There’s nothing more comforting than a warm, hearty bowl of soup, and this Chicken Tortilla Soup is the ultimate crowd-pleaser. Packed with tender shredded chicken, vibrant vegetables, and bold, smoky spices, it’s a flavorful dish that will brighten even the chilliest of days. Whether you’re craving something cozy on a quiet evening or looking for a dish that will wow your family or guests, this soup has you covered. Plus, it’s incredibly versatile—easily customizable with your favorite toppings like crispy tortilla strips, creamy avocado, or a dollop of sour cream.
What makes this recipe truly special is how easy it is to prepare, whether you’re using a slow cooker for hands-off convenience or simmering it on the stove for a quicker meal. With minimal prep and pantry staples, you can whip up a dish that tastes like it’s been simmering for hours. Perfect for meal prepping, freezing, or serving fresh, this Chicken Tortilla Soup is a must-have recipe that will quickly become a regular in your kitchen rotation.
Chicken Tortilla Soup Recipe
Prep Time: 15 minutes
Cook Time:
Slow Cooker: 6–8 hours on low or 3–4 hours on high
Stove Top: About 1 hour
Servings: 6–8
Ingredients
900g boneless, skinless chicken breasts
1 (425g) can black beans, drained and rinsed
1 (425g) can fire-roasted diced tomatoes
1 (425g) can sweetcorn, drained
1 medium onion, diced
2 bell peppers, diced
4 cloves garlic, minced
2 jalapeños, seeded and diced (optional)
950ml chicken stock
2 tablespoons (about 30g) tomato purée
2 tablespoons (15g) chili powder
1 tablespoon (8g) ground cumin
1 teaspoon (1g) dried oregano
1 teaspoon (1g) paprika
Salt and pepper to taste
For Garnish
Tortilla strips or crushed tortilla crisps
Shredded Mexican cheese blend (or grated Cheddar/Monterey Jack mix)
Diced avocado
Fresh coriander
Lime wedges
Sour cream
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Slow Cooker Method
1. Prepare the Ingredients:
Dice the onion, bell peppers, garlic, and jalapeños (if using). Rinse and drain the black beans and sweetcorn.
2. Combine in Slow Cooker:
Add the chicken breasts, black beans, diced tomatoes (including the liquid), sweetcorn, onion, bell peppers, garlic, jalapeños, chicken stock, tomato purée, chili powder, cumin, oregano, paprika, salt, and pepper into the slow cooker.
3. Cook:
Cook on low for 6–8 hours or on high for 3–4 hours.
4. Shred the Chicken:
Once the chicken is fully cooked and tender, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
5. Serve:
Ladle the soup into bowls and garnish with tortilla crisps, cheese, avocado, fresh coriander, lime wedges, and sour cream, as desired.
Stove-Top Method
1. Prepare the Ingredients:
Dice the onion, bell peppers, garlic, and jalapeños (if using). Rinse and drain the black beans and sweetcorn.
2. Cook Aromatics:
In a large pot, heat 1 tablespoon of oil over medium heat. Add the onion, bell peppers, garlic, and jalapeños. Sauté for 5–7 minutes until softened.
3. Add Spices and Base:
Stir in the chili powder, cumin, oregano, and paprika. Cook for 1 minute to toast the spices. Add the tomato purée and stir for another minute.
4. Add Liquid and Ingredients:
Pour in the chicken stock and stir well. Add the black beans, diced tomatoes (including the liquid), sweetcorn, and chicken breasts. Season with salt and pepper.
5. Simmer and Cook Chicken:
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, or until the chicken is cooked through.
6. Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
7. Serve:
Ladle the soup into bowls and garnish with tortilla crisps, cheese, avocado, fresh coriander, lime wedges, and sour cream, as desired.
Cooking Tips:
For extra flavor, sauté the onions, garlic, and peppers before adding to the slow cooker
Don’t add the garnishes until ready to serve to maintain their freshness and texture
To make homemade tortilla strips, cut corn tortillas into strips, spray with oil, and bake at 375°F for 10-15 minutes until crispy
For a thicker soup, crush some tortilla chips and add them to the soup during the last 30 minutes of cooking
Store leftovers in an airtight container in the refrigerator for up to 4 days
The soup can be frozen for up to 3 months (without garnishes)
For extra heat, add a can of diced green chiles or leave the seeds in the jalapeños
NUTRITIONAL INFO (approximate per serving, without garnishes):
Calories: 300
Protein: 35g
Carbohydrates: 25g
Fiber: 7g
Fat: 8g
This soup is perfect for meal prep and the flavors actually improve the next day. Adjust the spice level to your preference by modifying the amount of jalapeños and chili powder.
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