Why You’ll Love Chicken Tortilla Soup Recipe

It’s a one‑pot meal that comes together quickly (under 40 minutes) and uses pantry staples.
The combination of textures — creamy beans, tender chicken, crunchy chips — adds real appeal.
The toppings let you customize the soup to your taste (more heat, extra cheese, avocado, cilantro).
It’s hearty enough for dinner yet still light enough to serve as a lunch or mid‑week meal.
Leftovers heat up beautifully, making it great for batch cooking or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, diced
green bell pepper, diced
chicken broth
shredded chicken (about 1 rotisserie chicken)
canned diced tomatoes with green chilies
frozen corn, thawed
canned black beans, rinsed and drained
black pepper
salt (a pinch)
garlic powder
chili powder
cumin
tomato paste
cornmeal mixed with water (optional, for thickening)
Toppings (optional): tortilla chips, shredded cheese, fresh cilantro, diced avocado

Directions

In a large soup pot, heat the olive oil over medium‑high heat. Add the diced onion and bell pepper and cook for about 3‑4 minutes until tender.
Add the black pepper, garlic powder, chili powder, cumin, tomato paste and a pinch of salt; cook for about one more minute, stirring constantly.
Pour in the chicken broth, then add the diced tomatoes with green chilies, corn, black beans, the cornmeal‑water mixture (if using), and the shredded chicken.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
Remove from heat, taste and add additional salt if needed. Serve into bowls and top with tortilla chips, sour cream (if using), shredded cheese, cilantro, diced avocado, or other desired toppings.

Servings and timing

Servings: 8
Prep Time: ~15 minutes
Cook Time: ~20 minutes
Total Time: ~35 minutes

Variations

To make it spicier: add diced jalapeños when cooking the onion and pepper, or increase the chili powder.
For a milder version: use diced tomatoes without green chilies, or reduce the chili powder.
Use shredded turkey instead of chicken.
Substitute cornmeal thickener by blending some of the broth with beans for a creamier texture without cornmeal.
Add chopped fresh tomatoes, roasted peppers, or other vegetables (e.g., zucchini) for extra bulk.
Make it vegetarian: omit chicken, substitute vegetable broth, and add extra beans (e.g., pinto or kidney beans).

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat, warm on the stove over medium heat until hot, adding a splash of chicken or vegetable broth if the soup has thickened too much.
You can also freeze: portion into freezer‑safe containers, leave some head‑space, and freeze for up to 2‑3 months. Thaw overnight in the fridge and reheat on the stove.
When reheating, add fresh toppings just before serving (chips may lose crunch if stored).

FAQs

What kind of chicken should I use?

You can use shredded cooked chicken such as from a rotisserie, or poach chicken breasts or thighs and shred them. The recipe calls for approximately one rotisserie chicken.

Can I make this gluten‑free?

Yes — simply use gluten‑free cornmeal (if using the thickener) and ensure your tortilla chips are gluten‑free.

Is this recipe very spicy?

No — it’s not super spicy by default, but it does have a mild kick. If you prefer less heat, use tomatoes without chilies and reduce the chili powder.

Can I double or triple this recipe to feed a crowd?

Absolutely — you can multiply all ingredients by the number of servings you want and follow the same process.

What toppings work best?

Good toppings include tortilla chips for crunch, shredded cheese, diced avocado, fresh cilantro, and a dollop of sour cream. Feel free to pick and choose based on what you like.

Can I skip the cornmeal thickener?

Yes — the cornmeal is optional. The soup will still be delicious without it, just slightly less thick.

How do I reheat this soup without it becoming mushy?

Reheat gently on the stove over medium heat. If it seems too thick, add a little broth to loosen it. Add crunchy toppings (chips) fresh rather than storing them in the soup.

Can I make this in a slow cooker?

Yes — you can adapt: sauté the onion and pepper, spices and paste on the stove, then transfer to a slow cooker with the rest of the ingredients and cook on low for 3‑4 hours.

What other beans can I use besides black beans?

You could substitute pinto beans, kidney beans, or even chickpeas for variation. Just rinse and drain canned beans before adding.

Conclusion

If you’re looking for a flavorful, comforting soup that’s easy to make and full of Tex‑Mex flair, this chicken tortilla soup fits the bill. With its hearty components, customizable toppings, and relatively short cook time, it’s a great option for a family dinner or a batch‑make meal for the week. Enjoy warming up with this delicious dish!