Chicken Tortilla Soup

Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it’s been simmering for hours but on your table in 30 Minutes!  Does it get any better?!

This Chicken Tortilla Soup is the soup of my dreams. It’s almost dump and run for the ideal easy weeknight dinner or fabulous for crowds.   It is loaded with juicy, tender shredded chicken, hearty black beans, sweet corn, fire roasted tomatoes, tangy green chiles, kickin’ poblanos, creamy enchilada sauce and aromatic onions and garlic, seasoned to perfection and all topped with crispy, salty homemade BAKED Tortilla Strips!  This Chicken Tortilla Soup recipe is warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!

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CHICKEN TORTILLA SOUP RECIPE VIDEO

top view of easy chicken tortilla soup in a whit bowl with homemade tortilla strips

Chicken Tortilla Soup Recipe

Is it possible to have another favorite soup?!  I already am in love with my other Mexican inspired Soups from Mexican Chicken Corn Chowder, Chicken Fajita and Rice Soup , Cheesy Taco Soup, White Chicken Chili and Salsa Verde Chicken Tortilla Soup but this Chicken Tortilla Soup has been on my bucket list for some time and I was just waiting to get it perfect to share with you – enter perfection. I am sooooooo in love with this Chicken Tortilla Soup and can’t wait for you to love it too!

It’s so good you will never need to make a special trip to your favorite Mexican restaurant again to satisfy your Tortilla Soup cravings because you can make your own pot for the same price as one bowl –  in 30 minutes.

This Chicken Tortilla Soup comes together incredibly quickly and the majority of “making” this soup is simply dumping in cans and spices and results in a fresh and flavorful soup with a punch of flavor.   You will also love that this Chicken Tortilla Soup is a meal-in-one made with common pantry staples so you can make this soup any night of the week!

top view of authentic chicken tortilla soup in a white soup pot with a ladle scooping the soup

What Ingredients are in Chicken Tortilla Soup?

  • Chicken:   This recipe uses 1 pound boneless, skinless chicken breasts that simmer with the soup.  Feel free to swap out for chicken thighs if you prefer.  You can also sbustitute approximately 3 cups shredded rotisserie chicken.  You will want to added this already cooked chicken to the Chicken Tortilla Soup at the end of cooking with the cilantro and heat through.
  • Onion:  You can substitute the onion with 1 teaspoon onion powder.
  • Garlic Cloves:  You can substitute the garlic with 1 ½ teaspoons onion powder.
  • Poblano Pepper:  These peppers boast a very mild heat, nothing like a jalapeno, so don’t be afraid of them!  You can substitute with chopped green bell pepper if you prefer then add more hot sauce to taste.
  • Seasonings: This Chicken Tortilla Soup has a medium kick to it which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid friendly then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.
  • Canned Mild Diced Green Chilies:  Make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT!  Mild green chiles, however are more tangy than hot so you don’t have to worry about them making your soup spicy. 
  • Fire-Roasted Diced Tomatoes:  Fire roasted tomatoes boast a wonderful smoky flavor and are sweeter and less acidicy than regular diced tomatoes.  Most grocery stores carry them but if you can’t find them, then substitute regular diced tomatoes.  
  • Canned Black Beans:  You can substitute with pinto beans, kidney beans, cannellini bean or your favorite bean. 
  • Canned Sweet Corn:  I use canned corn for this Chicken Tortilla Soup for convenience but feel free to use corn fresh off the cob if you prefer.  You can also use frozen corn but add it toward the end of cooking, just so it has time to warm through, otherwise it can disintegrate.  
  • Mild Enchilada Sauce:  Feel free to use your favorite homemade enchilada sauce if you prefer.  I suggest using mild enchilada sauce because you can always add more heat but it is hard to take away!
  • Chicken Broth:  Take care your chicken broth is low sodium otherwise omit the chicken bouillon and add salt to taste. 

What spices do you put in chicken tortilla soup?

We are going to create our own custom “Taco” seasoning with:

  • chili powder
  • ground cumin
  • smoked paprika
  • dried oregno
  • salt
  • pepper

I also add chicken bouillon  to enhance the overall flavor, but this is optional.  If you skip the chicken bouillon, you are definitely going to want to add additional salt to taste. 

