Easy Chicken Tortilla Soup is one of those magical recipes that turns a handful of pantry staples into a warm, flavor-packed hug in a bowl. With tender chicken, hearty beans, corn, and a tomato base kissed with spices, this dish brings cozy comfort without any kitchen chaos. Whether you’re juggling a full day of work, helping with homework, or just craving something that tastes like a Tex-Mex sunset, this Easy Chicken Tortilla Soup delivers. It’s a go-to weeknight dinner that feels like a weekend treat—simple, quick, and oh-so-satisfying. And the best part? Everyone around the table can customize their bowl with toppings—cheese, avocado, crispy tortilla strips—making even the pickiest eater happy.
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What Is Easy Chicken Tortilla Soup?
Easy Chicken Tortilla Soup is a classic Mexican-inspired dish that blends shredded chicken, beans, corn, and diced tomatoes with smoky spices and a zesty broth. It’s like chili’s lighter, zestier cousin—the one that always brings the fun to the family dinner table. This soup is hearty enough to satisfy yet light enough to enjoy any time of year. Traditionally, it’s served with crunchy tortilla strips on top, which add a delightful texture to every spoonful. The beauty of this recipe lies in its flexibility—swap chicken thighs for breasts, or even use leftover rotisserie chicken. You get bold flavor and satisfying warmth in every bite.
Reasons to Try Easy Chicken Tortilla Soup
If you love meals that practically make themselves, this Easy Chicken Tortilla Soup is for you. It’s ready in about 40 minutes, and most of that time your stove is doing the work while you handle everything else. The ingredients are affordable, pantry-friendly, and kid-approved. You can make it ahead for meal prep or freeze it for those nights when you just can’t deal with cooking (we’ve all been there). Plus, it’s packed with protein and fiber, so it’s a hearty yet wholesome choice. You’ll love how the smoky paprika and chili powder give it depth while the lime adds brightness. Think of it as a quick getaway to the Southwest—no plane ticket required.
Ingredients Needed to Make Easy Chicken Tortilla Soup
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 oz) cans fire-roasted diced tomatoes (with juices)
- 1 pound boneless, skinless chicken thighs
- 1 (14 oz) can black beans, drained and rinsed
- 1 (12 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- Lime juice (optional)
- Optional toppings: tortilla strips or chips, shredded cheese, cilantro, sour cream, avocado
Instructions to Make Easy Chicken Tortilla Soup
Let’s walk through this Easy Chicken Tortilla Soup step by step—from chopping onions to that final sprinkle of cheese. This recipe is quick, flavorful, and forgiving, so even if you’ve got a toddler tugging at your leg or emails pinging nonstop, you’ll still end up with a comforting bowl of soup that tastes like it simmered all day.
Step 1: Sauté the Aromatics (Step by Step for Building Flavor)
Start by heating one tablespoon of olive oil in a large soup pot over medium heat. When the oil shimmers, toss in the chopped onion. Stir occasionally for about 5 to 7 minutes until the onion turns soft and lightly golden. This slow sautéing step is key—it builds the base flavor that makes the soup rich and satisfying.
Once your kitchen smells amazing, stir in four cloves of minced garlic. Let it cook for 30 seconds, just until fragrant. Don’t rush this part—garlic burns easily! (If you’ve ever overcooked it, you know it can turn bitter fast.) This step-by-step process of caramelizing the onions and lightly toasting the garlic gives your soup that restaurant-worthy depth of flavor.
Pro tip: If you love this flavor base, check out my Hearty Italian White Bean Soup for another cozy recipe that starts the same way.
Step 2: Create the Soup Base (Step by Step to Build Layers of Flavor)
Now it’s time to add the heart of your soup. Pour in four cups of chicken broth, followed by two cans of fire-roasted diced tomatoes (with juices). These tomatoes give a smoky, slightly sweet depth that really makes this Easy Chicken Tortilla Soup stand out.
