Chicken Tortilla Soup

The first time I had chicken tortilla soup was at a tiny café tucked behind a dusty bookstore in Tucson. It came in a deep bowl, steaming hot, with crispy tortilla strips and lime on the side. That bowl changed how I saw soup forever.

This recipe is your all-in-one guide. It covers stovetop, slow cooker, and Instant Pot methods. You’ll also get two ways to make crispy tortilla strips, plus all the best variations including creamy, green chile, and more. If you want just one tortilla soup recipe to rely on, this is it.

Why This is the Best Chicken Tortilla Soup Recipe

You’re not just getting another soup recipe. This is the only one you’ll need.

It includes clear instructions for stovetop, Instant Pot, and slow cooker cooking. No matter your kitchen setup, you’re covered.

Want it creamy or spicy? Prefer green chile flavors? This recipe is fully customizable to match your taste.

It’s quick, too. Use rotisserie chicken and dinner can be ready in about 30 minutes. Make a big batch because the flavors get even better the next day.

Planning ahead? This soup freezes well, making it perfect for meal prep.

Ingredients Needed

Here is a clear, fresh version of the ingredient list using simple notes and clean groupings.

For the soup base

• 2 teaspoons olive oil
  
• 1 onion chopped
  
• 3 to 4 cloves garlic chopped
  
• 1 jalapeño with seeds and stem removed then chopped
  
• A pinch of kosher salt and black pepper
  
• 1 fourth teaspoon dried oregano
  
• 1 fourth teaspoon cumin
  
• 1 half teaspoon ground chipotle pepper
  
• 1 can fire roasted tomatoes with green chiles about 14 ounces
  
• 3 cups chicken stock
  

Mix ins

• 3 fourth cup black beans drained
  
• 3 fourth cup frozen corn
  
• 1 cup shredded rotisserie chicken
  

Toppings

• Shredded cheese such as colby jack, monterey jack, or pepper jack
  
• Lime wedges quartered
  
• Avocado cubed
  
• Fresh cilantro
  
• Sliced green onions
  
• Two small corn tortillas cut into thin strips
  
• Fresh jalapeño slices
  

How to Make Chicken Tortilla Soup (3 Ways)

Whether you want a quick stovetop version, a set-it-and-forget-it slow cooker method, or the speed of the Instant Pot, this recipe adapts to your schedule. Each method includes clear steps and delivers rich, satisfying flavor.

Method 1: Stovetop (The Classic)

1. Heat a large saucepan over medium-high heat. Add olive oil, then stir in chopped onion, garlic, and jalapeño. Cook until the onion is soft and translucent.
2. Add salt, pepper, oregano, cumin, and chipotle powder. Stir and let the spices toast for 1 to 2 minutes.
3. Pour in fire-roasted tomatoes and chicken stock. Stir well, bring to a boil, then reduce to a simmer. Let it cook for 30 minutes.
4. Use an immersion blender to blend the soup until smooth. Leave a bit of texture if you prefer.
5. Stir in black beans, frozen corn, and 1 cup pre-cooked chicken (shredded rotisserie chicken is perfect for this).
6. Ladle the soup into bowls and add your favorite toppings like cheese, avocado, and crispy tortilla strips.

Method 2: Instant Pot (The Fastest)

1. Set your Instant Pot to Sauté. Add olive oil, then stir in onion, garlic, and jalapeño. Cook for 3 to 5 minutes.
2. Add salt, pepper, oregano, cumin, and chipotle powder. Stir for 1 minute.
3. Cancel Sauté. Add fire-roasted tomatoes and chicken stock. Place 1 pound boneless, skinless chicken breasts directly into the pot.
4. Secure the lid and set the valve to Sealing. Pressure cook on High for 10 minutes.
5. Let the pressure release naturally for 5 to 10 minutes, then quick release the rest.
6. Remove the cooked chicken breasts and shred them with two forks.
7. Use an immersion blender to blend the soup until smooth.
8. Return the shredded chicken to the pot. Stir in black beans and frozen corn. Use Sauté mode and simmer for 3 to 5 minutes to heat through.
9. Serve with toppings like lime wedges, cilantro, cheese, and crispy tortilla strips.

