Easy Chicken Tortilla Soup Recipe - The Kitchen Girl (2024)

This post may contain affiliate links. Please read our disclosure policy.

The best chicken tortilla soup is family-approved many times over and made with shredded chicken, tomatoes, black beans, corn, and crispy tortilla strips.

What is chicken tortilla soup?

Chicken tortilla soup is a flavorful and comforting Mexican-inspired soup made with simple vegetables, savory seasoning, tender shredded chicken, beans, and crispy tortilla strips. This delightful contrast of textures and flavors makes it undeniably warm, comforting, and family-loved.

Why you'll love this recipe

This easy chicken tortilla soup is a comforting, restaurant-quality meal with savory, sweet, and southwestern flavors. The ingredients mostly consist of pantry staples, which makes it budget-friendly. It's an ideal way to utilize leftover cooked chicken and reduce waste. This 30-minute dinner makes for one happy family dinner. It also makes the best leftovers!

Ingredient notes

• Olive oil - Or other neutral flavored oil.
• Onions - Use red, white, or yellow onions.
• Garlic - Raw garlic adds depth of flavor to the soup.
• Chili powder - Use a mild chili seasoning blend for this recipe.
• Ground cumin - Deepens the flavor of any Mexican soup.
• Salt and pepper - Essential flavor enhancers.
• Fire-roasted tomatoes - These add a smoky flavor and a subtle kick of heat to chicken tortilla soup.
• Black beans - These add fiber, texture, and volume to the soup. Use canned variety for convenience, or make black beans a day ahead.
• Corn - Frozen or fresh corn brings a sweet flavor that pairs perfectly with the southwest spices.
• Chicken broth - This forms the savory and rich-flavored soup base.
• Cooked shredded chicken - Use store-bought rotisserie chicken or make a simple pressure cooker shredded chicken. Leftover whole chicken is equally delicious!
• Tortilla strips or chips - Crispy tortilla strips or chips add a satisfying crunch to each spoonful.
• Toppings: Enhance the Mexican flavor with fresh cilantro, lime, and cotija cheese.

How to make chicken tortilla soup

The soup is prepared by sautéing aromatics with the seasonings, then simmering them with the broth, tomatoes, beans, and corn. The chicken goes in last, and the soup is served warm with crispy tortilla strips and other toppings. Enjoy these step-by-step photos of the process.

Start by heating the olive oil in a soup pot on medium-high heat. Add onions and garlic. Sauté until tender, stirring as needed. Stir in chili powder, cumin, salt, and pepper. Sauté a few minutes, stirring as needed.

Use a splash of chicken broth to deglaze the pan once a fond develops under them. Once the onions are tender and fragrant, add tomatoes (with juice), black beans, corn, and chicken broth. Increase heat and bring soup just to a boil. Reduce heat and simmer for 10 to 15 minutes.

Stir in the shredded chicken and continue heating until warmed through. The chicken can either be warm or cold when added to the soup.

See Also

Vegan Corn Chowder Recipe - ElaveganRotisserie Chicken Recipes & TipsRecipe This | Air Fryer Sweet Potato CubesGrilled Spiced Cauliflower Recipe

Serve warm tortilla soup with crispy tortilla strips, cilantro, lime, and Cotija cheese. Sliced avocado and fresh jalapenos are always welcome at the party, too!

How to make tortilla strips

1. Preheat oven to 400 degrees Fahrenheit and slice corn tortillas into thin strips.
2. Toss the strips in a teaspoon of olive oil and a pinch of salt.
3. Bake for 8-12 minutes or until crispy to your liking.
4. Cool the strips. I dare you not to eat them all before serving.

Make ahead tips

• Chop the vegetables and drain the canned beans. Refrigerate separately.
• If cooking chicken for this soup, you can cook it a day or two ahead and refrigerate until ready.
• You can use pre-cooked rotisserie chicken to save time and add another layer of flavor to the soup.
• Bake the crispy tortilla strips a day or two ahead and store them in an airtight container at room temperature.
• Prepare garnishes like chopped cilantro, shredded cheese, and lime wedges in advance. Refrigerate them separately until serving.
• Label all containers with the date of preparation and any additional notes for reheating or serving. This helps you stay organized and ensures freshness.
• Chicken tortilla soup tastes even better the next day. Feel free to make the soup a day or two ahead of serving. Cool completely and refrigerate until ready to heat and serve.

Recipe variations

• Add and saute other vegetables like carrots and bell peppers for enhanced flavor, color, volume, and nutrients.
• Adjust the chili powder and cumin to your liking. Taco seasoning adds even more layers of flavor. A dash of cayenne will add a kick of heat.
• Swap the black beans with canned whole pinto beans for variety.

What to serve with chicken tortilla soup

When tortilla soup is the main attraction, you can never go wrong with a side of tortilla chips with pico de Gallo and guacamole. I also enjoy an occasional scoop of cilantro brown rice in this soup.

Easy soup recipes

• Italian Sausage Soup Recipe
• Tomato Soup
• Lasagna Soup
• Chicken Vegetable Soup

📖 Recipe