Up close of ladeful of easy Chicken Tortilla Soup in a white dutch oven with a spoonful of soup loaded with chicken, beans, corn, and tomatoes

How Do you Make Chicken Tortilla Soup?

This Chicken Tortilla Soup is SO EASY it’s going to blow your mind!  Because easy can be delicious when you use the right techniques and spices!

  • First, we melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly then add our garlic and sauté 30 seconds.
  • If you aren’t familiar with poblano peppers, I like to think of them as mild jalapenos.  They are not nearly as spicy as jalapenos but still have a little kick. They are thick like green bell peppers so they stand up beautifully in soups.  If you are sensitive to heat at all then feel free to substitute with a green bell pepper.
Showing How to Make Chicken Tortilla Soup by sauteinig onions, garlic, red bell peppers, poblano peppers and onions
  • Now all that’s left to do is add our Chicken Tortilla Soup ingredients consisting of chicken breasts (uncooked) mild diced green chiles, fire roasted tomatoes, black beans, sweet corn, enchilada sauce and chicken broth along with our plethora of fiestalicious spices to create the most jaw dropping soup with some seriously explosive flavor and wonderfully hearty texture.
Showing How to Make Mexican Chicken Tortilla Soup recipe by adding chicken, fire diced tomatoes, black beans, corn, enchilada sauce, chicken broth, chili powder, cumin, smoked paprika, dried oregano, salt and pepper to white Dutch oven
  • We simmer our Chicken Tortilla Soup for 20-25 minutes in order to develop the flavors and for the chicken to cook in the bubbly broth – and bonus – no chopping or handling raw chicken!
Showing How to Make authentic Chicken Tortilla Soup recipe by stirring chicken broth and chicken in white Dutch oven

Cooking chicken this way in which it is covered and gently simmered until cooked through is known as poaching.  I LOVE this fool proof method for cooking chicken as the moist heat gently cooks the chicken and prevents it from overcooking too quickly so you get succulent, tender chicken every time – as long as you don’t overcook your chicken which is pretty hard to do. That being said, I recommend checking your chicken right at 20 minutes or even earlier if you have extra thin chicken breasts.  You will know they are ready when they easily shred with a fork.

Shredding chicken on a cutting board for Chicken Tortilla Soup
  • After the chicken is cooked, shred it and add back to your Chicken Tortilla Soup along with a splash of lime juice and freshly chopped cilantro – and viola – gourmet tasting Chicken Tortilla Soup in 30 minutes!
Showing How to Make Chicken Tortilla Soup by adding shredded chicken, cilantro and lime juice to Dutch oven
  • But of course, we are not quite done. One of the best parts of Chicken Tortilla Soup or any Mexican soup is all the toppings!  Don’t underestimate the power of cheeeeese, sour cream, avocados and of course your easy, homemade tortilla strips!
Showing how to make Slow Cooker chicken Tortilla Soup by adding broth and enchilada sauce to soup and cooking for 6 hours

What Goes with Chicken Tortilla Soup?

Topping your Chicken Tortilla Soup with your favorite garnishes is half of the fun and the most important part for added texture and flavor.  You can create a toppings bar and let everyone pile on their favorites of:

  • Cheese:  a must in my book!  use freshly grated cheese for superior taste and melting ability.
  • Sour cream:  adds a wonderful creaminess to the Chicken Tortilla Soup and is my favorite topping!  Its refreshing tanginess also cuts through and compliments the robust, rich flavors.  You can also use fat free sour cream or Greek yogurt.  
  • Cilantro:  chopped cilantro adds a fresh, zesty flair. 
  • Lime Juice:  you can use bottled juice or fresh lime juice, but whatever you do – don’t skip!  The lime juice awakens the flavors of the entire soup!
  • Tortilla Strips:  tortilla Strips are the tortilla in Chicken TORTILLA  Soup!  You can use store bought or homemade (recipe below) or crushed tortilla chips work great too.
  • Avocado:  chopped or sliced avocados add a wonderful creaminess.  I prefer chopped so I can get a bite of avocado in every spoonful.  
  • Pico de gallo:  a spoonful of  pico de gallo ins’t necessary but adds a depth of freshness I love.

How Do you Make Tortilla Strips for Chicken Tortilla Soup?

