Easy Chicken Tortilla Soup

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    This chicken tortilla soup recipe is made in ONE pot in 30 minutes. Always a crowd pleaser and tastes great loaded with cheese, avocado and tortilla chips. 

    I love to make all types of soup as soon as the weather gets cooler. This chicken tortilla soup is a favorite, along with white chicken chili, Mexican soup and chicken enchilada soup.

    chicken tortilla soup in white bowl

    There’s something about this colder weather that makes me want to eat soup EVERY day! I’ve tried out a few new soup recipes over the last few weeks and this recipe was definitely a keeper. It warms you right up on a cold day, and has just the perfect kick.

    This tortilla soup recipe is filled with chicken, corn, beans, spices and salsa. It’s really easy to make when you’re looking for something quick. I tend to always have the ingredients on hand in my pantry which makes it so simple to throw together. I’m sure you have most of them already on hand as well!

    Ingredients needed

    • Chicken breasts
    • Chicken broth
    • Corn
    • Black beans
    • Onion
    • Salsa
    • Cumin and chili powder
    • Olive oil and minced garlic
    • Lemon juice

    chicken tortilla soup toppings

    How to make chicken tortilla soup

    Scroll down for the printable recipe.

    1. In a large pot, sauté chicken in oil over medium heat for 5 minutes. Add the onions and cook for about 2 minutes. Then add cumin and garlic and stir.
    2. Add broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low, cover and then simmer for about 20-30 minutes.
    3. Add tortilla chips and add desired toppings over individual bowls.

    Toppings ideas

    • Tortilla strips or chips (store bought or homemade)
    • Shredded cheese
    • Sour cream
    • Cilantro
    • Avocado or guacamole
    • Splash of lime juice
    • Green onion
    • Jalapenos

    Tip: I love to save the crushed tortillas at the bottom of the chips bag, so don’t throw them out! Place them in a zip top bag or small container and you’ll love the extra flavor it adds. I like using chips vs. a tortillas, because they tend to get a little soggy.

    Chicken tortilla soup in white bowls with avocado


    How do I thicken chicken tortilla soup?

    If you’d like to thicken, feel free to add in some cream cheese or shredded cheese the last few minutes of cooking. The additional cheese helps to make a thick and creamy consistency. I personally think the consistency of the tortilla soup is perfect without any extra cheese. What I will do is top my soup with a couple of dollops of sour cream which makes it a tad creamier.

    Is this freezer friendly?

    Yes! Once the tortilla soup has cooled, store in a freezer bag or airtight plastic container. I like to write the date that I made the soup on the bag/container with a permanent marker. I’ll typically store in the freezer for a couple of months. To thaw, place in the refrigerator overnight. Then heat back up for a couple of minutes in stovetop pan or microwave.

    Spoonful of chicken tortilla soup

    For more soup recipes, check out:

    Chicken Tortilla Soup Recipe

    Course: Soup
    Cuisine: Mexican
    Keyword: chicken tortilla soup
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 298
    Author: Jamielyn Nye
    This soup is made in ONE pot and is so delicious! Always a crowd pleaser and tastes great loaded with cheese, avocado and tortilla chips!


    • 1 pound boneless chicken breasts
    • 1 teaspoon olive oil
    • 1 onion (chopped)
    • 2 cloves minced garlic
    • 1/2 teaspoon ground cumin
    • 29 ounces chicken broth (2 cans)
    • 1 1/2 cups frozen corn kernels
    • 1/2 teaspoon chili powder (can add another 1/2-1 tsp if you like spicy)
    • 15 ounces black beans (1 can)
    • 1 1/2 Tablespoons lemon juice
    • 1 1/2 cups chunky salsa

    Optional toppings: tortilla strips, sour cream, shredded cheese, cilantro, etc.


      • In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions and cook for about 2 minutes. Then add the garlic and cumin and mix well. 
      • Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low, cover and simmer for about 20 to 30 minutes.
      • Break up some tortilla chips or tortilla strips and add to individual bowls. Pour tortilla soup over chips. Top with the Monterey Jack cheese and a little sour cream if desired.


      Calories: 298kcal | Carbohydrates: 31g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 1088mg | Potassium: 796mg | Fiber: 8g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 14.6mg | Calcium: 61mg | Iron: 3mg

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