezer: Let the soup cool completely, then freeze in a freezer-safe container or zip-top bag for up to 3 months. Leave room for expansion. Thaw overnight in the fridge before reheating.
- Meal prep: Make a double batch and freeze half, or portion into single servings for quick lunches.
- Reheating: Warm on the stovetop over medium heat until hot, or microwave in 1-minute bursts, stirring between. Add a splash of broth or water if it thickens too much.
Nutrition
Radha
So many things in this healthy soup! Love it! A bowl of this soup is always comforting!
Thank you! It is really a delicious soup!
Kimberly Lefever
Made this last night, it was so yummy! Even my husband loved it and he doesn’t really like soup!
Thank you Kimberly, so glad to hear your family enjoyed this soup! It’s a chilly day winner that’s for sure!
Ledia
Live this one! We tried it tonight!
Wahoo!! So glad you did Ledia!!