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Nothing beats a warm, comforting bowl of Chicken Tortilla Soup—especially when it’s loaded with flavor, easy to make (all in one pot!), and perfect for a quick weeknight dinner. It’s one of my family’s all time favorites!
Table of Contents
Why I Love This Recipe
- Quick and Easy: This cozy soup comes together in under 30 minutes making is the perfect choice for an easy weeknight meal that pleases everyone! More 30-minute meal favorites? Mu Shu Chicken, Carrot Ginger Soup or Turkey Veggie Chili.
- One-Pot Meal: Anytime I can do less dishes, I am in! This Chicken Tortilla Soup recipe is all made in one pot so you can spend less time cleaning up and more time enjoying!
- Kid-Friendly: My kids always loved (and still love) getting to crumble their own tortilla chips on top. The perfect excuse to let kids play with their food!
- Customizable: Load this soup up with your favorite toppings like avocado, sour cream or fresh cilantro!
The Ingredients
- Onion: Provides a savory base for the soup.
- Red bell pepper: Adds a slight sweetness and some color.
- Garlic: Brings a fragrant, deep flavor.
- Cumin: Adds warmth and depth with a hint of smokiness.
- Chicken broth: The flavorful base that ties everything together.
- Bay leaf: Infuses the soup with a subtle herbal aroma.
- Frozen corn kernels: I love how the corn gives a sweet and juicy burst of flavor.
- Diced tomatoes: Brings in some acidity and balance to the soup.
- Boneless, skinless chicken breast: The chicken cooks in the broth and absorbs all the amazing flavor around it.
- Lime: Just a squeeze of lime brightens up the soup with a fresh citrusy kick.
- Tortilla chips (for topping): The most satisfying crunch and texture.
*See the recipe card below for a full list of ingredients and measurements*
How to Make Chicken Tortilla Soup
Step 1: In a large pot, heat 1 tablespoon of olive oil and sauté the onions and salt for 3 minutes. Add the bell peppers, garlic and cumin and sauté for an additional 2 minutes.
Step 2: Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
Step 3: After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork.
Step 4: Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.
Recipe Video
Tips and Tricks
- Shortcut tip – If you want to cut down on cooking time, you can use rotisserie chicken to get this on the table even faster! If you’re looking for more recipes to use a rotisserie chicken, try my Mexican Enchiladas, Mu Shu Chicken or Chinese Chicken Salad recipes!
- Spice it up – Add a pinch of chili powder or cayenne for some heat.
- Make it heartier – Stir in a can of rinsed and drained black beans for extra protein and fiber.
- Freeze for later – This soup freezes beautifully! Just store in an airtight container for up to 3 months.
FAQs
The soup will naturally thicken as it simmers, but if you want it even thicker, stir in a bit of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Sure! If you want to make this soup in a slow cooker, add all the ingredients (minus the lime juice and tortilla chips) to your slow cooker and cook on low for 6 hours or high for 4 hours.
More Cozy Soup Recipes
This Chicken Tortilla Soup is everything you need in a comforting meal—flavorful, easy to make, and topped with crunchy tortilla chips. If you make this recipe, let me know how you top yours and leave a comment and rating below!
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Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 teaspoon kosher salt
- 1 green or red bell pepper, diced
- 1 clove garlic, minced
- 1 teaspoon cumin powder
- 1 32 oz box chicken broth
- 1 bay leaf
- 1 1/2 cups frozen corn kernels
- 1 15 oz can diced tomatoes
- 1 pound chicken breast, boneless and skinless
- juice of 1 lime
- crushed tortilla chips
- toppings of choice: avocado, sour cream, shredded cheese, fresh cilantro
Instructions
- In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
- Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
- Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil, cover, then reduce to a simmer.
- After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork or hand mixer. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
- Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.
Notes
- Shortcut tip – If you want to cut down on cooking time, you can use rotisserie chicken to get this on the table even faster!
- Spice it up – Add a pinch of chili powder or cayenne for some heat.
- Make it heartier – Stir in a can of rinsed and drained black beans for extra protein and fiber.
- Freeze for later – This soup freezes beautifully! Just store in an airtight container for up to 3 months.
I added a can of diced green chili’s and it was GREAT!
Yes, chicken does go in raw.
I am wondering the same thing. So not a dumb question! 😉
This is probably a dumb question, but do you put the chicken in raw?
Thanks!!
Making this for my sniffley toddler tonight and it smells delicious!! 🙂
I made this for dinner last night and it was great. It would also be good with a can of black beans. I’ll add them next time. Thank you!
You can omit the corn and the corn chips and it will still be delicious!
This looks delicious, are there substitutions for the corn kernels and tortilla chips? i know it’s tortilla soup, but my daughter is allergic to corn…. i really want to make this but don’t know what to sub it with. Thanks!
We had this soup for dinner tonight and it was delicious! I added a can of black beans for a little extra protein.
I do this exact recipe – I just also add black beans and a jar of salsa – sometimes mango salsa for sweetness – this is one of my faves!
Oh! I’ve been thinking about Tortilla soup lately. How did you know!!! Can’t wait to make this. Perhaps tomorrow.
S.P.
Looks great. I have a recipe like this that I add extra chicken. Once I shred teh chicken when the soup is done I have extra yummy chicken for topping salads or making really quick quesadillas. I even use some of the corn and tomato from he soup for them and add some caramelized onions. really yummy!!
i actually tried the chkecin mesquite one , it was great ! i was a bit skeptical…but from the moment i opened it , it seemed greatI also brought the steak one…and as soon as i opened it…it smelled disgustingive seen all bad reviews on the steak and i agree. the chkecin one is the best and all i did was add cheese and corn chips on the side…yum !
I have these ingredients on hand year round, so this will be an easy one to add to the soup rotation. Thanks for the recipe!
This seems like a healthy, easy, delicious recipe, all requirements when it comes to my cooking, thank you.
I love your colorful tortilla chips. I can’t wait until my little one will eat soup consistently. My husband and I love to eat soups all winter long.