I absolutely love soup, so I’m starting a soup series to show you how easy it is to make. Soups are the best because you can make a huge batch to feed a crowd without breaking the bank, and most take only a few minutes of actual work—like this Chicken Tortilla Soup! It’s almost entirely made of canned ingredients, so there’s barely any chopping involved. Plus, the fun part is customizing your bowl with toppings like avocado, tortilla chips, and cheese. This is the perfect beginner-friendly shredded chicken soup recipe and absolutely foolproof. No matter your cooking method—Instant Pot, Crockpot, or stovetop—you’ll love it!
Ingredients:
Chicken Breast (1.5 lbs): The heart of this soup! Chicken breast adds lean protein and soaks up all the wonderful flavors of the broth and spices. Once cooked, shredding the chicken gives it that perfect texture that mixes so well with the other ingredients. If you’re a fan of dark meat, feel free to swap in chicken thighs!
Garlic (3 cloves, minced): Garlic is a must for adding depth to the soup. It’s fragrant and gives the broth a nice savory backbone. You can use fresh garlic or minced garlic from a jar if you’re in a pinch.
Yellow Onion (1, diced): Onions are a base for most soups. They add a natural sweetness and a slight bite when sautéed. You want to dice it small so it blends into the soup well.
Jalapeno (1, diced): For a little bit of heat! Jalapeños are great because they add spice without overpowering the soup. If you’re sensitive to spice, you can deseed it or omit it altogether. If you want more heat, leave in the seeds or even add an extra jalapeño.
Fire Roasted Diced Tomatoes (1 can, 14 oz): These tomatoes add a smoky, slightly charred flavor that elevates the soup beyond your average chicken broth. It’s a pantry staple that gives the soup a richness that’s hard to beat.
Black Beans (1 can, 14 oz): Black beans add extra protein and heartiness, making this a more filling dish. They also bring a creamy texture to each bite. Be sure to drain and rinse them before adding them to the soup!
Rotel (1 can): Rotel brings that Tex-Mex flavor with diced tomatoes and green chilies. It adds a bit of acidity and extra kick that complements the other ingredients. If you don’t have Rotel, you can use regular diced tomatoes and add some green chilies separately.
Corn (1 can): Sweet corn adds pops of sweetness and a bit of crunch. This balances out the spice and acidity in the soup. You can use fresh or frozen corn if you prefer, but canned corn is super convenient.
Low-Sodium Chicken Broth (32 oz): This forms the base of your soup. Chicken broth is lighter and allows the spices and ingredients to shine. Using low-sodium gives you more control over the salt content of the soup, which is always a plus!
Lime Juice (2 limes): The acidity of the lime juice brightens the soup and balances out the richness of the chicken and beans. It’s also a great finishing touch, adding a fresh citrus note right before serving.
Spices:
- Chili Powder (1 tsp): Adds depth and a mild smoky heat.
- Paprika (1 tsp): Sweet or smoked, this gives a rich color and mild flavor.
- Ground Cumin (1 tsp): Earthy and warm, cumin is essential for that signature tortilla soup flavor.
- Salt & Pepper (1/2 tsp each): Enhances all the flavors and balances out the soup.
Equipment Needed
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Instant Pot or Crockpot: Makes this soup totally hands-off and perfect for busy weeknights.
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Large Pot: If cooking on the stove, a heavy-bottomed pot keeps everything evenly heated.
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Tongs: Handy for flipping and removing chicken after searing.
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Wooden Spoon or Spatula: Perfect for stirring and scraping up all those flavorful browned bits.
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Measuring Cups & Spoons: Keeps your seasoning ratios just right.
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Sharp Knife & Cutting Board: For dicing all the fresh veggies quickly and safely.
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Ladle: For serving up those hearty, flavor-packed bowls.
Substitutions & Modifications
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Protein: Swap chicken breasts for boneless thighs or shredded rotisserie chicken for an even easier shortcut.
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Broth: Use veggie broth if you want to keep it lighter (but bone broth gives that rich, high-protein flavor I love).
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Cream Cheese: Sub in light cream cheese or dairy-free alternatives like Kite Hill to fit your diet.
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Beans: Black beans can be swapped for pinto or omitted if you prefer a lower-carb option.
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Corn: Fresh, frozen, or canned all work—use whatever you have on hand.
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Spice Level: Add more chipotle or a pinch of cayenne for extra heat, or omit jalapeño for mild.
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Veggies: Toss in zucchini, carrots, or spinach to bulk it up and sneak in more nutrients.
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Toppings: Get creative—try crushed tortilla chips, avocado slices, sour cream, cilantro, or even cotija cheese on top.
