Chicken Tortilla Soup Two Ways

Tortilla soup can be found on just about every restaurant menu back in the Lonestar State, which is where I learned to love it.  It’s one of our very favorite soups, and below is our favorite version.

One Soup, Two Easy Ways

Chicken Tortilla Soup has been a favorite in our home for years.

It’s hearty, flavorful, easy to customize, and packed with simple ingredients we almost always have on hand. Tender chicken, tomatoes, beans, green chiles, and warm Tex-Mex spices come together to create a meal that’s both nourishing and satisfying.

Over the years, I’ve made this soup in two different ways depending on what life looks like that day. Sometimes I need a crockpot meal that can cook while I tackle the rest of my to-do list. Other times, I already have cooked chicken in the refrigerator and need dinner on the table quickly.

That’s why you’ll find both a crockpot version and a stovetop version below.

The ingredients and flavors are very similar, but each method has its own advantages.

• Save

Crockpot Chicken Tortilla Soup

The crockpot version is perfect for busy days when you want to get dinner started early and let the slow cooker do the work.

Simply add the ingredients, set it, and forget it. By dinnertime, you’ll have a flavorful soup with tender chicken and plenty of rich broth.

This version works especially well when starting with raw chicken breasts or thighs and allows the flavors to develop throughout the day.

Stovetop Chicken Tortilla Soup

The stovetop version is my go-to when I already have cooked chicken on hand.

In fact, this is one of my favorite ways to use leftover chicken from a whole roasted chicken, crockpot chicken, or any extra chicken we’ve tucked into the freezer for future meals.

Because the chicken is already cooked, the soup comes together much faster while still delivering the same delicious flavor. I can have it ready to serve in 30 minutes or less!

It’s an excellent option for busy weeknights when everyone is hungry and dinner needs to happen soon.

One of Our Favorite Leftover Chicken Meals

Whenever we cook a whole chicken, we try to think beyond just one meal.

Extra chicken often becomes White Chicken Chili, Chicken Pot Pie, Chicken Burrito Bowls, salads, and this Chicken Tortilla Soup.

Having pre-cooked chicken available makes it much easier to prepare nourishing meals without starting completely from scratch every evening.

In fact, I often cook extra chicken on purpose because I know recipes like this one are waiting later in the week.

My favorite ways to cook lots of chicken for leftovers:

• Whole Chicken in the Crockpot
• Whole Roasted Chicken
• Slow Cooker Salsa Shredded Chicken

Make It Your Own

One of the things I love most about Chicken Tortilla Soup is how easy it is to customize.

Some family members load their bowls with toppings while others keep things simple. We often set everything out buffet-style and let everyone build their own bowl.

Some of our favorite toppings include:

• Avocado
• Shredded cheese
• Sour cream
• Fresh cilantro
• Crushed tortilla chips
• Lime wedges
• Sliced jalapeños

A side of cornbread or sourdough bread turns this soup into a complete and satisfying meal.

Using Local Ingredients

We use our own homegrown pasture-raised chicken whenever possible, along with homemade chicken broth when we have it available.

Read this for help in finding local, pasture-raised meats.

Simple recipes like this are a great reminder that you don’t need complicated ingredients to create a delicious meal. A handful of pantry staples, some cooked chicken, and a few seasonings can come together to create something the whole family enjoys.

Whether you choose the crockpot version or the stovetop version, this Chicken Tortilla Soup is a dependable recipe that’s perfect for busy weeknights, meal prep, and making the most of leftover chicken.

Grow your own

I’m constantly looking for ways to replace purchased foods with homegrown versions.  Therefore, I decided to learn to grow and can our own green chiles, just for this recipe!

If you garden, you might like to try growing your own chile peppers, too.  Here’s everything you need to know, including which varieties to grow and how to prepare them for canning: Canning Diced Green Chiles.

Update: I now love the convenience of freeze drying my homegrown peppers.

• Save

Chicken Tortilla Soup [Stovetop Version]

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Kathleen | Roots & Boots
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6-8 servings 1x

Print Recipe

Pin Recipe

---

Description

This easy Chicken Tortilla Soup is loaded with tender chicken, tomatoes, green chiles, and Tex-Mex flavor. The stovetop version comes together quickly using leftover or pre-cooked chicken, making it a perfect weeknight dinner. Top with avocado, cheese, sour cream, and tortilla chips for a hearty, family-friendly meal.

---

Ingredients

Scale 1x2x3x

• Avocado oil
• 1 large onion, chopped
• 1 TB ground cumin (or more)
• 2 4-oz. cans diced green chiles (or equivalent fresh)
• Approx 28 oz homemade chicken broth
• 1 28-oz. can organic fire-roasted diced tomatoes (or equivalent fresh)
• About 4 cups shredded, cooked chicken
• 1-2 cups frozen corn (for grain-free, use diced or shredded zucchini)
• Cilantro, chopped, to taste
• Unrefined sea salt, to taste
• Optional toppings: sour cream, shredded cheese, avocado, etc.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat avocado oil in a large soup pot over medium heat. Add onion, green chiles, and cumin, and cook until softened.
2. Add broth, tomatoes, and corn or zucchini.
3. Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
4. Stir in the cooked chicken and continue simmering for 5-10 minutes, until heated through.
5. Remove from heat and stir in cilantro.
6. Taste and add salt, to taste.
7. Serve with your favorite toppings.

---

Notes

• This is one of our favorite ways to use leftover chicken from a whole chicken, crockpot chicken, or roasted chicken.
• For extra flavor, use homemade chicken broth.
• Adjust the seasonings to suit your family’s tastes.
• Leftovers store well and often taste even better the next day.

• Save

Chicken Tortilla Soup [Crockpot Version]

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Roots & Boots

Print Recipe

Pin Recipe

---

Description

This Crockpot Chicken Tortilla Soup is an easy, flavor-packed meal made with tender chicken, tomatoes, green chiles, and Tex-Mex spices. Simply add the ingredients to your slow cooker and let it do the work. Perfect for busy days, meal prep, and feeding a hungry family.

---

Ingredients

Scale 1x2x3x

• 1 large onion, chopped
• 1 TB ground cumin (or more)
• Approx 28 oz homemade chicken broth
• 1 28-oz. can organic fire-roasted diced tomatoes (or equivalent fresh)
• About 4 cups shredded, cooked chicken
• 1-2 cups frozen corn (for grain-free, use diced or shredded zucchini)
• 2 4-oz. cans diced green chiles (or equivalent fresh)
• Cilantro, to taste
• Unrefined sea salt, to taste
• Optional toppings: sour cream, shredded cheese, avocado, etc.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine all ingredients in a large crockpot.
2. Cook all day on low.
3. Serve with any combination of sour cream, shredded raw cheddar and diced avocados.

---

Notes

• *Corn isn’t Paleo and it doesn’t agree well with me, so I try to avoid it as much as possible. Diced zucchini (or shredded zucchini from the freezer) makes a great substitute.
• I often increase the amounts in order to fill the crockpot.
• I often make two Whole Chickens in the Crockpot at once. We eat the meat for that night’s meal and save the leftovers for recipes such as this one. And the carcass gets turned into Homemade Broth. (Real Chicken Noodle Soup is another favorite recipe for leftover shredded chicken.)
• This recipe can also be prepared on the stove top, in 30 minutes or less! For extra flavor, try sauteing the onions and cumin first, before adding the remaining ingredients.

What’s your favorite soup recipe for fall?

• Save