- Hearty, flavorful Chicken Tortilla Soup offers smoky, tangy, and zesty layers, like a warm hug in a bowl.
- Ready in about 40 minutes as a one-pot, quick, and customizable weeknight meal.
- Packed with lean protein, beans, and corn—healthy, satisfying, and naturally gluten-free if modified.
- Key tips: toast spices, use fire-roasted tomatoes, shred chicken, and don’t skip crunchy toppings and lime.
- Great for meal prep—stores 4 days refrigerated or 3 months frozen; toppings added fresh before serving.
Last Updated on November 13, 2025 by Souhail
There’s something about Chicken Tortilla Soup that feels like a warm hug in a bowl. The first time I made it was on a rainy Sunday in my tiny New York kitchen. I remember the scent of simmering tomatoes, cumin, and smoky chipotle filling the air while the chicken poached gently in the pot. I didn’t realize then that this easy, vibrant soup would become one of my favorite go-to meals. It’s hearty without being heavy, perfectly spiced, and layered with bright, zesty flavors that dance on your palate with every spoonful.
Whether you’re craving a quick weeknight dinner or something special to cozy up with on a weekend, this recipe fits the bill. It’s wholesome, colorful, and endlessly customizable, crisp tortilla strips on top, melty cheese, creamy avocado, maybe a squeeze of lime to finish it off. Each bite brings that perfect mix of tangy, spicy, and savory. That’s what makes Chicken Tortilla Soup so special, it’s not just a meal, it’s a mood.
Table of contents
Why You’ll Love This Chicken Tortilla Soup
If you’re anything like me, you crave a bowl of something cozy and full of flavor once the weather starts to chill. Chicken Tortilla Soup delivers exactly that, with a balance of bold spices, bright toppings, and a broth that tastes like it’s been simmering for hours — even though it comes together in under an hour. Here’s what makes it truly special:
- Deep, smoky flavor: A mix of cumin, chili powder, and fire-roasted tomatoes builds a flavor base that feels rich and layered without needing heavy cream.
- Quick and easy: It’s a one-pot recipe that’s ready in about 40 minutes, making it perfect for busy weeknights or last-minute dinner guests.
- Healthy yet satisfying: Packed with lean chicken, black beans, and corn, it’s protein-rich and naturally gluten-free (just skip the flour tortillas if you’re avoiding gluten).
- Totally customizable: Add jalapeños for extra heat, swap in turkey or tofu, or load it up with extra veggies — this soup welcomes creativity.
- Great for meal prep: It tastes even better the next day, and the toppings can be stored separately for easy reheating.
If you enjoy cozy, soul-warming soups like my Lasagna Soup or Lentil Soup, this one will slide right into your regular rotation.
My Pro Tips for Perfect Chicken Tortilla Soup Every Time
You know how some soups just taste flat, even when you follow the recipe exactly? The secret lies in the little details. Here’s how to bring this Chicken Tortilla Soup to life with restaurant-worthy flavor:
- Toast your spices: Take 30 seconds to warm the cumin and chili powder in oil before adding liquid. It unlocks a deep, smoky aroma that changes everything.
- Use fire-roasted tomatoes: They add a subtle charred sweetness that amplifies the broth’s depth.
- Shred, don’t chop, your chicken: It soaks up the broth beautifully, ensuring each spoonful is tender and flavorful.
- Don’t skip the toppings: Crunchy tortilla strips, fresh lime, creamy avocado, and cilantro are what transform this soup from “good” to “oh my gosh, I need seconds.”
- Balance your heat: If you’re using chipotle or jalapeño, start small. You can always add spice later, but you can’t take it out.
And if you love the comfort of soup season as much as I do, make sure to check out my French Onion Soup and Butternut Squash Soup for other cozy favorites.
How To Make It
Chicken Tortilla Soup
6
servings10
minutes35
minutes320
kcalA bright, zesty, and comforting bowl filled with tender chicken, smoky spices, and crisp tortilla strips, this Chicken Tortilla Soup is as satisfying as it is simple to make. Whether you’re serving it for a quick weeknight dinner or meal prepping for the week, it’s a recipe you’ll find yourself making again and again.
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Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, finely chopped (optional for heat)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 can (14.5 oz) fire-roasted diced tomatoes
4 cups low-sodium chicken broth
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
2 boneless, skinless chicken breasts
1 tablespoon tomato paste
Salt and pepper to taste
Juice of 1 lime
6 corn tortillas, cut into thin strips
Oil for frying (or baking the tortilla strips)
- Toppings (optional but highly recommended)
Sliced avocado
Shredded cheddar or Monterey Jack cheese
Fresh cilantro
Lime wedges
Sour cream or Greek yogurt
Directions
- Start by heating olive oil in a large pot over medium heat. Once the oil shimmers, add your diced onion and let it cook for about five minutes until it softens and turns slightly golden. Then toss in the minced garlic and jalapeño, stirring for another minute until fragrant.
- Next, sprinkle in the cumin, chili powder, and smoked paprika. Stir them around for 30 seconds to let their aromas bloom — this step makes a huge difference in building flavor.
