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.
This recipe was great recipe! I did add a little celery and a carrot to the saute. The flavor was soooooo good!
Amazing soup! I added a can of fire-roasted diced tomatoes along with the corn/beans/chicken. Yum!
Agree with every positive comment! Simply the easiest and best tortilla soup
Recipe. I’ve shared with a few select foodie friends who agree. It’s a high demand dinner in my home. I usually use cannellini beans or some white bean because my husband does not detect white vs black. He claims beans bother him although I sneak beans in many recipes undetected by him. i’ve made vegan, vegetarian versions and with tofu or chicken. Every variety was perfect. I always add something like kale,spinach, chard to it as well. Thank you!
Agree with every positive comment! Simply the easiest and best tortilla soup
Recipe. I’ve shared with a few select foodie friends who agree. It’s a high demand dinner in my home. I usually use cannellini beans or some white bean because my husband does not detect white vs black. He claims beans bother him although I sneak beans in many recipes undetected by him. Uve made vegan, vegetarian and with tofu or chicken. Every variety was perfect. I always add something like kale,spinach, chard to it as well. Thank you!
Wow, so delicious! My whole family loved this soup and I now have it saved to my phone so I don’t lose it! Made it with a couple small adjustments due to preference or just not having an ingredient. We left out the corn because no one in my family likes it lol, and I didn’t have chipotle powder, so I used Ancho Chili powder instead. We added cotija Mexican cheese, fresh lime juice, extra cilantro, and sour cream to ours and it was perfect . Thanks for sharing!
I have never left a comment on a recipe, and I had to with this. This was by far THE BEST tortilla soup I have ever had. Well done!
I AM HONORED
You’ve done it again Gaby! The only tortilla soup recipe I’ll ever need ! Quick, deeply flavorful with the perfect kick ! I baked my tortilla strips at 425 with a spritz of olive oil and some chipoltle seasoning for 7 minutes instead of frying . Thank you for another stelllar recipe !
Is there an option for crockpot or how to cook this with chicken that is raw?
I havent tested it in a slow cooker so I can't say for sure!
Blending the soup is a genius idea and makes this recipe stand out from the rest. Chipotle chili powder… don’t skip it.
I made this soup last night and will be making it regularly. This is hands down the best chicken tortilla soup recipe I've tried, and even more, it's the easiest! So flavorful and satisfying. Love it!!!
This is my favorite soup. And I love soup. So easy. So fast. So so good. I make a double batch and always have single servings in my freezer.
This soup is quick and easy to make. It is absolutely the most delicious soup. Thank you Gaby!!
This soup was great - full of flavor, but not too spicy which means my husband and kids loved it too. Will be going into my regular rotation of fall/winter meals!
Super delicious!! My 12 year old son liked it too! Thank you 🙂
This was so easy and delicious! I modified with veggie broth and more beans and corn to keep it vegetarian and it was fantastic! Will be making again soon