Mexican Quick and Easy Homemade Chicken Tortilla Soup

Quick and easy homemade chicken tortilla soup is classic comfort food. This hearty dish is loaded with Mexican flavors, chicken, beans, and spices, topped with cheese and baked tortilla strips for an effortless meal your whole family will love.

Oh, the weather outside is frightful, but chicken tortilla soup is delightful.

I apologize for the jingle, but do you know that feeling when your soul is just so warm that you just feel like singing? Well, this fantastic homemade chicken tortilla soup does that for me.

📃 Why it Works

This hearty Mexican dish is great at any time of the year, and if it’s on the menu at a restaurant, I’ll order it without hesitation. However, there’s something about a hot, homemade soup with a little kick to it that revives you on a winter day.

Homemade is superior to canned and even bowls that you’re served at restaurants. Have you ever looked at the sodium content in a can of soup? It’s a little frightening.

Luckily, you can control your salt levels when you make it from scratch. Plus, everything just tastes that much more fresh and flavorful. Don’t think you have time for homemade soup? Have no fear; this recipe only takes about 30 minutes to make.

🛒 Ingredients and Notes

The ingredient list might look long, but you probably have most of it in your pantry. Besides tortillas, you will also need:

• Protein: Chicken 
• Vegetables: Black beans, corn, and diced tomatoes
• Fruit: Lime and avocado
• Aromatics: Onions and garlic
• Spices: Chili, cumin, paprika, and cayenne pepper 
• Seasonings: Salt, pepper, chipotle peppers
• Liquid: Chicken broth

You can also control the heat of this soup. I know people who like to go all out by using all of the garlic, jalapeños, and spices, and then go as far as to put jalapeños on top and add a dash of hot sauce. That should warm you up real quick!

I promise this recipe is easy when I say it. Because who doesn't love to make life easier and take advantage of little shortcuts?

Use cooked rotisserie chicken or leftover chicken from yesterday's dinner. All you have to do is pull it apart and toss it right into your pot. Easy peasy.

Now, the most important aspect of this recipe is how you dress up your bowl. Your choice of accouterment says a lot about you, you know.

And if you’re not adding anything on top, well, then I’m not sure what there is to say!

This delicious soup is even better the next day. All of the flavors are in a long-term relationship and fuse together so nicely. That analogy wasn’t too weird, right? It’s time to start cooking.

🔪 Instructions

Seriously, this recipe is super easy to make, and it requires just a few simple steps, and you'll be done in 30 minutes. Here's what to do:

1. Line a large baking pan with aluminum foil or parchment paper.
2. Cut the corn tortillas into strips and bake for 15-18 minutes on 375 degrees Fahrenheit.
3. Meanwhile, saute onions and garlic in a large Dutch oven or saucepan.
4. Add the chicken broth, tomatoes with juice, black beans, corn, cooked chicken, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper, and simmer for 10 minutes.
5. Serve it in bowls topped with tortilla strips and garnishes like avocado, sour cream, and cilantro.

That's it! You'll have a delicious, hearty soup at the same time Rachael Ray would make it.😉

A few tips for making the best chicken tortilla soup, as well as some variations you can try!

• Use store-bought rotisserie chicken to save time or use leftover chicken you have on hand. You can even cook your chicken in a skillet.
• If the overall liquid level looks low or you prefer it with more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
• What's tortilla soup without tortilla strips? Don't skimp on this ingredient! Be sure also to include shredded cheese, avocado, and a dollop of sour cream. It will taste just that much better!
• If you dislike cilantro, sprinkle your soup with parsley. Fresh herbs are great for added flavor and also make any dish pop.
• For more heat, top it with sliced jalapenos or chipotle peppers.
• A squeeze of lime is the perfect finishing touch!
• Serve the toppings separate for a restaurant-style "build your own bowl" for more fun and especially if you have picky eaters.
• Store the soup in the fridge for up to 7 days, and freeze for up to 6 months. Don't you just love meals you can freeze?

