Easy Chicken Tortilla Soup Recipe

I’m sharing my Easy Chicken Tortilla Soup Recipe packed with fresh vegetables, lively Tex-Mex flavors, and a simple, unexpected twist that turns leftover chicken into a vibrant weeknight meal.

I fell for this Easy Chicken Tortilla Soup Recipe the first time I tasted how bright the flavors hit and the way the jalapeño kinda wakes up every spoonful. I love that it still feels fresh and is loaded with veggies so you don’t feel guilty eating a big bowl.

The crunch of corn tortillas on top gives a contrast that makes you pause and go wait what did you put in this. I mess around with toppings every time and somehow it always turns into the bowl your friends beg me for even when I forget an ingredient or two.

Ingredients

• Chicken: Lean protein, keeps you full and adds savory depth to the soup.
• Black beans: Fiber rich plant protein gives body and a mild earthy flavor.
• Corn: Adds sweet pop carbs for energy and nice texture contrast.
• Fire roasted tomatoes: Smoky tangy base that boosts umami and brightens the broth.
• Onion and garlic: Give aromatics savory sweetness, they build flavor layers.
• Lime: Lime juice adds bright acidity it wakes up all the flavors.
• Avocado: Creamy healthy fats cool spice and make each spoonful richer.
• Tortilla strips: Crispy corn strips add crunch and a toasty corn flavor.
• Cilantro: Fresh cilantro gives herbaceous brightness some people love or hate.
• Cheese and sour cream: Add richness and a mellow tang to finish.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced optional
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 bay leaf optional
• 1 (14.5 oz) can fire roasted diced tomatoes
• 4 cups low sodium chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can sweet corn, drained or 1 cup frozen corn
• about 2 cups cooked shredded chicken (about 1 lb)
• Salt and black pepper
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 6 to 8 corn tortillas, cut into strips
• 1 ripe avocado, diced optional
• 1 cup shredded cheddar or Mexican blend cheese optional
• 1/2 cup sour cream or plain Greek yogurt optional

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat, add the chopped yellow onion and chopped red bell pepper, cook until soft and slightly browned about 5 minutes.

2. Add minced garlic and the seeded, minced jalapeño if using, stir 30 seconds to a minute until fragrant, then sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon dried oregano, cook another 30 seconds to wake up the spices.

3. Pour in the 1
4.5 oz can fire roasted diced tomatoes (with juices) and 4 cups low sodium chicken broth, scrape the bottom of the pot to loosen any browned bits, add the bay leaf if you want extra depth, bring to a simmer.

4. Rinse and drain the 15 oz can black beans and add them to the pot, add the drained sweet corn (or 1 cup frozen corn), then stir in about 2 cups cooked shredded chicken; reduce heat and let everything simmer gently 10 to 15 minutes so flavors meld.

5. While the soup simmers crisp the corn tortillas: cut 6 to 8 tortillas into strips, toss with a little oil and bake at 400 F for 8 to 12 minutes until golden and crispy, or fry in a skillet a few minutes per side until brown. Don’t leave them too long or they’ll burn.

6. Remove the bay leaf, stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro, then taste and season with salt and black pepper as needed.

7. If you like a thicker soup, mash a cup or two of the beans right in the pot or pulse about 1 cup in a blender and stir back in; it’s ok to be rustic, don’t over think it.

8. Ladle soup into bowls and top with tortilla strips, diced avocado, a sprinkle of shredded cheddar or Mexican blend, and a dollop of sour cream or plain Greek yogurt if you want it creamy.

9. Serve hot with extra lime wedges and cilantro, store leftovers covered in the fridge 3 to 4 days, reheat gently and crisp fresh tortilla strips before serving.

Equipment Needed

1. Large pot or Dutch oven (6 to 8 qt) for sautéing and simmering the soup
2. Chef’s knife — you’ll use it for the onion, pepper, jalapeño and avocado
3. Cutting board, sturdy; keep one for produce and one for cooked chicken if you want to be safe
4. Wooden spoon or silicone spatula for stirring and scraping up browned bits
5. Can opener for the tomatoes, beans and corn
6. Colander or fine mesh strainer to rinse the beans and drain the corn
7. Baking sheet or large skillet to crisp the tortilla strips (or both if you like)
8. Measuring cups and spoons for broth, spices and oil
9. Potato masher or small blender to thicken the soup if you want it heartier
10. Ladle and bowls for serving, plus tongs or a slotted spoon to handle the tortilla strips

FAQ

Easy Chicken Tortilla Soup Recipe Substitutions and Variations

• Olive oil: swap with avocado oil or canola oil for the same high-heat use. Or use 1 tbsp butter for a richer, slightly nutty taste, just watch it so it doesnt burn.
• Fire roasted diced tomatoes: if you dont have fire-roasted, use regular canned diced tomatoes plus 1/2 tsp smoked paprika or a small spoon of chipotle in adobo to get that smoky kick. Fresh Roma or plum tomatoes, roasted under the broiler and chopped, also work great.
• Black beans: replace with pinto beans, kidney beans, or cannellini/white beans — same texture, just rinse and drain like the recipe says. For a chunky veggie option, use an extra cup of cooked quinoa mixed with corn.
• Cooked shredded chicken: use shredded rotisserie chicken or leftover turkey for speed. For a vegetarian swap use shredded jackfruit or extra beans and veggies for heft, but add a little extra cumin and chili powder so it still tastes like tortilla soup.

