Chicken Tortilla Soup is a warm, hearty meal filled with tender shredded chicken, tomatoes, black beans, corn, and flavorful Mexican-inspired spices. Simmered in a rich tomato-based broth and topped with crispy tortilla strips, creamy avocado, and fresh cilantro, this homemade soup is full of comforting flavors.
This easy chicken tortilla soup comes together in about 40 minutes using simple pantry ingredients and cooked chicken. It’s a wonderful option for busy weeknights, chilly evenings, or whenever you’re craving a satisfying bowl of homemade soup.
The best part is how easy it is to customize. Add extra jalapeños for heat, squeeze fresh lime juice over each bowl, or finish with shredded cheese and sour cream. Whether you serve it as a family dinner or prepare it ahead for meal prep, this chicken tortilla soup is a delicious addition to your recipe collection.
Why You’ll Love This Chicken Tortilla Soup
- Easy one-pot dinner: Prepare the soup in one large pot for easier cooking and cleanup.
- Ready in about 40 minutes: A convenient recipe for busy weeknights.
- Simple pantry ingredients: Uses canned tomatoes, black beans, corn, broth, and common spices.
- Rich, flavorful broth: Tomatoes, garlic, chili powder, cumin, and lime create a delicious base.
- Easy to customize: Adjust the spice level and toppings to suit your preferences.
- Great for leftovers: The soup reheats well and can be prepared ahead of time.
Ingredients You’ll Need
Servings: 6 · Prep time: 15 minutes · Cook time: 25 minutes · Total time: 40 minutes
For the soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen, or canned
- 1 tablespoon tomato paste
- 1 tablespoon fresh lime juice
- Salt and black pepper, to taste
For the toppings
- 1½ cups crispy tortilla strips
- 1 avocado, diced
- ½ cup shredded Monterey Jack or cheddar cheese
- ¼ cup fresh cilantro, chopped
- ¼ cup sour cream
- 1 lime, cut into wedges
- Sliced jalapeños, optional
Ingredient Notes
Cooked chicken: Shredded rotisserie chicken is a convenient option for this recipe. You can also use leftover roasted chicken or poach chicken breasts specifically for the soup.
Chicken broth: Use low-sodium chicken broth to control the saltiness. Homemade chicken stock also works well.
Diced tomatoes: Regular diced tomatoes provide the tomato base, while diced tomatoes with green chilies add extra flavor and mild heat.
Black beans: Drain and rinse canned black beans before adding them to the soup. Pinto beans are another good option.
Corn: Frozen, canned, or fresh corn kernels all work. If using canned corn, drain it before adding.
Jalapeño: This ingredient is optional. Remove the seeds and membranes for a milder flavor or leave some in for additional heat.
Tortilla strips: Store-bought crispy tortilla strips save time. You can also make your own by cutting corn tortillas into thin strips and baking or frying them until crisp.
Lime juice: Fresh lime juice adds brightness and balances the rich tomato broth. Add it near the end of cooking for the freshest flavor.
How to Make Chicken Tortilla Soup
Step 1: Sauté the onion and jalapeño
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and jalapeño, if using. Cook for 4–5 minutes, stirring occasionally, until the onion softens. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the spices and tomato paste
Stir in the cumin, chili powder, smoked paprika, oregano, and tomato paste. Cook for about 1 minute, stirring continuously, to release the spices’ aromas and deepen the tomato flavor.
Step 3: Add the tomatoes and broth
Pour in the diced tomatoes, tomatoes with green chilies, and chicken broth. Stir well, scraping any flavorful browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
Step 4: Add the chicken, beans, and corn
Stir in the shredded chicken, drained black beans, and corn. Reduce the heat to medium-low and bring the soup to a gentle simmer.
Step 5: Simmer the soup
Cover partially and simmer for 15–20 minutes, stirring occasionally. This allows the flavors to blend while the chicken warms through. Taste the broth and season with salt and black pepper as needed.
Step 6: Finish with lime juice
Turn off the heat and stir in the fresh lime juice. Taste and adjust the seasoning. Add a little more lime juice if you prefer a brighter flavor.
Step 7: Add the toppings and serve
Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a spoonful of sour cream. Serve with fresh lime wedges.
Tips for the Best Chicken Tortilla Soup
- Use rotisserie chicken: It saves preparation time and adds a delicious roasted flavor.
- Don’t rush the aromatics: Sautéing the onion and garlic before adding the broth creates a flavorful foundation.
- Toast the spices: Cooking the spices briefly in oil helps bring out their aroma.
- Adjust the consistency: Add extra chicken broth if you prefer a thinner soup. Simmer uncovered for a few minutes if you want a more concentrated broth.
- Add lime at the end: Fresh lime juice gives the soup a bright, balanced flavor.
- Keep tortilla strips separate: Add them immediately before serving to preserve their crunch.
