Chicken Tortilla Soup


Author: Susanne at Dish With Me

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Chicken Tortilla Soup
Chicken Tortilla Soup

My oldest son tasted some Chicken Tortilla Soup while away at work and asked me if I could make some. Always up for a cooking challenge, I set out to master this. And, I did! When he tasted my version, he was amazed and told me my version was far better than what he had previously tasted. This soup has since become a household favorite.

Guys, this Chicken Tortilla Soup couldn’t be much more simple to make. It’s basically just dumping a bunch of stuff together. Easy Peasy. But don’t let the easy recipe fool you because even though it is super simple, it is a hit every single time…with everyone. I guess cooking this in a slow cooker gives it that “I worked so hard on this” taste ๐Ÿ™‚

Creamy, dreamy, delicious comfort in a bowl, cup, pot, or whatever! If you like the flavors of the southwest, you’re in for a treat. It is my guess that you will make this recipe repeatedly. You’re very welcome ๐Ÿ™‚

This simple recipe consists of, well, chicken and tortillas, for starters. In addition, there are Mexican seasonings, black beans, onion, southwest or roasted style corn, chilis, broth, cream cheese, sour cream and green (scallions, spring, summer) onions. And, I know it looks like a lot of ingredients, but, truly, most of them are spices.

As if it is not tasty enough, it can be topped with shredded cheese, more green onions, French fried onions, sour cream, avocado, pickled jalapenos, chopped cilantro, or pre-made tortilla strips. Let your imagination run wild.

I truly hope you are not one of those poor souls who thinks cilantro tastes like soap. I feel blessed that, to me, cilantro is simply AMAZING! It is so hard for me to understand how it tastes like soap to some individuals, but, it is, apparently, a real thing.


Make use of rotisserie chicken! I cannot stress this enough. I use shredded rotisserie chicken for SO many different recipes. For one, it’s easy. For two, it adds a whole additional layer of flavor. If you happen to find a garlic butter flavor, that is the best one to get. That was always my go to, but the store that starts with a big W has stopped carrying it. Boo. Bad move, as far as I am concerned. So, if you cannot find that flavor, just go with a neutral flavor. Something flavored, like lemon pepper, might be fine for a select few dishes, but it is definitely not super versatile, in my humble opinion. And, remember, you may be saving part of the shredded chicken for a future dish, so neutral it is.

Oh, and if you happen to have a Costco nearby, their rotisserie chickens are $4.99, at least at my local store. You just can’t beat that, especially if you are able to get two meals out of it.

The corn tortillas that I use in this recipe are the six inch size. I stack them, cut them into thin strips and then rotate and cut into squares. It really doesn’t matter whether you choose white corn or yellow corn. Either will work fine. It’s just a matter of what your preference it.

I like Mexican sour cream for this dish, but regular sour cream will work just fine, too. If that is what you have on hand, by all means, use it! I do.

When I call for garlic powder, I do NOT mean garlic salt, I mean powder. I almost never use garlic salt.

The broth base that I am referring to is by Orrington Farms (paid link) and I order it from Amazon. I have tried all others and there is just something about this kind that really works for me. It makes everything taste better. I always have a beef, chicken and vegetable broth base in my spice cabinet.

Use all of the meat from the rotisserie chicken, if you want it really meaty. If you save part of the meat you can fix something easy with the rest of it on another night; like chicken quesadillas, use it on top of a salad, make chicken tacos, chicken burritos, etc..

A really good recipe to accompany this soup would be my Roasted Garlic recipe with some French bread and butter.

If you like making your soup in a slow cooker, as I do, this All-Clad slow cooker (paid link) is AMAZING! It HAS A BROWNING FEATURE! Yes, you can brown and slow cook all in the same pan! I personally have this slow cooker and it is my pride and joy in the kitchen. Is it expensive? Yes. Very. At least, as far as I’m concerned it is, BUT, to me, it was worth every single penny. I’ve told my family that I think it has magical properties as every single thing I have ever cooked in it has turned out amazing!

Chicken Tortilla Soup


Savory and delicious. You don't want to miss out on this one.
5 from 16 votes
Print Pin Rate
Course: Chicken, Main Course, Soup
Keyword: Chicken Sandwich, Chicken Tortilla Soup, Soup
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Author: Susanne


  • 1 Rotisserie chicken meat removed and shredded
  • 1/4 cup EVOO
  • 4 Tablespoons butter
  • 1 large onion diced
  • 1 red bell pepper seeded and diced
  • 10 corn tortillas cut into squares, I am especially fond of the La Bandarita brand.
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1.5 teaspoons ground coriander
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Julio's seasoning blend optional
  • 1.5 teaspoons Kosher salt
  • 30 grinds freshly ground pepper
  • 1 Tablespoon chicken broth base Orrington Farms
  • 5 cloves garlic grated
  • 4 ounce can mild green chilis undrained
  • 15 ounce can southwest style corn drained
  • 2 -15 ounce cans black beans drained
  • 32 ounce carton chicken broth
  • 8 ounces cream cheese melted
  • 2 cups heavy whipping cream
  • 1/2 cup sour cream


  • Remove skin and any visible fat and pieces of cartilage and…undesirable pieces. Remove all meat and shred by hand or using forks to pull the meat apart. I use my hands. Clean hands, of course. Set aside.
  • Side note: I always save the skin for my sweet little pupperoo, Sophie. She loves it! When I come home from the store with it, she smells it and knows she is going to feast!
  • Dice the onion and bell pepper and set aside.
  • Grate the garlic and set aside.
  • Cut the tortillas into squares and set aside.
  • Gather all your spices and measuring spoons. Open all of the canned goods.
  • In a large pot (or slow cooker with a browning feature) on medium-high heat, add EVOO and butter. Add onions and bell pepper and cook until tender, about 3 minutes.
  • Add cut up tortillas to the onion/bell pepper mixture. Cook about 3 miinutes.
  • Add garlic and cook one minute.
  • Add all spices, canned green chilis, beans, corn, chicken broth. Cook on low for an hour.
  • Add softened cream cheese, heavy whipping cream and sour cream and the shredded chicken. Cook for a half hour, or longer, if you wish. You can cook for a longer period of time, if you choose to do so. If you're cooking on the stovetop, be sure to stir often and keep a close eye on it. In the slow cooker, just give it an occasional stir.
  • Top with whatever goodies you like. We especially like diced avocado, tortilla strips (pre-made, usually found in the salad dressing section of the store), French fried onions, cheese, cilantro, and a dollop of sour cream

1 Comment

  1. 5 stars
    Absolutely love it!! Such great authentic flavors!! Comes together with ease. Made a double batch so I can freeze some for later๐Ÿ˜‹. Yummmmmy!!!

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