Easy Chicken Tortilla Soup – Eat Yourself Skinny

Why You’ll Love This

• Quick and Easy – this soup can be ready in just 30 minutes if made on the stovetop, or you can throw all the ingredients into your crock pot, set it, and forget it!
• Healthy – this flavorful chicken tortilla soup is high in protein and fiber while still being light and comforting.
• Customizable – adjust the spice level, add extra veggies, or use rotisserie chicken for a shortcut.
• Great for Meal Prep – the flavors taste even better the next day, making it perfect for leftovers! I love making a big batch on the weekends to enjoy throughout the week.

Ingredients You’ll Need

• Chicken – boneless skinless chicken breasts work best, but you can also use chicken thighs or even shredded rotisserie chicken.
• Onion + Garlic – chopped onion and garlic cloves add significant flavor.
• Chicken Broth – low sodium chicken broth, chicken stock, or vegetable broth are all great options.
• Tomatoes – a large 28-ounce can of crushed tomatoes works well, but diced, fire-roasted tomatoes, or canned tomato sauce will do too.
• Green Chiles – they add a kick of spice and flavor.
• Enchilada Sauce – this enhances the soup’s flavor; choose your spice level between mild, medium, and hot.
• Black Beans + Corn – add extra protein and texture; feel free to use fresh or frozen corn.
• Lime Juice – it complements all the bold flavors!
• Spices – a delightful mix of chili powder (or chipotle powder), cumin, kosher salt, black pepper, and a bay leaf. Add cayenne pepper for extra heat.

How to Make the BEST Chicken Tortilla Soup

To accommodate various cooking methods, I will detail how to prepare this homemade chicken tortilla soup in the crock pot, your Instant Pot, or on the stovetop!

1. Sauté Onion and Garlic. In a large soup pot or Dutch oven, drizzle a bit of olive oil over medium-high heat and sauté the onion for 3 to 4 minutes. Add the garlic and sauté for an additional minute.
2. Build the Soup. Add in the rest of the ingredients, except for the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until the chicken is tender and cooked through.
3. Shred the Chicken. Once the chicken is cooked, remove it from the pot and shred it using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
4. Serve and Enjoy! Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado, and extra cilantro or green onions.

How to Make in the Crock Pot

In a 6-quart slow cooker, place the chicken and the remaining ingredients (except for the cilantro and lime juice). Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Remove the chicken with a slotted spoon or tongs, shred it, and return it to the slow cooker along with the cilantro and lime juice.

How to Make in the Instant Pot

Drizzle olive oil in the bowl of your Instant Pot and turn on the sauté function. Once the oil is simmering, sauté the onion for 3 to 4 minutes, then add the garlic, sautéing for an additional minute. Add the rest of the ingredients (except for cilantro and lime juice). Set the Instant Pot to the soup setting and timer for 7 minutes. When cooking is complete, let the Instant Pot sit for about 12 minutes, then release the steam by placing the valve in the venting position. Remove the chicken, shred it with two forks, and return it to the pot, stirring in the cilantro and lime juice.

Optional Toppings

• Slices of avocado.
• Fresh cilantro leaves, parsley, or green onions.
• Crispy tortilla strips or crushed tortilla chips.
• Shredded cheese such as Monterey Jack, cheddar, or a Mexican cheese blend.
• Dollops of sour cream or Greek yogurt.
• Sliced jalapeño peppers.
• Extra lime wedges to squeeze over the top.

Variations

• Make it Creamy – for creamy chicken tortilla soup, add heavy cream, coconut cream, cream cheese, or a dollop of sour cream before serving.
• Adjust the Spice – you can easily alter the spice level by using mild, medium, or hot enchilada sauce. Add chopped jalapeño, poblano pepper, or hot sauce for more heat.
• Switch Up Protein – you can substitute rotisserie chicken for an easy shortcut, or use turkey, ground beef, shrimp, or chickpeas for a hearty vegetarian alternative.
• Add More Veggies – enhance the nutrition and flavor with extra vegetables such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach, or kale.

Prepping and Storing

To Store: This chicken tortilla soup will last in your fridge in a sealed, airtight container for up to 5 days. Reheat it in the microwave or on the stovetop for a quick, delicious meal. It’s perfect for my weekly meal prep!

To Freeze: This chicken tortilla soup freezes well. Let it cool completely, then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge and warm it in a pot or reheat individual servings in the microwave.

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Hope you all enjoy this Easy Chicken Tortilla Soup! If you love it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!