Easy Chicken Tortilla Soup – Lauren’s newest

January 6, 2023

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This Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired soup made with shredded chicken, diced tomatoes, beans, corn and a variety of spices. Customize each bowl with your favorite ingredients. Serve with crispy tortilla strips or tortilla chips. Do you want to set it and forget it? Try my Crockpot Chicken Tortilla Soup version of this recipe! Yummy!

Bowl of chicken tortilla soup with spoon

Healthy + Tasty

This Chicken Tortilla Soup is my new go-to soup because it’s healthy, filling, easy to make and downright delicious. It is ready to eat in no time at all and is a real eye-catcher. Especially when tortilla chips are crumbled in and a little sour cream on top. It’s my new favorite soup and I hope you enjoy it as much as I do.

But wait, what is tortilla soup?

Tortilla soup is a classic Mexican dish based on tomatoes and broth. Typically, it’s filled with vegetables and chicken, although pork or turkey can be used in place of the chicken. It is fully customizable which toppings you want to add. Shredded cheese, sour cream, cilantro, avocado, and shredded tortilla chips are some common toppings.

Bowls of chicken tortilla soup

How to Make Chicken Tortilla Soup

This recipe involves a lot of chopping and cooking. It’s not difficult, but it only takes a little time! Be sure to use freshly cut corn from the cob for an extra sweet crunch. The printable recipe card is below. Here’s what you can expect when preparing this recipe:

Sauté vegetables

Place a large soup pot over medium-high heat. sear Onion, garlic, carrot, zucchini and corn in olive oil Allow to soften slightly for about 5 minutes.

Add beans, tomato sauce, spices + broth

stir in Beans, tomato sauce, spices and chicken broth and bring to a boil.

Add chicken breast

Reduce to a simmer and set aside whole chicken breast into the soup. (See my note below on cooking whole chicken breasts for this soup). Cover and simmer for 10-15 minutes or until chicken is fully cooked. Remove from the pot, chop and add back to the soup.

Cooking chicken for chicken tortilla soup

Rather than using separate cutting boards and knives for the chicken and slicing it before cooking, I like to use tongs and slide the whole chicken breasts straight into the pot to poach them. After about 20 minutes, the chicken should be fully cooked and easy to shred or slice.

After the chicken is shredded, return the fully cooked chicken to the pot and finish with the tortillas. SO much easier than messing around with raw chicken!

Add tortilla strips

cut Corn tortillas Cut into strips and add to the soup. Cook for another 5-10 minutes.

Add desired toppings + serve

Serve with Cilantro, sour cream, tortilla strips, cheese and avocado.

How to Thicken Chicken Tortilla Soup

The broth in chicken tortilla soup is flavorful and delicious, and a big reason it’s so good is that the corn tortillas you stir in end up dissolving and becoming part of the soup, and the broth thickens slightly as it cooks add a delicious corn flavor.

If you want a thicker souptry stirring in a little cornstarch or masa (the corn flour used to make corn tortillas).

Wooden spoon scoops chicken tortilla soup into a bowl

Best toppings for this soup

I love loading my soup with all.the.toppings. and I think all the goodies on this soup make this soup extra special. Plus, it’s a great way to please a crowd…hand out bowls of chicken tortilla soup and then customize them however you like. Here are my favourites:

  • grated cheese
  • chopped coriander
  • sour cream
  • Cojita Cheese
  • crispy tortilla strips/tortilla chips
  • Avocado/guacamole
  • lime wedges
  • sliced ​​black olives
  • diced red onion

Storing Leftover Chicken Tortilla Soup

Leftover chicken tortilla soup can be stored in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months.

Freeze: Allow to cool to room temperature, then transfer to a freezer-safe container with a tight-fitting lid. Leave some headroom in the container to allow the soup to expand as it freezes. When ready to eat the soup, thaw in the refrigerator or microwave, then heat on the stovetop or in the microwave until hot. If the soup seems too thick after defrosting, you can add a little water or broth to thin it out.

More Mexican-inspired recipes to try:

Try this recipe soon and let me know what you think. If so, I’d appreciate it if you would rate it a star too! This is absolutely my style of food and it’s at the top of my weekly dinner menu – I love it that much.

The printable recipe card is below. Make sure you save, pin, print or bookmark this recipe because it’s a good recipe! Have a great day, friends! 🙂

Chicken Tortilla Soup

Made with loads of veggies and chicken, this Chicken Tortilla Soup is healthy, filling, easy to make and downright delicious. Try it!


  • Place a large saucepan over medium-high heat. Lightly sauté onion, garlic, carrot, zucchini and corn in olive oil for 5 minutes.

  • Stir in beans, tomato sauce, spices, chicken broth and bring to a boil. Reduce to a simmer and add whole chicken breasts to the soup. Cover and simmer for 10-15 minutes or until chicken is fully cooked. Remove from the pot, chop and add back to the soup.

  • Stir in the tortilla strips and cook for another 10 minutes. Pour into bowls and serve with any toppings.


Calories: 437kcal | Carbohydrates: 57G | Protein: 27G | Fat: 12G | Saturated Fatty Acids: 2G | Cholesterol: 31mg | Sodium: 942mg | Potassium: 1162mg | Fiber: 14G | Sugar: 10G | Vitamin A: 4290ie | Vitamin C: 16.1mg | Calcium: 134mg | Iron: 5.9mg

Keyword: Chicken Tortilla Soup

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