Making your own homemade tortilla strips is so crazy easy and delivers chip quality results -AND you can never guess these tortilla strips are BAKED not fried.  Not only is this healthier but it is way simpler.  We make our tortilla strips while our chicken is simmering so it requires no extra time!

  1. Cut tortillas into ½ inch strips. I have found the easiest way to do this is to stack all the tortillas together then use a pizza cutter to cut them all at once. It literally takes 1-2 minutes to cut them all.
Showing How to Make Tortilla Strips for Chicken Tortilla Soup by cutting corn tortillas on a cutting board with a pizza cutter
  1. Next, light spray a large baking sheet/jelly roll pan with cooking spray. Add your tortilla strips and toss with 1 tablespoon vegetable oil.  Arrange strips in a single layer and lightly season with freshly cracked salt.
Showing How to Make Tortilla Strips for Chicken Tortilla Soup by tossing tortilla strips with vegetable oil and lining on a baking sheet
  1. Bake at 425 degrees F for 12-16 minutes or until light golden brown.
Showing How to Make Tortilla Strips for Chicken Tortilla Soup by baking on baking sheet until golden
  1. Try not to eat them all before your Chicken Tortilla Soup is done cooking

Can I use Tortilla Chips in Chicken Tortilla Soup?

I love my Homemade Tortilla Strips but you could also use your favorite chips such as Lime Tortilla Chips to play with the flavor and because it’s easy to always have chips on hand!

Can I use Rotisserie Chicken in Chicken Tortilla Soup?

Yes!  Using rotisserie chicken or shredding cooked chicken you already have on hand works great for this Chicken Tortilla Soup.  You will need approximately 3 cups shredded chicken.

Can I Add Cheese to Chicken Tortilla Soup?

Cheese is one of my favorite toppings for Chicken Tortilla Soup.  You can add cheese to the actual soup or hold it and add to individual servings.  Feel free to go crazy and mix it up with Pepper Jack or Monterrey Jack and of course Cheddar is always amazing.

How do I thicken Chicken Tortilla Soup?

I don’t think you’ll need to thicken this Chicken Tortilla Soup because we use enchilada sauce which is already thick.  If you would still like thicker soup, then you can use either masa masa harina or cornstarch.

  • Masa harina:  Masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime.  It has a very distinctive flavor.  To use, whisk 3 tablespoons with 1 cup of water until a paste forms.  Add to the soup at the end of cooking and bring to a simmer until thickened.    
  • Cornstarch:  Whisk 2 tablespoons cornstarch with ½ cup water until dissolved. Add to the soup at the end of cooking and bring to a simmer until thickened.
Showing how to make Crock Pot Chicken Tortilla Soup by putting chicken then tomatoes, green chiles, red bell peppers, poblano peppers, corn and black beans in the bottom of the crockpot

How do you Make Chicken Tortilla Soup Creamy?

You can make Chicken Tortilla Soup creamy 3 different ways:

  • add 4 oz. softened cream cheese at the end of cooking and stirring until completely melted.   This is the method I use in my Cheesy Taco Soup and Mexican Chicken Corn Chowder and it is fabulous.
  • add part sour cream, part cream cheese or part sour cream and part heavy cream.
  • substitute 2 cups of the chicken broth with heavy cream or half and half.
  • adding cheese directly to the soup will also help make it creamy and thicker.

How Spicy is this Chicken Tortilla Soup?

This Chicken Tortilla Soup has a medium kick to it which I think will be perfect for most people BUT if you are sensitive to spicy food or want to make this ultimate kid friendly then substitute the poblano pepper for a green bell pepper and reduce chili powder from 2 teaspoons to 1.  At this point you can add hot sauce to your individual servings if you like it spicier.

easy Chicken Tortilla Soup in a white dutch oven with a spoonful of soup loaded with chicken, beans, corn, and tomatoes

How do I spice up my tortilla soup?

Hot sauce is my preferred Method to spice of Chicken Tortilla Soup.   You can serve your Tortilla Soup with a bottle of hot sauce on the table or with the toppings so everyone can customize their own spice level.

How long does Chicken  Tortilla Soup last?

Chicken Tortilla Soup tastes even better the next day!  It will last in the refrigerator for up to 5 days in an airtight container.  You may need to add a little water to the soup when reheating.

