Easy Chicken Tortilla Soup

When schedules get busy and you need something warm and satisfying without much work, this Easy Chicken Tortilla Soup delivers. Chicken, black beans, corn, tomatoes, green chiles, and enchilada sauce simmer together with cumin and chili powder for a flavorful one-pot meal.

Make it on the stovetop or in the slow cooker. Either way, don’t forget the toppings: avocado, fresh cilantro, shredded cheese, and crunchy tortilla strips make the bowl.

Servings: About 6
Serving Size: 1 1/2 cups
Prep Time: 10 minutes
Cook Time: 35–40 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound ground chicken
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 (10-ounce) can enchilada sauce
• 1 (4.5-ounce) can chopped green chiles
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup fresh or frozen corn
• Juice of 1 lime

Optional Toppings

• Fresh cilantro
• Diced avocado
• Crunchy tortilla strips
• Shredded Cheddar cheese
• Sliced green onions
• Plain Greek yogurt or sour cream
• Fresh lime wedges

Stovetop Directions

1. Sauté the aromatics. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and cook for 3–4 minutes, until it begins to soften. Add garlic and cook for another minute.
2. Cook the chicken. Add ground chicken and cook, breaking it into small pieces, until no longer pink.
3. Build the soup. Add crushed tomatoes, chicken broth, enchilada sauce, green chiles, cumin, chili powder, salt, pepper, bay leaf, black beans, and corn. Stir to combine.
4. Simmer. Bring the soup to a gentle boil, then reduce the heat and simmer for about 25–30 minutes to let the flavors come together.
5. Finish with lime. Remove the bay leaf and stir in fresh lime juice. Taste and adjust the seasoning as needed.
6. Serve. Ladle into bowls and let everyone add their favorite toppings.

Slow Cooker Directions

For the slow cooker, I recommend using whole boneless, skinless chicken breasts or thighs rather than ground chicken. They can cook directly in the soup and then be shredded.

1. Add onion, garlic, chicken, tomatoes, broth, enchilada sauce, green chiles, spices, bay leaf, black beans, and corn to a 6-quart slow cooker.
2. Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until the chicken is fully cooked and tender.
3. Remove the chicken and shred it with two forks.
4. Return the shredded chicken to the slow cooker. Remove the bay leaf and stir in the lime juice.
5. Serve with your favorite toppings.

Why We Love This Recipe

This is the kind of recipe that earns a spot in the regular fall and winter rotation. It’s warm and comforting without being complicated, and you get protein, beans, corn, and plenty of flavor in one bowl.

It’s also a great cook-once, eat-twice meal. Make a big batch for dinner, save some for lunch, or freeze a portion for a night when you don’t want to cook.

Cooking Tips

Don’t skip the lime. Adding fresh lime at the end brightens the entire soup.

Watch the sodium. Broth, enchilada sauce, beans, and toppings can all contribute sodium. Starting with low-sodium broth and no-salt-added beans gives you more control.

Add more vegetables. Bell peppers, zucchini, spinach, or extra corn can be easily incorporated.

Use Greek yogurt. A dollop of plain Greek yogurt adds the creamy contrast of sour cream with extra protein.

Keep the toppings separate for meal prep. Store avocado, tortilla strips, herbs, and cheese separately to keep them fresh.

Storage & Freezing

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.

Nutrition

Per approximately 1 1/2-cup serving:

285 calories | 32.4g protein | 26g carbohydrates | 5g fat

Nutrition information is an estimate and will vary based on the chicken, enchilada sauce, broth, and toppings used.