If you’re craving something cozy, flavorful, and downright satisfying on a chilly night, you’re in for a real treat. This Easy Chicken Tortilla Soup Recipe is one of those dishes that feels like a warm hug in a bowl—packed with tender chicken, smoky spices, and those irresistible crispy tortilla strips. I absolutely love how it comes together in just one pot, making it perfect for busy weeknights when you want big flavor without the fuss. Stick around because I’m going to share everything that helped me nail this recipe every time!

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Why You’ll Love This Recipe

One-Pot Wonder: You get all the rich flavors with just one pot to clean up—hello, easier weeknights.
Customizable Heat Level: Adjust the jalapeños to fit your spice tolerance perfectly without losing any flavor.
Fresh and Comforting: The fresh lime juice and cilantro brightens the deep, hearty broth for balanced yumminess.
Kid-Friendly to Crowd-Pleasing: This soup hits that sweet spot—easy enough for picky eaters but impressive for family dinners.

A white pot filled with bright red soup as the base layer, containing small pieces of shredded chicken, black beans, and corn kernels mixed in. On top of the soup, there is a layer of golden yellow crispy tortilla strips arranged mostly in the center. Thin slices of green jalapeño peppers with visible seeds float on one side among the tortilla strips. Two wedge slices of pale green lime sit on the surface near the tortilla strips. Fresh green chopped cilantro is scattered over the soup and toppings, adding a textured color contrast. The pot is set on a white marbled surface with some fresh cilantro leaves beside it. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Tortilla Soup, chicken tortilla soup, hearty Mexican soup, quick chicken soup recipes, one-pot chicken soup

Ingredients You’ll Need

These ingredients might look simple, but together they create a flavor-packed soup with wonderful texture. I love using fresh aromatics like garlic and jalapeños for a little kick, and the combo of corn and black beans adds great body. Pro tip: using a good quality chicken broth makes a noticeable difference in depth of flavor!

Flat lay of a small white ceramic bowl of light olive oil, a large yellow onion halved showing its fresh layers, four whole garlic cloves with clean skins, two green jalapeno peppers whole and uncut, a small white bowl of golden chicken broth, a small white bowl filled with bright red crushed tomatoes, two medium raw chicken breasts with smooth skin, a small white bowl of fresh yellow corn kernels, a small white bowl of shiny black beans, a small white bowl of ground chili powder, a small white bowl of ground cumin, a small white bowl of coarse salt crystals, a small pile of bright green chopped cilantro leaves, a whole lime cut in half showing juicy interior alongside a small white bowl with fresh lime juice, a neat stack of fresh yellow corn tortillas, a ripe avocado halved displaying green flesh and pit, and a whole lime cut into wedges arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Chicken Tortilla Soup, chicken tortilla soup, hearty Mexican soup, quick chicken soup recipes, one-pot chicken soup

Light olive oil: Perfect for sautéing without overpowering the other flavors.
Yellow onion: Adds sweetness and depth—don’t skip sautéing it ’til soft!
Garlic cloves: Fresh garlic amps up the aroma—mince them finely.
Jalapeño peppers: Seeds removed if you want milder heat; keep some if you love spicy.
Chicken broth: The flavorful base of your soup—homemade or store-bought works.
Crushed tomatoes: Brings acidity and richness to the broth’s body.
Chicken breasts: Use fresh or leftover rotisserie chicken for convenience.
Corn: Drained and rinsed adds natural sweetness and texture.
Black beans: Also drained and rinsed—protein-packed and hearty.
Chili powder: Gives that distinct smoky, spicy note.
Ground cumin: Earthy warmth that rounds out the spice blend.
Salt: Enhances all the flavors—adjust to your taste.
Cilantro: Fresh and vibrant, chopped for mixing in and garnish.
Lime juice: The magic ingredient that brightens everything.
Olive oil: For crisping homemade tortilla strips.
Corn tortillas: Cut into strips for that satisfying crunch on top.
Avocado: Creamy contrast to the spicy, crispy elements.
Lime wedges: To squeeze fresh juice over each bowl at serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the fun things about this Easy Chicken Tortilla Soup Recipe is how simple it is to make it your own. I often tweak it depending on what I have on hand or who I’m cooking for, and you should too! Here are a few ways I like to switch things up.

Swap the chicken for turkey or shredded beef: When I want a heartier feel, I’ve used leftover roast beef, and it’s just as delicious.
Make it vegetarian: Skip the meat and double the beans and corn instead; use veggie broth to keep it flavorful.
Add extra heat: Toss in some chipotle peppers in adobo or smoked paprika for a smoky, spicy boost.
Use fresh tomatoes: When tomatoes are in season, fresh diced really brighten the soup and add a lovely texture.

How to Make Easy Chicken Tortilla Soup Recipe

Step 1: Sauté the Aromatics to Build Flavor

Start by heating the light olive oil in a large pot over medium heat. Add the chopped yellow onion and cook until it’s translucent and sweet-smelling, usually about 5 minutes. Then stir in the minced garlic and diced jalapeño peppers, cooking for another minute or so until everything is fragrant. This step really sets the foundation for a flavorful soup, so don’t rush it or let the garlic burn!

