Easy Chicken Tortilla Soup Recipe in 45 Mins in 2026

Craving something cozy, bold, and a little bit spicy? This chicken tortilla soup is exactly that. It’s rich, hearty, and full of fun textures.

You get tender shredded chicken, black beans, corn, and tomatoes in a deep, savory broth. On top, you add crispy tortilla strips, creamy toppings, and a bright squeeze of lime. Every spoonful feels satisfying and full of flavor.

This recipe is simple enough for a weeknight, but special enough for guests. You build flavor step by step, using basic pantry ingredients. The result tastes like it simmered all day, but comes together surprisingly fast.

If you love soups that eat like a full meal, you’ll fall hard for this one. Let’s make it together.

Why Chicken Tortilla Soup?

Chicken tortilla soup isn’t just another soup; it’s a comfort food powerhouse with layers of bold flavors and satisfying textures.

Whether you’re looking for a hearty weeknight meal or a crowd-pleasing dish for chilly weekends, this recipe delivers every time.

Here’s why it deserves a spot in your regular rotation:

• Full of Flavor: The combo of tomatoes, spices, jalapeño, garlic, and lime gives it a rich, zesty kick.
• Balanced Texture: Crunchy tortilla strips meet tender chicken and creamy toppings; every bite feels exciting.
• Protein-Packed: Chicken and black beans offer a filling, nutritious meal without feeling heavy.
• Customizable Heat: Adjust the spice level by using more or fewer jalapeños or a mild chili powder.
• Meal-Prep Friendly: It stores and reheats beautifully, so you can enjoy leftovers or freeze for later.
• One-Pot Wonder: Less cleanup, more comfort. This soup simmers in a single pot from start to finish.

Ingredients for Chicken Tortilla Soup

Category	Ingredient	Amount
Tortilla Strips	Yellow corn tortillas	4 tortillas (¼-inch strips)
	Olive oil	¼ cup
	Salt	⅛ teaspoon
Soup Base	Olive oil (reuse the pot after frying)	As needed
	Onion, diced	1 medium to large
	Jalapeños, deseeded and diced	1–2 (adjust to taste)
	Garlic, minced or pressed	3 cloves
Main Ingredients	Chicken broth	4 cups
	Black beans, drained and rinsed	1 can (15 oz)
	Frozen corn	1½ cups
	Crushed tomatoes	1 can (28 oz)
Spices	Ground cumin	1 teaspoon
	Chili powder (mild or hot)	1½ teaspoons
	Salt	½ teaspoon (plus to taste)
	Black pepper	½ teaspoon
Protein	Chicken breasts (boneless, skinless)	1 pound (or more)
Finishing Touches	Lime juice	Juice of 1 lime (or more)
Optional Toppings	Avocado, sour cream, cilantro, cheese, onions, etc.	As desired

Step-by-Step: How to Make Chicken Tortilla Soup

This isn’t just a basic broth. It’s a full-flavored, one-pot wonder that layers textures, spices, and comfort into every spoonful. Let’s walk through the entire process from crisping the tortillas to garnishing like a pro.

Step 1: Make the Crispy Tortilla Strips

The crispy tortilla strips aren’t just a garnish; they’re a game-changer. They provide crunch, a toasted corn flavor, and that signature “tortilla” touch.

Here’s what to do:

• Grab 4 yellow corn tortillas. Stack them up neatly and slice them into thin, ¼-inch strips using a sharp knife.
• In a large Dutch oven or heavy-bottomed pot, heat ¼ cup of olive oil over medium-high heat. Let it get hot but not smoking.
• Add the tortilla strips to the oil in a single layer. Stir gently and fry for about 60 seconds, or until they’re golden and crispy.
• Quickly transfer the strips to a paper towel-lined tray to drain any excess oil.
• While they’re still hot, sprinkle with ⅛ teaspoon salt for extra flavor.

Pro tip: Want extra strips for snacking or piling high on top? Double the tortilla amount and use a bit more oil. They vanish fast!

Set the tortilla strips aside. You’ll come back to them during plating.

Step 2: Build the Flavor Base

Flavor doesn’t just happen; it’s built layer by layer. This step sets the stage for a soup that’s rich, savory, and deeply satisfying.

Here’s what to do:

• Return the same pot to medium heat. Keep any leftover oil from frying the tortillas or add a touch more olive oil if needed.
• Dice 1 medium-to-large onion and toss it in the pot.
• While the onion softens, dice 1–2 jalapeños, removing seeds and membranes to control heat. If you’re spice-sensitive, use just one. If you like it hot, go for two or even leave in a few seeds.
• Cook the onion and jalapeño for a few minutes, stirring often so nothing browns or burns.
• Once the onion is soft and translucent, press or mince 3 cloves of garlic directly into the pot.
• Continue stirring frequently and cook for about 4 minutes total, until everything smells incredible and the onion is fully softened.

