Easy Chicken Tortilla Soup

4.97 from 27 votes

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Made with a ton of veggies and chicken this Chicken Tortilla Soup is healthy, filling, easy to make and downright delicious. Give it a try!

This Chicken Tortilla Soup does not taste like healthy food, even though it is and is packed with veggies. It tastes amazing and delicious. It’s ready to eat in a snap and your whole family will have seconds. Especially if there are tortilla chips crumbled into it and a little sour cream on top. That’s how my daughter takes it and that’s how I love it too. It’s my new favorite soup and I hope you enjoy it as much as I do.

Chicken Tortilla Soup

What is Chicken Tortilla Soup?

Tortilla Soup is a classically Mexican dish that has a tomato and broth base. Typically it is filled with vegetables and chicken, though pork or turkey can also be used in place of the chicken. It is the perfect recipe to make if you have a few stale corn tortillas.

Chicken Tortilla Soup

How to make Chicken Tortilla Soup:

This recipe just involves a ton of chopping and simmering. Nothing hard about it, but just takes a little time! Be sure to use fresh corn cut from the cob for an extra sweet crunch. Also, check out my crock pot version of this same soup. Equally delicious!

  1. Chop and saute all the vegetables in olive oil: onions, carrot, zucchini, garlic, corn on the cob.
  2. Add in beans, tomato sauce, chicken stock and spices.
  3. Bring soup to boil and reduce to simmer.
  4. Place chicken breasts into broth to poach in cooking liquid for 20 minutes.
  5. Remove chicken, shred and return to soup pot.
  6. Cut corn tortillas into strips and add to soup. Cook another 5-10 minutes.
  7. Serve with cilantro, sour cream, tortilla strips, cheese and avocado.

Chicken Tortilla Soup

Cooking the Chicken for Chicken Tortilla Soup

Instead of using separate cutting boards and knives for the chicken and cutting it before cooking, I like using tongs and sliding the whole chicken breasts right into the pot to poach. After 20 minutes or so, the chicken should be completely cooked and be easy to shred or cut.

Slide the completely cooked chicken back into the pot and finish with the tortillas. SO much easier than messing with raw chicken!

Cooking Chicken

How to thicken Chicken Tortilla Soup

The broth in chicken tortilla soup is flavorful and delicious and a big reason it’s so good is because the corn tortillas you stir in end up dissolving and becoming part of the soup and slightly thickening the broth, while adding a delicious corn flavor.

If you’d like a thicker soup, try stirring in a little masa (the corn flour used for making corn tortillas).

Chicken Tortilla Soup

Best toppings for this soup

I love loading my soup up with all.the.toppings. and I think all the goodies on top of this soup are what make this extra special. Plus, it’s a great way to please a crowd…handing out bowls of chicken tortilla soup and then being able to customize them how you’d like. Here are my favorites:

  • grated cheese
  • chopped cilantro
  • sour cream
  • cojita cheese
  • crispy tortilla strips/tortilla chips
  • avocado/guacamole
  • lime wedges
  • sliced black olives
  • diced red onion

Chicken Tortilla Soup

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Chicken Tortilla Soup

Chicken Tortilla Soup: Healthy and Delicious!

This is my new go-to soup because it’s healthy, filling, easy to make and downright delicious. I love the taste of this soup and don’t feel the least guilt eating two bowls. Ok, ok THREE bowls. Try it out soon and let me know what you all think. This is totally my kind of food and it’s been pushed to the top of my weekly dinner menu–that’s how much I love it.

Save, pin, print, bookmark this recipe because it’s a good one!

4.97 from 27 votes

Chicken Tortilla Soup

Made with a ton of veggies and chicken this Chicken Tortilla Soup is healthy, filling, easy to make and downright delicious. Give it a try!
servings 6 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 cups yellow onion diced
  • 1 clove garlic grated
  • 1 cup diced carrot
  • 1 small zucchini diced
  • 2 ears sweet corn cut off the cob, or 1 1/2 cups frozen corn
  • 15 oz. black beans 1 can drained and rinsed
  • 15 oz. cannellini beans 1 can drained and rinsed
  • 15 oz. tomato sauce 1 can
  • salt & pepper to taste
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 6 cups chicken stock
  • 2 chicken breasts
  • 5 corn tortillas cut into strips

toppings:

  • fresh cilantro if desired
  • chips if desired
  • sour cream if desired
  • avocado etc., if desired

Instructions

  • Place a large pot over medium heat. Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly 5 minutes. 
  • Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup.
  • Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.

