Easy Chicken Tortilla Soup Recipe

Easy Chicken Tortilla Soup in a bowl topped with a dollop of sour cream, and tortilla strips

Easy Chicken Tortilla Soup Recipe

There's nothing quite like coming home to the warm, inviting aroma of homemade chicken tortilla soup simmering in your slow cooker. This Mexican-inspired dish combines tender shredded chicken, rich tomato broth, and a medley of vegetables and spices to create a comforting meal that's perfect for any season.

Course: Soup

Cuisine: American

Keyword: Easy Chicken Tortilla Soup Recipe

Servings:

Calories: 53kcal

Author: Wendi Spraker

Cost: 30.00

Equipment

1 slow cooker

Ingredients

1 rotisserie chicken shredded
2 tablespoons olive oil
1 large onion diced
2 bell peppers any color, chopped
3-4 cloves garlic minced
1 14.5 oz cans of diced fire-roasted tomatoes
1 15 oz can black beans, drained and rinsed
1 15 oz can corn, drained
1 can Rotel (15 oz)
1 Chipotle in Adobo Sauce
2 tablespoons tomato paste
1 quart of chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Prep Your Ingredients Start by gathering and preparing all your ingredients. Dice your Onion, garlic, and chop your bell peppers
If you're using a rotisserie chicken, shred it now and set aside. If using raw chicken breasts, you'll add them whole to the slow cooker.
Begin by adding the olive oil to the bottom of your slow cooker—layer in the diced onion, bell peppers, and garlic. If using raw chicken breasts, place them on top of the vegetables. Add the fire-roasted tomatoes, black beans, corn, and green chilies.
Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Pour in the chicken broth and add the tomato paste. Give everything a gentle stir to combine the ingredients without disturbing the chicken (if using raw).
Cover your slow cooker and set it to LOW for 6-8 hours or HIGH for 3-4 hours. The soup is ready when the chicken is fully cooked and tender enough to shred easily (if using raw chicken).
If you used raw chicken, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. If you're using rotisserie chicken, add it now. Adjust the seasonings to taste.
Pour a serving of soup into a bowl, garnish with jalapeño slices, sour cream, lime juice, tortilla strips, and cheese if you would like!

Video

Notes

Must-have toppings for authentic flavor: Tortilla strips, shredded Mexican cheese, diced avocado, sour cream, fresh cilantro, and lime wedges
Key tips: The soup tastes better the next day, can be frozen for up to 3 months, and the toppings are crucial for the right texture and flavor experience. For best results, set up a topping station and let everyone customize their bowl.
To get the most flavor, briefly sauté the onions, garlic, and bell peppers in a pan before adding them to the slow cooker - this extra step develops deeper flavors
If the soup is too thick, add more chicken broth. If it's too thin, let it simmer uncovered for 20-30 minutes to reduce, or add a tablespoon of tomato paste
For maximum flavor from your spices, add half at the beginning of cooking and the other half in the last 30 minutes - this creates layers of flavor
Make your own tortilla strips by cutting corn tortillas into thin strips, tossing with oil and salt, and baking at 375°F for 10-15 minutes until crispy - they're much better than store-bought
Store toppings separately from the soup to prevent them from getting soggy. Avocado should always be cut fresh when serving to prevent browning
If you like a spicier soup, leave the seeds in the jalapeños or add a canned chipotle pepper in adobo sauce at the beginning of cooking

Nutrition