Chicken tortilla soup is my absolute FAVORITE comfort food when the weather turns chilly. I make a big batch almost every month, and I’m always wondering exactly how long I can keep enjoying those leftovers before they go bad. If you’re like me and love this Mexican-inspired dish, you probably have the same question.
So let’s dive right in! Here’s everything you need to know about properly storing your delicious chicken tortilla soup and maximizing its shelf life
Refrigerator Storage: The 3-5 Day Rule
When stored properly in an airtight container, homemade chicken tortilla soup will generally last 3 to 5 days in the refrigerator. This timeframe gives you plenty of opportunities to enjoy those leftovers without compromising on food safety or flavor.
The ingredients used and your storage methods directly impact how long your soup stays fresh. Here’s what I’ve learned from experience (and lots of research):
Tips for Maximizing Freshness in the Fridge
- Always use the freshest ingredients possible when making your soup
- Cool the soup rapidly before refrigerating by dividing it into smaller containers
- Refrigerate within 2 hours of cooking (don’t leave it sitting out!)
- Store in airtight glass or plastic containers (never metal containers)
- Keep your refrigerator temperature consistently below 40°F
- Consume within that 3-5 day window for best quality and safety
One important tip I’ve discovered: adding dairy products like sour cream or cheese directly to the entire pot will shorten the fridge life. Instead, add these garnishes to individual portions just before serving!
Freezer Storage: Extending Shelf Life to 2-3 Months
If you won’t be eating all your soup within a few days freezing is a fantastic option. When properly frozen, chicken tortilla soup maintains its quality for 2 to 3 months.
Here’s how I freeze my chicken tortilla soup:
- Let the soup cool completely first
- Divide into portion-sized airtight containers or freezer bags
- Leave about 1 inch of headspace to allow for expansion
- Label containers with the date and contents
- Store in the coldest part of your freezer
When you’re ready to enjoy, thaw frozen soup overnight in the refrigerator. Then reheat on the stovetop or in the microwave until steaming hot (at least 165°F).
Signs Your Chicken Tortilla Soup Has Gone Bad
Even with perfect storage, leftovers don’t last forever. Here’s how to tell if your chicken tortilla soup is no longer safe to eat
Appearance
- Unnatural colors
- Sliminess
- Film on the surface
- Visible mold
Texture
- Unusually thick consistency
- Stringy texture
- Grittiness
Smell
- Rancid or sour odors
- Any “off” smell that doesn’t seem right
Other Warning Signs
- Bubbles or fizzing (indicates bacterial growth)
- Significant flavor changes like bitterness or sourness
Remember the golden rule: When in doubt, throw it out! It’s never worth risking food poisoning to save a few dollars worth of soup.
The Dangers of Eating Spoiled Soup
I can’t stress this enough – consuming spoiled soup can have serious consequences. Foodborne pathogens like salmonella, E. coli, and listeria can cause severe gastrointestinal distress.
Symptoms typically include:
- Nausea
- Vomiting
- Diarrhea
- Abdominal cramping
- Fever
These symptoms might be unpleasant for healthy adults, but can be much more serious for vulnerable groups like elderly people, young children, pregnant women, and those with compromised immune systems.
Creative Ways to Use Up Leftover Chicken Tortilla Soup
Sometimes I make a HUGE batch and need creative ways to use it up before it spoils. Here are some of my favorite ideas:
Quesadillas: Fill tortillas with thick leftover soup and add extra cheese. Grill until golden and crispy!
Enchiladas: Roll tortillas with soup, cheese, and veggies for an easy baked casserole.
Soup Dip: Puree thicker portions of the soup with some cheese and serve with tortilla chips for an appetizer.
Soup Omelets: Add a few spoonfuls of chilled soup to your egg mixture before cooking.
Nacho Topping: Heat up the soup and pour over tortilla chips with cheese and jalapeños.
Freeze in Small Portions: If I know I won’t use it all, I freeze in 1-2 serving containers for quick future meals.
Frequently Asked Questions
Still have questions? Here are answers to some common ones:
Can I refreeze thawed chicken tortilla soup?
It’s not recommended. Refreezing thawed soup more than once seriously degrades quality and texture. Once thawed, try to use it within 3-4 days.
Is it safe to eat chicken tortilla soup that sat out for over 2 hours?
No! Perishable foods left at room temperature for over 2 hours enter the danger zone for bacteria growth. Always refrigerate or discard soup within 2 hours of cooking.
What’s the best way to reheat chicken tortilla soup?
Reheat gently on the stovetop or in the microwave until steaming hot (at least 165°F). I like to bring mine to a gentle simmer to ensure even heating throughout. Don’t forget to stir occasionally!
Does adding avocado shorten the soup’s fridge life?
Yes! Avocado and dairy products should only be added right before eating. I always add these to individual portions rather than the whole batch.
Can I use leftover cooked chicken to make this soup?
Absolutely! Just make sure you use cooked chicken within 3-4 days and keep it properly refrigerated until making the soup. Then fully reheat the completed soup.
Proper Storage Methods – The Key to Longevity
Whether fridge or freezer, proper storage is crucial for food safety and quality:
- Allow soup to cool completely before refrigerating or freezing (hot soup can raise fridge temperature)
- Use airtight containers – glass, plastic, or freezer-safe are all good options
- Leave headspace in containers for expansion during freezing
- Label everything with dates
- Store in the coldest part of your fridge or freezer
- Never refreeze soup more than once
Why We Love Chicken Tortilla Soup
I first fell in love with chicken tortilla soup at a local Mexican restaurant. The combination of tender chicken, spicy broth, and all those amazing toppings just hit the spot. Now I make it regularly at home, and it’s become a staple in our house.
