Hearty Chicken Tortilla Soup

Welcome to your new favorite comfort food recipe: **Easy Chicken Tortilla Soup**. This beloved dish has been meticulously crafted to deliver maximum flavor with minimal effort, making it a perfect addition to your weeknight rotation or a cozy weekend meal. Whether you prefer the set-it-and-forget-it convenience of a slow cooker (Crockpot) or the speed of an Instant Pot and pressure cooker, this recipe is designed for you. It brings together succulent, tender chicken, a medley of vibrant vegetables, an expertly balanced homemade spice blend, and satisfyingly crispy tortilla strips, all mingling in a rich, soul-warming broth. This is more than just a soup; it’s a bowl of pure comfort that promises exceptional taste without compromising on the ease of preparation.

Why You Will Love This Easy Chicken Tortilla Soup Recipe

This isn’t just another soup recipe; it’s a culinary experience designed to make your life easier and your meals more delicious. Here’s why this **easy chicken tortilla soup** will quickly become a household favorite:

• Unmatched Convenience: Life is busy, and we understand that. This recipe truly shines in its hands-off cooking approach. By utilizing either an Instant Pot or a slow cooker, you can simply add your ingredients, set the timer, and walk away. This frees up valuable time, allowing you to focus on other tasks, enjoy family time, or simply relax while your kitchen fills with the savory aroma of a delicious homemade meal. No constant stirring or monitoring required!
• Significant Time-Saving: For those hectic weeknights, time is of the essence. The Instant Pot drastically cuts down cooking time compared to traditional stovetop methods, delivering a fully cooked, flavorful soup in a fraction of the time. Even the slow cooker, while taking longer overall, offers a hands-off method that saves you active cooking time and effort. You get the rich, slow-simmered taste without the constant attention.
• Perfectly Tender, Juicy Chicken: One of the hallmarks of a great chicken soup is perfectly cooked chicken. Thanks to the magic of slow cooking or pressure cooking, the chicken breasts (or thighs!) in this recipe become incredibly tender, moist, and easy to shred. This prolonged, gentle cooking process ensures that the chicken absorbs all the wonderful flavors of the broth and spices, resulting in a melt-in-your-mouth texture every single time.
• Deeply Enhanced Flavor Profile: The extended cooking time offered by both slow cookers and Instant Pots is a flavor developer’s dream. It allows all the ingredients – from the aromatic vegetables and robust spices to the rich chicken broth – to slowly meld and intensify. The result is a profoundly flavorful, complex soup that tastes like it’s been simmering for hours, creating a truly satisfying and memorable dining experience.
• Effortless One-Pot Meal: Who enjoys a mountain of dishes after cooking? This **one-pot chicken tortilla soup** minimizes cleanup significantly. All the delicious components cook together in a single pot, making the entire cooking process streamlined and simple, from prep to serving. Fewer pots mean less washing, and that’s a win in any kitchen!
• Ideal for Batch Cooking & Meal Prep: If you’re a fan of meal prepping or cooking for a crowd, this **homemade chicken tortilla soup** is your ally. It scales beautifully, allowing you to prepare a large batch that can be stored and reheated for quick, nutritious meals throughout the week. It’s perfect for satisfying lunch cravings or providing a ready-made dinner solution on busy days, offering both convenience and healthy eating options.

What Type of Chicken is Best for Chicken Tortilla Soup?

Choosing the right chicken is key to perfecting your **Chicken Tortilla Soup**. Luckily, this recipe is incredibly versatile, allowing you to use various cuts depending on your preference and what you have on hand. Here are some excellent options:

• Boneless, Skinless Chicken Breasts: This is a widely popular and lean choice. Chicken breasts cook relatively quickly, especially in an Instant Pot, and are incredibly easy to shred once tender. Their mild flavor perfectly absorbs the rich spices and broth, making them an excellent canvas for the robust flavors of the soup. Look for fresh, plump breasts for the best results.
• Boneless, Skinless Chicken Thighs: For those who prefer a richer flavor and a slightly more forgiving texture, chicken thighs are an outstanding option. They contain a bit more fat than breasts, which contributes to a more succulent and flavorful outcome, especially when slow-cooked. Thighs are less prone to drying out, making them ideal for longer cooking methods in a Crockpot.
• Pre-Cooked Rotisserie Chicken: If you’re truly short on time but still crave homemade taste, a pre-cooked rotisserie chicken is a game-changer. Simply shred the meat from a store-bought rotisserie chicken and add it to your soup during the last few minutes of cooking, just enough to heat it through and allow it to absorb some of the soup’s delicious liquid. This instantly adds a layer of complex, roasted flavor.
• Leftover Cooked Chicken: Don’t let delicious cooked chicken go to waste! Any leftover cooked chicken – whether it’s grilled, roasted, or baked – can be shredded or diced and incorporated into this soup. This is a fantastic way to reduce food waste and repurpose leftovers into an entirely new, exciting meal. Just like rotisserie chicken, add it towards the end of the cooking process to avoid overcooking.

