There’s nothing better than a big bowl of flavorful chicken tortilla soup loaded with chicken, beans, peppers and spices on a chilly night. This is such a great recipe because it’s easy enough for a busy weeknight but delicious enough to serve when you’re craving comfort food. It’s a perfect meal for the whole family. It’s hearty, zesty, and loaded with all the toppings.
What makes this soup so special? It’s the combination of shredded chicken, beans, fire-roasted tomatoes, and just the right blend of spices simmered together until everything melds into a bowl of wonderful flavor.
I love making a big batch on Sunday so I can enjoy quick and satisfying lunches or dinners throughout the week. Not only is this a flavorful soup, but it’s loaded with protein and veggies.
Recipe for Chicken Tortilla Soup:
This recipe uses chicken thighs for maximum flavor and tenderness, a mix of beans for added heartiness, and a warm blend of spices. It simmers low and slow in the crock pot, which means it’s perfect for busy days. If you’re craving something warm, filling, and full of flavor, this Chicken Tortilla Soup is the answer. Here’s the recipe:
Ingredients You’ll Need
For the soup:
- 1 package chicken thighs (boneless, skinless preferred) or shredded chicken (rotisserie chicken or leftover chicken both work!)
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1–2 tablespoons avocado oil
- 1 container (about 4 cups) chicken broth or chicken stock
- 2 tablespoons coconut sugar (or brown sugar)
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon chili flakes
- ¾ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ½ teaspoon onion powder
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (7 oz) can hatch chiles
- ¼ cup tomato paste
- 1 tablespoon chili powder (or 1–2 tablespoons chili sauce, to taste)
- Optional: 1 (15 oz) can corn, drained
- Juice of 1 lemon or lime
For topping:
- Shredded cheddar cheese
- Tortilla chips
- Fresh cilantro
Instructions to make Chicken Tortilla Soup
1. Cook the chicken:
In a large skillet, place chicken thighs and cover with water. Cook until fully cooked through. Remove chicken, shred or chop, and set aside.
2. Sauté veggies:
In the same skillet, heat avocado oil or a little olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes, until slightly softened.
3. Transfer to crock pot:
Add the chicken and sautéed veggies. Rinse the can of black beans and kidney beans through water in a colander and add beans to the pot. Add a container of chicken broth. Add can of fire roasted tomatoes and tomato paste. Add the can of chilies and corn (optional). Add the sugar and spices and all remaining soup ingredients (except lemon/lime juice) into the crock pot.
4. Slow cook:
Cover and cook on low for 3–5 hours to let the flavors meld together.
5. Finish and serve:
Before serving, squeeze in the lemon or lime juice and stir well. Ladle into bowls and top with shredded cheddar cheese, crispy tortilla chips, and fresh cilantro.
Crock Pot & Instant Pot Variations
- Slow Cooker (Crock Pot): Add all ingredients to the crock pot and cook on low heat for 6–8 hours or high for 3–4 hours.
- Instant Pot: Cook on high pressure for 12 minutes, then do a quick release. Stir, taste, and serve.
Both methods make this soup a great easy weeknight meal with minimal effort.
Toppings on the Chicken Tortilla Soup (The Best Part!)
This soup shines when topped with your favorite toppings:
- Crunchy tortilla strips or chips
- Sliced avocado
- Fresh cilantro and green onions
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Lime wedges
- Hot sauce for an extra kick
Storage & Leftovers
This soup is even better the next day! Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it one of those family favorites you’ll keep coming back to.
You can also freeze it (without the toppings) for up to 3 months. Just thaw and reheat for a quick and satisfying meal.
Why You’ll Love This Recipe
- Perfect for meal prep! See our meal prep guide for more tips!
- Uses simple ingredients you probably already have.
- Works with rotisserie chicken, chicken thighs, or even ground beef.
- Flexible- make it in a slow cooker, Instant Pot, or on the stovetop.
- Packed with delicious flavor and lots of ways to customize with toppings.
- Perfect for the first time soup maker or as a similar soup to try if you love enchilada soup.
- Naturally gluten-free (just check your toppings!)
Question and Answer for Chicken Tortilla Soup Variations
I don’t have hatch chilies, can I use green chilies instead?
Yes, feel free to substitute any kind of chilies or peppers you love. Poblano peppers can add depth and flavor. Chipotle peppers in adobo sauce make a great southwestern type tortilla soup with a smoky flavor.
I don’t have chili sauce and all the spices, can I just use enchilada sauce instead?
Yes of course! The enchilada sauce will have many of the spices included in the recipe above. You can also add the spices in with the enchilada sauce for more flavor if you have them on hand. And feel free to use red enchilada sauce or green enchilada sauce.
I don’t have a crock pot or don’t want to wait hours to make this recipe. Can I use a soup pot or a Dutch oven to make this chicken tortilla soup on a stove top to reduce cooking time?
Yes, simply add onions, bell peppers, and garlic cloves. Sauté until fragrant. Stir in chicken stock, fire-roasted tomatoes, beans, and corn. Season with chili powder, cumin, and salt. Add in your shredded chicken. Bring everything to a gentle simmer over medium-high heat. Simmer for 20–30 minutes, allowing the flavors to deepen. Taste and adjust seasonings. Add a squeeze of lime juice for brightness. Ladle soup into bowls, add some crumbled corn tortillas, lots of fresh cilantro, and your favorite toppings and enjoy!
I don’t have kidney beans or black beans on hand, can I use other types of beans?
Yep, pinto beans work great in this recipe! Pretty much any beans you have will work.
We hope you love this soup recipe!
This flavorful chicken tortilla soup recipe is truly one of those easy recipes you’ll want to make again and again. Whether you serve it with crispy tortilla strips, avocado slices, or a splash of hot sauce, it’s guaranteed to pack a lot of flavor and satisfy the whole family.
For all those fellow soup lovers out there, this soup is perfect for any time of year, and it works great for family gatherings and parties. The next time you make this recipe, snap a photo and tag us on Instagram or Facebook! And feel free to share your personal preference for variations on spices and chilies and peppers below!
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Here is the recipe card for the Chicken Tortilla Soup:
Chicken Tortilla Soup Recipe
Ingredients
Equipment
Method
- Cook the chicken:In a large skillet, place chicken thighs and cover with water. Cook until fully cooked through. Remove chicken, shred or chop, and set aside.
- Sauté veggies:In the same skillet, heat avocado oil or a little olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes, until slightly softened.
- Transfer to crock pot:Add the chicken and sautéed veggies. Rinse the can of black beans and kidney beans through water in a colander and add beans to the pot. Add a container of chicken broth. Add can of fire roasted tomatoes and tomato paste. Add the can of chilies and corn (optional). Add the sugar and spices and all remaining soup ingredients (except lemon/lime juice) into the crock pot.
- Slow cook:Cover and cook on low for 3–5 hours to let the flavors meld together.
- Finish and serve with toppings:Before serving, squeeze in the lemon or lime juice and stir well. Ladle into bowls and top with shredded cheddar cheese, crispy tortilla chips, and fresh cilantro.
Tried this recipe?
Let us know how it was!