First Chicken Tortilla Soup of the Season
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You know fall has officially arrived when you make your first pot of soup. And there’s no better way to kick off soup season than with a steaming bowl of Chicken Tortilla Soup — rich, hearty broth loaded with corn, beans, tomatoes, and tender chicken, topped with crunchy tortilla chips and melted cheddar. It’s the bowl that makes you glad the temperatures are finally dropping.
The best part? Carmie's Chicken Tortilla Soup Mix does all the heavy lifting. Just add water, cooked chicken, and a can of tomatoes and you’ve got a from-scratch-tasting soup in under 30 minutes. Sunday dinner, weeknight rescue, or game day warm-up — this one does it all.
Ingredients
- 1 packet Carmie's Chicken Tortilla Soup Mix
- 2–3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)
- 1 can (14.5 oz) diced tomatoes with green chiles (use plain diced tomatoes for a milder version)
- 4 cups water
- Toppings: shredded cheddar cheese, crushed tortilla chips, sour cream, sliced green onions, fresh cilantro, avocado or guacamole, lime wedges
Instructions
Step 1: Combine
In a large pot over medium-high heat, combine the Chicken Tortilla Soup Mix, water, diced tomatoes, and cooked chicken. Stir well to combine.
Step 2: Simmer
Bring to a boil, then reduce heat and simmer for 15–20 minutes, stirring occasionally. The broth will deepen in flavor as it simmers — the corn, beans, cilantro, and spices bloom beautifully into a rich, satisfying soup.
Step 3: Top and Serve
Ladle into bowls and pile on the toppings. Don’t skip the crushed tortilla chips — that crunch against the warm broth is everything. A squeeze of fresh lime right before eating takes it over the top.
Make It a Full Fall Spread
Serve alongside a skillet of Sweet Honey Cornbread for a complete cozy fall dinner. The sweet, buttery cornbread is the perfect companion for soaking up every last drop of that rich tortilla broth. Double the soup batch — it reheats beautifully and tastes even better the next day as the flavors continue to develop.
Tips & Variations
- Mild version — swap the tomatoes with chiles for plain diced tomatoes to dial back the heat for kids or spice-sensitive guests.
- Slow cooker — add all ingredients to a slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Shred the chicken right in the pot.
- Instant Pot — combine all ingredients with raw chicken breasts, cook on high pressure for 15 minutes, then shred the chicken directly in the pot.
- Extra hearty — stir in a can of black beans or corn for even more texture and substance.
- Creamy version — stir in ½ cup of cream cheese or heavy cream at the end for a rich, creamy tortilla soup.
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Serves
4–6 people
Total Time
30 minutes