Finding a meal that’s both comforting and flavorful doesn’t have to be complicated. This easy chicken tortilla soup is the perfect food recipe for busy days when you want something satisfying without the hassle.
Packed with wholesome ingredients and inspired by Mediterranean flavors, this soup brings a unique twist to the classic dish.
Why This Recipe Is a Must-Try
Chicken tortilla soup is loved for its warmth and hearty texture, but this version takes it a step further. The use of red enchilada sauce and salsa verde creates a smoky, tangy base that’s bursting with bold flavors.
Brown rice adds a nutritious touch, making it ideal for a healthier yet filling meal. Plus, the simplicity of the recipe ensures you’ll have more time to enjoy it with your loved ones.
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This food recipe is versatile enough to fit into various dietary needs, making it perfect for families or entertaining guests. Whether you prefer it spicy or mild, it’s easy to adjust the ingredients to suit your taste.
Tips to Make It Even Easier
This soup is perfect for any cooking method, whether you prefer a slow cooker, pressure cooker, or stovetop. Here are a few tips to save time and effort:
- Use pre-cooked chicken: Shredded rotisserie chicken works great if you’re short on time.
- Opt for canned salsa verde: It simplifies prep without compromising flavor.
- Pre-chop ingredients: Store diced onions and garlic in the fridge to make assembly quicker.
These shortcuts ensure you can whip up this easy recipe even on the busiest weeknights.
Substitutions for Different Diets
Flexibility is one of the best features of this chicken tortilla soup. Whether you’re catering to specific dietary needs or just want to switch things up, here are some modifications:
- Vegetarian option: Replace chicken with hearty legumes like black beans or chickpeas.
- Gluten-free: Double-check your enchilada sauce and tortilla chips to ensure they’re gluten-free.
- Low-carb: Skip the rice and add extra veggies like zucchini or cauliflower.
These simple changes keep the recipe accessible without losing its irresistible flavor.
Serving Suggestions for the Perfect Bowl
The magic of chicken tortilla soup lies in the toppings. Once the soup is ready, it’s time to get creative:
- Crushed tortilla chips for crunch.
- Fresh avocado slices for creaminess.
- A dollop of Greek yogurt as a lighter alternative to sour cream.
- Shredded cheddar cheese for extra indulgence.
- Chopped cilantro and lime wedges for a fresh, zesty kick.
These garnishes turn your bowl of soup into a customized masterpiece that suits everyone’s preferences.
A Meal Worth Repeating
This easy chicken tortilla soup is more than just a food recipe—it’s a comforting ritual that brings warmth to any table. Its bold flavors, customizable nature, and simplicity make it a go-to dish for all occasions.
Whether you’re meal-prepping for the week or looking to impress dinner guests, this recipe is sure to become a favorite in your kitchen.
Easy Chicken Tortilla Soup Recipe
Equipment
- Slow Cooker (Optional)
- Pressure Cooker (Optional)
- Large Pot (for stovetop)
Ingredients
- 1 medium yellow onion diced
- 2 garlic cloves minced or grated
- 1 pound boneless skinless chicken breast
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- 3 cups red enchilada sauce
- 3 cups salsa verde
- ¾ cup uncooked brown rice
- Juice of 1 lime
- ½ cup fresh cilantro chopped, plus more for serving
Optional Toppings:
- 2 cups lightly crushed tortilla chips
- 1 mango peeled and diced
- 1 avocado sliced
- 1 cup shredded cheddar cheese
- ½ cup full-fat plain Greek yogurt
Instructions
Slow Cooker Method (4–7 Hours):
- Add the onion, garlic, chicken, salt, and pepper into the slow cooker. Pour in the enchilada sauce, salsa verde, and 3 cups of water. Mix in the brown rice.
- Cover the slow cooker and let it cook on low for 6–7 hours or on high for 4–6 hours until the chicken becomes tender enough to shred.
- Remove the chicken, shred it with two forks, and return it to the pot. Stir in the lime juice and cilantro, adjusting salt if necessary.
- Serve in bowls and top with any desired garnishes such as tortilla chips, mango, avocado, cheese, or yogurt.
Pressure Cooker Method (20 Minutes + Pressure Release):
- Place the onion, garlic, chicken, salt, and pepper in the pressure cooker. Add the enchilada sauce, salsa verde, and 3 cups of water, then stir in the brown rice.
- Secure the lid and cook under high pressure for 18 minutes. Once done, release the pressure naturally or use a quick release.
- Remove the chicken, shred it, and return it to the pot. Stir in the lime juice and cilantro, then adjust seasoning if needed.
- Ladle the soup into bowls and finish with your choice of toppings.
Stovetop Method (1 Hour):
- Heat a large pot over medium heat and sauté the onion, garlic, chicken, salt, and pepper for 2–3 minutes. Pour in the enchilada sauce, salsa verde, and 3 cups of water, then add the brown rice.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally. Check that the chicken is fully cooked and can be easily shredded.
- Shred the chicken with forks, return it to the pot, and stir in the lime juice and cilantro. Adjust salt and pepper as needed.
- Dish out the soup into bowls and garnish with toppings of your choice.
Notes
- For a smokier flavor, consider adding a teaspoon of smoked paprika or chipotle powder.
- To make this dish vegetarian, substitute chicken with black beans and/or roasted vegetables.
- Brown rice can be swapped for white rice, quinoa, or omitted for a lighter soup.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.