Easy Chicken Tortilla Soup Recipe (with Hominy) (2024)

This is easily the best chicken tortilla soup recipe around; at least, that's what our meal assembly store customers told us when they made it or shrimp tortilla soup! It's delicious and healthy.

Plus, it's the perfect combination of fresh and convenience ingredients. Using leftover lemon pepper chicken or rotisserie chicken and pantry items shaves off precious prep time. It has hominy, too, which is a nod to the authentic flavors you would find in a traditional Mexican soup.

Are you making this for a casual weekend dinner? You'll have plenty of time to make side dishes likeeasy guacamole dipand homemadelow-carb tortilla chips!

If you've swooned over white chicken chili with cream cheese, think of this as its zesty cousin. Unlike the creamy base of the chili, tortilla soup with chicken boasts a thick, tomato-rich broth brimming with Mexican spices.

Ingredient Notes

Here's what you'll need to make Southwestern chicken tortilla soup:

• Cooked chicken, diced or shredded - Be sure that the seasonings used on the chicken make sense. Slow cooker 3-ingredient salsa chicken works great. Grilled chicken or rotisserie chicken are also fantastic.
  • Frozen cubed chicken does not need to be defrosted first!
  • This soup CAN be made with fresh chicken. See the FAQ section below.
• Whole corn kernels - Fresh corn really makes this soup pop with flavor. It takes about 2 minutes to microwave corn on the cob. You'll only need 1 large ear of corn. Frozen corn does not need to be defrosted first.
• Chicken broth or vegetable broth - Use a low-salt brand since canned items in this recipe also contain salt.
• White hominy- You'll find this ingredient in the canned goods aisle.

I bet you'll want toppings! Check out the idea list below.

Directions with Pictures

Here's how to make tortilla soup with chicken in one pot on the stovetop in under 30 minutes. Have all the ingredients prepped before you begin and the soup will quickly come together.

Step 1. Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add diced onion and sauté for about 5 minutes to soften. Next add minced garlic, chili powder, and oregano. Stir and cook for about 1 minute more.

Step 2. Add diced or shredded chicken and everything else (except the toppings) to the pot and bring the soup to a boil. Reduce heat to low and simmer for 10 - 15 minutes. The flavors will continue to meld and mingle, so you don't have to remove the soup immediately.

Step 3. Ladle into bowls and top with tortilla strips or crushed tortillas and toppings of your choice. A splash of fresh lime juice is a must!

Toppings

Take a bowl of chicken tortilla soup to the next level by preparing a topping bar and include ingredients like these:

• Shredded cheeses such as Colby Jack, Monterey Jack, Cheddar or Cotija
• Lime wedges - this is a must at our house!
• Avocado cubes or slices
• Fresh cilantro
• Sour cream
• Guacamole - use our one avocado guacamole recipe for a small batch!
• Finely diced red onion
• Green onion, sliced thin
• Salsa

Top Tips

• You don't need to defrost frozen ingredients, like corn, hominy, or chicken!
• When there are various diets in your house, prepare and cook tortilla soup and cook the chicken separately. Serve it on the side, along with all the other toppings. Now, everyone is happy! This recipe is gluten-free, dairy-free, and vegan without the chicken.
• Buy twice the ingredients and follow the make-ahead tips to make extra chicken tortilla soup for the freezer.

How do you thicken chicken tortilla soup?

This soup is hearty. If you want to thicken it, puree about ¼ cup of the hominy or corn to naturally thicken the soup, as we did for creamycorn and crab soup. It works beautifully and keeps the soup gluten-free.

What is hominy?

Hominy has a chewy texture and a mild, slightly earthy flavor, distinct from regular corn, with a hint of nuttiness. It's created by soaking corn kernels until the outer hull and germ are removed, causing them to swell and soften. Read more about What Kind of Corn is Hominy at The Spruce.

Can you make this with uncooked chicken?

Storage and Make-Ahead

Storage

Store leftover chicken tortilla soup in an airtight container in the refrigerator for about 3 days or the freezer for 2 months. Reheat on the stovetop or microwave.

Make-Ahead and Freeze

This is the exact recipe we used at our Make Ahead Meal Kitchens. Add all the prepped ingredients, including cooked chicken to a freezer bag. Of course, save any topping for serving day.

Remove excess air from the plastic bag and store it flat so it will defrost quickly. When you're ready to make chicken tortilla soup, defrost the bag overnight in the refrigerator. Pour the contents into a large pot, bring to a boil, then lower the heat and simmer for 10-15 minutes.