Nutrition

Calories: 437kcal | Carbohydrates: 57g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 942mg | Potassium: 1162mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 16.1mg | Calcium: 134mg | Iron: 5.9mg
Course: Dinner, Soup
Cuisine: Mexican
Keyword: Chicken Tortilla Soup
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Recipe Rating




113 Responses
  1. Amy

    Instead of zucchini, I used celery. I don’t care for zucchini either. I am a vegetarian, so I left out the chicken and thru in a little cooked white rice.

  2. Diane

    5 stars
    Made this delicious soup today. Both my husband and I loved it. Added a 7oz. Tin of green chilis and instead of the corn tortillas I put some beanitos tortilla chips, broken up, on top as a garnish. Will definitely make again. Thanks!

  3. Anna

    Hi there! I haven’t posted before, but this one needs it. I’m a college student and I make this every week. However, I change a few things up, so I’ll let you (and other readers) know just so you could try it if you want to. I use black beans and pinto, instead of canneloni (I think those get too mushy). Also, I add in an extra can of corn and use about three carrots. We tend to have probably about 12 cups of chicken stock. The extra corn and carrots gives us more veggies. Also, using a weird flavor of tomato sauce doesn’t change anything. Instead of putting tortillas in it, I make quesadillas on the side. Thank you for a great recipe. 🙂

  4. Hope Mayer

    5 stars
    This was amazing! I made this for dinner last night, and just ate a bowl for breakfast. SO GOOD! And like most things, it’s even better the next day. Thanks for the yummy recipe!!

  5. Phyllis Frey

    Why d o you make it so hard to get the receipe? Too many ads .I don’t always have time to read and it us not easy to keep the receipe. I usually just give up. Do you really need all those sponsors and crap? You ar ed about to loose me.

    1. Lauren

      I’m sorry you think I have too many ads! Are you on a mobile device or desktop computer? Sometimes that can make a difference. And yes, I do need ads to help go towards the costs that you might not realize I have to pay for. Things like my URL, web hosting, photo editing software, endless groceries, etc. I’d hate to loose a reader, but I do need the ads.

  6. Lori

    The recipe looks great, But…. I have read the comments that go with the pictures at least 3 times. Sooo funny. Good luck with the evil Cadbury eggs. By the way ear plugs don’t work. You can still hear them.

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  8. Doris Greenwood

    5 stars
    This soup is very good. The changes I made are to cut the cumin to just one teaspoon (not a fan of it’s strong flavor) and I add a 15 oz. can of diced tomatoes. This recipe is a keeper! When I serve it, I put a nice dollop of sour cream on top.

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  11. Pam

    5 stars
    I made this for the first time last year, and have made it numerous times since then. It is one of our favorite soups. I make it pretty much per the recipe with only a few small changes. I use a small frozen bag of corn, only 1 tsp of smoked paprika, and one carton (32 Oz) of chicken broth/stock. I cheat and use already prepared tortilla strips from the store and we add them to our bowls rather than the pan. There is only 2 of us, so we eat this for several days in a row, which is OK because we love it. Thank you for such a great recipe.

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  13. Janet

    5 stars
    Made soup today with a few changes. Used fire roasted tomato instead of tomato sauce and omitted paprika. It was great! Instead of putting tortillas in soup I toasted them in oven spraying olive oil n sprinkling a lil salt on them. I made some white rice n let it cool. After soup was done I put a lil bit of white rice at bottom of bowl then put soup on top topped with baked tortillas and cilantro with a squeeze of lime. Thank you for recipe this is a keeper.

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  15. Sara Murray

    5 stars
    Delicious! I didn’t have the tortillas, but I served some tortilla chips as a side, garnished with a little sour cream. I will definitely make this again.

  16. Deirdre Gordon

    4 stars
    A great base, but definitely needed more seasoning. I added chili powder, garlic powder, jalapeno powder and more oregano as well a can of fire roasted rotel and jalapenos to give it kick and more Mexican flavor profile.

  17. Vicki Sowards

    I do not like soup at all…but I love this. I make it on cold days here in AZ. Since we do not have many of those, it is especially an inportant day when we have it!!

  18. Hannah Tannery

    5 stars
    Happy 10 years blogging! I am so happy to have found your blog on Insta! You have helped us tremendously in the meal department in giving us quick, healthy, and kid friendly options!!!

    This is our favorite recipe for the cooler fall weather! And our 5 year old loves it!!! She calls it the yummy soup! 🍁 ❤️

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