No matter which chicken you choose, ensure it’s cooked until fork-tender so it can be easily shredded and incorporated throughout the soup, providing a satisfying bite in every spoonful.

How to Make Homemade Chicken Tortilla Soup (Overview)

Crafting this incredible **Chicken Tortilla Soup** is surprisingly straightforward, whether you’re using a slow cooker or an Instant Pot. The detailed measurements and full, step-by-step instructions for each cooking method can be found in the comprehensive recipe card located at the bottom of this post. However, here’s a general overview of the simple process to give you an idea of how easily this delicious meal comes together:

1. Aromatics First: Begin by sautéing the chopped onions and minced garlic directly in the pot. This crucial step builds a flavorful foundation for the entire soup, releasing their sweet and pungent aromas.
2. Combine Core Ingredients: Next, add the main components to your pot: the raw chicken breasts, flavorful chicken broth, a boost of Better than Bouillon (if using), your expertly blended taco seasoning, and the rich tomato paste.
3. Seal and Cook: Depending on your chosen appliance, close and seal the pot. The cooking method will then take over, transforming these simple ingredients into a deeply flavorful soup.
4. Shred the Chicken: Once cooked, carefully remove the tender chicken from the pot. Using two forks, easily shred the chicken into bite-sized pieces. This ensures every spoonful of soup is packed with savory chicken.
5. Return and Finish: Return the shredded chicken to the pot. Add any additional ingredients like corn, black beans, and diced tomatoes with chilis, allowing them to warm through and meld with the rich broth. A squeeze of fresh lime juice brightens everything up.
6. Serve and Garnish: Give everything a final stir, then ladle your piping hot **chicken tortilla soup** into bowls. Finish with a generous sprinkle of crispy tortilla strips and your favorite garnishes for the ultimate experience.

This streamlined process ensures you get a robust, satisfying meal with minimal fuss, making homemade soup an achievable reality even on the busiest days.

Cook Time and How Long to Cook Chicken Tortilla Soup

The beauty of this **Chicken Tortilla Soup recipe** lies in its adaptability to different cooking appliances, each offering distinct advantages in terms of cook time and convenience. Understanding these variations will help you plan your meal perfectly.

Slow Cooker / Crockpot Method:
If you opt for the beloved Crockpot slow cooker, you’re choosing a method that excels in developing deep, complex flavors with minimal hands-on time. The slower cooking process gently braises the chicken and vegetables, allowing every ingredient to truly meld together. For optimal tenderness and flavor, we recommend cooking your **slow cooker chicken tortilla soup** on the low setting for 8 hours. Alternatively, if you need it ready a bit sooner, you can cook it on the high setting for 4 hours. Both methods yield exceptionally tender chicken and a rich, aromatic broth that will fill your home with an inviting scent.

Instant Pot / Pressure Cooker Method:
For those who need a delicious meal on the table in record time, the Instant Pot or pressure cooker is your best friend. This method drastically reduces the overall cooking time without sacrificing flavor or tenderness. You will cook your **Instant Pot chicken tortilla soup** at high pressure for just 10 minutes. Keep in mind that this 10-minute active pressure cooking time doesn’t include the time it takes for the Instant Pot to come up to pressure (which can vary from 10-20 minutes depending on the quantity of liquid and initial temperature) or the natural release time afterward. A natural pressure release of about 10 minutes is recommended to ensure the chicken remains incredibly tender and juicy, after which you can do a quick release for any remaining pressure. This method is ideal for busy weeknights when you crave a homemade meal but are short on time.

Regardless of your chosen appliance, these cook times are designed to give you perfectly cooked chicken and a flavorful, hearty soup that’s ready to satisfy your cravings.

Substitutions and Add-Ins for Your Chicken Tortilla Soup

One of the joys of making **homemade chicken tortilla soup** is its incredible versatility. This recipe serves as a fantastic base, allowing you to customize it with a variety of substitutions and add-ins to suit your taste, dietary needs, or what you have on hand. Don’t be afraid to get creative!

