This Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, tomatoes, warm Mexican-inspired seasonings, and a flavorful broth. Finished with crispy tortilla strips and your favorite toppings, it’s a hearty meal that’s easy to prepare in one pot.

Serve it for a cozy family dinner, casual gathering, game day, or any evening when you want something warm, filling, and packed with flavor.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 50 minutes
Servings: 6–8

Why You’ll Love This Recipe

• Easy one-pot meal
• Ready in under an hour
• Uses simple pantry ingredients
• Rich, smoky, and mildly spicy
• Perfect for leftover or rotisserie chicken
• Easy to customize
• Freezer-friendly
• Delicious with plenty of toppings

Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red or green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10 ounces) diced tomatoes with green chilies
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Juice of 1 lime
• ¼ cup chopped fresh cilantro, optional

For the Tortilla Strips

• 6 small corn tortillas
• 1 tablespoon olive oil
• ¼ teaspoon salt

Optional Toppings

• Shredded cheddar or Mexican-blend cheese
• Diced avocado
• Sour cream
• Chopped cilantro
• Sliced jalapeños
• Green onions
• Lime wedges
• Crushed tortilla chips
• Diced tomatoes

How to Make Chicken Tortilla Soup

Step 1: Prepare the Tortilla Strips

Preheat your oven to 400°F.

Cut the corn tortillas into thin strips and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt.

Toss until lightly coated, then arrange the strips in a single layer.

Bake for approximately 8–12 minutes, turning once, until crisp and golden. Watch them closely near the end because thin tortilla strips can burn quickly.

Set them aside while you prepare the soup.

Step 2: Sauté the Vegetables

Heat two tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.

Add the diced onion and bell pepper. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3: Add the Garlic

Add the minced garlic and cook for approximately 30 seconds.

Stir constantly so the garlic becomes fragrant without burning.

Step 4: Cook the Tomato Paste

Add the tomato paste to the vegetables.

Cook for approximately one minute, stirring frequently. Briefly cooking the tomato paste deepens its flavor and removes the raw taste.

Step 5: Add the Seasonings

Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper.

Stir for approximately 30 seconds to coat the vegetables with the seasonings.

Step 6: Add the Tomatoes and Broth

Pour in the diced tomatoes, tomatoes with green chilies, and chicken broth.

Stir well, scraping the bottom of the pot to release any flavorful browned pieces.

Step 7: Add the Beans and Corn

Add the drained black beans and corn.

Stir everything together and bring the soup to a gentle boil.

Step 8: Simmer the Soup

Reduce the heat to medium-low.

Cover the pot partially and simmer for approximately 15–20 minutes. This gives the vegetables time to become tender and allows the seasonings to flavor the broth.

Step 9: Add the Chicken

Stir in the cooked shredded chicken.

Continue simmering for approximately 5–10 minutes, or until the chicken is completely heated through.

If using freshly cooked chicken, make sure it reaches an internal temperature of 165°F.

Step 10: Finish with Lime

Remove the soup from the heat.

Stir in the fresh lime juice and chopped cilantro, if using. Taste and adjust the salt, pepper, chili powder, or lime juice as needed.

Step 11: Add the Toppings

Ladle the hot soup into bowls.

Top each serving with crispy tortilla strips, shredded cheese, avocado, sour cream, cilantro, jalapeños, and a squeeze of fresh lime juice.

Serve immediately so the tortilla strips remain crisp.

The Best Chicken to Use

Cooked shredded chicken makes this soup especially quick and convenient.

Good options include:

• Rotisserie chicken
• Leftover roasted chicken
• Poached chicken breasts
• Cooked chicken thighs
• Grilled chicken
• Slow-cooked shredded chicken

Chicken thighs add a richer flavor, while chicken breasts keep the soup lighter. Remove the skin and bones before shredding the meat.

Can I Use Raw Chicken?

Yes. Add approximately 1½ pounds of boneless chicken breasts or thighs after adding the broth.

Simmer gently until the chicken reaches an internal temperature of 165°F. Remove it from the pot, shred it with two forks, and return it to the soup.

Depending on the thickness of the chicken, this may add approximately 15–20 minutes to the cooking time.

How to Thicken Chicken Tortilla Soup

This recipe has a brothy consistency, but you can easily make it thicker.

Before adding the chicken, blend one or two cups of the soup and return it to the pot. You can also mash some of the black beans against the side of the pot.

Another option is to stir in:

• ½ cup crushed tortilla chips
• ½ cup refried beans
• A cornstarch slurry made with one tablespoon cornstarch and two tablespoons cold water
• 4 ounces softened cream cheese for a creamy version

Allow the soup to simmer for several minutes after adding a thickener.

How to Make It Creamy

For creamy chicken tortilla soup, reduce the heat to low after the chicken is heated.

Stir in one of the following:

• 4 ounces softened cream cheese
• ½ cup heavy cream
• ¾ cup half-and-half
• ½ cup sour cream

Do not let the soup boil after adding dairy because high heat may cause it to separate.

How Spicy Is This Soup?

The soup is mildly spicy when prepared with regular canned tomatoes and green chilies.

For a milder soup:

• Use plain diced tomatoes instead of tomatoes with green chilies
• Reduce the chili powder
• Leave out the jalapeños
• Serve sour cream on top

For additional heat:

• Use hot tomatoes with green chilies
• Add diced jalapeño or serrano pepper
• Add cayenne pepper
• Stir in chipotle peppers in adobo
• Finish with your favorite hot sauce

Slow Cooker Instructions

Add the onion, bell pepper, garlic, tomato paste, tomatoes, beans, corn, broth, seasonings, and 1½ pounds raw boneless chicken to the slow cooker.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches 165°F.

