Shredded Chicken Tortilla Soup Recipe

There is nothing better than a hot bowl of a hearty soup for supper and this easy and tasty Shredded Chicken Tortilla Soup fills the bill!

overhead shot of chicken tortilla soup with avocado and tortilla chips.

A hot bowl of soup for a Fall supper is just the ticket! This Shredded Chicken Tortilla Soup is easy to throw together, especially if you already have chicken cooked and ready to shred. If you don’t, see the Gr8 tips below for getting your chicken ready and of course this can be done way ahead of time and then the soup is quickly thrown together. Often I’ll pick up a roasted chicken from Costco or the local market and use some of it for the soup and still have some left to use for another dish.

Chicken tortilla soup topped with avocado and served with limes.

Also remember that when making a soup or stew, the recipe is just a guide. Your taste buds are the real guide. For this soup if you want more chicken or zucchini then add as much as you like! In fact this would be an easy recipe to double. Just about every ingredient below can be adjusted. So give it a try, adjust to your taste, make yourself one of Debbie’s Margaritas with a “Kick” and ENJOY!

Other Delicious Soup Recipes

Edited from the original publication of September 1, 2015.

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Shredded Chicken Tortilla Soup

There is nothing better than a hot bowl of a hearty soup for supper and this Shredded Chicken Tortilla Soup fills the bill!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Keyword: Chicken Tortilla Soup
Servings: 4 servings
Author: Kyle


  • 2 Tablespoons vegetable oil
  • 1 1/2 – 2 cups chopped zucchini, (about 2 medium or 1 large squash)
  • 1 cup chopped onion
  • 3/4 cup chopped cilantro, divided
  • 1 jalapeno, stemmed, seeded, diced
  • 3/4 teaspoon kosher salt, divided
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 1/2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 4 cups chicken stock
  • 14.5 ounce can unsalted fire-roasted diced tomatoes, (do not drain)
  • 1 15 ounce can unsalted black beans, drained and rinsed
  • 8 ounces shredded chicken, *see Gr8 Tips below
  • 1 avocado, chopped
  • 1 lime , cut into wedges
  • Tortilla Chips


  • Heat the vegetable oil in a large dutch oven over medium heat.
  • Add the zucchini, onion, 1/4 cup cilantro, jalapeño, 1/4 teaspoon kosher salt, garlic, and bay leaves. Cook for 7 minutes.
  • Stir in the chili powder and ground cumin and cook for another minute.
  • Add the stock and canned tomatoes and bring to a boil. Turn the heat down and simmer for 5 minutes.
  • Add the beans, 1/2 teaspoon kosher salt, shredded chicken and simmer for 5 more minutes.
  • Put some tortilla chips into a ziploc bag and break into bite sizes pieces. The tortilla chips can be put into the bottom of the bowl and the soup served on top of them or they can be sprinkled on the top of the soup in the bowl (or both on the bottom and the top!)
  • Divide the soup among 4 bowls; top with tortilla chips (if you are adding them to the top), avocado and remaining cilantro. Serve each person a wedge of lime to squeeze into their soup (Don’t skip this step! It makes a yummy difference!).


Gr8 Tips:
*An easy way to make shredded chicken is to place chicken breasts (even frozen ones) into the crockpot with a 1/2 cup of liquid (broth, water or salsa). Leave to cook on high for about 4 hours or on low for about 7-8 hours. When ready, remove from pot and pull apart with two forks.
* Or take boneless, skinless chicken breasts and drizzle with olive oil, season with salt and pepper (or spice of your choice) and bake in a preheated 375°F oven for 20-25 minutes. Once cool enough to handle, shred with two forks.
*Or – for real convenience, buy a rotisserie chicken from your local grocer!
Gr8 Do-ahead Tip:
This soup can be made 1 – 2 days ahead of time up through Step 5. Cool and keep covered in the refrigerator. Warm it up on the stove-top or microwave and continue with step 6 and 7.
Tried this recipe?Mention @Great8Friends or tag #gr8food!

sm 02/16/19

About The Author


  1. Kyle | 22nd Feb 19

    Hi Renee! You have a great memory! I’m still not gourmet but I do still love food and cooking! Love the idea of adding sweet potato! Thank you for your feedback and for being a Gr8 Friend! So good to hear from you!

  2. Renee Ezer | 22nd Feb 19

    Kyle, if anyone ever questions your love for food, I can vouch that you were in Gourmet Club in 11th grade! It’s fun watching your website grow. We made your Shredded Chicken Tortilla Soup last night. We substituted diced sweet potato for the zucchini, because I don’t have zucchini lovers at home. FYI, the sweet potato was lovely – it and the avocado were creamy and yummy.

  3. Kyle | 1st Sep 15

    And tastes even better the next day! Don’t forget to squeeze the wedge of lime into your bowl! Thanks Lon, enjoy!

  4. Claudia Kerns | 1st Sep 15

    Amazing!! Great recipe! I can’t wait to try this. Easy and the crowds will go crazy! Thank you!

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