Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup
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Hearty chicken tortilla soup is a delicious, wholesome, and filling soup that you can make in about 30 minutes. It’s a tomato-based soup packed with chicken, vegetables, beans, and classic Mexican-inspired flavors. It’s loaded with all the best toppings including tortilla chips, cilantro, sour cream, and avocado. This one-pot meal is a quick and easy option to throw together on a busy weeknight and one that is loved by all. A true family favorite.

Chicken Tortilla Soup

Prep Time: 10 minutes | Cook Time: 25 minutes | Category: Soup | Method: Stovetop | Cuisine: Mexican

Table of Contents


  • 2 tablespoons olive oil
  • 2 chicken breasts, boneless and skinless, cut into 1-inch strips
  • 1 medium onion, finely chopped
  • ½ tablespoon garlic, minced
  • 1 jalapeño pepper, finely diced
  • 1 carrot, thinly sliced
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper (optional)
  • 1 (14 oz.) can of crushed tomatoes
  • 4 cups chicken broth
  • 1 (14 oz.) can of black beans, drained
  • 1 cup frozen corn
  • 1 cup tortilla chips, broken into small pieces (or tortilla strips)
  • ¼ cup fresh cilantro, finely chopped
  • 1 lime, thinly sliced
  • 2-3 tablespoons sour cream
  • 1 avocado, thinly sliced
  • ¼ cup cheddar cheese, shredded


  1. In a medium stockpot (or 4 qt. Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot.
  2. Add chicken and sauté until cooked through, about 5-7 minutes. Break the chicken into smaller pieces using a wooden spatula.
  3. Add onions, garlic, jalapeño, and carrot. Stir well to combine and cook for 2 minutes until fragrant. Stir in salt, paprika, cumin, and crushed red pepper (if using).
  4. Add canned tomatoes, chicken broth, black beans, and corn. Stir occasionally and bring the soup to a boil, for about 5 minutes.
  5. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
  6. Serve immediately in a soup bowl and top with tortilla strips, cilantro, lime, sour cream, avocado, cheddar cheese, or any combination of these toppings that you like.


  • How to make with cooked chicken: You can also make this soup using ¾ to 1 cup of leftover roast chicken or store-bought rotisserie chicken. Shred the chicken using a fork and add it in along with the onions, garlic, jalapeño, and carrot (skipping step 2 where you cook the chicken).
  • How to store: Store chicken tortilla soup still in the pot (covered with the lid) or transfer it to an airtight container and store it in the refrigerator for up to 4 days.
  • How to freeze: Once cooled, transfer any leftover chicken tortilla soup to an airtight container or portion them out into freezer bags and freeze for up to 3 months. When ready to serve, allow the soup to thaw overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
  • How to reheat: Reheat on the stove over medium-low heat for about 5 minutes until warmed through. Serve it loaded up with your favorite toppings.
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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