Craving an easy Mexican soup? This flavorful twist on classic chicken tortilla soup is quick, hearty, and perfect for any night!

Looking for a delicious and easy soup recipe that’s bursting with flavor? This easy Mexican soup is a simple twist on the classic chicken tortilla, perfect for a cozy weeknight meal. Whether you’re an Instant Pot pro, a stovetop enthusiast, or a slow cooker fan, I’ve got you covered with three easy cooking methods for this mouthwatering soup recipe that you’ll make again and again.

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A bowl of easy mexican soup topped with sour cream, shredded cheese, and diced red onions, flanked by sliced green onions and cilantro. Surrounding the bowl are ingredients in small bowls, including chopped red onions, green peppers, and sliced avocado. Spoons and biscuits are nearby.

How to Make Easy Mexican Soup

This recipe for chicken tortilla soup is crazy easy to make and takes very little time to prepare. I’m sharing three methods of making this recipe. It tastes incredible regardless of the method you choose so go with whatever you are vibing with! To save time and make things easier for yourself, buy the pre-cut vegetables from the market.

Ingredients

2 Boneless Chicken Breasts (I chose a package with 2 good size breasts)
48 oz Can of Chicken Stock
1 Chopped Onion
1 Chopped Red Pepper
8 oz of Fresh Chopped Salsa
1 Chopped and Seeded Jalapeño
2 Tbsp Tomato Paste
15 oz Can of Black Beans, drained
1 Bag of Frozen Corn
2 Tbsp Cumin
3/4 Tsp Chili Powder
1/8 Tsp Cayenne Pepper
Salt and Pepper to Taste

Toppings to make it your own

Chopped cilantro – because freshness is key
Sliced avocado – for that creamy touch
Shredded cheese – because, well, cheese
Sour cream – if you’re feeling a little indulgent

Now, let’s get cooking!

squeezing lime juice into black beans in saucepan to makeLoaded Garden Nachos with Cilantro and Spinach — Freshening up a can of black beans with fresh lime juice

Easy Mexican Soup Directions: 3 Methods

Instant Pot Method

Chop those onions and peppers into bite-sized pieces.
Toss everything – chicken, veggies, salsa, tomato paste, spices, and chicken stock – into your trusty Instant Pot.
Seal it up, set it to high pressure for 10 minutes, and let it do its thing.
Once it’s done, let the pressure release naturally for 10 minutes. Then, carefully open the lid and shred that chicken.
Keep the soup warm while you shred. Toss in the black beans and frozen corn.
Leave the lid off and let it simmer for a few minutes until the corn is cooked through. Add the shredded chicken back in.
Ladle it up into bowls and top it with your favorite goodies.

instant pot chicken tortilla soup recipe starts with chicken and diced peppers with onions

Stovetop Method

Heat some olive oil in a big pot over medium heat.
Toss in the onions, peppers, and jalapeño (if you’re using it) and let them soften for a few minutes.
Add the minced garlic and cook for about 30 seconds until it’s fragrant.
Now, it’s chicken time! Add it to the pot and cook until it’s no longer pink.
Sprinkle in all those amazing spices – cumin, chili powder, cayenne, salt, and pepper. Give it a good stir to coat everything.
Pour in the salsa, tomato paste, black beans, and chicken broth. Make sure to scrape up any tasty bits from the bottom of the pot.
Bring it to a boil, then turn down the heat, cover, and let it simmer for 20-25 minutes. The longer it simmers, the more those flavors will meld together.
Just before you’re ready to serve, stir in the frozen corn and let it heat through.
Give it a taste and adjust the seasonings if needed.
Ladle it into bowls and top it off with all your favorite fixings!

After shredding the chicken, add it back to the instant pot chicken tortilla soup recipe

Slow Cooker Method For Easy Mexican Soup

If you’re using raw chicken breasts, you can brown them lightly in a skillet first for extra flavor. This step is optional, but it’s a nice touch.
Throw everything (except the frozen corn) into your slow cooker.
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and the veggies are tender.
About 30 minutes before serving, stir in that frozen corn.
Give it a taste and adjust the seasonings if you need to.
Ladle it up and enjoy!

ingredients for chicken tortilla soup in instant pot

Tips & Tricks

If you’re not a fan of spicy food, skip the jalapeño or use less chili powder and cayenne pepper.
Feel free to add tortilla chips for a classic crunch!
Want to make it vegetarian or vegan? Skip the chicken and use vegetable broth. You can add extra beans or veggies to keep it hearty.

Easy Mexican Soup Leftovers? No problem!

This soup keeps well in the fridge for 3-4 days in an airtight container. You can also freeze it for up to 6 months. Just let it cool completely and skip the garnishes before transferring it to freezer-safe containers or bags.

Consider freezing the soup in individual or family-sized portions for easy defrosting and reheating. Zip-lock freezer bags or airtight containers work well. Don’t fill your containers to the brim. Liquids expand slightly when frozen, so leave some headspace to avoid explosions!

Thawing Instructions (if frozen)

Refrigerator: Thaw the soup overnight in the refrigerator.
Cold Water: Place the frozen soup container in a bowl of cold water, changing the water every 30 minutes until thawed.
Microwave: Use the defrost setting on your microwave, following the manufacturer’s instructions. Be sure to stir the soup occasionally to ensure even thawing.

Frozen chicken tortilla soup will maintain its best flavor and texture for up to 3 months. However, it’s still safe to consume for up to 6 months if stored properly.

Quick Cooking Tip: If you’re really into planning ahead, you can even freeze a pre-made “soup starter” by cooking down the base of your soup (vegetables, spices, broth) without the chicken or beans. Then, when you’re ready for a quick meal, simply thaw the starter, add your protein and beans, and simmer for a delicious and convenient soup in no time!

close up of instant pot chicken tortilla soup recipe

Final Thoughts on Making Easy Mexican Soup

So, what are you waiting for?

This chicken tortilla soup recipe is the perfect way to bring a little warmth and comfort to your table. It’s simple, flavorful, and adaptable to your preferences and cooking style. Give it a try and let me know what you think!

Do you have an Instant Pot? Have you ever made easy Mexican soup before? If so, how do you make it differently? Tell me more in the comments below.

Not sure whether to use a slow cooker or instant pot? Read this article from Good Housekeeping to help you decide.

Thank you so much for following along.

Enjoy a beautiful day! xo