Easy Chicken Tortilla Soup – A Fast, Flavor-Packed Weeknight Favorite

This easy chicken tortilla soup tastes like something you simmered all afternoon, but it comes together fast with simple ingredients. It’s bright, a little spicy, and hearty enough to be dinner on its own. You’ll get tender bites of chicken, pops of sweet corn, and warm tomato-chile broth under a crunchy crown of tortilla strips.

It’s the kind of meal that wins over picky eaters and spice-lovers alike. Make it once, and it’ll become your go-to on busy nights.

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What Makes This Special

This version is built for speed without sacrificing flavor. Using rotisserie chicken or leftover cooked chicken keeps the prep time low while still giving the soup a rich, satisfying texture.

Canned tomatoes and green chiles bring brightness and a gentle kick. A quick bloom of spices in oil wakes everything up, so it tastes layered and homemade.

It’s also customizable. You can keep it mild for kids or dial up the heat with jalapeños and extra chili powder.

Add black beans for more protein and fiber, or top each bowl with avocado and lime for a fresh finish. It’s budget-friendly, freezer-friendly, and perfect for meal prep.

Shopping List

• Cooked chicken (about 3 cups, shredded; rotisserie works great)
• Yellow onion (1 medium, diced)
• Garlic (3–4 cloves, minced)
• Jalapeño (1, seeded and minced; optional for heat)
• Canned diced tomatoes (1 can, 14.5 oz)
• Canned fire-roasted tomatoes (1 can, 14.5 oz; or use a second can of regular diced)
• Canned diced green chiles (1 small can, 4 oz)
• Chicken broth (6 cups; low-sodium preferred)
• Corn kernels (1 cup; frozen, fresh, or canned and drained)
• Black beans (1 can, drained and rinsed; optional but recommended)
• Lime (1–2, for juice and wedges)
• Fresh cilantro (a small bunch, chopped)
• Olive oil (or neutral oil)
• Ground cumin
• Chili powder
• Smoked paprika (optional, for depth)
• Salt and black pepper
• Corn tortillas (6–8, for strips; or use store-bought tortilla chips)
• Optional toppings: avocado, shredded cheese, sour cream or Greek yogurt, sliced radishes, extra cilantro

How to Make It

1. Prep your tortilla strips. Stack corn tortillas and slice into thin strips. Toss with a drizzle of oil and a pinch of salt.
   

   Bake at 400°F (205°C) for 8–12 minutes, stirring once, until crisp and lightly golden. Or use tortilla chips for a shortcut.

   
   
2. Sauté the aromatics. In a large pot, heat 1–2 tablespoons of olive oil over medium heat. Add diced onion and a pinch of salt.
   

   Cook 4–5 minutes until softened. Stir in minced garlic and jalapeño; cook 30–60 seconds until fragrant.

   
   
3. Bloom the spices. Add 2 teaspoons cumin, 1–2 teaspoons chili powder, and 1/2 teaspoon smoked paprika. Stir for 30 seconds to coat the aromatics and release the flavors.
4. Add tomatoes and chiles. Pour in both cans of diced tomatoes (with juices) and the green chiles.
   

   Stir and let it simmer for 2–3 minutes to meld.

   
   
5. Build the broth. Add chicken broth, corn, and black beans (if using). Bring to a gentle boil, then reduce to a simmer.
6. Stir in the chicken. Add the shredded chicken. Simmer 8–10 minutes to warm through and let the flavors come together.
   

   If the soup is too thick, add more broth or a splash of water.

   
   
7. Finish with lime and cilantro. Turn off the heat. Stir in the juice of 1 lime and a handful of chopped cilantro. Taste and adjust salt, pepper, and lime as needed.
8. Serve and top. Ladle into bowls and top with tortilla strips.
   

   Add avocado, a sprinkle of cheese, a dollop of sour cream, and extra cilantro if you like. Serve with lime wedges for a fresh squeeze at the table.

   
   

Storage Instructions

Let the soup cool before storing. Keep it in an airtight container in the fridge for up to 4 days.

Store tortilla strips separately at room temperature so they stay crunchy. Reheat the soup on the stove over medium heat or in the microwave until hot, then add the toppings.

For freezing, pour cooled soup (without toppings) into freezer-safe containers. It freezes well for up to 3 months.

