Easy Chicken Tortilla Soup

It’s been really cold here lately.  It snowed upwards of 10 inches the day I made this dish.  I hate snow.  But on cold days, there’s nothing better than a bowl of soup to warm you up!  I’ve been trying out some new soup recipes in the Beckmann casa and wanted to share this one with you because everyone loved it!  It’s a super-easy recipe for chicken tortilla soup.  It can be made in the crockpot and simmered all day.  In my case, I wanted to build layers of flavor so I made it in my cast-iron pot.   Which I love, by the way.  It’s a cast-iron enamel pot.  I bought the generic Le Creuset pot because I didn’t want to spend a small fortune on a pot that I may only use once or twice.  But now I’ve been using it daily, it just might be time to spring for the Le Creuset!

Back to the soup.  Starts out by chopping some veggies.  I used a monster onion, red bell pepper and several stalks of celery.  You could omit the celery if you want, but I happened to have some in my fridge that needed using.


Sautee veggies and garlic in some olive oil.


Once the veggies are translucent, add your chopped chicken.  I used boneless, skinless chicken thighs, but you could also use breasts.


Brown the chicken.  It doesn’t have to be cooked completely through because it will get cooked more when the soup is simmering.  Add cumin, salt and pepper.


At this point, you will add your cans.  I used 2 cans of fire roasted diced tomatoes, 1 can of diced green chiles and 1 can of corn.  You could mix and match here.



Stir to combine.


Add chicken stock and simmer.  I simmered for about 2 hours, but it doesn’t have to be that long.


If you are making this in the crockpot, just throw everything in the pot and simmer on low or high for 4-6 hours.  Shred chicken before serving.

Serve topped with shredded cheese, chopped avocado, cilantro and tortilla chips.



1 large onion (chopped)
1 bell pepper (any color – chopped)
3 stalks celery (chopped)
3 cloves garlic (chopped)
1.5 lbs boneless skinless chicken thighs (or breasts)
2 – 14 oz cans fire roasted diced tomatoes
1 can corn
1 can diced green chiles
2 Tablespoons cumin
1 teaspoon salt
1 teaspoon pepper
32 oz chicken broth

Garnish: diced avocado, cilantro, shredded cheese and tortilla chips

In a large soup pot sautee vegetables and garlic in olive oil.  Add diced chicken and brown.  Season with cumin, salt and pepper.  Add cans of tomatoes, corn, chiles.  Mix to combine.  Add chicken broth and simmer for up to 2 hours.  CROCKPOT METHOD: Combine everything in the crockpot and simmer on low for 4-6 hours.  Shred chicken and serve.  Garnish with shredded cheese, diced avocado, cilantro and tortilla chips.

Hope you enjoy!