• Corn: For a touch of sweetness and pleasant texture, stir in fresh, frozen, or canned corn kernels towards the end of cooking. Frozen corn is especially convenient and adds a vibrant pop of color.
• Avocado: A classic topping for tortilla soup! Diced fresh avocado adds a luxurious creaminess and a boost of healthy fats. It cools the palate and provides a delightful contrast to the warm, spicy soup.
• Cilantro: Fresh cilantro is non-negotiable for many when it comes to Mexican-inspired dishes. A generous garnish of chopped fresh cilantro leaves right before serving adds an invigorating burst of fresh, herbaceous flavor.
• Lime: A squeeze of fresh lime juice is a simple yet transformative addition. It brightens up all the flavors in the soup, adding a necessary acidic counterpoint that makes the other ingredients sing. Don’t skip this!
• Cheese: For an extra layer of richness and flavor, sprinkle shredded cheddar, Monterey Jack, or crumbled queso fresco over each bowl. The melting cheese creates a comforting, gooey texture.
• Sour Cream or Greek Yogurt: A dollop of full-fat sour cream or a healthier alternative like plain, non-fat Greek yogurt adds a wonderful creaminess and helps to balance out the spices, providing a cool contrast. Greek yogurt also offers a protein boost!
• Hot Sauce / Jalapeños: If you crave more heat, serve your soup with your favorite hot sauce on the side, allowing each diner to customize their spice level. Sliced fresh or pickled jalapeños also offer a delicious kick.
• Extra Tortilla Strips: For ultimate crunch and texture, don’t be shy with the crispy tortilla strips! You can buy them pre-made or easily make your own by frying or baking thin strips of corn tortillas.
• Rice or Quinoa: To transform your soup into an even heartier, more filling meal, stir in some cooked rice (such as brown or white rice) or quinoa. This makes it a complete meal perfect for cold evenings.
• Bell Peppers: Add diced bell peppers (any color) along with the onions and garlic for an extra layer of sweetness and a beautiful color. They soften nicely and contribute to the vegetable medley.
• Zucchini: For a lighter vegetable boost, add diced zucchini during the last 15-20 minutes of cooking (slow cooker) or after shredding the chicken (Instant Pot). It adds a subtle freshness without overpowering the soup.
• Spinach: Stir in a few handfuls of fresh spinach at the very end. The residual heat of the soup will wilt it perfectly, adding a healthy green component without altering the flavor significantly.
• Broccoli: While less traditional, finely chopped broccoli florets can be a great addition for added nutrients. Add them towards the end of cooking to ensure they are tender-crisp.

These suggestions allow you to tailor your **comforting chicken tortilla soup** to your personal preferences, making every bowl a unique and delightful experience.

How to Store Leftover Chicken Tortilla Soup

Proper storage is essential to keep your **homemade chicken tortilla soup** fresh and delicious for future meals. Fortunately, this soup stores remarkably well, making it perfect for meal prep.

Once the soup has cooled completely to room temperature, transfer it to an airtight container. Make sure the container is tightly sealed to prevent any air exposure, which can degrade the soup’s quality and freshness. Store the sealed container in the refrigerator for up to 3-4 days. For best results, avoid storing the tortilla strips directly in the soup, as they will become soggy. Keep them separate and add them fresh when serving leftovers.

How to Reheat Chicken Tortilla Soup for Best Results

Reheating your **delicious chicken tortilla soup** is simple, and there are several methods to ensure it tastes just as good as it did on day one. Remember to only reheat the amount you plan to eat to maintain the best quality for the remaining soup.

• Stovetop (Recommended): This is often the best method for reheating soup as it allows for even heating without compromising texture. Transfer the desired amount of soup to a saucepan or pot. Heat over medium heat, stirring occasionally, until the soup reaches a gentle simmer. Allow it to simmer for a few minutes until it is heated through completely. Be careful not to boil the soup vigorously, as this can cause the chicken to become tough or the vegetables to break down and lose their texture.
• Microwave: For a quick and convenient option, the microwave works well. Pour the desired amount of soup into a microwave-safe bowl. Cover the bowl loosely with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Microwave on high in 1-minute intervals, stirring thoroughly between each interval, until the soup is heated through to your desired temperature. Always exercise caution when handling hot soup from the microwave.
• Instant Pot (Sauté Function): If you initially cooked the soup in an Instant Pot, you can easily use its “Sauté” function for reheating. Simply pour the cooled soup back into the Instant Pot insert and select the “Sauté” function on a low setting. Stir occasionally to prevent sticking and ensure even heating until the soup reaches your desired temperature. This method is great for larger batches.
• Slow Cooker (Crockpot): For larger quantities or if you prefer a gentler reheat, the slow cooker can be used. Place the soup back into the Crockpot insert and set it to the “Low” or “Warm” setting. Allow the soup to heat gradually, stirring occasionally, until it reaches the desired temperature. This method is slower but ensures even heating and prevents scorching.

