I love how this Chicken Tortilla Soup brings bold Mexican-inspired flavors together in a warm, satisfying bowl. With tender shredded chicken, fire-roasted tomatoes, black beans, corn, and crispy tortilla chips, it’s both hearty and fresh. It’s an easy one-pot meal that makes weeknight dinners comforting and full of flavor.
Why You’ll Love This Recipe
I make this soup often because it’s:
Packed with comforting spices like cumin, smoked paprika, and chili powder.
Loaded with hearty ingredients that make it a complete meal on its own.
Great for meal prep and tastes even better the next day.
Customizable with toppings like avocado, cheese, cilantro, and sour cream.
Easy to freeze and reheat for busy days.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 lbs boneless, skinless chicken breasts
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño, seeded and minced (optional)
8 cups chicken broth
1 (28-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (or more to taste)
½ teaspoon black pepper (or more to taste)
2 tablespoons fresh lime juice
Tortilla chips, for serving
1 avocado, diced, for serving
1 cup shredded cheese (cheddar or Monterey Jack), for serving
Sour cream, for serving
Fresh cilantro, chopped, for serving
directions
In a large pot, place chicken breasts and 6 cups of the chicken broth. Bring to a gentle simmer over medium heat. Cover and cook for 15–20 minutes, or until the chicken is cooked through.
Remove the chicken and set it aside to cool slightly. Do not discard the broth.
Once cool enough to handle, shred the chicken with two forks and set it aside.
In the same pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and cook for about 5–7 minutes, until soft.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add chopped red bell pepper and minced jalapeño (if using). Cook for 3–4 minutes until slightly softened.
Stir in 2 tablespoons of tomato paste and cook for 1–2 minutes, stirring frequently.
Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir well and cook for 1 minute to release the flavors.
Pour in the undrained diced tomatoes and remaining 2 cups of chicken broth. Stir to combine.
Let the soup come to a simmer and cook uncovered for 10–15 minutes.
Stir in corn and black beans. Return the shredded chicken to the pot.
Simmer for another 5–10 minutes to heat everything through.
Stir in fresh lime juice and adjust seasoning if needed.
Ladle soup into bowls and top with tortilla chips, diced avocado, shredded cheese, sour cream, and fresh cilantro. Serve hot.
Servings and timing
Servings: 6 to 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Variations
For a milder version, I leave out the jalapeño or reduce the chili powder.
To make it vegetarian, I replace chicken broth with vegetable broth and skip the chicken. I often double the black beans or add extra veggies like zucchini.
If I want to use already-cooked chicken (like rotisserie), I skip the poaching step and just stir it in toward the end.
To make it creamy, I sometimes stir in a splash of heavy cream or top it with extra shredded cheese.
If I want more texture, I toast corn tortillas and slice them into strips instead of using bagged chips.
storage/reheating
I store leftovers in airtight containers in the fridge for up to 3 days. For freezing, I let the soup cool completely before transferring it to freezer-safe containers—it keeps well for up to 3 months. When reheating, I warm it gently on the stove over medium heat, adding a splash of broth or water if it thickens. It reheats beautifully and often tastes even better the next day.
FAQs
Can I make this soup in advance?
Yes, and I think it tastes even better the next day. I make it ahead and store it in the fridge, then reheat when ready to serve.
What kind of toppings go best with tortilla soup?
I love topping it with diced avocado, shredded cheese, sour cream, cilantro, and crushed tortilla chips. Sliced jalapeños or lime wedges are great too.
How do I make it spicier?
To boost the heat, I leave in the jalapeño seeds, add more chili powder, or toss in a pinch of cayenne pepper.
Can I use canned chicken?
Yes, I can use canned chicken in a pinch. I add it at the same time I would add shredded chicken, just long enough to heat through.
How do I keep tortilla chips from getting soggy?
I always add chips right before serving or keep them on the side for people to add as they eat. That way they stay crisp.
Conclusion
This chicken tortilla soup is a go-to in my kitchen when I want something warm, filling, and full of flavor. The mix of spices, hearty ingredients, and fresh toppings always hits the spot. Whether I’m making a big batch for the week or serving it for dinner with friends, it’s a simple but satisfying recipe that I come back to again and again.
This Chicken Tortilla Soup is a flavorful, one-pot meal featuring tender shredded chicken, black beans, corn, and a bold blend of spices. Topped with crunchy tortilla chips and fresh garnishes, it’s a cozy, Mexican-inspired favorite perfect for any night of the week.
Total Time:1 hour 5 minutes
Yield:6 to 8 servings
Ingredients
1.5 lbs boneless, skinless chicken breasts
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño, seeded and minced (optional)
8 cups chicken broth
1 (28-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt (or more to taste)
½ teaspoon black pepper (or more to taste)
2 tablespoons fresh lime juice
Tortilla chips, for serving
1 avocado, diced, for serving
1 cup shredded cheese (cheddar or Monterey Jack), for serving
Sour cream, for serving
Fresh cilantro, chopped, for serving
Instructions
Place chicken breasts and 6 cups of chicken broth in a large pot. Bring to a gentle simmer over medium heat. Cover and cook for 15–20 minutes until cooked through.
Remove chicken and set aside. Shred once cool enough to handle.
Heat olive oil in the same pot over medium heat. Add chopped onion and cook for 5–7 minutes until soft.
Add garlic and cook for 1 minute. Stir in bell pepper and jalapeño, and cook for another 3–4 minutes.
Add tomato paste and cook for 1–2 minutes, stirring frequently.
Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute to release flavors.
Pour in diced tomatoes and remaining 2 cups of broth. Stir to combine and simmer uncovered for 10–15 minutes.
Stir in corn and black beans. Return shredded chicken to the pot.
Simmer for 5–10 more minutes. Stir in lime juice and adjust seasoning.
Serve hot with tortilla chips, avocado, cheese, sour cream, and cilantro.
Notes
Use rotisserie chicken to save time—add during final simmer.
Swap chicken with extra beans and veggie broth for a vegetarian version.
Adjust chili powder and jalapeño for preferred spice level.
Add toppings just before serving to keep them fresh and crisp.
Great for meal prep—flavors develop more after a day in the fridge.
