13 Cozy Chicken Tortilla Soup Recipes

Chicken tortilla soup is endlessly riffable — and every version is a winner. These 13 cozy chicken tortilla soup recipes range from classic stovetop to slow cooker, creamy, spicy, and even a green chile version. Top generously and dig in.

Below you’ll find 13 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Chicken Tortilla Soup

The beloved original — tomatoey, spiced, loaded with toppings.

Ingredients

• 1.5 lb chicken breasts
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz) diced tomatoes
• 1 can (4 oz) green chiles
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin

Instructions

1. Sauté onion and garlic 5 minutes.
2. Add tomatoes, chiles, broth, and spices.
3. Add chicken; simmer 25 minutes.
4. Shred the chicken; return to the pot.
5. Season to taste.
6. Serve with tortilla strips, cheese, and lime.

2. Slow Cooker Tortilla Soup

Dump it in the morning; dinner's ready when you are.

Ingredients

• 1.5 lb chicken thighs
• 1 onion, diced
• 2 cans (15 oz) black beans
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes with green chiles
• 4 cups chicken broth
• 1 packet taco seasoning

Instructions

1. Add everything to the slow cooker.
2. Stir to combine.
3. Cook on LOW 6–7 hours.
4. Shred the chicken in the pot.
5. Season with salt and lime.
6. Top with tortilla strips and avocado.

3. Creamy Chicken Tortilla Soup

Rich and velvety with cream cheese melted right in.

Ingredients

• 1.5 lb chicken breasts
• 1 onion, diced
• 4 oz cream cheese
• 1 cup heavy cream
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chiles
• 1 tbsp taco seasoning
• 1 cup shredded cheddar

Instructions

1. Sauté onion; add broth, tomatoes, and seasoning.
2. Add chicken; simmer 25 minutes.
3. Shred the chicken.
4. Stir in cream cheese until melted.
5. Add heavy cream.
6. Top with cheddar and tortilla strips.

4. Roasted Poblano Tortilla Soup

Smoky roasted poblanos in a creamy white bean broth.

Ingredients

• 1.5 lb chicken breasts
• 2 poblano peppers, roasted and diced
• 1 can (15 oz) white beans
• 4 cups chicken broth
• 1 onion, diced
• 1 tsp cumin
• 1/2 cup sour cream
• cilantro, to garnish

Instructions

1. Roast poblanos at 425°F for 15 minutes; dice.
2. Sauté onion; add broth, beans, and cumin.
3. Add chicken; simmer 25 minutes.
4. Shred the chicken.
5. Stir in poblanos and sour cream.
6. Garnish with cilantro.

5. Chipotle Chicken Tortilla Soup

Smoky heat from chipotles in adobo — warming to the core.

Ingredients

• 1.5 lb chicken breasts
• 3 chipotle peppers in adobo
• 1 onion, diced
• 2 cans (15 oz) fire-roasted tomatoes
• 4 cups chicken broth
• 1 tsp oregano
• 1 avocado, diced

Instructions

1. Blend chipotles with 1 cup broth.
2. Sauté onion; add blended chipotles, tomatoes, and remaining broth.
3. Add chicken; simmer 25 minutes.
4. Shred the chicken.
5. Season with oregano and salt.
6. Top with avocado and tortilla strips.

6. Salsa Verde Tortilla Soup

Tangy tomatillo salsa makes this version bright and zesty.

Ingredients

• 1.5 lb chicken breasts
• 1 jar (16 oz) salsa verde
• 4 cups chicken broth
• 1 can (15 oz) white beans
• 1 onion, diced
• 1 tsp cumin
• 1/2 cup Monterey Jack
• lime wedges

Instructions

1. Sauté onion; add salsa verde, broth, beans, and cumin.
2. Add chicken; simmer 25 minutes.
3. Shred the chicken.
4. Season with salt.
5. Top with Monterey Jack.
6. Serve with lime wedges.