The best part? It’s easy to make in big batches, and with proper storage, we can enjoy it for days. My recipe includes:
- Chicken breasts
- Onions and garlic for flavor base
- Bell peppers for color and nutrients
- Fire-roasted tomatoes for that smoky depth
- Spices like cumin, chili powder, and oregano
- Black beans for protein and fiber
- Corn for sweetness and texture
- Lots of toppings: cheese, avocado, cilantro, lime, and crispy tortilla strips
The Pioneer Woman’s Slow Cooker Version
If you’re looking for an easy version, I’ve tried Ree Drummond’s (The Pioneer Woman) slow cooker chicken tortilla soup recipe, and it’s fantastic! Her version lasts about the same amount of time – 3 days in the fridge or several months in the freezer.
The slow cooker approach is super convenient – just throw everything in, turn it on, and let it cook for 5 hours on high (or 8 hours on low). It requires almost zero effort but delivers amazing flavor.
Final Thoughts: Enjoy Safely!
With its diverse ingredients including fresh veggies and chicken, homemade chicken tortilla soup keeps for about 3-5 days refrigerated. For longer storage, freeze in portions for up to 2-3 months.
Always cool soup quickly after cooking and refrigerate within 2 hours. Check leftovers for any signs of spoilage before reheating, and when in doubt about safety, it’s better to toss it out and make a fresh batch.
With these proper storage methods, you can safely enjoy delicious homemade chicken tortilla soup for several days after cooking. Just stay vigilant about food safety, handle leftovers properly, and trust your senses to determine when it’s time to say goodbye to that batch.
Now excuse me while I go make a fresh pot of chicken tortilla soup for dinner tonight – and lunches for the next few days!
Why I love Chicken Tortilla Soup
There was one restaurant in Tucson, AZ where I grew up called Café Terra Cotta and they had the most epic tortilla soup in the city. Its since closed but during the good old days of high school (when we literally didnt have a care in the world) we’d go out for lunch or a girls night out and without fail, each and every one of us would order tortilla soup. It was equal parts smoky and spicy and I made sure to add extra cheese once it arrived to the table. Its a memory that Ill forever have and being able to recreate that magical soup in my own kitchen brings me great joy! If youre a fan and want more such recipes, will also love the Chicken Chili Verde!
- Olive Oil– You can totally sub this ingredient with another oil of your choice such as avocado oil, canola oil, etc.
- Onion– Onions add an extra kick of flavor to any recipe and this one is no exception!
- Garlic– We cannot live without garlic. Soak in that captivating scent during the first few steps of this recipe!
- Jalapeño– Sliced jalapeños if you want a bit of a kick
- Kosher Salt and Black Pepper– These two are a must in any recipe, they are so simple yet so important!
- Dried Oregano– This spice complements the rest of the flavors beautifully!
- Cumin– Any sort of Mexican dish is not complete without this spice! This is one of the key ingredients to pull all the flavors together.
- Chipotle Pepper– Were adding some spice to this recipe because why not!? If youd rather keep the spice level mild, you can skip this spice.
- Fire Roasted Tomatoes and Green Chiles– These add SO much flavor to this recipe. It gives a nice smokey flavor without a ton of spice.
- Chicken Stock– If you want to skip the chicken entirely and make this vegetarian – just use vegetable stock and youre in business.
- Black Beans- While black beans are traditional in a Chicken Tortilla Soup, you could use Pinto Beans if you prefer!
- Frozen Corn– I like using frozen corn for convenience but if you prefer to use canned or fresh corn, go for it!
- Rotisserie Chicken– Any sort of shredded poultry works in this. Chicken is my favorite but if youre making this and have leftover turkey – be my guest!!
- Cheese– Freshly shredded cheese – I always opt for freshly shredded over the pre-shredded. It melts better and its just more flavorful as its freshly grated.
- Cilantro & Green Onion– Fresh herbs like cilantro, scallions or chives add a nice punch of flavor.
- Corn Tortillas– Crispy tortilla strips or crumbled up tortilla chips are the secret ingredient when it comes to chicken tortilla soup. The crunch really levels up the dish love making my own chips and strips – use this as a guide.
- Limes– Lime juice – adds a little extra oomph
- Avocado– The avocado chunks adds a nice creamy touch to this soup without being overwhelming!
*For a full list of ingredients and instructions please see recipe card below
How to Store Chicken Tortilla Soup
To store this recipe, transfer the remaining soup to a container of choice and cover. This will stay fresh in the refrigerator for 3-4 days.
If you prefer to freeze this soup, you can transfer it to a tightly sealed container and freeze for up to 4-5 months. When youre read to eat, you can reheat by placing it in a saucepan on medium-low heat or place in the microwave until warm.
- When you shred your own chicken – use a stand mixer to do it in 15 seconds!! Its my favorite hack!
- The flavor starts at the very beginning of this recipe – so be sure to sweat the onions and jalapeños to really start developing flavors at the early stages.
- After step 2, I like to use an immersion blender to blend the base of the soup. A lot of tortilla soups are SUPER chunky but I prefer a blended base and then add some chunks from the chicken, corn and black beans