Tips for Chicken Tortilla Soup

  • Prep Ahead.  You can prep all your topping while yours soup is simmering so you an literally eat dinner in 30 minutes!
  • Make it less chunky. I love chunky soups – the higher the ratio of chicken and veggies to broth the better – BUT the “chunkiness” of this Chicken Tortilla Soup is totally up to your personal preference.  For a less chunky soup, simply add additional chicken broth.
  • Double the recipe. This soup is fabulous for crowds and can be easily doubled and frozen for later – winning!
How to freeze Chicken tortilla soup by letting to cool to before freezing

How Do I Make Chicken Tortilla Soup in the Crock Pot?

This easy Chicken Tortilla Soup can easily be adapted to your slow cooker, much like my Salsa Verde Chicken Tortilla Soup.  The crockpot is fabulous if you are going to be away and can’t babysit the stove.

To make Crock Pot Chicken Tortilla Soup we are going to use all of the same ingredients with the exception of the olive oil.  We will eliminate the olive oil and and instead use cooking spray.

How to Make Crock Pot Chicken Tortilla Soup:

  1. Spray slow cooker with nonstick cooking spray and add chicken.
  2. Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine.
  3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
  4. Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for 10 minutes so the chicken can soak up more flavor.
  5. Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
  6. Top individual servings with desired garnishes.
a white bowl of Mexican Chicken Tortilla Soup loaded homemade tortilla strips, avocados, sour dream

Can I Freeze Chicken Tortilla Soup?

Finally a soup that freezes without any hassle!  Soups with dairy or pasta in them can be sketchy when frozen but this Chicken Tortilla Soup freezes and reheats beautifully as long as you keep the tortilla strips separate and don’t add any dairy products to the main soup (just add them to your individual portions).

How to Freeze Chicken Tortilla Soup:

  1. Cool. Cool Chicken Tortilla Soup completely before freezing.
  2. Package soup in a freezer safe container.  You can use sandwich size plastic bags for individual soup portions, quart size bags or freezer bags.  To easy fill these bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug.  This keeps the bag open and prevents it from collapsing when you are pouring in your Chicken Tortilla Soup.   Final packaging tip, make sure to let out any excess air before you seal.
  3. Label. Make sure to label your bags so it doesn’t’ become a freezer mystery.  You also want to label so you can be sure to use your soup within 3 months.
  4. Freeze. Once cooled and labeled you are ready to freeze your Chicken Tortilla Soup. Once the bag is solid you can lay it flat in a single layer so it’s stackable to save space.
  5. Defrost/Reheat. The easiest way to thaw your soup is in your refrigerator overnight then reheat on the stovetop or in the microwave.

If you forget to thaw your soup beforehand or are hit with a need-Chicken Tortilla Soup-now craving then you can defrost the soup in the microwave.  Transfer frozen soup into a microwave-safe container, partially cover and microwave for 2-3 increments, until the soup has become slushy, stirring in between so it thaws evenly.

Now get ready for the barrage of compliments for the best Chicken Tortilla Soup!  At home.  In 30 minutes.

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Up close of a spoonful of best chicken tortilla soup loaded with avocados, tortilla strips, black beans and corn

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How to freeze Chicken tortilla soup by letting to cool to before freezing

Chicken Tortilla Soup

Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it’s been simmering for hours but on your table in 30 Minutes! This Chicken Tortilla Soup is almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It’s warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!
Servings: 8 -10 servings
Total Time: 30 mins
Prep Time: 5 mins
Cook Time: 25 mins

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Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breasts pounded to an even thickness
  • 1 medium onion, chopped
  • 1 poblano pepper, chopped*
  • 1 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 tsp EACH chili pwdr, ground cumin, chicken bouillon pwdr*
  • 1/2 tsp EACH smoked paprika, dried oregano, salt
  • 1/4 teaspoon pepper
  • 1 4 oz. can mild diced green chilies
  • 2 15 oz. cans fire-roasted tomatoes (not drained)
  • 1 15 oz. can black beans, rinsed and drained
  • 1 15 oz. can sweet corn, rinsed and drained
  • 1 10 oz. can mild enchilada sauce
  • 6 cups low sodium chicken broth

ADD LATER

Homemade Tortilla Strips

Garnish

  • fresh cilantro
  • sour cream
  • avocado
  • lime
  • hot sauce

Instructions

  • Preheat oven to 425 degrees F (for tortilla strips).
  • Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
  • Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes then shred.
  • Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.
  • Top individual servings with desired amount of tortilla strips and garnishes.

