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

  1. I made this tortilla soup last night. My husband and I ate the whole pot!!!! It was delicious.

    Rating: 5
  2. My wife had to work late and asked me to do something with the left over rotisserie chicken in the fridge. Made a quick trip to the market for some ingredients we didn’t have. I added celery, carrots & red bell pepper. About half an hour prep time. Came out great!

    Rating: 5
  3. Fantastic recipe! Doubled up on the tortilla strips. My whole family enjoyed it, even picky kiddos left their bowls empty!!

    Rating: 5
  4. We had a lot of left over fajita chicken meat and looked up a recipe for Tortilla Soup and came upon this one. Glad we did. It’s awesome and both of my daughters loved it. Don’t skip making the tortilla strips in the oven, it’s the best part!

    Rating: 5
  5. Averie, thank you for sharing this delicious soup recipe! I shared it with grilled cheese sandwiches for dinner with two of my Grandkids under the age of 10, and they BOTH loved it! And…yes, I even made the tortilla chips. They were so easy to make, and I felt quiet fancy garnishing the top with chips, sour cream, and cheese. One more soup receipe that feeds more than two people at a time. We love this. 🥰 Fighting Texas Aggie Class of 96

    Rating: 5
  6. I made this last night and my husband insists it is the best soup he’s ever had! I went light on the salt because we try to stick to a low sodium diet, but otherwise followed the recipe and it was outstanding. We think it was even better for lunch today, if that’s possible!!

    Rating: 5
  7. Easy, straight forward, full flavor deliciousness that make my husband nearly fall out of his chair. He was literally moaning in soup ecstasy, and even before that when he could smell the tortilla strips baking. Top notch stuff, thanks for the amazing recipe! Can’t wait to try more of your stuff!

    Rating: 5
  8. I love making soup. When I made this one, and later on a version of using my own recipe, my husband said it was the best soup I had ever made. The balance of spices are what make it excellent.

    Rating: 5
  9. Just wondering if you have the nutritional break down, serving size? If not I’ll try and figure it out. I’ve made this before and it’s so yum! It’s my go too tortilla soup recipe

    Rating: 5
  10. Good, but turned out tart (because of the tomatoes). If I do it again, I’d add a heaping tablespoon of sugar.

    • In many of my tomato-based soup recipes I do indicate to optionally add sugar at the end to taste, but in this one I don’t. No one has ever mentioned it being tart, but all tomatoes and tomato-based products vary. I’m glad it was good overall for you.

  11. I have made this soup multiple times and we absolutely love it! Have you ever tried making it in the crockpot? I am thinking of doing it for a get together on Halloween but wasn’t sure of the time… Thanks again for a great recipe

    Rating: 5
    • Thanks for the 5 star review and glad to hear you love it!

      For me, when something is less than 30 minutes, I would always opt for the stove rather than a CP. So you could always make on the stove and then transfer to a CP to keep warm. Or you could just make it in the CP. It would probably take a couple hours to heat through, depending on the intensity of your CP. Although the onion, jalapeno, and garlic will never get the same flavor in a CP as they would on the stove unless your CP can sear things. Some of the new ones can.

  12. This is officially my favorite Chicken Tortilla Soup recipe and all within 30 minutes! It is absolutely delicious. Thank you!

    Rating: 5
  13. The soup was delicious. I added chili style diced tomatoes and it added a kick to it. Yummy!!!

    Rating: 5
  14. What can I use in place of the tomatoes? I don’t really care for diced tomatoes

    • Well if you tend to like tortilla soup, then you probably like them in this fashion because all tortilla soup recipes will generally have them. There is no substitute here for tortilla soup if that’s what you want it to taste like.

  15. Nutrition Facts?

  16. Tried this recipe last night. Loved how cheap and quick it was to fix and the soup was amazingly delicious. My whole family loved it, even my picky eater ate 2 bowls. Will definitely make this again😊❤

    Rating: 5
  17. This chicken tortilla soup is amazing! Everyone raved about it! I’ll definitely be making this on a regular basis. I made it exactly as is except I used one can of regular and one can of fire roasted diced tomatoes and I added the cilantro in with the garlic to open up the flavor. I used better than bouillon base to make my broth, which is more flavorful, so I didn’t need as much salt. Thanks for this fantastic recipe!

    Rating: 5
  18. Very good. I usually use a recipe that calls for using green chili’s and enchilada sauce, I had neither. So used yours I will continue to use your and share it. I’ve already facebooked it and sent to my kids as an easy yummy, quick dinner. You did a good job.Thanks

    Rating: 5
  19. FANTASTIC AND EASY!!!

    Rating: 5
  20. This soup was delicious. It’s a keeper. I made this soup but without the tortillas and cilantro. I had roasted a whole organic chicken a couple of days ago and used the leftover chicken which was more than the recipe called for. In addition to the 3 cups of chicken broth I added the juices that remained after roasting the chicken. I left some of the jalapeño seeds, but not all, when I chopped the jalapeño and added it. It is delicious, great flavor and spices.

    Rating: 5
  21. The smoked paprika is a must and added a lot of flavor depth. Would definitely make again!

    Rating: 5
  22. The soup was great, we all loved it. I used leftover Turkey from Thanksgiving.

    Rating: 5
  23. I finally found a recipe for this soup and it was actually DELICIOUS. Thank you so much! I threw in a couple dashes of Cholula – just the right amount of spiciness!

    Rating: 5
  24. Outstanding ! So filling yet not heavy. My boyfriend delivers freight all day in chilly Buffalo NY and he will absolutely love coming home to a bowl of this! Or two! Yum. 5 huge stars! Will make again!

    Rating: 5

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