• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Soups, Salads & Stews » Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe

by Mike Hultquist · Feb 10, 2023 · 21 Comments

Jump to Recipe
Chicken Tortilla Soup Recipe

This easy chicken tortilla soup recipe is thick and hearty with black beans, corn, peppers, and crispy homemade tortilla strips, the perfect weeknight meal. You also might like my taco soup recipe!

Chicken Tortilla Soup Recipe

The Best Chicken Tortilla Soup Ever!

It's soup time in the Chili Pepper Madness kitchen, my friends. There's nothing like a hearty, chunky soup to warm the bones. To be honest, though, this soup is great for any time of year.

We're talking Chicken Tortilla Soup, and it is basically the perfect soup. It's filled with loads of chunky chicken, black beans, lots of peppers and onion, tomatoes, corn, and lots of my favorite seasonings.

And topped with crispy tortilla strips! I'll show you how you can make them at home very easily from fresh corn tortillas, though you can easily skip that step and just use your favorite bag of tortilla chips.

Either way, this is one of those very quick and easy soup recipes that you can have on the table pretty quickly. There isn't a ton of cooking, and most of the time is letting everything simmer on the stove or in the crock pot until you are ready to serve.

Like any one pot meal, it's really just tossing ingredients into the pot and letting them do their thing.

This comfort food will certainly fill your belly.

Let's talk about how to make chicken tortilla soup, shall we?

Chunky Chicken Tortilla Soup, ready to serve

Chicken Tortilla Soup Ingredients

  • Boneless Chicken. Use chicken breast or chicken thighs, or a combination.
  • Oil. For cooking and for frying the tortilla strips.
  • Chili Peppers. I'm using jalapeno peppers, but if you want some REAL heat, add in something super spicy, like ghost or scorpion pepper - use bell pepper or other mild green chilies for a no heat version.
  • Tomatoes. Use large tomatoes, though 1 can of diced tomatoes, chopped tomatoes or fire roasted tomatoes is good, too.
  • Other Vegetables. Onion, garlic, corn, chili peppers. 
  • Black Beans.
  • Chicken Broth. Or chicken stock.
  • Seasonings. Use chili powder (I'm using a combination of ancho and Spanish paprika, though you can use your favorite blend), cumin, and salt and pepper, cilantro. You can also use your favorite taco seasonings instead.
  • Corn Tortillas. For the tortilla strips.
  • For Serving. Use your favorite toppings, like diced avocado, jalapeno slices, hot red pepper flakes, fresh chopped parsley or cilantro, crumbly white cheese, hot sauce, or more.
Chunky Chicken Tortilla Soup in a bowl with a spoon

How to Make Chicken Tortilla Soup - the Recipe Method

FOR THE CHICKEN TORTILLA SOUP

Cook the Peppers and Onions. First, heat 1 tablespoon olive oil in a large pot to medium-high heat and add the onion and peppers. Cook them down for 5 minutes to soften. They will release their juices and start to brown.

Cook the Chicken. Next, chop the chicken and season it with a bit of salt and pepper. Add the chicken to the pan and cook for 5 minutes, stirring, to get a nice sear on all of the sides. I have made this with chicken breast, chicken thigh, and a combination of both and love them all.

Cooking down the chicken, peppers and onion in a pot

Garlic and Seasonings. Add the garlic, chili powder and cumin and cook another minute, until you can smell that gorgeous garlic. This also lets the seasonings bloom a bit.

Remaining Ingredients. Next, add in the corn, tomatoes, chicken broth, black beans and 3 of the chopped corn tortillas. Or use crushed tortilla chips. Stir to incorporate.

Simmer the Tortilla Soup. Bring to a boil, then reduce the heat and simmer the pot for at least 20 minutes to let the flavors develop. 30 minutes is ideal, though you can simmer longer if you'd like to develop even more flavor.

Adding fresh corn tortillas to thicken the chicken tortilla soup

The tortilla strips will thicken the soup up a bit, making it even heartier. Be sure to save the other half of the tortilla strips for your crispy tortilla strips topping.

Simmering our Chicken Tortilla Soup Recipe in the pot

FOR THE CRISPY TORTILLA STRIPS

Prep the Fry Oil. Add 1/2 cup olive oil to a separate wide pot or pan to medium heat. Do not let the oil boil.

Fry the Tortilla Strips. Add the tortilla strips and lightly fry them a few minutes per side, until they become a golden brown. Flip to fry both sides.

Drain and Salt. Remove the fried tortilla strips and set them onto paper towels to drain. Lightly salt them. They will crisp up nicely.