Method 3: Slow Cooker (The Easiest)

1. In your slow cooker, combine onion, garlic, jalapeño, salt, pepper, oregano, cumin, chipotle powder, fire-roasted tomatoes, and chicken stock. Stir to mix.
2. Add 1 pound boneless, skinless chicken breasts to the pot.
3. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken is tender.
4. Remove the chicken and shred it using two forks.
5. Use an immersion blender to blend the soup directly in the cooker until smooth.
6. Return the shredded chicken to the pot. Stir in black beans and frozen corn. Cover and cook on High for 15 to 20 minutes until heated through.
7. Serve hot with your favorite toppings like avocado, shredded cheese, and crispy tortilla strips.

How to Make Crispy Tortilla Strips (2 Ways)

Crunchy tortilla strips take this soup to the next level. Here are two easy methods to make them at home.

Method 1: Pan-Fried (Restaurant Style)
Cut corn tortillas into thin strips using a sharp knife. Heat a shallow layer of oil in a skillet over medium-high heat. Once the oil is hot, add the strips in a single layer. Fry for about thirty to forty-five seconds per side until golden and crisp. Use tongs to remove them and place on a paper towel-lined plate to drain.

Method 2: Baked or Air-Fryer (Easy and Healthy)
Preheat your oven to 400 degrees Fahrenheit or set your air fryer to the same temperature. Toss the tortilla strips lightly with oil and arrange them in a single layer on a baking sheet or air fryer basket. Bake or air fry for five to eight minutes, flipping once, until golden and crispy. Let cool before using as a topping.

The Ultimate Toppings Bar

Give your soup a boost with a build-your-own toppings bar. Mix and match for extra flavor and texture.

• Shredded cheese such as monterey jack, colby jack, or pepper jack
  
• Diced avocado for a creamy finish
  
• Fresh cilantro leaves for a pop of color and flavor
  
• Sliced green onions for a mild bite
  
• Sour cream or plain Greek yogurt for a tangy touch
  
• Thin jalapeño slices if you like heat
  
• Fresh lime wedges for squeezing on top
  
• Crunchy homemade tortilla strips
  
• Crumbled queso fresco or cotija if you want a salty kick
  
• Hot sauce for those who like it bold
  

Customize Your Soup (Easy Variations)

Make this recipe your own with these simple twists. Each one adds a new flavor profile without much extra work.

How to Make it CREAMY
Stir in softened cream cheese or a splash of heavy cream at the very end of cooking. Turn off the heat first to prevent curdling. This will give the soup a rich and smooth texture.

How to Make it GREEN (Verde)
Replace the fire-roasted tomatoes with salsa verde. Add chopped poblano peppers for a deeper green chili flavor. Let it simmer until the peppers are soft.

How to Make it THICKER
Blend one to two corn tortillas directly into the soup base using an immersion blender. This adds natural thickness. You can also stir in one to two tablespoons of masa harina for a traditional touch. Let it simmer for five more minutes to absorb the flavors.

What to Serve with Chicken Tortilla Soup

Pair your bowl with one or two of these simple sides to turn your soup into a full meal.

• Warm crusty bread or soft dinner rolls for dipping
  
• Cheesy cornbread with jalapeño or green chiles
  
• Quick stovetop quesadillas with cheese or beans
  
• A fresh avocado and black bean salad with lime dressing
  
• Fluffy Mexican rice cooked with tomato and garlic
  
• Tortilla chips with salsa or guacamole
  
• Grilled street corn with cotija and chili powder
  

How Do I Store, Freeze, and Reheat This Soup

Fridge
Let the soup cool to room temperature before storing. Pour it into an airtight container and refrigerate for up to four days.

Freezer
Skip the toppings and let the soup cool completely. Transfer to freezer-safe containers, leaving some space at the top. Freeze for up to three to five months. Thaw overnight in the fridge before reheating.

Reheat
Warm gently on the stovetop over medium heat until hot. You can also reheat in the microwave using a microwave-safe bowl. Stir occasionally to heat evenly. Add fresh toppings after reheating.

Conclusion

This chicken tortilla soup recipe gives you everything in one place. It’s quick to make, easy to customize, and packed with flavor. Whether you’re using the stovetop, slow cooker, or Instant Pot, you’ll get a rich and comforting meal every time.

The toppings, the crispy tortilla strips, the creamy or green chili variations all add something special. It also freezes well, making it perfect for leftovers or meal prep.

If you tried this recipe, leave a star rating and drop a comment with your favorite twist. Did you go creamy, spicy, or verde? Share your version with us. And if you loved it, pin it or share it with a friend.

You might also love our Chicken Taco Soup recipe, a flavorful and hearty option perfect for cozy lunches or easy weeknight dinners.

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