This chicken tortilla soup is flavorful and has a bit of spice to it! Over the years, I have customized and simplified it to make it easier but still just as delicious. This hearty soup recipe is delicious and a filling addition to any meal. Actually, I usually eat it as a meal!
It’s easy to make and freezes well, too. You can control the level of spice by an easy substitution that I'll tell you about below.
If you love hearty soups, you'll love this easy taco soup and my favorite Pasta e Fagioli soup that I've been making for years!
Table of contents
Why you'll love this soup
- It's so flavorful and delicious! It does have a bit of a spicy kick to it but that's part of why I love it.
- This is an easy recipe that doesn't take as long as you'd think. I'll show you how to cook everything in one pot, including the chicken.
- This recipe does NOT use cream to thicken it. The fresh tortillas are added, and they dissolve to thicken the soup. Tortillas are, after all, just flour and water.
- If you like fresh garnishes, you can have fun with them. Garnish with lots of items or just a few. It's all up to you.
Ingredients & Substitution Suggestions
The trick that makes this soup quick and easy is that you are using a lot of canned pantry items. You may already have some at home so you don't even need to buy them!
- 2 cans of Rotel diced tomatoes. I used the original green chilies one. If you don't want your soup to be as spicy, substitute one can for plain diced tomatoes.
- 1 small can of diced tomatoes.
- 32 oz chicken broth. That's the whole box of broth that you can buy.
- Black beans - you can either use canned or if you have made a batch of dried beans, those work too.
- Corn - either fresh, frozen, or canned work.
- Taco mix - use your own mix or purchase a package.
- Shredded Monterey Jack cheese. I've also made this with a Mexican blend cheese or sharp cheddar. Some cheese goes into the soup, and some is for the garnish.
- Fresh tortillas - I like using the corn taco-sized ones.
- Chicken Breasts - The instructions tell you how to cook and shred them. However, if you are in a hurry (or at the grocery store), you can substitute shredded rotisserie chicken.
- Garnish options - I always have some purchased crunchy tortilla chips for a topping or as a side. Cut-up guacamole, shredded cheese, and sour cream are great garnishes.
Instructions
Step 1
Add Rotel tomatoes and diced tomatoes to a large heavy pot. I use a dutch oven but a stock pot will also work. At this stage either use an immersion blender or a regular blender to chop the Rotel and diced tomatoes into a finer size. If you like, you can puree until smooth. I have some picky eaters who don't like tomato chunks so often I blend until smooth.
Add all the chicken broth to your pot at this time.
Step 2
If using raw chicken, this is where you will add it to the liquid to cook. Simmer for approximately 15 - 20 minutes. If using rotisserie chicken, you can skip this step.
Step 3
Shred chicken and add it back into the tomato-based sauce.
Add the cut-up fresh tortillas. Trust me, they will totally dissolve and will thicken the sauce!
Step 4
Add the rest of the ingredients (except for the cheese) right after adding back the chicken and the tortilla pieces. We'll add the cheese just a few minutes before serving. Simmer for approximately 20 minutes.
Step 5
Just prior to serving, add the cheese. It will melt easily into the soup.
Serve with an assortment of garnishes which include tortilla chips, chopped avocado, sour cream, and shredded cheese.
Storage
This soup stores well in the refrigerator for up to 3 days.
I often freeze this soup and it freezes well. Freeze in sealed freezer approved containers or freezer bags. Just an fyi, a 2 cup frozen container is a great size for lunch.
Freezing Tip - I freeze a lot of foods I make for future meals. The best way to save space in your freezer is to freeze quart-sized freezer bags flat. Place the freezer bag in a quart-sized mason jar. Use, this canning funnel to make filling freezer bags easier and less messy, especially for liquids like soup.
FAQs
That has been the most frequent question. I timed how long it takes them to dissolve the last time. It took 10 minutes at a low simmer.
Note that you are adding the soft tortillas that are taco-sized. Not the crunchy tortilla chips!
As mentioned in the recipe, substitute a can of chopped tomatoes for a can of Rotel with chilies. OR, make this easy taco soup with hamburger instead of chicken for a similar flavor with less spice.
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Other Delicious and Hearty Soups
Chicken Tortilla Soup
Ingredients
- 2 cans Rotel diced tomatoes 11 oz size - Original with Chilies. If you don't want your soup as spicy, substitute a can of diced tomatoes for one of the Rotel cans.
- 1 can diced tomatoes 15 oz size
- 32 oz chicken broth That's the size of the box of broth
- 1 can black beans
- 1 can corn if using fresh or frozen, use 1½ cups
- 1 package taco mix 3 tablespoons if using your own
- 5 fresh tortillas corn type taco size - cut into pieces
- 2 raw chicken breasts Total of approx. 12 oz. Or, use 2 cups of shredded (chopped) rotisserie chicken
- 8 oz Monterey Jack cheese or Mexican blend cheese shredded - reserve ¼ for garnish
- 1 avocado Cut up - optional for garnish
- sour cream optional for garnish
Instructions
- Add Rotel tomatoes and diced tomatoes to a large, heavy pot. I use a Dutch oven but a stock pot will also work. At this stage either use an immersion blender or a regular blender to chop the Rotel and diced tomatoes into a finer size. I have some picky eaters who don't like tomato chunks, so I blend them until smooth.Add all the chicken broth to your pot at this time.
- If using raw chicken, this is where you will add it to the liquid to cook. Simmer for approximately 15 - 20 minutes. If using rotisserie chicken, you can skip this step.
- Shred chicken and add it back into the tomato-based sauce. Add the cut-up fresh tortillas. Trust me, they will totally dissolve and will thicken the sauce!
- Add all the rest of the ingredients except for the cheese when you add the shredded chicken and the tortillas. Simmer for 15 minutes, stirring occasionally.
- Just prior to serving, add the cheese. It will melt easily into the soup. Serve with an assortment of garnishes which include tortilla chips, chopped avocado, sour cream, and shredded cheese. Reserve some of the cheese for garnish (approx. ⅓)
Nutrition (I am not a nutritionist. These are estimates only)
*Initially published on April 1, 2014
Susan Moncrieff
They basically dissolve. They end up being a thickener for the soup.
Linda
I have been looking for this exact recipe. I don’t care for chunky soup, also, chicken is not a favorite whole, but I do like the taste. Thank You so much!
Kera
This soup is crazy delicious. I used the immersion blender, but I bet it would be great chunky as well.
I found that I didn't need to boil for as long as the recipe calls for (before the blender), nor did I need to simmer for that long after adding the cheese.
Lastly, I didn't add the milk - but I don't think the soup missing anything because of that. Tastes AMAZING and will definitely be a hit at dinner tonight.