Crispy homemade fried tortilla strips draining on a plate

Serve the Chicken Tortilla Soup. Serve the soup into bowls and top with your crispy homemade tortilla strips and other favorite toppings.

You'll enjoy the crunch, but it also looks extra delicious.

Boom! Pretty easy, right? Chicken tortilla soup is ready to serve. Looks wonderful, doesn't it? Nice and chunky and hearty and filling, and tasty! And just the right amount of spice for me. Such delicious soup!

A big spoonful of chunky Chicken Tortilla Soup

Recipe Tips & Notes

  • Heat Factor. My recipe calls for jalapeno peppers for a nice level of every day heat, but you can easily add in other hotter green chiles if you're looking for a spicier version. Try it out with serrano peppers for a nice level, habanero peppers for an even hotter version, or go with ghost peppers to really put it over the top. Want even hotter, my wild chilihead friends? Scorpion peppers or Carolina reapers will nail it for you!
  • Time Savers. Save time by using chopped rotisserie chicken or cooked shredded chicken for this recipe. You can also chop the onion, peppers and garlic ahead of time to save time when you're ready to cook.
  • Toppings. You have so many topping options. Use whatever you like. Try adding onion, green onion, pico de gallo, crema/sour cream or shredded cheese like Monterey jack or cheddar if you’d like. I always love fresh cilantro or other chopped herbs, pepper slices, spicy chili flakes and a bit of fresh lime juice. The crispy tortilla strips are a must!
  • Baked Tortilla Strips. You can bake the tortilla strips instead of frying them if you prefer. For baked tortilla strips, toss the strips with 2 tablespoons olive oil and sprinkle lightly with salt. Bake at 375 degrees F (185 C) for 15 minutes, or until they turn a golden brown and crisp up. Set them aside until you are ready to use. Learn how to make crispy tortilla chips (baked or fried).

Crock Pot Chicken Tortilla Soup

If you'd prefer to make this recipe in your slow cooker or crock pot, or even your Instant pot, just cook down the chicken, onion, peppers and garlic first in a hot pan, then add them to your crock pot along with the remainder of the ingredients. Cook the soup on low for 4 hours, or on high for 2-3 hours.

Serve it into bowls and top with your favorite toppings!

Chicken Tortilla Soup, garnished with crispy tortilla strips

Freezer Friendly Chicken Tortilla Soup

Homemade chicken tortilla soup is very freezer friendly. To freeze it, transfer the soup to freezer safe containers, seal them up, and freeze them for up to 6 months. Let them thaw in the refrigerator when you're ready to enjoy them again. Heat it up in a pot and you're good to go.

That's it, my friends. I hope you enjoy my favorite chicken tortilla soup recipe. Just how I like it! I hope you enjoy it as well. Family loved for sure!

Patty's Perspective

This is more of a rustic style of the chicken tortilla soup you might find in restaurants, which is more creamy. This is a healthier version that you can just gobble up, a lot like a white chicken chili. It's always fun when we try different variations of certain types of dishes.

There are so many ways you can go with all of these ingredients. I love this recipe way more than any restaurant version I've ever tried. Mike, make this more for me, please!

Try Some of My Other Popular Soup Recipes

  • Albondigas Soup (Caldo de Albondigas)
  • Stuffed Pepper Soup
  • Chunky Southwest Chicken Soup
  • 30-Minute Sweet Potato Soup
  • Roasted Poblano Soup
  • Spicy Thai Curry Chicken Soup
  • Cheesy Guajillo-Potato Soup
  • Sweet Pepper-Sweet Corn Chowder
  • Spicy Sausage Soup
  • Chicken Tortellini Soup
  • Black Bean Soup
  • See all of my Spicy Soup Recipes
Chicken Tortilla Soup, ready to serve

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Chicken Tortilla Soup Recipe
Print

Chicken Tortilla Soup Recipe

This easy chicken tortilla soup recipe is thick and hearty with black beans, corn, peppers, and crispy homemade tortilla strips, the perfect weeknight meal.
Save Recipe Saved!
Course: Soup
Cuisine: American
Keyword: chicken, Mexican, soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 506kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 7 votes
Leave a Review

Ingredients

  • 1.5 pounds boneless chicken Cut into bite-sized pieces - use a 2 medium-sized chicken breasts or 4 chicken thighs, or a combination of them
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 3-4 jalapeno peppers chopped (use hotter peppers if you'd like, or use poblano pepper for milder)
  • 1 medium onion chopped
  • 3 garlic cloves chopped
  • 2 large tomatoes chopped (canned tomatoes are good as well - use 14.5 ounce can)
  • ½ cup corn frozen is OK
  • 1 tablespoon chili powder I used a combination of ancho and Spanish paprika
  • 1 teaspoon cumin
  • 3 cups chicken broth
  • 1 can black beans drained
  • 2 tablespoons chopped cilantro + more for serving

For the Crispy Tortilla Strips

  • 1/2 cup vegetable oil
  • 6 corn tortillas cut into strips

FOR SERVING: Use your favorite toppings, like diced avocado, jalapeno slices, hot red pepper flakes, fresh chopped parsley or cilantro, crumbly white cheese, hot sauce, or more.

    Instructions

    FOR THE CHICKEN TORTILLA SOUP

    • First, heat 1 tablespoon olive oil in a large pot or Dutch oven and add the onion and peppers. Cook them down for 5 minutes to soften.
    • Next, season the chicken with a bit of salt and pepper. Add it to the pot and cook for 5 minutes, stirring, to brown the pieces.
    • Add the garlic, chili powder and cumin and cook another minute, until you can smell that gorgeous garlic.
    • Next, add in the corn, tomatoes, chicken broth, black beans and 3 of the chopped corn tortillas. Stir to incorporate. Bring to a quick boil, then reduce the heat and simmer the pot for at least 20 minutes to let the flavors develop.
    • Remove from heat and stir in the cilantro.

    FOR THE CRISPY TORTILLA STRIPS

    • Add 1/2 cup vegetable oil to a separate wide pot or pan to medium heat. Bring it to a simmer. Do not let the oil boil.
    • Add the tortilla strips and lightly fry them a few minutes per side, until they become a golden brown. Flip to fry both sides.
    • Remove the fried tortilla strips and set them onto paper towels to drain. Lightly salt them. They will crisp up nicely.
    • Serve the soup into bowls and top with your crispy homemade tortilla strips and other favorite toppings.

    Video

    Notes

    • Heat Factor. Mild-Medium, though you can easily spice things up by incorporating hotter peppers, spicier chili powder and seasonings during the seasoning phase, or by adding spicy chili flakes or hot sauce toward the end of the recipe.
    • Time Savers. Save time by using chopped rotisserie chicken or cooked shredded chicken for this recipe. You can also chop the onion, peppers and garlic ahead of time to save time when you're ready to cook.
    • Toppings. Use your favorites! Try adding onion, green onion, pico de gallo, crema/sour cream or shredded cheese like monterey jack or cheddar if you’d like. I always love fresh cilantro or other chopped herbs, pepper slices, spicy chili flakes and a bit of fresh lime juice. The crispy tortilla strips are a must!
    • Baked Tortilla Strips. For baked tortilla strips, toss the strips with 2 tablespoons olive oil and sprinkle lightly with salt. Bake at 375 degrees F (185 C) for 15 minutes, or until they turn a golden brown and crisp up. 

    Nutrition Information

    Calories: 506kcal   Carbohydrates: 46g   Protein: 50g   Fat: 15g   Saturated Fat: 3g   Polyunsaturated Fat: 3g   Monounsaturated Fat: 6g   Trans Fat: 0.02g   Cholesterol: 109mg   Sodium: 307mg   Potassium: 1388mg   Fiber: 11g   Sugar: 5g   Vitamin A: 1345IU   Vitamin C: 27mg   Calcium: 94mg   Iron: 4mg
    Chicken Tortilla Soup Recipe
    Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

    NOTE: This recipe was updated on 2/10/23 to include new information and video. It was originally published on 12/4/15.

    Categories: Chicken Tags: avocado, Chili Pepper Madness, chili pepper recipe, jalapeno pepper, lighter fare and low calorie, low budget/inexpensive meals, mikes favorites

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Judy Runner says

      February 13, 2023 at 11:00 pm

      5 stars
      We love this recipe except we use pinto beans instead of black beans . We also use fire roasted diced tomatoes.

      Your recipes are awesome!

      Reply
      • Mike Hultquist says

        February 14, 2023 at 6:33 am

        Glad you enjoyed it, Judy! I appreciate it!

        Reply
    2. Brenda says

      February 11, 2023 at 9:53 am

      5 stars
      I bought the ingredients to make this recipe. I bought flour tortillas instead of corn. What do you think? With the corn in the recipe I can understand why the corn tortilla's are better. What do you think about using flour tortillas? Thanks

      Reply
      • Mike Hultquist says

        February 11, 2023 at 9:56 am

        You can use flour tortillas, Brenda. You'll still get thickening, though yes, a slightly different flavor. Still good, though! Let me know how it goes for you!

        Reply
        • Brenda says

          February 12, 2023 at 1:09 pm

          5 stars
          Will do, if I don't change. Plan to fix in a couple of weeks....probably will get the corn tortillas. You're the expert!

          Reply
    3. Jenny Durling says

      February 10, 2023 at 10:45 am

      This soup sounds great. I'm a bit of a lazy cook - could I do this in a slow cooker and just let it simmer all day instead of cooking it stove top?

      Reply
      • Mike Hultquist says

        February 10, 2023 at 1:03 pm

        You absolutely can, Jenny. There is a section in the post on how to make it in the crock pot or slow cooker. Enjoy!

        Reply
    4. Rama says

      February 10, 2023 at 9:12 am

      Do the seeds remain in the jalapeños?

      Reply
      • Mike Hultquist says

        February 10, 2023 at 9:14 am

        You can remove them if you'd like, Rama. I leave them in. If you core out the pepper innards, you'll remove much of the heat.

        Reply
    5. Elissa says

      November 16, 2022 at 10:07 pm

      This dish wasn’t as flavorful as I was expecting, but it could have been because I chose not to make the tortilla strips.

      Reply
      • Mike Hultquist says

        November 17, 2022 at 7:45 am

        Maybe add in more spices next time. There's a heck of a lot in this dish, so hard to explain any lack of flavor.

        Reply
    6. Jody Goldstein says

      October 16, 2021 at 9:33 pm

      5 stars
      Will make this again!

      Reply
    7. Kerri says

      August 06, 2020 at 11:33 am

      5 stars
      This is an amazing recipe! I've fixed it a few times for my family and everyone loves it! I have two very young children and my 3 y/o ate 4 bowls alone! Also, I double ingredients when I make this dish because we have such hearty appetites =)

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 06, 2020 at 2:46 pm

        Perfect, Kerri! I love to hear this! We love this recipe. So good.

        Reply
    8. Stacey says

      March 02, 2020 at 5:32 pm

      5 stars
      OMG! This is amazing! Only issue I have is if it’s only four servings it’s four giant servings! Great stuff!!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 03, 2020 at 7:19 am

        Thanks, Stacey! I appreciate it. Yes, it would serve 4 good sized bowls, but you can serve smaller portions for sure!

        Reply
    9. GrammaSue says

      March 01, 2020 at 8:18 am

      5 stars
      Hi Mike! Love your website and emails and of course, recipes. You're doing a great job!!! I made this soup as stated (I did add 2 finger size of velveeta to make it a little thicker) and it was absolutely amazing. I grew the jalapenos and another med-hot pepper in pots on my deck (we live in a condo) and it was the perfect heat. We love the tortilla strips seasoned, so I make extra! Thanks so much for a great recipe.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 01, 2020 at 3:32 pm

        Thanks so much, GrammaSue! I love to hear this! I also love that you grow peppers on your deck. Perfect for some home cooking! Glad you enjoyed it.

        Reply
    10. jim nashwinter says

      February 24, 2020 at 4:03 pm

      we have lots of chile petin peppers growing;will add some to this;we are in so.ga.and they grow great here?we lived in so.west texas and got a taste for them;great taste

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 24, 2020 at 4:27 pm

        I think they would be a great addition to this recipe, Jim. I love it! Let me know how it turns out for you.

        Reply
    11. Nassima says

      December 11, 2015 at 7:21 pm

      I made the soup and tried it. Very good!Yummo! It's very easy to make. And it's very feeling.

      Reply

    Primary Sidebar

    ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

    More about me →

    Mexican
    Cajun
    Sauces
    Seasonings

    5 ESSENTIALS FOR SPICY COOKING

    Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

    Order The Spicy Food Lovers' Cookbook by Mike Hultquist

    AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

    Order The Spicy Dehydrator Cookbook by Mike Hultquist

    AMAZON / BARNES & NOBLE / INDIEBOUND

    Most Popular Recipes

    • Bang Bang Chicken
    • Mexican Birria Recipe
    • Cajun Chicken and Sausage Gumbo Recipe
    • Jamaican Curry Chicken
    • Mexican Picadillo Recipe
    • Homemade Blackening Seasoning

    Footer

    NEVER MISS A RECIPE

    Receive my "5 Essentials for Spicy Cooking" email series & new recipes

    • Facebook
    • Pinterest
    • Instagram
    • Twitter
    • YouTube

    ↑ back to top

    About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2023 Chili Pepper Madness

    EXCLUSIVE MEMBER OF MEDIAVINE FOOD