This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.
Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious. We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!
Can Chicken Tortilla Soup be made in a slow cooker?
Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.
Make Ahead Instructions:
You will want to make the soup and not add the lime and cilantro if making ahead of time to freeze. Allow the soup to cool completely and then store in a freezer-safe airtight container for up to three months. When ready to prepare this soup, thaw in the fridge overnight and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.
How to make your own tortilla strips:
Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.
Storage and Reheating Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stove over medium-low heat until warmed through.
If you’re craving soup, here are some other delicious recipes that you will love:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Sounds delicious. I plan to cook this soup tonight. Thanks for all your great recipes.
This is so good! The weather turned chilly today and I made this soup on the stovetop. Only had one chicken breast but it still turned out great. I added crumbled tortilla chips, grated cheddar and sliced avocado. It took me longer than 10 minutes to do all the prep, but next time I will be prepared and it will go faster.
This recipe is so yummy! Has get flavor. Definitely use the add ins, the Avocados, sour cream,cheese, and tortilla strips! Thank you for sharing
A wonderful soup that is so loaded that it is almost a stew.
This is my go to tortilla soup recipe! So delicious and so easy! I use left over cooked chicken. I don’t change anything but occasionally I have to use dried red pepper flakes!
I look up a ton of your recipes! Love it!
We have been making this a few times now. It’s always a hit for a week night meal and delicious! Thank you so much for this wonderful recipe and all your work. Plus it’s a gluten-friendly meal! God bless you and your family!
This is an easy and relatively quick soup to make. It tastes fantastic! We now make it once every one or two weeks. I add a 1/2 teaspoon of cayenne pepper for a little heat.
This is so flavorful and satifsfying! I’ve loved every single recipe of yours- thank you!!
So easy and so delicious! One of the best recipes that I’ve ever made and I have made a lot of tortillas soups!!
I’ve made this soup many times for my family and they’ve loved it not only is it delicious it’s very easy to make just as good as the restaurants