This Chicken Tortilla Soup Recipe is ready in just 20 minutes! It’s loaded with chicken, beans, corn, melty Cheddar, and crunchy tortilla strips for the perfect weeknight dinner.
Author’s Notes
Soup + Something to Dunk!
It’s no secret I love soups. I’ve shared dozens of recipes over the years, and once the cold weather sets in, it’s all I want to make. My kids don’t complain either. Every single one of them LOVES soup. They just need something to dunk in it. Sometimes it’s a quick no-knead bread I throw together, and other times it’s store-bought rolls if I’m short on time.
With this Chicken Tortilla Soup Recipe, we switch it up. The kids get tortilla chips, and my husband and I top it with tortilla strips. It’s always a huge hit, and my whole family is obsessed with this recipe.
I love that it’s quick enough for those extra busy nights when I don’t have time for a more involved soup.
Chicken Tortilla Soup Recipe Ingredients
| Ingredient | Helpful Info & Tips |
|---|---|
| Onion & Garlic | Use fresh, pre-diced, or frozen onion to save time. Jarred minced garlic works great too. You can also skip the onion if preferred. |
| Beans | A mix of chili beans and black beans gives flavor and texture. Drain and rinse the black beans but keep the chili beans with their sauce. |
| Corn & Tomatoes | Fire-roasted tomatoes and corn make this soup rich and smoky without extra work. |
| Stock & Seasonings | Use a good chicken stock for richer flavor. Paprika, cumin, and chili powder build depth. |
| Dairy & Chicken | Soften cream cheese so it blends smoothly. Shred Cheddar from a block for best melt. Pre-shredded rotisserie chicken is the quickest option! |
Storage
This chicken tortilla soup recipe stores in the fridge for up to 5 days. Reheat gently in a pot on low until warmed through.
Freeze for up to 3 months in airtight containers or freezer bags. Thaw in the fridge and then reheat on the stove before serving.
Featured Comment
“Absolutely DELICIOUS!!! 😋 The whole family loved it!! Will definitely be making this recipe again!!”
– Audra
More Family-Favorite Soups
Soups And Stews
Sausage Potato Soup
Soups And Stews
Easy Tomato Soup Recipe
Soups And Stews
Creamy Chicken Noodle Soup Recipe
Soups And Stews
Vegetable Soup Recipe
Easy Chicken Tortilla Soup Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 3/4 cup diced yellow onion optional—see note 1
- 1 tablespoon minced garlic jarred
- 1 (10-ounce) can red enchilada sauce I use mild Old El Paso
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles added, undrained
- 1 (16-ounce) can chili beans in mild sauce
- 1 (15.25-ounce) can black beans drained and rinsed
- 1-1/2 cups frozen corn I like fire-roasted
- 3-1/4 cups chicken stock or broth
- 3/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1-1/2 teaspoons chili powder
- Salt and pepper
- 4 ounces cream cheese full-fat, softened
- 1 (8-ounce) package sharp Cheddar cheese freshly shredded, see note 2
- 2 cups shredded cooked chicken like rotisserie, see note 3
- Toppings as desired see note 4
Instructions
- In a large pot over medium-high heat, heat olive oil. Sauté onion for 3–5 minutes.
- Increase heat to high. Add garlic, enchilada sauce, undrained tomatoes, undrained chili beans, drained & rinsed black beans, corn, and chicken stock. As the soup comes to a boil, stir in paprika, cumin, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix well.
- Microwave cream cheese until very soft, about 1 minute. When the soup boils, briskly whisk in the cream cheese until smooth. Remove from heat and switch to a wooden spoon. Stir in Cheddar, a handful at a time, until melted. Add the shredded chicken and stir until heated through.
- Ladle into bowls and top with tortilla strips, sour cream, avocado, lime, or fresh cilantro.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Tortilla Soup FAQs
The soup thickens as it cools. For a chili-like consistency, use only 2 cups of chicken stock.
Add all ingredients except cream cheese and cheddar to the Crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream cheese 30 minutes before serving, then add Cheddar until melted. Check seasoning and ensure the chicken is cooked through. Serve hot.
Quick Tip
To make your own baked tortilla strips: Slice 2-3 stacked tortillas into 1/2-inch strips, and place them on a parchment-lined sheet. Toss with oil, salt, and pepper. Bake until golden, turning once, about 7-10 minutes.
Chicken Tortilla Soup Recipe: The Toppings
- Tortilla Chips: These can be crumbled on top or served on the side for added crunch.
- Avocado Slices or Guacamole: Adds such a nice creaminess to the soup.
- Sour Cream: Helps tame down the spice!
- Lime Wedges, Fresh Cilantro, and/or Green Onions: For a nice fresh flavor.
What To Serve On The Side
- Mexican Rice Recipe: A great, hearty side dish.
- Cornbread or Drop Biscuits: A warm side to dip into the soup.
- Mexican Salad: Made with the best creamy cilantro-lime dressing!
This is my go to taco soup recipe.
I am so thrilled to hear this! Thanks Sarah! 🙂
still super tasty in 2022! I cut an onion and the garlic, used chicken breasts I cooked up in the crockpot cause they were frozen this morning. This still only took 30 minutes. It was a yummy dinner for me and my husband and lunches this week.
I am so thrilled to hear this! Thanks Kelly! 🙂
wanted to try this recipe but could not get it to print. when i click on print it jumped back to top of page would love to have a copy. thanks
Hey Dave! Thanks so much for letting me know; is there anyway you could tell me what browser you’re experiencing the problem in? I can’t replicate it and neither can my developer 🙁 Any details you could provide would be so helpful! Thank you!
I accidently added my comment to the wrong recipe. I added my comments for chicken tortilla soup to the corn chowder soup. I dont know if you can change that on your end. It would make more sense for sure! 🙂
Spot on with the fresh shredded cheese.
A tip for extra flavor and kick- use mild spicy chicken broth. This will add rich flavor and compliments the ingredients.
So happy to hear this! Thanks Adam! 🙂
This soup was so easy and delicious! I followed the recipe exactly except I didn’t use canned enchilada sauce, I make my own from my homemade veggie broth. The flavors just really blended well and the cilantro and lime toppings are a must! Thanks for such and easy and delicious recipe
Oh homemade enchilada sauce sounds amazing! So glad you enjoyed! Thanks Lori!
Just found this recipe and love it. Thank you so much. I did leave out the chili beans and it still was perfect!!
So happy you enjoyed it 🙂
a delicious soup that can be made in 20 minutes
Hi Chelsea, I LOVE your site, but today I was trying to figure out the calories in this soup without any cheese, and it definitely didn’t come out right. Without the cheeses, I got 30 calories per serving. 8 oz. sharp cheddar has 900 calories and 4 oz. cream cheese has almost 400. 8 times 185 = 1480 – 1300 = 180 calories in the whole pot.
Thanks Joan! Thanks for your kind comment! 🙂 We try to be as accurate as possible on nutrition facts, but we do use a 3rd party software that may vary, based on individual cooking styles, measurements, specific brands used, and ingredient sizes.
This soup is easy to make and so so good! When I cooked the chicken beforehand, I used smoked paprika and the other spices for even more flavor. I also split the soup at the very end and added half a can of chopped jalapeños to spice it up for my husband and me (the other non-spicy soup for my kiddo). We all really enjoyed this delicious meal.
The chicken sounds delicious! So glad it was a hit, thanks Renee 🙂