This easy chicken tortilla soup recipe is loaded with shredded chicken, 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
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 the perfect soup. It's filled with loads of 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.
This comfort food will certainly fill your belly.
Let's talk about how to make chicken tortilla soup, shall we?
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.
How to Make Chicken Tortilla Soup - the Recipe Method
First cook down the onions, peppers, and garlic in a large pot, then add the seasonings, chicken, black beans, corn, tomatoes, and chicken broth.
Bring to a boil, then reduce the heat and simmer to cook the chicken through, about 20 minutes.
You can simmer longer if you'd like, but don't overcook the chicken. I usually do 30 minutes.
Carefully remove the chicken to a large bowl and shred it with a couple forks.
Add the chicken to the pot and simmer another 5 minutes to warm it through.
FOR THE CRISPY TORTILLA STRIPS
Prep the Fry Oil. Add 1/2 cup 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.
Prefer baked tortilla strips?
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).
Serve the soup into bowls and top with your crispy homemade tortilla strips and other favorite toppings. I like fresh cilantro and lime juice.
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!
Recipe Tips & Notes
- Save time by using chopped rotisserie chicken or cooked shredded chicken.
- For other toppings options, try onion, green onion, pico de gallo, crema/sour cream or shredded cheese like Monterey jack or cheddar if you’d like.
- For extra flavor, season and brown the chicken before adding it to the pot. See the recipe video for a variation.
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, cook down the 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.
Shred the chicken, then serve the soup into bowls and top with your favorite toppings!
Storage and Leftovers
Leftover chicken tortilla soup will last up to 5 days in the refrigerator in a sealed container. Reheat it in a pot on the stove top to enjoy again.
It's also very freezer friendly. To freeze it, transfer the soup to freezer safe containers, seal them up, and freeze 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 recipe for chicken tortilla soup. 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.
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
- Chicken Enchilada Soup
- Mexican Lentil Soup (Lentejas)
- See all of my Spicy Soup Recipes
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
Ingredients
- 1 tablespoon olive oil
- 1-2 jalapeno peppers chopped (use hotter peppers if you'd like, or use bell or poblano pepper for milder)
- 1 medium onion chopped
- 3 garlic cloves chopped
- 1 tablespoon chili powder I love ancho powder for this
- 1 teaspoon cumin
- Salt and pepper to taste
- 1.5 pounds boneless chicken breast (or use chicken thighs)
- 2 14-ounce cans fire roasted tomatoes (or use chopped fresh tomatoes)
- ½ cup corn frozen is OK
- 3-4 cups chicken broth (use 4 cups for thinner)
- 1 can black beans drained
- 1 Juice from 1 lime (optional)
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, lime juice, or more.
Instructions
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.
FOR THE CHICKEN TORTILLA SOUP
- 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.
- Add the garlic, chili powder, cumin, and salt and pepper, and cook another minute, until you can smell the garlic bloom.
- Add chicken, tomatoes, corn, chicken broth, and black beans. Stir to incorporate. Bring to a boil, then reduce the heat and simmer at least 20 minutes to cook the chicken and let the flavors develop.
- Remove the chicken and shred it with a couple of forks. Return the chicken to the pot and simmer 5 minutes.
- Swirl in some lime juice (if desired) then serve in bowls topped with crispy tortilla strips and your other favorite toppings.
Video
Nutrition Information
NOTE: This recipe was updated on 2/14/24 to include new information, photos, and video. It was originally published on 12/4/15.
Angel Hafelfinger says
Best chicken tortilla soup ever I make it once a week.I make it all from scratch.Best recipe ever
Mike Hultquist says
Boom! I love to hear this, Angel! Awesome! Thanks for sharing. =)
Erin says
Love this soup!!! I used leftover rotisserie chicken since I hate wasting food and it made the prep/cook time that much faster. I use Serrano chilies because I love spicy, and while husband doesn’t do spice so much he still gobbles down this soup!! I’m growing my own black beans, can’t wait until I have enough to make this recipe! I use fire roasted tomatoes with green chilies for extra goodness. Can’t say enough wonderful things about this recipe!!!
Mike Hultquist says
Outstanding! I love to hear it!! Glad you both enjoyed it so much, Erin. I love this recipe! YUM! Good luck with the black beans!
Joshua DeVillier says
Fantastic soup, I have to really tone things down for my family so I used 1 green bell & 1 jalapeno. They also wanted it creamy so I added a block of cream cheese. Can't wait for the leftovers tomorrow! Thanks Mike!
Mike Hultquist says
Perfection!! I love the creamy version, Joshua. Glad the family enjoyed it!! Thanks for sharing. =)
Linda Baku says
I would like to use my instapot. I will still season and brown the chicken first. My biggest struggle with converting recipes to instapot is whether to decrease the liquid since it doesn’t simmer off. Any suggestions? Thank you, love your recipes.
Mike H. says
Hi, Linda. If you'd rather prepare this recipe using your Instant Pot, begin by sautéing the onion, peppers, and garlic in a hot pan. Then, transfer them to your chosen cooking vessel along with the rest of the ingredients. Next, allow the soup to simmer on low for 4 hours, or on high for 2-3 hours. Once cooked, shred the chicken, ladle the soup into bowls, and garnish with your preferred toppings before serving 😉
Shelley Sonnenberg says
So yummy! And quick and easy to make.
Mike Hultquist says
Thanks so much, Shelley! Glad you enjoyed it!
Becky says
Cheers Mike and Patty!
Made this soup for dinner tonight. It's a gray, rainy, cold, day in the Pacific northwest and this soup is so good. So warming and cozy. Goes perfectly with a nice fire in the woodstove. My husband and I both loved it!
It will definitely go in the keep file with tbe rest of your recipes!
Thank you both for all your time and and effort! Have a wonderful evening!
Mike H. says
Thank you, Becky - much appreciated. And glad you guys are enjoying it! =)
Erin Jewell says
I made this with what I had on hand, leftover rotisserie chicken, Serrano peppers, and fire roasted tomatoes and one can had green chilies. SOOOOOOOO good!! Nice and spicy, even my husband who doesn’t handle spice well loved it, and I topped with avocado to cool it a bit but YUM! Such a wonderful simple and delicious recipe!! Yours is one of my favorite recipe sites!!!
Mike Hultquist says
Great! Glad you both enjoyed it, Erin! Very happy you're enjoying my site and recipes. I appreciate it very much.
Nelda says
I make this soup two days ago. Best I ever tasted, Hubby loved it too. Made no changes in it except I used pinto beans. Thanks for another good recipe.
Mike Hultquist says
Glad you enjoyed it, Nelda! I appreciate you sharing this! Thanks!
Lina Luckway says
I love it!
Cheryl Hill says
Hi, Mike.
I love all of your comments and suggestions.
One question: Since I use grapeseed oil or avocado oil for frying things, would your use of olive oil maybe suggest not Extra Virgin olive oil, which I save for non high-heat applications? Just trying to learn here, and love EVOO, but I try to respect its limits. Help, please?
You're my recipe guru.
Cheryl
Mike Hultquist says
Hi, Cheryl. I'm the same. I use a good quality EVOO for finishing only. I use a general vegetable oil for lightly frying things, and an olive oil blend typically for cooking down veggies, etc. I hope this helps.