Easy Mexican Chicken Tortilla Soup

This quick and easy chicken tortilla soup is a classic comfort food! Packed with Mexican flavors, tender chicken, black beans, corn, and spices, then topped with baked tortilla strips, it's a fuss-free meal the 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 so warm that you feel like singing? Well, this fantastic homemade chicken tortilla soup does that for me.

Why you'll love this Mexican Chicken Tortilla Soup

• This hearty Mexican dish is great at any time of the year, especially on a cold day.
• You can adjust the heat of the soup to your liking - from mild to extra hot! 🌶️🔥
• This tortilla soup recipe is easy to make using leftover or rotisserie chicken.
• It's quick - you'll have this nourishing soup on the table in about 30 minutes.
• 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?

🛒 Ingredients and Notes

• Protein: Chicken - cooked and shredded chicken breast. You can 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.
• Vegetables: Black beans, corn, and diced tomatoes. We used canned vegetables for ease of making.
• Fruit: Lime and avocado. Avocado is optional.
• Aromatics: Onions and garlic.
• Spices: Chili, cumin, paprika, and cayenne pepper. 
• Seasonings: Salt, pepper, chipotle pepper paste, or you can use peppers in adobo sauce.
• Liquid: Chicken broth.
• Tortillas: You can use corn tortillas to keep this soup gluten-free.

🔪 Instructions

Line a large baking pan with aluminum foil or parchment paper.

Cut the tortillas into strips and bake for 15-18 minutes at 375 degrees Fahrenheit. Remove from the oven and set aside.

Meanwhile, saute onions and garlic in a large Dutch oven or saucepan.

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.

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

👩‍🍳 Expert Tips

• To save time, you can use store-bought rotisserie chicken or 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! For the gluten-free version, use corn tortillas.
• Be sure to include shredded cheese like Mexican blend or cheddar, sliced 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 separately for a restaurant-style "build your own bowl" for more fun, especially if you have picky eaters.

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 the Cinco de Mayo menu, this chicken dish should be on the top of your list!

❓ Frequently Asked Questions

More Mexican recipes you'll love

📖 Recipe

Easy Mexican Chicken Tortilla Soup

By Jas

Our quick and easy chicken tortilla soup is a classic comfort food! Packed with Mexican flavors, tender chicken, black beans, corn, and spices, then topped with baked tortilla strips, it's a fuss-free meal the 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 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
• ▢ 2-3 cups shredded cooked chicken
• ▢ 1 cup black beans, drained and rinsed
• ▢ 1 cup corn, canned, frozen or fresh
• ▢ 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 pepper paste , or peppers in adobo sauce
• ▢ ⅓ cup fresh cilantro leaves, to garnish, optional
• ▢ sliced avocado, for serving, optional
• ▢ shredded cheese and sour cream, for topping, 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

• To save time, you can use store-bought rotisserie chicken or leftover chicken you have on hand (see out ingredient tips in the post above). 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! For the gluten-free version, use corn tortillas.
• Be sure to include shredded cheese like Mexican blend or cheddar, sliced 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 separately for a restaurant-style "build your own bowl" for more fun, especially if you have picky eaters.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

 

Storage:

Store in the fridge in an airtight container for up to 7 days or freeze it for up to 6 months.

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%)

Tried this Recipe? ❤️ Tag us on Facebook!Let us know how it was! Mention @AllThatsJas or tag #allthatsjas!

Update Notes: This recipe was originally published in December 2018. It was updated in April 2024 with new photos (enhanced with the help of AI) and great recipe tips.