Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of tender shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.
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Easy Chicken Tortilla Soup Recipe
Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with nutritious veggies, shredded chicken, beans, and sweet corn. What’s even better? Just like our Taco Soup and Turkey Chili, this Chicken Tortilla Soup Recipe comes together in one pot on the stove.
You can sprinkle some homemade crispy tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.
Tips For the Best Tortilla Soup
- Use Leftover Chicken. I cook the chicken breasts right in the soup, but you can use a Roast Chicken, or leftover Baked Chicken Breasts to make a fresh batch of Chicken Tortilla Soup, just shred and add the cooked chicken in step 3.
- Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken stock.
- 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.
How 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:
- Sauté Vegetables – Place a soup pot or Dutch oven over medium-high heat. Add 1 Tbsp oil and saute 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.
Natasha’s 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.
Toppings for Chicken Tortilla Soup
The only thing that makes Chicken Tortilla Soup taste even better is 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.
- To Reheat: You can warm the soup up in a saucepan on the stove or microwave until heated through.
This homemade Chicken Tortilla Soup is so cozy, comforting, and hearty for the cooler Fall and Winter months, and you’ll love that leftovers taste even better as the flavors meld.
Chicken Tortilla Soup
Chicken Tortilla Soup with tender chicken and homemade crispy tortilla strips is the perfect, cold-weather weeknight dinner. What’s even better? It comes together in one pot.
Ingredients
Servings: 6 servings
Chicken Tortilla Soup
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeno peppers , seeded and diced
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 1 lb chicken breasts, (2 medium), or leftover rotisserie chicken*
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 1/2 tsp chilli powder
- 1 1/2 tsp ground cumin
- 1 tsp salt, or to taste
- 1/3 cup cilantro, chopped, plus more to garnish
- 1 1/2 Tbsp lime juice, from 1 lime, 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 or dutch oven with olive oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.
- Add chicken broth, crushed tomatoes, chicken breasts, corn, beans, chili powder, cumin, salt. Bring to a boil and let simmer for about 20 minutes or until chicken is just cooked through and easy to shred.
- Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes. Remove from heat and stir in cilantro and lime juice.
- Serve the soup garnished with some tortilla strips, diced avocado, fresh cilantro and lime wedges, or use your favorite toppings.
Notes
*If using leftover rotisserie chicken, shred the chicken and add it to the soup in step 3.
Nutrition Per Serving
539kcal Calories55g Carbs30g Protein24g Fat
Nutrition Facts
Chicken Tortilla Soup
Amount per Serving
Calories
539
% Daily Value*
Fat
24
g
37
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
48
mg
16
%
Sodium
1112
mg
48
%
Potassium
1406
mg
40
%
Carbohydrates
55
g
18
%
Fiber
13
g
54
%
Sugar
8
g
9
%
Protein
30
g
60
%
Vitamin A
604
IU
12
%
Vitamin C
30
mg
36
%
Calcium
133
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Filed Under
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- Zuppa Toscana
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
I’ve made this one time before and it came out delish! The hubs loved it too. Can this be cooked in a crock pot?
Hi Lauren! I have not tested it but one of my readers mentioned making this in the slow cooker with good results.
I’ve made this several times, always a hit! I added an extra jalapeño and a small can of hot green chilis for a little extra spice. Love this tortilla soup!!
Quick, easy and delicious! I read most of the reviews before hand. I didn’t really “change” the recipe, just used what I had on hand. Leftover chicken from an oven roaster & I used diced fire roasted tomatoes like another reviewer recommended (14.5 oz) and 1/2 cup crushed. Also added 4 oz of diced chiles and air fried the tortillas. It was soooo good! Love your recipies, made the shepherds pie the other day-phenomenal!
Thank you so much for sharing that with me.
Hi Natasha,
Can this recipe be canned to become shelf stable? I know fresh from the pot is amazing but thought I could can a few for emergencies.
I have not tried canning this yet to advise. You might need to do some adjustments to make sure it’s safe to be canned.
