This chicken tortilla soup recipe is easy to make in 40 minutes on the stovetop. Learn how to make chicken tortilla soup that's even more delicious than your favorite restaurant!
Cook olive oil, onion green pepper and garlic for 3-5 minutes or until onions are translucent.
Add diced tomatoes, chiles, chicken broth, lime juice, taco seasoning, sea salt, pepper, chicken breasts, beans and corn to the pot and stir to combine.
Bring mixture to a boil. Once boiling, lower the heat, cover and simmer until the chicken is easily shredded with a fork (about 25-30 minutes).
Shred the chicken then return it to the pot.
Add the cilantro, cover and simmer for 10-30 minutes (until ready to serve).
Serve hot with sour cream, cheese, chopped onion, sliced avocado, and homemade tortilla strips.
Cook over medium-high heat for 2-5 minutes, stirring often, until crispy.
Sprinkle warm strips with salt.
Video
Notes
Ingredient Substitutions
Chicken Breasts. I suggest thinly sliced boneless, skinless chicken breasts for the best results.
Onion. Use a sweet, yellow onion or red onion.
Minced garlic. Fresh or jarred can be used. You can replace 1 tablespoon minced garlic with 1 tsp garlic powder (add with the spices).
Green Bell Pepper. Any color bell pepper works well.
Diced tomatoes. fire roasted, with green chilies or just plain diced tomatoes all work well in this taco soup recipe.
Green Chiles. choose your "heat" preference, we use mild.
Chicken Broth. Vegetable broth can be used in place of chicken, although I prefer chicken broth.
Black Beans. Other beans that work well are kidney beans and great northern (white) beans.
Taco Seasoning. Make your own with this Homemade Taco Seasoning Recipe, or use an organic seasoning to avoid unfavorable ingredients. This is a mild chicken tortilla soup, but you can easily increase the heat/spice by adding chili powder, hot sauce, spicy taco seasoning, jalapeño peppers, etc.
Frozen Corn. You can substitute fresh corn.
Store/FreezeStore leftover chicken tortilla soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.Reheat on the stovetop or in the microwave.