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:

Natasha's Kitchen Cookbook

Chicken Tortilla Soup Recipe

4.99 from 1639 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

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com 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

Read comments/reviewsAdd comment/review

  • Michelle R
    February 21, 2024

    Best chicken tortilla soup ever!!
    I should have doubled the recipe because I’m making
    another batch tonight.
    Can’t wait for seconds! Thank you so much for sharing this most delicious soup.

    Reply

    • Natashas Kitchen
      February 21, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Michelle!

      Reply

  • Christina
    February 18, 2024

    Second time making this and I doubled the recipe. So yummy!!

    Reply

    • Natasha's Kitchen
      February 19, 2024

      I’m so glad you love it!

      Reply

  • Dory
    February 18, 2024

    I found the basic ingredients were a good guide, but I had to add a lot more cumin, chili, pepper, and salt for the soup to have any flavor.

    Reply

  • Stephanie H
    February 9, 2024

    Excellent! I substituted plant based chicken and used ‘no chicken” based better than bouillon… Fantastic recipe! Thank you for sharing!

    Reply

    • Natashas Kitchen
      February 9, 2024

      I’m so happy to hear that worked, Stephanie! Thank you for sharing your wonderful review.

      Reply

  • Mary
    February 9, 2024

    Our family LOVES this soup. It’s great as is and can easily be “hotted” up for the spice lovers in the group. Basic, easy, inexpensive and delicious!!

    Reply

    • Natashas Kitchen
      February 9, 2024

      That’s just awesome! Thank you for sharing your wonderful review, Mary! I’m so glad you enjoyed it!

      Reply

  • Shreekant
    February 5, 2024

    Absolutely excellent and quite easy to prepare. I am (trying to be) on keto, so adding beans and corn puts the carbs way over the limit, so I omitted them. Turned out great. From another source, I learnt that to give it a “fuller” flavor, to tear 1 tortilla and add it to the soup (before adding the veggies) and to puree it using a hand blender. I use the zero carb tortillas from Mission to put both in the soup and cut them into strips (with a pizza cutter) and bake them as suggested. Came out excellent.

    Reply

    • Natashas Kitchen
      February 5, 2024

      Thank you so much for sharing those great ideas with me, Shreekant! I’m so glad you enjoyed it!

      Reply

    • Tracy R.
      February 17, 2024

      The tortilla idea is really interesting to give a corn flavor; I’m going to try that! This soup is the bomb as-is though too. 🙂

      Reply

      • Natashas Kitchen
        February 17, 2024

        I’m so glad you enjoyed it, Tracy!

        Reply

  • Rob
    February 3, 2024

    Making it right now…used diced instead of crushed tomatoes hope they mush up nicely and don’t change the desired consistency. Curious about adding a little heavy cream at the end … thoughts anyone?

    Reply

    • Shreekant
      February 5, 2024

      I use fresh full tomatoes and if you boil them long enough, they totally get mushed up. I use a hand blender to make the soup smooth (as an alternate suggestion)

      Reply

      • Natashas Kitchen
        February 5, 2024

        Thank you so much for sharing that with us!

        Reply

    • Paige Miller
      February 16, 2024

      I’m cooking now and I wished I’d added diced instead of crushed it’s a little more of a tomato base than I like. I tried to stick to the recipe exactly but I’ll go with the diced next time.

      Reply

    • Tracy R.
      February 17, 2024

      You could use a little cream cheese instead of heavy cream at the end to make it creamy too. Mmmm.

      Reply

  • Laura T.
    January 31, 2024

    Very good…I like heat, though, and this needed more, for me…I used two jalapeno peppers, but I cooked 1 1/2 of them, and they essentially disintegrated into the soup, leaving behind no discernable heat. Glad I sliced one half and left it raw! I added a tablespoon of Louisiana Hot Sauce this time. Next time, I won’t cook the peppers, will add them at the end of cooking, increase the cumin x2, and maybe look for a hotter chili powder. Overall, very, very good…a keeper and a go to.

    Reply

    • Natasha's Kitchen
      January 31, 2024

      Hi Laura, thank you for your suggestions, comments and feedback regarding this recipe. Good to hear that you liked it!

      Reply

  • Hazel Peters
    January 30, 2024

    This is a delicious soup. Always use common sense. If you have a few ounces of extra corn or beans, don’t stress. The tortilla strips are awesome.

    Reply

    • Natasha's Kitchen
      January 30, 2024

      Glad you love this soup!

      Reply

  • Jack White
    January 29, 2024

    Roasting or broiling a poblano pepper, peeling off the skin and seeds, then cutting into small matchsticks and adding them gives a wonderful little somethin’ somethin’ to the soup.

    Reply

    • Natashas Kitchen
      January 29, 2024

      Thank you so much for sharing that with me, Jack!

      Reply

  • Haley
    January 29, 2024

    Question- what is the best way to prep this to freeze in gallon bags for meal prep/giving meals to a family? Make it all the way through, then let cool enough and freeze? Or a modification of any steps? Thank you!

    Reply

    • NatashasKitchen.com
      January 29, 2024

      Hi Haley! See my note above for freezing instructions. I have not made this in large batches for meal prep, but I have frozen leftovers. It should be cooled before placing in the container.

      Reply

  • Christy
    January 26, 2024

    Thank you Natasha for another delicious recipe! I followed exactly and added some red bell pepper, another jalapeño and a little ground chipotle because my family loves spicy food. This was very satisfying. 😊

    Reply

    • NatashasKitchen.com
      January 26, 2024

      You’re very welcome. That sounds wonderful!

      Reply

  • Lisa
    January 22, 2024

    Soup was warm and delicious. I might add more black beans or corn, but otherwise no suggestions other than don’t skip the tortilla strips! Feedback on your page: I don’t think I’ll use any more of your recipes – I use an ipad and your page was continually reloading back to the top, the pop up ads were frequently getting in the way. Not a great experience. If you could cut off the page reloading it’s be a start.

    Reply

    • Natashas Kitchen
      January 22, 2024

      Hi Lisa! Thanks you for trying our my Chicken Tortilla soup! I’m so glad you enjoyed it! I’ve noted your feedback about adding more black beans or corn. Those tortilla strips are totally a game-changer! Thank you for your feedback about the page jumping around, have your tried out new cook mode on the recipe card to stop your screen from going dark or reloading?

      Reply

  • Jennifer Gilberg
    January 20, 2024

    The BEST Chicken Tortilla soup recipe I have found. My husband and I both love it. This time I used crushed roasted tomatoes and it turned out delicious. I also used chicken from a whole chicken from dinner the night before. I used homemade broth I made from the whole chicken and only simmered the soup for ten minutes or so as the chicken was already cooked. One of these days I’ll make the homemade tortilla strips with it. We just crush tortilla chips on top.

    Reply

    • NatashasKitchen.com
      January 20, 2024

      That sounds delicious! I’m glad you’re loving the recipe!

      Reply

  • Savannah and Courtney and Ainsley
    January 19, 2024

    This is the first soup I’ve made, and it was a SUCCESS! I love how hearty it is yet still flavorful and and light. Thank you for sharing!

    Reply

    • NatashasKitchen.com
      January 19, 2024

      You’re very welcome! I’m glad you loved the recipe!

      Reply

  • Donis Riedy
    January 18, 2024

    This recipe is definitely a keeper and staying in rotation especially with the colder weather. The only adjustmented that I made was cooking my chicken in a crock pot first. I like the chicken better this way for me, It’s more tender and moist. I shredded the chicken and added it the soup. So delicious.

    Reply

    • NatashasKitchen.com
      January 19, 2024

      Thank you for sharing, Donis! I’m glad you enjoy this recipe!

      Reply

  • JT
    January 17, 2024

    If you’re a wimpy American like me, one jalapeño is far too spicy (or maybe my pepper was abnormally big). Go for a half jalapeño, I’ve made it this way and it’s much more tolerable. I also use canned white meat chicken, a cinch to shred. Great otherwise!