This soup especially hits the spot in winter after a long day of work, but I love it any time of the year. If you're thinking ahead and planning Cinco de Mayo menu, this chicken dish should be on the top of your list!

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Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!

Mexican Quick and Easy Homemade Chicken Tortilla Soup

By Jas

This perfectly spiced quick and easy homemade Mexican chicken tortilla soup is a classic comfort dish your whole family will love!

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Mexican

Yields 4 servings

Calories 517 kcal

EQUIPMENT

• Dutch oven
• Large baking sheet

Ingredients

1x2x3x

US Customary - Metric

Tortilla Strips

• ▢ 10 small corn tortillas, cut into ¼-inch wide strips
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon kosher salt, or to taste

Soup

• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion, diced
• ▢ 2 large garlic cloves, minced
• ▢ 32 ounces 4 cups chicken broth
• ▢ 2 14.5 oz cans diced tomatoes and juice
• ▢ 1 cup black beans, drained and rinsed
• ▢ 1 cup corn, canned, frozen or fresh
• ▢ 2-3 cups shredded cooked chicken
• ▢ 1 tablespoon lime juice
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons salt, or to taste
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon smoked paprika, or sweet paprika
• ▢ ¼ teaspoon cayenne pepper, or to taste
• ▢ 1 tablespoon chipotle peppers paste or peppers in adobo sauce
• ▢ ⅓ cup fresh cilantro leaves, finely minced
• ▢ Diced avocado, shredded cheese, and sour cream for serving, optional
• ▢ Peppers in adobo sauce for garnishing, optional

Cook ModePrevent your screen from going dark

Instructions

Tortilla Strips

• Preheat oven to 375 degrees Fahrenheit.
• Line a large baking sheet with foil or parchment paper and spread the tortilla strips.
• Drizzle with olive oil, sprinkle with salt and toss to coat evenly.
• Bake for until crisp and lightly golden brown, about 15 -18 minutes; set aside.

Soup

• Meanwhile, heat the olive oil over medium-high heat in a large Dutch oven or saucepan.
• Add the onion and sauté for about 5 minutes, stirring occasionally. Add the garlic and sauté until fragrant, about 1 minute.
• Stir in the chicken broth, tomatoes with juice, beans, corn, chicken, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper, and bring to a boil. Simmer for about 10 minutes. Add the cilantro and remove the pan from the heat.
• Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
• Ladle soup into bowls and top with tortilla strips. Garnish with avocado, cheese, sour cream, chopped cilantro, and chipotle peppers or peppers in adobo if using. Add a squeeze of lime juice or serve lime wedges on the side. Serve immediately.

Notes

• If the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
• What's tortilla soup without tortilla strips? Don't skimp on this ingredient! Be sure to also include shredded cheese, avocado, and a dollop of sour cream. The soup will taste just that much better!
• If you dislike cilantro, sprinkle your soup with parsley. Fresh herbs are great for added flavor and also make any dish pop.
• For more heat, top your soup with sliced jalapenos or chipotle peppers.
• A squeeze of lime is the perfect finishing touch!
• Serve the toppings separate for a restaurant-style "build your own bowl" for more fun and especially if you have picky eaters.
• Store the soup in the fridge for up to 7 days, and freeze for up to 6 months. Don't you just love meals you can freeze?
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.

Nutrition

Calories: 517kcal (26%) | Carbohydrates: 54g (18%) | Protein: 28g (56%) | Fat: 22g (34%) | Saturated Fat: 4g (20%) | Cholesterol: 53mg (18%) | Sodium: 2742mg (114%) | Potassium: 808mg (23%) | Fiber: 11g (44%) | Sugar: 4g (4%) | Vitamin A: 1311IU (26%) | Vitamin C: 22mg (27%) | Calcium: 111mg (11%) | Iron: 4mg (22%)

Keyword easy mexican soup, how to make tortilla soup, tortilla soup recipe

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