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!!
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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.
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.
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:
- Sauté the onion and jalapeño in an oiled Dutch oven, then add the diced garlic and continue cooking until fragrant.
- Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, spices and bring to a boil.
- Let the mixture boil for 5 minutes, then stir in fresh cilantro and boil another minute.
- 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.
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
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.
Absolutely! Buy pre-shredded rotisserie chicken at your local grocery store to save yourself some prep work and reduce the cook time.
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!
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.
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:
- Grilled Mexican Corn
- Homemade Tortilla Chips
- Salsa (Pineapple Chipotle Salsa or Restaurant-Style)
- Guacamole
- Grilled Corn and Avocado Salad
- Mexican Wedge Salad
Pair your bowl of soup with a homemade margarita or refreshing glass of horchata to wash it all down!
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Easy 30-Minute Homemade Chicken Tortilla Soup
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
- ⅓ 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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted September 15, 2015 and reposted September 4, 2020 with updated text.
This soup is the bomb. So good. Family loves it. Make it all the time. I do not use onion as I do not like onion. I also do not use the diced tomatoes but rather substitute tomato sauce. I used canned corn and it was fine. I use half low sodium/half regular chicken broth. Really excellent!
Thanks for the 5 star review and glad you make it all the time and your family loves it!
Excellent! I added oregano and sauted spices first. I also pulse the tortillas in food processor and add to soup to give broth more tortilla flavor, instead of adding on top. Skilled the corn too. Thanks for recipe!👍🏼
Glad it turned out excellent for you!
Wow….yet another delicious recipe. Full of flavor and the toppings just add that extra yumminess.
I’ve tried a few of your recipes and love them all, thank you.
Thanks for the 5 star review and glad you have been loving all my recipes! I appreciate hearing that!
Best tortilla soup recipe online !!!
Thanks for the five star review and glad that you think it’s the best tortilla soup recipe!
I made this the day before for an overnight sailing trip for a large group. We heated it up on the boat and had all the “add-ins”. Everybody loved it, they all had seconds. We’re heading out on another sailing trip and I was requested to make it again.
Thanks for the five star review and glad this is a hit for your sailing trips!
I’ve made Chicken Tortilla Soup too many times to count, because, well, it’s delicious, healthy and inexpensive. This is hands-down my favorite recipe so far! I can’t wait for leftovers again tonight.
Thanks for the five star review and I’m glad you’ve made this tons of times and that it’s your favorite!
I’ve made many delicious tortilla soup recipes but this one tops them all! My husband is begging me to save this one- he loves it so much! You will NOT be disappointed!:)
Thanks for the 5 star review and this tortilla soup tops the others and that your husband wants you to save this recipe!
Another great recipe! The smoked paprika & cayenne are must haves for this soup in my opinion. I had a small bowl in the freezer I heated up and ended up making another batch a few days later because I forgot how much I love this soup. So so good!! I always top it with a squeeze of lime, sour cream, avocado, & tortilla strips.
I am glad you loved it so much that you made another batch a few days later!
And I agree about the cayenne/smoked paprika being essential.
This is the best tortilla soup I’ve ever had in my entire life!!! I was so proud of it that I sent pics to my friends. It was super delicious.
I added more lime juice because it’s a personal preference with all the soups.
Wow, thank you for sharing this quick recipe. I’m very impressed.
Thanks for the five star review and I’m glad it’s the best tortilla soup you’ve ever had in your entire life! I love lots of lime juice too.
This was wonderful!
I cubed 2 chicken breasts and browned them with the onions, jalapeño, and garlic then added the chicken broth and boiled for about 20 minutes before resuming the recipe as directed
So tender, so delicious ! Thank you for the recipe I will be doing this again😋 and again.
Thanks for the five star review and I’m glad you will make this again and again!
Thank you so much. Family loved it from my two year old to my mother in law. On a mission for new recipes and this is my family’s favorite. A+!
Thanks for the five star review and I’m glad this is a big hit with all ages and members of your family!
I made this for my family last night, which includes 3 teenagers and my husband. Although they are not too down with soups, they loved this! I substituted store bought tortilla strips to save time. We’ll definitely be putting this into our regular meal rotation.
Thanks for the five star review and I’m glad that your family loved the soup and this will be in your regular meal rotation!
Love this recipe! Easy to make and delicious. I’ve made it about 3 or 4 times.
Thanks for the five star review and I’m glad you’ve made it a few times now.
Made this soup last night and it came out fantastic. I will be making this again.
Thanks for the five star review and I’m glad it came out fantastic and you’ll make it again!
This was my first time making a soup and it was simple for a new cook like myself and DELICIOUS! Will definitely make again!
Thanks for the 5 star review and I’m glad you will definitely make it again!
I have made this several times and love it so much!
Thanks for the 5 star review and I’m glad you love it so much!