Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 yellow onion (chopped); 3 cloves garlic (minced); 1 jalapeño (seeded and diced); 3 cups chicken broth; 1 (15 ounce) can canned black beans (drained and rinsed); 14.5 ounces crushed tomatoes; 1 (10 ounce) can canned diced tomatoes with chilies (with juices, such as Rotel); 1 cup corn kernels (drained if canned); 1 lime (juiced); ¼ cup chopped fresh cilantro; 1 teaspoon cumin; 1 teaspoon chili powder; 2 boneless skinless chicken breasts (about 6 ounces each); 1 avocado (sliced, for garnish); 6 small corn tortillas (cut into ¼-inch strips); ¼ cup vegetable oil; salt

Chicken Tortilla Soup

Holly’s Recipe Highlights: Chicken Tortilla Soup

Flavor: This soup is savory, smoky, and lightly spicy, with bright lime and cilantro balancing the rich tomato broth and tender chicken.

Why Make It: Simmering raw chicken breasts directly in the soup keeps prep simple with fewer dishes!

Serving Suggestion: Create a build-your-own topping bar and set out avocado, lime, cheese, sour cream, cilantro, fresh pico de gallo, and extra tortilla strips.

Total Time: 30 Mins Servings: 6 Cooking Method: Stovetop

Ingredient Notes

tortilla strips , oil , broth , diced tomatoes , garlic , jalapeno , onion , chili powder , lime , cumin , beans , chicken , crushed tomatoes , corn , cilantro , chicken with labels to make Chicken Tortilla Soup

Jalapeño: Remove the seeds to keep the heat mild, or swap in mild canned green chiles for an even gentler flavor.

Crushed Tomatoes: Add body and richness to the broth, creating a flavorful tomato base that complements the other ingredients.

Diced Tomatoes with Chiles: Add the tomatoes and their juices to boost the broth with extra tomato flavor and a mild chile kick.

Black Beans: Drain and rinse canned beans before adding them to the soup, or swap them for pinto beans for an easy variation.

Chicken Breasts: Cook the chicken directly in the soup, then shred it before serving; boneless, skinless chicken thighs work well too. For a shortcut, use shredded rotisserie chicken and stir it in during the final 5 minutes.

Corn: Fresh, frozen, or drained canned corn all work well. Add frozen corn straight to the pot without thawing.

How to Make Chicken Tortilla Soup

onions garlic and jalapeno in a cooking pot

Sauté the onion, garlic, and jalapeno (full recipe below).

chicken tortilla soup ingredients in a pot

Add the broth, tomatoes, beans, corn, lime, cilantro, and seasonings.

chicken tortilla soup in a pot with whole chicken breasts

Add the chicken breasts and gently simmer until cooked through.

Shred the chicken, return it to the soup, and simmer briefly.

Use the Tomato Juices: Add the diced tomatoes with chiles along with all their juices. They add extra flavor and a little heat to the broth.
Keep the Chicken Juicy: Simmer gently once the chicken goes in. A hard boil can make the chicken breasts tough and dry.
Shred While Warm: Chicken is easiest to shred while it’s still warm. Return it to the soup just long enough to heat through.
Adjust the Consistency: If the soup is thicker than you prefer, add a little extra chicken broth. For a heartier soup, stir in extra beans or corn.
Add Lime at the End: Fresh lime has the brightest flavor when added near the end of cooking. Serve with extra lime wedges for squeezing over each bowl.
Make the Crunch Last: Store tortilla strips separately and add them just before eating. For leftovers, crisp them briefly in the oven or air fryer if needed.