There’s just something magical about a bowl of Easy Chicken Tortilla Soup bubbling away on the stove — it wraps you up like a warm hug after a long day. As a mom of three and a proud Texan-turned-New Yorker, I’ve cooked my way through busy weeknights, picky eaters, and fridge scavenger hunts. This tortilla soup? It’s one of my favorite weeknight lifesavers. It’s hearty, flavorful, and practically begs for toppings (hello, avocado and sour cream!).
What I love most about this recipe is that it’s one of those no-fuss, toss-it-in-the-pot meals that make you feel like a dinner hero — even when your energy is running on fumes.
Table of Contents
Table of Contents
Why You’ll Love This Easy Chicken Tortilla Soup
- Quick prep and one pot – because dishes are the real enemy, right?
- Made with pantry staples you probably already have on hand.
- Perfect for meal prep or freezing (yes, it freezes like a dream).
- A hit with both adults and picky kiddos — everyone gets to customize their toppings.
- Deep, smoky flavors without needing fancy spices or hours of simmering.
Whether you’ve had a wild Monday or you’re just craving something warm and comforting, this Easy Chicken Tortilla Soup will absolutely do the trick.
What Does Easy Chicken Tortilla Soup Taste Like?
Imagine a bowl of bold, tangy, smoky goodness — slightly spicy, deeply savory, and bursting with textures from tender shredded chicken, hearty beans, sweet corn, and crunchy tortilla strips. Every spoonful tastes like it came straight from your favorite Tex-Mex restaurant… only better because you made it at home.
That little kick from the green chilies and chili powder warms you up from the inside out, while lime juice adds just the right zing at the end. It’s like comfort food met a fiesta and decided to stay for dinner.
Ingredients You’ll Need for Easy Chicken Tortilla Soup
This soup leans on classic Tex-Mex staples, most of which I bet are already sitting in your pantry or fridge. Here’s what you’ll need:
- 1 tbsp olive oil – For sautéing the aromatics.
- ½ medium onion, chopped – Yellow or white both work. Adds a sweet base flavor.
- 4 cloves garlic, minced – Fresh is best, but pre-minced works in a pinch.
- 4 cups chicken broth – Homemade or low-sodium store-bought.
- 2 cans (13.5 oz) fire-roasted diced tomatoes – Adds smokiness and richness.
- 1 lb boneless, skinless chicken thighs – Juicy, flavorful, and foolproof.
- 1 can (14 oz) black beans, drained & rinsed
- 1 can (12 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 tsp each: ground cumin, smoked paprika, chili powder
- Salt and pepper, to taste
- Fresh lime juice, to brighten it all up (optional but highly recommended)
- Toppings: Tortilla strips, shredded cheese, cilantro, avocado, sour cream — load it up!
Want another cozy soup idea? Try my creamy chicken and rice soup next.
How to Make Easy Chicken Tortilla Soup – Step by Step
Making this Easy Chicken Tortilla Soup is a breeze once you break it down. Whether you’re a seasoned home cook or it’s your first time trying a homemade soup, this step-by-step guide will walk you through the process with ease. Let’s get cooking!
Step 1: Sauté the Onion for a Flavorful Base
Start by heating 1 tablespoon of olive oil in a large soup pot over medium heat. Once the oil shimmers, add ½ of a medium onion, chopped. Sauté for 5–7 minutes, stirring occasionally, until the onion becomes soft and lightly golden.
Pro Tip: Cooking the onion low and slow draws out its natural sweetness, creating a rich base. If you’re sensitive to onion, you can check out this gentle onion prep method I use in delicate soups.
Step 2: Add the Garlic – But Watch Closely!
Next, stir in 4 cloves of minced garlic. Let it cook for 30 seconds, just until fragrant. Be careful not to overcook — garlic burns quickly and turns bitter.
If you’re out of fresh garlic, feel free to substitute 1 teaspoon of garlic powder. For more ideas, visit my ingredient swaps guide for soups.
Step 3: Add the Bulk Ingredients
Now, it’s time to build your soup! Pour in:
- 4 cups of chicken broth
- 2 cans of fire-roasted diced tomatoes (13.5 oz each)
- 1 can of black beans (drained and rinsed)
- 1 can of corn (drained)
- 1 can of diced green chilies
- 1 pound of boneless, skinless chicken thighs
- 1 teaspoon each of cumin, smoked paprika, and chili powder
Stir everything well to combine. This mixture is already smelling incredible, right?
If you like a spicier kick, toss in a pinch of cayenne pepper or a chopped jalapeño. For milder palates (looking at you, kiddo #2 in my house), stick to the base recipe and serve hot sauce on the side.
Step 4: Bring to a Boil, Then Simmer
Crank the heat to high and bring the soup to a rolling boil. Once it’s bubbling, reduce the heat to low or medium-low, cover the pot partially with a lid (so steam can escape), and simmer for 20–25 minutes.
This step gives the chicken time to become tender while all those bold Tex-Mex flavors start to mingle. Go ahead and tidy the kitchen — your soup is doing all the work now.
