Name: Quick and Easy Chicken Tortilla Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: CHICKEN TORTILLA SOUP:; 2 tablespoons olive oil; 1 medium white onion, diced; 2 jalapeño peppers, diced; 5 cloves garlic, minced; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 6 cups chicken broth; 3 boneless skinless chicken breasts; 15 ounce can fire roasted diced tomatoes; 15 ounce can black beans; 1/2 teaspoon salt; 1/2 cup freshly chopped cilantro; 2 limes, juiced, plus wedges for garnish; FOR SERVING:; 3 cups tortilla strips or tortilla chips; 2 medium avocados, sliced; 1 cup shredded Monterey jack cheese

Jump to Recipe Print Recipe

This Quick and Easy Chicken Tortilla Soup is pure comfort in a bowl. Warm, hearty, and packed with flavor, it's the kind of recipe you'll want to make all season long. It's simple to throw together and even better the next day as the flavors meld together!

Did You Know?

Tortilla soup originated in central Mexico and is one of the few Mexican soups that uses fried tortilla strips as an integral component rather than a side. The tortilla strips serve a dual purpose — they add crunch when freshly fried and act as a thickener as they soften in the broth, creating the soup's characteristic body. The smoky flavor in many recipes comes from charring the tomatoes before blending them into the base.

Pro Tips

Build flavor by sauteing the aromatics until fragrant before adding any liquid. Season in layers throughout cooking and do a final taste adjustment right before serving. Use a meat thermometer. Pull chicken at 160 degrees F and let carryover heat bring it to 165 degrees F.

Frequently Asked Questions

1. What gives chicken tortilla soup its signature flavor?

A base of charred tomatoes, garlic, and dried chiles (ancho or pasilla) blended smooth creates the smoky, slightly spicy broth that defines authentic tortilla soup.

2. What chicken works best?

Shredded rotisserie chicken is the fastest route. Bone-in chicken thighs simmered in the broth give the richest flavor. Either way, the chicken should be shredded, not cubed.

3. How do I make crispy tortilla strips?

Cut corn tortillas into thin strips, toss lightly in oil, and bake at 375 degrees for 8-10 minutes until golden and crunchy. Or fry them in oil for 60 seconds per batch.

4. What toppings are essential?

Crispy tortilla strips, diced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime. The toppings are half the experience — do not skip them.

5. Can I use dried chiles in the broth?

Yes — toast dried ancho or pasilla chiles in a dry skillet, soak in hot water for 15 minutes, then blend with tomatoes. This creates the authentic, smoky Mexican broth.

6. What beans should I add?

Black beans or pinto beans are both traditional. Drain and rinse canned beans before adding. They add protein, fiber, and heartiness to the soup.

7. Can I add corn to tortilla soup?

Absolutely — fire-roasted corn adds sweetness and smokiness. Frozen corn works well, or char fresh kernels in a hot skillet. Add during the last 10 minutes of cooking.

8. How do I make this in the slow cooker?

Add the broth base, raw chicken thighs, beans, and corn. Cook on low 6-8 hours. Shred the chicken, stir, and serve with fresh toppings and crispy tortilla strips.

9. What makes this recipe quick?

Using rotisserie chicken, canned tomatoes, and canned beans cuts the active cooking time to about 20 minutes. The soup simmers for another 15 and toppings take 5 minutes.

10. Can I freeze tortilla soup?

Freeze the soup base (without toppings or tortilla strips) for up to 3 months. Make crispy strips and prep fresh toppings when ready to serve for the best texture.

Watch How to Make This