Thaw overnight in the fridge, then reheat gently and brighten with a squeeze of fresh lime before serving.

Health Benefits

• Lean protein: Chicken offers high-quality protein to keep you full and support muscle recovery.
• Fiber-rich add-ins: Black beans and corn contribute fiber, which supports digestion and helps with steady energy.
• Lighter than creamy soups: The broth base keeps calories modest while still delivering big flavor.
• Antioxidants: Tomatoes, chiles, and cilantro provide vitamins A and C plus phytonutrients.
• Customizable sodium: Using low-sodium broth and seasoning to taste keeps salt in check.

What Not to Do

• Don’t skip blooming the spices. Adding spices directly to liquid dulls their flavor. A brief sizzle in oil makes a big difference.
• Don’t overcook the chicken. Since it’s already cooked, it just needs to heat through. Prolonged simmering can make it tough.
• Don’t add tortilla strips too early. They’ll get soggy.
  

  Keep them crunchy by adding them just before serving.

  
  
• Don’t forget acid. Lime juice wakes up the whole pot. If it tastes flat, add more lime and a pinch of salt.
• Don’t overcrowd with toppings. Keep balance in mind. A few well-chosen toppings beat a heavy pile that overwhelms the broth.

Variations You Can Try

• Vegetarian swap: Use vegetable broth and replace chicken with extra beans or sautéed zucchini.
  

  Add a handful of cooked quinoa for protein.

  
  
• Creamy twist: Stir in a splash of heavy cream or swirl in Greek yogurt at the end for a silky texture.
• Chipotle heat: Add 1–2 teaspoons adobo sauce from canned chipotle peppers for smoky depth.
• Slow cooker version: Combine everything except lime, cilantro, and tortilla strips. Cook on Low for 4–6 hours. Stir in lime and cilantro before serving, then top.
• Fresh tomato upgrade: In summer, roast halved tomatoes and an onion at high heat until charred, then blend and use in place of canned tomatoes.
• Grain boost: Add a handful of cooked rice or small pasta for extra heartiness.
  

  Adjust broth as needed.

  
  

FAQ

Can I use raw chicken instead of cooked?

Yes. Add raw, boneless, skinless chicken breasts or thighs after the broth goes in. Simmer gently until the chicken is cooked through (about 12–18 minutes), then shred and return it to the pot.

Keep the heat moderate to avoid tough meat.

How spicy is this soup?

It’s naturally mild to medium, depending on your chili powder and green chiles. For less heat, skip the jalapeño and use mild chili powder. For more heat, add jalapeño seeds, a pinch of cayenne, or a spoonful of chipotle in adobo.

What can I use instead of corn tortillas?

Store-bought tortilla chips are a quick substitute.

You can also crisp up flour tortilla strips, but corn delivers the classic flavor and texture.

Can I make it ahead?

Absolutely. The flavor improves by the next day. Store the soup and toppings separately.

Reheat the soup and add crunchy strips and fresh toppings right before serving.

How do I thicken the soup?

If you want a thicker body, blend 1–2 cups of the soup (without the chicken) and stir it back in, or stir in a handful of crushed tortilla chips and simmer for a few minutes.

What cheese works best on top?

Shredded Monterey Jack, pepper jack, or a mild cheddar melt nicely. Cotija adds a salty crumble if you prefer something less melty.

Can I use rotel instead of diced tomatoes?

Yes. Rotel (diced tomatoes with green chiles) adds extra zing.

Adjust the added green chiles and chili powder so the heat doesn’t sneak up on you.

Is this gluten-free?

It can be. Use certified gluten-free broth and chips, and stick with corn tortillas. Always check labels to be sure.

How can I make it lower sodium?

Use low-sodium broth and no-salt-added canned beans and tomatoes.

Season gradually and finish with lime to enhance flavor without extra salt.

What if I don’t like cilantro?

Skip it and use chopped green onions or a bit of fresh parsley. The soup will still be bright and flavorful with lime.

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Final Thoughts

Easy chicken tortilla soup delivers comfort and bold flavor with weeknight-friendly steps. The secret is simple: build layers with sautéed aromatics, toasted spices, and a squeeze of fresh lime at the end.

Keep crunchy tortilla strips on the side so every bowl gets that satisfying contrast. Whether you make it mild or fiery, this soup is a reliable, happy meal for busy nights and just as good the next day.