Easy 30-Minute Homemade Chicken Tortilla 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!!

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!!

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 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.

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!!

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.

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

  1. Made the soup back in January on a cold night and I had been craving chicken tortilla soup! It was so good! Added sour cream and cheese on top was great! I froze the rest—how do you suggest to best thaw? I didn’t see that listed anywhere? Put in the fridge, put in pot straight from freezer or let it come to room temp on the counter? Thank you!!

    Rating: 5
    • Thanks for the 5 star review and glad you were able to freeze some for later!

      I just thaw on the counter at room temp. Maybe some food scientists would disagree but I find trying to thaw something in the fridge that’s frozen solid like soup takes forever (12+ hours!) so the countertop is my method but do as you’re comfortable with.

  2. First time I made it (last night) it came out amazingly well! I’m now bookmarking this recipe and planning to make it for my sister when she comes down in a couple weeks. I used vegetable bouillon instead of chicken broth (it’s what I had on hand) and used a whole jalapeno (de-seeded) like the recipe says. We couldn’t get enough! Great recipe.

    Rating: 5
  3. I sent this recipe to my husband tonight. He grudgingly made it instead of his standard chicken soup. It was delicious! We made the tortilla crisps and warmed flour tortillas on the side. Thanks!

    Rating: 5
  4. WOW 🤩!!! Thanks so much for sharing. Tortilla Soup is one of my favorite foods. I never thought I’d be able to make it; but, you made it so simple and tastes just like my favorite restaurant! I’m love, love, loving this recipe! I can’t wait to make it for my mom and dad. I used my own chicken broth which I flavored while the chicken cooked on the first night. The next night, I came home and made your recipe. Absolutely delicious. Would like to see more veggie recipes.

    Rating: 5
  5. This is the best tortillas soup I have ever had!

    Rating: 5
    • Thanks for the 5 star review and glad it’s the best chicken tortilla soup you’ve ever had!

    • Hey Averie,

      If I wanted to use chicken breasts instead of rotisserie chicken, could I put them in the soup raw and boil it? Or would you cook them separately then add them in?

      Thanks!
      Gabby

      • You could do it either way. If you cook them with the soup, you may need extra broth since they will absorb some. The overall broth will have more flavor doing it this way that if you boil them separately and then discard that water.

  6. My family loved it! Recipe doesn’t say how many servings.

  7. I have been craving an authentic tex mex chicken tortilla soup. I made this tonite. It was not only flavorful, it was exceptional. My daughter is a gourmet cook and has seconds! I had to substitute oven toasted tortilla chips for the corn tortillas because I did not realize I was out of them. It worked well. Their crispiness was the perfect texture to add to the soup. I had avocado, sour cream, grated mexican cheese mix, cilantro and lime to garnish. This was a wonderful and easy soup to fix. I’ll definitely add it to my regular meal rotation. SO GOOD!!!! Thank you.

    Rating: 5
  8. OMG!!! Had been craving this soup ever since I had a cup (then a bowl) from Red Robin, yes, it’s that good!! Anyway after scouring the internet I came across this recipe and am I glad I did!!!I pretty much stuck to the recipe making mostly season adjustments for my taste. I did make 2 minor changes though. 1) I thought I had chili powder. Well I didn’t and was not going back to the store so I used what I had, which was taco seasoning. PERFECT!!! 2) I still couldn’t get the taste quite to my liking so I added some Knorr chicken bouillon. I used the broth from the soup to dissolve it first and that was the missing ingredient. (I had previously added water so next time I’ll know to add chicken bouillon to the water first.)Otherwise this is a fantastic recipe!! Thank you for sharing…I think I’ll go get a bowl now!!

    Rating: 5
  9. So so good!! One of our new favorites.

    Rating: 5
  10. Absolutely delicious as is! I only add the whole chicken.

    Rating: 5
  11. Super yummy! Hubby said it’s the best he’s ever had and he orders it at restaurants all the time. This was my first attempt at ever making it so I was worried it wouldn’t turn out but it was very quick and easy! Definitely adding to our list of favs, thanks! :)

    Rating: 5
  12. Absolutely delicious. I added 2 can of hominy (rinsed) and a chopped up roasted red pepper.Thanks for a great recipe.

    Rating: 5
  13. One of the best soups I’ve ever made/tasted! I left out the cilantro and thought it was a tinge salty, even tho I used low-sodium tomatoes and chicken broth, so you might leave the added salt out until it’s done. I HIGHLY recommend this recipe.

    Rating: 5
    • Thanks for the five star review and I’m glad it turned out really well! Yes salt is such a personal thing that if someone is in doubt, wait til the end.

      I also find that cilantro for whatever reason does Cut the pendency of the saltiness of salt. I don’t know why but I have found this in my own cooking experiments. Like if I over salt salsa, by adding cilantro it marries things together and mellows the salt. Maybe because you left the cilantro out it was a little salty tasting.

  14. This was Just fantastic. I have already shared it with 3 family members and is going into regular rotation. I didn’t change a thing and was happy I had all the ingredients. Thanks so much. You made me look good.

    Rating: 5
  15. This soup recipe made it to my top 3 soups of all time list! Wonderfully complex and chock full of fabulous flavors! I’ve made it with and without the chicken broth (both are delicious), I added a lot more corn and I used a truffle salt to season the corn tortilla chips and that added an even deeper level of complexity. This recipe is such a gift; thank you for sharing it!

    Rating: 5
  16. Wow, absolutely bursting with flavor yet simple to make!! My family loved it – it will be on the table at our house regularly from now on. I used plain Greek yogurt instead of sour cream, and it was still fantastic:)

    Rating: 5
  17. Oh My Goodness! This soup is beyond Delicious! I used canned fire roasted diced tomatoes and Monterey Jack for the cheese. Followed the recipe as it is written and can’t say enough about how delicious this soup is, my family gobbled it up! Definitely making this soup again and adding to my favourite soup pins!

    Rating: 5
  18. Perfect soup for a cold night. It was easy to make and delicious! Thank you for sharing the recipe.

    Rating: 5
  19. Super easy and yummy!

    Rating: 5
  20. This was amazing, easy and affordable and to be able to freeze leftovers is a huge bonus! My husbands exact words were “this is one of the best meals you’ve ever made”. We’ve been together for almost 12 years!

    Rating: 5
    • Oh wow, what high praise! I love hearing comments like this, and I bet you loved hearing it even more :) Glad it was one of the best meals you’ve ever made in 12 years for him! And as you said, easy, affordable, with freeze-able leftovers!

  21. I made the Chicken Tortilla soup tonight for dinner and it was soooo good! I didn’t have any cilantro but that didn’t change the deliciousness.

    Rating: 5
  22. Delicious. So many flavors for such a simple recipe. I cooked my own chicken that was marinated in a citrus marinade, and added a dollop of Daisy at the end. Will definitely be making this again.

    Rating: 5
  23. DELICIOUS!!!! Easy to make also.

    Rating: 5
  24. Was looking for something easy to make for dinner and because is cold at night. This is very easy to make! Was very tasteful! All ingredients were exactly was is needed. Thank you very much for this easy and delicious recipe!

    Rating: 5
  25. Yummy for my tummy! Excellent recipe that bursts with flavor. Just what I was looking for.

    Rating: 5

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