Chicken Tortilla Soup is one of the easiest ever soup recipes and a family favorite!

Chicken breasts, corn, beans, and veggies are simmered in a simple seasoned tomato broth.

Garnish this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro!

a pot of chicken tortilla soup garnished with lime

Chicken Tortilla Soup

One of the things I love best about travel is enjoying new foods and creating versions to enjoy at home for friends and family (and for you)! Chicken Tortilla Soup (and Lime Soup from Cancun) are a couple of my favorites to enjoy when I visit Mexico and of course I love soups of all kinds.

  • This chicken tortilla soup recipe is easy to make!
  • No need to precook the chicken; just toss it in the pot with the rest of the ingredients.
  • It’s dairy-free, low in carbs and full of healthy goodness.
  • It reheats and freezes well for future meals.
  • Tortilla strips are fried crisp and add the perfect crunch. They can be made days ahead of time.

Ingredients in Chicken Tortilla Soup

Tortilla soup is a Mexican-inspired soup made with a tomato broth base.

Chicken – Tortilla soup can also be made with lamb, beef, or fish, but since this is chicken tortilla soup, I use chicken breasts. You can also use skinless chicken thighs or shredded chicken.

Veggies – Onions, garlic, and jalapeños flavor the broth. You can add your favorite veggies, we love corn and tomatoes, but you can also add red pepper or celery. Black beans (or pinto beans) make this soup both hearty and filling.

Broth – Regular or low-sodium chicken broth and canned diced tomatoes (like Rotel) or fire roasted tomatoes are the base of the broth. Add spices (or even a little homemade taco seasoning for flavor.

Tortilla Strips – Crispy tortilla strips are used as a topping for this soup. They are made by cutting corn tortillas into thin strips, frying them until crispy, and seasoning them with salt.

ingredients unmixed in pot

How To Make Tortilla Soup

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

  1. Saute jalapeno and onion until fragrant. Add all remaining ingredients and simmer
  2. Remove the chicken and shred. Stir the chicken and some lime juice into the soup.
  3. Serve it with tortilla strips and desired toppings.

Prep Tip

You can make the crispy tortilla strips a few days in advance (and make extra, they’re great for snacking). They fry in oil for just a minute or two so they’re quick to make.

Be sure to salt them while they’re warm so the salt sticks and let them cool completely before putting them in an airtight container.

tortilla strips in bowl

Serving Suggestions

A bright, tangy cabbage slaw or a Fresh Corn Salad goes well with this chicken tortilla soup recipe, or even simple cheese quesadillas.

Toppings for Chicken Tortilla Soup

In addition to tortilla strips you can add your own favorite toppings.

  • Fresh: lime juice, fresh cilantro, red onion
  • Creamy: Cotija cheese or shredded cheese, sour cream, avocado
  • Other favorites: Guacamole, pico de gallo
chicken tortilla soup with lime

More Recipes You’ll Love

a pot of chicken tortilla soup garnished with lime
4.99 from 720 votes↑ Click stars to rate now!
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Chicken Tortilla Soup

This soup is so easy to make and filled 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
  • 3 cups chicken broth
  • 14 ½ ounces crushed tomatoes
  • 14 ½ ounces can black beans rinsed & drained
  • 10 ounces canned diced tomatoes with chiles such as Rotel
  • 2 chicken breasts boneless, skinless
  • 1 cup corn drained if canned
  • ¼ cup cilantro chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 lime juiced
  • 1 avocado sliced, for garnish

For the Tortilla Strips

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


  • 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 paper towel. While warm, sprinkle with salt to taste.
  • 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, ground 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.


