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 1698 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

Leave a Comment

Recipe Rating




Comments

  • Donald Rogers
    March 28, 2024

    I add squash and zucchin. Lots of cummin too. And I like to use chicken thighs.

    Reply

  • Beisy
    March 25, 2024

    I’ve made this recipe for 120 people at my church. Made it three times now, and they’ve loved it every single time. Thank you so much for sharing! GRACIAS!!

    Reply

    • NatashasKitchen.com
      March 25, 2024

      That’s wonderful! I’m so glad it’s being enjoyed.

      Reply

  • Diana
    March 20, 2024

    Best recipe I’ve ever found on the internet. Absolutely delicious every single time. I daydream about this soup!

    Reply

    • Natashas Kitchen
      March 20, 2024

      That’s so great! It sounds like you have a new favorite, Diana!

      Reply

  • Lena Castronova
    March 19, 2024

    I was blown away at how delicious this recipe was. I made it for my mother in law who just lost her husband and she’s an only child as is her husband so there is no one left. I prepared the soup at her house so she would feel less lonely and my husband joined us when it was ready. We live around the corner. She loved it so much she finished the entire bowl. It was her first solid food in 2 months since his death. This is the meal that started her road to recovery in terms of the grieving and the sadness. I wanted to thank you for sharing your perfect chicken tortilla soup. I followed the directions and I was so proud of the dinner. It’s my new meal added into the weekly rotation. Yummy!

    Reply

    • Natasha's Kitchen
      March 20, 2024

      Thank you so much for sharing that with us. It’s so heart warming, I appreciate it!

      Reply

  • S
    March 14, 2024

    This recipe needs zero modifications, and is so easy to make. It is so delicious that we all keep going back for more, even after being full! Everyone got a half a lime and a handful of cilantro and some good chips. Dang it is good! Thank you! Susan

    Reply

  • Kellyh1974
    March 11, 2024

    Made this tonight and it was amazing. My son, who does not like soup at all, loved it and asked that I make it again. Thanks for the recipe. Will definitely be one that I will make again and again.

    Reply

    • Natasha's Kitchen
      March 12, 2024

      You’re welcome and grat to hear that your son loved this too!

      Reply

  • Sherry
    March 11, 2024

    OMGGGGGG SOOOOO GOOOOD!!!! I Followed this recipe using fresh corn instead of canned. I also included 1 breast & 2 thighs.
    I WILL BE MAKING THIS AGAIN!!!! THANK YOU!.

    Reply

  • Matt
    March 10, 2024

    Wait, question: is it foods are to put the raw chicken in with the veggies? Shouldn’t you cook the chicken separately first?

    Reply

    • Natashas Kitchen
      March 11, 2024

      Hi Matt, it is okay to cook them together, simply ensure the chicken reached a safe internal temperature of 165.

      Reply

  • Michelle Skill
    March 8, 2024

    So delicious! Very easy weeknight meal. I loved the addition of the lime. It adds such a bright freshness to the soup.

    Reply

    • Natasha's Kitchen
      March 8, 2024

      So glad you loved it!

      Reply

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