Name: Easy Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 Tbsp light olive oil; 1 large yellow onion, chopped; 4 garlic cloves, minced; 1-2 jalapeno peppers, seeded and diced; 32 oz chicken broth; 28 oz can crushed tomatoes; 1 1/2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tsp salt (or to taste); 1/3 cup cilantro, chopped (plus more to garnish); 1 1/2 Tbsp lime juice (from 1 lime, or to taste); 1/4 cup olive oil; 1 lb chicken breasts (2 medium), or leftover rotisserie chicken*; 15 oz can corn, drained and rinsed; 15 oz can black beans, drained and rinsed; 8 corn tortillas (6" tortillas); 1 large avocado, diced; 1 lime, cut into wedges (to serve)

If you’re craving something hearty, comforting, and just downright delicious, this Easy Chicken Tortilla Soup Recipe is going to be your new best friend. I absolutely love how it combines tender chicken, bold spices, and crisp tortilla strips all in one pot — making weeknight dinners something to really look forward to. Stick with me, and I’ll walk you through my favorite way to make this soul-warming soup that my family goes crazy for every single time.

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Why You’ll Love This Recipe

Simple One-Pot Meal: It’s all done in one pot, so clean-up is a breeze.
Flexible Ingredients: Use fresh chicken breasts or leftover rotisserie chicken — both work wonderfully.
Flavor-Packed Comfort: Warm spices and tangy tomatoes make this soup irresistibly cozy.
Customizable Heat: You control the spice level by adjusting the jalapenos and chili powder.

A white pot filled with bright red soup as the base layer, containing small pieces of shredded chicken, black beans, and corn kernels mixed in. On top of the soup, there is a layer of golden yellow crispy tortilla strips arranged mostly in the center. Thin slices of green jalapeño peppers with visible seeds float on one side among the tortilla strips. Two wedge slices of pale green lime sit on the surface near the tortilla strips. Fresh green chopped cilantro is scattered over the soup and toppings, adding a textured color contrast. The pot is set on a white marbled surface with some fresh cilantro leaves beside it. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Tortilla Soup, chicken tortilla soup, hearty soup recipes, quick chicken soup, comforting dinner ideas

Ingredients You’ll Need

The ingredients here all come together to create a soup that’s fresh, flavorful, and satisfying. I’ve found that grabbing fresh garlic and cilantro really elevates the flavors, and don’t skimp on the tortillas — crispy strips make all the difference.

Flat lay of a small white ceramic bowl of light olive oil, a large yellow onion halved showing its fresh layers, four whole garlic cloves with clean skins, two green jalapeno peppers whole and uncut, a small white bowl of golden chicken broth, a small white bowl filled with bright red crushed tomatoes, two medium raw chicken breasts with smooth skin, a small white bowl of fresh yellow corn kernels, a small white bowl of shiny black beans, a small white bowl of ground chili powder, a small white bowl of ground cumin, a small white bowl of coarse salt crystals, a small pile of bright green chopped cilantro leaves, a whole lime cut in half showing juicy interior alongside a small white bowl with fresh lime juice, a neat stack of fresh yellow corn tortillas, a ripe avocado halved displaying green flesh and pit, and a whole lime cut into wedges arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Tortilla Soup, chicken tortilla soup, hearty soup recipes, quick chicken soup, comforting dinner ideas

Light olive oil: Use light olive oil here instead of extra virgin for a milder taste and higher smoke point.
Yellow onion: Adds a sweet, aromatic base that balances the spice.
Garlic cloves: Freshly minced garlic gives this soup a warm depth you just can’t beat.
Jalapeno peppers: Seeded to control heat — add more or less depending on your spice love.
Chicken broth: Choose low sodium if you want to control the saltiness better.
Crushed tomatoes: These bring bright acidity that brightens every bite.
Chicken breasts or leftover rotisserie chicken: Rotisserie chicken saves time and adds great flavor, but fresh breasts give you that homemade feel.
Corn (can): Adds hints of sweetness and texture.
Black beans (can): Drained and rinsed for a creamy bite that’s packed with protein.
Chili powder and ground cumin: The warm spices that carry the soup’s signature Southwestern flavor.
Salt: Adjust according to your broth’s saltiness and taste preferences.
Cilantro: Freshly chopped, it adds a vibrant note that brightens the whole dish.
Lime juice: For that perfect tang that makes flavors pop.
Olive oil: Used again to crisp up homemade tortilla strips that take this soup over the top.
Corn tortillas: Cut into strips and fried or baked for that crunch balance.
Avocado: Adds creaminess and coolness when diced on top before serving.
Lime wedges: For squeezing at the table and freshening every spoonful.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Easy Chicken Tortilla Soup Recipe flexible depending on what I have and who I’m cooking for. Feel free to get creative and personalize it — this soup is super forgiving!

Spice it up: Adding extra jalapenos or a pinch of cayenne pepper really kicks up the heat when I want a little fiery comfort.
Vegetarian twist: Skip the chicken and use vegetable broth, plus add extra beans and veggies like zucchini or bell peppers.
Make it smoky: I sometimes stir in a teaspoon of smoked paprika or swap regular chili powder for chipotle chili powder for a smoky undertone.
Instant Pot version: Use your pressure cooker to speed things up — just sauté the basics and pressure cook for about 10 minutes.