YouTube video


Additional vegetables can be added.
This recipe uses chicken breasts that are 6oz each. If your chicken is larger or smaller, adjust the cooking time as needed.
Create a fun meal by serving it with a variety of toppings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat it up on the stovetop over low heat, stirring occasionally until heated through.
To freeze, cool completely, then transfer it to a freezer-safe container or resealable plastic bag and freeze for up to 3 months.
If you’d prefer 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.
4.99 from 720 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
Chicken Tortilla Soup in a bowl with text
Chicken Tortilla Soup ingredients in a pot and Chicken Tortilla Soup in a pot with writing


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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. Came across this recipe a couple of years ago hunting for the perfect chicken tortilla soup (for me). My favorite was from a restaurant nowhere near me, and any time I ordered it anywhere else it was never quite as good. This recipe had the same ingredients and looked to be very similar so I gave it a shot and searched no more! It’s so easy and comes out excellent every time. It’s a favorite in my house and the #1 request when it starts getting cold outside. I don’t change it at all, just choose the biggest jalapeño I can find for a good amount of heat. Thank you!5 stars

  2. This is a great, flavorful and easy recipe! I also added a habanero pepper which intensified the flavor. Family loved it!5 stars

  3. Second time making this soup. Absolutely delicious. I used 3-4 chicken breasts and I love having a filling soup with a hearty amount of chicken. The only change I made was using fire roasted Muir Glen crushed tomatoes and no cumin, also added an extra cup of chicken broth due to having so much chicken. This was delicious! It will become a staple at our house for sure.5 stars

  4. This was a delicious soup and very easy. I did sub the canned tomatoes for fresh out of my garden which I cooked down to make a sauce and the jalapeño for crushed red pepper flakes but everything else was to your recipe. It made a lot for one person so I ended up freezing some for a later date. Thanks for a great recipe .5 stars

  5. I’ve made this soup for about a year now and it’s a family favorite. Its honestly one of our go to meals we absolutely love it ; quick and easy, incredibly flavorful and hearty especially in the cold, winter months. I play with varieties of the recipe, sometimes preferring a chunky soup and other times more “brothy.” My next experiment is to substitute the shredded chicken for marinated, shredded jackfruit.5 stars

  6. I think this is more a reflection of my budding cooking skills, but for some reason my soup did not turn out very flavourful. I was hoping for more piquancy, and overall vitality to the taste. Any recommendations? Thank you!4 stars

    1. I’m sorry you found this lacked flavor Jadyn, we always find this bursting with flavor! Topping with the extra lime wedge will give it a burst of brightness as well as the cilantro.

    1. Sure you can! I would add the pork at the end of cooking so it heats through if it’s already cooked. This will keep it from overcooking.

  7. Made your soup tonight this is one of the best receipes I’ve ever cooked. This was so easy will make it again.

  8. Wonderful recipie.
    Easy and delicious.
    Dont bother making a single batch…
    You might as well double it right from the start. Everybody loves it and you will want to share.5 stars

  9. I made this soup, and we enjoyed it, but…. I would have appreciated a little less tomato. The second time I made this recipe, did not use the crushed tomato. And we felt that it improved the broth considerably. Also I added additional corn and beans….. just like a little more! Because my mother has a sensitive stomach I used canned mild green chilies instead of jalapenos. If you are not cooking for a sensitive audience. I would highly recommend red chipotle peppers for a zestier taste. I also dress my soup up a little with guacamole and sour cream dolloped on top. And yes I used some Pico de Gallo on top of mine to give it the zippier taste. Thank you for sharing we did enjoy.4 stars

  10. Just tried your chicken tortilla soup. Soooo good! I cooked in Instant Pot on soup setting for 15 minutes.5 stars

  11. I added some roasted zucchini, some celery, carrots, green peppers. Finished by stirring a shot of tequila into the pot. Excellent!5 stars

  12. Made it for a couple shower. The recipe allowed you to change the number of servings so it adjusted the ingredients.Turned out great. Everyone enjoyed it. Will make this again!!5 stars

  13. Wonderful, easy and a successful every time.
    Only suggestion is….do yourself a favor and make a double batch….freeze some and keep it on hand.
    It’s a winner….and be sure to make the tortilla strips. Easy to make and super good…and just fun to have any time.
    Lorraine5 stars

  14. Made this today for shared supper with friends – doubled the recipe, and used a can of green chiles w instead of jalapeños- and did fire roasted crushed tomatoes. Was so yummy with all the fixins and regular and green Chile cheese cornbread. No one left hungry. Will definitely make again.5 stars

  15. This recipe is AMAZING! So quick and delicious! A much quicker alternative than my slow cook shredded chicken chili. I’ve made it a bunch of times and my family and I love it!5 stars