Chicken tortilla soup is one of those meals that brings everyone to the table with a smile, and after making this recipe countless times for my own family, I can promise you it’s as easy as it is satisfying. Growing up in the Midwest, I learned that the best soups are the ones that warm you from the inside out – the kind that make your kitchen smell like home. My grandmother used to say that a good soup should tell a story with every spoonful, and this chicken tortilla soup does exactly that. With tender shredded chicken, fire-roasted tomatoes, black beans, and those irresistible crispy tortilla strips on top, you get layers of flavor and texture that make this southwestern-inspired soup feel special without any fuss. Time to get your soup pot ready!
What Makes This Chicken Tortilla Soup So Special
I’ve been making this chicken tortilla soup for my family for years, and it’s become one of those recipes I turn to when I need something comforting, quick, and guaranteed to please everyone at the table. What I love most is how forgiving and flexible this recipe is – you can have it on the table in 30 minutes, making it perfect for busy weeknights.
- Uses ingredients you likely already have in your pantry and freezer, making last-minute dinners stress-free
- Comes together in just 30 minutes from start to finish, ideal for those evenings when time is tight
- Delivers restaurant-quality flavor without leaving your kitchen or breaking your budget
- Perfect for using leftover rotisserie chicken, which saves time and adds wonderful flavor
- Tastes even better the next day, so making extra means delicious leftovers for lunch
- Family-friendly and kid-approved, with customizable toppings so everyone can make it their own
Ingredient Spotlight
Olive Oil forms the flavorful base where we’ll toast our aromatics and spices, and I always use a good quality one since it carries those first flavors throughout the soup.
Fire-Roasted Tomatoes add that smoky depth and subtle heat that makes this soup taste like it simmered for hours, and in my kitchen, I never substitute regular tomatoes because the fire-roasted version makes all the difference.
Black Beans contribute hearty texture, protein, and fiber while soaking up all those wonderful spices, making the soup more filling and nutritious. I always drain and rinse them to remove excess sodium.
Chili Powder and Cumin are the backbone of this southwestern flavor profile, and I’ve learned that toasting them in the pot releases their aromatic oils for maximum impact.
Chicken Broth creates the savory foundation of this chicken tortilla soup, so I recommend using a good quality broth or homemade stock if you have it. Start with less liquid if you prefer thicker soup.
Shredded Chicken makes this a complete meal with plenty of protein, and Betty’s secret is using rotisserie chicken for convenience and extra flavor.
Corn adds natural sweetness and bright color that balances the savory and spicy elements perfectly.
Tortilla Strips provide that essential crispy contrast to the tender soup, and homemade ones are absolutely worth the minimal effort.
How to Make Chicken Tortilla Soup Step by Step
Step 1. I always start by heating my Dutch oven over medium-high heat with a tablespoon of olive oil, then add the diced onions and minced garlic, sautéing until they’re tender and fragrant, about 3-4 minutes.
Step 2. Betty’s technique for maximum flavor is to add the chili powder, cumin, salt, and pepper directly to the aromatics and toast them for 2-3 minutes, stirring frequently to prevent burning while releasing those essential oils.
Step 3. When I notice browned bits developing on the bottom of the pot, I use a splash of chicken broth to deglaze, scraping up all those flavorful bits that add depth to the soup.
Step 4. After years of making this, I’ve learned to add the fire-roasted tomatoes with their juice, drained black beans, corn, and remaining chicken broth all at once, stirring to combine everything evenly.
Step 5. I increase the heat and bring the mixture just to a boil, watching carefully because this chicken tortilla soup comes together quickly from this point.
Step 6. Once boiling, I reduce the heat to maintain a gentle simmer and let everything meld together for 10-15 minutes, allowing the flavors to develop fully.
Step 7. Betty always adds the shredded chicken at the end to prevent it from becoming tough, stirring it in and heating just until warmed through, about 2-3 minutes.
Step 8. For homemade tortilla strips, I preheat my oven to 400°F, slice corn tortillas into thin strips, toss them with olive oil and salt, then bake for 8-12 minutes until golden and crispy.
