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This Chicken Tortilla Soup is so full of vegetables and loaded with flavor.

I love all the flavor from the seasonings and the extra vegetables in this Chicken Tortilla soup.


I started adding Zucchini to my Chicken Tortilla Soup when my children were younger.

They enjoyed eating this soup so much they never said anything about all the vegetables.  It is full of flavor without being too spicy which makes it a good recipe to hide lots of vegetables.  Today, I still use my grater and shred two medium zucchini to add to my Chicken Tortilla Soup.  This soup has lots of vegetables, not only the zucchini but corn, black beans, and onions.  I prepared this soup this weekend thinking I would have enough left over for a second meal.  Everyone enjoyed it so much they had a second bowl. I prepare this soup in my large castiron Dutch Oven.  You can see the video this soup fills my Dutch Oven to the top.  If you have a smaller family, you can freeze some of this Chicken Tortilla Soup to enjoy later.


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The following items were used to make this recipe.

Slow Cooker

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Chicken Tortilla Soup with Zucchini –  Just about every cookbook I have has a Chicken Tortilla Soup recipe but I add 2 medium zucchini to hide even more vegetables.  It does not in any way change the flavor.

This Chicken Tortilla Soup is so full of vegetables and loaded in flavor. I love all the flavor from the seasonings and the extra vegetables in this Chicken Tortilla soup. #soup #tortilla soup #Mexican soup
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5 from 1 vote

Chicken Tortilla Soup

Prep Time20 mins
Cook Time4 hrs
Course: Soup
Cuisine: Mexican
Author: Diane Roark @Recipes for our Daily Bread


  • 2 medium zucchini grated, do not peel
  • 1 med onion chopped fine
  • 2 TB minced garlic
  • 1 tablespoon chili powder
  • 2 tsp cumin
  • 1 tsp marjoram
  • 64 ounces chicken broth
  • Lemon zest from 1 lemon
  • 1 can of corn
  • 1 can black beans
  • 2 cups heavy cream
  • 2 cans Rotel
  • 4 large diced cooked, chicken breast (I often use my Crock-Pot Tex-Mex Chicken)
  • 1 cup Monterey Jack cheese


  • Add everything to the a large dutch oven or a slow cooker.
  • Allow it to simmer for 3 to 4 hours.
  • Serve with Shredded Monterey Jack cheese, sour cream, and Tortilla chips.

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  1. 5 stars
    Hi Melanie,

    Thanks for sharing this wonderful recipe of chicken tortilla soup. I tried it this weekend and truly it is so full much loaded in flavor apart from being healthy. My family just loved it …. all praise goes to you 🙂

  2. 5 stars
    Made this soup for pot luck at work. It was fantastic! No leftovers and everyone kept asking for the recipe. I think it’s my new favorite. Hard to tell since I also made the gumbo and it was delishious too. The dr I work with ate about 5 bowls. Going to try the sausage totillini soup next week.

    • Melanie,

      Thank you so much for letting me know you tried my soup and gumbo. You made my day. I love soups and have so many favorites on my blog including the gumbo and chicken tortilla soup, but I think my favorite is sausage tortellini. I kick all my soups up with lots of seasonings and the flavors are perfect in this soup.
      I had such a great time visiting.
      Many Blessings,
      Diane Roark
      Recipes for our Daily Bread is now mobile friendly. YEAH!

    • Carly,

      This soup is so perfect on a cold day. It is full of flavor and easy to make. Thank you so much for stopping by and commenting.

      Many Blessings,
      Diane Roark

    • Jamie,

      I have 5 kids from 11 to 22. Most of them are teenagers but I still have to hid veggies. They eat a lot of vegetables but they do not know it most of the time.
      Zucchini hides well.
      Diane Roark

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