    Reply

    • NatashasKitchen.com
      January 17, 2024

      Hi JT! Thank you for the feedback. I’m glad you enjoyed the recipe. Some peppers are more spicy than others, seeding and deveining will help significantly.

      Reply

  • Becky
    January 16, 2024

    Tried this last night and it was delicious. My husband absolutely loved it and asked for it to be our go-to chicken tortilla soup recipe. Made is just as written except cooked the chicken in the instant pot for ease and used home-made chicken broth. Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      January 16, 2024

      You’re welcome, Becky! I’m happy to hear that your husband loved our recipe too, Thanks for sharing!

      Reply

  • Ben
    January 16, 2024

    Very good – just incredibly annoying that it gives the calories in “one serving” but does not give a portion size for that serving. Makes it pointless.

    Reply

    • NatashasKitchen.com
      January 16, 2024

      Hi Ben! Sorry for the frustration. The nutrition facts are electronically generated by putting in the ingredients, so there isn’t a way to get that exact measurement at this time. This recipe serves 6 bowls. The best way is to evenly divide into 6 serving or use a food scale to weigh the soup as a whole and then divide that by 6. I hope that helps.

      Reply

    • Hazel Peters
      February 1, 2024

      The recipe states that it makes 6 servings. So if you divide your pot of soup in six servings, voila!

      Reply

  • Chris
    January 15, 2024

    Great recipe, very flavorful. For what it’s worth, I ended up simmering the soup for close to an hour to get it less “soupy” and a thicker consistency, which I really liked. (for anyone who wondered about how thick the soup is)

    Don’t skimp on the lime! Makes the whole dish really pop. Also probably used more than a tsp of chili powder + cumin but hey.

    We also browned the chicken and threw it in the oven to fully cook before shredding & re-adding, for what it’s worth.

    Reply

    • Natasha's Kitchen
      January 15, 2024

      Thank you, Chris for your good comments and review. I’m glad that you patiently waited to get the results that you wanted. Thank you for sharing!

      Reply

    • Natasha's Kitchen
      January 15, 2024

      Thank you, Chris for your good comments and review. I’m glad that you patiently waited to get the results that you wanted. Thank you for sharing that with us

      Reply

  • RS
    January 15, 2024

    Fantastic recipe! I don’t love beans so I used 1 zucchini and 3 carrots instead. My husband said it’s the best thing I’ve made and it tastes just like the tortilla soup and our favorite Mexican restaurant.

    Reply

    • NatashasKitchen.com
      January 15, 2024

      I’m so glad to hear that, RS! Thank you for the feedback.

      Reply

  • Wendy
    January 13, 2024

    I’m tired of being used other peoples gain. I came to this site for the recipe but need to weed through pages of garbage (e.g. ‘storing leftover soup’, ‘more soup recipes’, half-page pop-up ads, etc.) to see to the recipe. I feel more used than helped.

    I will not be using this recipe and won’t be coming back to Natasha’s Kitchen.

    Reply

    • NatashasKitchen.com
      January 13, 2024

      Hi Wendy! I’m sorry for the frustration. I always recommend reading through the full blog post because I provide very helpful tips and answer commonly asked questions. If you’d like to skip this in the future, all you have to do is click on the “jump to recipe” shortcut at the very top of the page. We are always wanting to improve our user experience on our website but ads are how we can continue to provide free recipes to our viewers. Thank you for the feedback.

      Reply

    • Jean B Rakestraw
      January 25, 2024

      How rude! You are fortunate enough to be able to access recipes for FREE.
      You should be thanking Natasha for posting!

      Reply

    • Tom
      February 21, 2024

      Wow, you are a rude person. Ads have to be there so you can have the recipe for free. Scrolling down a few pages is not a big deal. What you see as garbage, might be helpful to someone else.

      Reply

  • Pat
    January 13, 2024

    My family really enjoyed this meal and it was so easy to make. Because we aren’t big on kick in our food, I omitted the jalapeño and it was still full of flavor. Rather than make my own tortilla strips, I crunched up some tortilla chips and sprinkled on the top.

    Reply

    • Natashas Kitchen
      January 13, 2024

      Thank you so much for sharing that with me, Pat!

      Reply

  • Allie
    January 10, 2024

    This is yet another great recipe…thank you Natasha! I know it would’ve been great just as it is but I made some additions as I can’t help myself with soups! I’ll share in case anyone wants to try any of them. I used 2 onions, doubled the spices, added one can of Rotel along with 8oz can of whole green chilies that I diced (they aren’t hot at all, but add great flavor). I also added 1/4C of red lentils… might sound random, but I always add to veggie or chicken chilis as they thicken it up and super healthy source of protein and fiber.

    Reply

    • NatashasKitchen.com
      January 10, 2024

      Thank you for sharing, Allie!

      Reply

    • Destiny
      January 20, 2024

      Allie,

      Can you share how you added the lentils? How long do they need to cook?

      Reply

  • Liz Gr
    January 10, 2024

    Made this last night. It was delicious and my kids loved it!!

    Reply

    • NatashasKitchen.com
      January 10, 2024

      I’m so glad, Liz!

      Reply

  • Maddie Sommers
    January 7, 2024

    My husband and I LOVE this recipe!! We always double it and save the batches for our meal preps so that we can eat them throughout the week. I was surprised at how much you can taste the cilantro in the soup, but unfortunately the taste is gone after a day in the fridge. Love it!!

    Reply

    • Natasha's Kitchen
      January 7, 2024

      Hi Maddie, glad you love it and it’s a good idea to make ths recipe ahead too. Thanks for the review!

      Reply

  • Olivia
    January 6, 2024

    Hi! If I’m using rotisserie chicken, when do I had that to the pot? Thanks!

    Reply

    • NatashasKitchen.com
      January 6, 2024

      Hi Olivia! You can add it in step 3.

      Reply

  • Ju
    January 3, 2024

    Hi Natasha, I’m a huge fan. I do have a question though. The recipe states 20 oz can of crushed tomatoes. Is this a typo? I cannot find a 20 oz can. :/
    TIA

    Reply

    • Natasha's Kitchen
      January 3, 2024

      Hi Ju, it’s 20 oz can crushed tomatoes. You can buy whatever is availabe and reduce to 20 oz or add if they’re less.

      Reply

  • Lilly
    January 2, 2024

    I’ve made many of your recipes. This one is a favorite. So easy, but so delicious and satisfying! Thank you!

    Reply

    • Natasha's Kitchen
      January 2, 2024

      Thank you! I’m so glad that you’re enjoying my recipes.

      Reply

  • Tanya
    January 1, 2024

    This recipe has become a staple in my house! The first time I made it, I wasn’t sure it would have much flavor (the ingredient to spice ratio seemed too big!) but I was very pleasantly surprised when I tasted it. I’ve made it both with chicken in during the whole cook time, and with precooked chicken added at the end – it’s better with the chicken the way it’s written in the recipe but works great either way. It’s easy to make and tastes great as leftovers, too!

    Reply

    • NatashasKitchen.com
      January 1, 2024

      I’m so glad it’s being enjoyed. Thank you for the feedback.

      Reply

      • Marie
        January 2, 2024

        Hi there. I don’t have the time to make the chicken broth today. I plan on using store bought chicken broth. Should I adjust the amount of broth?
        Thank you!

        Reply

        • Natasha
          January 2, 2024

          Hi Marie, store bought should work fine in equal amounts, just add seasoning to taste depending on the amount of salt in the store bought broth.

          Reply

          • Marie
            January 2, 2024

            Thank you for the quick response! Your recipe looks delicious.

  • AmyB
    December 26, 2023

    Made as part of Christmas Eve dinner with tamales. It was a big hit! I will be making it again!

    Reply

    • Natasha's Kitchen
      December 26, 2023

      Great to hear that, Amy. Thank you!