Tortilla Strips

  • Cut tortillas into 1/2-inch strips. (I stack them all together and use my pizza cutter.)
  • Light spray a large baking sheet/jelly roll pan with cooking spray. Add tortilla strips and toss with 1 tablespoon vegetable oil. Arrange strips in a single layer and lightly season with freshly cracked salt. Bake at 425 degrees F for 12-16 minutes or until light golden brown.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!
*This soup has a medium kick to it which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid friendly then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.

HOW TO COOK CHICKEN TORTILLA SOUP IN THE SLOW COOKER

  1. Spray slow cooker with nonstick cooking spray and add chicken.
  2. Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine.
  3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
  4. Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for 10 minutes so the chicken can soak up more flavor.
  5. Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
  6. Top individual servings with desired garnishes.

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38 Comments

  1. Candice says

    Your photos are absolutely stunning! You always provide such great detailed posts which I really appreciate. Thanks for all your hard work Jen, can’t wait to make this!

    • Jen says

      Thank you so much Holly! When I started my blog I didn’t know how much I would love the photo part in addition to creating the recipes! I am so happy you are enjoying my recipes and thank you for your kind words about my posts. I hope you love this soup as much as us!

  2. Holly says

    I have loved every singe one of your soups I’ve tried so I was ecstatic to find this recipe in my inbox this morning! Making it tonight!

    • Jen says

      YAY! I am so happy you are making it so soon! I hope you love it just as much as my other soup recipes (I think you will 😉 ) Can’t wait to hear what you think!

  3. Allie says

    What an amazing amount of information you pass along. I’m just trying to figure out if I have time to plop these ingredients in the crock pot before heading out this morning 🙂 It’s gonna be delicious and welcomed on this wet, foggy day. Allie

    P.S. I hope you day is wonderful and you’re feeling spiffy.

    • Jen says

      Thanks so much Allie! If not this morning then I hope very soon because I think you will LOVE it! I hope you have a wonderful day as well and yes, I am feeling spiffy 🙂 xoxoxo You are awesome!

  4. Danica says

    Your chicken recipes are always so good. I can’t wait to make this soup. Also, I just wanted to thank you…I’m an experienced cook, but had never mastered juicy chicken until I followed your recipe for cilantro lime chicken. Your blog helped me learn a skill, not just follow a recipe.

    • Jen says

      Thank you so much for your awesome comment Danica. I am honored my recipe helped you learn how to cook juicy chicken – that is a game changer! Thank you for taking the time to comment and I hope you love this soup!

  5. Becca says

    Didn’t have any enchilada sauce on hand so made without it. Still full of flavor and delish!

    • Jen says

      Awesome, I’m so happy you loved it! Thanks Becca!

  6. Nina says

    Jen, thanks for the excellent recipes, and more than that thank you for being such an encouraging role model for living positively with a life threatening chronic disease. My beloved 34 year old nephew has CF and is now facing the need for a lung transplant, and it is hopeful for us to know your story see how you face life with enthusiasm and a great attitude.

    • Jen says

      Thank you so so much for your kind comment Nina! I am sorry to hear your nephew is in need of a lung transplant but also so excited for what he has to look forward to! To breathe and not cough, not hear your own breathing, not to be out of breath, to have energy, not have to do hours of treatments – it’s a completely new life! It has been almost 18 years since my lung transplant and they have been the best years of my life! Still ups and downs and hospitalizations but I feel wonderful most of the time. I will be praying for him! If he has any questions, please have him reach out to me. I know how helpful it can be to talk to someone who has been through it 🙂 xo

  7. Laura says

    I made this tonight and it was perfect! I have tried a lot of chicken tortilla soup recipes, but now this one is my favorite. I really wanted to comment and say that the tortilla strips were SO good!! I have never tried making my own before and I was shocked how good they are! Except my husband couldn’t stop eating them, so we barely had enough for the soup. Haha! I will have to make more next time. Thank you for the wonderful recipe!

    • Jen says

      Hi Laura, I’m thrilled you thought this Chicken Tortilla Soup was “perfect!” and your new go-to! I LOVE the visual of your husband eating the tortilla strips into oblivion – LOL! Thank you for taking the time to comment!

