When it comes to cozy dinners, nothing beats a big bowl of Chicken Tortilla Soup. It’s packed with shredded chicken, bold flavors, and all the toppings: think crispy homemade tortilla strips, avocado, and a squeeze of lime. It’s basically comfort in a bowl and it never misses. Also bonus: this freezes beautifully if you want to double or triple the batch and store in the freezer for a later date!
Chicken Tortilla Soup as a Glance
- 🕒 Total Time: 40 minutes (10 min prep + 30 min cook)
- 👪 Servings: 4
- 🍝 Cuisine Type: Mexican / Tex-Mex / Southwestern
- 🧂 Flavor Profile: Smoky, mildly spicy, savory with bright lime and creamy avocado & tortilla strip toppings
- 📖 Dietary Info: Contains poultry (chicken), dairy (cheese), gluten (corn tortillas may contain trace gluten); freezer-friendly
- 📦 Storage Notes: Refrigerate covered for 3–4 days; can freeze in a sealed container for up to 4-5 months (toppings removed before freezing)
- ⭐Why You’ll Love It: A comforting bowl of shredded chicken in a smoky tomato-green chili broth topped with crisp tortilla strips, creamy avocado and lime — easy, make-ahead, and freezer-friendly.
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Why I love Chicken Tortilla Soup
There was a restaurant in Tucson, AZ, where I grew up called Café Terra Cotta, and they had the most iconic Chicken Tortilla Soup in the city. It’s long gone now, but back in the good old days of high school, when we had zero responsibilities, my friends and I would go for lunch or girls’ night and, without fail, every single one of us ordered that soup.
It was smoky, a little spicy, and I always added extra cheese the second it hit the table. It’s one of those food memories that just sticks, and being able to recreate that same flavor at home makes me so happy.
If you’re a fan of Southwestern flavored soups, you’ll also love my Chicken Chili Verde, my White Chicken Chili, and my Black Bean Sweet Potato Chili!
Ingredients/Substitutions
- Olive Oil- You can totally sub this ingredient with another oil of your choice such as avocado oil, canola oil, etc.
- Onion- Onions add an extra kick of flavor to any recipe and this one is no exception!
- Garlic- We cannot live without garlic. Soak in that captivating scent during the first few steps of this recipe!
- Jalapeño- Sliced jalapeños if you want a bit of a kick
- Kosher Salt and Black Pepper- These two are a must in any recipe, they are so simple yet so important!
- Dried Oregano- This spice complements the rest of the flavors beautifully!
- Cumin- Any sort of Mexican dish is not complete without this spice! This is one of the key ingredients to pull all the flavors together.
- Chipotle Pepper- We're adding some spice to this recipe because why not!? If you'd rather keep the spice level mild, you can skip this spice.
- Fire Roasted Tomatoes and Green Chiles- These add SO much flavor to this recipe. It gives a nice smokey flavor without a ton of spice.
- Chicken Stock- If you want to skip the chicken entirely and make this vegetarian - just use vegetable stock and you're in business.
- Black Beans- While black beans are traditional in a Chicken Tortilla Soup, you could use Pinto Beans if you prefer! And If you love black beans and are looking for other recipes you should check out my black bean sweet potato chile.
- Frozen Corn- I like using frozen corn for convenience but if you prefer to use canned or fresh corn, go for it!
- Rotisserie Chicken- Any sort of shredded poultry works in this. Chicken is my favorite but if you're making this and have leftover turkey - be my guest!!
- Cheese- Freshly shredded cheese - I always opt for freshly shredded over the pre-shredded. It melts better and it's just more flavorful as it's freshly grated.
- Cilantro & Green Onion- Fresh herbs like cilantro, scallions or chives add a nice punch of flavor.
- Corn Tortillas- Crispy tortilla strips or crumbled up tortilla chips are the secret ingredient when it comes to chicken tortilla soup. The crunch really levels up the dish and I love making my own homemade chips and strips - use this as a guide.
- Limes- Lime juice - adds a little extra oomph
- Avocado- The avocado chunks adds a nice creamy touch to this soup without being overwhelming!
*For a full list of ingredients and instructions please see recipe card below
How to make this Chicken Tortilla Soup
Step 1: Turn on the stove to medium-high heat. Put a large saucepan on the stove and add the onion, garlic and jalapeño.
Step 2: Cook until the onion is see-through and the jalapeño is soft. Then add salt, pepper, dried oregano, cumin and chipotle pepper. Stir until it is all mixed together and cook for 1-2 minutes more.
Step 3: Add fire roasted tomatoes and chicken stock to the pan and wait until it boils. Then turn down the heat so it is just simmering and let it simmer for 30 minutes without stirring.
Step 4: After 30 minutes, use an immersion blender to make the soup smooth before adding black beans, corn and shredded chicken into the pot.
Step 5 (optional): In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
Step 6: Once everything is added, taste it to see if you need to add more salt or pepper before dividing into 4 bowls equally. Top with cheese, avocado, cilantro, crisp tortilla strips, lime juice, and jalapeño slices.
How to Store Chicken Tortilla Soup
To store this recipe, transfer the remaining soup to a container of choice and cover. This will stay fresh in the refrigerator for 3-4 days.
