This chicken tortilla soup recipe is a family favorite. It’s one of those recipes that is completely forgiving and a joy to make, whether you’re whipping up a quick dinner in your Instant Pot, giving yourself some time with the slow cooker, or feeding a crowd with a big ol’ pot of soup on the stovetop on game night or for a Bible study get-together. The best part? It’s the ultimate “use what you have” kind of recipe. Seriously, my favorite thing about this soup (besides how delicious it is) is that it’s the perfect way to use up those little tortilla chip crumbs at the bottom of the bag.

What our family loves most about this soup:
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• Simple & Forgiving: Made with a few basic ingredients, it’s a very forgiving recipe that’s hard to mess up.
• Adaptable: Easily change ingredients and quantities based on what you have on hand, using either canned or fresh foods.
• Delicious & Hearty: A warm, comforting, and satisfying meal that’s full of flavor.
• Budget-Friendly: Uses some of the most inexpensive ingredients available today.

Because this soup is so versatile, I’ve included instructions for three different cooking methods: Instant Pot, slow cooker, and stovetop. Each section offers quick-and-easy directions, with specific notes for adapting the recipe based on whether you’re using canned or dry ingredients, so you can always use what you have on hand.

Ingredients

This recipe is more of a guide than a strict set of rules. Below, I have given you the must-have ingredients that you, well, must have in order for it to be chicken tortilla soup. Below that is the fun part: a long list of optional ingredients you can use to make it your own.

The basic ingredients you need are:

• 2 pounds of cooked chicken, cubed or shredded (can be canned, leftover, or fresh cooked)
• 8 cups of chicken broth or water
• 1 (15-ounce) can of diced tomatoes (or almost any variation: 2 (8-ounce) cans tomato sauce, 1 (8-ounce) can of tomato paste, 1 cup of tomato juice, 2 cups of fresh diced tomatoes)
• 1 medium onion, diced
• 2-3 cloves of garlic, minced (or equivalent granulated garlic or garlic powder, but NOT garlic salt)
• Seasoning: 3 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon oregano, and salt and pepper to taste (see optional delicious seasonings below)

Adaptable Ingredients

Feel free to mix and match any of these based on what you have in your kitchen.

• Beans: 1 (15-ounce) can of cooked black, pinto, white, or red beans, rinsed. (Or, ½ cup of dry beans.)
• Corn: 1 (15-ounce) can of corn, rinsed, or 1 cup of frozen or fresh kernels.
• Rice: 1 cup of cooked rice (any kind).
• Salsa: A jar of your favorite chunky salsa can replace the tomatoes, corn, peppers, and onions all at once!
• Peppers: Diced bell peppers, poblano, serrano, jalapeños, or a can of diced green chiles.
• Vegetables: Diced carrots and celery.
• Spicy Elements: Cayenne, red pepper flakes, chipotle peppers in adobo sauce, or hot sauce.
• Flavor Boosters: Chicken bouillon cubes or powder, but these contain a lot of sodium, so be careful not to add additional salt until you’ve tasted your broth.

Toppings

Any of these will work as excellent and delicious chicken tortilla soup toppings:

• Tortilla Chips or Strips
• Shredded Cheese (Monterrey Jack, Cheddar, or a Mexican blend)
• Sour Cream or plain Greek Yogurt
• Chopped Fresh Cilantro
• Sliced Jalapeños or other peppers
• Lime Wedges
• Avocado Slices or Guacamole
• Chopped Green Onions

Quick Tip for When You’re In a Rush: For an even faster meal, use a shredded rotisserie chicken, a jar of your favorite chunky salsa (to replace the tomatoes, corn, and peppers), and store-bought chicken broth. This gets the soup on the table in minutes without sacrificing flavor.

Instant Pot Chicken Tortilla Soup

1. Place cooked chicken, canned beans, canned tomatoes, and all other ingredients into the inner pot of a 6-quart Instant Pot.
2. To cook, you have two options:
   • Pressure Cook: Place the lid on, seal the valve, and set to Manual or Pressure Cook for just 5 minutes on High to heat everything through. Do a quick release of the pressure as soon as the cycle finishes.
   • Saute: Use the Saute function to bring the soup to a simmer.
3. Serve once the soup is heated through (by whichever method you used). Add toppings and enjoy!

Slow Cooker Chicken Tortilla Soup

1. Place all ingredients into the slow cooker.
2. Cook on High for 1-2 hours, or until the soup is completely heated through and the flavors have melded.
3. Serve hot with your preferred toppings.

Stovetop Chicken Tortilla Soup

If using dry beans, you will need to either pre-soak them or plan for a longer simmering time (1-2 hours) to ensure they are fully cooked and tender.

1. Saute Vegetables: Heat a tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium to medium-low heat. Add diced vegetables and cook until soft and slightly browned (5-7 minutes).
2. Deglaze and Simmer: Add the tomatoes and broth, scraping up any browned bits from the bottom of the pan. Stir in all other ingredients (cooked chicken, canned beans, corn, etc.). Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
3. Serve: The longer it simmers, the more the flavors will develop. Ladle the hot soup into bowls and serve with your favorite toppings.

No matter which cooking method you choose, you’re going to end up with an easy and delicious chicken tortilla soup. Its versatility and comforting flavors make it a perfect meal for any occasion or season. And remember – don’t be afraid to experiment with your favorite ingredients.

If you make this recipe, I would love to know. Please leave a comment below and tell me the adaptations you used and how your soup turned out.

Related Recipes:

How to Make Homemade Chicken Broth

How to Cook Dry Beans in the Instant Pot

Rotisserie Chicken Meals

More Soup Recipes