  8. William Smith says

    Hi, Thanks for sharing the recipe!
    I’ve tried these recipes making the tortilla at home but I have a busy schedule next month. Can I make these recipes with store bought tortillas or any other like variant?

    • Jen says

      You are so welcome William and yes, you can absolutely use store bought tortillas!

  9. Cheryl says

    Jen,

    Such beautiful photography and mouth-watering recipes. You never let us down. Everything you make looks absolutely delicious. I’m going to head to the store right now to get the ingredients for this soup and double the recipe to freeze some as I know this will go fast.

    One question: “You can creamify this easy Chicken Tortilla Soup by adding cream cheese at the end of cooking and/or heavy cream.” – How much cream cheese do you suggest adding? I’ve never tried this but it sounds really good.

    Thank you again!

    • Jen says

      Thank you so much for your kind words Cheryl! I suggest 4 oz. cream cheese, softened. I would not add the cream cheese to the portion you are going to freeze because it can separate. Enjoy!

  10. Sabrina Jiwani says

    Made this last night and it was delicious! I made a few adjustments and it turned out incredible: I added whole fire roasted tomatoes that I smashed while cooking, added enchilada seasoning, chicken soup seasoning, and a chicken bullion cube instead of seasoning, then added a jalapeno pepper as well. We were full off one bowl and it’s so healthy, and made enough servings to freeze for cold days, all for under $20!!! Excellent recipe and very fast/easy to cook.

    • Jen says

      Awesome Sabrina, I’m so pleased you love it, thank you!

  11. Jasmine says

    Do you think it’s better in a crock pot? Or the same?

    • Jen says

      I think it is absolutely delicious both ways but the chicken might be a little more tender in the crockpot.

  12. judy sistek says

    I have been using Knorr caldo de tomate. It is a tomato chicken boullion that is so good. I’m going to use this instead of chicken boullion in the broth and think it will add to the flavor. Can’t wait to make this soup. Thanks for the recipe.

    • Jen says

      I love that idea, thanks for the tip!!

  13. Angela says

    Made this soup last night and it was a huge hit! I’ve made your chicken chili several times but was in the mood to cook and try something new. Delicious!! All your recipes are amazing! Love all the thought you put into the layers of flavor and all the info you add on how to substitute and/or enhance based on preferences!

    • Jen says

      Thank you so much for your awesome comment Angela! I’m so pleased your enjoying my recipes and tips and loved this Chicken Tortilla Soup!

  14. Melissa says

    I made your chicken tortilla soup last night and all I can say is WOW! Didn’t change much. Used green pepper instead of poblano, and used Del Monte Southwest corn for the canned corn. It was awesome! I didn’t have time to make your enchilada sauce but I will soon. My favorite youtuber linked me to your site, and boy am I glad she did!

    • Jen says

      Welcome to my site Melissa! Thank you so much for your awesome review, I’m thrilled you loved the recipe so much!

  15. Bry says

    Tried this soup today in the crock pot. Smells awesome and was delicious. Only had 1 jalapeño on hand so used that and didn’t have any enchilada sauce. It was great with out it.

    • Jen says

      Thanks so much Bry, I’m so pleased it was winner!

  16. Joel says

    Can’t write enough how delicious this recipe is. I thought it was a bit fussy with smoked paprika, enchilada sauce and fire roasted tomatoes. etc etc but the depth and complexity id flavors that are developed so quickly is amazing. THANK YOU and WILL TRY MORE OF YOUR RECIPES!

    • Jen says

      Thanks so much Joel! I’m so pleased you stuck with the recipe and it was worth it! I hope you enjoy exploring my site and hopefully find many favorite! I use a lot of seasonings in my recipes so pleased don’t be scared away 😉

  17. Mary says

    I just made this soup So easy to make and so delicious. My whole family loved it and all your recipe that I have tried. thank you so much

    • Jen says

      Thanks for your awesome review Mary! I love hearing your family is enjoying my recipes!

  18. Evelyn Izo says

    When baking tortilla strips for chicken tortilla soup, sprinkle strips with tajin. Wow, it is fantastic. This is the best chicken tortilla soup.

  19. Marie G. says

    I’m so excited to make this recipe and thank you for all your recipes keep them coming!!! Marie G. Tehachapi, Ca.

    • Jen says

      You’re so welcome Marie, thanks for making them!

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