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 isnโt 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. Itโs 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 youโre 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 weโve 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.
SO simple yet amazing. Shared this with my daughter and granddaughter.
I cut the chicken breats in quarters which cooks faster and makes it easier to shred
Love it. Smells amazing while cooling!!
Another delicious recipe from Rachel!!
I LOVE SOUP AND MAKE THIS ONE ALL WINTER LONG. MY MOM USED TO MAKE A POTATOE SOUP OUT OF WHATEVER WE HAVE BUT MINE NEVER COMES OUT LIKE HERS. AND MY DAD GREW UP DURING THE DEPRESSION JOINED THE ARMY AND BECAME A COOK FOR THOSE HIGHER UP THAN ENLISTED. I LEARNED ALOT FROM HIM. TAKE CARE AND BE SAFE.
This is the best chicken tortilla soup I’ve ever made. My 10 year old son, husband and elderly mom loved it. This will be a repeat in our household. Thank you for such a fantastic recipe!โค๏ธ
This is the BEST and easiest chicken tortilla soup I have ever made!
Thank you! My family loves it too!
Chicken tortilla soup is my brother’s favorite, and he has strong opinions about such things! He LOVED it! Now that is a strong recommendation. Well played Racheal!
So, very delicious ๐ I made it in the crockpot, so I could spruce up the house while it was in the crockpot, this recipe is a win ๐ win
Absolutely delicious
I absolutely love this recipe and have made this soup several times. Thank you for a delicious and easy recipe.
I made this tonight and substituted poblano peppers , for the corn and red pepper. This recipe is a keeper! Will be destroying all other tortilla soup recipes! Used smoked paprika instead of regular. Served with tortilla strips ,guacamole, sour cream and freshly shredded Monterey jack cheese! The only real work was charing the poblanoโs to get the skin off!
Love to watch her.