Next, add the boneless, skinless chicken thighs, black beans, corn, and diced green chilies. Sprinkle in your spices—ground cumin, smoked paprika, and chili powder—and give everything a good stir. The mix should already smell incredible!
Turn up the heat and bring the pot to a gentle boil. Once it starts bubbling, reduce the heat to low or medium-low and let it simmer with the lid slightly ajar for 20–25 minutes. This step-by-step simmering allows all the flavors to mingle beautifully while the chicken becomes tender and easy to shred.
Helpful link: Want to learn more about balancing spices in soups? You might enjoy my post on Slow Cooker Thai Curried Chicken Soup, which also plays with layered flavors and gentle simmering.
Step 3: Shred the Chicken (Step by Step for Perfect Texture)
Once your kitchen smells like a cozy Tex-Mex restaurant, it’s time to take the chicken out of the pot. Place it on a cutting board and use two forks to shred it into tender, juicy pieces. Chicken thighs are perfect here—they don’t dry out like breasts and have more natural flavor.
After shredding, you can decide how smooth or chunky you want your soup. For a thicker consistency, use an immersion blender to purée part of the soup (just a few pulses). This step-by-step blending technique thickens the broth slightly while keeping those hearty chunks of veggies intact.
Then, add the shredded chicken back into the pot and stir it well.
Bonus tip: If you prefer a creamier soup base, check out my Creamy Chicken and Broccoli Gnocchi for inspiration on achieving a velvety texture without heavy cream.
Step 4: Add the Finishing Touches (Step by Step to Brighten the Flavor)
Now for the secret to making this Easy Chicken Tortilla Soup shine: a squeeze of fresh lime juice. Add it right before serving to brighten the flavors and give the broth that refreshing kick. Taste and season with salt and pepper until it’s just right for you.
At this step-by-step stage, your soup should be rich, slightly smoky, and full of texture. You can serve it as-is or go wild with toppings!
Step 5: Serve and Customize (Step by Step to the Perfect Bowl)
Ladle your soup into bowls and let everyone customize their own creation. Top each serving with crispy tortilla strips, shredded cheese, fresh cilantro, avocado slices, or even a dollop of sour cream.
This final step-by-step serving ritual turns dinner into an interactive experience—especially fun for families or guests. Everyone gets their ideal bowl, and no two servings look the same.
For extra comfort food ideas to serve alongside, try pairing this soup with my Cheesy Broccoli Rice Casserole or Crock Pot Candied Yams—both complement the zesty flavors beautifully.
Step 6: Optional—Homemade Tortilla Strips (Step by Step for the Crunch Factor)
If you want to go the extra mile, make your own homemade tortilla strips. Cut corn tortillas into thin strips and fry them in a skillet with about ½ inch of oil heated to 350°F. Fry until they’re lightly golden, then transfer to a paper towel-lined plate. Sprinkle with salt while they’re still warm.
This step-by-step method gives you that irresistible crunch that takes this dish from “good” to “can I have seconds?”
For more topping inspiration, check out my Mexican Chicken Soup—it’s full of topping ideas that work perfectly with tortilla soup, too.
Step 7: Enjoy (Step by Step to Soup Bliss)
Now sit down, grab your spoon, and dig in. Each bite of this Easy Chicken Tortilla Soup delivers tender chicken, smoky spices, and a touch of lime that keeps you coming back for more. Whether it’s a chilly evening or just a long Monday, this recipe is the definition of comforting simplicity.
For another cozy bowl you’ll love just as much, don’t miss my Creamy Turkey Gnocchi Soup—it’s another reader favorite that hits all the right comfort-food notes.
Final Note
By following this step-by-step Easy Chicken Tortilla Soup guide, you’ll not only master a delicious, hearty meal but also gain a deeper appreciation for how layering simple ingredients creates bold, satisfying flavors. It’s proof that great food doesn’t have to be complicated—it just needs a little love (and maybe an extra squeeze of lime).
