Home Recipe Index Meal Type Dinner Soup

5 from 13 votes

Chicken Tortilla Soup

Brittany Mullins, Certified Health CoachUpdated Aug 20, 2025

GFGluten-FreeDFDairy Free

Jump to Recipe ▼

16 Comments

Servings: 6

50 mins

A bowl of chicken tortilla soup isn’t complete without something crunchy on top. I finish mine with homemade baked tortilla strips over tender chicken, black beans and corn in a smoky tomato broth. Make it on the stovetop or in your slow cooker.

If you’ve tried my chicken enchilada soup or chicken fajita soup, you know I love bringing those bold, Mexican-inspired flavors to a pot of soup. With chicken tortilla soup, though, I’m especially excited about what goes on top. Give me creamy avocado, a squeeze of lime and plenty of crispy tortilla strips, and I’m happy.

For this version, I use fire-roasted tomatoes and smoked paprika to give the broth a smoky flavor, then let the chicken cook right in the soup before shredding it. And those tortilla strips? They bake in the oven while the soup simmers, so there’s no frying involved. I love adding them at the table so they’re still crunchy when everyone takes their first bite.

Why You’ll Love This Chicken Tortilla Soup

• Two ways to cook: Follow the stovetop method for dinner in about 50 minutes, or use the slow cooker instructions to get it started earlier in the day.
• A shortcut when you need it: Have leftover chicken or a rotisserie chicken? You can use it here instead of cooking the chicken from scratch.
• Easy to adjust: Leave out the jalapeño for less heat and let everyone choose their own toppings.
• Dinner plus leftovers: This recipe makes six servings and freezes well. Add my vegan cornbread on the side if you’re feeding a hungry crowd.

Ingredients Needed

• olive oil – for sautéing the onion, garlic and jalapeño. Avocado oil works, too.
• yellow onion and garlic – build the savory base of the soup.
• jalapeño – adds a little heat. Remove the seeds and membranes for a milder flavor.
• black beans – canned beans make this easy. Drain and rinse them before adding them to the pot.
• corn – frozen sweet corn can go straight into the soup. If you’re using canned corn, drain it first.
• seasonings – chili powder, cumin and smoked paprika give the broth warmth and smoky flavor, while salt and pepper bring everything together.
• fire-roasted crushed tomatoes – I love the smoky flavor these add, and the crushed texture gives the broth some body. Regular crushed tomatoes work if you can’t find fire-roasted.
• broth – low-sodium chicken broth lets you adjust the salt to your liking. Vegetable broth also works. For a thicker soup, start with 3 cups instead of 4 and add more as needed.
• chicken – boneless, skinless chicken thighs or breasts cook directly in the soup before shredding. Already have cooked chicken? See the shortcut below.
• cilantro and lime juice – stirred in at the end for a fresh finish. Use freshly squeezed lime juice for the best flavor.
• corn tortillas – cut into strips and baked with olive oil and salt for a crunchy topping. Store-bought tortilla chips are an easy shortcut. I like Late July organic chia & quinoa chips and Zack’s Mighty.

How to Make Chicken Tortilla Soup

Step 1: Preheat the oven to 400°F. Cut the corn tortillas into thin strips, toss with oil and salt, and spread across two baking sheets. Bake for 13–15 minutes, until golden and crisp.

Step 2: Meanwhile, heat oil in a Dutch oven or large pot. Sauté the onion, garlic and jalapeño for 4–5 minutes, until the onion softens.

Step 3: Add the beans, corn, seasonings, tomatoes, broth and chicken. Bring to a boil, then reduce the heat, cover and simmer for 20–25 minutes, until the chicken is cooked through.

Step 4: Remove and shred the chicken, then return it to the pot with the cilantro and lime juice. Heat through, taste and adjust the seasoning. Ladle into bowls and add the tortilla strips and your favorite toppings.

Prefer to use your slow cooker? You’ll find that method in the recipe card below.

Brittany’s Tips

• Keep the simmer gentle: Once the chicken goes in, you want small, steady bubbles rather than a rolling boil. This is especially helpful with chicken breasts, which can turn dry when overcooked.
• Give the tortilla strips room: Spread them in a single layer without piling them up so they crisp evenly. Add them to individual bowls just before eating, and keep any extras separate from leftover soup.
• Taste after adding the lime: Broth and canned tomatoes vary in saltiness, so wait until the soup is finished before adding more salt. If the flavor still needs a little lift, try another squeeze of lime.

Chicken Tortilla Soup Toppings

I like to put the toppings on the table so everyone can finish their own bowl. Start with the crispy tortilla strips, then pick your favorites:

• Something creamy: Diced avocado, a spoonful of Greek yogurt or sour cream, or shredded cheddar or Monterey Jack cheese.
• A fresh finish: Chopped cilantro and a squeeze of lime brighten up the smoky broth.
• Extra heat: Sliced jalapeño or a few drops of your favorite hot sauce.

For a dairy-free bowl, try avocado, cilantro, lime and tortilla strips with a dollop of my cashew sour cream.

What to Serve With Chicken Tortilla Soup

This soup is filling enough for dinner on its own, but here are a few things I like to serve alongside it:

• Chips and dip: Set out tortilla chips with my easy guacamole or creamy vegan queso to snack on while the soup finishes cooking.
• A simple salad: My avocado and tomato salad is an easy side with flavors that fit right in.
• Cheese quesadillas: Cut them into wedges and serve alongside the soup for dipping.
• Fresh bread: A slice of homemade sourdough is perfect for soaking up the last of the broth.

