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This easy chicken tortilla soup turns pantry staples and tender chicken into a hearty, family-friendly dinner in just 30 minutes. It's packed with Southwest flavor and even better topped with crispy tortilla strips!
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Why I Love This Recipe
Every time I make this chicken tortilla soup, I'm amazed at how much flavor comes from such a simple, 30-minute recipe! It's a winner for cooks of all skill levels! It uses just a few pantry staples and shredded rotisserie chicken or thinly sliced raw chicken. Even canned chicken works! It's hearty, family-friendly, and full of bold flavor yet isn't spicy. Finish with fresh cilantro and a squeeze of lime for the chef's kiss!
If you love bold, Tex-Mex flavors in soup form, try my chicken enchilada soup next!
Ingredients You'll Need
- Olive Oil: Use olive oil or another neutral-flavored cooking oil.
- Onion: Yellow, white, or red onion works.
- Garlic: Fresh garlic gives the soup its savory flavor.
- Chili Powder: Use regular chili powder seasoning blend, not pure ground chile pepper.
- Ground Cumin: Adds warm, earthy flavor to the broth.
- Fire-Roasted Tomatoes: Add subtle smoky flavor. Regular canned diced tomatoes work too.
- Black Beans: Canned beans save time. Pinto beans are a great substitute.
- Corn: Fresh or frozen corn works. No need to thaw frozen corn first.
- Chicken Broth: Use your favorite broth or stock. Low-sodium broth gives you more control over the salt.
- Chicken: Use rotisserie chicken, shredded leftover cooked chicken, or use very thinly sliced raw chicken so it cooks quickly in the hot broth.
- Tortilla Strips: Homemade crispy tortilla strips or store-bought tortilla chips add the signature crunch.
- Toppings: Fresh cilantro, lime, jalapeños, and Cotija cheese add freshness and flavor.
How to Make Chicken Tortilla Soup
Follow these simple steps to make chicken tortilla soup in 30 minutes. The photos show each stage of the process.
Sauté onion in olive oil until softened. Add garlic and seasonings, stirring until fragrant.
Add a splash of broth to deglaze the pot, scraping any browned bits from the bottom. Add tomatoes, beans, corn, and remaining broth. Bring to a boil, then simmer for 10–15 minutes.
Stir in shredded cooked chicken and heat until warmed through. Or, add very thinly sliced raw chicken and simmer for a few minutes until fully cooked and no longer pink.
To make the tortilla strips, cut corn tortillas into strips, toss with olive oil and chili powder (optional), and bake at 400°F for 8–12 minutes, tossing halfway through.
Serve warm with crispy tortilla strips and your favorite toppings. Cilantro and lime are non-negotiable for me, lol! But there's always room for Cotija cheese, avocado, and fresh jalapeños. I also love adding a scoop of cilantro lime brown rice for an extra-hearty bowl.
If you're looking for dinner starters while making chicken tortilla soup, homemade pico de gallo or guacamole with tortilla chips will get everyone in the Tex-Mex spirit!
Recipe Tips
- Spice it up: This soup is mildly spiced. Add cayenne pepper, chipotle powder, or chipotle peppers in adobo sauce to taste for a kick.
- Vegetable variations: Add diced bell peppers or carrots for extra flavor, color, and texture. Sauté them with the onion until softened.
- Bean substitutions: Swap black beans with pinto beans, or use a combination of both.
- Make ahead: Prepare the soup 1–2 days ahead and refrigerate until serving. The flavors develop even more overnight!
- Storage: Cool the soup promptly, then refrigerate in an airtight container for up to 4 days, or freeze for up to 90 days.
Looking for a meatless version of this recipe? Try my vegan tortilla soup instead!
Easy soup recipes
- Lemon Chicken Orzo Soup
- Chicken Tortellini Soup
- Italian Sausage Soup Recipe
- Fresh Tomato Soup
- Sausage White Bean Kale Soup
- Crock Pot Chicken Veggie Soup
📖 Recipe
Easy Chicken Tortilla Soup Recipe
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Olive Oil
- ½ large Onion, diced
- 4 cloves Garlic, minced
- 1 teaspoon Chili Powder, use 2 teaspoons for bolder flavor
- 1 teaspoon Cumin
- 1 teaspoon Salt, or more to taste
- ½ teaspoon Black Pepper
- 1 (15-ounce can) Fire Roasted Tomatoes, keep juice
- 1 (15-ounce can) Black Beans, drained and rinsed
- 1 cup Corn, fresh or frozen
- 4 cups Chicken Broth, or more as needed to adjust consistency
- 4 Corn Tortillas, cut into ¼ inch strips
- 1 teaspoon Olive Oil, or spray oil
- 4 cups Cooked Shredded Chicken, or 1 large raw chicken breast (very thinly sliced)
Topping options
- fresh cilantro, fresh lime, fresh jalapeños, Cotija cheese
Instructions
- Heat a 4.5-quart soup pot over medium heat. Add OIL and heat until shimmering.
- Add ONION and sauté for 3–5 minutes until softened. Reduce heat to medium, add GARLIC, and cook for 30 seconds.
- Stir in CHILI POWDER, CUMIN, SALT, and BLACK PEPPER. Cook for 30 seconds, stirring until fragrant.
