This chicken tortilla soup recipe simmers in one pot and is on the table in under 30 minutes for a delicious weeknight meal. Filled with chicken, vegetables, and beans, this is a dish the whole family will love.
One-pot meal: Simmer chicken breasts in broth for an easy and flavorful soup. Skill Level: This beginner-friendly soup will save you time and effort on weeknights. Budget Tip: To expand the recipe further, add 1-2 cups of rice. Serving suggestions: Chicken Tortilla Soup is best served with a topping bar.
chicken tortilla soup ingredients
Chicken: There is no need to pre-cook the chicken. Add raw. If using leftover rotisserie or grilled chicken, you can add it during the last 5 minutes to heat it up. Vegetables: Canned tomatoes with chili (Rotel) add extra flavor to this recipe. You can choose mild or spicy. Corn can be canned, fresh, or frozen. Black Beans: Canned black beans are a quick way to make this recipe. Replace them with white beans, pinto beans, or kidney beans. Tortilla Strips: Homemade tortilla strips are easy to make, but you can also use them for crunch like Fritos or tortilla chips.
tortilla soup toppings
Mix in a little sour cream, guacamole, or salsa for an easy flavorful upgrade. Top with shredded cheese, black olives, green onions, lime, or cilantro.
How to make chicken tortilla soup
This soup can be made in one pot and in just 3 steps!
Cook the vegetables:
Heat the oil in a large pot and sauté the chopped onion, garlic, and jalapeno until softened. Add chicken broth, diced tomatoes, black beans, corn, lime juice, cilantro, cumin, and chili powder. Add chicken;
Place the chicken breasts in a pot and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove the chicken, cut into strips, and add back to the soup. Serve and enjoy:
Place the soup in a bowl and add the avocado, extra cilantro, and a squeeze of lime.
A comforting soup with more flavor
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chicken tortilla soup
This Chicken Tortilla Soup is hearty and comforting with the perfect spicy kick.
for tortilla strips
Cut tortillas into 1/4-inch strips. Heat 1/4 cup vegetable oil in a small saucepan over medium-high heat.
Add the tortillas to the oil, a little at a time, and fry until crispy, about 1 minute on each side. Remove from oil and drain on paper towels. Sprinkle salt to taste while still warm.
for soup
Heat the olive oil in a large pot over medium heat. Add onions, garlic, and jalapeños to the pot and cook until onions are soft, about 3 to 4 minutes.
Add chicken broth, black beans, crushed tomatoes, diced tomatoes with juice, corn, lime juice, cilantro, cumin, and chili powder. Stir to combine.
Add the chicken breasts and bring the soup to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes or until chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and simmer for another 3 minutes. Taste and season with salt and pepper.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Cooked chicken: To replace chicken breast with rotisserie chicken or cooked chicken, simmer the soup for a total of 25 minutes and add 3 cups of shredded chicken during the last 5 minutes of cooking.
Tortilla strips: Tortilla strips can be replaced with tortilla chips or cooked in the air fryer or oven. Add 1 1/2 tablespoons oil and salt to the strips. Cook in the air fryer at 350°F for 2 to 4 minutes or until crispy, or bake at 350°F for 11 to 14 minutes. Check early to ensure the strips are not burnt.
Spices: Reduce the spices by replacing the jalapenos with green chiles.
Plating suggestions: Make your meal fun by adding different toppings.
Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Leftovers and Freezing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, let cool completely and then transfer to a freezer-safe container or resealable plastic bag for up to 4 months.
Provided by: 1.25cup | calorie: 278 | carbohydrates: 27g | protein: 18g | fat: 11g | Saturated fat: 1g | cholesterol: 36mg | sodium: 671mg | potassium: 714mg | fiber: 6g | sugar: 4g | Vitamin A: 290IU | Vitamin C: 19.9mg | calcium: 69mg | iron: 2.7mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course chicken, main, soup
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First published: January 2019
Updated and republished: October 2025
(Tag translation) Black beans