- Taste before serving: Adjust the salt, lime juice, and chili powder to suit your preferences.
Variations and Substitutions
Creamy Chicken Tortilla Soup: Stir in ½ cup of heavy cream or softened cream cheese near the end of cooking for a creamy variation. Heat gently without boiling.
Spicy Chicken Tortilla Soup: Add extra jalapeños, cayenne pepper, or your favorite hot sauce for more heat.
Slow Cooker Chicken Tortilla Soup: Add the onion, garlic, spices, tomatoes, broth, chicken, beans, and corn to a slow cooker. Cook on low for 5–6 hours or high for 3–4 hours. If starting with raw chicken, ensure it is fully cooked before shredding and serving. Stir in lime juice at the end.
Rotisserie Chicken Tortilla Soup: Use shredded rotisserie chicken instead of cooking chicken from scratch. Add it with the beans and corn so it warms without overcooking.
Vegetarian Tortilla Soup: Replace the chicken with an additional can of beans or extra vegetables, and use vegetable broth instead of chicken broth.
Extra Vegetable Tortilla Soup: Add diced bell peppers, zucchini, or chopped carrots along with the onion for extra vegetables.
Pinto Bean Tortilla Soup: Replace the black beans with pinto beans for a slightly different texture and flavor.
What to Serve with Chicken Tortilla Soup
Cilantro Lime Rice
A flavorful side that complements the tomato broth.
Mexican Cornbread
A warm, slightly sweet side for dipping into the soup.
Fresh Guacamole
A creamy side that pairs naturally with the crispy tortilla strips.
Mexican Street Corn Salad
A colorful side with sweet corn and a tangy dressing.
How to Store and Reheat
Refrigerator: Let the soup cool slightly and transfer it to airtight containers. Refrigerate within 2 hours of cooking and enjoy within 3–4 days. Store the tortilla strips and fresh toppings separately.
Freezer: Freeze the soup without the toppings in freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator before reheating.
Reheating on the stovetop: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally, until it is steaming hot. Add a splash of broth if it has thickened during storage.
Reheating in the microwave: Place an individual serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each, until thoroughly hot.
Add fresh avocado, tortilla strips, cheese, and cilantro after reheating.
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
Yes. Cut boneless, skinless chicken breasts into small pieces and add them to the simmering broth. Cook until the chicken reaches an internal temperature of 165°F. Alternatively, simmer whole chicken breasts in the broth until cooked through, then shred them and return them to the pot.
How do I make chicken tortilla soup thicker?
You can simmer the soup uncovered for several extra minutes to reduce the broth. Alternatively, mash a few black beans against the side of the pot and stir them into the soup to create a slightly thicker texture.
Can I make chicken tortilla soup ahead of time?
Yes. Prepare the soup a day ahead and refrigerate it in an airtight container. Reheat gently on the stovetop and add the toppings just before serving. The flavors often become more blended after refrigeration.
What tortillas are best for tortilla soup?
Corn tortillas are traditionally used for crispy tortilla strips because they have a distinct corn flavor and become crunchy when fried or baked. Store-bought tortilla strips are a convenient alternative.
Can I make chicken tortilla soup without beans?
Yes. Simply leave out the beans or replace them with extra corn, diced bell peppers, or zucchini.
Is chicken tortilla soup spicy?
This recipe has a mild to moderate level of heat, depending on the canned tomatoes with green chilies and whether you add jalapeño. You can omit the jalapeño and use plain diced tomatoes to make it milder.
Why are my tortilla strips getting soggy?
Tortilla strips absorb liquid quickly. Add them directly to individual bowls just before eating rather than stirring them into the soup pot.
Recipe Card
Easy Chicken Tortilla Soup
A hearty tomato-based soup with shredded chicken, black beans, corn, and crispy tortilla strips.
PREP TIME
15 min
COOK TIME
25 min
SERVINGS
6
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 1 tablespoon tomato paste
- 1 tablespoon fresh lime juice
- Salt and black pepper, to taste
Toppings
- Crispy tortilla strips
- 1 diced avocado
- ½ cup shredded Monterey Jack or cheddar cheese
- ¼ cup chopped cilantro
- ¼ cup sour cream
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and jalapeño for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
- Stir in cumin, chili powder, smoked paprika, oregano, and tomato paste. Cook for 1 minute.
- Add both types of tomatoes and the chicken broth. Stir and bring to a gentle boil.
- Add shredded chicken, black beans, and corn.
- Reduce the heat and simmer for 15–20 minutes, stirring occasionally.
- Season with salt and pepper. Turn off the heat and stir in the lime juice.
- Serve hot with tortilla strips, avocado, cheese, cilantro, sour cream, and lime wedges.
Recipe yield: 6 servings. Adjust the toppings and spice level to taste.