      Reply

  • Molhan Treeney
    December 19, 2023

    Forgot to rate it. I need 50 characters. Here are some. And some more.

    Reply

    • Natasha's Kitchen
      December 20, 2023

      Thank you!

      Reply

  • Molhan Treeney
    December 19, 2023

    This recipe is super! I just finished making it for the second time. There will be many more. I used skinless, boneless thighs rather than breasts, cuz that’s how I roll. Of course, that’ll increase the calorie count. I also cut the broth in half to get something more stew than soup. I doubt it would change the taste much. I plan to experiment with adding veggies near the end to get a one-pot meal. Broccoli, spinach, kale, or zucchini should work.

    Reply

    • Natasha's Kitchen
      December 20, 2023

      Thank you for this great feedback! We’d love to know how it goes if you try those experiments.

      Reply

  • ANNA
    December 19, 2023

    This was sooooooo good, and so easy. I used canned tomato sauce, and kidney beans, it’s all i had. So good, will make it again and again.

    Reply

    • NatashasKitchen.com
      December 19, 2023

      So glad you loved it, Anna! Thank you for the feedback.

      Reply

  • Yvette
    December 17, 2023

    Delicious! I used diced tomatoes as I didn’t have crushed & it worked! I also made it in the instant pot. Definitely will be making it again!

    Reply

    • Natasha's Kitchen
      December 17, 2023

      I’m so glad that you enjoyed this recipe, Yvette!

      Reply

  • Kate
    December 15, 2023

    Second time making this soup. It’s the best! Thank you for the recipe

    Reply

    • NatashasKitchen.com
      December 16, 2023

      You’re welcome, Kate! So glad you love it!

      Reply

  • lj
    December 9, 2023

    This was solid. Made it vegetarian, but the veggie to liquid ratio was on point, as were the spices. Excellent.

    Reply

    • NatashasKitchen.com
      December 10, 2023

      So glad you loved the recipe!

      Reply

  • Emily
    December 6, 2023

    Made this soup and it is SO GOOD. I’ve eaten it every night for dinner this week with fresh lime juice (in addition to the lime that was already mixed in), cheese, fresh cilantro, and half an avocado. I would suggest adding an extra 2 cups of chicken broth to the recipe as the solid-to-liquid ratio is a little off but nonetheless delicious.

    Reply

    • NatashasKitchen.com
      December 6, 2023

      Thank you for the feedback, Emily!

      Reply

  • karenf
    December 6, 2023

    Another 5 star winner. My family and all of my guinea pigs loved this recipe. I did cheat just a tad by using the tortilla strips that you find in the salad section of the store. I’m pretty sure those tortilla strips are made with the notorious seed oils, and I do feel guilty, but they did work just fine in a pinch.

    Reply

    • NatashasKitchen.com
      December 6, 2023

      That’s great to hear, Karen! Thank you for the feedback.

      Reply

  • Lori
    December 3, 2023

    Excellent recipe. Since I had no jalapeño I used one can of mild and one can of regular Rotel tomatoes 10 oz each so it worked perfect. If want extra spicy use two cans of regular Rotel.

    Reply

    • Natasha's Kitchen
      December 3, 2023

      So glad you enjoyed it! Thank you for sharing, Lori.

      Reply

  • Jamie
    November 30, 2023

    Can you make this in a crock pot and if so how long do you cook it?
    Thank you!

    Reply

    • Natashas Kitchen
      November 30, 2023

      Hi Jamie, I have not tested it but one of my readers mentioned making this in the slow cooker with good results. I hope you love it.

      Reply

  • Susan
    November 27, 2023

    First time trying this recipe, and I’m in love! Will absolutely make again.

    Reply

    • NatashasKitchen.com
      November 27, 2023

      That’s wonderful to hear, Susan!

      Reply

  • Jenna DesJarlais
    November 26, 2023

    I haven’t made this yet but excited to try it! We usually don’t love tomatoes but do love Rotel- could i use less crushed tomatoes and add in hot rotel? We love spicy things!

    Reply

    • NatashasKitchen.com
      November 26, 2023

      Hi Jenna! I think that would be fine. I hope you love the recipe!

      Reply

  • Ann
    November 19, 2023

    I made this recipe last night for my husband and me. He is a picky eater so trying new recipes can be challenging to say the least. This was a hit! I followed the recipe pretty much to a T and it was delicious. So much so that he wants to serve to my in-laws today. I’m pretty sure they will love also. Fingers crossed!

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Great to hear that it was a huge hit, Ann!

      Reply

  • Sara
    November 18, 2023

    I had to change a few things, seasoned with salt and pepper, then cooked the chicken and shredded it in my cast iron rather than boil it from raw. Let the other ingredients simmer for 15 minutes before adding shredded chicken and lime juice, then simmered about 10 minutes more. Also only added half a jalepeno and served the rest on top as I have 2 littles, and didn’t want it too hot for them. Also added a touch less Cilantro as my family finds it strong.

    Reply

    • Natasha
      November 18, 2023

      HI Sara, thank you for sharing your feedback. My favorite version of Chicken Tortilla Soup is in my new Cookbook if you haven’t given that a try yet!

      Reply

  • Brenda
    November 15, 2023

    I made this soup for the first time today. It was so freaking good! We loved it. I added jalapeno I it taught it was going to be spicy but it was ok. I will definitely be making this again.

    Reply

    • NatashasKitchen.com
      November 16, 2023

      Thank you for the wonderful feedback, Brenda! I’m so glad you loved it!

      Reply

  • Kelly Sullivan
    November 15, 2023

    I cook often and like to try new things. I have never made chicken tortilla soup but it’s the time of year where I like to have a pot of something hot and filling on the stove for the family. I made this in a dutch oven on the stovetop with the fresh chicken breasts and I have to say – normally I will tweak something a bit to my preference but this came out perfectly just as shown!! I am so pleased with this recipe and the ingredients are mostly staple items. I was working from home while I made it and there was no “babysitting” the dish. This one was right on target!

    Reply

    • NatashasKitchen.com
      November 15, 2023

      I’m so glad to hear that, Kelly! Thank you for the wonderful feedback.

      Reply

  • Mom of 2 Teens
    November 12, 2023

    Very good. I have made several times. My family loves it. I have added carrots and green peppers to pack in the veggies. We add avocado, sour cream, shredded cheese, and we crunch up our favorite tortilla chips on top.

    Reply

    • Natasha's Kitchen
      November 13, 2023

      Great to hear that your family loved our Chicken Tortilla Soup Recipe!

      Reply

  • Amy
    November 11, 2023

    I meant which one would be a better substitute, pinto or kidney beans?

    Reply

    • NatashasKitchen.com
      November 11, 2023

      Hi Amy. Either would work fine, whatever your preference is.

      Reply

  • Amy
    November 11, 2023

    I do not have black beans. Would pinto or kidney beans be an acceptable substitute?

    Reply

    • Natasha's Kitchen
      November 12, 2023

      Hi Amy, I haven’t tested that but one of our readers shared this “I cook often and many kinds of dishes. I thought this was delicious with great flavor. I added pinto beans and I used fresh parsley bc I didn’t have cilantro on hand. I also added a touch of cayenne pepper.”

      Reply

      • Lena
        November 22, 2023

        Sprinkled Trader Joe’s Chili Lime seasoning on the corn strips right after frying…they are irresistibly good! This recipe was sooo easy and delicious.

        Reply

        • Natasha's Kitchen
          November 22, 2023

          Sounds great. Thank you for sharing and for this review!

          Reply

  • Mary
    November 7, 2023

    Tried the recipe today, put in the crockpot after sauteing the onion, jalapeno, garlic first.(On warm for 6hrs) I used precooked shredded chicken, added at the end to warm up. Turned out fantastic! Will definitely be making again!

    Reply

    • Natasha's Kitchen
      November 7, 2023

      I’m so glad that it was a success! Thank you for sharing this feedback with us, Mary.

