Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.

What’s even better? Just like our Taco Soup and Beef Chili, this Chicken Tortilla Soup Recipe comes together in one pot.

A bowl of chicken tortilla soup

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Easy Chicken Tortilla Soup:

Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.

You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

Easy chicken tortilla soup in pot garnished with tortilla strips, jalapeños and cilantro

Tips For Tortilla Soup:

  • Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge? What about some leftover chicken breasts you don’t know what to do with? You can always use leftover chicken to make a fresh batch of Chicken Tortilla Soup.
  • Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken broth.
  • Adjust The Spice. Do you like it spicy? Add some extra jalapeños into the mix.
  • Save Time With Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.
  • Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup
  • Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.
Ingredients for the chicken tortilla soup

To Make Crispy Tortilla Strips:

  • Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 (6″) corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.
  • To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.
Tortilla chips in the making

How To Make Chicken Tortilla Soup:

  1. Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
  2. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
  3. Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.
  4. Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.
Step by step of making chicken tortilla soup

Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.

Serving Chicken Tortilla Soup:

The only thing that makes Chicken Tortilla Soup taste even better are the toppings. These are our favorites:

  • Sour cream
  • Homemade tortilla strips
  • Shredded cheddar cheese
  • Cilantro
  • Avocado
  • Lime wedges
  • Jalapeno, sliced or diced
A bowl of tortilla soup with chicken

Storing Leftover Soup:

  • Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.
  • Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.
Tortilla soup in pot ready to store in the fridge or freezer

More Soup Recipes You’ll Love:

Chicken Tortilla Soup Recipe

4.99 from 1880 votes
chicken Tortilla Soup garnished with avocado, cilantro and lime
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6 servings

Chicken Tortilla Soup

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper , seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 lb chicken breasts, (2 medium)
  • 28 oz can crushed tomatoes
  • 32 oz chicken broth 
  • 14 oz can black beans, drained and rinsed
  • 14 oz can corn, drained and rinsed
  • 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime, juiced
  • 1 tsp salt, or to taste

Homemade Tortilla Strips

  • 1/4 cup olive oil
  • 8 corn tortillas , (6" tortillas)

Toppings

  • 1 large avocado, diced
  • 1 lime, cut into wedges, to serve

Instructions

Tortilla Strips:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Per Serving

511kcal Calories54g Carbs30g Protein22g Fat3g Saturated Fat4g Polyunsaturated Fat13g Monounsaturated Fat0.01g Trans Fat48mg Cholesterol1083mg Sodium1386mg Potassium13g Fiber8g Sugar589IU Vitamin A31mg Vitamin C131mg Calcium5mg Iron
Nutrition Facts
Chicken Tortilla Soup Recipe
Amount per Serving
Calories
511
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
48
mg
16
%
Sodium
 
1083
mg
47
%
Potassium
 
1386
mg
40
%
Carbohydrates
 
54
g
18
%
Fiber
 
13
g
54
%
Sugar
 
8
g
9
%
Protein
 
30
g
60
%
Vitamin A
 
589
IU
12
%
Vitamin C
 
31
mg
38
%
Calcium
 
131
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Mexican
Keyword: Chicken Tortilla Soup, tortilla soup
Skill Level: Easy
Cost to Make: $
Calories: 511
Natasha's Kitchen Cookbook
4.99 from 1880 votes (1,487 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Angela
    October 2, 2025

    My honest review is that it was pretty underwhelming, but still worth making bevause it was so easy and fast. I made the recipe according to a batch for three people. It was plenty for one person, but the flavor was lacking very much at first. I added extra cumin and chili powder, and garlic, and added tomato paste to add more of a tomato flavor. I simmered it longer to soften the chicken, too. Don’t expect a recipe like a mexican restaurant. This is a very basic tortilla soup recipe. I did make it using Amazon brand ingredients, so perhaps if you have products that are higher quality it would turn out better. I think one way would be to use bone-in breasts with the skin on before removing them from the soup for shredding and removing the skin. It will help give the broth body.

    Reply

  • Melissa Wendel
    October 1, 2025

    Excellent!! Thank you

    Reply

  • Penelope
    October 1, 2025

    Delicious! I added chopped cauliflower, yellow zucchini & chipotle chili to replace chicken for veggie version. Mmmmmm!

    Reply

    • Natashas Kitchen
      October 1, 2025

      Yum! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Regan Carroll
    September 28, 2025

    When simmering does the soup need to be covered? Or left uncovered

    Reply

    • Natasha's Kitchen
      September 29, 2025

      Hi there! I would start it covered, bring it to boil and uncover if needed to adjust the flavor or thickness.

      Reply

  • Lo
    September 24, 2025

    This was so good!! 😊 I did one jalapeño and added a can of mixed diced tomatoes and green chiles. Thickened it up a touch with a cornstarch slurry. Topped with freshly shredded extra sharp cheddar, sour cream, avacado, extra cilantro and lime juice. Huge hit in our house!

    Reply

    • NatashasKitchen.com
      September 24, 2025

      Hi Lo! That’s great to hear. So glad it was a hit.

      Reply

  • Charlene
    September 21, 2025

    Made this today for the first time and it was delicious! I substituted rotisserie chicken-adding the last five minutes. Also I am not a black bean lover or jalapeño so I used frozen corn and green beans. Yummy! My husband had two bowls! This will be a repeat dinner!

    Reply

  • Deniz
    September 8, 2025

    I doubled the cumin, cilantro, & lime, and added a tsp of cinnamon and a healthy splash of EVOO right before serving. Topped with more lime & cilantro, avocado, pickled jalapeños, & toasted tortilla strips (no oil). Soooooo good!

    Reply

  • Desiree M.
    September 7, 2025

    Turned out fantastic! I tweaked the recipe a tad. I omitted the jalapeno, used a rotisserie chicken and two cans of beans, added a packet of chicken taco seasoning. Huge hit at my house! Thank you.

    Reply

  • Sue Roberts
    August 31, 2025

    I didn’t think the cut up, seeded whole jalapeño added much – this time I bought a small can of Hatch Nacho sliced jalapeños, diced 1/2 tablespoonful, rinsed those, then tossed them in the pot. A sharper flavor and rave reviews! 😃

    Reply

    • Penny Allendorf
      September 2, 2025

      If my husband see a jalapeño he runs for the hills so I use a can of tomatoes with chilies and it is still great.

      Reply

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