There’s something magical about a pot of chicken tortilla soup simmering on the stove—the way the garlic and onions perfume the whole kitchen, the comforting sound of bubbles popping at the surface. This soup became our family’s go-to during those hectic weeknights when my kids were little and I needed something hearty that could be on the table fast. The best part? It’s one of those forgiving recipes where you can throw in whatever you’ve got—extra veggies from the fridge, leftover rotisserie chicken, or even swap the black beans for pinto if that’s what’s in your pantry.
I’ll never forget the first time I made this version for my book club—they kept asking for “that amazing tortilla soup” recipe all winter long. What makes it special is how the fire-roasted tomatoes meld with the earthy cumin and sweet corn, creating layers of flavor that somehow taste even better the next day. And let’s be real—the real joy comes from loading up your bowl with all those crunchy, creamy toppings! Trust me, once you try this chicken tortilla soup, it’ll become your cold-weather staple too.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Tortilla Soup
This isn’t just any tortilla soup—it’s the kind of recipe that makes you look forward to leftovers. Here’s why it’s become my family’s favorite:
- Weeknight lifesaver: With just 10 minutes of prep, you can have this simmering while you tackle homework or unwind after work.
- Flavor bomb: Fire-roasted tomatoes and cumin create that irresistible restaurant-quality taste you crave.
- Customizable fun: Let everyone top their bowl their way—my kids go crazy for extra cheese, while I pile on the avocado.
- Meal prep hero: The flavors deepen overnight, making it perfect for make-ahead lunches.
- Pantry-friendly: Canned beans and frozen corn mean you can whip this up without a grocery run.
Honestly? The hardest part is waiting for that first delicious spoonful!
Ingredients for Chicken Tortilla Soup
Gathering ingredients for this soup feels like opening a fiesta in your pantry! Here’s everything you’ll need—organized so you can grab-and-go:
Soup Base
- 2 Tbsp. olive oil – For sautéing (trust me, don’t skip this—it builds flavor!)
- 1 small red onion, finely diced – About 1 cup. Red adds sweetness, but yellow works too.
- 3 garlic cloves, minced – Fresh is best here. I press mine through a garlic press when I’m in a hurry.
- 4 cups chicken broth – Homemade if you’ve got it, but low-sodium store-bought is fine.
- 2 (15 oz) cans fire-roasted diced tomatoes – The smokiness is KEY. Regular diced tomatoes work in a pinch.
Main Players
- 2 (15 oz) cans black beans, rinsed and drained – Rinsing removes that starchy can liquid.
- 1 can corn, drained – Fresh or frozen corn works great too—about 1 ½ cups.
- 2 whole chicken breasts – Or 2-3 cups shredded rotisserie chicken (my weeknight cheat!).
Spices & Finishers
- 1 Tbsp. ground cumin – Toast it in your palms before adding to wake up the flavor.
- ½ tsp. dried oregano – Rub between your fingers to release oils.
- ¼ cup chopped fresh cilantro – Stems and all for maximum flavor.
- 2 cups shredded cheese – I use Cabot’s Seriously Sharp Cheddar, but Monterey Jack is dreamy too.
- Salt & pepper – Season to taste at the end.
Pro tip: Set out toppings like sour cream, avocado slices, and tortilla chips so everyone can build their perfect bowl!
How to Make Chicken Tortilla Soup
Making this soup is like conducting a flavor symphony—each step builds on the last to create something magical. Follow these simple steps, and you’ll have a pot of comfort ready in no time!
Step 1: Sauté the Aromatics
First, grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and heat the olive oil over medium heat. You’ll know it’s ready when the oil shimmers—about 30 seconds. Toss in those diced onions and give them a good stir. Here’s my secret: let them cook undisturbed for a minute before stirring again—this helps them caramelize slightly.
After about 3 minutes, when the onions turn translucent, add the minced garlic. Watch closely here! Garlic burns fast—stir constantly for just 30 seconds until fragrant. Your kitchen should smell incredible right about now!