      Reply

    • Jackie
      November 14, 2023

      Hi Mary. When you cooked it in your crockpot was the setting on warm or did you mean low? Thank you 😊

      Reply

  • JLM
    November 4, 2023

    Has anyone tried using canned chicken? Just curious if it would work and how much to use.

    Reply

    • Natashas Kitchen
      November 4, 2023

      Hi! While I have not tried that, one of my readers mentioned: “Made this soup tonight and it was great. I used a can of Swanson’s canned chicken because it was what I had. Absolutely delicious.” I hope this helps.

      Reply

    • Nikki
      December 2, 2023

      I used canned chicken since I had it on hand and the whole family LOVED it!!

      Reply

      • Natashas Kitchen
        December 2, 2023

        That’s just awesome! Thank you for sharing that, Nikki!

        Reply

  • Sarah
    November 4, 2023

    Hi! If I use rotisserie chicken, would you recommend adding at the end?? Thanks!

    Reply

    • Natashas Kitchen
      November 4, 2023

      Hi Sarah, yes, you’d add the chicken towards the end and let it simmer again for a few mins so it heats through.

      Reply

  • Leila
    November 2, 2023

    Fantastic!!!! We loved this and will DEFINITELY be making this over and over again. Thank you for another wonderful recipe 🙂

    Reply

    • NatashasKitchen.com
      November 3, 2023

      Hi Leila! I’m so glad you loved it. Thank you for the feedback.

      Reply

  • Cheryl
    October 30, 2023

    This recipe is fantastic. I made one major change and everyone loved it.
    I used shredded RABBIT.

    Reply

    • Natashas Kitchen
      October 30, 2023

      Thank you so much for sharing that with me.

      Reply

  • Yvonne
    October 29, 2023

    I was looking for a basic Tortilla Soup recipe and found this! Made it today exactly as written. Love it, my husband loved it. This will be a weekly staple for us (we are retired). Thank you, Looking at all your recipes!!!!

    Reply

    • Natasha's Kitchen
      October 29, 2023

      Thank you for your excellent comments and feedback, Yvonne. We’re so glad that you found this recipe and loved it!

      Reply

  • Alisyn Diskin
    October 28, 2023

    Hello Natasha, this was a wonderfully delicious recipe!! Although I was shocked by the calories (500+)… but I didn’t use fried tortillas bc looking to cut calories at the moment but I know they help make the soup!! ill try them but can’t now. Please do you know how many calories without the tortillas?

    Reply

    • Natashas Kitchen
      October 28, 2023

      Hi Alisyn, I’m so glad you enjoyed it! Thank you so much for sharing that with me. I haven’t calculated it without the tortillas, I recommend using a nutritional calculator to determine how much those are and subtract.

      Reply

  • Megan
    October 27, 2023

    Can I use flour tortillas instead of corn? That’s all I have on hand. Thanks!

    Reply

    • NatashasKitchen.com
      October 27, 2023

      Hi Megan. It’s not quite the same, but sure, it would work.

      Reply

  • Caleb
    October 26, 2023

    This recipe was great! It’s getting cold here finally and my wife started working later hours. Surprised her with this soup and earned some major points. Quick and easy! I threw a packet of goya sazon in there for a lil more oomph and it really made the broth over-the-top savory. Hit every mark.

    Reply

    • NatashasKitchen.com
      October 26, 2023

      That’s wonderful! So glad it was a hit.

      Reply

  • Emma Francis
    October 25, 2023

    Quick question: can I swap in chicken thighs instead? Will it change the cook time?

    Reply

    • NatashasKitchen.com
      October 25, 2023

      Hi Emma! The best way to do this is to use a food thermometer to check for doneness. All of them need to reach between 170-175 degrees F in the thickest area to be safe to eat.

      Reply

  • Samantha Lantz
    October 24, 2023

    If I were to use Rotisserie Chicken, do I still simmer all ingredients for 25 minutes, then add the chicken?

    Thanks!

    Reply

    • NatashasKitchen.com
      October 24, 2023

      Hi Samantha! You should still let it simmer but likely it won’t take as long since you’re not using raw chicken. Then you’d add the chicken towards the end and let it simmer again for a few mins so it heats through.

      Reply

  • Tara
    October 22, 2023

    Recipe was absolutely delicious! I added a small Yukon gold potato as well as a zucchini and can of hatch green chilies…..joining my weekly rotation for dinners 🤤

    Reply

    • Natasha's Kitchen
      October 23, 2023

      Sounds great! We’re glad that our recipe is in your weekly rotation.

      Reply

  • Alyson L
    October 17, 2023

    I have made this exactly as recipe calls about 10 times now. It tastes so much better than you imagine when you look at the recipe! It’s so easy and SO delicious. I like topping it with shredded cheese. I have not been steered wrong by any of Natasha’s [your] recipes, thank you so much.

    Reply

    • NatashasKitchen.com
      October 17, 2023

      Aw, thank you, Alyson! That is so great to hear. I’m glad you’re loving the recipes.

      Reply

  • Tawny
    October 17, 2023

    Delicious, filling, and super easy to make! I’m a new mom so looking for fast, easy recipes is key right now – this fit the bill and then some! This soup is easy to make, very quick prep, and we had leftovers for 2 nights, which is a lifesaver with a new baby in the house. It also reheats well so the leftovers were equally delicious.

    The only change I made to the recipe was using a shallot instead of onion (it’s what I had on hand) and I left out the cilantro (since I have that thing that makes it taste like soap). Topped with the tortilla strips, some shredded cheese, and avocado. So good! Will definitely make again.

    Some of the other reviews say it was too bland or too tomatoey – I GUARANTEE they made recipe changes/didn’t follow the recipe as written, or used some of the wrong ingredients. No way does anyone make this as written and think it’s bland, unless they have Covid or are smokers so their taste buds are wrecked.

    Reply

    • NatashasKitchen.com
      October 17, 2023

      Hi Tawny! Thank you so much for the wonderful feedback. Congratulations on the new baby! I hope you’ll find many more recipes here to enjoy. You may enjoy the 30 minute meals category.

      Reply

  • Susan
    October 16, 2023

    I have tried a lot of different recipes for chicken tortilla soup and this is by far the best. It has just the right amount of kick. It is so flavorful. It tastes like the soup I ordered at at a restaurant in Cozumel many years ago and I have been looking to replicate that for over 20 years!

    Reply

    • Natasha's Kitchen
      October 16, 2023

      Thanks so much, Susan for your excellent review! We’re happy that this is the best that you’ve tried!

      Reply

  • Susan W Squire
    October 16, 2023

    Made this soup tonight and it was great. I used a can of Swanson’s canned chicken because it was what I had. Absolutely delicious. I hesitated when adding the jalapeno because I’m not a fan of too much spice, but it was perfect.

    Reply

    • NatashasKitchen.com
      October 16, 2023

      Hi Susan! Thank you for sharing. I’m so glad you loved it.

      Reply

  • NatashasKitchen.com
    October 13, 2023

    Hi Fivi. I have not tested it but one of my readers mentioned making this in the slow cooker with good results.

    Reply

  • Fivi Siordia
    October 13, 2023

    I’m sorry if this question has been asked before but can this soup be made in a crockpot?

    Reply

  • RedPossum
    October 12, 2023

    I wouldn’t be able to sleep at night if I didn’t warn people about this soup. You might be nervous to try it, afraid of the spices and how the consistency will be…. Nope.

    This soup will be in your dreams. You will crave nothing other than this soup. Your brain will only have thoughts of soup. I’m literally on the way to the store to buy more ingredients to MAKE THIS SOUP. Be warned.

    Reply

  • Adriana
    October 2, 2023

    I love this soup! It resembles a Mexican style chili. I like to add two cans of Rotel diced tomatoes and a can of tomato sauce to thicken up the broth and add a little flavor. The cilantro is a must for me as well!

