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Chicken Tortilla Soup

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My Chicken Tortilla Soup combines shredded chicken, corn and beans, with a delicious broth that incorporates homemade enchilada sauce and chicken broth. Adjust the spices to your liking, and add all the toppings, including cilantro, jalapeño, avocado, and tortilla chips!

Overhead shot of one black bowl filled with chicken tortilla soup, with chips and avocado, on a gray tray.

As ya’ll have probably noticed, I love my soups, and this Chicken Tortilla Soup is the bomb. It’s thick and flavorful, and I’ll explain how you can adjust the spices to get to your optimal spice level. In the past, I’ve gone a bit overboard on everything jalapeño, so I’m revamping some of my recipes so that you can make the recipe your own. I want YOU to love these recipes like I do.

Tex-Mex Recipes are my favorites, and I have a variety for you to choose from in my Tex-Mex category page. I always keep my pantry stocked with corn, beans, sauces, tortillas, long-grain rice, avocados, garlic, and onions, and then I make sure I pick up the refrigerator items I need each week. Fresh ingredients make all the difference, so cilantro and jalapeños are on my weekly list.

Side view of one black bowl filled with chicken tortilla soup, with chips and avocado, on a gray tray.

Ingredients needed for Chicken Tortilla Soup:

  • Fresh Chicken Breasts – To make this soup nice and thick, I use about 3 pounds of chicken breasts.
  • Corn and Beans – One bag of frozen corn and one can of beans is just right.
  • Onion and Garlic – Diced onion and garlic gives the soup the best flavor. You can also include more diced jalapeño for additional spice.
  • Homemade Enchilada Sauce – This is the secret ingredient that makes tortilla soup so tasty. You can store-bought cans, but fresh is best!
  • Toppings – Jalapeno, cilantro, avocado, tortilla chips, etc.

Pro-Tip: Make the enchilada sauce the day before and store in your refrigerator. Then this soup cooks in well under an hour!

All the ingredients on a gray tray, including homemade enchilada sauce.
A pan of homemade enchilada sauce, with an immersion blender.

How to shred chicken easily:

After a life-time of shredding chicken with two forks, I decided to jump on the band-wagon and try the mixer method. Just simply place the warm chicken breasts in a standing mixer, and using the paddle attachment, mix until the chicken falls apart. It took just a couple of minutes, and I’ll never go back to the fork method!

A mixing bowl with shredded chicken breast.

How to make Chicken Tortilla Soup:

  1. Make the enchilada sauce. Follow my homemade sauce instructions. Store in the refrigerator until you are ready to make the soup. I highly recommend making the sauce a day or so in advance.
  2. Cook the onion and garlic. Sauté the onion in olive oil until soft, and then add garlic for about 30 seconds. Season with salt and pepper.
  3. Add the enchilada sauce and chicken broth. Turn up the heat, and bring to a slow boil.
  4. Cook the chicken. Slice each chicken breast into about thirds, and sprinkle with some kosher salt. Place in pot, and cook for about 15 minutes, or until done. Remove the chicken to cool slightly.
  5. Add the corn and beans. Pour the frozen corn and the rinsed and drained black beans to the pot. Continue to simmer.
  6. Shred the chicken. Place chicken in a bowl of a standing mixer. Using a paddle attachment, mix until the chicken is fully shredded. Add the chicken back to the pot, and continue to simmer for 5-10 minutes.
  7. Check seasonings. Taste the soup, and adjust it with additional salt and pepper, if needed.
  8. EAT.
A pan full of the best chicken tortilla soup.

Some of my other favorite soup recipes:

Soup Season is the BEST season! Enjoy! 😀

A bowl of chicken tortilla soup, with chips and a spoon.

Make this soup next: Hearty Chicken Chili

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of one black bowl filled with chicken tortilla soup, with chips and avocado, on a gray tray.

