If there is one recipe that earns a permanent spot on my fall and winter rotation, it is this Chicken Tortilla Soup. We are talking a deeply smoky, flavor-packed broth built on chipotle and fire-roasted tomatoes, loaded with shredded chicken and black beans, and finished with every topping your heart desires. I love using Easy Mexican Shredded Chicken when I have a little extra time, but a rotisserie bird works beautifully on a busy weeknight. If you are already in soup mode, my Chicken Posole is another Mexican-inspired bowl that belongs in your life immediately. And if you want to turn this into a full spread, Chicken Poblano Skillet Enchiladas alongside the soup is honestly a dream dinner situation.
Chicken Tortilla Soup at a Glance
- 🕒 Total Time: 40 minutes (10 minutes prep + 30 minutes cook)
- 👪 Servings: 4
- 🍝 Cuisine Type: Mexican-Inspired / Southwestern
- 🧂 Flavor Profile: A smoky, savory tomato and green chile broth with chipotle, tender shredded chicken, black beans, and corn, finished with lime, avocado, cheese, and crispy tortilla strips.
- 📖 Dietary Info: Contains chicken. Dairy can be omitted by skipping the cheese topping. Can be gluten-free when made with gluten-free stock, seasonings, and corn tortillas.
- 📦 Storage Notes: Refrigerate in an airtight container for 3–4 days or freeze for up to 3 months for best quality. Store tortilla strips, avocado, cheese, and other fresh toppings separately.
- ⭐ Why You'll Love It: A rich, smoky broth, hearty chicken and beans, and all the fresh, crunchy toppings you could want. It's comforting, customizable, and great for leftovers.
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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 & Swaps
🍗 Chicken
- Leftover Cooked Chicken - Use shredded chicken breasts or thighs in place of rotisserie chicken. Add it after blending the broth and heat through.
- Leftover Turkey - Shredded cooked turkey is an easy substitute, especially after Thanksgiving.
🌽 Corn and Beans
- Canned or Fresh Corn - Either works in place of frozen corn. Drain canned corn before adding it to the soup.
- Pinto Beans - A mild, creamy alternative to black beans.
- Hominy - Swap it for the corn for a heartier texture and a slightly different Southwestern flavor.
🌶️ Heat and Flavor
- Less Chipotle - Reduce the amount of chipotle for a milder soup. Add more to taste if you prefer extra heat.
- Vegetable Stock - Can replace chicken stock if needed, although the soup will still contain chicken unless you also replace the meat.
🧀 Toppings
- Cotija or Queso Fresco - Sprinkle over the finished soup instead of using a melting cheese.
- Mexican Crema or Sour Cream - Add a spoonful to individual bowls for a creamy contrast to the smoky broth.
- Store-Bought Tortilla Chips - Crush over the soup when you don't have time to fry homemade tortilla strips.
How To Make Chicken Tortilla Soup
Step 1: Heat a large saucepan over medium-high heat. Add the olive oil, onion, garlic, and jalapeño and sauté until the onion is translucent and the jalapeño softens.
Step 2: Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast.
Step 3: 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.
Step 4: Add the black beans, corn, and shredded chicken, and continue cooking until everything is heated through.
Step 5 (optional): 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.
Step 6: Divide the soup into 4 bowls and top with cheese, avocado, cilantro, and crisp tortilla strips. Add extra lime juice if desired and/or jalapeño slices. Serve immediately.
🌶️🍲 Gabys Tips & Tricks
A few simple tricks will give you a smoky, flavorful broth and plenty of texture in every bowl.
- Soften the aromatics first. Cook the onion, garlic, and jalapeño until the onion is translucent and the pepper has softened before adding the seasonings.
- Give the spices time to develop. Stir in the oregano, cumin, and chipotle and cook for another 1–2 minutes, as directed, before adding the tomatoes and stock.
- Simmer before blending. Let the tomato and stock mixture simmer for 30 minutes, then use an immersion blender to create the smooth, smoky broth.
- Add the chicken, beans, and corn after blending. This keeps the broth smooth while leaving plenty of hearty texture in the finished soup. Heat everything through before serving.
- Use cooked chicken for convenience. Rotisserie chicken or leftover shredded chicken makes this an easy weeknight dinner without cooking the chicken separately.
- Fry tortilla strips until crisp. Work in a single layer and transfer the strips to a paper towel-lined plate after frying. Add them just before serving so they stay crunchy.
- Finish each bowl individually. Add cheese, avocado, cilantro, lime, jalapeño, and tortilla strips at the table. Keep toppings separate when storing leftovers.
Chicken Tortilla Soup FAQs
What gives Chicken Tortilla Soup its smoky flavor?
Chipotle, fire-roasted tomatoes, green chiles, cumin, and oregano create the smoky, savory broth. Simmering the mixture before blending helps bring the flavors together.
Can I use rotisserie chicken in Chicken Tortilla Soup?
Yes. Rotisserie chicken is a convenient choice because it's already cooked. Shred the meat and add it after blending the broth, along with the beans and corn. Heat everything through before serving.
How can I make Chicken Tortilla Soup thicker?
The recipe already uses an immersion blender to create a smooth broth from the cooked vegetables and tomatoes. For a thicker consistency, simmer the blended broth a little longer before adding the chicken, beans, and corn.
Can I freeze Chicken Tortilla Soup?
Yes. Cool the soup promptly and freeze it in airtight, freezer-safe containers for up to 3 months for best quality. Freeze the soup without avocado, cheese, tortilla strips, or other fresh toppings. Add those after reheating.
How long does Chicken Tortilla Soup last in the refrigerator?
Store leftover soup in an airtight container in the refrigerator for 3–4 days. Keep tortilla strips and fresh toppings separate, and reheat the soup thoroughly before serving.
Other Chicken Soups
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 olive oil, onion, garlic, and jalapeño, and sauté until the onion is translucent and the jalapeño 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 the black beans, corn, and shredded chicken, and continue cooking until everything is heated through.
- Divide the soup into 4 bowls and top with cheese, avocado, cilantro, and crisp tortilla strips. Add extra lime juice if desired and/or jalapeño 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.
Video
Notes
- Soften the aromatics first. Cook the onion, garlic, and jalapeño until the onion is translucent and the pepper has softened before adding the seasonings.
- Give the spices time to develop. Stir in the oregano, cumin, and chipotle and cook for another 1–2 minutes, as directed, before adding the tomatoes and stock.
- Simmer before blending. Let the tomato and stock mixture simmer for 30 minutes, then use an immersion blender to create the smooth, smoky broth.
- Add the chicken, beans, and corn after blending. This keeps the broth smooth while leaving plenty of hearty texture in the finished soup. Heat everything through before serving.
- Use cooked chicken for convenience. Rotisserie chicken or leftover shredded chicken makes this an easy weeknight dinner without cooking the chicken separately.
- Fry tortilla strips until crisp. Work in a single layer and transfer the strips to a paper towel-lined plate after frying. Add them just before serving so they stay crunchy.
- Finish each bowl individually. Add cheese, avocado, cilantro, lime, jalapeño, and tortilla strips at the table. Keep toppings separate when storing leftovers
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