This chicken tortilla soup recipe is easy to make with just a pot!
Tender chicken breasts are simmered in broth seasoned with beans and vegetables and then topped with fried tortilla strips and sliced avocado for an easy anytime meal.
- It’s quick to prepare in just one pot.
- No need for cooked chicken, it simmers in the broth making it easy and tasty!
- It’s packed with vegetables and beans (add more if you like) for a hearty soup full of deliciousness.
- 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; It is not necessary to precook or brown them. You can replace it with chicken thighs or leftover roast chicken (see recipe notes). You can also use frozen chicken; it just leaves 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 meat or vegetable broth. Low-sodium chicken broth also works well.
- Tortilla strips: Homemade tortillas taste better in this recipe and are super easy to make, or you can buy them. Little time? Crush some tortilla or fried chips.
- Stretch the chicken further by adding more vegetables, such as green pepper or zucchini, and broth.
- Add 2 cups of 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 the onion, garlic and jalapeño. Add remaining soup ingredients (including raw chicken breasts) and bring to a simmer.
- Remove the chicken, shred it, and return it to the soup.
- Serve with whatever toppings you like; See my favorites below.
Add fun toppings!
Chicken Tortilla Soup is a fun family recipe – put out your favorite ingredients and let everyone make their own dish.
- Sour cream, salsa or guacamole.
- Cheese: Shredded cotija cheese, cheddar cheese, or grated Monterey jack cheese.
- Flavor enhancers: Lime wedges, black olives, green onions.
Storing Leftover Soup
Store leftover chicken tortilla soup in a covered container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave and add fresh toppings.
Freeze leftover soup in resealable bags for up to 3 months and thaw overnight in the refrigerator before reheating.
More favorite chicken
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 the perfect spicy kick.
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For the tortilla strips, cut them into ¼-inch strips. In a small skillet, heat ¼ cup vegetable oil over medium-high heat.
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Add the tortillas, in small batches, to the oil and fry until crisp, about 1 minute per side. Remove from oil and drain on a paper towel. While hot, sprinkle with salt to taste.
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In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot and cook until the onion softens, about 3 to 4 minutes.
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Add the chicken broth, black beans, crushed tomatoes, diced tomatoes with their juice, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
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Add the chicken breasts and bring the soup to a boil over high heat. Reduce heat to simmer and cook uncovered for 20 minutes, or until chicken is cooked through.
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Remove chicken from pot and shred with two forks. Add the shredded chicken back to the pot and simmer for 3 more minutes. Taste and season with salt and pepper.
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Pour soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Toritlla strips: The tortilla strips can be replaced with tortilla chips or they can be cooked in the fryer or oven. Toss strips with 1 ½ tablespoons oil and salt. Cook in the air fryer at 350°F for 2 to 4 minutes or until crispy or bake at 350°F for 11 to 14 minutes. Check the strips ahead of time to make sure they don’t burn.
Spice: Reduce the spiciness by replacing the jalapeño with green chiles.
Service Suggestion: Create a fun meal by serving it with a variety of toppings.
Leftovers and freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave. freezeLet cool completely, transfer to a freezer-safe container or resealable plastic bag for up to 4 months.
Service: 1.25cup | Calories: 278 | Carbohydrates: 27gram | Protein: 18gram | Fat: 11gram | Saturated fats: 1gram | Cholesterol: 36mg | Sodium: 671mg | Potassium: 714mg | Fiber: 6gram | Sugar: 4gram | Vitamin A: 290UI | Vitamin C: 19.9mg | Calcium: 69mg | Iron: 2.7mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Soup Kitchen American, Mexican© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
