Chicken Tortilla Soup Recipe
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.
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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.
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.
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.
How To Make Chicken Tortilla Soup:
- Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
- Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
- 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.
- Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.
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
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.
More Soup Recipes You’ll Love:
- Beef Stew – with tender morsels of beef
- Pasta e Fagioli – easy Olive Garden copycat recipe.
- Loaded Potato Soup – creamy and you’ll love the toppings
- Chicken Noodle Soup – a family favorite
- Cabbage Soup – a soup to warm your soul in winter
- Minestrone Soup – a hearty, tomato-based soup that never gets old.
Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.
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 Fat
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.
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Very easy to make. I added a few more spices, but my husband likes it spicy. Served with sour cream. Will make again.
I’m so glad it was enjoyed!
Website bogus, won’t let you print the recipe with out ads coving content.
Hi Nonya! Are you clicking on the “print” button from the recipe card?
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.
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!
That’s wonderful! I’m glad it’s been a hit.
I see that is makes 6 servings, what is the serving size? 6oz or 8oz?
Hi Kara. I’m sorry, i don’t have the exact measurement. It serves 6 bowls, so the serving size is 1.
My kids LOVE this recipe. They ask for it all the time, even in the summer when it’s more than 100 degrees.
That’s great to hear. So glad they love it.
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.
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.
Delicious soup and filling!!
Easy to make 🥣, really big hit in my house. So nice for a healthy, quick dinner meal!
Hi Shirleen, thank you for your good comments and feedback. We’re glad you liked it!
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.
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!
I made it tonight, and it was a hit like all your recipies. Thanks again Natasha!
That’s wonderful, Kevin! Thanks for sharing!
Does the calorie count include the tortilla strips, avocado, limes wedges and cilantro?
Hi Celine, yes, all of those ingredients were included in the recipe calculation.
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.
Glad you like our recipe, Codie. Thank you for sharing that with us!
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.
Sounds wonderful, Emmy! Thank you for letting up know.
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.
Hi Dennis! Thank you for sharing. I’m so glad you loved the recipe.
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.
That’s wonderful! So glad you loved the recipe. Thank you for sharing your experience.
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 😊
So glad to hear that, Cheryl! Thank you for sharing.
Love this recipe! As a variation, I’m tempted to add 1/2 cup of rice. Have you tried that?
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.
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!!
Hi Lori! Thank you so much for sharing that. I’m so glad you are enjoying these recipes!
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?
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.
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.
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!
Sounds lovely! Glad htat you ejoyed the results, thanks a lot for this good feedback.
Omg I made this tortilla soup for my mom and I and it was fantastic. Would recommend to anyone. Good for large gathering.
Thanks so much for your recommendation and review, Ramona. Appreciate it!
I made this yesterday and my family loved it! Thanks for sharing a great recipe!
That’s wonderful, Donna! So glad it was a hit with the family!
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!
Thank you for sharing that with us, Amanda! So glad you loved the recipe.
I add hominy, oregano and paprika. I leave out the jalapeño and substitute a small can of hatch green Chiles.
Thank you so much for sharing that with me.
I also added smoked paprika and oregano. A little thyme and a pinch or two chipotle powder. And a can of rotel
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.
Good idea and I’m glad that worked out well too!
Fire-grilled my veggies for this and it turned out so good. Also added a red bell pepper and an extra jalapeno!
That sounds amazing, Ed! Thank you for sharing.
So easy and quick, but it tastes like it took all day to make. I’m keeping this recipe! Well done!!
I’m so glad you enjoyed it, Elizabeth!
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!
Thank you for sharing, Liz! I’m glad you loved the recipe.
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.
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?
Natalya & Natasha, What an amazing recipe! This is such a great chicken tortilla soup.
Hi James! So glad you love it, thank you! 🙂
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!
So glad to hear that, Christina. Thanks for sharing.
Way too much tomatoes 😫. I’ve had to increase the chicken broth to even out the flavor
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?
Where do you find a 20 oz can of tomatoes? They only come in 14.5 or 28 where I live.
Hi Mamie, we purchase it at our local grocery store.
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.
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!
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.
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.
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!
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.
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!
That’s great, Pam! Thank you for sharing.
This recipe was fantastic. Love following you and your recipes and also love your charisma in your videos. Keep it up!
We appreciate your good comments and feedback. Thank you!