Pro Tips

1) Bloom the spices early and watch them, dont let them burn. A quick 30 to 60 second sizzle in hot oil wakes them up and gives way more depth than just dumping them in later.

2) Use rotisserie chicken or shred hot poached thighs, its way easier and tastes better. If you shred while warm the meat soaks up the broth faster, and save any chicken juices to add back for extra richness.

3) Want the soup thicker without cream, mash or blitz about a cup of the beans and stir them back in. An immersion blender does this nicely, just dont over-blend or you’ll lose the rustic texture.

4) Make your tortilla strips and toppings last minute so they stay crisp and fresh. Bake strips on a wire rack for even browning, let them cool on the rack, and toss diced avocado with lime right before serving so it doesnt go brown.

Easy Chicken Tortilla Soup Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Easy Chicken Tortilla Soup Recipe packed with fresh vegetables, lively Tex-Mex flavors, and a simple, unexpected twist that turns leftover chicken into a vibrant weeknight meal.

Pin

Servings

6

servings

Calories

620

kcal

Equipment: 1. Large pot or Dutch oven (6 to 8 qt) for sautéing and simmering the soup
2. Chef’s knife — you’ll use it for the onion, pepper, jalapeño and avocado
3. Cutting board, sturdy; keep one for produce and one for cooked chicken if you want to be safe
4. Wooden spoon or silicone spatula for stirring and scraping up browned bits
5. Can opener for the tomatoes, beans and corn
6. Colander or fine mesh strainer to rinse the beans and drain the corn
7. Baking sheet or large skillet to crisp the tortilla strips (or both if you like)
8. Measuring cups and spoons for broth, spices and oil
9. Potato masher or small blender to thicken the soup if you want it heartier
10. Ladle and bowls for serving, plus tongs or a slotted spoon to handle the tortilla strips

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, chopped

• 1 medium red bell pepper, chopped

• 3 cloves garlic, minced

• 1 jalapeño, seeded and minced optional

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1 bay leaf optional

• 1 (14.5 oz) can fire roasted diced tomatoes

• 4 cups low sodium chicken broth

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can sweet corn, drained or 1 cup frozen corn

• about 2 cups cooked shredded chicken (about 1 lb)

• Salt and black pepper

• Juice of 1 lime

• 1/4 cup chopped fresh cilantro

• 6 to 8 corn tortillas, cut into strips

• 1 ripe avocado, diced optional

• 1 cup shredded cheddar or Mexican blend cheese optional

• 1/2 cup sour cream or plain Greek yogurt optional

Directions

• Heat 1 tablespoon olive oil in a large pot over medium heat, add the chopped yellow onion and chopped red bell pepper, cook until soft and slightly browned about 5 minutes.
• Add minced garlic and the seeded, minced jalapeño if using, stir 30 seconds to a minute until fragrant, then sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon dried oregano, cook another 30 seconds to wake up the spices.
• Pour in the 1
• 5 oz can fire roasted diced tomatoes (with juices) and 4 cups low sodium chicken broth, scrape the bottom of the pot to loosen any browned bits, add the bay leaf if you want extra depth, bring to a simmer.
• Rinse and drain the 15 oz can black beans and add them to the pot, add the drained sweet corn (or 1 cup frozen corn), then stir in about 2 cups cooked shredded chicken; reduce heat and let everything simmer gently 10 to 15 minutes so flavors meld.
• While the soup simmers crisp the corn tortillas: cut 6 to 8 tortillas into strips, toss with a little oil and bake at 400 F for 8 to 12 minutes until golden and crispy, or fry in a skillet a few minutes per side until brown. Don't leave them too long or they'll burn.
• Remove the bay leaf, stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro, then taste and season with salt and black pepper as needed.
• If you like a thicker soup, mash a cup or two of the beans right in the pot or pulse about 1 cup in a blender and stir back in; it's ok to be rustic, don't over think it.
• Ladle soup into bowls and top with tortilla strips, diced avocado, a sprinkle of shredded cheddar or Mexican blend, and a dollop of sour cream or plain Greek yogurt if you want it creamy.
• Serve hot with extra lime wedges and cilantro, store leftovers covered in the fridge 3 to 4 days, reheat gently and crisp fresh tortilla strips before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 570g
• Total number of serves: 6
• Calories: 620kcal
• Fat: 30g
• Saturated Fat: 8g
• Trans Fat: 0.5g
• Polyunsaturated: 4g
• Monounsaturated: 18g
• Cholesterol: 85mg
• Sodium: 800mg
• Potassium: 900mg
• Carbohydrates: 55g
• Fiber: 12g
• Sugar: 7g
• Protein: 35g
• Vitamin A: 2500IU
• Vitamin C: 30mg
• Calcium: 220mg
• Iron: 3.5mg