My family does not always get filled up with soup, but with this hearty chicken tortilla soup they always leave the table full! This is the perfect recipe to make if you need a new chicken breast recipe that is easy and delicious. It will quickly become a new favorite family dinner that your kids will ask for. I’ve also thickened this up by adding a little cornstarch and turned the leftovers into an amazing dip for tortilla chips. Talk about delicious!
Recipe Ingredient Notes
To make our hearty chicken tortilla soup, you need the following ingredients:
- Olive oil
- Chicken breast cubed
- Chicken broth
- Cumin
- Long grain white rice
- Corn with red and green bell peppers
- Green enchilada sauce
- Salsa
- Cilantro
- Lime juice
- Fiesta blend cheese
- Tortillas
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Hearty Chicken Tortilla Soup
- To start this delicious soup, begin by cooking the chicken cubes in a large pan with olive oil on medium heat until it’s browned.
- Then add in the cumin, chicken broth, and white rice and bring it to a boil.
- Once it’s boiling, place a lid on the pan and turn the heat down and let it simmer for 20 minutes.
- After 20 minutes, remove the lid and pour in the green enchilada sauce, salsa, corn mix, lime juice, and cilantro and mix it all together.
- Just a few minutes before you are ready to serve, add the fiesta blend cheese to let it melt and then serve it up in a bowl with your favorite toppings.
- We like to serve it with extra cheese, sour cream, avocados, and tortilla strips.
- To make the tortilla strips, slice them into ½ to 1 inch pieces and then coat another pan with nonstick cooking and then lay the strips on top and cook them over medium heat.
- Then coat the tops of the tortillas with more on stick cooking spray. Flip the strips after 2-3 minutes or as you see them begin to brown.
- When they are done, serve them fresh with the soup!
Recipe Notes
With all of the shipping delays there have been plenty of issues with things out of stock in the grocery stores, so if you are having a hard time finding the corn with peppers you might just have to make your own! The Food Network has a great recipe for sautéed corn and green peppers that would be great in place of the can of corn for this recipe.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Creamy Chicken Gnocchi Soup
- Creamy Chicken Noodle Soup
- Eight-Can Taco Soup
- Healthy Chicken Vegetable Soup
- Instant Pot Creamy Chicken and Rice Soup
- Marry Me Chicken Soup
- Mexican Cheesy Chicken Corn Chowder
- Quick Italian Ground Turkey Soup
- Seven Can Chicken Tortilla Soup
Hearty Chicken Tortilla Soup Recipe
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 boneless, skinless chicken breasts, cubed
- 29 ounces chicken broth, 2 (14.5 ounces) cans
- 1 teaspoon cumin
- ¾ cup long grain white rice
- 11 ounces corn with red and green bell peppers, 1 can
- 10 ounces green enchilada sauce, 1 can
- 1 cup salsa
- 1 Tablespoon chopped cilantro
- 2 Tablespoon lime juice
- ½ cup shredded fiesta blend cheese
- 4 corn tortillas
- cooking spray
Instructions
- In a large sauce pot, cook the cubed chicken and olive oil on medium heat until it is browned. Add the broth, cumin, and rice until boiling. Cover and let simmer on low for 20 minutes. Stir in corn, enchilada sauce, salsa, cilantro, and lime juice. Add cheese right before serving.
- Top with extra cheese, sour cream, avocados and tortilla strips.
- To make the tortilla strips, cut the corn tortillas into 1/2-1" slices. Coat a frying pan with cooking spray, and add a layer of the tortilla slices. Spray the top of them with cooking spray, and turn them as they start to brown.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks so good. Soup is comfort food….it’s autumn chills…..crunchy leaves, and family time!
You might like it without the rice and cutting the tortillas in strips and adding them at the end unfried. Let them cook just briefly. They work like noodles and are yummy!
Even yummier with a can of white beans and another cup of Monterey Jack Pepper cheese!
Looks super yummy!!
I’m definitely going to have to try this one. I have a recipe I make a lot but its more “brothy”.
About how many servings would you say this will make? Wondering if I have to double or triple for 8 adults. Thanks
for 8 people i would double the recipe
When you say 3/4 cup long grain rice, do you mean cooked? Or uncooked?
I’d like to make this with brown rice. Any idea on how you’d adjust the ammount of water etc?
I would add cooked brown rice, but reduce some of the broth….maybe!
I added a can of black beans and a can of rotel. Came out awesome!
Put it in uncooked. It will cook along with the other ingredients.
I’ve made many a chicken tortilla soup recipes. This is absolutely one of the best, hands down! Fiancé even had two bowls!
Would this recipe be freezable? Looks yummy… I would like to try it for a freezer meal swap next month!
Just reading over the ingredients I think it could easily be a freezer meal.
I made this last night and it was really great. Used fresh red bell pepper. The flavors in this soup just make your mouth water. I also heated up black beans for those that like them. Next time will cook the rice separately as it became too much like a stew.
Can you make chicken broth from chicken granules for this?
Yes, It should tell you on the side of the chicken granules bottle how much to measure for a certain amount of broth. Just mix up what you need for the recipe.
The can of corn….drained or undrained?
Drain the corn. 🙂
Quick question! I’d like to make this tomorrow but I’d like to make it in my crock pot. I know most of the ingredients will cook the same on low but unsure about the rice. Can I add the rice when I start the soup and cook on low, 8 hours or do you think it will expand too much? Thanks for any advice! 🙂
I think adding the rice that soon and for that long would not turn out well.