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5 from 4 votes

Chicken Tortilla Soup

This Chicken Tortilla Soup is an easy Mexican-style soup recipe, perfect for lunch or dinner. It's packed with healthy veggies, it's high in protein, and it's great for meal prep! Make it in the slow cooker, on the stove-top, or in the Instant Pot!
Course Main Course, Side Dish, Soup
Cuisine Mexican
Keyword Mexican soup recipe, Mexican tortilla soup, sopa azteca receta, vegan soup recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5 servings
Calories 377kcal
Author Chrissie

Equipment

Ingredients

For the soup:

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 1/2 red onion diced
  • 1 green bell pepper diced
  • 2 tablespoons pickled jalapeños diced (or whole, if desired)
  • 2 tablespoons lime juice
  • 2 teaspoons taco seasoning
  • 4 cups chicken stock (or vegetable stock, to make it vegan)
  • 2 400 gram cans diced tomatoes (canned)
  • 1 small can corn (drained)
  • 2 cans black beans (drained and rinsed)
  • 2 tablespoons tomato paste
  • 1 cup shredded cooked chicken breast (optional)
  • salt and pepper to taste

Optional Toppings:

  • shredded cheese
  • tortilla chips or strips of fresh tortilla
  • sour cream or plain Greek yogurt
  • avocado chunks
  • fresh diced tomatoes
  • fresh chopped cilantro
US Customary - Metric

Instructions

Stovetop Instructions:

  • Heat a large pot over medium-high heat and add the olive oil, onions, bell pepper, jalapeños, lime juice, and taco seasoning. Saute until the onions soften.
  • Reduce the heat to medium and add the chicken or vegetable stock, diced tomatoes, corn, black beans, tomato paste, and shredded chicken.
  • Stir everything together well and let simmer on medium low for about 40-45 minutes, stirring every now and then.
  • Serve with whatever toppings you wish!

Slow Cooker Instructions:

  • Add all the ingredients to the slow cooker.
  • Cook on high for 2-3 hours or on low for 4-6 hours. 
  • Serve in bowls with whatever toppings you wish!

Instant Pot Instructions:

  • Add all the ingredients to the Instant Pot.
  • Cook on high pressure for 10 minutes.
  • Let the pressure release naturally or carefully release the pressure manually.
  • Serve in bowls with whatever toppings you wish!

Video

Notes

Storage instructions

This soup keeps well in an airtight container in the fridge for 3-5 days.

Freezing instructions

You can freeze this soup in freezer safe containers for up to 3 months.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 54g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 420mg | Potassium: 962mg | Fiber: 12g | Sugar: 10g | Vitamin A: 481IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 4mg