Thanks Natasha for the guidance on my first Mexican soup! Husband loved it! It’s in the rotation!
Also suggest tortilla strips tossed in cumin, salt and drizzle of oil and then ten minutes in air fryer!
Natalya, Outstanding recipe, I would not change anything, and I will be adding this to my recipe box of favorites.
Thank you, Natalya, for the wonderful, delicious soup recipe! I used frozen homemade chicken stock. After I finished, I tasted it, and it was so good. I know it will taste even better after sitting for a day and the flavors meld.
I’m happy you loved this recipe, Diana!
Highly recommend! Added some paprika too.
Hi, so tasty. I used some ground coriander and let the tomatoes cook after onions were done till water evapprated and it carmelized slightly. It gave the impression of fire roasted tomatoes.Thank you so much this was my first ever chicken tortilla soup.
Hi Sol! You’re very welcome. I’m so glad you enjoyed it!
Absolutely delicious! I added celery, carrots and chayote. Baked the thighs first with cumin, chili powder and smoked paprika. Lime juice and cilantro add a great flavour. Skipped the tortillas and avocados. Served it over steamed rice. Delicious soup!!
Best tortilla soup I’ve ever eaten. We’ll definitely make it again.
I had to make a double batch but tweaked the ingredients.. fire roasted tomatoes( which i had to pulse alittle in my blender), southwest corn, 1 can of black beans and 1 can of white hominy. Can’t wait to try this.. it’s smelling way to good. Thank you for the recipe.
Absolutely delicious! Will be making this recipe again and again.
Dear Natasha! Wow! This soup is excellent! I live in New Mexico. I have had Chicken Tortilla soup in restaurants, and homemade. This recipe is better! My husband loved it, too! Thanks very much!
That’s so great to hear, Gigi! Thank you for the compliment.
I have used this recipe so much. I Finally know it by heart. I have passed it on to my kids and is now a favorite for their children! It’s the recipe that keeps on giving!
I like this recipe, as opposed to enchilada sauce, and I’ve tried many! I use everything in this soup from our farm except the limes. I do add 1 bay leaf to a strainer to my soup. I always use tortillas that are leftover and in my freezer. Anytime I have extra or leftover tortillas, I cut them in strips, put them in a baggie with oil and shake. Then I put in a baggie with spices and toss, then air fry. Then freeze. I always have them on hand since we eat this soup, so much.
If using shredded rotisserie chicken instead of chicken breasts, how would you recommend modifying the steps? Thank you! Can’t wait to make this tonight!
Hi Erica! If you’re using precooked chicken, just add it in towards the end.
Absolutely delicious. I am a Cajun and put in a little more cumin and chili and jalapeño. My bride is a connoisseur of this soup and she loved it even with the extra spice. This is my first review so be proud of it girl.
Can you please clarify the crushed tomatoes? Recipe says a 20oz can. Can’t find a 20oz can anywhere.
Hi Chris, we used a 20 oz can crushed tomatoes that is sold at our local grocery store. You can buy whatever is availabe and reduce to 20 oz or add if they’re less.
I’ve been making this recipe for about three years and it’s a hit with the family and friends every time. I just made it again yesterday ahead of a cold front. My only tweak is I usually use my rotisserie chicken leftovers instead of breasts!
That’s great to hear, India! Thank you for the review.
I made this with a chicken I spatchcocked per your recipe. I made the soup using the bones of the chicken and everything else in your recipe. My goodness, this is the best soup I have ever made.
Thank Natasha.
That’s so great to hear. Thank you for your feedback.
Not to be a downer, but we were really excited about this and very disappointed. I did omit the jalapeño and cilantro. We added chopped mild green chilis. Mine turned out very tangy and flavorless. I think the crushed tomato’s were what I didn’t like. And maybe needed to add jalapeños after all. Not sure. My daughter and I are used to a more broth-like soup. This just didn’t do it for me. I was so bummed!