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 Prep Time
    8-10 servings 5minutes
    Cook Time
    Servings Prep Time
    8-10 servings 5minutes
    Cook Time
    a white bowl of Chicken Tortilla Soup loaded homemade tortilla strips, avocados, sour dream
    • 2tablespoons olive oil
    • 1lb boneless skinless chicken breastspounded to an even thickness
    • 1 medium onionchopped
    • 1 poblano pepperchopped*
    • 1 red bell pepperchopped
    • 4 garlic clovesminced
    • 2tsp EACH chili pwdr, ground cumin, chicken bouillon pwdr*
    • 1/2tsp EACH smoked paprika, dried oregano, salt
    • 1/4teaspoon pepper
    • 1 4 oz. can mild diced green chilies
    • 2 15 oz. cans fire-roasted tomatoesnot drained
    • 115 oz. can black beansrinsed and drained
    • 1 15 oz. can sweet cornrinsed and drained
    • 110 oz. can mild enchilada sauce
    • 6cups low sodium chicken broth
    • 1tablespoon lime juice
    • 1/3 chopped cilantro
    Homemade Tortilla Strips
    • 8 (6-inch) corn tortillas
    • 1tablespoon Vegetable oil
    • salt
    • fresh cilantro
    • sour cream
    • avocado
    • lime
    • hot sauce
    1. Preheat oven to 425 degrees F (for tortilla strips).
    2. 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.
    3. 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.
    4. 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.
    5. Top individual servings with desired amount of tortilla strips and garnishes.
    Tortilla Strips
    1. Cut tortillas into 1/2-inch strips. (I stack them all together and use my pizza cutter.)
    2. 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.
    Recipe Notes

    *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.


    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.