What to Serve with Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup shines on its own, but if you want to round out the meal, serve it with a side of Mexican rice, warm cornbread, or a crisp green salad. A few chips and salsa or Crock Pot Candied Yams can make the meal extra special. For something heartier, pair it with Cheesy Broccoli Rice Casserole or Creamy Chicken and Broccoli Gnocchi for a cozy dinner combo that hits all the right notes.
Key Tips for Making Easy Chicken Tortilla Soup
- Choose your chicken wisely: Chicken thighs are juicier and hold up better during simmering, but chicken breasts work too—just don’t overcook them.
- Fire-roasted tomatoes are your secret weapon: They add a smoky richness that canned plain tomatoes can’t match.
- Customize the heat: Like it spicy? Add extra chili powder or a pinch of cayenne. Prefer mild? Use half the amount.
- Texture trick: Blend part of the soup for a thicker broth while keeping some chunks for bite.
- Don’t skip the lime! That squeeze of citrus brings the whole dish to life.
Storage and Reheating Tips for Easy Chicken Tortilla Soup
This soup keeps beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. It reheats perfectly on the stovetop or in the microwave. If freezing, let it cool completely first, then freeze in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stove. Keep the toppings separate so they stay fresh and crunchy.
FAQs
Can I use rotisserie chicken?
Absolutely! Just skip the simmering step for raw chicken and add the shredded rotisserie chicken at the end.
How can I make this soup vegetarian?
Swap the chicken for extra beans or tofu, and use vegetable broth instead.
What kind of tortillas work best?
Corn tortillas fried into strips are classic, but store-bought chips work great for busy nights.
Can I make this in a slow cooker?
Yes! Just add everything (except lime and toppings) and cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken.
Final Thoughts
Easy Chicken Tortilla Soup is one of those recipes that proves weeknight dinners don’t have to be complicated to be delicious. With minimal effort and maximum flavor, this soup deserves a permanent spot in your rotation. It’s hearty, wholesome, and just plain satisfying—the kind of meal that fills your kitchen with warmth and your belly with joy. Try pairing it with other cozy favorites like Creamy Turkey Gnocchi Soup or Slow Cooker Chicken and Rice Soup. Trust me—this is comfort food at its finest.
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Easy Chicken Tortilla Soup – Simple, Satisfying, and So Delicious
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This chicken tortilla soup recipe is incredibly flavorful with corn, beans, and tender chicken simmered in a beautifully seasoned tomato broth. It’s quick and super easy to make!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
- 1 pound uncooked chicken thighs (boneless, skinless)
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt & pepper, to taste
- Lime juice, optional, to taste
- Toppings (optional, to taste): tortilla strips or chips, shredded cheese, cilantro, sour cream, avocado
Instructions
1. Add the oil to a large soup pot and sauté the onion over medium heat until lightly browned, about 5-7 minutes.
2. Stir in the garlic and cook for 30 seconds.
3. Add in the remaining ingredients except for salt, pepper, and lime juice, and increase the heat to high.
4. Once the soup is boiling, reduce the heat and simmer, with the lid slightly open, for 20-25 minutes.
5. Take the chicken out and shred it with two forks.
6. (Optional) For a smoother soup with a thicker broth, use an immersion blender to purée the soup partially before adding the chicken back in.
7. Add the shredded chicken back to the pot and stir to combine.
8. Add a squeeze of fresh lime juice, if using, and season with salt and pepper to taste.
9. Serve hot and top each bowl with desired toppings such as tortilla strips, shredded cheese, cilantro, sour cream, or avocado.
Notes
This soup will work great with up to 1.5 pounds of chicken. Chicken breasts may be used instead of thighs, but thighs tend to be more flavorful and resistant to drying out.
Store-bought tortilla strips are convenient, but homemade ones can be made by cutting corn tortillas into strips and frying in 350°F oil until lightly browned.
This soup freezes well for future meals.
Also featured in the Salt & Lavender: Everyday Essentials cookbook.