Chicken Tortilla Soup Cooking Instructions for Instant Pot, Crockpot, and Stove Top:
Instant Pot Instructions:
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Sear the chicken:
Set your Instant Pot to Sauté mode. Add olive oil. Season chicken breasts with salt, pepper, chili powder, paprika, and cumin. Sear for 3 minutes per side (no need to cook through). Remove and set aside. -
Sauté the veggies:
Add onion, garlic, jalapeño, bell pepper, and chipotle adobos. Cook for 4–5 minutes, stirring often, until fragrant and softened. -
Add everything in:
Add fire-roasted tomatoes, Rotel, black beans, corn, bone broth, lime juice, and remaining seasonings. Stir, then nestle chicken back in. -
Pressure cook:
Seal lid and cook on High Pressure for 15 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure. -
Shred + make it creamy:
Remove the chicken, shred with two forks, and return to the pot. Stir in cream cheese until fully melted and creamy. -
Serve:
Ladle into bowls and top with crushed tortilla strips, shredded cheese, avocado, cilantro, or extra lime juice.
Crockpot Instructions:
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Sear seasoned chicken breasts in olive oil for 3 minutes per side; transfer to Crockpot.
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In the same pan, sauté onion, garlic, jalapeño, bell pepper, and chipotle adobos for 5 minutes; add to Crockpot.
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Add diced tomatoes, Rotel, black beans, corn, bone broth, lime juice, and spices.
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Cook on Low for 6–7 hours or High for 4 hours.
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Shred chicken and stir in cream cheese just before serving.
Stovetop Instructions:
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Heat olive oil in a large pot over medium heat. Season chicken and sear for 3 minutes per side. Remove and set aside.
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Add onion, garlic, jalapeño, bell pepper, and chipotle adobos. Sauté for 5–7 minutes until soft and fragrant.
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Add fire-roasted tomatoes, Rotel, black beans, corn, bone broth, lime juice, and remaining seasonings. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until chicken is fully cooked.
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Shred chicken, return to the pot, and stir in cream cheese until melted and creamy.
NOW GO WILD WITH THE TOPPINGS!
- Avocado: Creamy and cooling, avocado slices or chunks help balance the heat and add richness.
- Jalapeño: Add fresh jalapeño slices if you want to kick the spice up a notch.
- Tortilla Chips: Crushed chips give this soup a satisfying crunch. You can use store-bought or make your own!
- Shredded Cheese: Cheddar or Monterey Jack works great for that gooey, melty goodness.
- Extra Lime: A fresh squeeze of lime over your bowl gives the soup that final zesty touch.
Tips & Tricks
-
Sear your chicken first. Don’t skip this step! Searing locks in flavor and gives the soup that rich, slightly smoky depth. It’s one of those little things that makes it taste like it’s been simmering all day.
-
Use bone broth, not regular broth. Not only does it add way more flavor, but it gives you an extra boost of protein. I swear it makes the broth taste “velvety” instead of watery.
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Chipotle adobos = secret weapon. Two finely chopped chipotle peppers add just the right smoky heat without overpowering the soup. If you like it spicy, add a spoonful of the adobo sauce too.
-
Add cream cheese last. Stir it in at the end so it melts evenly and doesn’t curdle. Let it soften at room temp before adding for extra smoothness.
-
Make it ahead! This soup actually tastes better the next day after the flavors hang out together in the fridge. Just reheat gently on the stove.
-
Toppings are everything. My go-tos: crushed tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a big squeeze of lime. Sometimes I even swirl in a little sour cream if I want it extra creamy.
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Meal prep hack: Portion into glass containers and store in the fridge for up to 4 days or freezer for up to 2 months. Just thaw overnight and warm it up with a splash of broth to loosen it up.
With these tips and tricks, your Chicken Tortilla Soup will be full of flavor and can be easily customized to suit your tastes.
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Absolutely! Thighs will make it even juicier and richer. Just trim any excess fat before searing.
What if I don’t have an Instant Pot?
No problem at all — this recipe works perfectly in a Crockpot or on the stovetop (instructions above!).
Can I make it dairy-free?
Yes! Skip the cream cheese or use a dairy-free alternative like Kite Hill or Violife cream cheese. The soup will still be flavorful and cozy.
How spicy is it?
It’s mild-to-medium — you get warmth from the jalapeño and chipotle, but nothing overwhelming. For more kick, add extra chipotle or a dash of cayenne.
Can I add extra veggies?
Totally! Zucchini, diced carrots, or even spinach stirred in at the end work great. It’s super customizable.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. It also freezes beautifully — just thaw overnight and reheat on low.
How can I make it even higher in protein?
Use bone broth (already a win!), add extra shredded chicken, or even stir in a scoop of unflavored collagen powder once it’s off the heat.
Do you LOVE cozy recipes?! Check out more of my delicious cozy recipes!
Creamy Chipotle Chicken Tortilla Soup Recipe – Using Instant Pot. Crockpot, Or Stovetop
Ingredients
- 1.5 lbs chicken breast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 jalapeño, diced
- 1 bell pepper, diced any color
- 2 finely chopped chipotle peppers in adobo
- 1 can fire-roasted diced tomatoes 14 oz
- 1 can black beans, drained and rinsed 14 oz
- 1 can Rotel 10 oz
- 1 can corn, drained 14 oz
- 32 oz bone broth chicken or roasted chicken flavor
- Juice of 2 limes
- 1 ½ tsp chili powder
- 1 ½ tsp paprika
- 1 ½ tsp ground cumin
- ¾ tsp salt
- ¾ tsp pepper
- 4 oz cream cheese room temperature, cubed
Instructions
Instant Pot Instructions:
- Sear the chicken:Set your Instant Pot to Sauté mode. Add olive oil. Season chicken breasts with salt, pepper, chili powder, paprika, and cumin. Sear for 3 minutes per side (no need to cook through). Remove and set aside.
