This Chicken Tortilla Soup is a vibrant, textured fiesta in a bowl. It balances rich, smoky broth with fresh, zesty toppings for a comforting and complete meal. It comes together surprisingly fast and the leftovers taste even better the next day.
Love Chicken Tortilla Soup? So do we! If you're into Soup Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Chicken Tortilla Soup
- Flavorful & Layered: A deep, smoky-savory base with varied textures in every spoonful.
- Flexible & Forgiving: Easily adapts to ingredients you have on hand.
- Satisfying Texture Play: Silky broth, tender chicken, soft beans, and crunchy toppings.
- Complete Balanced Meal: Hearty with lean protein, fiber-rich beans, and plenty of veggies.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds removed and finely diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 4 cups chicken broth (low-sodium preferred)
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
Tools: A large stockpot or Dutch oven, wooden spoon, and two forks for shredding the chicken.
Notes: Don’t skip the fire-roasted tomatoes—they add a crucial smoky depth. Chipotle in adobo is the secret weapon for warmth and complexity.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 8 g |
| Carbs: | 32 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the aromatics. Sautéing the onion, garlic, and jalapeño until they’re soft and fragrant is the foundation of your soup’s flavor. If you skimp here, the broth won’t have the same depth.
- What if you’re sensitive to spice? You can control the heat! Remove all the seeds from the jalapeño, and start with just one chipotle pepper. You can always add more at the end after you’ve tasted it.
- Why fire-roasted tomatoes? The charring process gives them a caramelized, smoky sweetness that regular diced tomatoes just can’t match. They’re a game-changer for this recipe and are widely available in most grocery stores.
- Consider your chicken broth. Since we reduce the broth slightly, using a low-sodium variety gives you better control over the final salt level. You can always add more salt, but you can’t take it out!
- Have your toppings ready. A big part of the fun is customizing your bowl. Get your crispy tortilla strips, avocado, cheese, and lime wedges prepped before the soup is done so everyone can build their perfect bowl.
How to Make Chicken Tortilla Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes translucent and soft. You’ll notice the kitchen starts to smell amazing. Now, add the minced garlic and diced jalapeño, and cook for another minute until fragrant—be careful not to let the garlic burn!
Step 2: It’s spice time! Sprinkle in the cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds. This quick toast wakes up the spices, releasing their essential oils and making their flavors much more potent and complex in the final soup. The mixture should look pasty and smell wonderfully aromatic.
Step 3: Pour in the entire can of fire-roasted tomatoes with their juices and the chicken broth. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits (that’s flavor!). Now, carefully add the whole chicken breasts to the pot. The broth should just about cover them.
Step 4: Bring the soup to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. You’re looking for the chicken to be completely cooked through—it should read 165°F (74°C) on a thermometer and be easy to shred with a fork.
Step 5: Using tongs, remove the chicken breasts from the pot and place them on a cutting board or plate. Let them cool for a few minutes until you can handle them. Then, use two forks to shred the chicken into bite-sized pieces. It should pull apart very easily.
Step 6: While the chicken is cooling, add the black beans, frozen corn, and minced chipotle peppers to the simmering broth. This is also the time to add that first tablespoon of lime juice. Let the soup continue to simmer, uncovered, for about 5-7 minutes to allow the flavors to meld and the corn to heat through.
Step 7: Return the shredded chicken to the pot. Stir it in and let it warm through for another 2-3 minutes. Now, taste the soup! This is the most important step. Adjust the seasoning with more salt, pepper, or the remaining lime juice until it tastes perfectly balanced to you.
Step 8: Turn off the heat and stir in the fresh cilantro. The residual heat will wilt it perfectly, releasing its bright, citrusy aroma into the soup. Your chicken tortilla soup is now ready to ladle into bowls and load up with all your favorite toppings!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3-4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw in fridge overnight before reheating.
- Reviving: Reheat gently on the stove, adding a splash of broth or water if it has thickened.
Serving Suggestions
Complementary Dishes
- Cheesy Quesadillas — The gooey, melted cheese and crispy tortilla are the perfect edible spoon for dipping into the savory broth.
- Simple Side Salad — A light, crisp salad with a lime vinaigrette provides a fresh, cool contrast to the warm, spiced soup.
- Mexican Street Corn (Esquites) — The creamy, tangy, and slightly spicy flavors of this classic side dish complement the soup’s profile beautifully.
Drinks
- A Crisp Mexican Lager — The light, clean taste of a cold beer cuts through the richness of the soup and cleanses the palate.
- Classic Margarita — The sharp, citrusy notes of lime and tequila are a fantastic pairing for the smoky and spicy elements in the bowl.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and acidity are incredibly refreshing and help balance the heat.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamon-sugary crunch is a delightful way to end the meal on a sweet and festive note.
- Mango Sorbet — Its bright, fruity, and icy-cold texture is the
Chicken Tortilla Soup
Make the best Chicken Tortilla Soup with this easy recipe. It's a smoky, savory, and quick meal perfect for any night. Get the full recipe and serve tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 jalapeño (seeds removed and finely diced)
-
1 tsp ground cumin
-
1 tsp chili powder
-
1/2 tsp smoked paprika
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1 can fire-roasted diced tomatoes (14.5 oz, undrained)
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4 cups chicken broth (low-sodium preferred)
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1 lb boneless, skinless chicken breasts
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1 can black beans (15 oz, rinsed and drained)
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1 cup frozen corn
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1-2 chipotle peppers in adobo sauce (minced, adjust to taste)
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2 tbsp fresh lime juice
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1/4 cup fresh cilantro (chopped)
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Salt and black pepper (to taste)
Instructions
-
Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes translucent and soft. You’ll notice the kitchen starts to smell amazing. Now, add the minced garlic and diced jalapeño, and cook for another minute until fragrant—be careful not to let the garlic burn!01
-
It’s spice time! Sprinkle in the cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds. This quick toast wakes up the spices, releasing their essential oils and making their flavors much more potent and complex in the final soup. The mixture should look pasty and smell wonderfully aromatic.02
-
Pour in the entire can of fire-roasted tomatoes with their juices and the chicken broth. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits (that’s flavor!). Now, carefully add the whole chicken breasts to the pot. The broth should just about cover them.03
-
Bring the soup to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. You’re looking for the chicken to be completely cooked through—it should read 165°F (74°C) on a thermometer and be easy to shred with a fork.04
-
Using tongs, remove the chicken breasts from the pot and place them on a cutting board or plate. Let them cool for a few minutes until you can handle them. Then, use two forks to shred the chicken into bite-sized pieces. It should pull apart very easily.05
-
While the chicken is cooling, add the black beans, frozen corn, and minced chipotle peppers to the simmering broth. This is also the time to add that first tablespoon of lime juice. Let the soup continue to simmer, uncovered, for about 5-7 minutes to allow the flavors to meld and the corn to heat through.06
-
Return the shredded chicken to the pot. Stir it in and let it warm through for another 2-3 minutes. Now, taste the soup! This is the most important step. Adjust the seasoning with more salt, pepper, or the remaining lime juice until it tastes perfectly balanced to you.07
-
Turn off the heat and stir in the fresh cilantro. The residual heat will wilt it perfectly, releasing its bright, citrusy aroma into the soup. Your chicken tortilla soup is now ready to ladle into bowls and load up with all your favorite toppings!08
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