Easy Homemade Chicken Tortilla Soup Recipe

Updated on: December 17, 2025

Close-up of a vibrant bowl of chicken tortilla soup recipe garnished with avocado, tortilla strips, and fresh cilantro on a modern kitchen counter.

Warm up with a bowl of this incredibly delicious and easy homemade chicken tortilla soup recipe! This comforting meal brings together tender shredded chicken, hearty beans, and vibrant spices in a savory broth, creating a flavorful experience in every spoonful. You will love how simple it is to prepare, yet it delivers rich, satisfying tastes perfect for any day of the week.

Why You’ll Love This Chicken Tortilla Soup

This inviting chicken tortilla soup is a true crowd-pleaser, perfect for quick weeknight dinners or cozy gatherings.

Irresistible Flavor: It boasts a delightful blend of smoky chili, zesty lime, and savory chicken.
Quick & Easy: Minimal prep and active cooking time mean a delicious meal is ready fast.
Family-Friendly: A mild base makes it appealing to all ages, and everyone can customize their bowl.
Nutritious & Filling: Packed with protein, fiber, and fresh vegetables for a wholesome meal. Incorporating a balanced diet with good sources of protein and fiber offers numerous health advantages, as detailed by MyCHN on the benefits of a high-protein, high-fiber diet.
Customizable Fun: Endless topping possibilities let you personalize each serving to your taste.

Ingredients

Gather these simple ingredients to create your comforting chicken tortilla soup recipe. You will find most of these items already in your pantry.

For the Soup Base:

2 Tbsp light olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1-2 jalapeño peppers, seeded and diced
32 oz chicken broth
28 oz can crushed tomatoes
1 lb cooked shredded chicken breasts (2 medium), or leftover rotisserie chicken
15 oz can corn, drained and rinsed
15 oz can black beans, drained and rinsed
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp salt, or to taste
1/3 cup fresh cilantro, chopped, plus more for garnish
1 1/2 Tbsp lime juice, from 1 lime, or to taste

For the Crispy Tortilla Strips:

1/4 cup olive oil
8 corn tortillas, 6-inch

For Serving:

1 large avocado, diced
1 lime, cut into wedges
Additional fresh cilantro
Optional toppings: sour cream, shredded cheese, hot sauce

Notes & Substitutions

Use a store-bought rotisserie chicken for ultimate ease; otherwise, poach raw chicken breasts. Feel free to swap chicken broth for vegetable broth if preferred. Adjust the jalapeño quantity to control the spice level or omit it for a milder soup. Pinto beans work well if you don’t have black beans, and frozen corn is a fine substitute for canned. Fresh cilantro offers vibrant flavor, but dried can work in a pinch (use less). Corn tortillas are best for crispiness, but flour tortillas can be used in a pinch.

Equipment

Having the right tools makes preparing your chicken tortilla soup a breeze.

Large Dutch oven or stockpot (6-quart recommended)
Cutting board and sharp knife
Measuring cups and spoons
Small skillet (8-inch) for tortillas
Slotted spoon or tongs
Ladle

Instructions

Follow these step-by-step instructions to create a wonderfully flavorful chicken tortilla soup recipe. Making this soup is simpler than you think!

Prepare Tortilla Strips: Slice the 8 corn tortillas into thin strips. Heat 1/4 cup olive oil in a small skillet over medium-high heat. Once hot, add a single layer of tortilla strips without overcrowding the pan. Fry the strips for 2-3 minutes, turning occasionally, until they are golden brown and crisp. Use a slotted spoon or tongs to transfer the crispy strips to a plate lined with paper towels to drain excess oil. Season them lightly with salt while still warm. Repeat with remaining tortilla strips until all are cooked.
Sauté Aromatics: Heat 2 tablespoons of light olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the minced garlic and diced jalapeño peppers. Sauté for another minute until fragrant, being careful not to burn the garlic.
Build Soup Base: Pour in the 32 oz chicken broth and the 28 oz can of crushed tomatoes. Stir well to combine all ingredients. Add the 1 1/2 teaspoons of chili powder and 1 1/2 teaspoons of ground cumin. Bring the mixture to a gentle simmer, stirring to ensure the spices are fully incorporated.
Add Chicken & Simmer: Stir in the 1 lb of cooked shredded chicken. Reduce the heat to low, cover the pot, and allow the soup to simmer for 10-15 minutes. This simmering time helps the flavors meld together beautifully, creating a more cohesive and delicious broth.
Finish & Season: Remove the lid. Stir in the 15 oz can of drained corn and the 15 oz can of drained black beans. Add the 1/3 cup of fresh chopped cilantro and the 1 1/2 tablespoons of fresh lime juice. Season the soup with 1 teaspoon of salt, or adjust to your taste preferences. Gently heat the soup through for another 2-3 minutes, ensuring the beans and corn are warmed without overcooking.
Serve: Ladle the hot chicken tortilla soup into individual serving bowls. Garnish each bowl generously with the crispy homemade tortilla strips. Top with diced avocado, fresh lime wedges, and additional chopped cilantro. Serve immediately and savor every spoonful of your delicious creation.