    Reply

    • Natashas Kitchen
      October 2, 2023

      That sounds amazing right now, Adriana! I’m so happy you loved it1

      Reply

  • SA
    September 26, 2023

    Very easy to make. I added a few more spices, but my husband likes it spicy. Served with sour cream. Will make again.

    Reply

    • NatashasKitchen.com
      September 26, 2023

      I’m so glad it was enjoyed!

      Reply

  • Nonya
    September 25, 2023

    Website bogus, won’t let you print the recipe with out ads coving content.

    Reply

    • NatashasKitchen.com
      September 25, 2023

      Hi Nonya! Are you clicking on the “print” button from the recipe card?

      Reply

  • Juli westervelt
    September 22, 2023

    I cook often and many kinds of dishes. I thought this was delicious with great flavor. I added pinto beans and I used fresh parsley bc I didn’t have cilantro on hand. I also added a touch of cayenne pepper.

    Reply

  • Emily H
    September 21, 2023

    this has been a staple in my house, my family love it and asks me to make it every week! made it 5 times so far!

    Reply

    • NatashasKitchen.com
      September 21, 2023

      That’s wonderful! I’m glad it’s been a hit.

      Reply

  • Kara Wunderlin
    September 19, 2023

    I see that is makes 6 servings, what is the serving size? 6oz or 8oz?

    Reply

    • NatashasKitchen.com
      September 19, 2023

      Hi Kara. I’m sorry, i don’t have the exact measurement. It serves 6 bowls, so the serving size is 1.

      Reply

  • LAUREL W CHILD
    September 18, 2023

    My kids LOVE this recipe. They ask for it all the time, even in the summer when it’s more than 100 degrees.

    Reply

    • NatashasKitchen.com
      September 18, 2023

      That’s great to hear. So glad they love it.

      Reply

      • Terry Atkins
        November 2, 2023

        This soup was amazing. Very easy to make. Didn’t change a thing. It had just the right spices. Will make again.

        Reply

        • NatashasKitchen.com
          November 3, 2023

          So glad to hear that, Terry!

          Reply

  • Marlie
    September 16, 2023

    Lacks seasoning. Super bland and I had to really work to get it to taste like much of anything. In other words, the ingredients make a good base but season to your personal taste because I can guarantee the little amount in the recipe is not enough.

    Reply

    • Natasha
      September 19, 2023

      Hi Marlie, did you change anything in the ingredients? I’ve made this so many times and I haven’t had it come out bland.

      Reply

    • PJ Cooks
      December 23, 2023

      I wonder if you’re seasonings are older and losing flavor?

      Reply

  • Shirleen
    September 14, 2023

    Delicious soup and filling!!
    Easy to make 🥣, really big hit in my house. So nice for a healthy, quick dinner meal!

    Reply

    • Natasha's Kitchen
      September 14, 2023

      Hi Shirleen, thank you for your good comments and feedback. We’re glad you liked it!

      Reply

  • Ed
    September 14, 2023

    What are your thoughts about using avocado oil for the onions/garlic sautée instead of olive oil? And I use rotes with green chilis instead of the jalapeños. Just takes a step out.

    Reply

    • Natasha's Kitchen
      September 14, 2023

      Hi Ed, I haven’t tested that yet to advise but I saw one of our readers shared that they used avocado oil and liked it!

      Reply

  • Kevin Bogdanow
    August 31, 2023

    I made it tonight, and it was a hit like all your recipies. Thanks again Natasha!

    Reply

    • NatashasKitchen.com
      August 31, 2023

      That’s wonderful, Kevin! Thanks for sharing!

      Reply

  • Celine
    August 29, 2023

    Does the calorie count include the tortilla strips, avocado, limes wedges and cilantro?

    Reply

    • Natasha
      August 29, 2023

      Hi Celine, yes, all of those ingredients were included in the recipe calculation.

      Reply

  • Codie
    July 30, 2023

    I have been coming back to this recipe for about three years now. There’s just not a better balanced, simple, throw-it-together recipe. I make it in the crock pot on Sunday mornings, or I make it when I need to put something together fast during the week. We have two under two now, and this has been such a help. It’s especially great because it has leftovers! We serve with shredded cheese, avocado, and sour cream.

    Reply

    • Natasha's Kitchen
      July 30, 2023

      Glad you like our recipe, Codie. Thank you for sharing that with us!

      Reply

  • Emmy Schaefer
    July 26, 2023

    So good and even better leftover! I made a vegan version omitting the chicken and using veggie broth with not chick’n bullion. I made my husband shredded chicken separately to add to his. So delicious I will be making in bigger batches to eat throughout the week.

    Reply

    • NatashasKitchen.com
      July 26, 2023

      Sounds wonderful, Emmy! Thank you for letting up know.

      Reply

  • Dennis
    June 29, 2023

    Excellent recipe. My first time making Tortilla soup and this was a hit. I made a few minor variations. I sliced a chicken breast into narrow strips, browned them in a Dutch oven, and set them aside. I also added one half of a red bell pepper and a bit more cumin than called for. Otherwise, followed the recioe.

    Reply

    • NatashasKitchen.com
      June 29, 2023

      Hi Dennis! Thank you for sharing. I’m so glad you loved the recipe.

      Reply

  • A@4U
    June 22, 2023

    I had chicken breasts roasting (standard rub of cumin, garlic powder, onion powder, cayenne, ancho chili powder, oregano, coriander, and S&P.) for a quick enchilada meal when I switched gears & decided to make Chicken Tortilla Soup. While the chicken was roasting, I proceeded with the recipe and removed chicken when just done enough to shred. Added to Dutch oven of soup. My can of crushed tomatoes was only 15 0z so I added 5 fresh Roma tomatoes well chopped. Made the tortillas in the oven with some very stale white corn tortillas. Took a little longer than specified – I guess since they were not fresh. Delicious. savory. Just wonderful. Warmed leftovers today for lunch. Even our PICKY 15 y.o. son ate a bowl!! Will make again & again. Thank you for such a great & versatile recipe.

    Reply

    • NatashasKitchen.com
      June 23, 2023

      That’s wonderful! So glad you loved the recipe. Thank you for sharing your experience.

      Reply

  • Cheryl
    June 22, 2023

    Made this tonight and was fantastic! I used rotisserie chicken. I also added a little more cumin and chili powder. The fried tortilla strips added so much. Thank you for sharing this recipe. I’ll definitely be following you for more 😊

    Reply

    • NatashasKitchen.com
      June 22, 2023

      So glad to hear that, Cheryl! Thank you for sharing.

      Reply

  • Denise B
    June 21, 2023

    Love this recipe! As a variation, I’m tempted to add 1/2 cup of rice. Have you tried that?

    Reply

    • NatashasKitchen.com
      June 21, 2023

      Hi Denise! I have not but I think it could work. You may need to experiment with it and make the rice on the side so it doesn’t absorb too much liquid from the soup itself or it may be too thick and need to be thinned out. Let us know how it turns out.

      Reply

  • Lori
    June 4, 2023

    The. Best. Soup!! Seriously is. I have made it for my family as well as guests, and each time it turns out perfectly delicious and full of flavor. I’m thankful for you and your art. Thank you Natalya!!

    Reply

    • NatashasKitchen.com
      June 4, 2023

      Hi Lori! Thank you so much for sharing that. I’m so glad you are enjoying these recipes!

      Reply

  • Miles
    May 23, 2023

    I’ve made this recipe a few times, and am making it again tonight – so delicious!!! I did forget to take the chicken breasts out before work so they’re still a bit frozen. Is it okay to add frozen chicken?

    Reply

    • Natashas Kitchen
      May 23, 2023

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

      Reply

    • FRED K HARVEY
      July 21, 2023

      Hi Miles,
      I am always having to thaw meat at the last moment, so…
      1. use the defrost setting on the microwave. If not quite thawed, its okay.
      2. Put chicken in a baggie and sit it in medium to hot water for 10-15 mins and it should be close if not thawed. Then you work on other ingredients while your chicken or fish or beef is thawing!
      – I also like adding a half cup of sour cream to the soup for a bit of creaminess and flavor.