Garlic hack: Use a garlic press to save time; just avoid pre-minced jarred garlic. It lacks the punch of fresh cloves.

This base will infuse the broth with warmth and depth.

Step 3: Add the Broth, Beans, Corn, Tomatoes, and Spices

Now that the aromatics are ready, it’s time to start building your actual soup.

Here’s what to do:

• Pour in 4 cups of chicken broth. Stir to combine and scrape up any tasty bits stuck to the bottom.
• Add 1 (15-ounce) can of black beans, drained and rinsed. This brings a protein boost and creamy texture.
• Stir in 1½ cups of frozen corn. The natural sweetness balances out the heat and adds vibrant color.
• Add 1 (28-ounce) can of crushed tomatoes. This creates a rich tomato base and helps thicken the soup.
• Sprinkle in your spices:
  • 1 teaspoon ground cumin
  • 1½ teaspoons chili powder (hot or mild, your call)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Mix everything thoroughly so the spices dissolve into the broth.

Note: You can always adjust seasoning later, but starting here builds a solid flavor foundation.

At this point, the kitchen should smell amazing, and it only gets better.

Step 4: Add the Chicken and Simmer

Now it’s time to cook the chicken directly in the soup. This keeps the process simple and ensures the chicken soaks up all the flavor.

Here’s what to do:

• Add 1 pound of boneless, skinless chicken breasts directly into the pot. Lay them whole, no need to cut.
• Raise the heat to bring everything to a gentle boil.
• As soon as it starts bubbling, lower the heat to medium-low. Let the soup simmer gently. This is the magic stage where everything starts melding together.

Simmering tips:

• Let it simmer uncovered, stirring occasionally.
• You’ll notice the soup reduces slightly, concentrating the flavors and making the broth thicker and glossier.
• This step also tenderizes the chicken, making it easy to shred later.

Flavor tip: Simmering uncovered lets excess water evaporate, leaving behind flavor-packed richness. Want a thinner soup? Add more broth or water at the end.

Step 5: Shred the Chicken

Once the chicken is fully cooked, you’re ready for the most satisfying part—shredding it.

Here’s what to do:

• Use tongs to lift the chicken breasts out of the pot and place them on a cutting board or plate.
• Grab two forks and pull the chicken apart into small, bite-sized shreds.
• If you want ultra-fine pieces, shred with the grain so you get long strands that sit easily in your spoon.

Shredding tip: Make sure the chicken is still warm; it’ll shred more easily. If it resists, it might need a few more minutes in the pot.

Once shredded, return the chicken to the pot and stir it in.

Watch as those juicy strands soak up the rich, spiced broth. It’s a beautiful sight.

Step 6: Finish with Lime and Adjust Seasoning

You’ve built a rich, savory base; now it’s time to brighten it up with a splash of acidity.

Here’s what to do:

• Slice at least one lime and squeeze the juice directly into the soup.
• Stir well and taste the broth.

What to look for:

• Does it need more salt? Add a pinch at a time.
• Does it need more lime? Add another half.
• Want extra heat? Stir in more chili powder or a dash of hot sauce.

Acid tip: Tomato-based soups often taste flat without a pop of acidity. Lime wakes up every flavor in the pot.

This final adjustment ensures your soup hits all the right notes: rich, balanced, savory, and just a little tangy.

Step 7: Serve and Garnish

You’ve done the work, now it’s time to enjoy the rewards.

Here’s what to do:

• Ladle the hot soup into bowls, making sure each one gets a little bit of everything: broth, beans, corn, and chicken.
• Top each bowl generously with crispy tortilla strips.
• Add your favorite garnishes:
  • Sliced avocado
  • A dollop of sour cream
  • Handful of chopped cilantro
  • Thinly sliced green onions or red onions
  • Sprinkle of shredded cheese
  • A few black olives or jalapeño slices
  • Extra lime wedges on the side

Customization tip: Everyone can build their own bowl! Set out garnishes buffet-style and let the family have fun.

This is what turns a simple soup into a restaurant-worthy dinner.

How Spicy Should Chicken Tortilla Soup Be?

The beauty of chicken tortilla soup lies in how customizable it is, especially when it comes to spice. Whether you’re cooking for a heat-lover or someone with a milder palate, you can easily adjust the soup to suit everyone at the table.

