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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 just made this for dinner tonight, and it was perfect! Thanks for all of the wonderful dishes! This website is what I have been looking for!
This was the first recipe I tried from your website, and it was delicious! My husband said it was the best soup I have ever made! I followed the recipe but added a couple items suggested by other comments – 2 fresh chopped tomatoes from my garden, a can’s worth of rinsed black beans, and extra chicken broth to keep everything soupy. I will be making this again soon!
This soup is awesome…but I do think the salt content is a little high to be considered “healthy”. There is sodium in the broth, salt on the chips, loads of salt in canned tomatoes, plus an additional 1 tsp of salt. I think you could probably use unsalted tortilla, fresh tomatoes, omit the extra salt and it would still be really yummy… and alot more healthy.
I made a few tweaks to this recipe to make it a little more hearty and protein-dense, as well as a little more flavor-filled (at least for our tastes).
I added 2 small cans of diced green chilis; 2 cans of rinsed, drained navy beans, and I substituted a bag of Trader Joe’s frozen soycutash blend rather than simply adding the corn (edamame, corn, red bell peppers). It turned out DELICIOUS and we had enough for 3 meals for our family of four, so we ate one, and froze two.
Just wanted to share my tweaks
This soup is wonderful, and so easy to make. Even my picky husband gobbled it up! Loved it!! Thanks!
This sounds soo yummy & I’m sure it’s tasty. I’m gonna try. So, just thaw in fridge? I love this app!
Delicious and easy!! Recommend and loved it just how it is!
Loved both the simplicity and the great flavor. My son isn’t big on soup but said yum right away when he tasted the broth. This will be a regular in our line up. Oh, added one more clove of garlic and also cilantro. Like everyone’s suggestions on the black beans as well.
Another yummy, and addicting hit… Thanks!!
Another hit! Can’t wait to try more of your recipes!
Did you try this in the crockpot? Howd it turn out? Thinking I may try in the crockpot this week
Looks yummy! I think I’m going to try this in the crock pot and see how it turns out…then, it can be a great dinner to come home to on the days I work late!
Yes you can freeze 🙂
Can this be frozen? Trying to find healthy recipes to freeze for after baby arrives!
Yummy!
Same question here :). I’m a vegetarian so I struggle in this dept.