Easy 30-Minute Homemade Chicken Tortilla Soup

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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!!

A bowl of homemade chicken tortilla soup, with a spoon resting on the lip.

Easy Chicken Tortilla Soup Recipe

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.

Rather than making a trip out for it, you can make Mexican tortilla soup with chicken 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! 

My family loved this easy tortilla soup and I love that it’s ready so quickly and with very minimal effort. 

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.

Overhead view of a Dutch oven full of chicken tortilla soup.

Chicken Tortilla Soup Ingredients 

To make this easy tortilla soup recipe, you’ll need: 

  • Corn tortillas
  • Olive oil
  • Kosher salt and pepper
  • Yellow onion
  • Jalapeño pepper
  • Garlic
  • Chicken broth
  • Diced tomatoes
  • Black beans
  • Cooked shredded chicken
  • Corn
  • Lime juice
  • Spices
  • Fresh cilantro

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

A white bowl of quick chicken tortilla soup.

How to Make Chicken Tortilla Soup

This really is such an EASY recipe for chicken tortilla soup! Here’s a look at how it’s made: 

  1. Sauté the onion and jalapeño in an oiled Dutch oven, then add the diced garlic and continue cooking until fragrant.
  2. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, spices and bring to a boil.
  3. Let the mixture boil for 5 minutes, then stir in fresh cilantro and boil another minute. 
  4. Ladle the homemade chicken tortilla soup into bowls and top with homemade crispy tortilla strips (I’ve given the recipe in the recipe card below), cubed avocado, shredded cheese, and/or sour cream. 
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!!

Tips for the Best Chicken Tortilla Soup

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

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.

Recipe FAQs

Can I Make This Recipe in the Crockpot? 

I’m sure you could, but when a recipe is as quick and easy as this one I’d rather use the stove to avoid dirtying extra dishes. 

Can the soup be made with rotisserie chicken?

Absolutely! Buy pre-shredded rotisserie chicken at your local grocery store to save yourself some prep work and reduce the cook time.

What toppings go on chicken tortilla soup?

We love garnishing out individual bowls of soup with fresh cilantro, cubed avocado, a little shredded cheese (like cheddar or a Mexican cheese blend), and / or sour cream. And tortilla strips, of course! But use any toppings that sound good to you!

Is chicken tortilla soup spicy?

As written, this homemade recipe has a nice kick to it without being burn-your-tongue-off spicy. You can easily reduce the amount of spice by removing the seeds from the jalapeño pepper or using half of the jalapeño instead of the whole thing. For more spice, keep the seeds in the jalapeño or add another jalapeño to the pot of soup.

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!!

Storage Instructions

This easy tortilla 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.

Can the Soup Be Frozen?

Yes! You can freeze the soup (without the tortilla strips on top) for up to 6 months. 

What to Serve with Chicken Tortilla Soup

This simple tortilla soup pairs well with crusty bread or a green side salad. Here are a few side dishes to serve with chicken tortilla soup: 

Pair your bowl of soup with a homemade margarita or refreshing glass of horchata to wash it all down! 

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4.55 from 1366 votes

Easy 30-Minute Homemade Chicken Tortilla Soup

By Averie Sunshine
Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
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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 ½ 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
  • ¼ teaspoon cayenne pepper, optional and to taste
  • â…“ cup fresh cilantro leaves, finely minced
  • diced avocado for serving, optional for serving
  • shredded cheese, optional for serving
  • sour cream, optional for serving

Instructions 

Make the Tortilla Strips:

  • Preheat oven to 375F and 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.

Make the Soup:

  • To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
  • Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  • 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.
  • Add the cilantro and boil 1 minute.
  • 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.).
  • Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Notes

  • 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.

Nutrition

Serving: 1, Calories: 737kcal, Carbohydrates: 79g, Protein: 39g, Fat: 33g, Saturated Fat: 6g, Polyunsaturated Fat: 21g, Cholesterol: 90mg, Sodium: 7755mg, Fiber: 18g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Chicken Soup Recipes:

ALL OF MY SOUP RECIPES! 

Easy Chicken Stew – You don’t need to wait all day for this one-pot comfort food chicken stew recipe that’s ready in 45 minutes! It’s chock full of juicy chicken, buttery potatoes, tender carrots, celery, green beans, and seasoned to perfection with a variety of herbs and spices!

Chicken Poblano Soup — All the familiar flavors of chicken tortilla soup but with the addition of roasted poblanos and tomatillos to give extra heartiness and depth of flavor!

Chicken Poblano Tortilla Soup - All the familiar flavors of chicken tortilla soup but with the addition of roasted poblanos and tomatillos to give extra heartiness and depth of flavor! An EASY soup, ready in 30 minutes, and a guaranteed family favorite to put on rotation especially for busy weeknights! 

Easy 30-Minute Chicken Enchilada Soup — Don’t have all day for chili to simmer? No problem! This EASY, hearty, healthier chili full of Mexican-inspired flavors is ready in 30 minutes! Perfect for busy weeknights!!

Easy 30-Minute Homemade White Chicken Chili — Hearty, healthy, loaded with tender chicken, and packed with bold flavor!! Fast and easy comfort food that everyone loves!! It’ll be on rotation all winter!!

Easy 30-Minute Homemade Chicken Noodle Soup — Classic, comforting, and tastes just like grandma made but way easier and faster! This soup is amazing and it’ll be your new favorite recipe!

Easy 30-Minute Homemade Chicken Noodle Soup - Classic, comforting, and tastes just like grandma made but way easier and faster!! This soup is AMAZING and it'll be your new favorite recipe!!

Chicken Tortellini Soup — This chicken tortellini soup has all the comforting qualities you want in classic chicken noodle soup but with the unexpected twist of cheesy tortellini.

Chicken Pot Pie Soup — All the comfort food feels of pot pie, but in soup form! Rich, hearty, creamy and ready in just 30 minutes!

Creamy Chicken Noodle Soup — Why have regular chicken noodle soup when you can have CREAMY instead? Pure comfort food at its finest! Ready in 30 minutes, an instant family favorite, and PERFECT for chilly weather!!

Originally posted September 15, 2015 and reposted September 4, 2020 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 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.

  2. 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!

  3. 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. 

  4. 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!

  5. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you with the spice modifications and corn you used!

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

  7. 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!

  8. 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!

    1. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s going into rotation!

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

    1. Thank you So much.. I made it last night.. and it was a HIT… From teenagers to Aunts, Uncles, grandparents and neighbors. All loved it.. There was enough for one more bowl. My daughter and I played rock, paper, scissors to see you got to take it for left overs today.. I won and im eating it right now for lunch!

      1. So glad it was a hit with everyone! Lucky you that you got the leftovers for lunch!

  10. 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).

    1. 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…

  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.

    1. 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.

  12. 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 :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a keeper!