Always taste and adjust seasonings after reheating if needed, and add fresh garnishes like tortilla strips, avocado, and cilantro for the best experience.

Freezer Tips for Chicken Tortilla Soup

Freezing **Chicken Tortilla Soup** is an excellent way to prepare meals in advance, ensuring you always have a comforting, homemade option ready when you need it. This soup freezes beautifully, maintaining much of its flavor and texture.

To freeze, first ensure the soup has cooled completely to room temperature. This is crucial to prevent ice crystals from forming and affecting the soup’s quality. Divide the soup into individual portions or family-sized servings, depending on your needs. For best results, use freezer-safe containers with airtight lids, heavy-duty freezer bags (removing as much air as possible), or even specialized freezer soup molds. These molds are fantastic for creating perfect single portions that can be easily popped out and stored in a larger freezer bag.

You can freeze the soup tightly covered and sealed for up to 3-4 months. While it may remain safe to eat beyond this period, some quality (texture, flavor vibrancy) may start to fade. Always label your containers with the date of freezing to keep track.

When you’re ready to enjoy, transfer the frozen soup from the freezer to the refrigerator to defrost overnight. For a quicker thaw, you can use the defrost setting on your microwave or place the sealed container in a bowl of cold water. Once thawed, reheat using one of the methods described above (stovetop is usually best after freezing) and garnish with fresh toppings. Freezing allows you to enjoy this delicious **comfort food soup** whenever a craving strikes, making meal planning a breeze!

More Delicious and Cozy Soup Recipes You’ll Love

If you’ve enjoyed this **easy chicken tortilla soup**, then you’re in for a treat! Our collection of comforting and flavorful soup recipes is designed to warm your soul and simplify your cooking. Explore more delicious options:

• Hearty Chicken Florentine Soup: A creamy, delicious soup packed with chicken and spinach.
• One-Pot Lasagna Soup: All the flavors of lasagna in a comforting, easy-to-make soup.
• Slow Cooker Crockpot Chicken Pot Pie Soup: The classic comfort of chicken pot pie in a rich, creamy soup format.
• Creamy Autumn Butternut Squash Soup: A naturally sweet and savory vegetarian delight, perfect for fall.
• Classic Homestyle Chicken Noodle Soup: The ultimate cold-weather remedy, just like grandma used to make.
• Slow Cooker Crockpot Cheeseburger Soup: A fun and hearty soup that tastes just like your favorite cheeseburger.
• Rich Slow Cooker Crockpot Broccoli Cheese Soup: A creamy, cheesy favorite that’s simple to make.
• Velvety Creamy Chicken Alfredo Soup: Indulgent and satisfying, combining two beloved dishes.
• Smoky Roasted Poblano Soup: A flavorful soup with a gentle kick from roasted poblano peppers.
• Quick Rotisserie Chicken Noodle Soup: A super-fast version of the classic using pre-cooked chicken.

Each recipe offers unique flavors and preparation methods, ensuring there’s a cozy bowl of goodness for every occasion.

The Ultimate Easy Chicken Tortilla Soup

By Brandi Crawford

This **Easy Chicken Tortilla Soup recipe** has been perfected for ultimate convenience and flavor. It’s incredibly simple to make using either a slow cooker (Crockpot) or an Instant Pot, delivering a comforting meal with minimal effort. This soul-warming dish harmoniously blends tender, shredded chicken, vibrant vegetables, an irresistible homemade spice mixture, and crunchy tortilla strips into every spoonful. Enjoy a deeply satisfying, flavorful soup that promises convenience without ever compromising on delicious, authentic taste. It’s the ideal weeknight dinner or a delightful weekend treat for the whole family.