Step 9. My family prefers when I serve this soup immediately with bowls of toppings – fresh cilantro, lime wedges, sliced jalapeños, Cotija cheese, and those crispy tortilla strips – so everyone can customize their bowl.
Keeping This Chicken Tortilla Soup Fresh
I typically store leftover chicken tortilla soup in airtight containers in the refrigerator for up to 5 days, and honestly, the flavors deepen overnight making it even more delicious the next day. If you’re planning ahead, this soup can be made 1-2 days in advance – just cool it completely before refrigerating, then reheat gently on the stovetop when ready to serve.
Betty’s freezing method works beautifully for this recipe since it freezes for up to 90 days without losing quality. I portion it into freezer-safe containers, leaving about an inch of headspace for expansion, and label them with the date. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally.
For the best texture, I reheat this soup on the stovetop over medium-low heat rather than the microwave, adding a splash of chicken broth if it’s thickened up during storage. The tortilla strips are best made fresh or stored separately at room temperature in an airtight container for 1-2 days, adding them just before serving to maintain their wonderful crunch.
Perfect Partners for Chicken Tortilla Soup
- Mexican Street Corn Chicken Rice Bowls provide another delicious way to enjoy southwestern flavors, and the combination makes for a complete Mexican-inspired feast that my family loves. Check out my Street Corn Chicken Rice Bowl recipe.
- Fresh pico de gallo and guacamole with tortilla chips turn this into a complete Mexican-inspired feast that my family requests for casual weekend dinners.
- Cilantro brown rice or Mexican rice adds heartiness when you want to stretch the meal further, and I often scoop rice directly into soup bowls for extra substance.
- Simple green salad with lime vinaigrette cuts through the richness beautifully and adds fresh, crisp contrast to the warm, comforting soup.
- Cheesy Garlic Chicken Wraps make this meal especially satisfying and provide another textural element everyone loves. Try my Cheesy Garlic Chicken Wraps alongside this soup.
- Sliced avocado and fresh jalapeños are Betty’s preferred toppings because they add creaminess and a fresh kick that elevates every spoonful.
- Chicken Enchiladas are perfect if you’re feeding a crowd and want to expand your Mexican dinner spread. My Easy Chicken Enchiladas recipe pairs wonderfully with this soup.
Frequently Asked Questions
I recommend cooking and shredding chicken breasts beforehand, or you can poach them directly in the soup by adding raw breasts during the simmer step and removing them to shred once cooked through.
Regular canned diced tomatoes work in a pinch, though you’ll lose some of that smoky depth – Betty’s solution is adding a pinch of smoked paprika to compensate for the missing flavor.
Many home cooks find success with slow cooker versions by combining all ingredients except chicken and cooking on low for 6-8 hours, then stirring in the shredded chicken during the last 30 minutes.
Easy Chicken Tortilla Soup
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a Dutch oven or stockpot over medium-high heat. Add diced onions and minced garlic, sautéing until tender and fragrant, about 3-4 minutes.
- Stir in chili powder, cumin, salt, and pepper. Toast the spices for 2-3 minutes, stirring frequently to release their aromatic oils and prevent burning.
- When browned bits develop on the bottom of the pot, use a splash of chicken broth to deglaze, scraping up all the flavorful bits.
- Add fire-roasted tomatoes with juice, drained black beans, corn, and remaining chicken broth. Stir to combine everything evenly.
- Increase heat and bring the soup just to a boil, then reduce heat to maintain a gentle simmer for 10-15 minutes, allowing flavors to meld together.
- Stir in shredded chicken and continue heating until warmed through, about 2-3 minutes.
- For homemade tortilla strips: Preheat oven to 400°F. Slice corn tortillas into thin strips and toss with 1 teaspoon olive oil and a pinch of salt.
- Spread tortilla strips on a baking sheet and bake for 8-12 minutes until golden and crispy. Cool before serving.
- Serve soup warm topped with crispy tortilla strips, fresh cilantro, lime wedges, sliced jalapeños, and Cotija cheese.
