If you want a bowl of something cozy, bright, and full of flavor without a lot of fuss, this chicken tortilla soup is it. It’s savory, a little spicy, and loaded with tender chicken, tomatoes, corn, and beans. The toppings make it extra fun—crunchy tortilla strips, creamy avocado, and fresh lime take it over the top.
Best of all, it comes together quickly with pantry staples and simple steps. This is the kind of recipe you keep in your back pocket for busy nights.
Table of Contents
What Makes This Recipe So Good
- Simple ingredients, big flavor: Canned tomatoes, broth, and a few spices deliver a bold, restaurant-like taste without much effort.
- Fast weeknight cook: Ready in about 35 minutes, especially if you use rotisserie or leftover chicken.
- Flexible and forgiving: Use what you have—swap beans, adjust spice, change toppings. It still works.
- Great for meal prep: Stores well, reheats nicely, and tastes even better the next day.
- Balanced and satisfying: Lean protein, fiber, veggies, and just enough crunch from tortilla strips.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and minced (optional for mild heat)
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional but recommended)
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
- 6 cups low-sodium chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn (drained if canned)
- 2 cups cooked, shredded chicken (rotisserie is perfect)
- Juice of 1 lime, plus wedges for serving
- 1/4 cup chopped fresh cilantro
For the tortilla strips and toppings:
- 6 small corn tortillas, cut into thin strips
- 2 tablespoons neutral oil (for frying or baking)
- Salt to taste
- Avocado slices
- Sour cream or Greek yogurt
- Shredded cheese (Monterey Jack, cheddar, or pepper jack)
- Extra cilantro, jalapeño slices, and lime wedges
How to Make It
- Make the tortilla strips: Heat the oven to 375°F (190°C).
Toss the tortilla strips with a little oil and salt. Spread on a baking sheet and bake 8–12 minutes, flipping once, until crisp and golden. Set aside. (You can also pan-fry in a shallow layer of oil until crispy.)
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion and jalapeño. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
Cook 30–60 seconds to toast the spices.
- Add tomatoes and broth: Pour in the fire-roasted tomatoes, tomatoes with green chiles, and chicken broth. Stir well and bring to a simmer.
- Add beans, corn, and chicken: Stir in black beans, corn, and shredded chicken. Simmer 10–15 minutes so the flavors meld.
- Finish with lime and cilantro: Stir in lime juice and cilantro.
Taste and adjust seasoning with more salt, pepper, or lime as needed.
- Serve: Ladle into bowls and top with crispy tortilla strips, avocado, a dollop of sour cream, shredded cheese, extra cilantro, and lime wedges.
Storage Instructions
- Refrigerator: Store the soup (without tortilla strips) in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Leave out the tortilla strips until serving. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over medium heat or in the microwave, adding a splash of broth or water if it thickens.
- Keep toppings separate: Store tortilla strips in a sealed container at room temperature for 2–3 days so they stay crisp.
Benefits of This Recipe
- Time-saving: Uses cooked chicken and pantry staples, making it easy to get dinner on the table fast.
- Nutritious: High in protein and fiber with beans, corn, and tomatoes.
You control the sodium and toppings.
- Budget-friendly: Canned goods and rotisserie chicken stretch into multiple servings.
- Customizable: Adjust heat, swap beans, or add veggies without changing the core recipe.
- Family-friendly: Mild base with optional spice lets everyone build their own bowl.
Common Mistakes to Avoid
- Skipping the spice bloom: Toasting the spices in oil deepens flavor. Don’t just toss them in at the end.
- Overcooking the chicken: If your chicken is already cooked, only simmer long enough to heat through. Overcooking can make it tough.
- Adding tortilla strips too soon: They get soggy if they sit in the soup.
Add them right before serving.
- Under-salting: Tomatoes and broth vary in saltiness. Taste near the end and adjust so the flavors pop.
- Forgetting the acid: Lime juice brightens the soup. Without it, the broth can taste flat.
Alternatives
- Protein swaps: Use shredded turkey, leftover roast chicken, or cooked shrimp added at the end.
For vegetarian, replace chicken with extra beans and use vegetable broth.
- Bean options: Pinto or kidney beans work well. You can also skip beans entirely if you prefer.
- Heat level: Add chipotle in adobo for smoky heat, or use a second jalapeño. For mild, skip jalapeño and use mild tomatoes with green chiles.
- Thicker soup: Stir in 2–3 tablespoons of tomato paste with the spices, or simmer longer to reduce.
- Slow cooker: Add all ingredients except lime, cilantro, and tortilla strips.
Cook on Low 4–6 hours, then finish with lime and cilantro.
- Instant Pot: Sauté onion, jalapeño, garlic, and spices on Sauté. Add remaining ingredients except lime, cilantro, and toppings. Pressure cook 7 minutes, quick release, then finish with lime and cilantro.
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FAQ
Can I use raw chicken instead of cooked?
Yes.
Add 1–1.5 pounds of raw boneless, skinless chicken breasts or thighs in step 4 with the broth. Simmer 15–20 minutes until cooked through, remove and shred, then return to the pot and continue with the recipe.
How do I keep it from getting too salty?
Use low-sodium broth and adjust salt at the end.
Rinse canned beans, and taste after adding toppings cheese can add saltiness too.
What toppings go best?
Avocado, lime, sour cream, shredded cheese, cilantro, sliced jalapeño, and radishes are all great. A squeeze of lime and a handful of tortilla strips make the biggest difference.
Can I make the tortilla strips ahead?
Absolutely.
Bake or fry them up to 2 days ahead and store in an airtight container at room temperature. Add just before serving so they stay crisp.
Is this soup spicy?
The base is mildly spiced.
Heat mostly comes from the jalapeño and tomatoes with green chiles. For less heat, remove jalapeño seeds and use mild canned tomatoes. For more heat, add cayenne or chipotle.
How can I make it creamier?
Stir in a splash of heavy cream, half-and-half, or a dollop of sour cream just before serving. You can also blend a cup of the soup and return it to the pot for a thicker texture.
What if I don’t have fire-roasted tomatoes?
Use regular diced tomatoes and add a pinch more smoked paprika or a small chipotle pepper to bring in that smoky note.
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Wrapping Up
This easy chicken tortilla soup is the kind of simple, satisfying recipe that fits anywhere in your week. It’s quick to make, full of flavor, and endlessly customizable. Keep the pantry basics on hand and you’ll always be just a few steps away from a warm, comforting bowl.
Top it your way, squeeze in some lime, and enjoy every spoonful.
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