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Chicken Tortilla Soup

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Chicken tortilla soup is a cozy & filling soup recipe full of shredded chicken, corn, beans and other delicious ingredients that are simmered in a tomato base. Top the soup generously with homemade tortilla chips, cilantro, avocado, lime and a dollop of sour cream and you got yourself a perfect Mexican-inspired soup which is the perfect easy weeknight dinner.

Bowl of chunky chicken tortilla soup topped with tortilla strips, jalapenos, avocado, a lime wedge and cilantro.

Mix a warm rich broth with just a bit of spice with loads of texture from chicken, corn and beans. Then top that with all of your favorite toppings and you have a restaurant worthy chicken tortilla soup that you can easily make at home.

A pot of flavorful soup is perfect for so many occasions. After all a good bowl of soup is fabulous for lunch, great as a starter or have two bowls and make a whole dinner of it!

Bowls of ingredients to be made into chicken tortilla soup.

Of course it is fabulous as an accompaniment to a quesadilla or taco as well. The possibilities are nearly endless.

How to store leftover soup?

Soup stores well, so it is a wonderful option for meal prepping. Make a big batch on the weekend and enjoy the leftovers throughout the week as an easy lunch.

Or make a double batch now and freeze extra portions for quick and easy meals later. You can have a tasty meal with no effort whenever you would like.

Leftover soup can be stored in an airtight container for up to a week. Or freeze the leftovers for up to six months.

Extra tortilla strips can be stored in an airtight container at room temperature for up to a week. Though tortilla strips are best made fresh, so ideally just make what you need.

Tips and substitutions

If you are in a hurry, you can use leftover chicken breasts or a rotisserie chicken instead of raw chicken. Smoked or grilled chicken could add an extra smoky layer of flavor to the soup.

If using precooked chicken just bring the rest of the ingredients to a boil, then drop to a simmer. Add the chopped chicken to the simmering broth to heat through then enjoy when you are ready.

Close bowl of chicken tortilla soup topped with avocado, cilantro and lime.

If you can’t find fresh jalapeno, you can use pickled jalapeno.

If you like it spicy add more chilli powder or some extra jalapenos. If you don’t want it spicy, skip the jalapenos and chilli powder.

You can cook your own beans and corn but you save so much time by using canned beans and corn. Simply drain and rinse before adding to the soup. Frozen corn is another great option.

Cut your avocado right before serving to prevent browning.

More great soup recipes

Yummy taco soup is loaded with flavor and pasta! It’s made quick and easy in the instant pot.

Chili mac soup has the perfect combination of pasta, beef, tomatoes and chili beans for a hearty meal. It has beef and beans and plenty of macaroni noodles too! 

Big bowl filled with tomato based chicken tortilla soup with corn, black beans and more.

Apple ale pumpkin chili is loaded with fall flavors. It is perfect for game day or for warming you when it’s chilly outside.

Or check out all of these other great soup recipes!

Yield: 6 Servings

Chicken Tortilla Soup

Bowl of chicken tortilla soup ready to eat.

Chicken Tortilla Soup is a cozy & filling soup recipe full of shredded chicken, corn, beans and other delicious ingredients that are simmered in a tomato base. Top the soup generously with homemade tortilla chips, cilantro, avocado, lime and a dollop of sour cream and you got yourself a perfect Mexican-inspired soup which is the perfect easy weeknight dinner.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 lb chicken breast (about 2 medium size chicken breasts)
  • 20 oz canned crushed tomatoes
  • 4 cups chicken broth
  • 1 ½ cups black beans, drained and rinsed
  • 1 cup corn, drained and rinsed
  • ½ cup cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Tortilla Strips

  • 6 corn tortillas (or any tortilla)
  • Olive oil
  • Salt

Instructions

  1. Cut your tortillas into thin strips and add them onto a baking sheet lined with parchment paper. Drizzle with olive oil and a pinch of salt. Mix well. Bake at 350ºF for 5-7 minutes until nice and crispy. Set aside.
  2. Meanwhile, preheat a large pot with the olive oil over medium heat. Add the chopped onion, garlic and jalapeno and saute until vegetables soften.
  3. Add the whole chicken breasts, beans, corn, ground cumin, chilli powder, crushed tomatoes, cilantro and the chicken broth. Bring to a boil and let simmer for 30 minutes. 
  4. Remove the chicken from the pot and shred it using 2 forks. Add the shredded chicken back to the soup and simmer for another 5 minutes or so then add the lime juice and salt and pepper to taste.
  5. Serve the soup warm with the tortilla strips, pieces of avocado, fresh cilantro, lime wedges and a dollop of sour cream. Enjoy!

Notes

Great toppings ideas:

  • 1 avocado, diced
  • Lime wedges, to serve
  • Cilantro
  • Sour cream (optional)

Tips:

  1. If you can’t find fresh jalapeno, you can use pickled jalapeno.
  2. You can use leftover rotisserie chicken to make the soup. Just add the shredded chicken to the pot in step 4.
  3. If you like it spicy add more chili powder or some extra jalapenos. If you don’t want it spicy, skip the jalapenos and chili powder.
  4. You can cook your own beans and corn but you save so much time by using canned beans and corn. Simply drain and rinse before adding to the soup.
  5. Cut your avocado right before serving to prevent browning.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 371Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 1020mgCarbohydrates: 37gFiber: 8gSugar: 7gProtein: 33g

All nutritional information is estimated and will depend on the exact ingredients you use.

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Chicken Tortilla Soup is a cozy & filling soup recipe full of shredded chicken, corn, beans and other delicious ingredients that are simmered in a tomato base. Top the soup generously with homemade tortilla chips, cilantro, avocado, lime and a dollop of sour cream and you got yourself a perfect Mexican-inspired soup which is the perfect easy weeknight dinner.

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