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Chicken Tortilla Soup comes together quickly using leftover chicken and the Mexican flavors are always a hit with my family.
Why You’ll Love This Recipe!
Chicken Tortilla soup is a classic Mexican soup. You will often find on the menu at your favorite Mexican restaurant. It is delicious, full of flavor, and so easy to make at home. It is made with a tomato base, shredded chicken, green chilies and a variety of great flavors.
After simmering to meld all the flavors together it is topped crispy tortilla chips, cheese and whatever you’d like to add. The soup thickens up as the cheese melts into the soup and the tortilla chips soften up and get mixed in. There are a lot of flavors and textures in this soup that you will love.
Ingredients Needed
- Shredded Chicken. I use boneless, skinless chicken breasts but you can also use chicken thighs.
- Broth, beef broth and chicken broth
- Tomato Sauce and Stewed Tomatoes
- Olive Oil
- Garlic
- Onion
- Dried Parsley
- Green Chiles
- Corn
- Worcestershire Sauce and Steak Sauce, I prefer Lea & Perrins brand for both.
- Cumin, Chili Powder, Salt and Pepper
Pair This With:
Add one or all of these yummy toppings to your chicken tortilla soup:
- Shredded Cheese such as cheddar cheese or Monterey Jack cheese.
- Sour Cream
- Avocado Slices
- Cilantro
- Tortilla Chips
- Lime Wedges
- Green Onions
- Crispy Tortilla Strips
How to Make Chicken Tortilla Soup
- Shred cooked chicken.
- Sauté onions, garlic and parsley in olive oil in a large pan, soup pot or dutch oven over medium heat.
- Add all ingredients except chicken, cheese, chips and sour cream.
- Bring to a boil and then reduce heat and simmer slowly, covered for 60 – 90 minutes.
- Add chicken and simmer until chicken is warmed through.
- Serve in a bowl with tortilla chips, cheese, fresh cilantro and sour cream.
Tips from leigh Anne
- This recipe is great for leftover chicken, but you can also use a store bought rotisserie chicken or cook chicken using your favorite method. I have recipes for Instant Pot, Slow Cooker, or microwave chicken.
- The longer you let the soup simmer, the better the taste is. Make sure to let it simmer for at least an hour.
- For extra flavor and protein add in some rinsed, drained black beans, pinto beans or kidney beans
Frequently Asked Questions
How long will leftover chicken tortilla soup last?
Stored in an airtight container in the refrigerator the soup will last 3-4 days. Reheat on microwave or on the stove top.
Can I make chicken tortilla soup in the slow cooker?
Yes! Follow the directions in this post for crock pot chicken tortilla soup.
Do I have to use Lea & Perrins sauce?
That is the brand I use and recommend but feel free to use your favorite grand of steak sauce and Worcestershire sauce.
Can I freeze the soup?
Soup freezes really well and is the perfect make ahead meal. Place soup in an airtight container and allow to cool. I like to use zippered freezer bags and place them flat in the freezer. Freeze for up to 3 months. Thaw overnight in the refrigerator an rewarm on the stove top of the microwave.
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Chicken Tortilla Soup
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1/2 large onion chopped
- 2 Tbsp dry parsley
- 1 4 oz. green chilies
- 12 oz. stewed tomatoes
- 12 oz. beef broth
- 24 oz. chicken broth
- 2 cup tomato sauce
- 1 12 oz. can corn do not drain
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp Lea & Perrins Worcestershire sauce
- 1 1/2 Tbsp Lea & Perrins steak sauce
- 1 cup water
- 5 cups shredded chicken 1 rotisserie chicken
- 2 cups cheddar cheese grated
- tortilla chips
- sour cream
- cilantro chopped
Instructions
- Saute onions, garlic and parsley in olive oil in a large pan or a dutch oven.
- Add all ingredients except chicken, cheese, chips and sour cream.
- Bring to a boil and then reduce heat and simmer slowly, covered for 60 – 90 minutes.
- Add chicken and simmer until chicken is warmed through.
- To serve: Top soup with desired toppings such as grated cheese, sour cream, avocado, crispy tortilla strips, green onions, cilantro, lime slices, etc.
Tips & Notes:
- This recipe is great for leftover chicken, but you can also use a store bought rotisserie chicken or cook chicken using your favorite method. I have recipes for Instant Pot, Slow Cooker, or microwave chicken.
- The longer you let the soup simmer, the better the taste is. Make sure to let it simmer for at least an hour.
- For extra flavor and protein add in some rinsed, drained black beans, pinto beans or kidney beans
Nutrition Facts:
Liz says
Nice soup recipe. Thanks Leigh Anne.
Debbie says
Made this for dinner. I shredded chicken from cooked drumsticks (8 I think to get 3 cups) as I did not have any rotisserie on hand. Five stars! This one is a keeper. Thanks for sharing.
Leigh Anne says
So glad you enjoyed it and great idea to use the drumsticks!
Melissa says
Making this right now….noticed that 1 cup of water is mentioned twice…is that a typo? Smells good so far!
Leigh Anne says
That’s a typo – only 1 cup of water
Melissa says
Thanks!
Melissa says
Used your quick microwave method to cook the chicken breast and it was perfect! Threw it in the kitchen aid to chop and it is ready for the soup.
Christine says
I made this last night. Easy and delicious!!! Thanks. If I can figure out how to post this to Foodily with a link back to you…I’m on it!!
Leigh Anne says
So glad you enjoyed it – it’s a favorite around here.
renee says
I’m making this today! I live near Costco and always have a chicken to use up. Thanks for sharing here…it looks delish.