Homemade Chicken Tortilla Soup — 🍲🥑🍅🧀 Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant! Made in ONE pot and ready in 30 minutes, this is a fan FAVORITE that will impress your friends and family!
Table of Contents
Easy Chicken Tortilla Soup Recipe
When I see chicken tortilla soup on a restaurant menu, I get excited. There’s something about the slightly spicy broth with tender chicken, the corn and black beans, juicy tomatoes, creamy avocado, and those addictively good tortilla strips on top that I can’t resist.
Rather than making a trip out for it, you can make Mexican tortilla soup with chicken at home in 30 minutes and it’s easy.
So many ingredients get tossed into the pot all at once and before you know it this hearty, comforting soup is ready. And it tastes better than my favorite restaurant version!
My family loved this easy tortilla soup and I love that it’s ready so quickly and with very minimal effort.
It makes enough that I stashed half in the freezer for those nights when I just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect.
Chicken Tortilla Soup Ingredients
To make this easy tortilla soup recipe, you’ll need:
- Corn tortillas
- Olive oil
- Kosher salt and pepper
- Yellow onion
- Jalapeño pepper
- Garlic
- Chicken broth
- Diced tomatoes
- Black beans
- Cooked shredded chicken
- Corn
- Lime juice
- Spices
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Tortilla Soup
This really is such an EASY recipe for chicken tortilla soup! Here’s a look at how it’s made:
- Sauté the onion and jalapeño in an oiled Dutch oven, then add the diced garlic and continue cooking until fragrant.
- Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, spices and bring to a boil.
- Let the mixture boil for 5 minutes, then stir in fresh cilantro and boil another minute.
- Ladle the homemade chicken tortilla soup into bowls and top with homemade crispy tortilla strips (I’ve given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream.
Tips for the Best Chicken Tortilla Soup
To save time, use store-bought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.
Salt your soup to taste. I use low-sodium chicken broth and no-salt-added tomatoes and add a bit of salt to my soup so I can control the overall salt level.
The saltiness of low-sodium broth, rotisserie chickens, canned tomatoes, black beans, and personal preferences for salt all vary so salt to taste.
Recipe FAQs
I’m sure you could, but when a recipe is as quick and easy as this one I’d rather use the stove to avoid dirtying extra dishes.
I like using a large 6 to 7-quart Dutch oven. This Le Creuset Dutch oven has been with me for 20 years! You can’t argue with the quality workmanship and materials with anything Le Creuset. A more budget-priced Dutch oven is also another option.
Absolutely! Buy pre-shredded rotisserie chicken at your local grocery store to save yourself some prep work and reduce the cook time.
We love garnishing out individual bowls of soup with fresh cilantro, cubed avocado, a little shredded cheese (like cheddar or a Mexican cheese blend), and / or sour cream. And tortilla strips, of course! But use any toppings that sound good to you!
As written, this homemade recipe has a nice kick to it without being burn-your-tongue-off spicy. You can easily reduce the amount of spice by removing the seeds from the jalapeño pepper or using half of the jalapeño instead of the whole thing. For more spice, keep the seeds in the jalapeño or add another jalapeño to the pot of soup.
Storage Instructions
This easy tortilla soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.
Can the Soup Be Frozen?
Yes! You can freeze the soup (without the tortilla strips on top) for up to 6 months.
What to Serve with Chicken Tortilla Soup
This simple tortilla soup pairs well with crusty bread or a green side salad. Here are a few side dishes to serve with chicken tortilla soup:
- Grilled Mexican Corn
- Homemade Tortilla Chips
- Salsa (Pineapple Chipotle Salsa or Restaurant-Style)
- Guacamole
- Grilled Corn and Avocado Salad
- Mexican Wedge Salad
Pair your bowl of soup with a homemade margarita or refreshing glass of horchata to wash it all down!
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Easy 30-Minute Homemade Chicken Tortilla Soup
Equipment
- 1 Dutch oven, about 7 quarts
Ingredients
Tortilla Strips
- 10 small corn tortillas, cut into 1/4-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
Soup
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 1 large jalapeno pepper, about 4 to 5 inches long, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
- 4 garlic cloves, peeled and finely minced
- 32 ounces 4 cups low-sodium chicken broth
- two 14.5-ounce cans diced tomatoes and juice, I used petite diced, no-salt-added
- one 15-ounce can black beans, drained and rinsed
- 2 cups shredded cooked chicken, use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
- 1 ½ cups corn, I used frozen straight from the freezer, fresh may be substituted
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika, regular paprika may be substituted
- ¼ teaspoon cayenne pepper, optional and to taste
- ⅓ cup fresh cilantro leaves, finely minced
- diced avocado for serving, optional for serving
- shredded cheese, optional for serving
- sour cream, optional for serving
Instructions
Make the Tortilla Strips:
- Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
- Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
- While strips bake, begin making the soup.
Make the Soup:
- To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
- Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
- Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
- Add the cilantro and boil 1 minute.
- Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
- Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Chicken Soup Recipes:
Easy Chicken Stew – You don’t need to wait all day for this one-pot comfort food chicken stew recipe that’s ready in 45 minutes! It’s chock full of juicy chicken, buttery potatoes, tender carrots, celery, green beans, and seasoned to perfection with a variety of herbs and spices!
Chicken Poblano Soup — All the familiar flavors of chicken tortilla soup but with the addition of roasted poblanos and tomatillos to give extra heartiness and depth of flavor!
Easy 30-Minute Chicken Enchilada Soup — Don’t have all day for chili to simmer? No problem! This EASY, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!!
Easy 30-Minute Homemade White Chicken Chili — Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves!! It’ll be on rotation all winter!!
Easy 30-Minute Homemade Chicken Noodle Soup — Classic, comforting, and tastes just like grandma made but way easier and faster! This soup is amazing and it’ll be your new favorite recipe!
Chicken Tortellini Soup — This chicken tortellini soup has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy tortellini.
Chicken Pot Pie Soup — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes!
Creamy Chicken Noodle Soup — Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather!!
Originally posted September 15, 2015 and reposted September 4, 2020 with updated text.
Hi Averie,
Last night my daughter and I went out to dinner and just for 2 bowls of chicken tortilla soup it was $10. So, today I decided to look up your recipe online and make it myself. Since neither of us can eat real spicey food, I used half of the jalapeno and decreased the spicey spices a little and it was perfect. I didn’t have any corn tortillas, so I broke up sea salt tortilla chips.
Hi Averie,
Last night my daughter and I went out to dinner and just for 2 bowls of chicken tortilla soup it was $10. So, today I decided to look up your recipe online and make it myself. Since neither of us can eat real spicey food, I used half of the jalapeno and decreased the spicey spices a little and it was perfect. I didn’t have any corn tortillas, so I broke up sea salt tortilla chips.
Thanks for the 5 star review and I am glad you decided to learn how to make this and that it was perfect! Necessity is the mother of invention, right! :)
I made this tonight, and my *particular* 10-year-old daughter and I both LOVED IT. I was craving good chicken tortilla soup and this is it. Thank you!!!
I made this tonight, and my *particular* 10-year-old daughter and I both LOVED IT. I was craving good chicken tortilla soup and this is it. Thank you!!!
Thanks for the 5 star review and I’m glad you both loved it and that it hit the spot for your tortilla soup craving!
I didn’t have all the ingredients, but made an excellent soup that required 2nds from all.
1 lb ground chicken browned
1/2 large onion / 2 tablespoons olive oil-5 min
4 cups chicken broth
1 can corn
1 c pinto beans
1 can diced tomatoes
1 can rotel
garlic salt, paprika, salt, pepper
1 T Lime juice
low boil for 5-7-9 min
Taste for spices
I used store bought tortilla chips
sour cream, avocado, cheese
Success
I didn’t have all the ingredients, but made an excellent soup that required 2nds from all.
1 lb ground chicken browned
1/2 large onion / 2 tablespoons olive oil-5 min
4 cups chicken broth
1 can corn
1 c pinto beans
1 can diced tomatoes
1 can rotel
garlic salt, paprika, salt, pepper
1 T Lime juice
low boil for 5-7-9 min
Taste for spices
I used store bought tortilla chips
sour cream, avocado, cheese
Success
Glad that this was a success and you were able to use what you had!
I have made this soup, per this recipe, at least ten times now. If I ever make a different soup my husband says, “awwww why not the tortilla?? ” And he’s very picky, so that’s a huge compliment :). Thank you for the recipe. It’s easy, to boot!
I have made this soup, per this recipe, at least ten times now. If I ever make a different soup my husband says, “awwww why not the tortilla?? ” And he’s very picky, so that’s a huge compliment :). Thank you for the recipe. It’s easy, to boot!
Thanks for the 5 star review and I’m glad that this is a favorite for you and your husband and that it’s picky eater approved!
I have always loved eating ice cream and whenever I get a chance I never miss eating ice cream and your ice cream taste and recipe is really amazing I hope you will give us more delicious ice cream information in future.
The recipe appears to fail to mention when to add the rotisserie chicken
Step 4 reads: Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
Note CHICKEN right after the black beans.
Ha ha thanks! I read it like 3 times and apparently missed it each time.
Thank you, I have just been searching for info approximately this topic for ages and yours is the greatest I’ve come upon so far.
Thank you, I have just been searching for info approximately this topic for ages and yours is the greatest I’ve come upon so far.
Regarding jalapeño, you say the heat is in the seeds, not true. It’s the white veiny part. Just saying.
Regarding jalapeño, you say the heat is in the seeds, not true. It’s the white veiny part. Just saying.
I Made this 30 min soup and was pleasantly surprised how good it was the only thing I added to it was some left over cabbage I wanted to use before it went bad this was the best soup I ever made!! Thank You
Best soup I have EVER made! Scrumptious! ❤❤❤