Irresistible Chicken Tortilla Soup Recipes

Chicken tortilla soup is one of those timeless dishes that never fails to bring comfort. From the first spoonful, you’re greeted with tender chicken, smoky spices, and the irresistible crunch of tortilla strips. Whether it’s a cozy family dinner or a simple lunch on a chilly afternoon, this soup delivers bold flavors with very little effort. It’s a one-pot wonder that fills your kitchen with the kind of aroma that pulls everyone to the table. I’ve made countless variations over the years, and this version is my go-to: hearty, balanced, and deeply satisfying. If you’re looking for something easy, nourishing, and full of flavor, this chicken tortilla soup is it.

Why You’ll Love This Recipe

this recipe

• Quick & Simple: Ready in under 45 minutes with minimal prep.
• Full of Flavor: A rich blend of cumin, chili powder, and garlic gives every spoonful a warm, smoky taste.
• Customizable: Spice it up or tone it down—add jalapeños, black beans, or even corn.
• Crowd-Pleaser: Perfect for both casual meals and festive gatherings.
• Great Leftovers: Tastes even better the next day.

I’ve made this soup for weeknight dinners, potlucks, and even cold Sunday afternoons—and it never disappoints.

Ingredients

Here’s everything you need to make this flavor-packed chicken tortilla soup from scratch:

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 bell peppers, chopped (any color works well)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups low-sodium chicken broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 cup tortilla chips (store-bought or homemade)
• ¼ cup fresh cilantro, roughly chopped
• Juice of 1 lime, freshly squeezed
• Salt and black pepper, to taste
• (Optional add-ins):
  • 1 cup corn (fresh, canned, or frozen)
  • 1 can black beans, drained and rinsed
  • 1 diced jalapeño for extra heat

All these ingredients come together for a rich, hearty, and satisfying soup that tastes like it simmered all day—but takes less than an hour.

Instructions

Follow these simple steps to make your chicken tortilla soup from scratch:

1. Cook the Chicken
   Place chicken breasts in a large pot or Dutch oven. Cover with water or broth and cook over medium heat until fully cooked (internal temp of 165°F/75°C). Remove and shred using two forks.
2. Sauté Aromatics
   In the same pot, discard excess liquid (if needed), then add a splash of oil. Sauté chopped onion and minced garlic over medium heat for 3–4 minutes, until softened and fragrant.
3. Add Vegetables & Spices
   Stir in chopped bell peppers, cumin, and chili powder. Cook for another 2–3 minutes to toast the spices and soften the peppers.
4. Pour in Tomatoes and Broth
   Add the diced tomatoes (with their juices) and chicken broth. Stir well to combine and bring the soup to a gentle simmer.
5. Simmer the Soup
   Let it simmer uncovered for about 15 minutes, allowing the flavors to meld. Stir occasionally.
6. Add the Chicken Back In
   Return the shredded chicken to the pot. Simmer another 5–7 minutes to heat through.
7. Finish with Lime and Cilantro
   Just before serving, stir in the fresh lime juice and chopped cilantro for brightness and freshness.
8. Serve with Toppings
   Ladle soup into bowls. Top with tortilla chips, avocado slices, shredded cheese, or extra lime wedges—whatever you love.

Recipe Details

Here’s a quick breakdown to help you plan your meal prep:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6 bowls (about 1.5 cups each)

Nutrition Facts (Per Serving — Approx. 1 Bowl)

• Calories: 320
• Protein: 30g
• Carbohydrates: 32g
• Fiber: 5g
• Sugar: 4g
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 680mg
• Trans Fat: 0g

Note: Nutrition may vary based on added toppings like cheese, avocado, or sour cream.

Tips & Variations

👨‍🍳 Chef’s Tips

• Use homemade broth for deeper flavor—it’s worth the extra step.
• Avoid overcooking the chicken—once it hits 165°F, pull it off the heat to keep it juicy.
• Toppings make the dish: Try avocado, shredded cheese, sour cream, or pickled jalapeños.
• Prep ahead: Shred the chicken and chop veggies in advance to save time.

🔁 Easy Variations

• Make it vegetarian: Swap chicken for black beans or pinto beans and use vegetable broth.
• Add sweetness: Stir in 1 cup of corn kernels for a sweet contrast to the spices.
• Turn up the heat: Toss in diced jalapeños or a pinch of cayenne pepper.
• Make it creamy: Add a splash of heavy cream or a dollop of Greek yogurt before serving.
• Low-carb option: Replace tortilla chips with cheese crisps or skip them entirely.

Chicken Tortilla Soup

A cozy, flavorful chicken tortilla soup made in one pot with simple ingredients. Perfect for a comforting weeknight dinner with customizable toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• – 3–4 boneless skinless chicken breasts (about 1.5 lbs)
• – 1 tablespoon olive oil
• – 1 medium onion chopped
• – 3 cloves garlic minced
• – 2 bell peppers chopped (any color)
• – 1 can 14.5 oz diced tomatoes with green chilies
• – 4 cups low-sodium chicken broth
• – 2 teaspoons ground cumin
• – 2 teaspoons chili powder
• – 1 teaspoon smoked paprika optional
• – Salt & pepper to taste
• – 1 cup tortilla chips
• – 1/4 cup fresh cilantro chopped
• – Juice of 1 lime
• **Optional Toppings**:
• – Sliced avocado
• – Shredded cheese
• – Sour cream
• – Jalapeños
• – Extra tortilla strips

Equipment

• – Large soup pot
• Cutting board
• – Knife
• Ladle

Method

 

1. In a large pot, heat olive oil over medium heat. Add chicken breasts and cook until done (165°F). Remove, shred, and set aside.
2. In the same pot, sauté chopped onion for 2–3 minutes. Add garlic and cook for 1 more minute.
3. Stir in bell peppers, cumin, chili powder, and paprika. Cook for 3–4 minutes.
4. Add diced tomatoes with their juices and chicken broth. Bring to a simmer.
5. Return shredded chicken to the pot. Simmer for 15–20 minutes.
6. Season with salt, pepper, lime juice, and chopped cilantro.
7. Serve hot with tortilla chips and your favorite toppings.

Notes

– You can use rotisserie chicken for convenience.
– Soup can be stored for up to 3 days or frozen for 3 months.

FAQs

❓Can I make chicken tortilla soup in a slow cooker?

Yes! Add all ingredients (except toppings, lime juice, and cilantro) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken at the end, then stir in lime juice and cilantro before serving.

❓Can I use rotisserie chicken?

Absolutely. It’s a great shortcut. Just shred about 3 cups of rotisserie chicken and add it after the soup has simmered—heat it through before serving.

❓What toppings go best with chicken tortilla soup?

Some favorites include:

• Crushed tortilla chips
• Avocado slices
• Shredded cheese (cheddar, pepper jack)
• Sour cream or Greek yogurt
• Fresh cilantro
• Lime wedges
• Diced red onion or jalapeños

❓How do I store leftovers?

Let the soup cool completely. Store in an airtight container in the fridge for up to 3–4 days. Reheat on the stove or microwave. Add a splash of broth if it thickens.

Conclusion

There’s a reason chicken tortilla soup remains a staple in so many kitchens—it’s fast, flavorful, and endlessly customizable. Whether you’re feeding your family or making a batch for meal prep, this soup checks every box: hearty, healthy, and packed with bold, comforting flavors. Keep it simple or load it up with all your favorite toppings—the result is always a crowd-pleaser. So grab your pot, simmer up some magic, and enjoy the best homemade tortilla soup you’ll ever taste.