chicken tortilla soup in bowl

Easy Chicken Tortilla Soup

This Mexican-inspired chicken tortilla soup will be your favorite soup this fall. It’s easy, healthy, and protein packed. And the best part – it can be made on the stove top or in your crock pot! 

Prep: 20Cook: 30Total: 50 minutes
Yield 8-10 servings 1x


  • 2 tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 1/2 cup chopped fresh cilantro
  • 2 large chicken breasts (11.5 lbs)
  • 4 cups chicken broth
  • 2 14.5 oz cans diced fire roasted tomatoes
  • 1 can black beans
  • 1 can corn
  • 1 can green chilies (optional – or 1 jalapeno diced)
  • 1 small lime, juiced
  • 1 tbsp chili powder
  • 3 tsp cumin
  • 1 tsp smoked paprika (optional)
  • 1/4 tsp cayenne (optional for heat)
  • 2 tsp salt
  • 1 tsp pepper
  • Avocado, Greek yogurt, cheese, hot sauce, cilantro for garnish

Homemade tortilla chips:

  • 6 small corn tortillas
  • 1 tbsp olive oil
  • 1/2 tsp salt


  1. In a large pot, heat two tablespoons olive oil over medium heat
  2. Add in onions, garlic, and cilantro and saute until fragrant
  3. Add chicken broth, tomatoes, beans, corn, chilies and lime juice and stir
  4. Add in remaining spices and then add in chicken breasts
  5. Bring to a boil
  6. Once boiling, lower heat and let simmer for 10 minutes
  7. Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork
  8. Put shredded chicken back in soup and let simmer an additional 10 minutes

Tortilla Chips:

  1. Cut corn tortillas into thin strips. We like them very thin for extra crisp!
  2. Toss with olive oil and salt to coat
  3. Bake in 400F oven for about 10-12 minutes or until golden brown

For crockpot: Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving. 

Author: ErinCategory: gluten-free, dinner, dairy-free, nut-freeMethod: stove topCuisine: Mexican