Step 2: Simmer the Soup
Now the fun begins! Pour in the chicken broth and scrape up any browned bits from the pot bottom—that’s pure flavor gold. Add the fire-roasted tomatoes (juice and all), black beans, corn, cumin, oregano, and whole chicken breasts if using raw chicken.
Bring everything to a lively boil, then immediately reduce to a gentle simmer. This is crucial—a rolling boil will toughen the chicken. Let it bubble happily for 1 hour uncovered, stirring occasionally. The liquid will reduce slightly, concentrating all those amazing flavors.
Step 3: Shred and Finish
Fish out the chicken breasts with tongs—they should be fork-tender by now. Let them cool slightly on a cutting board, then shred using two forks (or your fingers if you’re impatient like me). Return the chicken to the pot along with the cilantro.
Now for the cheesy magic! Sprinkle in the shredded cheese gradually while stirring. Don’t dump it all at once—adding it slowly prevents clumping. Let it melt into the soup for about 10 minutes while you prep your toppings. Taste and adjust salt and pepper—I always add an extra pinch of cumin here too!
Pro tip: If using rotisserie chicken, add it now with the cheese—just long enough to heat through. No need to simmer another hour!
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Hearty Chicken Tortilla Soup Recipe Ready in Just 1 Hour
A hearty and flavorful chicken tortilla soup packed with tender chicken, black beans, corn, and fire-roasted tomatoes. Topped with cheese, avocado, and crispy tortilla chips for a delicious meal.
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
- 2 Tbsp. olive oil
- 1 small red onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 (15 ounce) cans fire-roasted diced tomatoes
- ¼ cup chopped fresh cilantro
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 can corn, drained
- 1 Tbsp. ground cumin, plus more to taste
- ½ tsp. dried oregano
- 2 whole chicken breasts or 2–3 cups Rotisserie chicken, chopped
- 2 cups Cabot Cheese (your favorite flavor)
- Salt and pepper to taste
- Toppings (optional): cheese, red onion, cilantro, sour cream, salsa, avocado, tortilla chips
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic, cook until soft (about 3 minutes).
- Add remaining soup ingredients (including whole chicken breasts if using). Bring to a boil, then reduce to a simmer. Cook for 1 hour.
- Remove chicken breasts, shred, and return to the pot (or add rotisserie chicken at this time). Stir in cheese and cook for an additional 10 minutes.
- Season with salt and pepper. Serve with toppings.
Notes
- For extra flavor, use homemade chicken broth.
- Adjust spice level with additional cumin or chili powder.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
Expert Tips for the Best Chicken Tortilla Soup
After making this soup more times than I can count, I’ve learned a few tricks that take it from good to “can I have the recipe?” great. Here are my must-know secrets:
- Rotisserie chicken is your friend: On crazy nights, I skip cooking raw chicken entirely. A store-bought rotisserie bird adds instant flavor—just shred and stir in during the last 10 minutes.
- Toast your spices: Before adding cumin and oregano, warm them in a dry skillet for 30 seconds. It unlocks deeper, smokier flavors that’ll make your soup taste like it simmered all day.
- Squeeze of lime: A splash of fresh lime juice at the end brightens everything up. My kids even love spritzing their bowls at the table!
- Crispy chip trick: Don’t just toss tortilla chips on top—lightly crush a handful and stir some right into the soup for pockets of crunch in every bite.
- Broth boost: If the soup tastes flat, add a spoonful of tomato paste or a dash of fish sauce (trust me—it adds umami without tasting fishy).
Oh, and always make extra—this soup is better on day two when the flavors have really gotten to know each other!
Chicken Tortilla Soup Variations
One of my favorite things about this soup is how easily it adapts to what’s in your fridge or dietary needs. Here are my go-to twists that always delight:
- Veggie-packed: Toss in diced bell peppers or zucchini when sautéing the onions—my kids don’t even notice the extra greens!
