Easy Chicken Tortilla Soup

Easy chicken tortilla soup is light but hearty, colorful, flavorful and served with crispy tortilla strips for a great crunch.

We are ready for our second week of school here!

The first week went pretty smoothly, all in all, and we had a fun and relaxing weekend at home, doing puzzles, playing card games, reading and watching movies. And now we're ready to dive into week two.

I've also got all my fingers and toes crossed that our oven gets fixed this morning. This will be the third time the repair guy comes - and third part on backorder we've had to wait for to hopefully get it back to working. I've been without it for over six weeks and I'm so over it.

Let's move on to today's recipe though, which 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 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!

This soup has long been one of my restaurant favorites to order. And I’m so glad I can now make it at home. It’s really easier than I expected!

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.

OK, let's get cooking.

Now, I’ve got some notes and substitutions coming up on how to make chicken tortilla soup. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• 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.
• 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.
• 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!

How to make homemade tortilla strips:

1. You simply cut your flour or corn tortillas into thin strips - about ½ inch wide by around 3 inches long - and place them on a foil-lined baking sheet that’s been coated with cooking spray.
2. Lay them out in a single layer, spray the tops of the tortilla strips with cooking spray and then sprinkle them with salt.
3. Bake the strips at 375 for about 15 minutes. I start checking at 12 or so minutes. You can remove them when they are golden brown and crisp. And they crisp up even more as you leave them to cool down while you’re making the soup.

However, you could sub store-bought tortilla chips and just crush and sprinkle those over the soup too. I won’t tell.

You can also use corn tortillas, instead of flour ones, if you prefer. Or if you need to make this recipe gluten-free.

And if you want to spice things up, keep reading for some topping ideas to give the soup a little extra oomph.

Cause you know how much I love toppings!

Also, this is a great way to let everyone individualize their soup bowl. You can set out your topping options in separate bowls and then let everyone customize their soup to their heart’s content.

This works great for a game day meal, but also just for families with different tastes.

Topping Ideas:

• Shredded cheese, such as cheddar or Monterey Jack
• Chopped fresh cilantro
• Chopped chives
• Sliced or diced avocado
• Sour cream or Greek yogurt
• Pickled jalapeños
• Hot sauce

So many options, so much deliciousness!

You could also pair this soup with some cheesy cornbread muffins or some Mexican cornbread for a fun twist.

Finally, let’s talk any leftovers you might have.

Can you freeze chicken tortilla soup?

- Yes, this soup freezes great!

- Once it’s cooled down, store the leftovers in a freezer-safe bag or container. Label and date it and then place in the freezer for up to 4-5 months.

- Let thaw overnight in the refrigerator and then reheat on the stove when ready to serve.

- The soup also keeps in the refrigerator for up to 3-4 days, if you want to just keep eating on the leftovers the same week.

Tip: You’ll want to keep the tortilla strips and any toppings out of the soup for it to freeze and reheat the best.

I think you’re really going to love this soup, whether it’s a long-time favorite to order at restaurants or even if it’s brand new to you. Give this recipe a try!

And again, be sure to check out my friend Sheila’s cookbook.

Happy cooking!

XO,

Kathryn

P.S. Stay tuned: I’ve got another soup recipe coming up later this recipe that you will adore! (Update: Check out this easy homemade creamy tomato soup. So delish! Or go all in for comfort with this chicken noodle soup.)

You can also sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

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5 from 1 vote

Easy chicken tortilla soup

Easy chicken tortilla soup is light but hearty, colorful, flavorful and served with crispy tortilla strips for a great crunch.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Yield: 6 servings

1x2x3x

Cook Mode

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.

Notes

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 substitution 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.

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.

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.

The homemade tortilla strips really make this soup extra tasty! You can use flour tortillas or corn tortillas. Or in a pinch you could substitute store-bought tortilla chips.

Leftovers: Once it’s cooled down, store leftover soup in a freezer-safe bag or container. Label and date it and then place in the freezer for up to 4-5 months. Let thaw overnight in the refrigerator and then reheat on the stove when ready to serve.

The soup also keeps in the refrigerator for up to 3-4 days, if you want to just keep eating on the leftovers the same week.

Tip: You’ll want to keep the tortilla strips and any toppings out of the soup for it to freeze and reheat the best.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 26g | Protein: 48g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 540mg | Fiber: 7g | Sugar: 4g

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