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!
Hi Sylvia! Yes, see my notes above under “storing leftover soup” for instructions.
Congratulations! 🙂
Hi Natasha, would it be okay to use chicken tenderloins for the soup? Just ran out of chicken breasts but have tenderloins on hand
Hi Ana, I think that should be fine. I hope you’ll love it!
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!
Hi Elizabeth! That’s great to hear. I’m glad you love this recipe, thank you for sharing. 🙂
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!
I’m glad too that you chose our recipe to try! Thanks a lot for this review, Matt.
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?
Hi Corinne! You can but you’ll have to experiment with it and seasoning/salt to taste since it will be missing some flavor.
I made this. 😋
Added a little smoked paprika and it was amazing!!!
Sounds delicious! So glad you loved it.
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.
This soups is easy, fast and delicious! I used rotisserie chicken yum!
I’m glad you enjoyed the recipe, Taryn. Thank you for sharing.
So easy and good! I used leftover shredded chicken from soft tacos and added 2T masa to the veggies before adding liquids.
That’s just awesome! Thank you for sharing your wonderful review, Katie!
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
Hi Kiannie! Yes, this can be done because we cook the soup long enough to fully cook the chicken.
Quick, easy and flavorful. Awesome after a day cross country skiing
Yes, that sounds perfect! Glad you enjoy it.
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!
You are so welcome, Trish! I;m glad that you love this recipe and that you enjoyed making it!
This was so simple to make and so very tasty! My husband loved it ❤️
So glad to hear that! Thank you for sharing.
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.
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.
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
I made a half batch and it was a lot but the soup was really good…will definitely be making again!
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!
Can you use chicken thighs? Would that change the simmer time?
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.
Recipe says 6 servings but what is a serving size? Saw 1 cup somewhere and 2 cups somewhere else.
Hi Liz, this recipe makes 6 servings at about 1 – 1.5 cups per serving.
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.
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.
I don’t have corn tortillas. Can you make the strips with flour tortillas?
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!
My husband won’t eat beans but he will eat refried beans in recipes. Could I substitute that?
Hi Cindy! I think that would change the texture of the soup, but if you experiment, let us know how it turns out.
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!
Thank you so much for sharing that with me, Anna! I’m happy you enjoyed it!
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!!!
Hi Elly! That’s amazing! I’m so glad to hear that. Thank you for the wonderful feedback.
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!
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!
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.
That’s wonderful, Ed! I’m so glad it was a hit with the family.
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.
Hi Marilyn! That’s wonderful. I’m glad you were still able to complete the recipe. 🙂
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😁
We’re glad that you like it!
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.
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!
I did something similar too. Used half the crushed tomatoes, added a can of rotel, and about a cup of salsa
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?
Hi Kathy! Yes, you can thin it out if you prefer.
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!
Hi Nikki! That’s great. I’m glad you loved it.
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.
Hi Julie! Thank you for sharing your experience. I’m glad you loved the recipe.
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?
Hi Kari! She is a friend and also a food blogger. On occasion we have a guest recipe shared on our blog.
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!!!
That’s great, Izzy! So glad you loved the recipe.
Absolutely delicious and easy to make. Thanks. It’s a keeper!
So glad to hear that, Merle!
Easy! -especially with pre-cooked shredded chicken! Thanks so much!
Great to know that you loved our recipe, Holly!
Delicious soup! My family loved it and I will definitely be making it again!! Thanks for the amazing recipe!
I’m so glad it was a hit, Debra! Thank you for sharing.
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.
Hi Patty! Thank you. I’m so glad you love this. I appreciate the review.
Terrific soup that’s incredibly easy to make! Definitely recommend trying it!
Thanks for your recommendation, Angie. We appreciate it!
Can this be made with canned diced tomatoes instead? It’s what I have on hand.
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.
What is the serving size? It says the calories are 540 but what is the actual serving size for 540 calories?
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).
Absolutely the best and so easy! I used rotisserie chicken and all the garnish. Can I give it a “6”?!
Glad you enjoyed it!
Made this tortilla soup last night and it was amazing!! Will be giving this recipe to friends and family.
Hi Pam! I’m so glad you loved it! Thank you for the comment!
This has been my go-to soup for a while now. The family loves it. I just made it tonight substituting leftover, cooked turkey for the chicken. It was delicious. I always put out sour cream, shredded cheese, and diced avocado as add-ons.