- Turkey twist: After Thanksgiving, I swap chicken for leftover turkey and add a pinch of smoked paprika for depth.
- Meatless magic: Skip the chicken entirely and double the beans—or add cubed sweet potatoes for heartiness.
- Creamy version: Stir in a cup of heavy cream or coconut milk at the end for luxurious richness.
- Spice it up: A diced jalapeño with the garlic or a dash of chipotle powder gives serious kick.
The beauty? Every variation still delivers that cozy, crowd-pleasing comfort we all crave.
Serving Suggestions
Oh, the fun part! Half the joy of this chicken tortilla soup is how you serve it. I always set up a “toppings bar” on my kitchen island—it turns dinner into an interactive experience. Here’s how I make it special:
- Crunchy contrast: Warm flour tortillas cut into strips or a big bowl of crispy tortilla chips are a must. My kids love making “soup nachos” by loading chips with toppings first!
- Fresh sides: A simple cabbage slaw or wedge of lime-drizzled avocado salad cuts through the richness perfectly.
- Presentation magic: Serve in wide, shallow bowls so all those gorgeous toppings stay visible. Layer chips on the bottom for a fun surprise texture!
Don’t forget the margaritas or icy horchata for the adults—it’s a full fiesta!
Storing and Reheating Chicken Tortilla Soup
This soup practically begs to be made ahead—the flavors get even better after a night in the fridge! Here’s how to keep it tasting fresh:
- Fridge storage: Let the soup cool completely (about 1 hour), then transfer to airtight containers. It’ll stay perfect for 3-4 days—just give it a good stir before reheating.
- Freezer magic: Portion into freezer bags (lay flat to save space!) or containers, leaving 1-inch headspace. It freezes beautifully for 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, splash in some broth or water. Microwave tip: Heat in 90-second bursts, stirring between, to prevent the cheese from separating.
Heads up: The tortilla chips will soften in leftovers—I always add fresh ones when serving reheated soup!
Chicken Tortilla Soup FAQs
I get asked about this soup all the time—here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I make this soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and skip the chicken entirely. I love adding an extra can of beans (pinto or kidney work great) or tossing in diced mushrooms for that meaty texture. The fire-roasted tomatoes and spices still give it that signature smoky depth.
How can I thicken my tortilla soup?
If your soup seems too thin, try these tricks: 1) Mash some of the beans against the pot with a spoon—they’ll thicken naturally. 2) Simmer uncovered for an extra 10-15 minutes to reduce. 3) Stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) if you’re really in a pinch.
Can I use flour tortillas instead of corn?
You bet! Flour tortillas make delicious crispy strips—just brush them with oil and bake at 375°F until golden (about 8 minutes). They won’t have that classic corn flavor, but they’ll still give you that satisfying crunch.
Why does my cheese clump in the soup?
This happens when you add cheese too fast or to boiling liquid. Always lower the heat to a simmer first, then sprinkle the cheese in gradually while stirring constantly. Pre-shredded cheese tends to clump more—I recommend grating your own for smoother melting.
How spicy is this chicken tortilla soup?
As written, it’s mild enough for kids—the fire-roasted tomatoes add smokiness, not heat. For spice lovers, add a diced jalapeño with the garlic or top with sliced fresh jalapeños. A dash of cayenne or chipotle powder will kick it up too!
Nutritional Information
Nutrition varies based on ingredients and brands used, but here’s a general estimate per serving (about 1 ½ cups): 380 calories, 14g fat (5g saturated), 28g protein, 35g carbs (8g fiber). Remember—toppings like cheese and avocado will add more! This soup packs protein and fiber to keep you full, while keeping sodium reasonable compared to restaurant versions.
Final Thoughts
There you have it—my family’s beloved chicken tortilla soup recipe that’s warmed our bellies (and hearts) for years. I can’t wait for you to try it and make it your own! Tag me @FrostyRecipes when you do—I’d love to see your cozy soup creations!
