Chicken Tortilla Soup – A Cozy Family Favorite

There’s nothing quite like a big pot of homemade soup simmering on the stove on a chilly day.

This easy chicken tortilla soup is one of those recipes that is full of flavor, hearty enough for dinner, and simple enough to make on a busy weeknight.

Made with tender shredded chicken, black beans, corn, tomatoes, and Mexican-inspired seasonings, this soup has a flavorful broth that tastes even better with your favorite toppings.

The best part is that you can use leftover chicken or a rotisserie chicken to make preparation even easier.

Add some crispy tortilla strips, shredded cheese, avocado, and a squeeze of fresh lime, and you have a delicious meal the whole family will enjoy.

Why You’ll Love This Chicken Tortilla Soup

• Easy to make: Everything comes together in one pot.
• Great for leftover chicken: Rotisserie chicken makes this recipe especially quick.
• Easy to customize: Add more vegetables, adjust the spice level, or change up the toppings.
• Perfect for leftovers: The soup reheats well and makes a great lunch the next day.

Ingredients for Chicken Tortilla Soup

You probably have several of these ingredients in your pantry already.

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chilies
• 6 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime

Toppings

• Crispy tortilla strips or crushed tortilla chips
• Shredded cheddar or Mexican blend cheese
• Diced avocado
• Sour cream
• Fresh cilantro
• Sliced green onions
• Lime wedges

How to Make Chicken Tortilla Soup

Step 1: Cook the vegetables.

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another minute.

Step 2: Add the seasonings.

Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cooking the spices briefly with the vegetables helps bring out their flavor.

Step 3: Add the broth and remaining ingredients.

Pour in the chicken broth and add the diced tomatoes, green chilies, black beans, and corn. Stir everything together.

Bring the soup to a gentle boil, then reduce the heat and simmer for about 15–20 minutes.

Step 4: Add the chicken.

Stir in the cooked shredded chicken. Let the soup simmer for another 5–10 minutes, until the chicken is heated through and all the flavors have had time to blend.

Step 5: Finish and serve.

Remove the soup from the heat and stir in the fresh lime juice. Taste and adjust the seasonings if needed.

Ladle into bowls and add your favorite toppings. Don’t skip the tortilla strips! They add a wonderful crunch to the soup.

Tips for Making the Best Chicken Tortilla Soup

Use rotisserie chicken. This is one of my favorite shortcuts for making homemade soup. You can also use leftover baked or grilled chicken.

Adjust the spice level. For a milder soup, use mild green chilies and reduce the chili powder. If you like a little heat, add diced jalapeños or a pinch of cayenne pepper.

Make your own tortilla strips. Cut corn tortillas into thin strips, toss lightly with oil, and bake at 400°F for about 8–10 minutes, turning once, until crisp. You can also fry them in a little oil until golden.

Add more vegetables. Diced zucchini, carrots, or additional bell peppers are easy additions.

Make it creamier. For a creamier version, stir in a little heavy cream or cream cheese just before serving.

What to Serve with Chicken Tortilla Soup

This soup is filling enough to serve on its own, especially with all the toppings. If you want to make a bigger meal, try serving it with:

• Homemade cornbread
• Cheese quesadillas
• Mexican rice
• A simple green salad
• Warm flour tortillas

If you enjoy Mexican-inspired soups, you might also like my Easy Chicken Taco Soup Recipe or Chicken Enchilada Soup. Both are hearty, flavorful options for easy family dinners.

For something a little different, try my Creamy Thai Chicken Soup. It has a completely different flavor profile but is another delicious way to turn chicken into a comforting bowl of soup.

How to Store Leftover Chicken Tortilla Soup

Let the soup cool before transferring it to an airtight container.

• Refrigerator: Store leftovers for up to 3–4 days.
• Freezer: Freeze the soup without the toppings for up to 3 months.
• Reheating: Warm on the stovetop over medium-low heat or microwave individual portions until heated through.

If the soup thickens while sitting in the refrigerator, add a little chicken broth when reheating to thin it back out.

I recommend storing tortilla strips and other crunchy toppings separately so they don’t get soggy.

Easy Chicken Tortilla Soup Recipe

This easy chicken tortilla soup is a great recipe to keep on hand for busy weeknights, chilly evenings, or anytime you’re craving a warm and satisfying homemade meal. Set out a variety of toppings and let everyone customize their own bowl!

Ingredients

• 2 cups cooked shredded chicken
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chilies
• 6 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime

Instructions

Heat olive oil in a large soup pot over medium heat. Add onion and bell pepper and cook for about 5 minutes until softened.

Add garlic and cook for another minute.

Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.

Add chicken broth, diced tomatoes, green chilies, black beans, and corn.

Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.

Stir in shredded chicken and simmer for another 5–10 minutes until heated through.

Remove from heat and stir in lime juice.

Serve with tortilla strips, shredded cheese, avocado, sour cream, and fresh cilantro.

Enjoy!

Follow my cozy soup recipes board on Pinterest.