      Reply

  • CG
    May 21, 2023

    SO GOOD! I added more cumin and chilli powder than suggested and used dried onions because I hate chopping fresh onions. Definitely going to be a staple recipe for me. Thanks!

    Reply

    • Natasha's Kitchen
      May 21, 2023

      Sounds lovely! Glad htat you ejoyed the results, thanks a lot for this good feedback.

      Reply

  • RAMONA ROBINSON
    May 14, 2023

    Omg I made this tortilla soup for my mom and I and it was fantastic. Would recommend to anyone. Good for large gathering.

    Reply

    • Natasha's Kitchen
      May 14, 2023

      Thanks so much for your recommendation and review, Ramona. Appreciate it!

      Reply

  • Donna
    May 8, 2023

    I made this yesterday and my family loved it! Thanks for sharing a great recipe!

    Reply

    • NatashasKitchen.com
      May 8, 2023

      That’s wonderful, Donna! So glad it was a hit with the family!

      Reply

  • Amanda
    May 6, 2023

    So good! Made a few tweaks. Doubled the spices but the chili powder used 1 Tbsp. Added 2 tsp smoked paprika, 2 tsp oregano, a little thyme, a pinch or two chipotle powder. Added chicken bouillon powder to taste. Used half the tomatoes. Added a can of rotel. Added about a cup of salsa. Used 2 lbs chicken tenderloins. Used two small limes juiced instead of 1. Mexican blend cheese to the bowl. For the tortilla strips I used a pizza cutter to cut into strips, drizzled with avocado oil, sprinkled lime juice and salt and baked them on a baking sheet in the oven on 400 until crisp. This was so good!

    Reply

    • NatashasKitchen.com
      May 6, 2023

      Thank you for sharing that with us, Amanda! So glad you loved the recipe.

      Reply

  • Jeff
    May 5, 2023

    I add hominy, oregano and paprika. I leave out the jalapeño and substitute a small can of hatch green Chiles.

    Reply

    • Natashas Kitchen
      May 5, 2023

      Thank you so much for sharing that with me.

      Reply

    • Amanda
      May 6, 2023

      I also added smoked paprika and oregano. A little thyme and a pinch or two chipotle powder. And a can of rotel

      Reply

  • Jayne Z
    May 1, 2023

    Excellant! I didn’t have a jalepeno in the fridge so I used a small can of green chilis.
    I also found the tortilla stips needed an additional 5 minutes in the oven; 20 minutes total.

    Reply

    • Natasha's Kitchen
      May 1, 2023

      Good idea and I’m glad that worked out well too!

      Reply

  • Ed
    April 25, 2023

    Fire-grilled my veggies for this and it turned out so good. Also added a red bell pepper and an extra jalapeno!

    Reply

    • NatashasKitchen.com
      April 25, 2023

      That sounds amazing, Ed! Thank you for sharing.

      Reply

  • Elizabeth Pearson
    April 22, 2023

    So easy and quick, but it tastes like it took all day to make. I’m keeping this recipe! Well done!!

    Reply

    • Natashas Kitchen
      April 22, 2023

      I’m so glad you enjoyed it, Elizabeth!

      Reply

  • Liz
    April 21, 2023

    I made this soup last night and followed the directions to a tee! The only thing I personally would change is to add 1/2 of a lime juice rather than an entire lime. It was delicious!

    Reply

    • NatashasKitchen.com
      April 21, 2023

      Thank you for sharing, Liz! I’m glad you loved the recipe.

      Reply

  • Michelle
    April 14, 2023

    I really wanted to like this recipe because I made a lot for myself. I had to drain out a lot of the soup and add almost an entire additional carton of chicken broth because it was so tomatoey :/ I had to settle at home point because I feel like i was wasting so much soup. It’s still so tomatoey. I used crushed fire roasted tomatoes from whole foods.

    Reply

    • Natasha
      April 14, 2023

      Hi Michelle, that much tomato soup should not overwhelm the soup if all of the same proportions are followed. Fire-roasted might give the soup a more pronounced charred flavor, but I haven’t had the experience of this seeming too tomatoey. Did you possibly change any of the proportions?

      Reply

      • Dawn
        October 29, 2023

        Hi! Is there a typo in the recipe? It says a 20 oz can of crushed tomatoes. Is it supposed to be 28 oz.?

        Reply

        • Natasha's Kitchen
          October 29, 2023

          Hi Dawn, it’s 20 oz can crushed tomatoes

          Reply

  • James
    April 14, 2023

    Natalya & Natasha, What an amazing recipe! This is such a great chicken tortilla soup.

    Reply

    • NatashasKitchen.com
      April 14, 2023

      Hi James! So glad you love it, thank you! 🙂

      Reply

  • Christina
    April 8, 2023

    Made this last night and it was wonderful. I did use a can of hominy instead of the corn and used a can of fire roasted tomatoes because that is what I had on hand. It was lovely and crisping the tortilla strips is a must! Delicious and easy recipe. The whole family loved it. Thanks!

    Reply

    • NatashasKitchen.com
      April 8, 2023

      So glad to hear that, Christina. Thanks for sharing.

      Reply

  • Mads
    April 8, 2023

    Way too much tomatoes 😫. I’ve had to increase the chicken broth to even out the flavor

    Reply

    • Natasha
      April 10, 2023

      Hi Mads, I haven’t had that experience – did you possibly use a different tomato product than what is called for or a different size of can than what is written?

      Reply

  • Mamie
    April 5, 2023

    Where do you find a 20 oz can of tomatoes? They only come in 14.5 or 28 where I live.

    Reply

    • Natashas Kitchen
      April 5, 2023

      Hi Mamie, we purchase it at our local grocery store.

      Reply

  • Sarah
    April 4, 2023

    Followed the recipe without any alterations (added 1 extra Jalapeno as it suggested if you like it spicy) and it did not taste authentic at all. It wasn’t bad, and was very filling, but didn’t have a strong enough flavour and was too tomato heavy.

    Reply

    • Natasha
      April 4, 2023

      Hi Sarah, did you possibly use a different tomato product than what is recommended in the recipe? Also, sometimes jalapenos can be super mild without any heat. It sounds like maybe that was the case for you. I wish jalapenos were more obvious about which ones were spicy and which ones arent!

      Reply

      • Tori Nelson
        April 10, 2023

        If you want to ensure that you’re buying an extra hot jalapeño, look for the ones that have the raised brown “veining” on them; this will always be spicier. Also, the inside ribs contain most of the heat so you can include them when you dice up the peppers.

        Reply

    • Nora
      April 29, 2023

      I haven’t tried this recipe but I’m thinking of a tortilla soup from a nearby Mexican restaurant. I don’t know the receipe but I know they make it with chile guajillo or chile chipotle. No beans, no corn, add chihuahua cheese.

      Reply

  • Sherry
    March 30, 2023

    I am having 7 people over for lunch. How many servings does this recipe make, and is the serving size 8 oz.’s

    Thank you!

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Hi Sherry! You’d likely need to increase the recipe since this only serves about 6 bowls. Sorry, I don’t have the exact weight of each bowl. You can change the number of servings in the recipe card and it will convert the ingredient list for you.

      Reply

  • Pam Hamilton
    March 29, 2023

    Excellent!! I made for lunch today. Will have for supper tonight also. Made it exactly as recipe said but used thighs. Made my own stock first from the thigh bones. Will definitely make again. Thank you!

    Reply

    • NatashasKitchen.com
      March 29, 2023

      That’s great, Pam! Thank you for sharing.

      Reply

  • Ricci
    March 26, 2023

    This recipe was fantastic. Love following you and your recipes and also love your charisma in your videos. Keep it up!

    Reply

    • Natasha's Kitchen
      March 27, 2023

      We appreciate your good comments and feedback. Thank you!

