If you’re looking for an easy, flavorful soup recipe that comes together fast, this one is a must-make! I have been making this for years and it's a family favoirte. You will notice that it's just chicken, broth and seasonings. That is because I serve everything on the side! Rice, corn, black beans, cheese etc., this way everyone can customize their soup!
If you are always on the hunt for quick and simple soups, then this one checks all the boxes. It’s flavorful, comforting, and perfect for busy weeknights or cozy weekends. Plus, it’s super flexible—you can easily adjust the ingredients to feed a crowd or scale it down for a smaller family. This batch serves about 5–6 people, and its flavor-packed soup so you’ll definitely come back to again and again.
This soup is so delicious I just know you will make it and love it! If you are looking for another Tex-Mex style soup try this Green Chile Chicken Enchilada Soup!
And you must try the Tortilla Strips! Total game changer!
Ingredients
- olive oil
- garlic
- onion
- chili powder
- cumin
- oregano
- pepper
- paprika
- bouillon
- water
- chicken broth
- tomato sauce
- sugar
- bay leaf
- chicken breasts
- cilantro
- rice
- corn
- toppings of choice
See exact quantities in recipe card
Instructions
This recipe is so straight forward you can not mess it up! As you look through the recipe decide if you will serve the corn and rice in the soup or on the side. Not everyone in my family loves corn so I have it on the side. And I serve the rice on the side because if there are left overs I do not like the way the rice absorbs the broth over night. But that is the beauty of recipes...make them yours!
For this soup start by sautéing the onion and garlic in olive oil (or use ¼ cup water for an oil-free option) until tender and fragrant.
Next, stir in the chili powder, cumin, oregano, paprika, and black pepper, and cook for about one minute to bring out the flavor of the spices.
Then, pour in the water, bouillon cubes or Better Than Bouillon, chicken broth, tomato sauce, sugar, and add the bay leaf. Stir well, then bring the mixture to a boil. Once boiling, carefully add the chicken, reduce the heat, cover, and simmer for 10 minutes to allow the flavors to develop and cook the chicken.
After 10 minutes, remove the chicken and shred it using two forks. Return the shredded chicken to the pot, stir in the fresh cilantro, and heat through until everything is warmed and well combined. If adding rice and corn then add it now. Use instant rice and simmer for 5-10 minutes until tender. See the recipe in action below.
Strips
The tortilla strips add such a fun touch....if you have the time I would encourage you to try them! You can them as skinny or wide as you like! It adds an extra crisp to the soup that is so good! If you don't have time, just serve some tortilla chips!
Equipment
A nice soup pot is worth the money and storage space. One with a heavy bottom will help with creamy soups from sticking quite as quickly. Here is a link to a good one!
Storage
Dare I say I love this soup even more the next day?? The flavors really set in and it is so good as left overs! This can be stored for up to 4 days in an airtight container.
I do not suggest storing the rice in with the soup as it will absorb the broth.
Soups to Try Soon
Desserts
Chicken Tortilla Soup
Ingredients
- 1 Tablespoon olive oil
- ½ small onion
- 2 garlic cloves minced or ½ tsp. garlic powder
- 1 ½ Tablespoons chili powder
- 3 teaspoons ground cumin
- ¾ teaspoon oregano
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 3 bouillon cubes
- 3 cups water
- 3 - 4 cups chicken broth
- 8 ounces tomato sauce
- 1 tsp. sugar
- 1 bay leaf
- 3 chicken breasts around 1 pound uncooked
- 2 Tablespoon fresh cilantro
- 1 cup rice
- 15 oz canned corn
Toppings
- shredded cheese cheddar, Colby jack or Monterey Jack
- pico
- tortilla strips
- lime
- black beans
- cilantro
Instructions
- Sauté the onion and garlic in olive oil (or use ¼ cup water for an oil-free option) until tender and fragrant. Stir in the chili powder, cumin, oregano, paprika, and black pepper, and cook for about one minute to bring out the flavor of the spices.Pour in the water, bouillon cubes or Better Than Bouillon, chicken broth, tomato sauce, sugar, and bay leaf. Stir well, then bring the mixture to a boil.Once boiling, carefully add the chicken, reduce the heat, cover, and simmer for 10 minutes to allow the flavors to develop and chicken to cook through to 160°.Once cooked through remove the chicken and shred it using two forks. Return the shredded chicken to the pot, stir in the fresh cilantro, and heat through until everything is warmed and well combined. *If adding rice and corn then add it now. Use instant rice and simmer for 5-10 minutes until tender.
- For garnishes: cooked instant rice, corn, lime, cheese, cilantro and tortilla strips
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