Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup!

We love having Tex Mex and Mexican nights around here. Corn dip, instant pot chicken tacos, beef enchilada casserole, you name it.

tortilla chicken soup in pot

Chicken Tortilla Soup

Chicken Tortilla Soup is one of my favorites and something I always order when I visit Mexico. The great thing about travel is creating versions of those recipes when I get home for my friends and family (and for you) to enjoy!

This chicken tortilla soup recipe is easy to make. As with a classic tortilla soup recipe, tortilla strips are fried crisp and add the perfect crunch. I top this soup with lime and cilantro, and the freshness to finish it off with a fresh flavor.

Add your own favorite toppings, a bit of cotija cheese, guacamole, pico de gallo, and sour cream are all great additions! I like to create a little topping bar when I serve this soup so everyone can add what they love.

What Is Tortilla Soup?

Tortilla soup is a Mexican-inspired soup made with a tomato (or chicken) base. It usually has ingredients like corn, beans, and often other additions like jalapenos and cilantro. It is simmered, then topped with crispy tortilla strips and whatever you’d like to add.

Tortilla soup is most commonly made with chicken but you can also find it made with lamb, beef, and fish. Cooking the protein in the soup adds a ton of flavor!

ingredients unmixed in pot

How To Make Tortilla Soup

It’s easy! Chicken tortilla soup takes just 30 minutes to cook. Prep your veggies first to save extra time. Make the tortilla strips while the soup is simmering (or you can purchase Tortilla Strips online or at the grocery).

You can also make the tortilla strips a few days in advance. They only need to pan fry for a minute or so on each side. Once they’re crisp, salt them and save them for later.

For the Chicken Tortilla Soup:

  1. Saute jalapeno and onion until fragrant (remove the jalapeno seeds to make it less spicy)
  2. Add everything else and simmer
  3. Remove the chicken and shred it with a couple of forks
  4. Add the chicken back in
  5. Serve it with tortilla strips and desired toppings

This recipe is crazy easy!

tortilla strips in bowl

What To Serve With Tortilla Soup

Here’s where it gets fun! Tortilla soup is so versatile that nearly anything can be served with it!

A bright tangy cabbage slaw or a Fresh Corn Salad will complement the rich flavors of tortilla soup as well as a side of cheesy quesadillas.

For soup toppings, try some sliced black olives, green chiles, shredded cheddar or crumbled cotija cheese, or cubes of avocados. This is definitely a recipe that will find it’s way to your table year round!

chicken tortilla soup with lime

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tortilla chicken soup in pot
4.98 from 420 votes↑ Click stars to rate now!
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Chicken Tortilla Soup

This soup is simmered to perfection with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food! 
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 large cloves garlic minced
  • 1 jalapeño diced and seeded
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 14 ½ ounces crushed tomatoes
  • 1 can diced tomatoes with chilis such as rotel
  • 3 cups chicken broth
  • 14 ½ ounces can black beans rinsed & drained
  • 1 cup corn drained if canned
  • 2 chicken breasts boneless, skinless
  • ¼ cup cilantro chopped
  • 1 lime juiced
  • 1 avocado sliced, for garnish

Crispy Tortilla Strips

  • 6 6" corn tortillas cut into ¼" strips
  • ¼ cup olive oil
  • salt


  • Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
  • Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
  • Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
  • Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
  • Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.


4.98 from 420 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This was a very quick, easy and delicious recipe. I did not have jalapeno peppers, but I’m a wuss when it comes to spicy/hot. I also had to use dried cilantro, but I had everything else. My family and I loved it, and I will definitely be making this several times a month. Thank you5 stars

  2. Easy and delicious. Everyone liked it, especially my daughter who doesn’t like the texture of beans. I love soup in the cold weather. Will be making this again.

  3. The perfect soup on a wintery day! Big tropical flavour, pleasing to the eye,
    and easy as can be to make! Saving this recipe, it’ll be a go-to for a quick, healthy meal.5 stars

  4. A change from everyday basic chicken, beef, or vegetable soups! Only change made was I used a chicken breast purchased from store and baked in oven at 375 for 25 minutes; removed and let cool,then shredded. Oh so good!5 stars

  5. Delicious recipe! My fiance has been talking about how much he loves Mexican tortilla soup for ages and I finally got a chance to make it for him. Your recipe is so delicious and so quick and easy to make. I followed the directions to a T. The fresh lime juice and cilantro give the soup so much bright flavor (reminding me of Thai soups).
    Thank you!!5 stars

  6. This soup was easy to make and unexpectedly flavorful! I’ve added it to my permanent list of favorite soups! We topped it with shredded cheese, avocado and sour cream and it was spectacular!5 stars

  7. This one is a keeper, going to purge all my prior stored chicken tortilla recipes. By far the tastiest and also very easy! We changed it up a bit and added a little more heat with additional jalapeño and a dash more of cumin and chili powder. Topped with plain Greek yogurt and skipped the homemade tortilla chips, used premade baked flour .5 stars

  8. Delicious and so easy. Cooking the chicken in the soup is simple. Some added cheese. Others added sour cream5 stars

  9. Thank you for the recipe. I have made this several times. Today I altered with poblano pepper instead of jalapeño and added a can of hominy instead of corn. I paired it with jalapeño cornbread muffins .5 stars

  10. Fantastic! Only change was 2 cans Rotel (because I didn’t have regular canned tomatoes) and about 6 cups chicken broth. Made in the Crock pot on low and shredded chicken at about 7 hours. Will make again!5 stars

  11. My husband and I both loved it. I did add some cream cheese to make a creamy version. I also seared both sides of the chicken breasts on high heat before sauteeing the peppers and onions, the fond adds lots of flavor to the dish.5 stars

  12. Half family are vegetarians so I omitted the chicken, doubled the beans and added sour cream and cheese melted on top. This was so good! So everyone could eat and love it5 stars

    1. Fantastic recipe that was very easy to make(happened that I had all the ingredients on hand). Added only 1 t salt to boost flavor to the whole pot. Thanks!5 stars

  13. Great recipe!! Made this soup for the very first time. The store I was at only had diced hot jalapeños and was a little too spicy. So I added 8oz cream cheese and then around 2c shredded Colby Jack cheese. It helped tame it down. Definitely a keeper. Thank you for the recipe ❤️

  14. Second time making this recipe. This time after daughter and I got our Covid booster. Feeling a little yucky… this soup is what the doctor ordered!! We use lots of your recipes. Thank you so much!!!5 stars

  15. I made this recipe last night, and it was delicious!! I cut the recipe in half and used a rotisserie chicken, which was so easy and yielded excellent results! Quick and full of flavor — this is my newest go-to recipe for weeknights.5 stars