      Reply

  • Sylvia
    March 22, 2023

    Can this soup be frozen? I’m expecting a baby and making a bunch of dishes to put in the freezer. Any tips welcome.

    Thanks!

    Reply

    • NatashasKitchen.com
      March 22, 2023

      Hi Sylvia! Yes, see my notes above under “storing leftover soup” for instructions.
      Congratulations! 🙂

      Reply

  • Ana S
    March 21, 2023

    Hi Natasha, would it be okay to use chicken tenderloins for the soup? Just ran out of chicken breasts but have tenderloins on hand

    Reply

    • Natasha's Kitchen
      March 21, 2023

      Hi Ana, I think that should be fine. I hope you’ll love it!

      Reply

  • Elizabeth
    March 17, 2023

    Hands down the best chicken tortilla soup recipe out there! Every single time I make this, everyone begs me for the recipe. I do make a few changes to it to increase the protein (and I don’t like corn so I leave it out). I add an extra chicken breast or two and wind up having to increase the seasonings I put in. I also add extra jalapenos because I like the kick!

    Reply

    • NatashasKitchen.com
      March 17, 2023

      Hi Elizabeth! That’s great to hear. I’m glad you love this recipe, thank you for sharing. 🙂

      Reply

  • Matt
    March 15, 2023

    Hello, family was craving a bowl of hot tortilla soup on this cold rainy day and I’m glad I came across your recipe because it was a hit! i substituted hatch green chili for jalapeno and added squash and everyone loved it!

    Reply

    • Natasha's Kitchen
      March 15, 2023

      I’m glad too that you chose our recipe to try! Thanks a lot for this review, Matt.

      Reply

  • Corinne
    March 13, 2023

    Hello
    I really want to make this soup but I don’t have chicken stock and I don’t use ready made ones
    Can I just use water?

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Corinne! You can but you’ll have to experiment with it and seasoning/salt to taste since it will be missing some flavor.

      Reply

  • Josh G
    March 2, 2023

    I made this. 😋
    Added a little smoked paprika and it was amazing!!!

    Reply

    • NatashasKitchen.com
      March 2, 2023

      Sounds delicious! So glad you loved it.

      Reply

  • Jeff
    February 27, 2023

    Needs more salt. Consider condensed chicken broth and replace salt with taco seasoning. I ended up adding 2 extra cups of chicken broth to thin it out.

    Reply

  • Taryn Napolitano
    February 23, 2023

    This soups is easy, fast and delicious! I used rotisserie chicken yum!

    Reply

    • NatashasKitchen.com
      February 23, 2023

      I’m glad you enjoyed the recipe, Taryn. Thank you for sharing.

      Reply

  • Katie
    February 23, 2023

    So easy and good! I used leftover shredded chicken from soft tacos and added 2T masa to the veggies before adding liquids.

    Reply

    • Natashas Kitchen
      February 23, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Katie!

      Reply

  • Kiannie Dejesus
    February 7, 2023

    Planning on making this tonight! Is it totally fine to put the raw chicken in with the other stuff to simmer? I’ve always had it cook separately

    Reply

    • NatashasKitchen.com
      February 7, 2023

      Hi Kiannie! Yes, this can be done because we cook the soup long enough to fully cook the chicken.

      Reply

  • Gena Deck
    February 5, 2023

    Quick, easy and flavorful. Awesome after a day cross country skiing

    Reply

    • Natasha's Kitchen
      February 5, 2023

      Yes, that sounds perfect! Glad you enjoy it.

      Reply

  • Trish W
    February 5, 2023

    Made this & had to adjust for what I had on hand. Simmered 4 chicken legs & 1 boneless skinless breast in 1 qt water, plus 2 tsp chicken bouillon granules to create the broth. We had leftover restaurant salsa & chips, so I subbed those for the crushed tomatoes & tortilla strips. Rather than sauteing the vegetables, I simply simmered them. My older son loves Tex-Mex food & chose this recipe for me to try. He said it’s better than the soup at a very popular chain restaurant. It’s simple, uses pantry ingredients, is very forgiving when one doesn’t have all the exact ingredients, & was perfect for a cold winter night. My hunt for a really good chicken tortilla soup recipe is now over. I’ve made several of your recipes & have never been disappointed. Thanks so much for all the work you do here!

    Reply

    • Natasha's Kitchen
      February 5, 2023

      You are so welcome, Trish! I;m glad that you love this recipe and that you enjoyed making it!

      Reply

  • Adriana Marquez
    February 2, 2023

    This was so simple to make and so very tasty! My husband loved it ❤️

    Reply

    • NatashasKitchen.com
      February 3, 2023

      So glad to hear that! Thank you for sharing.

      Reply

  • Jeff
    February 1, 2023

    Can you cook this in a crock pot? I’m thinking of doing this for a stay at home date dinner for my girl and I.

    Reply

    • Natashas Kitchen
      February 1, 2023

      Hi Jeff, I haven’t tried making this one in a crock pot to advise on the outcome. I imagine with a few changes in the process it may work. If you experiment, let me know how you liked the recipe.

      Reply

    • Amanda
      May 6, 2023

      Yes. If you do I would add just enough broth to cover the chicken and after the chicken is cooked and u shred it and add it back to the pot then add the rest of the broth

      Reply

  • Z
    January 31, 2023

    I made a half batch and it was a lot but the soup was really good…will definitely be making again!

    Reply

    • Natashas Kitchen
      January 31, 2023

      I’m so glad you enjoyed it, Z! I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Lindsey
    January 30, 2023

    Can you use chicken thighs? Would that change the simmer time?

    Reply

    • Natasha's Kitchen
      January 30, 2023

      Hi Lindsey, one ofour readers shared this “Thanks! I subbed chicken thighs, put the chili powder and cumin on those with a little seasoned salt and browned them in the pan with a little oil before the onions and pepper. My family and friends loved the soup. Some said it tasted like restaurant quality.” I hope that helps.

      Reply

  • Liz
    January 24, 2023

    Recipe says 6 servings but what is a serving size? Saw 1 cup somewhere and 2 cups somewhere else.

    Reply

    • Natashas Kitchen
      January 25, 2023

      Hi Liz, this recipe makes 6 servings at about 1 – 1.5 cups per serving.

      Reply

  • KM
    January 24, 2023

    Recipe didn’t specify raw or canned black beans so I followed the recipe using raw black beans and now read we can get food poisoning because they didn’t cook for hours. Please specify that they were to be canned or raw.

    Reply

    • Natasha
      January 27, 2023

      Hi KM, that is such a bummer and I’m sorry the post wasn’t more clear on that. You definitely should only be putting canned beans into most soups. Check out our post on how to cook black beans. Raw beans should be soaked for 10-12 hours overnight then cooked for at least an hour. They would not cook through in the amount of time it takes to cook this soup. We had 14 oz black beans, drained and rinsed in the instructions, but I went ahead and added the word can for clarity. Thank you for bringing this to my attention.

      Reply

  • Becky Brown
    January 23, 2023

    I don’t have corn tortillas. Can you make the strips with flour tortillas?

    Reply

    • NatashasKitchen.com
      January 23, 2023

      Hi Becky! That should be fine. Here is what one of my readers said, ” I also did not have corn tortillas so cut up flour ones, added some olive oil and salt and baked until crisp.” I hope that helps!

      Reply

  • Cindy A
    January 21, 2023

    My husband won’t eat beans but he will eat refried beans in recipes. Could I substitute that?

    Reply

    • NatashasKitchen.com
      January 21, 2023

      Hi Cindy! I think that would change the texture of the soup, but if you experiment, let us know how it turns out.

      Reply

  • Anna
    January 21, 2023

    I would consider myself a fairly decent cook and your recipes are ALWAYS spot on and flavorful! Before choosing any recipe I always compare and contrast multiple recipes, and always seem to come back to yours 🙂 this soup was a hit! I usually add more seasonings (salt, pepper, chicken bouillon, vegeta (European seasoning)) just because my broth has no salt, but I feel like extra seasonings are unique to the individual’s taste buds and style! Thank you for this recipe and many others!

