Family-Friendly Chicken Tortilla Soup

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I love chicken tortilla soup. It is my absolute go to at any Mexican restaurant and for a while, I was using a recipe that was good, but not great. On a recent date night, my husband and I went to a Mexican restaurant where I had an amazing Chicken Tortilla soup!

I came home on a mission to try and duplicate the flavors of this magical date night soup by inventing my own recipe from scratch. Luckily I got it on the first try! Thank goodness I decided to do it as soon as I got home, while the flavors were still fresh in my head.

My Dutch oven is literally my favorite cooking instrument. I love to make soups in it and think it adds so much flavor to meals. Dutch ovens come in a variety of sizes and can range immensely in price. I use a Lodge 6 Quart Dutch oven, shown below. I have had it for at least 8-9 years and it still looks brand new! And yes, I have a bright red one and love it! Both Lodge and Le Creuset have a ton of other colors to choose from below, while Cuisinart and AmazonBasics seem to have a few basic color choices.

Obviously, I love using my Crock Pot if we are out all day. My Instant Pot is perfect for a weeknight soup. But in a perfect world with infinite time to make dinner, it would always be my Dutch oven for soups. I plan on writing directions for both the Instant Pot and Slow Cooker in the near future. My results will definitely be added to this recipe once I figure out the cooking times for those appliances.

I have made this Chicken Tortilla soup several times now and it has been just perfect and a huge hit with the whole family each time!

Chicken Tortilla Soup

Tracy
My version of this classic soup is warm and hearty, filled with chicken, black beans, corn, and tomatoes.  It is delicious without being spicy so the whole family can enjoy!  I have used chicken breasts and chicken thighs (it depends on who runs to the grocery store, myself or my husband), and both have turned out fantastic!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soup
Cuisine Mexican

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1/2 yellow onion diced
  • 1 4.5 oz can diced green chilis drained
  • 1 15oz can petite diced tomatoes drained
  • 1 15 oz can black beans rinsed and drained
  • 4 cups chicken broth I prefer low salt, low fat
  • 2 cups water
  • 2 cups frozen corn
  • 1 15oz can cream of tomato soup
  • 1.5 pounds chicken breasts or thighs
  • 1 tsp garlic powder
  • 1/8 tsp kosher salt

Toppings

  • avocado diced
  • Mexican cheese shredded
  • sour cream
  • tortilla chips

Instructions
 

  • Heat olive oil in Dutch oven, over medium-high heat.
  • Add diced onion and saute 5-7 minutes, until onion is translucent.
  • Add green chilis, petite diced tomatoes, cumin, garlic, and salt.  Stir and saute 8-10 minutes, until liquid is almost gone.
  • Deglaze with chicken broth, if needed.  Lay chicken on top of vegetables.  Add corns, beans, chicken broth, cream of tomato soup and water.
  • Bring to a boil.  Reduce heat to low and simmer for 1 hour.
  • Shred chicken.  Stir shredded chicken back into soup and serve with chosen toppings. 
Keyword Chicken Tortilla Soup, Mexican Soup

Baby and Toddler Approved

Family-Friendly Chicken Tortilla Soup Recipe
Pin It to Make for Your Family!

I love meals that I can feed to my whole family. For Little A, I scooped out the soup contents with a slotted spoon. She ate the chicken, beans, and corn. She also had shredded cheese on hers and avocado on the side. Of course, she had to have a few tortilla chips too. Baby J enjoyed the black beans and chicken. He also had diced avocado. I did not give him any corn due to choking concerns.

Give this Chicken Tortilla Soup a try and let me know if it’s a hit with your family too!!

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