Easy Chicken Tortilla Soup Recipes

Easy Chicken Tortilla Soup

Start with this simple chicken tortilla soup made with chicken, tomatoes, corn, salsa, and a squeeze of citrus.

Ingredients

• 8 cups chicken broth
• 1 (28-ounce) can tomatoes, or 2 smaller cans, pureed or left chunky
• 1 can corn, drained
• Juice of 1/2 lime or lemon
• 3-4 boneless chicken breasts, cut into cubes
• 1/4 cup salsa or more to taste

Directions

1. Add the chicken and chicken broth to a large soup pot.
2. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is completely cooked through.
3. Stir in the tomatoes, corn, salsa, and lime or lemon juice.
4. Continue cooking until everything is heated through.
5. Taste and adjust the salsa or citrus if desired.
6. Serve warm with favorite tortilla soup toppings.

Hearty Chicken Tortilla Soup

Recipe by Joann E. Janson, Saint Augustine, Florida

This hearty version combines chicken, black beans, corn, tortillas, cilantro, and Mexican-inspired seasonings for a filling family soup.

Ingredients

• 3 boneless, skinless chicken breasts, cut into small cubes
• 1 medium garlic clove, minced
• 1 cup chopped onion
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 lime
• 1 cup frozen corn
• 1 can black beans, drained and rinsed
• 48 ounces chicken broth or stock
• 6 small corn tortillas, torn or cut into small pieces
• 1/4 cup fresh cilantro, finely chopped and divided

For Serving

• Salsa
• Shredded Mexican cheese
• Chopped green onion
• Sour cream
• Extra lime, optional

Directions

1. Heat the olive oil in a large soup pot.
2. Add the chicken, onion, and garlic. Sauté until the chicken is cooked through.
3. Stir in the cumin, oregano, paprika, chili powder, and salt. Cook for another minute or two.
4. Add the juice of half the lime, corn, black beans, and 32 ounces of the chicken stock.
5. Bring to a boil, then reduce the heat to a simmer.
6. Add the tortillas and half of the cilantro.
7. Simmer for about 45 minutes, stirring occasionally.
8. If the soup becomes thicker than you like, add some of the remaining stock until it reaches the desired consistency.
9. Serve topped with cheese, cilantro, salsa, green onion, sour cream, and an extra squeeze of lime.

Tomatillo Chicken Tortilla Soup

Recipe by Kathleen O., Bloomington, Minnesota

This green tortilla soup gets its fresh flavor from tomatillos, peppers, garlic, and oregano. Add shredded chicken, black beans, and corn for a hearty soup, or leave out the chicken for a vegetarian version.

Ingredients

• 4 cups vegetable stock
• 2 cups water
• 4 cups tomatillos, loosely chopped
• 1 1/2 cups green bell pepper, loosely chopped
• 1 cup yellow onion, diced
• 2 tablespoons fresh garlic, chopped
• 2 tablespoons oregano
• 1 teaspoon garlic powder
• 2-4 jalapeños or other hot peppers, with seeds, depending on desired heat
• 1 cup prepared black beans, optional
• 1 cup sweet corn, optional
• 12-15 ounces cooked chicken breast, shredded, optional
• Salt and pepper, to taste
• 1 tablespoon olive oil

Directions

1. Use a large soup pot that holds at least 8 cups.
2. Heat a small amount of oil in the pot over medium-high heat. Add the onion and sauté until it begins to soften and lightly brown.
3. Add the chopped garlic about halfway through cooking the onion. Continue cooking briefly until fragrant.
4. Pour in the vegetable stock and water.
5. Add the tomatillos, green bell pepper, jalapeños, oregano, and garlic powder.
6. Bring the soup to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the vegetables are tender.
7. Carefully blend the soup with an immersion blender, or transfer it in batches to a blender or food processor, and blend until smooth.
8. Return the soup to the pot if needed. Stir in the chicken, black beans, and corn as desired.
9. Heat until everything is warmed through.
10. Taste the finished soup before adding salt and pepper, since the stock, beans, and chicken may already contain salt.
11. Serve with your favorite tortilla soup toppings.

Crockpot Chicken Tortilla Soup

Recipe by Katherine, USA

Let the slow cooker do most of the work with this hearty chicken tortilla soup made with black beans, tomatoes, salsa, cilantro, onion, garlic, and cumin.

Ingredients

• 4-5 boneless chicken breasts, cut into small pieces
• 2 cans black beans, with liquid
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1 cup finely chopped onion, or more to taste
• 2 (14 1/2-ounce) cans chicken broth
• 1 large can tomato sauce
• 1 large can minced, diced, or crushed tomatoes
• 1 cup salsa, mild or spicy
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon ground cumin

For Serving

• Shredded Monterey Jack cheese
• Sour cream
• Crumbled tortilla chips

Directions

1. Melt the butter in a skillet over medium heat.
2. Add the chicken, onion, and garlic. Sauté until the chicken is cooked through.
3. Transfer the chicken mixture to the slow cooker.
4. Add the black beans, chicken broth, tomato sauce, tomatoes, salsa, cilantro, and cumin. Stir to combine.
5. Cover and cook on LOW for 6-8 hours.
6. Ladle into bowls and top with shredded cheese, crumbled tortilla chips, and sour cream.