This chicken tortilla soup recipe is easy to make with just one pot!
Tender chicken breasts are simmered in seasoned broth with beans and veggies and then topped with fried tortilla strips and avocado slices for an easy anytime meal.
- It’s quick to prep in just one pot.
- No need for cooked chicken, it simmers in the broth making it easy and flavorful!
- It’s packed with veggies and beans (add extra if you’d like) for a hearty soup packed with goodness.
- Everyone loves the flavor and it reheats and freezes well.
What You’ll Need To Make Chicken Tortilla Soup
- Chicken: I use boneless skinless chicken breasts for this soup—they do not need to be pre-cooked or browned. You can replace it with chicken thighs or leftover rotisserie chicken (see recipe notes). Frozen chicken can also be used; just allow more time for cooking.
- Seasoning: Use a packet or make homemade taco seasoning.
- Vegetables: Onions, Rotel tomatoes, and corn add flavor to this chicken tortilla soup.
- Broth: I prefer chicken broth in this recipe, but you can use beef or vegetable broth. Low-sodium chicken broth works well too.
- Tortilla Strips: Homemade tortillas taste best in this recipe and are super easy to make, or you can buy them. Short on time? Crush up some tortilla chips or Fritos.
- Stretch the chicken further by adding extra vegetables, like green bell pepper or zucchini, and broth.
- Add 2 cups extra broth to the soup and add cooked white rice to the bottom of each bowl to stretch the soup further.
How to Make Chicken Tortilla Soup
- Make tortilla strips (recipe below).
- Soften onion, garlic, and jalapeno. Add the remaining soup ingredients (including raw chicken breasts) and simmer.
- Remove chicken, shred, and return to the soup.
- Serve with desired toppings—see my favorites below.
Add Fun Toppings!
Chicken tortilla soup is a fun family recipe—set out your favorite toppings and let everyone dress their own bowl.
- Sour cream, salsa, or guacamole.
- Cheese: Crumbled cotija cheese, cheddar cheese, or shredded Monterey jack cheese.
- Flavor Boosters: Lime wedges, black olives, green onions.
Storing Leftovers Soup
Keep leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave and add fresh toppings.
Freeze leftover soup in zippered bags for up to 3 months and thaw overnight in the refrigerator before reheating.
More Chicken Favorites
Did you enjoy this Chicken Tortilla Soup Recipe? Be sure to leave a comment and rating below.
Chicken Tortilla Soup
This chicken tortilla is hearty and comforting with just the perfect spicy kick.
Prevent your screen from going dark
-
For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
-
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on a paper towel. While warm, sprinkle with salt to taste.
-
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened about 3 to 4 minutes.
-
Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
-
Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
-
Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
-
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Toritlla Strips: Tortilla strips can be replaced with tortilla chips or they can be cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons of oil and salt. Cook in the air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to ensure they don’t burn.
Spice: Reduce the spice by replacing jalapeno with green chiles.
Serving suggestion: Create a fun meal by serving it with a variety of toppings.
Leftovers & Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. To freeze, cool completely, transfer it to a freezer-safe container or resealable plastic bag for up to 4 months.
Serving: 1.25cup | Calories: 278 | Carbohydrates: 27g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 671mg | Potassium: 714mg | Fiber: 6g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 19.9mg | Calcium: 69mg | Iron: 2.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Soup
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
