I’m sharing my Easy Chicken Tortilla Soup Recipe that layers shredded chicken, heaps of fresh vegetables, and a single clever swap to make a classic Tex-Mex favorite surprisingly fresh and healthy.
I’ve been calling this Easy Chicken Tortilla Soup Recipe for years, but friends swear it’s The Best Chicken Tortilla Soup Ever. I don’t always know why, maybe it’s the way a diced yellow onion softens and the fresh cilantro wakes everything up, or maybe it’s the crunchy tortilla surprise at the end.
I toss it on when I want something bright, a little smoky, and totally forgiving of leftovers. It’s not fussy, yet people get quiet after the first spoonful and then start asking for the recipe, which I never fully follow anyway.
It makes weeknight dinners suddenly feel intentional.
Ingredients
- Shredded chicken: lean protein, keeps you full and makes soup comforting.
- Black beans: loaded with fiber and plant protein, gives body and texture.
- Corn: natural sweetness, adds carbs and a pop of color and crunch.
- Fire roasted tomatoes: smoky tang, vitamins and liquid base to deepen flavor.
- Lime juice: bright citrus, adds acidity, balances heat and gives freshness.
- Cilantro: herbaceous freshness, small amount changes flavor, some folks dislike it though.
- Tortillas or chips: provide carbs, crunch and an authentic tortilla soup feel.
- Avocado: creamy healthy fats, makes soup richer and helps mellow spicy bites.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 jalapeño, seeded and minced optional
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
- 4 cups low sodium chicken broth
- 2 cups cooked shredded chicken, about 1 pound
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup corn, frozen or canned drained
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Black pepper to taste
- 4-6 corn tortillas or about 2 cups tortilla chips
- 1 avocado, diced for topping optional
- 1 cup shredded cheddar or Monterey Jack cheese optional
- Sour cream or plain Greek yogurt for serving optional
- 2 green onions, sliced for garnish optional
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 medium diced yellow onion and cook until soft about 4-5 minutes, then add 3 cloves minced garlic, 1 medium diced red bell pepper and the seeded minced jalapeño if using, cook another 2-3 minutes.
2. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano and 1/4 teaspoon cayenne if you want more heat, stir and cook 30 seconds so the spices bloom but dont let the garlic burn.
3. Pour in 1 (1
4.5 ounce) can fire roasted diced tomatoes with their juices and 4 cups low sodium chicken broth, stir well and bring to a simmer.
4. Add about 2 cups cooked shredded chicken, 1 (15 ounce) can black beans drained and rinsed, and 1 cup corn (frozen or canned and drained), stir and simmer 10-12 minutes so the flavors marry and everything is heated through.
5. While the soup simmers cut 4-6 corn tortillas into strips, toss with a little oil and salt and bake at 425F for 8-10 minutes flipping once until crispy, or crisp them in a dry skillet, or just use about 2 cups tortilla chips if you want easy.
6. Finish the soup by stirring in the juice of 1 lime and 1/4 cup chopped fresh cilantro, then season with salt and black pepper to taste, taste and adjust lime, salt or heat as needed.
7. Ladle soup into bowls and top with diced avocado, 1 cup shredded cheddar or Monterey Jack cheese so it melts on top, a dollop of sour cream or plain Greek yogurt, and sliced green onions and extra cilantro for garnish.
8. Tips and hacks: use a rotisserie chicken to save time, mash a few beans in the pot for a thicker texture, add a splash of the reserved tortilla oil or a pinch more smoked paprika for extra smokiness, and always add fresh lime at the end to brighten the soup.
9. Leftovers keep in the fridge 3-4 days, reheat gently on the stove adding a splash of broth if too thick; freeze in portions for up to 3 months but add fresh tortilla chips or strips when serving because they go soggy.
Equipment Needed
1. Large heavy bottom pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener and a colander or fine mesh strainer
7. Baking sheet (for tortilla strips) or a cast iron skillet if you crisp them on the stove
8. Tongs or turner for flipping plus a ladle for serving
9. Citrus juicer or reamer and a potato masher (optional for thicker soup)
FAQ
Easy Chicken Tortilla Soup Recipe Substitutions and Variations
- 1 tablespoon olive oil: swap for avocado oil or canola oil. Avocado oil cooks the same and has a mild flavor so it wont change the soup much.
- 1 medium yellow onion: use a white onion or 2 shallots instead. White onion is a bit sharper while shallots give a sweeter milder onion note.
- 1 jalapeño optional: use 1 serrano if you like more heat or 1 teaspoon chipotle in adobo for a smoky kick without chopping seeds.
- 4 cups low sodium chicken broth: swap for 4 cups vegetable broth to make it vegetarian or use 4 cups water plus a good quality bouillon cube if youre out of stock.
