This easy chicken tortilla soup brings comfort without extra steps. It comes together quickly, uses simple ingredients, and fills the house with a warm, slow-simmered aroma that draws everyone into the kitchen.
On busy weeknights, I choose recipes like this because they nourish my family without overwhelming me. A pot of soup simmering on the stove feels grounding while homework gets done and little voices move through the house.
If you need an easy chicken tortilla soup recipe that works in real life — not just on Pinterest — this one delivers.
Chicken Tortilla Soup
Equipment
- 1 instapot
Ingredients
- Protein and Broth
- 1 whole chicken or 4 to 5 skinless chicken breasts
- 8 to 10 cups homemade chicken bone broth reserved from cooking the chicken
- Vegetables
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups diced Mexican style tomatoes home canned or jarred
- 2 cups diced tomatoes with green chiles home canned or jarred
- Fat
- 1 quarter cup olive oil or butter
- Tomato Base
- 2 cups concentrated tomato soup or tomato puree
- Seasoning
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 3 tablespoons dried or fresh cilantro
- Salt to taste replacing the bouillon cubes
- Optional Thickness Adjustment
- 1 to 3 cups additional chicken bone broth as needed
- Garnish
- Tortilla chips
- Shredded cheddar cheese
- Half cup chopped fresh cilantro or dried if needed
Instructions
- Cook the chicken in water until fully done. Remove the meat and set aside. Return the bones to the pot and simmer to make bone broth. Strain and reserve 8 to 10 cups.
- In a large soup pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Saute until soft and fragrant.
- Add the cooked chicken, diced tomatoes, diced tomatoes with green chiles, tomato soup or puree, cumin, chili powder, cilantro, and chicken bone broth.
- Bring the soup to a boil. Reduce heat and simmer for about 1 hour.
- Add additional bone broth as needed to reach your desired thickness. Season with salt to taste.
- To serve, place tortilla chips in a bowl, top with shredded cheddar cheese, then ladle the hot soup over the top. Sprinkle with cilantro.
- This soup freezes very well for future meals.
How to Store Leftover Chicken Tortilla Soup
One of the reasons I return to this recipe again and again is how well it keeps. After dinner, I let it cool slightly, then store it in an airtight container in the refrigerator.
It stays fresh for three to four days and often tastes even better the next day. The flavors deepen as it rests, which makes leftovers feel less like leftovers and more like a gift for tomorrow’s lunch.
If you plan to freeze it, allow the soup to cool completely first. Then portion it into freezer-safe containers. It keeps well for up to three months. When you are ready to serve it again, thaw it overnight in the refrigerator and reheat gently on the stove.
Meals that stretch quietly into the next day are part of what makes home feel steady.
Simple Ways to Change It Up
This chicken tortilla soup adapts easily based on what you have in your pantry.
For extra protein, stir in black beans.
If you want a little sweetness, add corn.
To keep it mild for younger kids, reduce the chili powder slightly.
If your family enjoys more heat, add diced jalapeños or a pinch of cayenne.
You can also make it creamier by stirring in a splash of heavy cream at the end. Personally, I usually keep it broth-based because it feels lighter and reheats beautifully.
The beauty of this recipe is that it bends with you.
What to Serve Alongside This Soup
We often serve it with simple sides that round out the meal without complicating it:
Warm cornbread
Fresh sourdough bread
A simple green salad
Tortilla chips and sliced avocado
Because the soup carries bold flavor, the sides do not need to compete. They simply support it.
This recipe has become a steady favorite in our home. It is dependable, flexible, and comforting — exactly the kind of meal that supports real family rhythms.
If you make it, I would love to hear how you serve it at your table.