Chicken Tortilla Soup

My Chicken Tortilla Soup combines shredded chicken, corn and beans, with a delicious broth that incorporates homemade enchilada sauce and chicken broth. Adjust the spices to your liking, and add all the toppings, including cilantro, jalapeño, avocado, and tortilla chips!
5 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Keyword: chicken tortilla soup, tex-mex
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 2-cup servings
Calories: 399kcal
Author: Sue Ringsdorf

Ingredients

For the soup:

  • 2 Tablespoons olive oil
  • 1 large yellow onion – chopped
  • 3 cloves garlic – diced
  • kosher salt and pepper – to taste
  • 5 cups homemade enchilada sauce – homemade recipe on my site (or store-bought)
  • 4 cups low-sodium chicken broth
  • 2.5 pounds chicken breasts – cut into thirds
  • 14 oz frozen corn
  • 15 oz. black beans – rinsed and drained
  • fresh cilantro, jalapeno, tortilla chips, avocado slices – for serving

Instructions

  • In a large saucepan, heat olive oil on medium heat. Add onion and sauté until soft, approximately 5 minutes. Add garlic and stir for another 30 seconds.
  • Pour homemade enchilada sauce and chicken broth into pot, and bring to a boil. Add chicken breasts and reduce heat to simmer. After chicken is done (about 15 minutes), remove and shred. Using a standing mixer makes the shredding super easy!
  • Add the frozen corn and black beans to soup mixture. Add shredded chicken back to saucepan, and simmer for another 5-10 minutes. Stir and check seasonings.
  • Serve with toppings. Enjoy!

Notes

  1. Make the homemade enchilada sauce in advance, and store in your refrigerator.
  2. You can also freeze the enchilada sauce.
  3. The soup may also be frozen up to three months.
 

Nutrition

Calories: 399kcal | Carbohydrates: 40g | Protein: 42g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1504mg | Potassium: 992mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1043IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 3mg

14 Comments

  1. Carol Abbott says:

    I just have to comment. I actually made two recipes of your Chicken Tortilla Soup today, and it tastes wonderful! But what was my AHA moment, was shredding chicken breasts in the standing mixer. WHAT? I couldn’t believe it, but I tried anyway. You have saved me so much time, and wear and tear on my sore joints in my wrist and fingers.
    Thanks so much!

    1. Suebee Homemaker says:

      Hi Carol! Gosh, I’m so happy you found a pain-free way to shred chicken! It works wonderful for me too. Thanks for your feedback on the soup. One of my favorites!

  2. Jackie Thill says:

    Another great soup SueBee!! You are right about the homemade enchilada sauce. I made this soup earlier in the day and then went to babysit my grand baby. Got home to discover that it was more than half eaten. Glad they left some for me!

    1. Suebee Homemaker says:

      Thanks Jackie! I’m so glad they left some for you. Maybe hide some in the back of the refrigerator?!

  3. Made the Chicken Tortilla Soup for the family during the football. Not only was the soup a five-star hit with the family but the Vikings came back from a 0-20 half time deficit for the win!
    Love all the soups on the blog Sue!
    BTW, I did make the homemade enchilada sauce which was fantastic itself!

    1. Suebee Homemaker says:

      The homemade sauce MAKES the soup! I’m so glad you tried it, Dave, and SKOL! 🙂

  4. You have the best soups! So many amazing choices. More please. Repeat.

    1. Suebee Homemaker says:

      More soups are on the way! 🙂

  5. At my house (in Northern Michigan), soups have become a winter staple. This is absolutely one of our favorites.

    1. Suebee Homemaker says:

      Ya’ll will be eating soups until May up there in the snow country!! 🙂

  6. This is amazing! So flavorful, hearty and healthy!! Will make often!!

    1. Suebee Homemaker says:

      We love it too. And I love that it’s healthy! 🙂

  7. Mike Ringsdorf says:

    This soup is no joke! The best I have ever had so I would not do the shortcuts…..You can do it!

    1. Suebee Homemaker says:

      Thank you! 🙂

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