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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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients

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 1715 votes
Author: Natalya Drozhzhin
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)
  • 20 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

540kcal Calories62g Carbs32g Protein22g Fat3g Saturated Fat48mg Cholesterol673mg Sodium1368mg Potassium15g Fiber9g Sugar663IU Vitamin A28mg Vitamin C111mg Calcium5mg Iron
Nutrition Facts
Chicken Tortilla Soup Recipe
Amount per Serving
Calories
540
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
48
mg
16
%
Sodium
 
673
mg
29
%
Potassium
 
1368
mg
39
%
Carbohydrates
 
62
g
21
%
Fiber
 
15
g
63
%
Sugar
 
9
g
10
%
Protein
 
32
g
64
%
Vitamin A
 
663
IU
13
%
Vitamin C
 
28
mg
34
%
Calcium
 
111
mg
11
%
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: 540
Natasha's Kitchen Cookbook

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Pamela
    June 8, 2024

    I usually make tortilla soup with petite diced tomatoes but decided to follow the recipe exactly. For me, the crushed tomatoes make this very tomatoes/reminiscent of a tomato soup base. I prefer the petite diced which allows the chicken broth flavor (I try to use homemade bc the difference is amazing) to stand out more.

    Reply

    • Natashas Kitchen
      June 8, 2024

      Thank you so much for sharing that with us!

      Reply

  • Beisy
    May 31, 2024

    Hello Natalya,

    My name is Beisy Rodriguez and I’m writing from Panama City in Central America. I’ve made your chicken tortilla soup three times now for a large crowd (100+ people) and they have absolutely loved it! Thanks for sharing this amazing recipe ♥️

    Reply

    • Natashas Kitchen
      June 1, 2024

      Wow! That’s amazing & quite a few people to serve! Great job! I’m so happy to hear this was a hit!

      Reply

  • Tiffani
    May 29, 2024

    This recipe is so easy and delicious! It tastes even better than I expected and was minimal effort. Thank you for sharing

    Reply

    • Natashas Kitchen
      May 29, 2024

      You’re welcome! I’m so happy you enjoyed it, Tiffani!

      Reply

  • Jacob Esalnikov.
    May 27, 2024

    I wanted to say I make your recipe all the time and they are very tasty. thank you for taking the time out of your day to publish this amazing recipe as I make it for my wife and 4 young kids all the time

    Reply

    • Natashas Kitchen
      May 27, 2024

      Thank you for that wonderful compliment and comment, Jacob!

      Reply

  • Hanah
    May 20, 2024

    Would this work with frozen chicken or should I throw all of the ingredients in a crockpot on high for maybe 3 hours? I realized my chicken is frozen….

    Reply

    • Natashas Kitchen
      May 21, 2024

      Hi Hanah,it’s best to use thawed chicken, I haven’t tried it with frozen chicken, if you happen to try it though, I’d love to know how it works out.

      Reply

    • Cristina
      June 10, 2024

      Love this soup! I tripled the recipe using a rinsed frozen 5 pound whole chicken. I sautéed the garlic and onions then added 8 cups of water(opted out of the broth since a whole chicken will give you its own broth)and used the pressure cooker on high for 25 minutes then shredded the chicken, removed bones, added other ingredients and set pressure cooker to one minute and it turned out great! Thank you!

      Reply

  • Cha McCann
    May 18, 2024

    Thank you for this! My husband is a picky eater and he loves this. Will definitely add this to may recipe.

    Reply

  • Gillybeanz
    May 17, 2024

    Another home run . Had some left over Lime Chicken just threw it in the pot to boil.
    Quick and easy loved it

    Reply

    • Natashas Kitchen
      May 17, 2024

      I’m so happy you loved it!! That’s so great!

      Reply

  • Raygan Cogburn
    May 3, 2024

    Natasha’s Chicken Tortilla Soup is to die fo just the right amount of spice! I love this recipe fall winter spring and summer!!

    Reply

  • kevin
    May 2, 2024

    Excellent recipe. I used leftover costco rotisserie chicken and wow; great flavor and quite hearty. I would like to mention my prep time was way more than the 15 minutes listed. . . i was in the one hour range (chopping the onion and jalapeno, cleaning and chopping the cilantro, cooking the tortilla strips, rinsing and draining, etc.; not sure how one can do all the prep work in anywhere near 15 minutes). Also, my stores don’t have 20 ounce cans of crushed tomatoes so i opted for the 28 ounce can and used about 3/4th of it.

    Thanks for sharing the recipe.

    Reply

  • Ann
    May 2, 2024

    My sister made this for my son’s wedding on the White River. Everyone loved it! 150 people attended.

    Reply

    • Natashas Kitchen
      May 2, 2024

      Wow! That’s amazing! I’m so glad this was a hit at the wedding. Congratulations to your son (And you, of course), how special!!

      Reply

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