Great to hear that this is your go-to recipe! Thanks a lot for the good feedback.
Do I use bone broth? Recipe itself just says chicken broth…
Hi Rebecca! Both would be ok to use. Bone broth is more concentrated and so it can give a richer flavor, but either one would work.
Delicious!!! Made it today. Only change was I added a little bit of taco seasoning. 🙂 Mom and husband loved it!!
I’m so glad it was a hit, Charlene! That’s so great!
Really great recipe. I had some chicken already baked and was looking for a good recipe to use it. Huge hit. Thanks!
You’re welcome and glad you like this soup!
hi and thank you I was wondering if you can use rotisserie chicken already prepared👍
Hi Pam, I bet that could work here! Here’s what one of my readers wrote: “We’ve made this with leftover rotisserie chicken, which works great. You can thaw it and add it towards the end of the cooking process.” I hope this helps!
5 stars. I love chicken tortilla soup and this recepie was easy to follow. The dish came out amazing. Very flavorful, my taste buds exploded.
Yay, love it! Thank you for the perfect rating, Todd.
This is a great recipe. We are vegetarians in our household so we subbed chicken stock for veggie stock and used a plant based chicken substitute. It turned out great!!
Thank you so much for sharing that with me, Andrea! I’m so glad you enjoyed it!
Great Recipe!! This came together so easy. Great for a weeknight dinner. I used some leftover rotisserie chicken and it worked great. Definitely going to make this one again.
I’m so glad you loved it! Thank you for the review.
Great recipe! I believe I made it pretty much as directed…. May have added some extra spices as I went a long. I also took the shortcut of using tortillas chips instead of making my own strips. It worked like a charm. Thank you for this belly warming meal! Bonus points for being one pot!
You’re welcome, Devon! Thank you for the feedback.
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.
Wow, love it! Thanks for sharing that awesome feedback with us, Lanie.
This was very good! I omitted the cilantro (tastes funny to me)but otherwise made per recipe. We loved it! Thanks!
Forgot to leave the five stars. Resubmitted
Thank you, Anita for the perfect comment!
This was very good! I omitted the cilantro (tastes funny to me)but otherwise made per recipe. We loved it! Thanks!
That’s alright, glad you love this!
No flavor, I guess if you were making for kids. I tripled the spices and still was very bland.
Simplicity is what makes this recipe so attractive. Once you taste it though, you’ll see that this is an amazing soup. Thank you.
P.S. Love your fish taco recipe too! Keep it coming.
Thank you, Missy! I’m so glad you enjoy this recipe.
And the fish tacos are so good! A family favorite.
I was looking for a new weeknight meal and this did not disappoint. It was delicious! I ended up adding some hot sauce for an added kick. It was a hit and I would make it again! Thank you!
So glad you loved it, Allie! Thank you.
Need to state the serving size in Cups etc Your nutritional information means absolutely nothing without it makes me look for another recipe instead JMO a lot of people do this and I Think it’s an important part of a recipe … The measurement of the serving
Hi Natasha,
I used your recipe as inspiration for my soup. I had made some pulled pork using chilis in adobo and had maybe got a little carried away with them. It was too spicy for my family so I used it instead of chicken! The soup toned it down to just the right amount of heat. I also did not have corn tortillas so cut up flour ones, added some olive oil and salt and baked until crisp.
Hi Pegi! That sounds great. 🙂
So easy and SOOO good!! Definitely do the tortilla strips. So yummy! Also topped with cilantro, shredded cheddar and sour cream. Very tasty and satisfying!
Thank you, Kathy! I’m happy you loved it.
I used leftover baked chicken and followed the recipe. Served with a hot pico for those who wanted more heat and with grated fresco cheese plus avocado and cilantro. It was delicious!
Glad you loved this recipe, Peggy!
I made this tonight for my spouse and mother in law. It was made 100% to recipe in my Le Creuset dutch oven.
We all loved this so much! Dynamic layers of flavor and so versatile.
Happy to hear that!
This has now become a regular recipe for our family. It’s fantastic!
Nice to know that, Danielle! Thank you for your good comments and feedback.
Why are calories so high?
Does it in lude toetilla strips and avocado? Is it a cup for one serving.
Otherwise, It is a very tasty and easy soup!
Hi Margie, I’m glad you liked this soup. This recipe makes 6 servings. I do not have the exact measurement for each serving. The nutrition facts include avocado, oil, and tortillas.
I made this in a crockpot with a few tweaks it came out awesome.
That’s wonderful, Kandi! Thank you for sharing.
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.
Yum! Great to know that you enjoyed this soup!
My husband is asking me to make this soup again, just 2 days after I made the first batch…with a request, can you make like double batch? I think that speaks for it all! Thank you
That’s awesome! So glad he loved it.
First time making chicken tortilla soup. So easy and so delicious! Thank you!!
I’m so glad you gave it a try, D! Thank you for your great review!
Can this be made in the crock pot? I usually don’t have a lot of free time in the evenings and it would be great to be able to set it and forget it!
Hi Kevin, I haven’t tested that but I think it could work with a few adjustments. If you experiment, let me know how you liked the recipe.
My daughter, who isn’t the biggest soup fan, insists that this is how I must make Chicken enchilada soup going forward. Excellent recipe!
Yay, what a great feedback! Thanks a lot for sharing that with us, Jenn.
I was so nervous making this that I didn’t tell my family what I was making for dinner because I figured they would dissuade me. I was in for a huge surprise!! Everyone loved it and agreed this should go into our menu rotation. I used the bone broth and followed the recipe except I used half of the jalapeño pepper. Thank you for this amazing recipe ❤️
Thank you for the wonderful feedback, Leah! I’m so glad it was a hit.
I am going to make this soup in a couple of days and plan on using some cooked and shredded chicken I have in the freezer. Can you please give me some insight on using this? Should I thaw the chicken? When would I put this in the soup as I don’t want to really cook it any more. Thank you.
Hi Debbie! We’ve made this with leftover rotisserie chicken, which works great. You can thaw it and add it towards the end of the cooking process.
Rookie question… do you cover it while it simmers? Thanks!
Hi Summer! You could leave the lid off while it simmers.
Like everyone here has already mentioned, this soup is amazing! I had to bring an entrée to a group function with around 20 people. I love that you include the ability to change the number of servings and it adjusts the amounts accordingly. I pretty much stuck with what you had but cooked it in the Instant Pot. It was such a big hit! Adults and kids alike loved it!
That’s great to hear, Melissa! So glad it was loved. Thank you for the review.
Anyone use parsley instead of cilantro? I have people here that can’t stand the taste of cilantro.
Hi Zuzka! Parsley would be a great alternative.
Absolutely delicious and incredibly easy to make! I used rotisserie chicken in lieu of raw chicken. Delicious. Can’t wait to make again!
Hi Chelsea! I’m so glad you loved this recipe. Thank you for the review.
I don’t usually rate recipes but this one was so good and spot on. The only thing I swapped was 2 cans of Rotel for the tomatoes. Everyone in my family loved it!
I’m so glad you enjoyed it!
I made this today. It was a hit. So delicious. I did change jalapeño to diced green chiles. I can’t eat them. Definitely making this again.
Hi Andrea! I’m so glad you loved it. Thanks for sharing.
SO GOOD!! I made this for the first time a couple weeks ago and now making it again. One of my favorites now!
Yay, that’s awesome! Thanks for sharing that with us, Anna.
made this chicken tortillia soup today. outstanding. another fantastic recipe by Natasha.
Thank you, Jim! 🙂
Natasha, this chicken tortilla soup is so simple to make and delicious, too. My aunt, whom I credit as the family chef, liked it so much that she asked for the recipe! The only substitution I make is using 20 oz. of diced tomatoes in green chilies vs. 20 oz. crushed tomatoes. It is September and the leaves are changing in Alaska, so I’m thrilled to have this guest-worthy soup back on the menu!
That’s wonderful! Thank you for the review, I’m so glad you love this recipe. It’s perfect for fall!
We just made this with a rotisserie chicken and it is delicious! Thank you for sharing the recipe
That’s wonderful, Shawnie! So glad you enjoyed this recipe.
Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.
This tip from the recipe is spot on. My soup was very bland and I didn’t catch it until serving. Taste as you go!
OMG!!!!!!
This is absolutely awesome!!
So simple, yet so full of flavor!
Thank you so much for this recipe!
I also added some chorizo and that just added to the flavor!
I absolutely love your recipes!!
Please don’t stop posting them!!!
So glad you enjoyed this recipe, Jerry! Thank you for sharing.
This was just perfect! I was looking for a simple, uncomplicated chicken tortilla soup to bring to my daughter and family after they had a baby yesterday and this fit the bill! I used all unsalted ingredients and let the spices do the salting. I’ve already shared the recipe with a bunch of friends. It’s a keeper. PS we skipped the tortilla chips – used bagged chips and made corn muffins.
That’s so great! It sounds like you have a new favorite, Fla! Thank you so much for sharing that with me.
I made this 3 times in the last few weeks, it’s just SO delicious. However, I did substitute Cannellini beans b/c I abhor black beans. I also added ground coriander. Thank you Natasha for a fool proof soup😋
Thank you for the feedback! I’m so glad you enjoy this soup. 🙂
Super easy and super delish. Had to improvise and use chilli flakes (and cilantro paste) but it still turned out great. It’s now simmering on the stovetop but can’t wait until we have it with our barbacoa burritos for dinner. 🥰
I hope you love it! 🙂
This was delicious! I normally make soups without a recipe. I decided to follow this recipe nearly 100%. When I go rogue I end up with good results overall but end up with way to much soup. Easy to make . I had all the ingredients including homemade bone broth. I LEFT IT OUT ALL NIGHT! The worst. A rookie mistake but I’m 65 and always set timer to remind me to put in fridge after cooling. I had no ice for an ice bath. Had to toss. Sad .
So now I have leftover pork loin roast.
Question is do you think I could make a new batch with the pork? Its tender. Thank you
Hi Sandi! So glad you loved this recipe. I think pork would go well with the soup.
I followed this form & OMG! it was the best soup I have made. My boyfriend loved it.
So glad to hear it was enjoyed, Erica! Thank you for sharing that with us.
This was the 1st time I made chicken tortilla soup and I found this recipe super easy and the soul turned out absolutely delicious, my husband said it was better than any restaurant soup he ever had. Thank you
That’s just awesome! Thank you for sharing your wonderful review, Cheryl!
Hi Natasha!
Love your blog! Love your recipes!
I substituted the crushed tomatoes in your Chicken Tortilla Soup with a jar of chunky salsa & it bumped up the flavor so much! Plus I have pepper jack cheese as a topper! Just wanted to let you know!
Sounds great, I’m glad you enjoyed it!
This was my first attempt at making Tortilla soup. I chose this recipe based on the reviews I was not disappointed with it- it turned out great 👍🏼 I will continue to use this recipe 👍🏼
That’s just awesome! Thank you for sharing your wonderful review, S!
hi natasha ….. i made this few months ago. wow, delicious . and i will made this tomorrow. thank natasha . still my favorite chef.
That’s wonderful, Sandra! So glad you enjoyed this recipe. 🙂
Best Chicken Tortilla Soup I’ve ever had! I’ve already shared it with friends. It’s going in my permanent file! Easy and amazing!
That’s just awesome! Thank you for sharing your wonderful review, Trisha!
Cosco stopped selling my favorite Chicken Tortilla soup. Pannera’s is infinitely inferior and I found myself missing an essential taste from my life until tonight. This recipe is excellent. Thank you, Natasha
You’re very welcome, Dorothy! So glad you enjoy it! 🙂
I’ve tried many chicken tortilla soup recipes, most more complicated than this, but this one beats them all hands down! It is simple and delicious and everyone loved it 😍
Love it, thank you for sharing that with us, Denise!
Cooking with Natasha,
Greetings from Springfield Illinois the home of Abraham Lincoln.
I retired a few weeks ago and have been bored until one day I was looking for a recipe and discovered Natasha’s Kitchen. The last few weeks I have been doing a new recipe from your site every night. Tonight Chicken Tortilla soup tomorrow Classic beef Stew. Every one at my local store now ask me every day what Natasha and I am cooking. Thanks from bringing me from boredom to discovering the world of garlic.
Sincerely,
Gregg Donalson
Hi Gregg, great to hear that you’re been enjoying my recipes and have been loving them! I hope you will love all the recipes that you will try.
Made this for dinner tonight and it was delicious! I added some dehydrated bell peppers and green onion. My husband and 2 young boys approved.
That’s great! So glad it was enjoyed.
