Our hearty Easy Chicken Tortilla Soup is warm and comforting during the cold winter months!
Easy Chicken Tortilla Soup will be your new favorite soup this winter. Serve it with your favorite toppings for a quick weeknight meal. This post contains affiliate links; we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I only promote things that I love and think you will love, too! For more information, please see our Disclosure Policy.
I have been craving the simple chicken tortilla soup that our local Mexican restaurant serves with queso fresco and tortilla strips. Recently, my mother-in-law and niece were visiting during a cold snap here in New Hampshire. I wasn’t sure if either of them were going to like this, and I think my mother-in-law was pretty skeptical. She is a no-nonsense kind of woman who likes easy recipes, and my niece – like my son – is a picky eater. One bite, and they were both hooked! My mother-in-law even asked for this recipe, and that’s how I know it’s a winner!
Easy Chicken Tortilla Soup
Here’s how to make my favorite simple and quick Easy Chicken Tortilla Soup:
1 tablespoon olive oil
1 sweet onion, finely diced
1/2 sweet pepper, finely diced
1 clove garlic, minced
32 ounce chicken stock
15.9 ounce can tomato sauce
4 chicken breast, diced
1 tablespoon taco seasoning mix
1 teaspoon granulated garlic
1/2 teaspoon ground cumin
2 cups Spanish rice, prepared
Salt and Pepper to taste
Queso Blanco (or Monterrey Jack), shredded
Jalapeno peppers, sliced
In a Dutch oven heat the olive oil over medium heat, then add the onion and peppers and cook until tender. Add the garlic and cook 1-2 minutes more. Add the chicken stock and tomato sauce.
Add the chicken to the pot. Season with taco seasoning mix, granulated garlic, cumin, salt and pepper.
Bring the soup to a boil, then reduce heat and allow the soup to simmer for 20-30 minutes.
Just before serving, stir in the prepared Spanish rice. Serve with optional toppings tortilla strips, sour cream, chunks of avocado, Queso Blanco, chopped cilantro and slices of jalapeno peppers.
(I love using seasoned tri-color tortilla strips).
Slow Cooker Tip:
To make this even easier, prep the soup in your slow cooker and set on low to cook throughout the day. Add the rice just before serving, and dinner pretty much makes itself!
With warm spices, this chicken tortilla soup is perfect for cold winter nights. You can also double the recipe and freeze half of it by omitting the rice. Place the soup into a freezer-safe container. Add the rice just before serving. I like using these freezer containers with lids.
Check out these other great soup recipes: