Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes. It's a tomato-based soup packed with chicken, vegetables, beans, and classic Mexican-inspired flavours. It's loaded with all the best toppings including tortilla chips, cilantro, sour cream, and avocado. This one pot meal is a quick and easy option to throw together on a busy weeknight and one that is loved by all. A true family favourite.
And the leftovers? They might even taste better the next day. You might as well make a double or triple batch just so that you can have leftovers all week (or freeze it for a rainy day!). You can serve this as a meal on it's own for lunch or dinner with a side of crusty bread for dipping or serve it as part of a complete Mexican-style fiesta. Some other items to include on your menu are: Fish Tacos with Lime Crema, Sheet Pan Nachos, Baked Chicken Quesadillas, and Sheet Pan Chicken Fajitas.
Ingredients in Chicken Tortilla Soup
To make this delicious and hearty chicken tortilla soup, you will need the folling ingredients:
- olive oil
- chicken breasts - you will need 2 boneless and skinless chicken breasts, cut into 1-inch strips. You can also make this soup using ¾ to 1 cup leftover roast chicken or store-bought rotisserie chicken. Shred the chicken using a fork and add it in along with the onions, garlic, jalapeño and carrot (skipping step 2 where you cook the chicken).
- onion
- garlic
- jalapeño pepper
- carrots
- crushed tomatoes
- chicken broth
- black beans
- corn
- seasonings - salt, paprika, ground cumin, and crushed red pepper (optional, for extra spiciness).
For the toppings, you need tortilla strips or tortilla chips, and all or a portion of the following toppings: fresh cilantro, lime, sour cream, avocado, and cheddar cheese (I used sharp white cheddar).
You will also need a medium stockpot (or 4 qt. Dutch oven).
How to Make the Best Chicken Tortilla Soup
- Cook the chicken. In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.
- Add remaining ingredients. Add onions, garlic, jalapeño and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using). Add canned tomatoes, chicken broth, black beans and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.
- Simmer. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
- Serve. Serve immediately in a soup bowl and top with tortilla chips, cilantro, lime, sour cream, avocado, and cheddar cheese, or any combination of these toppings that you like.
Storing and Freezing Instructions
- How to store: Store chicken tortilla soup still in the pot (covered with the lid) or transfer to an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: Once cooled, transfer any leftover chicken tortilla soup to an airtight container or portion them out into freezer bags and freeze for up to 3 months. When ready to serve, allow the soup to thaw overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
- How to reheat: Reheat on the stove over medium-low heat for about 5 minutes until warmed through. Serve it loaded up with your favourite toppings.
More Hearty Soup Recipes
- Lemon Chicken Orzo Soup
- Beef Cabbage Barley Soup
- Healthy Miso Ramen with Chicken
- Creamy Turkey Orzo Soup
- Vegetarian Mushroom Barley Soup
- Coconut Curry Lentil Soup
- Creamy Mexican Corn Soup
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Recipe
Chicken Tortilla Soup
- Total Time: 35 minutes
- Yield: 6-8 servings
Description
Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican-inspired flavours.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, boneless and skinless, cut into 1-inch strips
- 1 medium onion, finely chopped
- ½ tablespoon garlic, minced
- 1 jalapeño pepper, finely diced
- 1 carrot, thinly sliced
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper (optional)
- 1 (14 oz.) can crushed tomatoes
- 4 cups chicken broth
- 1 (14 oz.) can black beans, drained
- 1 cup frozen corn
Toppings:
- 1 cup tortilla chips, broken into small pieces (or tortilla strips)
- ¼ cup fresh cilantro, finely chopped
- 1 lime, thinly sliced
- 2-3 tablespoons sour cream
- 1 avocado, thinly sliced
- ¼ cup cheddar cheese, shredded
Instructions
- In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.
- Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.
- Add onions, garlic, jalapeño and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using).
- Add canned tomatoes, chicken broth, black beans and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.
- Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
- Serve immediately in a soup bowl and top with tortilla strips, cilantro, lime, sour cream, avocado, and cheddar cheese, or any combination of these toppings that you like.
Notes
How to make with cooked chicken: You can also make this soup using ¾ to 1 cup leftover roast chicken or store-bought rotisserie chicken. Shred the chicken using a fork and add it in along with the onions, garlic, jalapeño, and carrot (skipping step 2 where you cook the chicken).
How to store: Store chicken tortilla soup still in the pot (covered with the lid) or transfer to an airtight container and store in the refrigerator for up to 4 days.
How to freeze: Once cooled, transfer any leftover chicken tortilla soup to an airtight container or portion them out into freezer bags and freeze for up to 3 months. When ready to serve, allow the soup to thaw overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
How to reheat: Reheat on the stove over medium-low heat for about 5 minutes until warmed through. Serve it loaded up with your favourite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Darla Tate says
This is the FIRST time I have been so impressed with a recipe that I have taken the time to leave a comment. The soup was fabulous and the instructions, including the options were so easy to follow. My husband and I have been looking for a good Chicken Tortilla soup recipe for awhile and this turned out better than any we have ever had before! The changes I made were that I used leftover rotisserie chicken and added it at the end and I chopped up 3 tomatillos fresh from my garden and added those with the carrots. Also, I only added half a teaspoon of the crushed red peppers. The flavor and texture was excellent and this will be the soup we serve to guests throughout the winter months.
Wende Davis says
Delicious! I was looking for a recipe for my left over rotisserie chicken (and did not have the energy for BBQ pizza again). So simple and easy on a cold winter night and I keep these ingredients as stock.
MikeA says
Tried it because I had some leftover rotisserie chicken. It is delicious.
Michelle Smith says
Easy and DEEEEEElicious! :)Thank you for posting/sharing.
Katie says
This is one of my favorite soups! Can't wait to try your version of it.
Sam Hu | Ahead of Thyme says
Thanks Katie! Let me know if you try it.
Allison says
Easy and delicious! The whole family enjoyed it.
Sam Hu | Ahead of Thyme says
Thank you Allison! So happy you liked the recipe.