Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 1 jalapeño, seeded and diced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; Salt and freshly cracked black pepper to taste; 1 (15 oz) can fire-roasted tomatoes; 6 cups chicken stock; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn (frozen or fresh); 2 cooked and shredded chicken breasts; Juice of 1 lime; 1/4 cup chopped cilantro; Corn tortillas, sliced into thin strips and fried or baked until crispy (for garnish); Optional toppings: avocado, shredded cheese, sour cream, jalapeños, lime wedges

Why You’ll Love Chicken Tortilla Soup Recipe

This soup is cozy, satisfying, and perfect for any weeknight dinner or casual gathering. It has a rich, smoky broth with Tex‑Mex flavors and lots of texture from the beans, corn, and crunchy toppings. It’s easy to make yet feels special, plus it’s freezer‑friendly and great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
jalapeño
kosher salt and black pepper
dried oregano
cumin
ground chipotle pepper
fire roasted tomatoes and green chiles
chicken stock
black beans
frozen corn
shredded rotisserie chicken
shredded cheese (colby jack, monterey jack, or pepper jack)
limes
cubed avocado
cilantro
corn tortillas cut into thin strips for crisping

Directions

Heat a large saucepan over medium‑high heat and add the olive oil, onion, garlic, and jalapeño. Sauté until the onion becomes translucent and the jalapeño softens. Season with salt, pepper, oregano, cumin, and chipotle pepper, stirring to toast the spices.
Add the fire roasted tomatoes and green chiles along with the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cook for about 30 minutes.
Use an immersion blender to blend the soup until smooth. Taste and adjust the seasoning if needed.
Stir in the black beans, corn, and shredded chicken. Heat through.
Prepare the tortilla strips by heating oil in a small skillet over medium‑high heat. Fry the strips until crisp, then drain on a paper towel.
Divide the soup among bowls, then top with shredded cheese, cubed avocado, cilantro, crisp tortilla strips, and a squeeze of lime. Serve immediately.

Servings and timing

Serves: 4
Prep time: about 10 minutes
Cook time: about 30 minutes
Total time: about 40 minutes

Variations

Vegetarian: Use vegetable stock and skip the chicken. Add extra beans or sautéed vegetables for heartiness.

Spicier: Increase jalapeño or add a pinch of cayenne or hot chili flakes.

Corn & Bean Boost: Add extra corn or substitute pinto beans for the black beans.

Creamier Texture: Stir in a dollop of sour cream or crema at the end.

Slow Cooker: Combine all ingredients (except toppings) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Storage/Reheating

Refrigerate leftover soup in an airtight container for 3–4 days. For longer storage, freeze in a tightly sealed container for up to 4–5 months (remove crispy toppings before freezing). Reheat on the stovetop over medium‑low heat until warmed through or microwave in a covered bowl, stirring occasionally.

FAQs

What is chicken tortilla soup?

Chicken tortilla soup is a Mexican‑inspired soup featuring a flavorful broth with shredded chicken, tomatoes, spices, and topped with crispy tortilla strips and fresh garnishes.

Can I make this soup without a blender?

Yes, you can skip blending the base for a chunkier texture — it will still be delicious.

What type of chicken should I use?

You can use shredded rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.

Can I make this gluten‑free?

Yes — ensure the corn tortillas are gluten‑free and all other ingredients are free of gluten.

Is this soup spicy?

It has a mild to medium heat, but you can adjust the spice level by adding more jalapeño or chipotle pepper.

Can I freeze chicken tortilla soup?

Yes, you can freeze the soup (without toppings) for up to 4–5 months.

How do I thicken the soup?

Simmer longer to reduce the broth or blend a portion of the soup to naturally thicken it.

What toppings work best?

Popular toppings include shredded cheese, avocado, cilantro, lime wedges, green onions, and crisp tortilla strips.

Can I add beans?

Yes — black beans are traditional, but pinto or other beans work well too.

How long does it take to make?

This recipe takes about 40 minutes from start to finish.

Conclusion

This Chicken Tortilla Soup is a flavorful, comforting recipe that’s easy to prepare and perfect for any time of year. With a rich broth, tender chicken, hearty beans and corn, and customizable toppings, it’s sure to become a go‑to in your meal rotation.