Chicken Tortilla Soup

Cozy, Flavorful & So Easy to Make

Chicken Tortilla Soup is one of those meals that just feels like comfort in a bowl. It’s warm, savory, a little spicy, and packed with tender shredded chicken and veggies. The broth has the perfect blend of seasonings, and when you top it with cheddar cheese, sour cream, avocado, chopped cilantro, and a squeeze of lime… it is everything.

One of my favorite things about this recipe is how flexible it is — you can make it on the stovetop or in the crock pot, depending on what your day looks like. It’s cozy enough for a cold night, hearty enough for meal prep, and easy enough for even the busiest weeknights.

Why You’ll Love This Chicken Tortilla Soup

• One-pot or crockpot friendly

• Packed with veggies and easy to customize

• Naturally gluten-free (just check your broth)

• Great for leftovers or meal prep

• Perfect balance of cozy + zesty

• Toppings make it next-level delicious

Ingredients

Soup Base

• 1 onion, diced

• 2 tbsp butter

• 4-5 cloves garlic, minced

• 2 tsp cumin

• 1 tsp oregano

• Salt & pepper, to taste

Veggies

• 3 carrots, sliced

• 3 celery stalks, chopped

• 1 sweet potato, peeled & diced

• 1 jalapeño, seeded & diced (optional or keep seeds for heat)

• 1 bell pepper, chopped

• 1 can diced green chiles

Beans & Broth

• 1 can white beans OR pinto beans, drained

• 6–7 cups chicken broth

Chicken

• 3–4 chicken breasts (Shred after cooking)

Toppings (Highly Recommended!)

• Shredded cheddar cheese

• Sour cream

• Avocado slices

• Fresh lime juice

• Cilantro

• Tortilla chips or tortilla strips

Stovetop Instructions

1. Sauté the Aromatics

In a large pot, heat butter over medium heat. Sauté the diced onion until softened. Add garlic, cumin, oregano, salt, and pepper. Cook until fragrant.

2. Add All the Veggies

Stir in:

• Carrots

• Celery

• Sweet potato

• Jalapeño

• Bell pepper

• Green chiles

Cook for 3–5 minutes to soften the veggies slightly.

3. Add Chicken + Broth + Beans

Place the chicken breasts directly into the pot. Pour in the chicken broth.

Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, or until the chicken is cooked through.

4. Shred the Chicken

Remove chicken, shred it with forks, and return it to the pot.

5. Serve with Toppings

Ladle into bowls and top with:

• Cheddar cheese

• Sour cream

• Avocado

• Lime

These toppings take the soup from good to amazing.

Crockpot Instructions

1. Add Everything to the Slow Cooker

Add:

• Onion

• Garlic

• All veggies

• Beans

• Chicken breasts

• Seasonings

• Broth

2. Cook

Cook on:

• Low 6–7 hours

• High 3–4 hours

3. Shred the Chicken

Remove chicken breasts, shred, and stir back in.

4. Serve with Toppings

Finish with cheddar, sour cream, avocado, and lime.

Tips & Variations

• Add a can of fire-roasted tomatoes for extra flavor

• Use rotisserie chicken for a quick shortcut

• Add corn for sweetness

• Keep the jalapeño seeds for more heat

• Add tortilla strips right before serving for crunch

Cozy, Flavorful, and Perfect for Busy Days

This Chicken Tortilla Soup is everything I want in a comforting dinner — warm, hearty, full of flavor, and so easy to make. Whether you cook it on the stove or in the crockpot, it always comes out delicious.

If you make it, tag me — I’d love to see your cozy bowls! 🌶️🍲💛

Lauren Morgan

The Weeknight Homemaker