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best chicken tortilla soup

(7 ratings)
Blue Ribbon Recipe by
Carla Niemeyer- Smith
salinas, CA

This is a family favorite. It can be served in a Crock Pot too. Yummy on cold nights.

Blue Ribbon Recipe

This easy chicken tortilla soup is a great weeknight dinner recipe and perfect for a cold day. It's one of those recipes where you throw everything into a pot and it cooks quickly. Cilantro and onion add the perfect amount of freshness to the soup. Sweet, crispy corn gives the soup just the right amount of sweetness. The shredded chicken soaks up all the soup's flavors. We added a little bit of cheese, sour cream, and crumbled tortilla chips. Yum!

— The Test Kitchen @kitchencrew
(7 ratings)
yield 4 to 6
method Stove Top

Ingredients For best chicken tortilla soup

  • 3 1/2 c
    chicken broth
  • 2
    chicken breasts, whole
  • 1/2 c
    chopped onion
  • 1/2 Tbsp
    ground cumin
  • 1 clove
    garlic, minced
  • 1 Tbsp
    cooking oil
  • 1 can
    diced tomatoes (16 oz)
  • 1 can
    tomato sauce (8 oz)
  • 1 can
    diced green chili peppers (4 oz)
  • 1/4 c
    chopped fresh cilantro or parsley
  • 1 Tbsp
    fresh oregano, or 1 tsp. dried oregano
  • 1 can
    pinto beans (16 oz)
  • 1 c
    frozen corn
  • salt and pepper, to taste

How To Make best chicken tortilla soup

Test Kitchen Tips
Use your pressure cooker to cook the chicken breasts. Just add one cup of water to the Instant Pot. Set the pressure to high. If the chicken breasts are frozen, cook for 20 minutes. If thawed, cook for 15 minutes. Then let natural release the steam for 5 minutes. Big time saver and the chicken shreds beautifully.
  • Shredded chicken on a plate.
    Cook chicken breasts. Remove bones and shred/finely chop.
  • Chicken broth, chicken, onions, cilantro, and minced garlic in a pot.
    Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
  • Diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans in the pot.
    Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
  • Seasoning added to the soup.
    Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
  • Soup simmering on the stove.
    Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
  • Corn added to the soup.
    Add 1 cup of corn.
  • Chicken tortilla soup simmering on the stove.
    Heat until corn is heated. This can all be done in the Crock Pot as well.
  • Taking a spoonful of chicken tortilla soup.
    Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.