Chicken Tortilla Soup

This chicken tortilla soup recipe simmers in one pot and is on the table in under 30 minutes for a delicious weeknight meal. Packed with chicken, veggies, and beans, it’s a meal the whole family will love.

Ingredients for Chicken Tortilla Soup

• Chicken: No need to pre-cook the chicken; add it raw. If using leftover rotisserie chicken or grilled chicken, they can be added in the last 5 minutes to heat through.
• Vegetables: Canned tomatoes with chiles (Rotel) add extra flavor to this recipe; you can choose mild or spicy. The corn can be canned, fresh, or frozen.
• Black Beans: Canned black beans keep this recipe quick. Replace them with navy beans, pinto beans, or kidney beans.
• Tortilla Strips: Homemade tortilla strips are easy to make, but any crunchies like Fritos or tortilla chips will also work.

Toppings for Tortilla Soup

• Mix in dollops of sour cream, guacamole, or salsa for quick, flavorful upgrades.
• Top with shredded cheese, black olives, green onions, lime wedges, or cilantro.

How to Make Chicken Tortilla Soup

This soup comes together in one pot and just three easy steps!

1. Cook Veggies:
   Heat oil in a large pot and sauté chopped onion, garlic, and jalapeño until soft. Add chicken broth, diced tomatoes, black beans, corn, lime juice, cilantro, cumin, and chili powder.
2. Add Chicken:
   Place chicken breasts in the pot and bring to a boil. Reduce heat and simmer until the chicken is cooked through. Remove the chicken, shred it, and stir it back into the soup.
3. Serve & Enjoy:
   Ladle the soup into bowls and top with avocado, extra cilantro, and a squeeze of lime.

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Chicken Tortilla Soup

This chicken tortilla soup is hearty and comforting with the perfect spicy kick.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

For the Tortilla Strips

• Cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.

• Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.

For the Soup

• In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.

• Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, cumin, and chili powder. Stir to combine.

• Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.

• Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.

• Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup.
Cooked chicken: To replace the chicken breasts with rotisserie chicken or cooked chicken, simmer the soup for a total of 25 minutes, adding 3 cups of shredded chicken during the last 5 minutes of cooking. 
Tortilla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn.
Spice: Reduce the spice by replacing jalapeno with green chiles.
Serving suggestion: Create a fun meal by serving it with a variety of toppings.
Leftovers: Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 4 months. 
Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.
 

Serving: 1.25cup | Calories: 278 | Carbohydrates: 27g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 671mg | Potassium: 714mg | Fiber: 6g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 19.9mg | Calcium: 69mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Soup

Cuisine American, Mexican

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Originally Published: January 2019
Updated & Republished: October 2025