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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Easy Chicken Tortilla Soup:

Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.

You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

Easy chicken tortilla soup in pot garnished with tortilla strips, jalapeños and cilantro

Tips For Tortilla Soup:

  • Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge? What about some leftover chicken breasts you don’t know what to do with? You can always use leftover chicken to make a fresh batch of Chicken Tortilla Soup.
  • Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken broth.
  • Adjust The Spice. Do you like it spicy? Add some extra jalapeños into the mix.
  • Save Time With Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.
  • Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup
  • Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.
Ingredients for the chicken tortilla soup

To Make Crispy Tortilla Strips:

  • Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 (6″) corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.
  • To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.
Tortilla chips in the making

How To Make Chicken Tortilla Soup:

  1. Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
  2. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
  3. Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.
  4. Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.
Step by step of making chicken tortilla soup

Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.

Serving Chicken Tortilla Soup:

The only thing that makes Chicken Tortilla Soup taste even better are the toppings. These are our favorites:

  • Sour cream
  • Homemade tortilla strips
  • Shredded cheddar cheese
  • Cilantro
  • Avocado
  • Lime wedges
  • Jalapeno, sliced or diced
A bowl of tortilla soup with chicken

Storing Leftover Soup:

  • Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.
  • Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.
Tortilla soup in pot ready to store in the fridge or freezer

More Soup Recipes You’ll Love:

Chicken Tortilla Soup Recipe

4.99 from 1816 votes
chicken Tortilla Soup garnished with avocado, cilantro and lime
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6 servings

Chicken Tortilla Soup

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper , seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 lb chicken breasts, (2 medium)
  • 20 oz can crushed tomatoes
  • 32 oz chicken broth 
  • 14 oz can black beans, drained and rinsed
  • 14 oz can corn, drained and rinsed
  • 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
  • 1 lime, juiced
  • 1 tsp salt, or to taste

Homemade Tortilla Strips

  • 1/4 cup olive oil
  • 8 corn tortillas , (6" tortillas)

Toppings

  • 1 large avocado, diced
  • 1 lime, cut into wedges, to serve

Instructions

Tortilla Strips:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Per Serving

540kcal Calories62g Carbs32g Protein22g Fat3g Saturated Fat48mg Cholesterol673mg Sodium1368mg Potassium15g Fiber9g Sugar663IU Vitamin A28mg Vitamin C111mg Calcium5mg Iron
Nutrition Facts
Chicken Tortilla Soup Recipe
Amount per Serving
Calories
540
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
48
mg
16
%
Sodium
 
673
mg
29
%
Potassium
 
1368
mg
39
%
Carbohydrates
 
62
g
21
%
Fiber
 
15
g
63
%
Sugar
 
9
g
10
%
Protein
 
32
g
64
%
Vitamin A
 
663
IU
13
%
Vitamin C
 
28
mg
34
%
Calcium
 
111
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Mexican
Keyword: Chicken Tortilla Soup, tortilla soup
Skill Level: Easy
Cost to Make: $
Calories: 540
Natasha's Kitchen Cookbook
4.99 from 1816 votes (1,487 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Lauren
    January 17, 2025

    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?

    Reply

    • NatashasKitchen.com
      January 17, 2025

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

      Reply

  • Carmen
    January 16, 2025

    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!!

    Reply

  • Donna
    January 16, 2025

    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!

    Reply

    • Natashas Kitchen
      January 16, 2025

      Thank you so much for sharing that with me.

      Reply

  • Laura
    January 15, 2025

    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.

    Reply

    • Natasha's Kitchen
      January 16, 2025

      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.

      Reply

  • Susa
    January 15, 2025

    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!

    Reply

  • Shirley
    January 15, 2025

    Natalya, Outstanding recipe, I would not change anything, and I will be adding this to my recipe box of favorites.

    Reply

  • diana hubbardreplyuk
    January 14, 2025

    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.

    Reply

    • NatashasKitchen.com
      January 14, 2025

      I’m happy you loved this recipe, Diana!

      Reply

  • Geet
    January 13, 2025

    Highly recommend! Added some paprika too.

    Reply

  • Sol
    January 13, 2025

    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.

    Reply

    • NatashasKitchen.com
      January 13, 2025

      Hi Sol! You’re very welcome. I’m so glad you enjoyed it!

      Reply

  • Brian O
    January 12, 2025

    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!!

    Reply

  • kevin m ramsey
    January 11, 2025

    Best tortilla soup I’ve ever eaten. We’ll definitely make it again.

    Reply

  • Heather
    January 10, 2025

    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.

    Reply

  • Erica P
    January 7, 2025

    Absolutely delicious! Will be making this recipe again and again.

    Reply

  • Gigi
    January 6, 2025

    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!

    Reply

    • NatashasKitchen.com
      January 6, 2025

      That’s so great to hear, Gigi! Thank you for the compliment.

      Reply

  • MrsIndy
    January 6, 2025

    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.

    Reply

  • Erica P
    January 6, 2025

    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!

    Reply

    • NatashasKitchen.com
      January 6, 2025

      Hi Erica! If you’re using precooked chicken, just add it in towards the end.

      Reply

  • Rene P
    January 5, 2025

    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.

    Reply

  • Chris Sanchez
    January 5, 2025

    Can you please clarify the crushed tomatoes? Recipe says a 20oz can. Can’t find a 20oz can anywhere.

    Reply

    • Natashas Kitchen
      January 6, 2025

      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.

      Reply

  • India J
    January 5, 2025

    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!

    Reply

    • NatashasKitchen.com
      January 5, 2025

      That’s great to hear, India! Thank you for the review.

      Reply

  • Corky
    January 4, 2025

    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.

    Reply

    • NatashasKitchen.com
      January 5, 2025

      That’s so great to hear. Thank you for your feedback.

      Reply

    • Brandie
      January 11, 2025

      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!

      Reply

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