Chicken Tortilla Soup

This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all the veggies, all the flavors, corn, beans, and tender shreds of chicken. Just 10 minutes of prep needed!

If I love anything in this world, it’s taking a classic comfort food and making it into a soup. Lasagna Soup, Taco Soup, Cheeseburger Soup, Chicken Pot Pie Soup…I mean, what’s better than a cozy bowl of soup?!

This Chicken Tortilla Soup is like your favorite chicken tacos in soup form. It’s made with tender shredded chicken simmered in a rich, flavorful, tomato-y broth along with black beans, corn, veggies, and jalapeños for a kick of heat. 

Top it off with homemade or store-bought crispy tortilla strips and any of your favorite taco fixings.

Bonus: this delicious soup is made in just one pot and takes just over 30 minutes from start to finish!

Looking for more taco tuesday inspiration? Try this Chicken Enchilada Casserole or these Easy Breakfast Tacos!

Why we love this Chicken Tortilla Soup recipe:

• Simple ingredients: Many of the ingredients are canned, making this recipe a breeze! Plus, you can use leftover chicken or rotisserie chicken to make things even easier. 
• Perfect for busy weeknights: Since this soup is ready in 35 minutes, it’s perfect for last-minute meals when you don’t feel like cooking!
• Perfect comfort food: This Mexican-inspired soup tastes just like chicken tacos simmered in a hearty broth, so it’ll quickly become a hit with the whole family.

Easy Chicken Tortilla Soup ingredients:

• Oil: you’ll need a couple tablespoons of oil to sauté the veggies before making the soup. I use canola oil but you can use any oil with a high smoke point and neutral flavor.
• Veggies: we’re using a combination of red pepper, onion, and jalapeño. The jalapeno won’t make it crazy spicy, but if you like things pretty tame you can omit it.
• Tomato Paste: adds flavor depth, richness, and tomato flavor to the broth.
• Seasonings: we’re spicing up our soup with minced garlic, cumin, chili powder, and salt. 
• Diced Tomatoes: no need to drain them first. The liquid goes right into the broth. I always choose low sodium when possible.
• Chicken Broth: I recommend a low sodium broth so your soup doesn’t get too salty. If you only have regular, add less with the other seasonings so you can adjust to taste later on
• Chicken Breasts: you’ll need two boneless, skinless chicken breasts. If you’ve got leftover Shredded Chicken or Instant Pot Shredded Chicken, you can use that as well!
• Canned Sweet Corn: no need to drain the corn either. That liquid also becomes part of the broth.
• Canned Black Beans: drained and rinsed.
• Garnishes: sliced jalapeños, sour cream, cilantro, lime wedges, and tortilla strips. 

How to Make Chicken Tortilla Soup

This Chicken Tortilla Soup is a one-pot meal that’s ready in just over 30 minutes! Find the detailed recipe down in the recipe card.

• Sauté the veggies: In a pot, add red pepper, onion, and jalapeño. Sauté until softened. Add the seasonings and toast for 1 minute.
• Add liquids and chicken: add the broth and tomatoes, then add the chicken and simmer until cooked through.

• Remove chicken and shred or chop. Stir it back in.
• Finish and serve: Remove the chicken from the pot, shred it, then place it back into the pot. Add the corn and beans, then serve as desired.

How to make homemade Tortilla Strips:

To make your own tortilla strips, slice flour or corn tortillas into thin strips.

Heat 1/2″ of oil in a shallow pan over medium-high heat, then fry for 1-2 minute per side or until golden. 

(You’ll know the frying oil is ready when you insert the tip of a wooden spoon and bubbles form around the spoon.)

Variations and Substitutions

• Use another meat. Feel free to swap the chicken breast out for turkey breast or sauté some ground beef with the veggies at the start of the recipe. 
• Make it creamy. Add a splash of heavy cream or stir a scoop of sour cream directly into the pot. 
• Make it vegetarian. Simply leave out the chicken and swap the chicken broth for veggie broth! Feel free to bulk it up with extra veggies if you like.

How to store:

Leftover Chicken Tortilla Soup will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in the microwave or on the stove. 

Can I make this soup in the slow cooker?

Absolutely!

Skip the oil and toss all your ingredients except for the garnishes in the slow cooker! Cook on low heat 4 hours. Pull out the chicken, shred it, add it back to the soup, and stir! Add your favorite toppings and serve.

Serving Suggestions:

I love to load my soup bowl up with more sliced jalapeños, sour cream, chopped cilantro, lime wedges, and tortilla strips! Don’t hold back with your toppings. Grab whatever taco toppings you love. Black olives, green chiles, shredded cheddar, and cotija cheese would all also be great options. 

Looking for a simple side dish to serve alongside your Chicken Tortilla Soup? Try it with a Chicken Quesadilla, Dorito Taco Salad, or Roasted Green Beans tossed with taco seasoning.

More soup recipes you’ll love:

• The BEST White Chicken Chili recipe — cozy and hearty!
• Chicken Pot Pie Soup — perfect for dunking your carb of choice.
• Crockpot Chicken Taco Soup –many of the same flavors, in an easy slow cooker soup!
• Quick Chicken Bacon Rice Soup — creamy and smoky.