Chicken Tortilla Soup

Chicken Tortilla Soup

Fall is soup season! Or at least it is in my house. It is the season of soup, pumpkin spice, football, and hoodies. Chicken tortilla soup is a great hearty yet fresh comfort food. I mean, who doesn’t love chicken, cheese, and avocado?! Lol.

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It is super yummy on a cold night for dinner, and it can be eaten alone, as it is hearty enough. I use the slow cooker for mine, so I fix it and forget about it. I don’t know about you, but the easier it is, the better it is in my book.

Ingredients

Two chicken breasts, boneless and skinless (cold/room temperature, not frozen) note, you can use frozen chicken, but the veggies will come out a bit more crunchy and not soft. Or one package chicken tenders works as well.

These are my favorite chicken tenders to buy, but you can also do a package of two full size chicken breasts.

1 tomato, chopped

½ an onion, chopped

1 can diced green chilis

1 teaspoon garlic salt

3 teaspoons ancho chili powder

1 teaspoon celery salt

½ teaspoon white pepper

2 cans chicken broth

1 can vegetable broth

2 bay leaves

The chicken seasoning is totally optional, but I frequently add a little in, just to enhance the chicken flavor.
Two cans of chicken broth and one can of vegetable broth, plus the green chilies. I have also substituted fresh diced tomatoes for a can of them as well. If you have everything but that, a can works just fine.

Directions

Combine all of these items in the slow cooker and cook on high 3-4 hours. I presume low would be 6-8 hours, although I have never done it on low. The chicken needs to reach 165 degrees internal temperature to be fully cooked. It is then safe to consume. Once the chicken is cooked, let it cool and then shred. Once it is shredded, return it to the slow cooker to heat back up, which will only take a few minutes.

Adding the veggies into the slow cooker! It is the start of something amazing.
Fully cooked chicken that is tender and juicy. Once it is cool, it is ready to be shredded!

Garnish

Garnish:

Avocado, sliced

Monterey Jack cheese, shredded

My favorite cheese. Tillamook cheese is our go-to.

Fresh colantro

Tortilla strips

I love the added flavor of these tortilla strips. If you don’t have these, substituting a bag of basic tortilla chips that have been broken up works just fine as well.

Notes

For the garnish, I never use a specific amount. It’s more a preference to taste. My husband likes copious amounts of cheese and only a small amount of avocado. I am the opposite, so whenever I am putting it together I make sure everybody has the amount they like. I also put the garnish into the bowl first, then ladle the soup on top of it. This will combine everything and make the cheese melt in the bowl.

Another great way to use this recipe is to cook the chicken exactly as directed above, and then shred it for chicken tacos. I just omit the vegetable broth for that. Everything else is exactly the same. I love to do this and eat it in a taco salad bowl.

I’m so hungry!

Additions

I cook a box of Mexican rice to put in the bottom of the taco salad shell, add my cheese and then the chicken. The cheese melts between the rice and chicken, making it perfect. You can add refried beans in here at this point if desired as well. Then garnish it with whatever you want. I always make a homemade pico de gallo to go on top, with some sour cream, lettuce, and olives.

This cooking method for chicken tacos is my favorite because the chicken is cooked in the deliciously flavorful broth. It is tender and easy to shred, and it doesn’t dry out. My husband prefers beef tacos, but shredded chicken is my personal favorite.

The great thing about this soup recipe is that it uses everything I already keep in my pantry and fridge. The most I may have to go to the store and pick up is the cheese, and that is it. Which is easy because my husband can pick that up on his way home from work without going out of his way or forcing one of us to make a special trip.

Because it is done in the slow cooker, the result is it can be left alone. The only prep work involves chopping a few veggies and opening a couple of cans from the cabinet. That is it. I enjoy the simplicity of this meal, yet it produces an amazing and hearty dish that my husband and I love. In fact we were talking earlier this afternoon about it being time to make some tortilla soup again.

Discussion

I hope you enjoy this chicken tortilla soup recipe! It is frequently requested in my house. Have you tried this chicken tortilla soup recipe? Let me know your thoughts in the comments. Check out my other soup recipes!

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33 thoughts on “Chicken Tortilla Soup”

  1. I love Chicken Tortilla Soup! I have not made it for almost a year due to our low carb eating. I think I will make it again and use Low Carb Tortillas. Thanks for the reminder. It looks good.

    1. We made this for dinner last night and it was SO good! The Ancho chili powder really gives it that POW! I used canned jackfruit and just Veggie Stock (instead of the chick broth) to keep it plant-based. Super good and will be adding this into our rotation for sure!

  2. I love a good chicken tortilla soup and what’s better than the slow cooker. We use it for pulled pork all the time. One of the best cooking inventions ever. Why am I always eating a snack when I read your posts?

  3. I love chicken soup 😍 well anything with chicken 😋 will try your recipe of Chicken Tortilla Soup. Sounds like a quick dinner recipe for me. 🙂

  4. I love your recipes! This is another that I will be trying soon. I wish I had more days I could spend in my kitchen cooking. Sometimes my schedule doesn’t cooperate with my preferences.

  5. I love the looks. Chicken and cheese both are my favorites and hence this should be an awesome dish. Will try to get this soup made at my home very soon. Thank you Erica for sharing.

  6. I don’t think I’ve every tried out ground white pepper in a recipe before! I think I need to pick some up and try it out. This soup looks delicious.

  7. This is such an easy recipe to follow and hassle free. Flavorful too as its got cheese and crunchy tortilla strips. Have not added chopped avocado to a soup, will definitely try that next time.

  8. Happy New Year Erica to you and your family. Always a pleasure to visit your site and see the amazing dishes and foods. I love this comfort food that you have made and will try it this week. Thanks for the detailed recipe, the pics and everything you do. Stay safe and strong

  9. I love chicken tortilla soup! I love how simple this recipe is, and honestly it is such a comforting soup to enjoy. My husband loves when I make this soup as well. I guess I’ll be making this soup again very soon. I was just thinking of meals to add to our menu! Thank you for sharing this recipe.

  10. Yum! This chicken tortilla soup looks delicious. I’m a big fan of soups and I’m always looking for more recipes so I’ll save this one for later. I’m looking forward to trying it.

  11. I am ALL about the soups and stews this time of year. Especially those that can be done in the slow cooker so that I can set and forget while working from home. The best part about recipes like this is that we have the opportunity to tweak and change them to set our individual preferences. Thanks for sharing yet another great recipe that I’m just going to have to try out in our house lol

  12. I love recipes that use up things I already have in my fridge! In recent months, I have slowly started making some more things from scratch, like pasta sauce and baked goods. I haven’t tried any soups yet, but maybe I should give it a go!

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