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.

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.

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

  1. I plan on trying this recipe tonight and looking forward to it. What is the actual serving size? I know it says it yields 10 but how many cups is serving size? Thank you in advance.

  2. HOLY COW ! So amazing. Thank you.

  3. What is the sodium level on your soups?

    • I use low sodium products where ever possible and recommend doing the same. Cook your own chicken if you’re concerned because rotisserie chickens tend to be pretty salty. Depending on the products you use will cause the sodium levels to vary widely.

  4. Made this recipe twice in two weeks, will definitely make it again. Love it, so hearty and filling.

  5. I always crave tortilla soup from our favorite Mexican restaurant. Never again! This soup was so much better in so many ways. And that broth….. AMAZING!!
    Thank you for sharing!

  6. This is so delicious. I added a small can of diced green chilis. My family loved it.

  7. Oh My God! The Homemade Chicken Tortilla Soup was phenomenal! Phenomenal I tell ya!!!!!! I got full and wanted to keep going just for the taste. It was the first time having it. I told my wife anytime the temperature is below 80 at night, it’s a good time to have Chicken Tortilla Soup. Whoooooo hooooo, it was awesome! I want more…. I’m full and I want more! I’ll be back…..

  8. Thank you for this recipe! Your instructions were very clear, and I was happy that the ingredients were almost all on-hand in my house. There are only a handful of recipes that my whole family loves, and this apparently made the list. My two-year old said something to the effect of “I love this soup.” I omitted the jalapeño and cayenne and added a splash of broth to the kids’ bowls to tone down the spiciness.

  9. I used petite unsalted tomatoes like it calls for and I found the tomato flavoring to be overwhelming. Overall it’s a good, easy recipe if you’re in a pinch. If I make it again I’ll just lessen the amount of tomatoes. Thanks!

    • Traditional tortilla soup is pretty strongly tomato-based, even more so in Mexico than my recipe, but if you find it to be too overpowering for your taste, feel free to reduce as necessary.

  10. Delicious soup, great for cold weather. I used an immersion blender before adding chicken and corn and left out the black beans because I didn’t have any. Topped with shredded cheddar. Yum!

  11. I Make this soup all the time and recommend it to everyone! So good!!

  12. Can this soup be made in an instant pot?

    • Perhaps but I don’t see the point. It’s ready in 30 mins on the stovetop. In an Instant Pot, maybe it’s ready in 20 mins? but since I haven’t developed the recipe I can’t give specifics.

  13. Love the recipe for Tortilla soup. My husband is from Texas and we live in South Carolina. He begs me to make Mexican dishes. He said this was the best recipe yet. I loved that it was tasty quick and easy. Thank you and we will be making it again. Do you have any other Mexican recipes you care to share?

  14. I have made this recipe multiple times with very much success. It always turns out fantastic and it is my go-to chicken tortilla soup recipe.
    Thanks for this recipe!

  15. Made this exactly as printed and me and my husband loved it!!!! Will make it again. Used only one teaspoon of salt and didn’t have to add any more.

  16. I made this tonight and it was perfection ! My fiancé doesn’t like tomatoes or onions but it smelled so good he ate it anyways. I put a little less than one can and of tomatoes and opted for 3 cups of chicken broth and one of water. My fiancé is getting seconds so it’s safe to say he loved it.

  17. I tried this recipe tonight, adding only about 3/4 teaspoon salt (not the full 2 teaspoons) and I also added 3 carrots, thinly sliced on a diagonal, with the onion and jalapeno pepper. The mixture of spices was perfect. …Delicious! I will make this again. Thank you!

  18. Amazing, delicious, easy, love it!

    Rating: 5
  19. Delicious! Make this all the time. It is super easy, delicious, and a GREAT way to use up leftover chicken. Thanks so much for this fantastic recipe ♥

    Rating: 5
  20. Amazing and super easy to make. I added baby carrots and more garlic. Also 2 cans of the chicken broth and crushed tomatoes.My husband says it is the best he has ever had. This is about the 4th time I have made this tortilla soup! Thank you this is my go to recipe for a hearty soup.

    Rating: 4
  21. Absolutely delicious. I love finding recipes I can make quickly and it is so nice to pick up a rotisserie chicken and be half way done with my meal prep. This is by far the best chicken tortilla soup I have ever had. Very spicy and enjoyable. This is going on my favorites list so I can make often.

    Rating: 5
  22. Awesome soup. Thanks

    Rating: 5
  23. Very tasty soup, but did make a few changes. Used Tabasco instead of jalapeños, and added some tomato sauce for a thicker consistency. Used store bought tortilla strips and a dollop of sour cream for the topping. Will definitely make again

    Rating: 4
  24. I just made this soup and it’s AMAZING! I doubled the broth and the seasonings and added tumeric for the health benefits and you don’t even know it’s there! Thank you for an awesome, quick recipe.

    Rating: 5
  25. I tried this recipe last night and just have to say, it was better than any restaurant tortilla soup I have ever eaten. I didn’t use the jalapeño bc my stomach is sensitive to hot foods but I did use a few red pepper flakes. I was trying to use pantry items I had.. The other change I made was I used the new Bush’s black bean Fiesta ones. Great addition. I used one can petite diced tomatoes and 1 can of Muir Glen organic crushed tomatoes, plus 1 small can of mild green chilis. It was a perfect balance of flavors and we are eating leftovers tonight!!

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