Authentic Mexican Chicken Tortilla Soup Recipe (Easy!)

I just whipped up an Easy Tortilla Soup Recipe that tastes like a taqueria bowl and is ready in under 30 minutes so you can pretend you planned this.

I’m obsessed with this Chicken Tortilla Soup because it tastes like actual Mexico in a bowl, not the watered-down stuff you get at chains. I love the crunchy tortilla strips and the way a jalapeño sneaks in cheeky heat.

And the avocado on top? Yes.

I crave it on bad days, rushed weeknights, and when friends drop by. It’s simple, loud, and real.

Authentic Mexican Chicken Tortilla Soup makes me feel like someone finally got it right, bold, saucy, and impossible not to slurp. Could eat it every single day, greasy-spoon level satisfaction that never gets old.

No contest, honestly.

Ingredients

• Oil: it’s the pan starter, gives browned goodness.
• White onion: sweet base, softens into cozy flavor.
• Garlic: basically punchy aroma, keeps it homey.
• Jalapeño: adds heat if you’re feeling brave.
• Cumin: warm, earthy note that ties things together.
• Chili powder: gives chile backbone and color.
• Oregano: herby, slightly lemony feel, classic touch.
• Salt: brings everything into balance, don’t skip.
• Pepper: fresh bite, subtle spark in each spoonful.
• Diced tomatoes: juicy body and bright tomato tang.
• Chicken broth: the liquid heart, full of comfort.
• Shredded chicken: protein, cozy texture, makes it hearty.
• Corn: sweet pops that cut through the heat.
• Black beans: earthy protein, optional but filling.
• Lime juice: bright zip that wakes the soup.
• Cilantro: fresh lift, kind of herby zing.
• Tortilla strips: crunchy topping, great contrast in texture.
• Avocado: creamy coolness, soothes spicy bites.
• Queso fresco: salty crumble, perfect finishing touch.
• Tortilla chips: fun for scooping, optional crunch buddy.

Ingredient Quantities

• 2 tablespoons vegetable oil or olive oil
• 1 medium white onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced (or 1 teaspoon jarred garlic)
• 1 jalapeño, seeded and finely chopped (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano, preferably Mexican oregano
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5 ounce) can diced tomatoes, preferably fire roasted
• 4 cups low sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie chicken or quickly poached breasts), about 12 ounces cooked
• 1 cup frozen or canned sweet corn, drained if canned
• 1 (15 ounce) can black beans, rinsed and drained (optional)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro, plus extra for garnish
• 4-6 corn tortillas, cut into strips and crisped in oil or baked, for topping
• 1 avocado, diced, for serving
• 1/2 cup crumbled queso fresco or cotija, for serving
• Tortilla chips for serving, optional

How to Make this

1. Heat 2 tablespoons vegetable or olive oil in a large pot over medium heat until shimmering, then add 1 cup finely chopped white onion and sauté about 4 minutes until soft and just starting to brown.

2. Stir in 3 minced garlic cloves (or 1 teaspoon jarred), 1 seeded and finely chopped jalapeño if using, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 30 to 45 seconds until fragrant, don’t burn the garlic.

3. Add 1 (1
4.5 ounce) can diced tomatoes (fire roasted if you got it) and 4 cups low sodium chicken broth; scrape the bottom of the pot to get all the browned bits, then bring to a gentle simmer.

4. Add 2 cups cooked shredded chicken (rotisserie works great or quickly poach 2 breasts in the broth for 10 minutes then shred), 1 cup sweet corn and 1 (15 ounce) can black beans if using; simmer 8 to 10 minutes so flavors meld but keep it quick.

5. Taste and adjust salt and pepper; squeeze in 2 tablespoons fresh lime juice and stir in 1/4 cup chopped fresh cilantro right at the end for bright flavor.

6. While the soup simmers, crisp your tortillas: cut 4 to 6 corn tortillas into strips and either fry in a little oil until golden and drain on paper towels, or toss with a little oil and bake at 400 F for 8 to 10 minutes until crunchy. You can also use tortilla chips if you want less work.

7. Chop 1 avocado and crumble 1/2 cup queso fresco or cotija for toppings; have extra cilantro ready for garnish.

8. Serve the soup hot in bowls, top with tortilla strips or chips, diced avocado, crumbled cheese and extra cilantro. A squeeze of lime at the table is always welcome.

9. Quick hacks: use rotisserie chicken to cut time, blend a cup of the soup then return it for a thicker texture, and if it tastes flat add a pinch of sugar or a splash more lime to bright it up.

Equipment Needed

1. Large heavy-bottomed pot (4 to 6 quarts)
2. Chef knife (for chopping onion, jalapeño and cilantro)
3. Cutting board
4. Wooden spoon or heatproof spatula (for sautéing and scraping)
5. Measuring spoons and 1-cup measure
6. Can opener and colander (for rinsing beans and draining corn)
7. Tongs or slotted spoon (for removing tortilla strips and serving)
8. Skillet or rimmed baking sheet (to fry or bake tortilla strips)
9. Mixing bowl (to toss avocado or hold toppings)
10. Immersion blender or countertop blender (optional, if you want to thicken the soup)

FAQ

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!) Substitutions and Variations

• Vegetable oil or olive oil: use canola or avocado oil instead. Both handle heat well and won’t change the flavor much, though avocado oil gives a little nuttiness.
• White onion: swap with yellow onion or 1/2 cup finely chopped shallot for a milder, slightly sweet taste. If you only have red onion, rinse it after chopping to tame the bite.
• Jalapeño: substitute with serrano for more heat, or 1/4 to 1/2 teaspoon crushed red pepper flakes or a pinch of cayenne if you don’t have fresh chiles. Or leave it out for mild soup.
• Queso fresco or cotija: use crumbled feta or ricotta salata if needed. They are saltier and tangier, so start with less and add more to taste.