How to Store Chicken Tortilla Soup

Storage: Divide leftover soup into shallow airtight containers and refrigerate promptly for up to 3–4 days. Keep the tortilla strips and other toppings separate.

Freezing: Freeze the soup without toppings in freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator.

Reheating: Warm in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions until heated through. Add a splash of broth if needed, then finish with fresh toppings.

Frequently Asked Questions

More Soup Recipes to Try

GFGluten-FreeDFDairy FreePPaleo

Mexican Sweet Potato Chicken Soup

GFGluten-FreeVGVegetarian

White Bean Soup

GFGluten-FreeDFDairy FreeHPHigh-Protein

Taco Soup

GFGluten-FreeDFDairy FreeVVeganVGVegetarian

Easy Black Bean Soup

SaveSaved Pin Print

Add as Google Trusted Source

5 from 13 votes

Chicken Tortilla Soup with Baked Tortilla Strips

By: Brittany Mullins

Chicken, black beans and sweet corn simmer in a smoky tomato broth, finished with lime and crispy baked tortilla strips. Makes six servings, with stovetop and slow cooker instructions.

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Save this recipe!

Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!

Email Address *

Save

Ingredients  

1x2x3x

Tortillas

• ▢ 12 small corn tortillas, cut into 1/4-inch wide strips
• ▢ 2 Tablespoons olive oil
• ▢ 1 teaspoon sea salt, or to taste

Soup

• ▢ ½ Tablespoon olive oil or avocado oil
• ▢ 1 medium yellow onion, chopped
• ▢ 4 cloves garlic, minced
• ▢ 1 jalapeño pepper, de-seeded and chopped
• ▢ 1 15 oz can black beans, rinsed and drained
• ▢ 1 ½ cup frozen sweet corn, or one 15 oz can, drained
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon ground pepper
• ▢ 1 28 oz can fire roasted crushed tomatoes
• ▢ 4 cups low-sodium chicken broth, or vegetable broth
• ▢ 1 ½ pound boneless skinless chicken thighs, or chicken breasts
• ▢ ¼ cup cilantro, plus more for topping
• ▢ Juice of 1 lime
• ▢ Avocado, for topping
• ▢ Shredded cheese, for topping
• ▢ Jalapeño slices, for topping
• ▢ Greek yogurt or sour cream, for topping
• ▢ Lime wedges, for serving

Instructions 

Stove Top

• Preheat oven to 400 F and spray two baking pans with cooking spray or line with parchment paper.
• If you haven’t already, cut tortillas into ¼” strips. Spread strips onto baking trays in a single layer. Drizzle tortilla strips with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown. Set aside.
  12 small corn tortillas, 1 teaspoon sea salt, 2 Tablespoons olive oil
Thin tortillas can brown quickly, so check before the suggested baking time and remove the strips when golden and crisp.
• While tortillas are baking, start making soup. In a Dutch oven or deep pot, heat oil over medium high. Sauté onion, garlic and jalapeno pepper, until fragrant and the onion is translucent, about 4-5 minutes.
  1 medium yellow onion, 4 cloves garlic, 1 jalapeño pepper, ½ Tablespoon olive oil or avocado oil
• Add black beans, corn, spices, crushed tomatoes, broth and chicken. Bring to a boil, then reduce to a gentle simmer, cover and cook for about 20–25 minutes, until the chicken is cooked through and reaches 165°F in the thickest part.
  1 15 oz can black beans, 1 ½ cup frozen sweet corn, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon sea salt, 1 teaspoon ground pepper, 1 28 oz can fire roasted crushed tomatoes, 4 cups low-sodium chicken broth, 1 ½ pound boneless skinless chicken thighs
• Remove the cooked chicken from the pot and shred it with two forks. Return it to the soup, stir in the cilantro and lime juice, and taste. Add more salt and pepper if needed.
  ¼ cup cilantro, Juice of 1 lime
• Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Slow Cooker

• Add the ingredients listed under Soup, except the lime juice, cilantro and toppings, to the slow cooker. Cover and cook on high for 3–4 hours or low for 7–8 hours, until the chicken is tender and reaches 165°F in the thickest part.
• When soup is almost done cooking preheat oven to 400F and spray two baking pans with cooking spray or line with parchment paper. Cut tortillas into ¼” strips and spread onto baking trays in a single layer. Drizzle with oil and sprinkle with salt. Bake for 13-15 minutes or until tortillas crisp up and start to turn golden brown.
• Once chicken is tender, remove from slow cooker, allow to cool slightly and then use two forks to shred.
• Return chicken to slow cooker. Stir in lime juice and cilantro. Taste and season with additional salt and pepper if needed.
• Serve in bowls and top with shredded cheese, cilantro, avocado, jalapeno slices, greek yogurt/sour cream and tortilla strips or desired toppings.

Video

Notes

• Cooked chicken: Replace the raw chicken with about 3 cups of cooked shredded chicken. Add it with the lime juice and cilantro at the end and heat through.
• Less heat: Omit the jalapeño for a milder soup.
• Storage: Refrigerate soup without toppings for 3–4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before adding toppings.

Nutrition

Serving: 1/6 recipe, no additional toppings | Calories: 555kcal | Carbohydrates: 64g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 1055mg | Potassium: 701mg | Fiber: 11g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like This Recipe? Rate & Comment Below!