Here’s a simple guide:

• Mild: Use just 1 jalapeño, remove all the seeds, and stick with mild chili powder. This gives the soup gentle warmth without burning your tongue.
• Medium: Go with 1–2 jalapeños, leaving in a few seeds for a kick, and use a standard chili powder blend.
• Spicy: For serious heat, add extra jalapeños, keep all the seeds, or toss in a pinch of cayenne pepper.

If you’re cooking for kids or spice-sensitive guests, keep the base mild. Let those who love heat top their bowls with hot sauce, extra sliced jalapeño, or even a dash of chipotle powder for a smoky punch.

Topping Ideas and Serving Suggestions

Toppings aren’t just optional here; they’re essential to what makes chicken tortilla soup feel complete. You’re building a bowl of texture, contrast, and freshness.

Each person can tailor their bowl to their liking, making this a great interactive meal for families or guests.

Here are some tasty topping ideas:

Creamy Toppings

• Sliced avocado is a cool and buttery contrast to the spice
• Sour cream or Greek yogurt adds tang and creaminess
• Shredded cheese: cheddar, Monterey Jack, or cotija

Fresh and Herby

• Chopped cilantro is a must for that bright, fresh finish
• Green onions sliced for a subtle onion bite
• Red onions, finely diced for color and crunch

Bright and Zesty

• Lime wedges squeeze over the top for extra zing
• Pickled jalapeños for acidity and kick

Crunchy Add-Ons

• Crispy tortilla strips have the signature crunch
• Crushed tortilla chips for a quick alternative
• Shredded cabbage is optional, but it adds a refreshing crunch

Serving Suggestions

• Serve with a side of cornbread, crusty bread, or Mexican rice
• Pair with a green salad topped with lime vinaigrette
• Offer a garnish station so everyone can build their own bowl

Variations: Make It Your Own

Here’s a helpful table of ways to customize chicken tortilla soup based on your dietary needs or pantry availability:

Variation	What to Change	Why It Works
Extra Protein	Use up to 2 lbs of chicken breasts or thighs	Makes the soup meatier and more filling
Meatless Version	Skip chicken, use veggie broth, and add extra beans or veggies	Still hearty and flavorful without meat
Rotisserie Shortcut	Use shredded rotisserie chicken instead of cooking from scratch	Speeds up the recipe; great for busy nights
Slow Cooker Version	Cook everything (except toppings) on low for 6–7 hours or high for 3–4 hours	“Set it and forget it” method with deep flavor
Creamy Twist	Stir in a little heavy cream or blend part of the soup base	Adds richness and a smooth texture
Grain Add-In	Add cooked rice or quinoa before serving	Boosts nutrition and makes it more filling
Extra Veggies	Add bell peppers, carrots, zucchini, or spinach	Enhances color, texture, and health benefits
Low-Sodium Version	Use low-sodium broth and skip added salt, adjusting at the end	Better for those watching their sodium intake
Fire-Roasted Flavor	Use fire-roasted tomatoes instead of regular crushed ones	Adds smoky depth to the soup base
Cheesy Topping	Top with shredded pepper jack or cotija cheese	Adds savory, melty goodness to every bite

Final Thoughts on Chicken Tortilla Soup

Chicken tortilla soup is one of those recipes that proves comfort food doesn’t have to be complicated. With a single pot, simple ingredients, and a smart layering of flavors, you get a bowl that’s rich, zesty, and satisfying enough to be a full meal.

The crunchy tortilla strips, tender shredded chicken, beans, corn, and bright hit of lime all work together to create that “just one more spoonful” feeling.

It’s also incredibly flexible. You can keep it mild or turn up the heat, go heavy on the toppings, or keep it simple and rustic.

Whether you’re making it for a busy weeknight, a cozy weekend in, or to warm up on a cold day, it’s the kind of recipe you’ll come back to again and again.

Once you’ve made it your own with your favorite garnishes and spice level, it might just become a regular in your soup rotation.

More Cozy Soup Recipes to Try Next

If you loved this chicken tortilla soup and want more warm, comforting bowls on your table, here are some delicious ideas to explore next:

• Cozy Chicken Noodle Soup Recipe for Busy Nights: A classic, soothing chicken noodle soup that’s perfect for hectic evenings when you still want something homemade and cozy.
• Best 30-Min Sausage Tortellini Soup Recipe for Lazy Days: Creamy, hearty, and loaded with sausage and tortellini, this one’s ideal for those days when you want maximum comfort with minimal effort.
• Hearty Chicken Tortellini Soup Recipe in 30 Minutes: A satisfying, protein-packed soup that combines tender chicken, cheesy tortellini, and a flavorful broth in just half an hour.

These make a great little “soup collection” to rotate through all season long.