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This chicken tortilla soup recipe simmers in one pot and is on the table in under 30 minutes for a delicious weeknight meal. Packed with chicken, veggies, and beans, it’s a meal the whole family will love.

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Holly’s Recipe Highlights

  • About this soup: The chicken breasts simmer in the broth, making it both easy and flavorful.
  • Time-saving tip: Instead of frying your own tortilla strips, purchase strips or add tortilla chips or corn chips on top.
  • Skill Level: This beginner-friendly one-pot meal is a weeknight time and labor saver.
  • Budget Tip: Add a cup or two of cooked rice to stretch the recipe further. 
  • Serving Suggestions: Chicken tortilla soup is great served with a toppings bar.

Ingredient Tips for Chicken Tortilla Soup

  • Chicken: No need to pre-cook the chicken, add it raw. If you have leftover rotisserie chicken or grilled chicken, they can be added in the last 5 minutes to heat through.
  • Vegetables: Canned tomatoes with chiles (Rotel) add extra flavor to this recipe; choose mild or spicy. The corn can be canned, fresh, or frozen.
  • Black Beans: Canned black beans keep this recipe quick. Replace them with navy beans, pinto beans, or kidney beans.
  • Tortilla Strips: Homemade tortilla strips are easy to make! Any crunchies like Fritos or tortilla chips will also work.

Toppings for Tortilla Soup

  • Mix in dollops of sour cream, guacamole, or salsa for quick, flavorful upgrades.
  • Top with shredded cheese, black olives, green onions, lime wedges, or cilantro for extra taste.

Holly’s Pro Tips

  • Feel free to add zucchini or bell peppers for some hidden veggie power.
  • Store leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or on the stovetop.
  • Freeze soup in zippered bags for up to 4 months. Thaw soup in the refrigerator overnight before reheating.
chicken tortilla soup in a green serving dish

More Tex-Mex Inspired Soups

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Chicken Tortilla Soup

This chicken tortilla is hearty and comforting with the perfect spicy kick.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
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Ingredients  

  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced
  • 3 cups chicken broth
  • 14.5 ounces crushed tomatoes
  • 15 ounces canned black beans 1 can, drained and rinsed
  • 10 ounces canned diced tomatoes with chilies with juices, such as Rotel, 1 can
  • 2 boneless skinless chicken breasts about 6 ounces each
  • 1 cup corn kernels drained if canned
  • 1 lime juiced
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 avocado sliced, for garnish

For the Tortilla Strips

  • 6 small corn tortillas cut into ¼-inch strips
  • ¼ cup vegetable oil
  • salt

Instructions 

For the Tortilla Strips

  • Cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
  • Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.

For the Soup

  • In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
  • Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, 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 the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
  • Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.

Video

Notes

Chicken: This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed. The chicken is added to the soup raw and simmers in the soup.
Cooked chicken: To replace the chicken breasts with rotisserie chicken or cooked chicken, simmer the soup for a total of 25 minutes, adding 3 cups of shredded chicken during the last 5 minutes of cooking. 
Tortilla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn.
Spice: Reduce the spice by replacing jalapeno with green chiles.
Serving suggestion: Create a fun meal by serving it with a variety of toppings.
Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.
 
4.99 from 785 votes

Nutrition Information

Serving: 1.25cup | Calories: 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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course, Soup
Cuisine American, Mexican
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chicken tortilla soup in a serving bowl with toppings and writing
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chicken tortilla soup in a serving bowl and two white bowls and writing

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Holly…..I love this recipe. My whole clan eats every drop. I stir in 3 to 4 ounces of cream cheese just before serving…..Girl….NEXT LEVEL5 stars

  2. Easy, quick, and just delicious. I didn’t change a thing; It made the perfect lunch! Thanks for sharing such a great recipe.5 stars

  3. I absolutely love this recipe. So much flavor. But this time I don’t have a lime. Can lemon juice be substituted for the lime juice ??

  4. Made according to recipe, with the addition of one bell pepper and 1 1/2 medium zucchini. I did not have a fresh jalapeño, but used half of a 4 oz can of diced jalapeños. Topped with the fried tortillas, avocado and shredded pepper jack cheese. Absolutely amazing! This is now my favorite soup! So flavorful and spice level is perfect!5 stars