    Reply

    • Natashas Kitchen
      January 21, 2023

      Thank you so much for sharing that with me, Anna! I’m happy you enjoyed it!

      Reply

  • Elly
    January 20, 2023

    I seriously love this soup, it’s amazing. I made this recipe for my office chili cook off and won 1st place for most creative and It was a hit. I love It it’s so good!!!

    Reply

    • NatashasKitchen.com
      January 20, 2023

      Hi Elly! That’s amazing! I’m so glad to hear that. Thank you for the wonderful feedback.

      Reply

  • Cindy King
    January 16, 2023

    Hi Natasha! I love your recipes but I am reading the one for chicken tortilla soup and it says in the ingredients 2 chicken breasts but in the instructions it says to add a whole chicken. I am confused! Which one do I need for the recipe? Thank you in advance for clarification!

    Reply

    • Natashas Kitchen
      January 16, 2023

      Hi Cindy, that’s my mistake. That should say “whole chicken breasts” I updated the recipe card. Thank you so much for calling that out! I hope you love this recipe!

      Reply

  • Ed Alspach
    January 6, 2023

    Made this for my wife, and 2 grandchildren, it was sure a big hit. My wife cannot take hot spicy food so substituted sweet green pepper for jalapeno. Soup was so good that the grandchildren requested that I be sure and make again, when they are here.

    Reply

    • NatashasKitchen.com
      January 6, 2023

      That’s wonderful, Ed! I’m so glad it was a hit with the family.

      Reply

  • Marilyn
    January 3, 2023

    Oh yum! After committing to this recipe I found I was out of beans. No problem. Just added more corn and a diced zucchini. I did double the spices as recommended, but otherwise, perfect. Can’t wait to finish the leftovers tonight … I know it will be even better.

    Reply

    • NatashasKitchen.com
      January 3, 2023

      Hi Marilyn! That’s wonderful. I’m glad you were still able to complete the recipe. 🙂

      Reply

    • Wenzie
      January 10, 2023

      I made this today😊 Way better than any store bought chicken tortilla soup👍👍👍 We had a free taste of this soup in a supermarket this afternoon… my husband wanted to buy but I said wait…I can do that at home and I’m so glad that I found your recipe 😀 My husband was so impressed😁

      Reply

      • Natasha's Kitchen
        January 10, 2023

        We’re glad that you like it!

        Reply

        • Laura
          January 23, 2023

          Made this today w/ rotisserie chicken. So easy to throw together. I chose to use fire roasted tomatoes (1 – 14 oz fire roasted diced tomatoes + 1 – 14 oz fire roasted diced tomatoes w/ green chiles). The soup was thinner than what I had anticipated based on previous comments but then realized it would be thicker if I had used the crushed tomatoes. Threw in a jar of Trader Joe’s Double Roasted salsa which amp’d up the flavor. Will use the crushed tomatoes next time because there will certainly be a next time. Loved the mix of flavors.

          Reply

          • Natasha's Kitchen
            January 24, 2023

            Good to know that you liked it and yes, feel free to use that next time. I hope you’ll love all the recipes that you will try!

          • Amanda
            May 6, 2023

            I did something similar too. Used half the crushed tomatoes, added a can of rotel, and about a cup of salsa

  • Kathy
    January 3, 2023

    I’m wondering if this soup is supposed to be thick? The taste is delicious, but am wondering whether it can be thinned out with more chicken broth?

    Reply

    • NatashasKitchen.com
      January 3, 2023

      Hi Kathy! Yes, you can thin it out if you prefer.

      Reply

  • Nikki
    January 2, 2023

    This was easy and restaurant quality! Full of flavor and works for a weeknight or for company! I skipped making the homemade tortilla strips and bought some from the store! Delicious!

    Reply

    • NatashasKitchen.com
      January 2, 2023

      Hi Nikki! That’s great. I’m glad you loved it.

      Reply

  • Julie Graham
    December 20, 2022

    I made the chicken tortilla soup almost as written. For the the crushed tomatoes I substituted a can of Rotel tomatoes with green chilis and diced tomatoes. I had two cooked frozen boneless chicken breast, so I thawed diced them and added them to the pot with everything else. This recipe is delicious. I will definitely make this again. Thank you for sharing this recipe.

    Reply

    • NatashasKitchen.com
      December 20, 2022

      Hi Julie! Thank you for sharing your experience. I’m glad you loved the recipe.

      Reply

  • Kari
    December 14, 2022

    I’m confused. When I scroll through the post with this lovely, delicious recipe the momsdish lady Natalya’s name a few comments by her show up. Is she your sister?

    Reply

    • NatashasKitchen.com
      December 14, 2022

      Hi Kari! She is a friend and also a food blogger. On occasion we have a guest recipe shared on our blog.

      Reply

  • Izzy
    December 13, 2022

    WOW!! I made this for the first time, and it was an absolute hit!! Thank you for sharing this recipe. Definitely will be adding this to our dinner menu.

    P.S. No need to read how to store the leftovers, there wasn’t ANY!!!

    Reply

    • NatashasKitchen.com
      December 13, 2022

      That’s great, Izzy! So glad you loved the recipe.

      Reply

      • Merle
        December 24, 2022

        Absolutely delicious and easy to make. Thanks. It’s a keeper!

        Reply

        • NatashasKitchen.com
          December 24, 2022

          So glad to hear that, Merle!

          Reply

  • Holly
    December 12, 2022

    Easy! -especially with pre-cooked shredded chicken! Thanks so much!

    Reply

    • Natasha's Kitchen
      December 12, 2022

      Great to know that you loved our recipe, Holly!

      Reply

  • Debra
    December 12, 2022

    Delicious soup! My family loved it and I will definitely be making it again!! Thanks for the amazing recipe!

    Reply

    • NatashasKitchen.com
      December 12, 2022

      I’m so glad it was a hit, Debra! Thank you for sharing.

      Reply

  • Patty
    December 12, 2022

    I don’t usually review recipes but I need to make an exception for this one. Quite simply, this is the best chicken tortilla soup EVER!! I made it exactly as written and wouldn’t change a thing. I was hoping to get another meal out of it later this week, but we ate all but about half a bowl.

    Reply

    • NatashasKitchen.com
      December 12, 2022

      Hi Patty! Thank you. I’m so glad you love this. I appreciate the review.

      Reply

  • Angie C
    December 11, 2022

    Terrific soup that’s incredibly easy to make! Definitely recommend trying it!

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Thanks for your recommendation, Angie. We appreciate it!

      Reply

  • Tara
    December 11, 2022

    Can this be made with canned diced tomatoes instead? It’s what I have on hand.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      Hi Tara, I haven’t tried using canned but one of our readers shared this “This was so good. I used two cans of Rotel tomatoes with chilis and an extra teaspoon of cumin and chili seasoning. It definitely hit the spot. Thank you.” I hope that helps.

      Reply

  • Lexi
    December 8, 2022

    What is the serving size? It says the calories are 540 but what is the actual serving size for 540 calories?

    Reply

    • NatashasKitchen.com
      December 8, 2022

      Hi Lexi, the number of servings is listed at the top on the recipe card, it serves 6, so that is the total amount for one whole serving (all the ingredients split into 6 equal servings).

      Reply

  • Helen Frobase
    December 7, 2022

    Absolutely the best and so easy! I used rotisserie chicken and all the garnish. Can I give it a “6”?!

    Reply

    • Natasha's Kitchen
      December 7, 2022

      Glad you enjoyed it!

      Reply

  • Pam
    December 7, 2022

    Made this tortilla soup last night and it was amazing!! Will be giving this recipe to friends and family.

    Reply

    • NatashasKitchen.com
      December 7, 2022

      Hi Pam! I’m so glad you loved it! Thank you for the comment!

      Reply

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