7. 20-Minute Rotisserie Tortilla Soup

Weeknight-fast using rotisserie chicken — still tastes simmered all day.

Ingredients

• 1 rotisserie chicken, shredded
• 1 onion, diced
• 2 cans (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 cup frozen corn
• tortilla strips

Instructions

1. Sauté onion 4 minutes.
2. Add tomatoes, broth, and spices; boil 10 minutes.
3. Add shredded chicken and corn.
4. Simmer 5 minutes.
5. Season to taste.
6. Serve with tortilla strips.

8. Butternut Squash Tortilla Soup

Sweet roasted squash in a lightly spiced fall soup.

Ingredients

• 1.5 lb chicken breasts
• 1 butternut squash, cubed
• 1 onion, diced
• 4 cups chicken broth
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1 cup black beans
• cilantro

Instructions

1. Roast squash at 425°F for 25 minutes.
2. Sauté onion; add broth, spices, and chicken.
3. Simmer 25 minutes; shred chicken.
4. Blend half the soup with the squash.
5. Return to pot; add black beans.
6. Garnish with cilantro.

9. Chicken Enchilada Soup

All the enchilada flavor in slurpable soup form.

Ingredients

• 1.5 lb chicken breasts
• 1 cup red enchilada sauce
• 4 cups chicken broth
• 1 onion, diced
• 1 can (15 oz) black beans
• 1 tsp cumin
• 1 cup shredded cheddar
• tortilla strips

Instructions

1. Sauté onion; add enchilada sauce, broth, beans, and cumin.
2. Add chicken; simmer 25 minutes.
3. Shred the chicken.
4. Season with salt.
5. Top with cheddar.
6. Serve with tortilla strips.

10. Chicken Tortilla Noodle Soup

A cozy hybrid — classic chicken soup meets tortilla soup.

Ingredients

• 1.5 lb chicken thighs
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 8 cups chicken broth
• 1 tbsp taco seasoning
• 2 cups crushed tortilla chips
• lime wedges

Instructions

1. Sauté onion, carrots, and celery 6 minutes.
2. Add broth and taco seasoning; bring to a boil.
3. Add chicken; simmer 25 minutes.
4. Shred the chicken.
5. Season well.
6. Serve with crushed tortilla chips and lime.

11. Spicy Jalapeño Tortilla Soup

Extra kick from fresh jalapeños, cooled with pepper jack.

Ingredients

• 1.5 lb chicken breasts
• 2 jalapeños, diced
• 1 onion, diced
• 2 cans (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 cup pepper jack
• sour cream

Instructions

1. Sauté onion and jalapeños 5 minutes.
2. Add tomatoes, broth, and chili powder.
3. Add chicken; simmer 25 minutes.
4. Shred the chicken.
5. Season with salt.
6. Top with pepper jack and sour cream.

12. Thai-Inspired Tortilla Soup

Red curry and coconut milk give this soup an exciting twist.

Ingredients

• 1.5 lb chicken breasts
• 1 cup coconut milk
• 2 tbsp red curry paste
• 4 cups chicken broth
• 1 onion, diced
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• cilantro and lime

Instructions

1. Sauté onion and curry paste 2 minutes.
2. Add broth, coconut milk, and fish sauce.
3. Add chicken; simmer 25 minutes.
4. Shred the chicken.
5. Add bell pepper; simmer 5 minutes.
6. Garnish with cilantro and lime.

13. Pumpkin Chicken Tortilla Soup

Velvety pumpkin broth with classic tortilla soup spices.

Ingredients

• 1.5 lb chicken breasts
• 1 onion, diced
• 1 can (15 oz) pumpkin puree
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 cup heavy cream
• toasted pepitas

Instructions

1. Sauté onion; add pumpkin, broth, and spices.
2. Add chicken; simmer 25 minutes.
3. Shred the chicken.
4. Blend until smooth.
5. Stir in cream.
6. Top with pepitas and tortilla strips.