Step 5: Shred the Chicken Like a Pro
Using tongs, gently remove the cooked chicken thighs and place them on a cutting board. They should be fork-tender and shred easily. Use two forks to pull the meat apart into bite-sized pieces.
Need a shortcut? You can use a hand mixer on low speed to shred chicken in seconds. I do this when I’m in a rush between after-school pickups and dinner. Life-saver!
Return the shredded chicken to the pot and stir well.
Step 6 (Optional): Blend for a Creamier Broth
If you like a thicker, heartier soup, this is where you can grab an immersion blender and blend about a third of the soup directly in the pot. It gives the broth more body and makes it extra cozy.
Don’t have an immersion blender? Scoop a few ladlefuls into a regular blender, pulse carefully (watch for steam!), and return it to the pot.
This step is totally optional, but it takes the soup from “yum” to “WOW.”
Step 7: Add a Fresh Squeeze of Lime
Just before serving, stir in a good squeeze of fresh lime juice (½ a lime or more, depending on your taste). It adds a bright note that cuts through the richness of the soup and really wakes up the flavors.
You can learn more about using acid in recipes to balance flavors in my cooking fundamentals post.
Step 8: Season and Serve With Toppings Galore
Now it’s time to taste and season with salt and pepper as needed. Ladle the soup into bowls and let the topping party begin!
Here are my family’s favorites:
- Crunchy tortilla strips or chips
- Shredded cheddar or Monterey Jack
- Sliced avocado
- Dollops of sour cream or Greek yogurt
- Fresh cilantro
Let everyone build their bowl — kids especially love customizing their dinner (and hey, they’re more likely to eat it, too).
Need More Help with Preparation?
If you’re looking for ideas on how to prep ahead, make your own broth, or double the batch for freezing, swing by my guide on soup meal prep tips.
Tips and Tricks for Perfect Easy Chicken Tortilla Soup
- Use thighs, not breasts: Chicken thighs stay juicy and flavorful — less risk of overcooking.
- Don’t skip the lime: It lifts the flavor and makes everything taste fresh.
- Go homemade on the tortilla strips if you’ve got time. Cut corn tortillas into strips and fry in oil until golden.
- Freezer-friendly: Cool completely and store in freezer-safe bags. Reheat on the stove or microwave.
- Double it: This recipe easily doubles for meal prep or feeding a crowd.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. I like to portion it into individual servings for easy grab-and-go lunches.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth if it’s too thick.
FAQs
Can I use chicken breasts instead?
Yes, just keep an eye on the cook time — breasts dry out faster than thighs.
Is this soup spicy?
Not really. The green chilies and chili powder give it a mild warmth. If you want more heat, toss in some jalapeño slices or a dash of hot sauce.
What can I serve with this?
Tortilla chips, cornbread, or even a fresh green salad work great on the side.
Can I make this in a slow cooker?
Absolutely. Sauté the onions and garlic first, then add everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4. Shred the chicken and stir in lime juice before serving.
Conclusion
There’s a reason I come back to this Easy Chicken Tortilla Soup again and again — it’s comforting, hearty, and just flat-out delicious. It checks all the boxes: minimal cleanup, big flavor, family-approved. Whether you’re curled up on a rainy evening or need a quick meal after work, this soup’s got your back.
So go on, give it a try. And hey — if you do, let me know how it turned out! Tag me on Instagram or drop a comment. I love seeing what you’re cooking up in your own kitchens.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Easy Chicken Tortilla Soup: A Cozy Weeknight Favorite With Bold Tex-Mex Flavor
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A warm, comforting chicken tortilla soup made with fire-roasted tomatoes, black beans, corn, and flavorful spices. Easy to prepare and customizable with your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
- 1 pound uncooked chicken thighs (boneless, skinless)
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt & pepper, to taste
- Lime juice, optional, to taste
- Toppings (optional, to taste): tortilla strips or chips, shredded cheese, cilantro, sour cream, avocado
Instructions
1. Add the oil to a large soup pot and sauté the onion over medium heat until lightly browned, about 5–7 minutes.
2. Stir in the garlic and cook for 30 seconds.
3. Add in the remaining ingredients except for salt, pepper, and lime juice, and increase the heat to high.
4. Once the soup is boiling, reduce the heat and simmer, with the lid slightly open, for 20–25 minutes.
5. Take the chicken out and shred it with two forks.
6. If you prefer a smoother soup with a thicker broth, use an immersion blender to purée the soup before adding the chicken back in. You can leave some of it chunky.
7. Add a good squeeze of fresh lime juice to the soup prior to serving, if desired.
8. Season with salt and pepper as needed.
9. Serve and top each bowl as desired.
Notes
This soup will work great with up to 1.5 pounds of chicken.
You can use chicken breasts if you prefer, but chicken thighs have more flavor and tend not to dry out as fast. Be careful not to overcook chicken breasts.
Store-bought tortilla strips are convenient, but you can make homemade ones by cutting corn tortillas into strips and frying them in half an inch of hot oil (350°F) until lightly browned.
This soup freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
Keywords: chicken tortilla soup, easy chicken soup, stovetop soup