How to Make Easy Chicken Tortilla Soup Recipe

Step 1: Sauté the Aromatics

Heat the light olive oil in a large pot over medium heat. Add the chopped yellow onion and sauté it until soft and translucent — about 5-7 minutes. This is where the flavor party begins! Then toss in the minced garlic and diced jalapenos and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic — stirring constantly will help.

Step 2: Build the Soup Base

Pour in the chicken broth and crushed tomatoes, stirring to combine everything nicely. This is when your kitchen starts smelling like a cozy Mexican cantina (one of my favorite aroma moments). Now add the chili powder, ground cumin, and salt — these are the heart of your flavor profile. Bring the mixture to a gentle simmer.

Step 3: Add Chicken and Beans

Now, toss in the chicken breasts if you’re using fresh. If you’re like me and often have leftover rotisserie chicken on hand, shred it and add it near the end to avoid overcooking. Add corn and black beans to the pot as well. Let everything simmer together for about 20 minutes so the flavors meld and the chicken cooks through.

Step 4: Prepare Crispy Tortilla Strips

While the soup simmers, slice the corn tortillas into thin strips. Heat olive oil in a skillet over medium-high heat and fry the strips until golden and crispy, which usually takes 2-3 minutes per batch. Drain on paper towels and set aside — these are what really add that delightful crunch.

Step 5: Finish and Serve

Once the chicken is cooked through, remove it if you used breasts and shred with two forks, then return it to the pot. Stir in the chopped cilantro and lime juice for a fresh, zesty kick. Ladle the soup into bowls, top with those crispy tortilla strips, diced avocado, extra cilantro, and a squeeze of lime. Trust me, this finishing touch makes it feel like a restaurant-quality meal.

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Pro Tips for Making Easy Chicken Tortilla Soup Recipe

Don’t Skip the Lime Juice: Adding lime juice at the end brightens all the flavors and balances the richness perfectly.
Control the Heat: Seeds in jalapenos carry most of the heat – remove them if you prefer mild.
Use Fresh Cilantro: Fresh is way better than dried here; it adds vibrant color and flavor at the end.
Make Crispy Tortilla Strips Fresh: They stay crispy much longer when made right before serving — avoid soggy soup!

How to Serve Easy Chicken Tortilla Soup Recipe

The dish is a black bowl filled with a rich, reddish-orange soup base that has a thick texture with visible shredded chicken and black beans mixed throughout. On top, there are bright yellow crispy tortilla strips layered randomly, diced green avocado pieces, thin slices of light green jalapeño peppers, and fresh green cilantro leaves scattered evenly. A light green lime wedge sits on one edge of the bowl. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface with some cilantro sprigs nearby. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Tortilla Soup, chicken tortilla soup, hearty soup recipes, quick chicken soup, comforting dinner ideas

Garnishes

My go-to garnishes include diced avocado for that creamy cooling contrast, fresh cilantro for a bright herbal note, and plenty of crispy tortilla strips for texture. Don’t forget a wedge of lime to squeeze just before eating — it wakes up the soup wonderfully.

Side Dishes

I usually serve this soup alongside a simple green salad or a platter of warm, soft tortillas. If I’m feeling indulgent, some melted cheese quesadillas on the side always go down a treat with my family.

Creative Ways to Present

For dinner parties, I like to serve this soup in mini mason jars with a big heap of tortilla strips and toppings on the side, so guests can customize their bowls. It’s a fun and casual way to make it feel special.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. Just leave off the tortilla strips and avocado when storing so they don’t get soggy.

Freezing

I’ve frozen this soup without the fresh garnishes many times, and it reheats really well. Freeze in portion-sized containers so you can thaw just what you need for a quick meal.

Reheating

When reheating, do it gently on the stovetop or in the microwave, stirring occasionally. Add fresh cilantro, avocado, and crispy tortilla strips fresh after reheating for the best texture and flavor.

FAQs

Can I make this Easy Chicken Tortilla Soup Recipe in a slow cooker?

Absolutely! Just sauté your onions, garlic, and jalapenos first to develop flavor, then dump everything into the slow cooker along with the broth, tomatoes, beans, corn, and raw chicken breasts. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken before serving and add fresh cilantro and lime juice at the end.
How can I make this soup spicier or milder?

To adjust spice level, modify the amount of jalapenos and chili powder you use. Removing seeds from jalapenos makes it milder, while keeping them and adding a pinch of cayenne or extra chili powder ups the heat. Always taste and tweak to your preference as you go.
Can I use corn tortillas that aren’t fresh for the strips?

Fresh or slightly stale corn tortillas both work for making crispy strips, though slightly stale ones tend to crisp up faster and stay crunchy longer. Avoid tortillas that are too dry or brittle since they can burn quickly.
Is this Easy Chicken Tortilla Soup Recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you use corn tortillas and check that your broth and spices don’t contain any gluten additives.

Final Thoughts

This Easy Chicken Tortilla Soup Recipe is one of those dishes that’s stayed in my regular rotation because it’s so reliably good and comforting. The crunchy tortilla strips paired with the tender chicken and bright lime juice make it something truly special that reminds me of cozy nights with family around the table. I hope you’ll try it soon — I promise it’s as fun to make as it is to eat!