This hearty chicken tortilla soup is a family favorite, perfect for chilly nights or when you need a quick, satisfying meal. It’s an easy recipe that comes together in one pot, making it ideal for busy weeknights. Packed with fresh cilantro, onions, tender shredded chicken, and sweet corn, every spoonful bursts with flavor. Top it with cheese, sour cream, guacamole, or crunchy tortilla chips for a comforting meal that’s impossible to resist. You can even prepare it in a Crock Pot for hands-off cooking.
Ingredients for Flavorful Chicken Tortilla Soup
- 3 1/2 cups chicken broth (825 milliliters)
- 2 whole chicken breasts (approximately 1 pound or 450 grams)
- 1/2 cup chopped onion (75 grams)
- 1/2 tablespoon ground cumin (4 grams)
- 1 clove garlic, minced
- 1 tablespoon cooking oil (15 milliliters)
- 1 can diced tomatoes (16 oz) (450 grams)
- 1 can tomato sauce (8 oz) (225 grams)
- 1 can diced green chili peppers (4 oz) (115 grams)
- 1/4 cup chopped fresh cilantro or parsley (15 grams)
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- 1 can pinto beans (16 oz) (450 grams)
- 1 cup frozen corn (150 grams)
- Salt and pepper, to taste
How to Make Flavorful Chicken Tortilla Soup
Cook and shred the chicken
Cook the chicken breasts using your preferred method (boiling, roasting, or pressure cooking). Remove any bones and shred or finely chop the chicken.
Start the soup base
In a medium to large soup pot, combine the chicken broth, cooked chicken, chopped onions, cilantro, and minced garlic.
Add the canned ingredients
Stir in the diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
Season the soup
Add the ground cumin, oregano, about 1 teaspoon (5 grams) of salt, and 1/2 teaspoon (2 grams) of pepper. Adjust seasonings to taste.
Simmer the soup
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for about 20 minutes to allow the flavors to meld.
Add the corn
Stir in the frozen corn and continue heating until the corn is fully warmed through.
Optional Crock Pot method
To make this soup in a Crock Pot, add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
Serve and garnish
Ladle the soup into bowls and top with shredded cheese, sour cream, guacamole, and crumbled tortilla chips for added texture and flavor.
Tips for Success
- Quick chicken prep: Use a pressure cooker to save time. Add 1 cup (240 milliliters) of water to an Instant Pot. Cook frozen chicken breasts on high pressure for 20 minutes or thawed chicken breasts for 15 minutes, then let the pressure release naturally for 5 minutes.
- Customize the heat: Add more green chilies or a dash of hot sauce for extra spice.
- Make it your own: Swap pinto beans for black beans or kidney beans, or add extra vegetables like bell peppers for variety.
This flavorful chicken tortilla soup is the ultimate comfort food. With its rich broth, tender chicken, and vibrant toppings, it’s a dish that brings warmth and satisfaction to the table. Whether you make it in a pot on the stove or let it simmer away in a Crock Pot, this recipe is versatile, simple, and absolutely delicious. Top it off with your favorite garnishes, and enjoy a bowl of homemade goodness that everyone will love!
