Easy Chicken Tortilla Soup (One Pot, 40 Minutes)

Chicken tortilla soup is my favorite soup to make when I want something warm and comforting that still tastes bright and fresh. Tender shredded chicken, black beans and corn in a smoky, slightly spicy tomato broth, finished with lime and topped with crispy tortilla strips, avocado and cheese. It is a full meal in a bowl, it is made in one pot, and every bowl can be topped exactly how you like it.

Quick answer: To make chicken tortilla soup, cook onion, peppers and garlic in oil, then add cumin, chili powder and smoked paprika. Stir in 6 cups (1.4 liters) of chicken broth, a can of fire roasted tomatoes, black beans, corn and 1½ lb (680g) of raw chicken breasts. Simmer for 20 minutes, shred the chicken, add lime juice and cilantro, and serve topped with crispy tortilla strips, avocado, cheese and sour cream.

It makes 6 servings and takes about 40 minutes.

Why You Will Love This Chicken Tortilla Soup

• It is full of flavor. Cumin, chili powder, smoked paprika and fire roasted tomatoes make a deep, smoky broth.
• It is healthy and filling. Lean chicken, beans, corn and vegetables in every bowl.
• It is one pot. The raw chicken cooks right in the broth.
• The toppings make it special. Crispy tortilla strips, creamy avocado and a squeeze of lime.
• It freezes well. Freeze the soup and make fresh toppings when you serve.

Ingredients

This makes 6 servings.

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely diced (optional)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp mild chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1½ tsp salt and ½ tsp black pepper
• 2 tbsp tomato paste (tomato purée)
• 6 cups (1.4 liters) low sodium chicken broth
• 1 can (14.5 oz / 410g) fire roasted diced tomatoes
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1½ cups (225g) frozen or canned corn
• 1½ lb (680g) boneless, skinless chicken breasts or thighs
• Juice of 1 to 2 limes
• ½ cup fresh cilantro (coriander), chopped

For the crispy tortilla strips

• 6 small corn tortillas, cut into thin strips
• 1 tbsp oil and a pinch of salt

For the toppings

• Diced avocado, shredded Monterey Jack or cheddar, sour cream, sliced radishes, lime wedges, cilantro

A few notes on the ingredients

Fire roasted tomatoes: They add a lovely smoky flavor. Regular diced tomatoes work too, just add an extra ½ tsp of smoked paprika.

Chicken: Breasts are lean and shred easily. Thighs are juicier and more forgiving if they cook a little longer. You can also stir in 3 to 4 cups of shredded rotisserie chicken at the end.

Tortillas: Corn tortillas make the crispiest, most flavorful strips. Store bought tortilla chips are a great shortcut.

How to Make Chicken Tortilla Soup (Step by Step)

Cook the vegetables. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper and jalapeño and cook for 5 to 6 minutes until soft. Add the garlic for 1 minute.

Toast the spices. Stir in the cumin, chili powder, smoked paprika, oregano, salt, pepper and tomato paste. Cook for 1 minute until fragrant and darker in color.

Add the liquids. Pour in the broth and tomatoes. Add the beans and corn and bring to a boil.

Simmer the chicken. Add the whole chicken pieces, lower the heat, cover partly and simmer for 18 to 22 minutes until the chicken reaches 165°F (74°C).

Make the tortilla strips. While the soup simmers, toss the tortilla strips with oil and salt, spread on a baking sheet and bake at 400°F (200°C) for 8 to 10 minutes, tossing once, until golden and crispy.

Shred the chicken. Lift out the chicken, shred it with two forks and return it to the pot.

Finish. Stir in the lime juice and cilantro. Taste and add more salt or lime as needed.

Serve. Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream and radishes.

Best Toppings for Chicken Tortilla Soup

The toppings are what make this soup so fun. Set them out in little bowls and let everyone build their own:

• Crispy baked tortilla strips or crushed tortilla chips
• Diced avocado
• Shredded Monterey Jack or cheddar
• Sour cream or Greek yogurt
• Thinly sliced radishes for crunch
• Pickled red onions or sliced jalapeños
• Extra cilantro and lime wedges

Crockpot Chicken Tortilla Soup

Add everything except the lime juice, cilantro and toppings to your slow cooker, including the raw chicken. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken right in the pot, then stir in the lime and cilantro. Make the tortilla strips just before serving.

Instant Pot: Sauté the vegetables and spices, add the rest of the soup ingredients and the chicken, and pressure cook on high for 10 minutes with a 10 minute natural release. Shred and finish with lime and cilantro.

Easy Variations

• Creamy chicken tortilla soup. Stir in 4 oz (115g) cream cheese or ½ cup (120 ml) heavy cream at the end.
• Spicy version. Add a chopped chipotle pepper in adobo sauce with the spices.
• Vegetarian. Skip the chicken, use vegetable broth and add an extra can of beans and a diced sweet potato.
• Thicker soup. Blend 2 corn tortillas into 1 cup of the broth and stir it back in. It thickens the soup and adds real corn flavor.

If you love creamy, cozy chicken soups, my white chicken chili is a great next recipe. For another cozy one-pot soup, try my easy one pot lasagna soup.

My Tips for the Best Chicken Tortilla Soup

• Toast the spices. Cooking them for a minute in the oil makes the flavor much deeper.
• Do not overcook the chicken. Pull it out as soon as it hits 165°F (74°C) so it stays juicy.
• Add lime at the end. Fresh lime juice brightens the whole pot.
• Make the strips fresh. They are best warm and crispy. Store leftovers separately.
• Taste and adjust. Broth brands vary a lot in salt. Season at the end.

Common Mistakes

• Adding tortilla strips to the pot. They turn soggy fast. Always add them to each bowl.
• Skipping the acid. Without lime, the soup can taste flat.
• Using hot chili powder by mistake. Taste your chili powder first, especially in the UK where some are very spicy.

How to Store and Freeze

Fridge: Keep the soup in an airtight container for up to 4 days. Store toppings and tortilla strips separately.

Freezer: Freeze the soup without toppings for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Chicken Tortilla Soup FAQs

Is chicken tortilla soup spicy?

This version is mildly spicy. Remove the jalapeño seeds or skip it entirely for a milder soup, or add chipotle for more heat.

Can I use rotisserie chicken?

Yes. Simmer the soup for 15 minutes, then stir in 3 to 4 cups of shredded rotisserie chicken and heat through.

Is chicken tortilla soup healthy?

Yes. It is packed with lean protein, fiber from beans and corn, and vegetables. Go easy on cheese and sour cream if you want it lighter.

What is the difference between chicken tortilla soup and chicken enchilada soup?

Tortilla soup has a brothy tomato base. Enchilada soup is usually thicker and creamier, made with enchilada sauce and cheese.

Can I make it ahead?

Yes. It tastes even better the next day as the flavors blend.

Final Thoughts

This chicken tortilla soup is cozy, bright and so satisfying. It is easy enough for a Tuesday night and fun enough for a casual dinner with friends. Make a big pot, set out the toppings and enjoy.

For another cozy bowl, try my easy homemade chicken noodle soup.