- Now, pour in your fire-roasted tomatoes, tomato paste, and chicken broth. Give everything a good stir and bring it to a simmer. Gently nestle the chicken breasts into the pot, reduce the heat to medium-low, and let them cook for about 20 minutes, or until fully cooked through.
- Once the chicken is done, remove it from the pot and place it on a cutting board to cool slightly. Add the corn and black beans to the pot and keep the soup simmering. Meanwhile, use two forks to shred the chicken into bite-sized pieces — it should fall apart easily. Return the shredded chicken to the pot and stir it all together.
- Taste and adjust the seasoning with salt, pepper, and a squeeze of fresh lime juice. The lime brightens everything up and ties the flavors together beautifully.
- While the soup finishes, make your tortilla strips. Heat a thin layer of oil in a skillet and fry the strips in batches until golden and crisp, about one minute per side. Transfer them to a paper towel–lined plate and sprinkle with a pinch of salt. You can also bake them at 400°F (200°C) for about 8–10 minutes if you prefer a lighter option.
- Ladle the soup into bowls and top generously with tortilla strips, avocado, cheese, cilantro, and a dollop of sour cream. Serve with extra lime wedges on the side.
Notes
- If you’re short on time, use rotisserie chicken instead of cooking raw chicken breasts.
- For a thicker texture, mash a few black beans before adding them to the pot.
- The soup base freezes beautifully — just omit the toppings and add them fresh when serving.
- To make it spicier, add a chopped chipotle pepper in adobo sauce.
- For extra zest, zest the lime before juicing it and stir the zest into the broth.
Nutrition Facts
- Total number of serves: 6
- Calories: 320kcal
- Fat: 12g
- Sodium: 680mg
- Carbohydrates: 22g
- Fiber: 5g
- Sugar: 4g
- Protein: 27g
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Fun Twists on Chicken Tortilla Soup
One of the best parts of this recipe is how flexible it is. You can make it lighter, spicier, or even vegetarian depending on what you’re craving.
1. Creamy Chicken Tortilla Soup:
Add a splash of heavy cream or a few tablespoons of sour cream at the end for a luscious, velvety texture. It softens the heat and makes the soup feel extra indulgent.
2. Vegetarian Tortilla Soup:
Skip the chicken and use vegetable broth. Add more beans or even diced sweet potatoes for a hearty, plant-based twist.
3. Turkey Tortilla Soup:
Perfect for using up leftover roasted turkey, especially after the holidays. Just shred and add it in place of chicken.
4. Slow Cooker Version:
Combine all ingredients (except toppings) in your slow cooker and cook on low for 6–7 hours or high for 3–4. It’s a true set-it-and-forget-it meal.
5. Spicy Chipotle Tortilla Soup:
Add a chopped chipotle pepper in adobo for a smoky kick. It turns the broth deep red and adds that irresistible warmth you find in authentic Mexican soups.
Serving Suggestions
Chicken Tortilla Soup shines as a main dish, but it’s also incredibly fun to serve family-style with a variety of toppings. I like to set out little bowls of crispy tortilla strips, chopped avocado, shredded cheese, sour cream, jalapeños, and lime wedges so everyone can build their perfect bowl.
For sides, try pairing it with a light salad, some cornbread, or a few slices of warm, crusty bread. It also makes a great starter before tacos or enchiladas. And if you’re feeling a sweet finish, my Apple Crisp with Oats is the perfect dessert to end the meal on a cozy note.
Storage and Reheating Instructions
Leftovers? Lucky you. This soup stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4 days. The flavors deepen over time, making day-two soup even better.
For longer storage, freeze it without toppings for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium heat until hot. Add a splash of broth or water if it thickens too much. Always add fresh toppings right before serving to keep them crisp and vibrant.
FAQs
Absolutely! The soup actually tastes even better the next day as the flavors meld. Just store the soup separately from the toppings to keep everything fresh.
Skip the chicken and swap in vegetable broth. Add more beans, sweet corn, or even diced zucchini for extra texture and flavor.
Yes! Add about 2–3 cups of shredded rotisserie chicken after the soup base has simmered. It’s a great shortcut that still delivers on flavor.
You can simmer it longer to reduce the liquid, or stir in a tablespoon of cornmeal or masa harina to thicken the broth naturally.
Crispy tortilla strips, avocado slices, shredded cheese, sour cream, cilantro, and fresh lime juice are the classics — but try pickled jalapeños or diced radish for a fun twist.
It’s mildly spicy as written, but you can adjust the heat level by adding or omitting jalapeños, chili powder, or chipotle peppers.
In Conclusion
If you’re craving something cozy, flavorful, and easy to pull together, this Chicken Tortilla Soup is exactly what your dinner table needs. It’s that perfect balance of comfort and freshness — a little smoky, a little spicy, and totally customizable. I hope you’ll make it soon and share your version with me!
Try pairing it with other comforting soups like my Lasagna Soup or French Onion Soup next time you’re in the mood for warmth in a bowl.