Easy chicken tortilla soup is light but hearty, colorful, flavorful and served with crispy tortilla strips for a great crunch.
Today's recipe starts with some fun news: Congratulations to my fellow blogger and friend Sheila Thigpen on her new upcoming book, Easy Chicken Cookbook!
It's packed with 75 recipes all featuring our favorite go-to protein: chicken! It's also organized by convenience: 5 ingredients or fewer, 30 minutes or less, one pan, one pot, and pressure cooker or slow cooker. Super helpful!
And today I'm happy to be sharing this easy chicken tortilla soup from her book.
It's long been one of my favorite soups to order out at a restaurant - and now I can make it at home! It's easier than I expected, too, which is a nice bonus.
It has ALL the flavors we love with the chicken, black beans, tomatoes and corn mixed in.
(My 15-minute southwest chicken skillet has those same ingredients and is on our dinner menu a lot cause we all enjoy it so much!)
This soup is so flavorful! It's light and brothy, but really tasty and filling. It's loaded with colorful veggies and topped with crispy tortilla strips.
You'll be digging in for spoonful after spoonful!
Plus, it works great as a quick and easy family dinner or as a game day soup to serve to a crowd! Move over chili, you've got competition!
Oh, and if you need a hands-off version, check out this slow cooker chicken tortilla soup. Or explore all my chicken soup recipes.
OK, let's get cooking.
Recipe Notes:
- Chicken: You'll want to use 2-3 boneless, skinless chicken breasts, depending on how large they are (and on how much chicken you want in your soup).
- I also think it's important to cook your chicken in the broth - both gain lots of extra flavor - so I don't really recommend substituting a store-bought rotisserie or using leftover chicken here. You could do it in a pinch, of course, but I think the soup's flavor won't be as full.
- Corn: Instead of a can of corn, as called for, you could also substitute some frozen corn for this recipe. You'll need a heaping cup.
- Tomatoes: I like the petite tomatoes for this soup because of their size, but you could substitute regular diced tomatoes or choose fire-roasted diced tomatoes for some extra flavor.
Let's also discuss the all-important tortilla part of tortilla soup.
I think making your toasted tortilla strips really takes this recipe over the top. And it's super easy to do! Full instructions are in the recipe card and I highly recommend you go this route - at least once - instead of just using tortilla chips.
You can also use corn tortillas, instead of flour ones, if you prefer. Or if you need to make this recipe gluten-free.
Be sure to mix and match your favorite toppings for this soup, too. I've listed tons of ideas in the recipe card. You can let everyone customize their bowl to their heart's content!
You could also pair this soup with some cheesy cornbread muffins or some Mexican cornbread for a fun twist if you'd like.
I think you're really going to love this soup, whether it's a long-time favorite or new to you.
Enjoy!
XO,
Kathryn
Easy Chicken Tortilla Soup
Ingredients
- 2 (10-inch) flour tortillas (or use corn tortillas)
- ½ teaspoon kosher salt, plus more for seasoning
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 jalapeño pepper, chopped (remove ribs and seeds for less heat)
- 2 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- ½ teaspoon black pepper
- 1 (15 oz.) can whole kernel corn, drained
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) petite diced tomatoes
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
Optional toppings:
- Shredded cheese (such as cheddar or Monterey Jack), chopped fresh cilantro, sliced or diced avocado, sour cream or Greek yogurt, hot sauce, etc.
Instructions
- Preheat the oven to 375. Line a baking sheet with foil and lightly spray with cooking spray.
- Use a sharp knife and cut the tortillas into thin ½-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.
- Bake at 375 for 15 minutes, until tortilla strips are crisp and lightly browned. Remove from the oven and set aside.
- Meanwhile, heat oil in a large soup pot over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, stirring frequently, until the onion is tender. Add the garlic and cook for an additional 30 seconds.
- Add the chicken breasts to the pot along with the chicken broth. Add ½ teaspoon salt and pepper. Bring to a boil then reduce the heat to medium low and simmer for 20-25 minutes, until the chicken is cooked through. Remove the chicken breasts and shred using 2 forks.
- Return the shredded chicken to the pot, along with the corn, black beans, tomatoes, lime juice, chili powder and cumin. Stir well to combine.
- Return to a simmer and cook, stirring occasionally, for 5-10 minutes, until everything is warmed through and well blended.
- Season to taste with salt and pepper. Serve hot with desired toppings and reserved tortilla strips.
Save This Recipe
We'll email this post to you, so you can come back to it later!
Sheila Thigpen says
Love it! So many helpful tips and yummy topping ideas! Thanks for featuring my new Easy Chicken Cookbook! Bravo!
Kathryn Doherty says
I love your book so much Sheila; congratulations! And this soup was a huge hit with my whole family! XO
Christy Houle says
Great Lioking Recipes