I still remember the first time I made this classic chicken tortilla soup: the kitchen filled with the scent of cumin and sautéed onions, and by the time the tortilla strips were crisped, everyone was hovering with bowls in hand. This recipe is a weeknight lifesaver — quick to pull together, forgiving with substitutions, and endlessly customizable. If you want another comforting bowl with a different texture, try the hearty chicken pot pie soup for a thicker, creamy contrast.
Why you’ll love this dish
This soup hits a lot of must-haves: it’s fast, economical, and crowd-pleasing. Using shredded cooked chicken and canned goods keeps the hands-on time low and the pantry-friendly ingredients make it perfect for busy evenings or when you want to stretch leftovers. The bright lime and cilantro finish keeps it lively, while the tortilla strips add the crunchy contrast that makes each spoonful interesting.
"A bowl that feels like home — comforting broth, tender chicken, and the crunch of homemade tortilla strips. My go-to for cold nights."
Step-by-step overview
Start by softening onions and garlic in olive oil, then add bell pepper and carrots until just tender. Pour in chicken broth, diced tomatoes, and black beans, then stir in shredded chicken and warming spices. Simmer briefly so flavors meld, crisp your tortilla strips in the oven or a skillet, then ladle the soup and top with those crunchy strips, cilantro, and a squeeze of lime. From stovetop to bowl, expect about 30–40 minutes total; most of that is hands-off simmering.
What you’ll need
- 2 tablespoons olive oil
- 1 onion, chopped (yellow or sweet)
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 2 carrots, diced
- 4 cups chicken broth (low sodium works well) — or use vegetable broth for a lighter base
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips (use gluten-free corn tortillas if needed)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Ingredient notes: rotisserie chicken speeds things up, low-sodium broth lets you control the salt, and frozen corn can be added for sweetness and texture. For a creamier finish, stir in a splash of plain yogurt or a few tablespoons of blended beans.
Step-by-step instructions
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 to 4 minutes.
- Add the chopped bell pepper and diced carrots. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
- Pour in the chicken broth and the diced tomatoes with their juices. Add the drained black beans.
- Stir in the shredded chicken, ground cumin, and chili powder. Taste and season with salt and pepper.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes so the flavors combine.
- While the soup simmers, prepare the tortilla strips. For baked strips, preheat the oven to 400°F and spread the cut tortillas in a single layer on a baking sheet; bake 8 to 10 minutes or until crisp and lightly golden. For fried strips, heat a thin layer of oil in a skillet and fry the strips until crisp, then drain on paper towels.
- Serve the soup hot. Top each bowl with a handful of tortilla strips, a sprinkle of fresh cilantro, and a lime wedge to squeeze over the top.
Best ways to enjoy it
Serve the soup in deep bowls and let everyone customize their toppings. Popular add-ins are diced avocado, shredded cheddar or crumbled cotija, a dollop of plain yogurt or sour cream, and extra hot sauce for those who like heat. On the side, a simple green salad, warm corn tortillas, or a wedge of cornbread balance the meal nicely. For another comforting, pot-meal option to serve on a chilly night, the hearty chicken pot pie soup pairs well with the same kinds of sides.
Storage and reheating tips
Cool leftover soup to room temperature within two hours, then refrigerate in shallow airtight containers. It will keep 3 to 4 days in the fridge. For longer storage, freeze in airtight containers or freezer bags for up to 3 months; leave a little headspace as liquids expand when frozen. Reheat gently on the stovetop over medium heat until steaming hot, or microwave in short bursts, stirring occasionally. If you want to keep the tortilla strips crisp, store them separately at room temperature and add them just before serving.
Pro chef tips
- Bloom the spices: add cumin and chili powder to the pot a minute before the broth so they toast slightly and release more aroma.
- Use warm broth: adding warm liquid keeps the pot from cooling down and shortens the time to simmer.
- Make tortilla strips sturdier: cut tortillas into wider strips for a crunch that lasts longer in the soup.
- Shred chicken against the grain for a more tender texture.
- Taste and adjust acidity at the end with lime juice, not early on — citrus brightens the whole pot.
Creative twists
- Vegetarian: swap vegetable broth for chicken broth and add extra beans or roasted sweet potato for body.
- Smoky: use a roasted poblano pepper or a pinch of smoked paprika for a deeper flavor.
- Creamy version: blend half the soup with an immersion blender for a thicker, creamier base before adding the tortilla strips.
- Southwest-inspired: add corn kernels, a splash of chipotle in adobo (to taste), and top with diced avocado.
Common questions
How long does this soup take to make from start to finish?
Hands-on prep is about 10–15 minutes; simmer time is 20 minutes, so plan for roughly 35 minutes from start to finish.
Can I use raw chicken instead of cooked shredded chicken?
Yes. Add raw boneless, skinless chicken breasts or thighs to the pot when you pour in the broth. Simmer gently for 15–20 minutes until the chicken reaches 165°F and is cooked through, then shred in the pot and continue simmering for a few minutes to meld flavors.
Is this soup freezer-friendly?
Yes. Cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Add freshly baked or fried tortilla strips just before serving for the best texture.
Can I make this on a busy morning and reheat for dinner?
Absolutely. Make the soup early and refrigerate. Reheat slowly over medium heat, stirring occasionally. Add fresh garnishes and crisp tortilla strips right before serving for maximum freshness.
How can I make the soup spicier or milder?
Adjust the heat by varying the chili powder amount, or add cayenne for more kick. For milder flavor, reduce or omit chili powder and rely on cumin for warmth. Always finish with lime — acidity can balance perceived heat.
Chicken Tortilla Soup
Ingredients
Method
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 to 4 minutes.
- Add the chopped bell pepper and diced carrots. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
- Pour in the chicken broth and the diced tomatoes with their juices. Add the drained black beans.
- Stir in the shredded chicken, ground cumin, and chili powder. Taste and season with salt and pepper.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes so the flavors combine.
- While the soup simmers, prepare the tortilla strips. Preheat the oven to 400°F and spread the cut tortillas in a single layer on a baking sheet; bake for 8 to 10 minutes or until crisp and lightly golden, or heat a thin layer of oil in a skillet and fry the strips until crisp.
- Serve the soup hot. Top each bowl with a handful of tortilla strips, a sprinkle of fresh cilantro, and a lime wedge to squeeze over the top.
