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Check out this delicious and easy Chicken Tortilla Soup Recipe – most items you probably have on hand. You can make it in the Crock Pot too!
Chicken Tortilla Soup Recipe – SO EASY!
You guys – I just LOVED this recipe. My family loved it too which is a huge bonus.
It is SO good and such an easy comfort soup to whip up. Most items you likely already have in your pantry. Top with some shredded cheese and tortillas – YUM!Â
I pre-cooked a ton of chicken that I got a few weeks ago on sale (y'all, making it myself saved me a bundle), but you can use canned chicken, buy a rotisserie chicken, or make it yourself too. Super simple, and if you want to make this Chicken Tortilla Soup a little more “man” approved, add some sour cream and tortilla chips as toppings.
One of the best parts about this recipe is that you can make it VERY quick (30 minutes or less!) and you have the option to do it in a stockpot on the stove or you can throw everything in the slow cooker and let it simmer. The toppings you can add are endless too, so you really can customize this to what your family likes.
Perfection!
Ingredients for this Chicken Tortilla Soup Recipe:
- canned corn
- canned black beans
- chicken broth
- chicken breast cooked and shredded or canned chicken breast
- diced tomatoes with green chiles
- cream of chicken soup (or make your own Cream of Chicken Soup Substitute)
- Spices: garlic powder, chili powder, or onion powder (season to taste!)
Toppings:
- avocado
- sour cream
- tortilla chips or homemade tortilla strips
- shredded cheese
- fresh cilantro
- green chiles
- chili powder
How to Make Chicken Tortilla Soup in the Crock Pot
This is absolutely one of the easiest soups to make in your slow cooker!
Just open up the cans, drain the corn, beans, and the diced tomatoes, then dump EVERYTHING in together in the crock pot.
Cook in your slow cooker on low for 3 – 4 hours and you are DONE.
Stovetop directions for Chicken Tortilla Soup:
If you're in a hurry or don't have a slow cooker to use for this meal, you can easily make it on the stove top. Just grab a large stock pot and place all ingredients into the pot (again, draining the corn, beans, and tomatoes). Cook until all ingredients are warmed through and enjoy!
Chicken Tortilla Soup
Ingredients
- 1 15 oz Canned Whole Kernel Corn Drained
- 2 14.5 oz Chicken Broth Use Low Sodium if Preferred
- 1 10 oz Chunk Canned Chicken or 1 Cup Boneless Skinless Chicken Breast Cooked
- 1 15 oz Canned Black Beans Drained
- 1 10 oz Canned Diced Tomatoes with Green Chile Peppers Drained
- 1 10 oz Cream of Chicken Soup
- Optional Spices: Garlic Powder, Chili Powder, Onion Powder Season to taste!
- Sour Cream Optional for topping
- Tortilla Chips or Homemade Tortilla Strips Optional for topping
- Shredded Cheese Optional for topping
- Avocado Optional for topping
- Green Chilies
Instructions
- Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes
- Pour everything into a large saucepan or stock pot (or you can put in a slow cooker too for 3 - 4 hours)
- Cook everything together over medium heat or until heated throughout
- Top with any toppings you like and enjoy!
If you happen to be doing 21 Day Fix – here are the equivalents for this Chicken Tortilla Soup – makes 4-6 servings, 1 serving = 1/2 purple, 1 yellow, 1 red (make sure to use enough to chicken to count as a full serving of chicken)
Here are some more family friendly soups you may enjoy:Â
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Is this something you could make in advance and freeze? Any directions on best way to do so, I’m a freezer meal novice. 🙂
You could definitely throw all of this in a freezer bag and freeze to put in the slow cooker at a later time! It would make a great freezer meal. 🙂
I might have to try this just cuz but my chicken tortilla soup is very different and I get so many compliments on it! It’s my go to whenever there is some sort of party or potluck!
1 can black beans (not drained)
1 can kidney beans (not drained)
1 can chopped tomatoes with green Chili’s
1/2 onion sliced
Frozen corn
1 packet low sodium taco seasoning
Mix all of that in the crockpot
Then add 2 chicken breast right on top (do not mix in or merge down)
Cook on low 6-8 hrs and take chicken out to shred on plate before putting it back in and mixing it all up!
None of the cans are drained and there is literally no work if you buy the onions already sliced lol but that’s not too bad to do either!
Thanks so much for sharing your recipe with us Ashley! 🙂
Why is it black
Do you use the spices and garlic that are in the pic? I don’t see them in the recipe. Thank you
WHOOPS BETH – yes (good catch!) You could leave the extra spices out, but I usually add in – 1/2 tsp chili powder, 1 tbsp minced onion and 1/2 tsp minced garlic. Hope that helps!
Hi! Looks amazing, but your pic has a can of Cream of Chicken soup in it- is that a variation for non- 21 day fix?
Yes Rachel! It would not be perfect for the 21 Day fix (but if you get the Healthy Request version it wouldn’t be too terrible.) Hope that helps – I also love this one for the 21 Day Fix (I don’t have the exact container counts for it but it’s so yummy and good for you too!)
Rachel,
I’m making this tonight and have 3 little kids. I was thinking even mild Rotel might be too much spice for them. What are your thoughts on subbing that with a can of petite diced tomatoes and adding southwest corn? My other thought is to maybe use only half the Rotel and add extra tomatoes. I’m curious what you would suggest. I tried searching for recipes with similar sub ideas with no success. I appreciate you!!
Do you drain the black beans?
Yes Susan!
Thank you! The soup looked like you don’t. I will drain mine!!
I make this but use frozen chicken as well. I place 3-4 frozen chicken breast into the crockpot, cover with a whole jar of whatever salsa I like. Add the cans of corn and black beans and broth. An hour before I want to serve, I shred the chicken. Serve with sour cream , fritos or whatever else sounds yummy!
I make Chicken Tortilla soup almost this same way, except I start with a frozen chicken breast and water and cook it ,covered for 30-45 minutes. Then I remove the chicken, add the cans of veggies, shred the now-cooked chicken, and serve it with cheese and tortilla chips. Sometimes I addd a little chili powder and/or cumin. This makes enough for the 2 of us with enough left over for one of us to have another bowl later. Cooking the chicken this way makes its own chicken broth and I know what is in it!
I like this idea because I’m not big on canned soup. Sorry Laurie. I get it though, you are making recipes for people who need it quick, homemade and on the table! It’s easy to improvise.