Remove the chicken, shred it, and return it to the slow cooker.

Stir in the lime juice and cilantro immediately before serving. Add tortilla strips and other toppings to individual bowls.

Can I Make It with Ground Chicken?

Yes. Brown one pound of ground chicken or turkey in the pot before cooking the vegetables.

Drain any excess liquid, remove the meat temporarily, and proceed with the recipe. Return the cooked meat when you add the beans and corn.

Vegetarian Tortilla Soup

Leave out the chicken and replace the chicken broth with vegetable broth.

Add another can of black beans, pinto beans, or chickpeas to make the soup more filling.

You can also include diced zucchini, sweet potatoes, mushrooms, or cooked rice.

Ingredient Substitutions

This soup is flexible and easy to adapt.

• Replace black beans with pinto or kidney beans.
• Use frozen corn instead of canned corn.
• Substitute fire-roasted tomatoes for deeper flavor.
• Replace cilantro with chopped parsley if preferred.
• Use vegetable broth for a lighter base.
• Replace tortilla strips with crushed corn chips.
• Add cooked rice or quinoa to make the soup heartier.
• Use turkey instead of chicken.

Additional Vegetables

You can add more vegetables to increase the flavor and texture.

Good choices include:

• Diced zucchini
• Chopped carrots
• Celery
• Sweet potatoes
• Poblano peppers
• Mushrooms
• Chopped spinach
• Diced green chilies

Add firm vegetables early so they have time to soften. Stir spinach into the soup during the final few minutes.

What to Serve with Chicken Tortilla Soup

Chicken tortilla soup is filling enough to serve on its own, especially when topped with avocado, cheese, and tortilla strips.

It also pairs well with:

• Cornbread
• Cheese quesadillas
• Mexican rice
• Green salad
• Guacamole
• Corn salsa
• Warm flour tortillas
• Jalapeño cheddar biscuits
• Grilled corn
• Fresh fruit salad

Can I Prepare It Ahead?

Yes. Chicken tortilla soup tastes even better after the flavors have had time to develop.

Prepare the soup up to two days in advance and refrigerate it in an airtight container.

Keep the tortilla strips, avocado, sour cream, cheese, and other toppings separate. Reheat the soup and add the toppings immediately before serving.

Storage

Allow the soup to cool before transferring it to airtight containers.

Refrigerate for up to 3–4 days.

Store the crispy tortilla strips at room temperature in a sealed container. Refrigerating them may cause them to soften.

How to Reheat Chicken Tortilla Soup

Reheat the soup in a saucepan over medium-low heat, stirring occasionally, until steaming hot.

Add a splash of chicken broth if the soup has become too thick.

Individual portions can be reheated in the microwave. Heat in short intervals, stirring between each one to ensure the soup warms evenly.

Can You Freeze Chicken Tortilla Soup?

Yes. This soup freezes well without the toppings.

Cool it completely and transfer it to freezer-safe containers, leaving a little room for expansion.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop. Prepare fresh tortilla strips and add avocado, sour cream, cheese, and cilantro after reheating.

Frequently Asked Questions

What is chicken tortilla soup?

Chicken tortilla soup is a tomato-based soup made with chicken, broth, beans, corn, vegetables, Mexican-inspired seasonings, and crispy tortilla strips.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a convenient option that reduces the cooking time significantly.

Do I need to rinse canned black beans?

Yes. Draining and rinsing the beans removes excess sodium and prevents the canned liquid from changing the texture of the broth.

Can I use frozen corn?

Yes. Add frozen corn directly to the soup without thawing it first.

Can I make the soup without beans?

Absolutely. Leave them out or replace them with additional chicken, corn, rice, or vegetables.

How can I make it less spicy?

Use plain diced tomatoes, reduce the chili powder, and omit jalapeños. Sour cream and avocado also help balance the heat.

Can I add rice?

Yes. Stir cooked rice into individual bowls or add it near the end of cooking. Keeping it separate prevents the rice from absorbing too much broth during storage.

Why is my soup too salty?

Canned ingredients, broth, cheese, and tortilla chips can all contain salt. Use low-sodium broth and wait until the end of cooking before adding extra salt.

How do I keep the tortilla strips crispy?

Store them separately and add them immediately before serving. Never mix all the strips directly into the soup unless you want them to soften and thicken the broth.

Can I double the recipe?

Yes. Use a large stockpot and allow extra time for the soup to return to a simmer after adding the ingredients.

Pro Tips

Use fire-roasted tomatoes and smoked paprika for a deeper, slightly smoky flavor.

Add the cooked chicken near the end so it stays tender instead of becoming dry. Finish the soup with fresh lime juice to brighten the tomatoes and seasonings.

Keep all toppings separate until serving. A combination of crispy tortilla strips, creamy avocado, melted cheese, fresh cilantro, and tangy sour cream creates the best contrast of flavors and textures.

Final Thoughts

This Chicken Tortilla Soup is a warm and satisfying one-pot meal filled with shredded chicken, black beans, corn, tomatoes, and bold seasonings. Crispy tortilla strips and fresh toppings turn each bowl into a colorful, customizable dinner.

It’s an excellent recipe for busy weeknights, meal preparation, game-day gatherings, or using leftover chicken. Adjust the spice level, add extra vegetables, or make it creamy to create the version your family will enjoy most.