Easy 30-Minute Homemade Chicken Tortilla Soup

When I see chicken tortilla soup on a restaurant menu, I get excited.

There’s something about the slightly spicy broth with tender chicken, the corn and black beans, juicy tomatoes, creamy avocado, and those addictively good tortilla strips on top that I can’t resist.

Easy 30-Minute Homemade Chicken Tortilla Soup - Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Rather than making a trip out for it, you can make it at home in 30 minutes and it’s easy. So many ingredients get tossed into the pot all at once and before you know it this hearty, comforting soup is ready. And it tastes better than my favorite restaurant version.

To save time, use storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.

MY OTHER RECIPES

Easy 30-Minute Homemade Chicken Tortilla Soup - Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Make sure to salt your soup to taste. I use low-sodium chicken broth and no-salt-added tomatoes and add a bit of salt to my soup so I can control the overall salt level.

The saltiness of low-sodium broth, rotisserie chickens, canned tomatoes, black beans, and personal preferences for salt all vary so salt to taste.

Easy 30-Minute Homemade Chicken Tortilla Soup - Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

My family loved the soup and I love that it’s ready so quickly and with very minimal effort. And it’s better than from a restaurant.

It makes enough that I stashed half in the freezer for those nights when I just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect.

Easy 30-Minute Homemade Chicken Tortilla Soup - Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Easy 30-Minute Homemade Chicken Tortilla Soup

The soup has slightly spicy broth with tender chicken, corn, black beans, juicy tomatoes, creamy avocado, and addictively good tortilla strips. It’s ready in 30 minutes, easy, hearty, comforting, and better than restaurant versions. To save time, use storebought rotisserie chicken or leftover chicken that you have on hand. Make sure to salt your soup to taste. It makes enough to stash half in the freezer for those nights when you just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect.

Ingredients:

Tortilla Strips

  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, or to taste

Soup

  • 2 tablespoons olive oil
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
  • one 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • diced avocado for serving, optional for serving
  • shredded cheese, optional for serving
  • sour cream, optional for serving

Directions:

  1. Tortilla Strips – Preheat oven to 375F, line a baking sheet with a Silpat or foil to save cleanup time, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside. While strips bake, begin making the soup.
  2. Soup – To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
  3. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
  4. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  5. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
  6. Add the cilantro and boil 1 minute.
  7. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  8. Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.
Only Eats

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104 comments on “Easy 30-Minute Homemade Chicken Tortilla Soup”

  1. Thank you for sharing your recipe for homemade chicken tortilla soup. It’s the best we have ever had. We barely spoke through dinner because we were so busy enjoying the soup 😃💙

  2. Very good soup but I will make it with half the salt next time.   

    • Glad you liked it and yes, salt is one of those very personal preference type of things – and some brands are saltier than others, as is chicken broth, rotisserie chickens, etc. Just salt to taste.

  3. Thank you very much for this recipe! I made it for dinner last night and my family loved it. I enjoyed how filling and flavorful it turned out yet how quick and easy it was to make with inexpensive ingredients.  I’ll definitely check out more of your recipes. 

    • Thanks for trying the recipe and I’m glad it came out great for you! I try with my recipes to have them be quick, easy, and use everyday ingredients and glad it all worked out for you!

  4. This was a great recipe! I used a 28oz can of tomato sauce instead of the 2 cans of diced tomatoes, and it made the soup into a really nice, thick texture! I also omitted the black beans (I didn’s have any) and added 1 tsp. of coriander. 

    YUM!

  5. This was awesome!  Made it tonight for dinner.  Got thumbs up from my 26 year old son.  Added some red, yellow, and green bell peppers in the mix.   Added the spices and sautéed a minute before adding the liquids.  Used a rotisserie chicken which made it super easy and quick to throw together.  Added the cilantro to individual bowls when serving as I love the freshness it adds to a dish.   Baking the corn tortilla strips pulled it all together!  Thanks for a great soup recipe!  Looking forward to trying more of your recipes!

    • Thanks for trying the recipe and I’m glad it came out great for you! You sound like a great cook and can improvise and make things work out, and even get a thumbs up from your son :)

  6. Awesome soup!   I used corn tortillas to thicken my soup, it make it very hearty and it’s still gluten free!  Thanks for the tips for making it a quick meal! – Gluten Exodus

  7. I made this chicken tortilla soup today for lunch – it was simple, quick and delicious! Thanks for the recipe, I have already forwarded your link on to friends and will check out your other recipes :)

  8. I haven’t made soup in a while, and hubby said he was missing the tortilla soup we used to get in TX. So I hit up Pinterest, and came across your recipe. Although our favorite place in TX didn’t use black beans and corn, I kept them in to try it your way. After all, no 2 places make the same tortilla soup and every family has their own recipe for this same soup.

    I made a few slight changes, but nothing to affect the integrity of the original recipe – 1. doubled it right off the bat (we love tortilla soup, and I had a feeling about this recipe after reading it all the way through). 2. used a can of 28 ounce petite diced tomatoes instead of the 2 mentioned, since I had those in my pantry. 3. I doubled the recipe, so I left the seeds in 1 jalapeno and removed them from the other. 4. My husband is not a cilantro fan, but I am so our compromise is I add a little dried cilantro to the soup while it cooks, then a little fresh to mine when I dish it out. 5. I omitted the salt completely until it had all cooked together a bit to make sure it would be too salty.