- Add TOMATOES (with juice), BLACK BEANS, CORN, and CHICKEN BROTH. Increase heat and bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
- Make the tortilla strips: Preheat the oven to 400°F and center your oven rack. Toss CORN TORTILLAS, OLIVE OIL, and a sprinkle of CHILI POWDER (optional). Spread in a single layer on a baking sheet. Bake for 8–12 minutes until golden and crispy, tossing halfway through.
- Stir in COOKED SHREDDED CHICKEN and simmer for 2–3 minutes until heated through. Add more broth as needed to adjust consistency.
- Stir in shredded cooked CHICKEN and heat until warmed through. Alternatively, add very thinly sliced raw chicken and simmer for a few minutes, or until fully cooked and no longer pink.
- Serve the soup warm with crispy tortilla strips or tortilla chips and your favorite toppings.
Recipe Notes
Equipment
Nutrition information is an estimate and may vary depending on the brands, ingredients, and portion sizes used.
Nancy says
I would love to print the recipe for later use but you do not post a print option and when I save the recipe it comes with all the pictures and comments which are not necessary
Traci says
Hi there! You'll find the Print button near the top of every recipe card, just below the summary and yield. It lets you print or save the recipe without all the extra photos and comments. Hope that helps, and let me know if you need anything else!
J Allen says
Always a hit in our house! I hadn't made this since last soup season, and now I remember how much I missed it. So easy and full of flavor! Thank you for all the work you put into sharing these delicious recipes with us! 🙂
Traci says
My absolute pleasure! I really love this one too! Thanks so much for making my recipe and taking the time to share this... really appreciate it! 🙂
Pamela Wood says
was a little lacking in flavor so I added more garlic, chili powder,and fresh cilantro, a touch of cayenne pepper for a little bite.
Traci says
Thanks so much for trying my recipe and sharing your feedback! I love that you adjusted the seasonings to your liking! That's exactly why I keep my soups family-friendly, so everyone can make them their own. It's one of the things I love most about homemade soup! Thanks again for your review! 🙂
Judy says
We love it!
Traci says
Yay! So glad to hear it 🙂 Thanks for making my recipe!
Frances says
This recipe is so easy to make. I love to make it for my family.
Traci says
Wonderful! I love hearing that it's so family-friendly for you ☺️ Thank you for making my recipe and for letting me know! xoxo
Marcy says
If I use spicy chicken broth will I need to cut the spices in half?
Traci says
Hi Marcy, my soup isn’t spicy to begin with, so you're welcome to use any broth you like. Hope you enjoy! 🙂
Tamia says
I made this for supper tonight and my family loved it! I made my own tortilla strips for the top and squeezed fresh lime on top once it was in our bowls too, it’s a game changer. Thank you for sharing.
Traci says
That sounds amazing! Fresh lime and homemade tortilla strips are such a great touch. So glad your family loved it! Thanks for sharing!
Diana Lewis says
Love this recipe. I made it twice and both came out delicious. I substitute black beans with chick peas.
Traci says
That sounds great! That's a fun swap for black beans and adds a nice texture. So glad you’re enjoying the recipe—thanks for sharing!
Dave says
We really enjoyed this recipe.
Traci says
Yay!! So glad to hear it! Thank you for trying my recipe and for leaving this feedback. Enjoy!
Pam says
Super good. Didn’t have fire roasted tomatoes. Substituted Rotel diced tomatoes with chiles. These cans are only 10 oz. Since I love tomatoes I used 2 cans. Also didn’t have Cotija cheese. I had goat cheese with herbs. That makes a great substitute.
Traci says
Love how you made it work with what you had! Rotel is a great swap, and that cheese sounds like a delicious twist. So glad you enjoyed it—thanks for sharing!
Kim Brown says
It was delicious!! My family loved it. I will make double the recipe next time so we have leftovers!!
Traci says
Perfect!! I'm thrilled you'll be making it again and glad to hear the family is all for it! Day made. Thanks for taking the time to leave this feedback. Enjoy!
Leslie says
So easy to make and it was delicious! Will definitely make again!
Traci says
Yay!! I'm so happy you discovered my recipe and honored that it's on the make-again list! Thank you for taking the time to leave this feedback. Enjoy! xoxo
Jean A Smart says
Hi Traci,
I noticed that a couple of your recipes call for Chili Powder (not chili powder).
Not sure what that means. What Powder do you recommend/use?
Thanks,
Jean P.S. I love your recipes!!
Traci says
Aww thank you, Jean! I'm glad you're enjoying them! To answer your question, chili powder (with an "i") is a mild spice blend, while chile powder (with an "e") is pure ground chiles and much stronger. I use chili powder to keep flavors balanced and grocery-store friendly. Hope that helps!
Cathey Bennett says
Fantastic and so easy. This will be a regular at our house!!!
Traci says
Yayy!!! I'm so glad you're loving it! Thank you so much for taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!
Carol says
I made this soup a couple of days ago and it was delicious. The only thing I did different was to add an extra can of beans for the protein. Otherwise, no changes. It's very good, filling and makes alot. I will be making this again.
Traci says
Hi Carol! I'm so glad you went for it. Also, I'm always up for extra beans. In fact, I should do that because the recipe yields 8 cups, which never lasts beyond two days in our house LOL. Thanks for your feedback. I really appreciate it! Enjoy!
Lisa says
This recipe is great. Awesome flavor and super easy!
Traci says
Yay! I'm so glad you're enjoying it. One of my all time favorite soups for sure. Thanks so much for the feedback!