- Sauté the veggies:Add onion, garlic, jalapeño, bell pepper, and chipotle adobos. Cook for 4–5 minutes, stirring often, until fragrant and softened.
- Add everything in:Add fire-roasted tomatoes, Rotel, black beans, corn, bone broth, lime juice, and remaining seasonings. Stir, then nestle chicken back in.
- Pressure cook:Seal lid and cook on High Pressure for 15 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
- Shred + make it creamy:Remove the chicken, shred with two forks, and return to the pot. Stir in cream cheese until fully melted and creamy.
- Serve:Ladle into bowls and top with crushed tortilla strips, shredded cheese, avocado, cilantro, or extra lime juice.
Crockpot Instructions:
- Sear seasoned chicken breasts in olive oil for 3 minutes per side; transfer to Crockpot.
- In the same pan, sauté onion, garlic, jalapeño, bell pepper, and chipotle adobos for 5 minutes; add to Crockpot.
- Add diced tomatoes, Rotel, black beans, corn, bone broth, lime juice, and spices.
- Cook on Low for 6–7 hours or High for 4 hours.
- Shred chicken and stir in cream cheese just before serving.
Stovetop Instructions:
- Heat olive oil in a large pot over medium heat. Season chicken and sear for 3 minutes per side. Remove and set aside.
- Add onion, garlic, jalapeño, bell pepper, and chipotle adobos. Sauté for 5–7 minutes until soft and fragrant.
- Add fire-roasted tomatoes, Rotel, black beans, corn, bone broth, lime juice, and remaining seasonings. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until chicken is fully cooked.
- Shred chicken, return to the pot, and stir in cream cheese until melted and creamy.
Toppings (The Fun Part!):
- Avocado: Creamy and cooling, avocado slices or chunks help balance the heat and add richness.
- Jalapeño: Add fresh jalapeño slices if you want to kick the spice up a notch.
- Tortilla Chips: Crushed chips give this soup a satisfying crunch. You can use store-bought or make your own!
- Shredded Cheese: Cheddar or Monterey Jack works great for that gooey, melty goodness.
- Extra Lime: A fresh squeeze of lime over your bowl gives the soup that final zesty touch.
Video
Tips & Tricks
-
Sear your chicken first. Don’t skip this step! Searing locks in flavor and gives the soup that rich, slightly smoky depth. It’s one of those little things that makes it taste like it’s been simmering all day.
-
Use bone broth, not regular broth. Not only does it add way more flavor, but it gives you an extra boost of protein. I swear it makes the broth taste “velvety” instead of watery.
-
Chipotle adobos = secret weapon. Two finely chopped chipotle peppers add just the right smoky heat without overpowering the soup. If you like it spicy, add a spoonful of the adobo sauce too.
-
Add cream cheese last. Stir it in at the end so it melts evenly and doesn’t curdle. Let it soften at room temp before adding for extra smoothness.
-
Make it ahead! This soup actually tastes better the next day after the flavors hang out together in the fridge. Just reheat gently on the stove.
-
Toppings are everything. My go-tos: crushed tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a big squeeze of lime. Sometimes I even swirl in a little sour cream if I want it extra creamy.
-
Meal prep hack: Portion into glass containers and store in the fridge for up to 4 days or freezer for up to 2 months. Just thaw overnight and warm it up with a splash of broth to loosen it up.
With these tips and tricks, your Chicken Tortilla Soup will be full of flavor and can be easily customized to suit your tastes.
Storage Instructions
- Storage: Store leftover chicken tortilla soup in an airtight container in the fridge for up to 5 days.
- Freezing: This chicken tortilla soup freezes beautifully! Allow it to cool completely before storing in a freezer-safe container for up to 3 months.
- Reheating: Reheat in the microwave or stovetop. If frozen, thaw in the fridge overnight before reheating.
More of my recipes
Do you LOVE cozy recipes?! Check out more of my delicious cozy recipes!
Conclusion
There you have it—a simple, flavorful Chicken Tortilla Soup that you can make in no time, whether you prefer the Instant Pot, Crockpot, or stovetop. With endless ways to customize and top your bowl, this soup is perfect for weeknight dinners or feeding a crowd. Plus, it’s a great make-ahead meal that freezes well, so you can always have a comforting dish ready when you need it.
Ready to give it a try? Leave a comment below with your favorite toppings or any twists you added to the recipe. And don’t forget to share this recipe with your friends and family! If you make this Chicken Tortilla Soup, tag me on Instagram @munchiesbymallory—I love seeing your creations! Happy cooking!
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