    After I brought it to a boil, it cooked on a low simmer on the stove for about 30 minutes. I tasted the broth and tweaked the seasonings for our house – a few more shakes of cumin, chili powder, added salt to taste here (as I mentioned, I did not use the 2 tsp as called for – I would say I maybe used a tsp after it cooked together), and a little more fresh lime since my first lime wasn’t really juicy enough to make 1 Tbsp of juice. I let it simmer until we were ready to eat, so it maybe cooked on low for an hour max.

    I served it with store bought organic tortilla chips, diced avocado, and lime wedges (plus the little bit of fresh cilantro in mine). Just as I suspected, this is a great soup and we really loved it!!!! If I removed the corn and black beans, added diced celery and carrots to the onions while cooking, and added some cooked white rice to the soup, this would be DARN close to the one we got back in TX we loved so much!!! However, we both agreed we liked it this way.

    This is definitely a great find for a good healthy meal after work in a flash. I cook off chicken in my Crockpot, shred it up, and freeze it in 1 cup portions to have on hand for recipes like this, so I can put it together in no time. This is a KEEPER, and my husband has already requested the leftovers with a salad tonight for dinner. So glad I came across this recipe!!!! Thank you for sharing it :)

  9. Loved this soup! I prefer mine a little creamy so I added heavy cream but it was great!

  10. Do you think this soup can be done in a crockpot?

    • Possibly but it all comes together in 30 minutes or less and you’d have to cook the veggies first in a stockpot and then to transfer it all to a crockpot which seems like extra effort to me personally, but you could play around with it and see how it goes.

  11. I threw all the ingredients in my crock pot before class this morning and this will be our dinner tonight!! I’m so excited.

  12. Easy yes. But even more important, delicious. Spectacularly so. I followed the recipe to a tee, using yellow instead of vidalia onions, and leaving off the avocados (see the price of these in California this week? Ouch).

    • Thanks for trying the recipe and I’m glad it came out great for you! I live in San Diego and the past few weeks I’ve noticed teeny tiny avocados are $1.99 or $2.99 each unless you want to buy a bag of like 6 or 8…

  13. I’m making this today… But I need to make it for 15 people.. What ingredients should I double or increase?

  14. Just made this. So good!!!!! Will add to our regular rotation this winter.

  15. I made the soup last night and oh my gosh it was soooooo good!!!!! I added a cup and a half of water at the end and also let it simmer for an hour instead of 10 min because I wanted the onion and pepper to cook down a little more, but it was amazing. Great recipe!

    • Thanks for trying the recipe and I’m glad it came out great for you! You could also cook them down more in the beginning too. Caramelize them more in that stage and you won’t have to simmer as long at the end, but either way works!

  16. Thank you for this Chicken tortilla soup recipe. I was looking for a soup to make for a sick friend and decided to try this. I don’t like a lot of heat spices so I cut back on that. But I thought this soup was beautiful, had a wonderful aroma and could not have tasted more to our liking. This was the first time I tried the jalapeño pepper (without the seeds). Thank you for such a good recipe. You made me look good!

  17. This was fantastic and delicious!! thanks for the recipe…This will be my go to for chicken tortilla soup from now on.

  18. I’ve been wanting to make chicken tortilla soup for a while and stumbled across your recipe. Reading it through, I could tell it would be really tasty and quite spicy based on the quantity of the “hot spices” and jalapeno. I reduced the chile powder and cumin by half, and omitted the cayenne pepper and it still came out medium hot spicy – perfect for me and a little hot for my husband. It was so delicious and I especially enjoyed the home-baked tortilla strips. Adding the sour cream, avocado and cheese “cooled” the spiciness down just enough. Perfect soup to warm up on a cold day like today . Canned whole corn works well as that is all I had on hand. One 14-ounce can yields the correct quantity. I made my own chicken stock several days ago and used it in this soup. Thank you for sharing the recipe.

  19. I always double the recipe because the only thing better than tortilla soup Tuesday is leftover tortilla soup Wednesday. LOVE, LOVE, LOVE this recipe. I use a piece of green pepper instead of the jalapeño and I omit the cayenne because my kids don’t like spicy, but it’s still so flavourful!

  20. Been looking for a great tortilla soup recipe and yours sounded so good I tried it this evening and it was perfect!  Seasoning was spot on and tortilla chips were so easy to make and added that perfect texture. Thank you for sharing. 

  21. This sounds awesome. How do I send it to my email address?

  22. Very tasty!!! I’m a whimp about spicy things but this was just right. I didn’t have any cilantro but was still very good without!

  23. I usually don’t take the time to comment on recipes but with this one I just had to. I followed the recipe exactly using rotisserie chicken and added a cup of water. I also a finely chopped up potato and threw it in the pot. I can’t get over how delicious this soup was! Thank you so much for the recipe. I have printed it and plan on making it again very shortly.

  24. Made this delicious soup, but used some crumbs from the bottom of my fav tortilla chip bag (La Cocina de Josefina).
    And I used fresh Jalapeño from my pot garden but it was so mild. Nothing a dash or two of tabasco couldn’t fix though!
    Perfect for our sub-50’s temps in Fairbanks, Alaska, right now!

  25. Love this chicken tortilla soup ‘so good, thanks so much for the recipe, will definitely make it again :)

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