This chicken tortilla soup is the soup recipe you need in your life right now! It’s packed with bold flavors, tender chicken, black beans and corn. It’s so good topped with crispy tortilla strips!
The Chicken Tortilla Soup that will keep you warm through the winter
We’re now officially into chilly winter temperatures and all I’m craving for dinner is a hot bowl of soup. This chicken tortilla soup is my newest favorite and I think you’ll love it too! It’s easy to make, just a bit spicy and perfect served with crispy tortilla strips or tortilla chips to soak up the delicious broth.
I build the flavor in this soup layer by layer, first with onion and garlic and then with tomato paste and spices. Canned fire roasted tomatoes and diced green chiles add smokiness and subtle heat without any extra effort on your part. Just like when making Chicken Noodle Soup, be sure to bring the soup to a simmer slowly and then cook it at a gentle simmer. This is the key to making sure the chicken cooks up nice and tender.
Kristine’s Note: I also have an Instant Pot Chicken Tortilla Soup recipe that I love and make all the time. For this stovetop version I made a few simple changes, like swapping the enchilada sauce for crushed fire roasted tomatoes and tomato paste. If you’re looking for a stovetop soup with enchilada sauce I think you’ll love my Chicken Enchilada Soup.
Ingredient Notes
I’d classify this soup as mild to medium spicy. If you’re sensitive to spice, you can reduce the amount of chili powder, use regular diced tomatoes instead of fire roasted, or omit the diced green chiles.
- Onion and Garlic: These build a base layer of flavor.
- Tomato Paste: Adds richness to the broth. I cook it briefly with the garlic, onion and spices to cook off the raw tomato flavor and bring out its natural sweetness.
- Seasonings: You’ll need chili powder, ground cumin, dried oregano, garlic powder, salt and pepper.
- Chicken Broth: I use a low sodium broth. If you buy regular chicken broth, reduce the added salt in the recipe by 1/4 teaspoon.
- Fire Roasted Canned Tomatoes: These bring smoky, slightly spicy flavor. I like to use crushed tomatoes for smaller bits of tomato throughout the soup, but diced will also work.
- Fire Roasted Diced Green Chiles: Be sure to use mild or the soup will turn out spicy.
- Black Beans, Corn and Chicken Breast: These bulk up the soup, adding flavor and protein. I’ve made this with both canned and frozen corn; both work well! Boneless chicken breasts gently poach in the broth, soaking up flavor as they cook. I was surprised the last time we made this that even my 5 year old asked for seconds of the shredded chicken from the soup!
Find the full printable recipe with ingredient amounts below.
Crispy Homemade Tortilla Strips
The homemade tortilla strips are easy to make, but optional. If you have a few extra minutes to spare while the soup simmers, I think it’s worth making them! I’ve also served and enjoyed this chicken tortilla soup with crumbled store-bought tortilla chips on top.
To make homemade tortilla strips, cut corn tortillas into thin strips, then fry them in a thin layer of olive oil in a skillet. Flip them over as they cook to evenly crisp both sides. No need to be meticulous about the flipping, I just use tongs to grab a few at a time and flip them over as best I can.
How to Make Chicken Tortilla Soup
Before you start, measure out the spices into a small bowl so that you can add them to the pot all at once, without worrying about anything in the pot burning.
Sauté the onion in olive oil until it starts to soften. Then add the minced garlic, tomato paste, chili powder, cumin, dried oregano, garlic powder, salt and pepper and cook, stirring, for 30 seconds.
Add the remaining ingredients to the pot: chicken broth, fire roasted tomatoes, diced green chiles, black beans and corn. Stir, then nestle the chicken into the broth.
Simmer. Slowly bring the soup to a boil over medium heat. (Don’t rush this step or the chicken could become tough.) Then reduce the heat to a low simmer, cover, and cook for 15-25 minutes, until the chicken is cooked through.
Finish and serve. Transfer the chicken to a clean cutting board or bowl. Let it cool for a few minutes, then shred it and stir it back into the soup. Serve soup topped with homemade tortilla strips or crumbled tortilla chips and any other desired toppings.
What to Serve with Chicken Tortilla Soup
- Just like Chili, this chicken tortilla soup goes great with Cornbread or Cornbread Muffins. Make up a quick batch of Honey Butter to spread on top for a special treat.
- These flaky Homemade Biscuits are another great option.
- If you want to serve a salad with the meal, I recommend my simple Green Salad, Caesar Salad or this Kale Salad.
More Favorite Soup Recipes
Try one of these soup recipes next:
- Chicken and Rice Soup: Cozy and comforting, make it with any type of rice you love.
- Taco Soup: Ground beef, beans, corn and spices make this one extra flavorful.
- Beef Barley Soup: This is the ultimate thick and hearty soup!
- Stuffed Pepper Soup: All of the flavors you love in stuffed peppers, in a cozy soup.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low sodium chicken broth
- 14.5 ounce can fire roasted crushed tomatoes, or fire roasted diced tomatoes
- 4 ounce can mild fire roasted diced green chiles
- 15 ounce can black beans, rinsed and drained
- 1 cup canned or frozen corn, drained if canned
- 1.25 pounds boneless skinless chicken breast
Homemade Tortilla Strips (Optional)*
- 4 corn tortillas
- ¼ cup olive oil
Toppings (Optional)
- lime wedges, sour cream, shredded cheese, avocado, chopped fresh cilantro, etc.
Instructions
- Heat the tablespoon of olive oil in a large Dutch oven or other heavy pot over medium heat. Once hot, add the onion and cook, stirring, until softened, about 3 minutes. Add the minced garlic, tomato paste, chili powder, cumin, dried oregano, garlic powder, salt and pepper and cook, stirring, for 30 seconds.1 tablespoon olive oil, 1 cup chopped yellow onion, 4 cloves garlic, 1 tablespoon tomato paste, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the chicken broth, fire roasted crushed tomatoes, diced green chiles, black beans and corn. Stir, then nestle the chicken into the broth.4 cups low sodium chicken broth, 14.5 ounce can fire roasted crushed tomatoes, 4 ounce can mild fire roasted diced green chiles, 15 ounce can black beans, 1 cup canned or frozen corn, 1.25 pounds boneless skinless chicken breast
- Slowly bring the soup to a boil over medium heat. Then reduce the heat to a low simmer, cover, and cook for 15-25 minutes, or until the chicken is cooked through. The chicken should register at least 165° F on an instant read thermometer.
- Transfer the chicken to a clean plate, cutting board or bowl and let it rest for a few minutes. Then shred the chicken.
- Return the shredded chicken back to the pot. Taste the soup and adjust the seasonings as needed. Serve topped with homemade tortilla strips or crumbled tortilla chips and other toppings, as desired.lime wedges, sour cream, shredded cheese, avocado, chopped fresh cilantro, etc.
To Make Homemade Tortilla Strips
- Slice corn tortillas into thin strips.4 corn tortillas
- Heat the olive oil in a skillet over medium-high heat. Once hot, add the tortilla strips to the pan in a single layer (work in batches as needed). Cook until crispy, about 2 minutes per side, flipping once to cook both sides evenly.¼ cup olive oil
- Transfer to a paper-towel lined plate to cool.
Notes
- You can substitute store-bought tortilla strips or crumbled tortilla chips for the homemade tortilla strips.
- I’d classify this soup as mild to medium spicy. If you’re sensitive to spice, you can reduce the amount of chili powder, use regular diced tomatoes instead of fire roasted, or omit the diced green chiles.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