Step 2: Add Broth, Tomatoes, and Spices

Pour in the chicken broth and crushed tomatoes next. Then sprinkle in the chili powder, cumin, and salt. Give everything a good stir to combine. At this point, you’ll want to bring the soup to a gentle simmer. This allows the spices to blossom and blend beautifully. If you’re using raw chicken breasts, add them now so they can cook right in the broth.

Step 3: Cook the Chicken and Add Beans & Corn

Let the soup simmer for about 20 minutes, or until the chicken is cooked through and tender. If you’re using leftover rotisserie chicken, add it after the broth simmers, so it warms up without drying out. Then stir in the drained corn and black beans and cook for another 5 minutes just to combine everything. The soup should be thick, hearty, and packed with veggies.

Step 4: Prepare Crispy Tortilla Strips

While the soup simmers, preheat a skillet over medium heat with the olive oil. Cut your corn tortillas into thin strips. Fry them in batches, turning occasionally until golden and crispy—this usually takes about 3 minutes. Lay the strips on paper towels to drain excess oil. These homemade tortilla strips are magical; they add a satisfying crunch that you can’t get from store-bought chips.

Step 5: Finish With Freshness

Once the soup is ready, remove the chicken breasts if you cooked them fresh, shred them with two forks, and return the shredded chicken to the pot. Stir in the chopped cilantro and fresh lime juice to brighten all those rich flavors. Taste and adjust seasoning with more salt or lime juice if needed. Ladle the soup into bowls and top with the crispy tortilla strips, avocado chunks, extra cilantro, and lime wedges on the side.

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Pro Tips for Making Easy Chicken Tortilla Soup Recipe

Use Rotisserie Chicken for Speed: I discovered this trick when pressed for time—adding shredded store-bought rotisserie chicken still gives great flavor without extra cooking.
Don’t Skip Sautéing the Onion & Garlic: This builds a flavor base that makes your soup taste homemade and rich, rather than one-dimensional.
Make Tortilla Strips Fresh: Homemade crispy strips add a texture punch that you won’t get from chips—plus, you control the oil and salt.
Taste Before Serving: I always add lime and salt at the end to balance the flavors—it’s easy to under-season if you don’t taste as you go.

How to Serve Easy Chicken Tortilla Soup Recipe

The dish is a black bowl filled with a rich, reddish-orange soup base that has a thick texture with visible shredded chicken and black beans mixed throughout. On top, there are bright yellow crispy tortilla strips layered randomly, diced green avocado pieces, thin slices of light green jalapeño peppers, and fresh green cilantro leaves scattered evenly. A light green lime wedge sits on one edge of the bowl. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface with some cilantro sprigs nearby. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chicken Tortilla Soup, chicken tortilla soup, hearty Mexican soup, quick chicken soup recipes, one-pot chicken soup

Garnishes

I love topping each bowl with a handful of those crunchy tortilla strips, fresh diced avocado for creaminess, and a generous sprinkle of chopped cilantro. A fresh lime wedge on the side is non-negotiable—you just squeeze it over the soup for a zesty brightness that ties everything together. Sometimes I add a dollop of sour cream or a little shredded cheese if I want to really indulge.

Side Dishes

My go-to sides are simple but delicious—like warm cornbread or a fresh green salad with a tangy vinaigrette to contrast the soup’s richness. You could also serve it with tortilla chips on the side or a scoop of Spanish rice if you want to turn it into a full meal.

Creative Ways to Present

If I’m serving this for a casual dinner party, I like setting up a little toppings bar: bowls of shredded cheese, sliced jalapeños, chopped green onions, and extra cilantro so everyone can personalize their soup bowl. It’s such a fun way to make the meal interactive and impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. One thing I learned is to keep the crispy tortilla strips separate—otherwise, they get soggy and lose their magic crunch.

Freezing

This soup freezes beautifully. After cooking, let it cool completely before transferring to freezer-safe containers. It’s best to add fresh avocado and crispy strips only after thawing and reheating, since those don’t freeze well.

Reheating

I reheat leftover soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of broth or water helps loosen it up if it’s thick. Then, pile on your fresh toppings right before serving to recapture that just-made feel.

FAQs

Can I make this Easy Chicken Tortilla Soup Recipe in a slow cooker?

Absolutely! You can sauté the onion, garlic, and jalapeño first, then add all ingredients except fresh toppings to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the fresh lime juice and cilantro just before serving to keep those fresh flavors vibrant.
What’s the best way to make crispy tortilla strips?

Cut corn tortillas into thin strips and fry them in hot olive oil until golden and crisp. Drain on paper towels and sprinkle lightly with salt while warm. Avoid overcrowding the pan so they crisp evenly, and fry in batches if needed.
Can I use chicken thighs instead of breasts?

Yes! Chicken thighs add extra tenderness and richness to the soup. Just adjust the cooking time to make sure the thighs are cooked through (usually a little longer than breasts).
How do I make this soup less spicy?

Remove the seeds and membranes from the jalapeños before adding them. You can also reduce the number of jalapeños or skip them altogether. Fresh lime juice and avocado garnish also help mellow out heat for your palate.

Final Thoughts

This Easy Chicken Tortilla Soup Recipe has become a staple in my kitchen for all the right reasons—it’s comforting, quick, and absolutely delicious. I love how it brings family and friends together around the table, and I know you’ll enjoy the ease and flavor just as much. Give it a try soon; trust me, you’ll be making it again and again!