Chicken Tortilla Soup

October 5, 2025

I am so excited to share this chicken tortilla soup recipe with you! This soup is like a warm, cozy hug on a chilly day.

A soup with lots of vegetables that is filling, wholesome, hearty is going to make your day so much brighter.

With just a few pantry items and some fresh ingredients, you can wow everyone. You will have restaurant quality, if not better, right in your home!

Should Chicken Tortilla Soup be Chunky or Watery?

The answer is that it all depends on you and your preferences. The wonderful thing with soups are if they are too chunky, simply add more liquid. Whether you’re adding broth or water, you can easily adjust the texture of the soup!

What to Garnish Tortilla Soup With?

Some topping options to garnish chicken tortilla soup are the following:

sour cream
fresh cilantro
shredded cheddar cheese (or your favorite cheese)
tortilla strips
avocado
Parmesan crisps
crackers
croutons
toasted bread husks

Enjoy this tasty soup!

Prep Time: 10 minutes	Cook Time: 25 minutes
Serves: 6	Total Time: 35 minutes

Ingredients

1 lb cooked chicken breast (shredded) + 4 quarts filtered water
2 tbsp extra virgin olive oil
1 small onion or 1/2 of a large onion (diced)
3 cloves garlic (minced)
18 oz. canned (or in a jar) diced tomatoes
16 oz. canned (or in a jar) organic mild salsa
15 oz. canned kidney beans (rinsed)
1 1/2 cups frozen or canned organic corn (rinsed)
2 cups reserved water from boiled chicken
1 cup water (or chicken broth)
1 1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
2 1/2 tsp onion powder
1 1/4 tbsp parsley flakes
1 1/2 tsp organic sugar
1/4 tsp cumin
2 tbsp chili powder

Toppings *Optional

Sour cream, cilantro, tortilla strips, shredded cheddar cheese

Instructions

1. Bring a large pot of water to a boil and add the chicken breast. Bring heat down to a medium and let the chicken simmer about 10 minutes.

2. Once the chicken is cooked through, reserve 2 cups of the water and strain the chicken. Shred the chicken using two forks. Hold the chicken down with one fork. Pull the chicken little by little until the desired texture is achieved. Set aside.

3. Add olive oil and diced onions to a large pot and saute on low-medium heat until golden brown. (About 1o minutes) Keep stirring every few minutes so the onions don’t burn.

4. Add minced garlic and saute for another minutes.

5, Next add the diced tomatoes, salsa, kidney beans, cooked shredded chicken, corn, and stir.

6. Next add 2 cups reserved water and 1 cup water (or chicken broth).

7. Stir and bring the pot to a slow simmer.

8. Next add salt, black pepper, garlic powder, onion powder, parsley flake, sugar, cumin, and chili powder.

9. Stir and let is slow simmer for 10-15 minutes. If you prefer a more watery texture, add more water or broth until desired texture is achieved.

10. Add your favorite toppings, serve warm, and enjoy!

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