Homestyle Chicken Tortilla Soup with Avocado and Lime

This Easy Chicken Tortilla Soup is a cozy, flavor-packed weeknight meal you can make on the stove, in an Instant Pot, or in a slow cooker. It’s loaded with tender shredded chicken, vegetables, black beans, corn and all the classic toppings for a satisfying dinner for the whole family.

Calling all soup lovers—this recipe is one of the simplest and most reliable soups to keep in your rotation. It was the very first recipe originally posted on the site more than a decade ago, and it remains a family favorite. You’ll find bold, comforting Mexican-inspired flavors from tomatoes, enchilada sauce and green chiles, balanced by bright lime and fresh cilantro. Use boneless skinless chicken breasts, thighs, or shredded rotisserie chicken for a shortcut. Leftovers taste even better the next day, which makes this a great meal-prep option.

Why You’ll Love This

• Quick & versatile – Ready in about 30 minutes on the stove or simply set it in a slow cooker for hands-off cooking.
• Nutritious – High in protein and fiber thanks to chicken and black beans while staying relatively light.
• Customizable – Adjust the spice level, swap proteins, and add extra vegetables to suit your tastes.
• Great for leftovers – Flavors deepen overnight, so this soup stores and reheats beautifully.

Ingredients You’ll Need

• Olive oil – 1 Tbsp (for Instant Pot or stovetop sautéing)
• Onion – 1 medium, chopped
• Garlic – 3 cloves, minced
• Crushed tomatoes – 1 (28 oz) can (or diced, fire-roasted, or tomato sauce)
• Low-sodium chicken broth – 4 cups (or chicken/vegetable stock)
• Enchilada sauce – 1 (10 oz) can, choose mild/medium/hot to control spice level
• Green chiles – 1 (4.5 oz) can, chopped
• Spices – 1 Tbsp cumin, 1 Tbsp chili powder, 1 tsp kosher salt, 1/4 tsp black pepper, 1 bay leaf
• Black beans – 1 (15 oz) can, drained and rinsed
• Corn – 1 cup fresh or frozen
• Chicken – 1 1/2 lbs boneless skinless chicken breasts (or thighs/rotisserie chicken)
• Lime juice – Juice of 1 lime
• Optional toppings – Cilantro, avocado, tortilla strips, shredded cheese, sour cream or Greek yogurt, jalapeño slices, extra lime wedges

How to Make the Best Chicken Tortilla Soup

Below are three easy methods—stovetop, slow cooker, and Instant Pot—so you can choose based on time and equipment.

Stovetop

1. Sauté: Heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sauté the chopped onion for 3–4 minutes until softened. Add minced garlic and cook 1 more minute.
2. Build: Add crushed tomatoes, chicken broth, enchilada sauce, green chiles, cumin, chili powder, salt, pepper, bay leaf, black beans, corn and the chicken breasts. Bring to a boil, then reduce heat and simmer 30 minutes, or until chicken is cooked through and tender.
3. Finish: Remove the chicken and shred with two forks, then return the shredded meat to the pot. Stir in lime juice and chopped cilantro to taste.
4. Serve: Ladle into bowls and top with avocado, tortilla strips, shredded cheese, sour cream or your favorite garnishes.

Slow Cooker

In a 6-quart slow cooker, combine the chicken and all ingredients except the cilantro and lime juice. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours. Remove and shred the chicken, then stir it back in with lime juice and cilantro just before serving.

Instant Pot

Use the sauté function to heat 1 Tbsp olive oil. Sauté onion 3–4 minutes, then add garlic and cook 1 minute. Add the remaining ingredients (except cilantro and lime). Close the lid and set to the Soup or Manual setting for 7 minutes. Allow a natural release for about 12 minutes, then quick-release any remaining pressure. Remove and shred the chicken, return it to the pot, and stir in lime juice and cilantro.

Optional Toppings

• Avocado slices
• Fresh cilantro, parsley or green onions
• Crispy tortilla strips or crushed tortilla chips
• Shredded Monterey Jack, cheddar or Mexican blend cheese
• Sour cream or Greek yogurt
• Sliced jalapeños and extra lime wedges

Variations

• Creamy version: Stir in heavy cream, coconut cream, cream cheese or a dollop of sour cream for a richer soup.
• Heat level: Choose mild, medium or hot enchilada sauce, or add jalapeño, poblano or hot sauce to increase spice.
• Protein swaps: Use rotisserie chicken for a shortcut, or substitute turkey, ground beef, shrimp or chickpeas for a vegetarian option.
• Extra vegetables: Add zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach or kale for more nutrition and volume.

Prepping and Storing

To store: Refrigerate the soup in an airtight container for up to 5 days. Reheat on the stovetop or in the microwave until warmed through.

To freeze: Cool completely, transfer to a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

Recipe Details

• Prep Time: 10 mins
• Cook Time: 30 mins (stovetop) — longer for slow cooker
• Total Time: 40 mins (stovetop)
• Servings: 8
• Rating: 4.91 from 20 votes

Enjoy this Easy Chicken Tortilla Soup! If you try it, consider leaving a review or sharing your favorite toppings—I love seeing how people make it their own.