Print Recipe
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Prep Time: 10 minutes

Cook Time: 25 minutes (Instant Pot) / 4-8 hours (Slow Cooker)

Total Time: 35 minutes (Instant Pot) / 4-8 hours (Slow Cooker)

Course: Dinner, Lunch

Cuisine: Mexican, American

Servings: 6

Calories: 339 kcal

Equipment Needed

• Instant Pot or Slow Cooker (Crockpot)
• Freezer Soup Molds (optional, for meal prep)
• Large Spoon or Ladle
• Cutting Board & Knife

Ingredients

• 1 cup chopped yellow onion
• 3 garlic cloves, minced
• 1 pound boneless, skinless chicken breasts (or thighs)
• ⅓ cup tomato paste
• 32 oz (4 cups) chicken broth (low sodium preferred)
• 1 tablespoon Better Than Bouillon Chicken Flavor (optional, for additional rich flavor)
• 1 cup frozen whole kernel corn (can also use fresh or canned, drained)
• 1 (14.5 oz) can black beans, rinsed and thoroughly drained
• 1 (14.5 oz) can diced tomatoes and chilis (like Rotel), drained
• 1-2 tablespoons fresh lime juice (adjust to suit your taste)
• Tortilla strips, for serving
• Optional Garnishes: Sliced avocado, sour cream, fresh cilantro, shredded cheese, jalapeños

Homemade Taco Seasoning (highly recommended, but store-bought works too!)

• 1 ½ tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional, for a spicy kick)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

Slow Cooker/Crockpot Method:

1. Add all of the soup ingredients (everything except for the tortilla strips and optional garnishes) directly into your slow cooker insert. Stir gently to combine everything well.
2. Cover the slow cooker with its lid. Cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours. The chicken should be fork-tender and easily shredded.
3. Once cooked, carefully open the slow cooker. Using two forks, remove the cooked chicken breasts (or thighs) and shred them into bite-sized pieces on a clean cutting board.
4. Return the shredded chicken to the slow cooker and stir it into the soup. Taste and adjust seasonings if necessary, adding more salt, pepper, or lime juice to your preference.
5. Ladle the warm **slow cooker chicken tortilla soup** into bowls and serve immediately. Garnish generously with crispy tortilla strips and any other desired toppings like avocado, cilantro, or cheese.

Instant Pot Method:

1. Press the “Sauté” function on your Instant Pot. Once hot, add a tablespoon of oil (like olive oil or avocado oil) to the inner pot. Add the chopped onions and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the onions are softened and fragrant. Press “Cancel” to turn off the Sauté function.
2. Add the raw chicken breasts, chicken broth, Better than Bouillon (if using), homemade taco seasoning, and tomato paste to the Instant Pot. Stir to ensure the tomato paste is dissolved and ingredients are well combined. Do not stir in corn, beans, or Rotel at this stage if using.
3. Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function (depending on your model) and set to HIGH pressure for 10 minutes.
4. Once the cooking cycle is complete, allow the steam to naturally release for 10 minutes. This means do not touch the steam release valve. After 10 minutes, carefully switch the vent to “Venting” to quick release any remaining pressure. Once the pin drops, it’s safe to open the lid.
5. Carefully remove the cooked chicken from the pot and transfer it to a cutting board. Using a knife and fork, shred the chicken into desired pieces.
6. Return the shredded chicken to the Instant Pot. If you want to add corn, black beans, and diced tomatoes with chilis, now is the time. You can optionally turn the “Sauté” function back on (on low) for 3-4 minutes to warm these additions through and allow their flavors to meld. Stir in the fresh lime juice.
7. Ladle the hot **Instant Pot chicken tortilla soup** into serving bowls. Garnish with plenty of crispy tortilla strips and your preferred toppings such as avocado slices, a dollop of sour cream or Greek yogurt, and fresh cilantro. Enjoy your quick and delicious meal!

Recipe Notes and Tips

• Topping Ideas: Get creative with your toppings! Beyond tortilla strips, consider sliced avocado, reduced-fat sour cream or plain, non-fat Greek yogurt (a great protein-rich sour cream replacement), a dollop of homemade guacamole, fresh or pickled jalapeños for a kick, or a sprinkle of finely chopped green onions.
• Spice Level: Adjust the amount of cayenne pepper in the homemade taco seasoning to control the heat. For a milder soup, omit it entirely. For more heat, feel free to add a pinch more!
• Vegetarian Option: To make this soup vegetarian, simply omit the chicken and use vegetable broth. You can add extra beans, corn, or other vegetables like bell peppers or zucchini for heartiness.
• Making Your Own Tortilla Strips: For ultimate freshness, cut corn tortillas into thin strips, toss with a little oil, and bake at 375°F (190°C) for 8-12 minutes until golden and crispy, or fry in a shallow amount of oil until crisp.

Nutrition Information

Serving: 1 bowl

Calories: 339 kcal

Carbohydrates: 22g

Protein: 30g

Fat: 8g

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party tools like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific meal, we recommend calculating it with the actual ingredients and brands used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful for your individual dietary needs.

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