Pro Tips
1) Use a rotisserie chicken or shred leftover roasted chicken to save time, but if you want deeper flavor shred it and simmer briefly in the hot broth so it soaks up the soup. Dont overcook it though or it gets dry.
2) Bloom and toast the spices in the hot oil for 20-30 seconds before adding liquids, stirring constantly so they get fragrant. Be careful not to burn the garlic, it turns bitter fast.
3) For a heartier texture mash a cup or so of the black beans right in the pot with the back of a spoon, or puree a little of the soup and stir it back in. That way you get body without adding cream.
4) Make the tortilla strips or chips just before serving and add them to bowls at the last minute so they stay crisp. If you want extra smoky flavor save a little of the oil used to crisp them and drizzle a teaspoon over each bowl.
Easy Chicken Tortilla Soup Recipe
I’m sharing my Easy Chicken Tortilla Soup Recipe that layers shredded chicken, heaps of fresh vegetables, and a single clever swap to make a classic Tex-Mex favorite surprisingly fresh and healthy.
6
servings
293
kcal
Equipment: 1. Large heavy bottom pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener and a colander or fine mesh strainer
7. Baking sheet (for tortilla strips) or a cast iron skillet if you crisp them on the stove
8. Tongs or turner for flipping plus a ladle for serving
9. Citrus juicer or reamer and a potato masher (optional for thicker soup)
Ingredients
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 medium red bell pepper, diced
-
1 jalapeño, seeded and minced optional
-
1 teaspoon ground cumin
-
1 teaspoon chili powder
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon dried oregano
-
1/4 teaspoon cayenne pepper optional
-
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
-
4 cups low sodium chicken broth
-
2 cups cooked shredded chicken, about 1 pound
-
1 (15 ounce) can black beans, drained and rinsed
-
1 cup corn, frozen or canned drained
-
Juice of 1 lime
-
1/4 cup fresh cilantro, chopped
-
Salt to taste
-
Black pepper to taste
-
4-6 corn tortillas or about 2 cups tortilla chips
-
1 avocado, diced for topping optional
-
1 cup shredded cheddar or Monterey Jack cheese optional
-
Sour cream or plain Greek yogurt for serving optional
-
2 green onions, sliced for garnish optional
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 medium diced yellow onion and cook until soft about 4-5 minutes, then add 3 cloves minced garlic, 1 medium diced red bell pepper and the seeded minced jalapeño if using, cook another 2-3 minutes.
- Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano and 1/4 teaspoon cayenne if you want more heat, stir and cook 30 seconds so the spices bloom but dont let the garlic burn.
- Pour in 1 (1
- 5 ounce) can fire roasted diced tomatoes with their juices and 4 cups low sodium chicken broth, stir well and bring to a simmer.
- Add about 2 cups cooked shredded chicken, 1 (15 ounce) can black beans drained and rinsed, and 1 cup corn (frozen or canned and drained), stir and simmer 10-12 minutes so the flavors marry and everything is heated through.
- While the soup simmers cut 4-6 corn tortillas into strips, toss with a little oil and salt and bake at 425F for 8-10 minutes flipping once until crispy, or crisp them in a dry skillet, or just use about 2 cups tortilla chips if you want easy.
- Finish the soup by stirring in the juice of 1 lime and 1/4 cup chopped fresh cilantro, then season with salt and black pepper to taste, taste and adjust lime, salt or heat as needed.
- Ladle soup into bowls and top with diced avocado, 1 cup shredded cheddar or Monterey Jack cheese so it melts on top, a dollop of sour cream or plain Greek yogurt, and sliced green onions and extra cilantro for garnish.
- Tips and hacks: use a rotisserie chicken to save time, mash a few beans in the pot for a thicker texture, add a splash of the reserved tortilla oil or a pinch more smoked paprika for extra smokiness, and always add fresh lime at the end to brighten the soup.
- Leftovers keep in the fridge 3-4 days, reheat gently on the stove adding a splash of broth if too thick; freeze in portions for up to 3 months but add fresh tortilla chips or strips when serving because they go soggy.
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: 455g
- Total number of serves: 6
- Calories: 293kcal
- Fat: 8.8g
- Saturated Fat: 2.2g
- Trans Fat: 0.03g
- Polyunsaturated: 1g
- Monounsaturated: 4.7g
- Cholesterol: 64mg
- Sodium: 255mg
- Potassium: 635mg
- Carbohydrates: 24.5g
- Fiber: 6g
- Sugar: 3.3g
- Protein: 29g
- Vitamin A: 1500IU
- Vitamin C: 37mg
- Calcium: 50mg
- Iron: 1.4mg