If you prefer to freeze this soup, you can transfer it to a tightly sealed container and freeze for up to 4-5 months. When you're read to eat, you can reheat by placing it in a saucepan on medium-low heat or place in the microwave until warm.
Tip and Tricks
- When you shred your own chicken - use a stand mixer to do it in 15 seconds!! It's my favorite hack!
- The flavor starts at the very beginning of this recipe - so be sure to sweat the onions and jalapeños to really start developing flavors at the early stages.
- After step 2, I like to use an immersion blender to blend the base of the soup. A lot of tortilla soups are SUPER chunky but I prefer a blended base and then add some chunks from the chicken, corn and black beans
FAQs
What is chicken tortilla soup?
Chicken tortilla soup is a Mexican-inspired dish made with shredded chicken, tomatoes, broth, spices, and often includes corn, beans, and chilies. It's typically garnished with crispy tortilla strips, avocado, cheese, and fresh cilantro.
How do I make chicken tortilla soup thicker?
To thicken the soup, you can blend a portion of the broth with some of the cooked vegetables or beans or add a bit of masa harina (corn flour), or let the soup simmer longer to reduce.
What kind of chicken should I use for Chicken Tortilla soup?
Boneless, skinless chicken breasts or thighs work best. You can also use rotisserie chicken for convenience.
Can I make Chicken Tortilla Soup in a slow cooker or Instant Pot?
Slow Cooker: Cook all ingredients (except garnishes) on low for 6-8 hours or high for 3-4 hours, then shred the chicken.
Instant Pot: Use the sauté function for aromatics, then pressure cook for 10 minutes, followed by a quick or natural release.
Can I freeze chicken tortilla soup?
Yes! Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Avoid freezing toppings—add those fresh when serving.
How long does chicken tortilla soup last in the fridge?
It will stay fresh for 3-4 days in an airtight container in the refrigerator.
Related Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chicken Tortilla Soup
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 jalapeno pepper stem and seeds removed and roughly chopped
- kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14- ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings:
- shredded cheese - colby jack / monterey jack / pepper jack your choice
- quartered limes
- cubed avocado
- cilantro
- sliced green onions
- 2 small corn tortillas cut into thin strips
- sliced jalapenos
Instructions
- Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté for until the onion is translucent and the jalapeno softens. Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast.
- Add the fire roasted tomatoes and the chicken stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
- Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed. Add black beans, corn and shredded chicken.
- Divide the soup into 4 bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired and/or jalapeno slices. Serve immediately.
- To make the tortilla strips: In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
Notes
Tip and Tricks
- When you shred your own chicken - use a stand mixer to do it in 15 seconds!! It's my favorite hack!
- The flavor starts at the very beginning of this recipe - so be sure to sweat the onions and jalapeños to really start developing flavors at the early stages.
- After step 2, I like to use an immersion blender to blend the base of the soup. A lot of tortilla soups are SUPER chunky but I prefer a blended base and then add some chunks from the chicken, corn and black beans
Substitutions / Variations
- While black beans are traditional in a Chicken Tortilla Soup, you could use Pinto Beans if you prefer!
- Any sort of shredded poultry works in this. Chicken is my favorite but if you're making this and have leftover turkey - be my guest!!
- If you want to skip the chicken entirely and make this vegetarian - just use vegetable stock and you're in business.
Delicious! I didnt use a blender or black beans. One of the best tortilla soup recipes ive had. Thanks!
Quick, easy, and tasty!
Very flavorful and tasty; however, it was really spicy for me (followed the recipe exactly) and didn't make enough for a full 4 servings. Next time I'll increase the amount of stock and use a second can of roasted tomatoes. Also, I don't have an immersion blender and just used my regular blender and it worked perfectly.
Loved this!
So delicious. I am also a tortilla soup snob. This was excellent easy to do and perfect with all the toppings
SO GOOD!!
SO EASY!!
Lots of Trader Joe’s items work for this!
Frozen charred corn, and Spanish rice
I made the chips with flour tortillas and chili lime seasoning
Love this version. So much flavor!
One of my favorite recipes to use rotisserie chicken.
Absolutely delicious and easy! I sauted the jalapeños on the side since my kiddos were eating it and my husband and I added them in to our bowls but this was so delicious! Definitely going into my monthly rotation!
Awesome
A must try.
This dish looks Fabulous!
The ingredients is all that I really like.
Made this for dinner tonight on a whim. Used 5 cups of chicken stock, upped the spices by double and threw in an extra diced jalapeno. Also added a dab of sour cream to each bowl at the end along with the freshly fried up tortilla strips and diced avocado. Recipe is fantastic as is! Turned out really flavorful and satisfying. Thanks so much for this one! Easiest add to the meal rotation I've had in a while!
I wish I would've doubled the recipe, especially with the spices and use cans instead of cups , I added white northern beans and a bag of frozen corn. Why waste the corn use a whole bag use a whole can not cups that's why I wish I would've doubled the spices. It probably would've been more flavorful . I will definitely use this recipe but just add more spices and two jalapeños instead of one.️