Easy Chicken Tortilla Soup Recipe
Add Preferred SourceChicken Tortilla Soup is the ultimate comfort meal that’s quick to make, packed with flavor, and customizable with all your favorite toppings. Whether it’s a weeknight dinner or feeding a crowd, this one-pot wonder delivers with minimal effort and maximum taste. Plus, those crispy tortilla chips and fresh toppings make every bowl feel special.
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I love this Chicken Tortilla Soup because it’s so versatile—perfect for a family dinner or holiday gathering like Super Bowl Sunday or Cinco de Mayo. You can use it to repurpose leftovers after Thanksgiving or make it ahead for potlucks and barbecues.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Tortilla Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making Chicken Tortilla Soup is a breeze if you follow my simple steps. Here’s how to get it done:
Make the Tortilla Chips
Start by preheating your oven to 180ºC (350°F).
Take the corn tortillas, brush them with olive oil, sprinkle on some salt and pepper, and slice them into strips.
Lay them on a baking sheet and pop them in the oven for about 10 minutes until they’re crisp and golden. Set them aside for later.
Cook the Veggies
While the chips bake, heat a tablespoon of olive oil in a big pot over medium heat.
Toss in the chopped onion, garlic, and diced green chiles. Let them cook for about 7 minutes, stirring occasionally, until they’re nice and soft.
Add the Spices
Next, stir in the cumin and chili powder, letting the flavors come together. You’ll instantly smell that delicious combination of spices filling your kitchen!
Simmer the Soup
Pour in the chicken stock, shredded chicken, and diced tomatoes. Give everything a good stir, then season with salt and pepper.
Let the soup simmer for about 25 minutes to let all the flavors meld together.
Finish with Corn and Serve
Once the soup is done simmering, add the drained corn and stir.
Serve it up hot, and don’t forget to top it with your crispy tortilla strips.
For extra flavor, add shredded cheese, lettuce, avocado, green onions, cilantro, and a squeeze of lime. Delicious!
Recipe Notes and Expert Tips
Here are some helpful tips I’ve picked to make sure your Chicken Tortilla Soup turns out perfectly every time:
- Tortilla Chips: Keep a close eye on the tortillas while they bake. You want them to be crisp, but not overcooked. If you prefer them extra crunchy, let them sit for a minute or two after they come out of the oven.
- Chicken Stock: Always opt for low-sodium chicken stock. It allows you to control the saltiness of your soup better. If you’re making homemade stock, even better! It’ll give your soup a richer flavor and a heartier texture.
- Shredded Chicken: Leftover rotisserie chicken is perfect for this recipe and adds a deep flavor. If you don’t have leftovers, simply cook some chicken breasts or thighs, and shred them yourself. Thighs tend to be juicier, but breast meat works well too.
- Heat Lovers: If you like a spicier kick, throw in an extra jalapeño or more chili powder.
- Toppings: For the ultimate crunch, add the tortilla chips just before serving. If you put them in too early, they’ll get soggy. You can even serve the chips on the side and let everyone add their own to get the perfect texture.
- Creamy Option: Want a creamier soup? Stir in a dollop of sour cream or Greek yogurt just before serving.
How to Store Leftover Chicken Tortilla Soup
Store any leftovers in an airtight container in the fridge for up to 4 days.
If you want to freeze it, make sure the soup cools completely, then transfer it to a freezer-safe container. It’ll keep in the freezer for up to 3 months.
Just thaw it in the fridge overnight and warm it up on the stovetop when you’re ready to enjoy it again.
Our Top 3 Money-Saving Tips for This Recipe
Here are some easy ways to save money while making this soup:
- Use Leftover Chicken: This recipe is perfect for using up any leftover chicken you have in the fridge.
- Homemade Tortilla Chips: Making your own tortilla chips is not only cheaper but fresher and tastier than store-bought.
- Canned Ingredients: Using canned tomatoes and corn is budget-friendly and convenient without sacrificing flavor.
What to Serve With Chicken Tortilla Soup
Chicken Tortilla Soup is great on its own, but if you want to round out the meal, serve it with Mexican rice, a fresh green salad, or even some cheesy quesadillas.
You can also serve it with a side of guacamole and extra tortilla chips for dipping.
More Easy Chicken Recipes for You to Try at Home
I’ve got plenty more easy, delicious chicken recipes that you can whip up at home!
- Chicken and Dumpling Casserole
- Copycat Olive Garden Chicken Scampi Pasta
- Crunchy Hot Honey Salad
- Chicken and Broccoli Casserole
- Chicken and Bacon Ranch Sliders
Ingredients
- 1 tablespoon olive oil
- ½ cup diced green chiles
- ½ cup onion chopped
- 2 teaspoon garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- 6 cups chicken stock
- 2 cups cooked chicken shredded
- 1 ½ cups can diced tomatoes
- 1 cup canned corn drained
- Salt and pepper
To serve:
- Cheese shredded
- Lettuce shredded
- Avocado sliced
- Green onions
- Cilantro
- Lime
Tortilla chips:
- 1 teaspoon olive oil
- 8 corn tortillas
- Salt and pepper
Instructions
- Preheat the oven to 180ºC (350°F). Brush each corn tortilla with olive oil, then season them with salt and pepper. Slice the tortillas into strips and spread them in a single layer on a baking tray. Bake for about 10 minutes until they’re crispy, then set them aside.1 teaspoon olive oil, 8 corn tortillas, Salt and pepper
- In a large pot, heat olive oil over medium heat. Add the chopped onions, garlic, and diced green chiles. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.1 tablespoon olive oil, ½ cup diced green chiles, ½ cup onion, 2 teaspoon garlic
- Stir in the cumin and chili powder, coating the vegetables evenly. Add the chicken stock, shredded chicken, and diced tomatoes to the pot. Season with salt and pepper to taste, and bring the mixture to a simmer. Cook for 25 minutes, stirring occasionally.½ teaspoon ground cumin, ¼ teaspoon chili powder, 6 cups chicken stock, 2 cups cooked chicken, 1 ½ cups can diced tomatoes, Salt and pepper
- Just before serving, stir in the drained corn. Ladle the soup into bowls, then top with the baked tortilla chips, shredded cheese, lettuce, avocado, green onions, cilantro, and a squeeze of lime.1 cup canned corn, Cheese, Lettuce, Avocado, Green onions, Lime, Cilantro
Notes
- Tortilla Chips: Keep a close eye on the tortillas while they bake. You want them to be crisp, but not overcooked. If you prefer them extra crunchy, let them sit for a minute or two after they come out of the oven.
- Chicken Stock: Always opt for low-sodium chicken stock. It allows you to control the saltiness of your soup better. If you’re making homemade stock, even better! It’ll give your soup a richer flavor and a heartier texture.
- Shredded Chicken: Leftover rotisserie chicken is perfect for this recipe and adds a deep flavor. If you don’t have leftovers, simply cook some chicken breasts or thighs, and shred them yourself. Thighs tend to be juicier, but breast meat works well too.
- Heat Lovers: If you like a spicier kick, throw in an extra jalapeño or more chili powder.
- Toppings: For the ultimate crunch, add the tortilla chips just before serving. If you put them in too early, they’ll get soggy. You can even serve the chips on the side and let everyone add their own to get the perfect texture.
- Creamy Option: Want a creamier soup? Stir in a dollop of sour cream or Greek yogurt just before serving.