Pro Tips & Troubleshooting

Make your chicken tortilla soup recipe exceptional with these expert tips.

Deepen Flavor: For a richer soup, briefly toast your chili powder and cumin in the dry pot for 30 seconds before adding liquids. This technique helps to release the spices’ aromatic oils and enhances their flavor, as explained in an article about the culinary benefits of toasting spices.
Crispy Tortillas: When frying tortilla strips, ensure the oil is hot and avoid overcrowding the skillet. Fry in batches for perfectly crisp results.
Adjusting Spice: Control the heat by adding more or less jalapeño. For extra spice, leave some seeds in, or add a pinch of cayenne pepper.
Prevent Watery Soup: If your soup seems too thin, simmer it uncovered for a few extra minutes to allow some liquid to evaporate and the flavors to concentrate.
Chicken Tenderness: Use pre-cooked chicken or add raw chicken to the broth to cook gently. Avoid overcooking, which can make the chicken tough.
Make Ahead: Prep and chop all your vegetables ahead of time. Store them in separate containers in the refrigerator to speed up cooking on a busy day.

Serving, Storage & Variations

This versatile chicken tortilla soup is easy to customize and store, making it a perfect meal for any occasion.

Serving Suggestions

Elevate your soup experience with a variety of fresh toppings. Offer a dollop of cool sour cream or Greek yogurt. Shredded Monterey Jack or cheddar cheese melts beautifully into the hot soup. A side of warm cornbread or a simple green salad complements the meal perfectly. Don’t forget a splash of your favorite hot sauce for an extra kick!

Storage Instructions

Allow your soup to cool completely before storing. Transfer it to airtight containers and refrigerate for up to 3-4 days. For longer storage, freeze the soup (without the tortilla strips) in freezer-safe containers for up to 3 months. Thaw frozen soup in the refrigerator overnight, then reheat gently on the stovetop, adding a splash of broth if needed.

Recipe Variations

Spicy Kick: For those who love heat, add a diced serrano pepper, a pinch of cayenne pepper, or a dash of chipotle powder.
Creamy Version: Stir in 1/4 cup of heavy cream or a few tablespoons of cream cheese at the very end for a richer, creamier texture.
Vegetarian Option: Easily make this a vegetarian tortilla soup by substituting chicken broth with vegetable broth and omitting the chicken. You can add extra beans, corn, or roasted vegetables.
Different Proteins: Experiment with leftover cooked pork or beef, or add sautéed shrimp during the last few minutes of cooking for a seafood twist.
Extra Veggies: Boost the nutrition and flavor by adding diced bell peppers, zucchini, or carrots along with the onions.

Nutrition Information

This chicken tortilla soup offers a nourishing and satisfying meal.

Nutrient	Amount Per Serving (Estimate)
Calories	350-400
Protein	25-30g
Fat	15-20g
Carbs	30-35g
Fiber	6-8g

Disclaimer: Nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands and serving sizes. It is provided for informational purposes only.

Frequently Asked Questions (FAQ)

Find quick answers to common questions about this flavorful chicken tortilla soup recipe.

Can I use raw chicken breasts? Yes, you can dice raw chicken breasts and add them to the simmering broth in step 4. Ensure they are cooked through before adding other ingredients.
Is this soup freezer-friendly? Absolutely, this soup freezes beautifully without the tortilla strips. Store it in an airtight container for up to 3 months.
How can I make the soup spicier? Add an extra jalapeño, a pinch of cayenne pepper, or a few drops of your favorite hot sauce when serving. Leaving some jalapeño seeds in also increases heat.
What are the best toppings? Crispy tortilla strips, diced avocado, lime wedges, fresh cilantro, sour cream, and shredded cheese are all fantastic choices.
Can I make it ahead of time? Yes, prepare the entire soup ahead of time and store it in the refrigerator. Reheat gently on the stovetop when ready to serve, adding fresh toppings just before eating.

Conclusion

This easy homemade chicken tortilla soup recipe is a heartwarming and incredibly flavorful meal that truly satisfies. With simple ingredients and straightforward steps, you can create a vibrant, comforting dish perfect for any occasion. Don’t hesitate to give this recipe a try and share the joy with your family and friends. We would love to see your creations, so please share your feedback and photos!