Need a quick dinner with a short ingredient list? This 5-Ingredient Chicken Tortilla Soup is an amazing weeknight dinner!
Who else gets overwhelmed by recipes with long ingredient lists?
On a busy night, my brain can’t handle looking at a recipe like that. I need something easy that’s still healthy for my family.
I’ve been experimenting with 5-ingredient recipes, and it’s been a game-changer! I can get dinner on the table with no stress, and busy weeknights are no longer a hurdle.
This Chicken Tortilla Soup is another 5-ingredient recipe I added to my meal rotation. It’s simple comfort food on a cold day. And the best part is, you can add other ingredients to increase the depth of flavor!
Scroll to the bottom of the post to get to the recipe card for this easy soup. Or keep reading for extra tips and tricks!
What kind of chicken to use
Honestly, I’m all about making food as easy as possible. This means I constantly buy meat when it’s on sale and cook/freeze for later. And I use leftover chicken for recipes like this.
What I’m using in this recipe is chicken breast that’s already been cooked and shredded. Chicken thighs are also an option.
Or if you’re really strapped for time, you can grab a rotisserie chicken and shred the meat! There’s absolutely no shame in using already cooked chicken for a quick meal.
Can you make this in a slow cooker?
I love simple recipes that can be made different ways. For those busy days, a crock pot is an excellent option. You can dump the ingredients into your slow cooker and cook on LOW for 5-6 hours.
A lot of these ingredients I already keep at home. No rushing to the grocery store to get what I need for this easy recipe!
I kept this simple at 5 ingredients, but you can most definitely add as many other foods as you want! Here are some other great additions:
Spices- Chili powder, cumin, garlic powder, onion powder, cayenne pepper, taco seasoning, salt and black pepper, etc.
How to make on the stove top
In a large pot, add the drained corn, enchilada sauce, diced tomatoes, and chicken.
Add the carton of chicken broth and stir, then heat to boiling.
Reduce to a simmer and cook for 20 minutes until the soup is heated through.
Divide into 4 bowls and serve with your favorite toppings.
How to store
Once the soup has cooled to room temperature, pour into an airtight container and keep in the fridge for 3-5 days.
This easy tortilla soup is even better the next day because the flavors have more time to mix together!
The best way to reheat is in the microwave. Heat in 1-minute increments, stirring each time, until completely heated through.
What to serve
This is a super basic soup, so you can add a BUNCH of different toppings to boost the flavor:
- Sour cream
- Tortilla chips
- Crunchy tortilla strips
- Fresh cilantro
As far as side dishes go, crusty bread or a nice salad would be great options to go with a bowl of soup!
Other 5-ingredient recipes
Looking for other easy, low-ingredient and delicious recipes? Check out my Master Post for more ideas!
- 1 15-ounce can diced tomatoes
- 1 15-ounce can corn, drained and rinsed
- 1 15-ounce can enchilada sauce
- 1 32-ounce carton chicken broth
- 1 pound chicken breast, cooked and shredded
- In a large pot, add the drained corn, enchilada sauce, diced tomatoes, and chicken.
- Add the carton of chicken broth and stir, then heat to boiling.
- Reduce to a simmer and cook for 20 minutes until the soup is heated through.
- Divide into 4 bowls and serve with your favorite toppings.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 101mgSodium: 2269mgCarbohydrates: 29gFiber: 6gSugar: 16gProtein: 42g