Pro Tips

1) Toast the cumin and chili powder in the hot oil for 20 to 30 seconds before adding tomatoes or broth. It really wakes up the spices, but watch it so the garlic does not burn.

2) If you want richer body without long cooking, puree about 1 cup of the finished soup and stir it back in. It makes the broth creamy without cream, and you can still keep chunks of chicken and corn.

3) Crisp the tortillas in the same pot you used for the soup after you remove the soup. A little oil and medium heat gives extra flavor from the browned bits, and fewer pans to wash.

4) Brighten and balance at the end. Fresh lime juice and cilantro added right before serving make the soup pop, and if it tastes flat a tiny pinch of sugar or a splash more lime usually fixes it fast.

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!)

Recipe by Noel Matthews

0.0 from 0 votes

I just whipped up an Easy Tortilla Soup Recipe that tastes like a taqueria bowl and is ready in under 30 minutes so you can pretend you planned this.

Pin

Servings

6

servings

Calories

380

kcal

Equipment: 1. Large heavy-bottomed pot (4 to 6 quarts)
2. Chef knife (for chopping onion, jalapeño and cilantro)
3. Cutting board
4. Wooden spoon or heatproof spatula (for sautéing and scraping)
5. Measuring spoons and 1-cup measure
6. Can opener and colander (for rinsing beans and draining corn)
7. Tongs or slotted spoon (for removing tortilla strips and serving)
8. Skillet or rimmed baking sheet (to fry or bake tortilla strips)
9. Mixing bowl (to toss avocado or hold toppings)
10. Immersion blender or countertop blender (optional, if you want to thicken the soup)

Ingredients

• 2 tablespoons vegetable oil or olive oil

• 1 medium white onion, finely chopped (about 1 cup)

• 3 cloves garlic, minced (or 1 teaspoon jarred garlic)

• 1 jalapeño, seeded and finely chopped (optional, for heat)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon dried oregano, preferably Mexican oregano

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper

• 1 (14.5 ounce) can diced tomatoes, preferably fire roasted

• 4 cups low sodium chicken broth

• 2 cups cooked shredded chicken (rotisserie chicken or quickly poached breasts), about 12 ounces cooked

• 1 cup frozen or canned sweet corn, drained if canned

• 1 (15 ounce) can black beans, rinsed and drained (optional)

• 2 tablespoons fresh lime juice (about 1 lime)

• 1/4 cup chopped fresh cilantro, plus extra for garnish

• 4-6 corn tortillas, cut into strips and crisped in oil or baked, for topping

• 1 avocado, diced, for serving

• 1/2 cup crumbled queso fresco or cotija, for serving

• Tortilla chips for serving, optional

Directions

• Heat 2 tablespoons vegetable or olive oil in a large pot over medium heat until shimmering, then add 1 cup finely chopped white onion and sauté about 4 minutes until soft and just starting to brown.
• Stir in 3 minced garlic cloves (or 1 teaspoon jarred), 1 seeded and finely chopped jalapeño if using, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 30 to 45 seconds until fragrant, don’t burn the garlic.
• Add 1 (1
• 5 ounce) can diced tomatoes (fire roasted if you got it) and 4 cups low sodium chicken broth; scrape the bottom of the pot to get all the browned bits, then bring to a gentle simmer.
• Add 2 cups cooked shredded chicken (rotisserie works great or quickly poach 2 breasts in the broth for 10 minutes then shred), 1 cup sweet corn and 1 (15 ounce) can black beans if using; simmer 8 to 10 minutes so flavors meld but keep it quick.
• Taste and adjust salt and pepper; squeeze in 2 tablespoons fresh lime juice and stir in 1/4 cup chopped fresh cilantro right at the end for bright flavor.
• While the soup simmers, crisp your tortillas: cut 4 to 6 corn tortillas into strips and either fry in a little oil until golden and drain on paper towels, or toss with a little oil and bake at 400 F for 8 to 10 minutes until crunchy. You can also use tortilla chips if you want less work.
• Chop 1 avocado and crumble 1/2 cup queso fresco or cotija for toppings; have extra cilantro ready for garnish.
• Serve the soup hot in bowls, top with tortilla strips or chips, diced avocado, crumbled cheese and extra cilantro. A squeeze of lime at the table is always welcome.
• Quick hacks: use rotisserie chicken to cut time, blend a cup of the soup then return it for a thicker texture, and if it tastes flat add a pinch of sugar or a splash more lime to bright it up.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 460g
• Total number of serves: 6
• Calories: 380kcal
• Fat: 17g
• Saturated Fat: 3.7g
• Trans Fat: 0.2g
• Polyunsaturated: 1.7g
• Monounsaturated: 6.7g
• Cholesterol: 60mg
• Sodium: 550mg
• Potassium: 730mg
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 4g
• Protein: 26g
• Vitamin A: 1200IU
• Vitamin C: 12mg
• Calcium: 150mg
• Iron: 3.2mg