This Easy Chicken Tortilla Soup recipe is a simple 6-ingredient meal my whole family loves. It’s great for a quick meal during the busy night.
This Easy Chicken Tortilla Soup is flavorful, easy to prepare, and makes the house smell insanely unique. Made with chicken broth, rotisserie chicken, canned diced tomatoes and black beans, ranch dressing, fiesta corn mix, and seasoned with taco seasoning, it makes a large batch that feeds my family of seven plus a few more.
Perfect for a busy night, serve this Easy Chicken Tortilla Soup as a quick & delicious dinner or meal to feed your company.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Easy Chicken Tortilla Soup is so vibrant it makes a stunning meal in under 30 minutes!
Recipe Tips
I love making simple soups. Not only because it takes such a small amount of time, which I appreciate and need during crazy busy months, but also because my kids love them. Soup is something easy to serve during the fall and winter, with sports going on for all five of our kids, including wrestling, dance, basketball, volleyball, and cross country.
Over the holidays, I double this recipe for Easy Chicken Tortilla Soup because it is fantastic to serve to large groups. It’s filling and appealing to the eye, and everyone will rave about how delicious it is – of course, asking for the recipe, which you will share kindly.
Don’t let the busy months ahead stop you from creating fantastic, wholesome, and flavor-filled meals for your family.
This Easy Chicken Tortilla Soup recipe will soon become a part of your monthly, maybe even weekly, dinner rotation. Make this soup your own, and share your favorite toppings and add-ins below; I would love some additional ideas.
more easy meals for a busy weeknight
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Easy Chicken Tortilla Soup
Ingredients
- 32 ounces Imagine® Organic Chicken Broth
- 2/3 cup Ranch Dressing
- 2 cup shredded Rotisserie Chicken
- 2 14.5 ounce cans Diced Tomatoes with Green Chiles
- 1 package Mild Taco Seasoning
- 1 14 ounce package frozen corn – preferably Southwest Blend with peppers and onions
- Optional topping: crunchy tortilla strips
- 14.5 ounces canned black beans drained and rinsed
Instructions
- Add all of the ingredients into a pot and place over medium-high heat and allow to come to a slow boil.
- Reduce heat to low. Cover partially with a lid and cook for 20 minutes.
- For the last 5 minutes of cooking time remove the lid and allow it to continue to simmer. Remove from heat and let it sit off the heat for 5 minutes before serving. This will allow it to thicken up and cool off a bit.
Since I do not eat beans I used can corn. Next time I will need to add bell pepper and onions. It was still tasty.
I’m glad you enjoyed it!
We have absolutely loved this recipe! We have made it twice, but both times it has been almost unbearably spicy. We can’t seem to figure out why so we can minimize it. Do you know what this would be from? Different taco seasoning? The green chiles? I am just curious!
Also, recommend topping with cheese!
Hi Katie! Are you using mild taco seasoning? You could try using separate cans of mild green chiles (4 oz) and diced tomatoes as listed, as the chiles could be the problem! Let us know if you get this figured out!
A dollop of sour cream and shredded cheese will tone it down !
Delicious!
I have an allergy to Ranch dressing. What could I use instead?
What is your allergy? That will help me send some suggestions 🙂
Great soup! I find I like the chicken cubed instead of shredded.
That definitely works too! I’m glad you enjoyed it!
This was such a comforting meal!!! Thank you for the easy recipe
Totally love how easy this is. Perfect dinner idea!
This Chicken Tortilla Soup needs to be added to our weeknight dinner rotation!
Such a rich and flavorful soup. It will be my new favorite winter recipe.
If you can’t find the southwestern corn mix what can you substitute?
The mix contains corn, black beans, onions, and peppers so you can either use frozen versions of each or frozen corn, a can of beans, and cooked onions and peppers in place of the corn mix.
I used diced onions and red bellpepper and fried it down with a can of mild green chilies and my corn and beans before adding everything else. worked like a charm
Love your additions!!! Thanks for sharing them.
The picture shows black beans, but they aren’t listed on the ingredient list. To add or not to add?
The frozen Southwestern corn mix used has black beans. If your mix doesn’t, you can use canned. Just be sure to drain them first.
I left out the ranch dressing because it’s not a family favorite, still delicious! family of 4 devoured the whole pot in 2 days! Two thumbs up!
Looks so delish! Adding on our must make list!
This is one of my favorite soups!
Sorry I see you revised your recipe by the time I commented. Will delete it.
No worries! Thank you for letting me know.
This is such as amazing and delicious recipe. I really loved it
This soup is so hearty and full of flavor. I know it will become my go-to recipe for winter!
Doing this again
Love it. Added red pepper and black beans
Easy and quick to fix with excellent flavors.
Is the ranch dressing already mixed with mayo and buttermilk or the dry mix?
Already prepared ranch dressing, like Hidden Valley.
I’m just curious because your picture shows Tortilla soup that clearly has beans in it (as I believe it should, but that’s not in your recipe). I was scrolling through recipes and some of them had as many as thirty ingredients, so I was curious how to get it done with six. Thanks for the tips!
I just rinsed a can of black beans and added them in with everything else.
Oh my God! Just made this DELICIOUS soup!!! Best tortilla soup I’ve ever eaten!❤️
So happy!!!!
First time making this recipe and I love it!
I’m looking to make this recipe and I was wondering when it says 2/3 cup of ranch dressing does that mean the powder dressing or actual ranch dressing for salad?
The actual liquid dressing.
Made this per recipe and it was delicious! Topped with Avocado slices, Sour Cream, Tortilla strips and Monterey Jack cheese. Thank you for sharing!
Love your toppings!