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
More Soup Recipes You’ll Love
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- Cabbage Soup
- Roasted Tomato Soup
- Hamburger Soup
- Easy Vegetable Soup
- 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. 
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. 🙂