Ok—I may have missed it. When you add the chicken is it suppose to already be cooked (like using a rotisserie chicken) or raw and the boiling will cook it?
Hi Charity, we used raw chicken in Step two. In step three we take it out and shred it. I hope that helps!
So glad you asked! I was specifically looking for this answer in all of the comments. Can’t wait to try this soup tonight!
Is there a way to do this without tomatoes? Or could I possibly purée them. I love the flavor but don’t like the texture.
Hi Amanda, one of our readers shared this comment “Love it. I just substitute the 20 oz crushed tomatoes for Old El Paso medium Restaurant style salsa. Much better not so thick. Tastes amazing!” I hope that helps.
I forgot to add stars to my review, but this absolutely deserves 5 stars! Yum.
Thank you so much!
This soup is phenomenal! I was out of cumin so I used a cumin-heavy taco seasoning, and omitted jalapenos for my son’s sake. It turned out amazing, and I’ll be making this again for sure.
Thanks for the great feedback, Taylor! So glad you enjoyed the recipe.
Love it. I just substitute the 20 oz crushed tomatoes for Old El Paso medium Restaurant style salsa. Much better not so thick. Tastes amazing!
Sounds good and great to hear that the result was a success!
Hi there,
What size Staub did you cook this full recipe in? It looks like mine is the same as yours from the photo, but hard to say. I am worried mine might be too small.
Thank you!
Julia
Hi Julia, this works with the 5 1/2 quart which is what I used.
Excellent and delicious recipe. Often double the corn and black beans, mmm!
Yum! So glad you enjoy this recipe, Miriam.
Hello! How many cups of broth? I don’t see it listed in the ingredients, but it says to add broth in the directions. Thanks!
Hi Eve, we have it listed right under the crushed tomatoes on the ingredients list: “32 oz chicken broth” I hope that helps!
Made this for the first time tonight. Absolutely delicious, and so easy to make.
I’m so glad you enjoyed it, Caroline!
We have has this twice, so yummy! Are the 540 kcals per serving or the whole pot?
This recipe makes 6 servings, so that is the amount per serving.
This is the best Tortilla Soup recipe. It was easy and family loved it. I made them with chicken thighs instead of breasts and no cumin. Added sour cream and shredded cheddar cheese to the toppings. Have this page on my favorites. 🙂
That is great, Jennie! I’m so happy you enjoyed this recipe. Thank you for the excellent review!
This turned out amazing! I actually added some mushrooms to add a little more veggies and made some cornbread (which complimented it amazingly). Definitely will be making this again!!!
I bet this was so good with mushrooms! Thank you so much for sharing that with me, Alexa!
By far, the best chicken tortilla soup I’ve had. My family LOVED it! And so easy to make. The crispy tortilla strips are must. Thanks for another great recipe!
You’re welcome, Liz! Happy to know that you loved this soup!
Hi! If I were to add rotisserie chicken instead of raw chicken…how would I go about adding it to the mix, since it’s already cooked?
Hi Alexia, you can add it at the end and keep everything else the same.
This soup is soooo delicious! My mom and I absolutely loved it, all of the flavors melded together so well, it was impossible to have just one bowl! Will definitely be making this again, and next time I think I’ll double the recipe. Thank you for sharing this, it is now one of our favorite soups!
I’m so happy you enjoyed that. Thank you for sharing that with us, Rachel!
Feeling so sad about what’s going on in the Ukraine.I was there in the 80s such a beautiful place. My thoughts and prayers are with you and the Ukrainian people. Love this recipe thanks and keep the faith sister
Thank you so much for your kind comment and prayers, Julie! ❤️
I am looking forward to making this recipe this weekend but I’m not understanding how a serving could equal 540 calories. That seems high for the ingredients.
Hi Rachel, that includes toppings. 1 avocado is about 322 calories.
Question…how many CUPS of minced onion is a medium onion???
Hi Ilene, I haven’t measured it that way – I hope the ingredients photo was a good reference point. A google search might be helpful here.
One question about the tortilla soup: what is the serving size, 6 oz?
Hi Sherrie! This recipe makes 6 servings at about 1 – 1.5 cups per serving.
Awesome recipe! I upped the spicy stuff for my spicy loving family, but other than that it’s perfect! Very tasty!!
Thank you for the review! Happy to hear it was enjoyed.