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Chicken Tortilla Soup
This chicken tortilla soup recipe is packed with savory spiced broth, tender chicken, and crispy tortilla strips—all ready in under…
This chicken tortilla soup recipe is packed with savory spiced broth, tender chicken, and crispy tortilla strips—all ready in under 40 minutes! A healthy meal that’s perfect for weeknights and impressive enough for guests.
As cookbook authors and recipe developers, Alex and I have tested countless soup recipes over the years—and this one stands out as a favorite. The original was a vegetarian tortilla soup from our first cookbook, Pretty Simple Cooking. We decided to try it with some chicken to pack it with extra protein, and it was a huge hit with our family! So we had to share it here.
There’s something magical about the smoky adobo sauce, tender chicken, and crunch from tortilla strips that consistently pleases everyone (even kids!). As busy parents who know the weeknight dinner struggle is real, we created this tortilla soup to be both flavorful and simple. The soup develops flavor quickly thanks to a blend of spices and that adobo sauce, and the toppings add layers of texture and freshness. We can’t wait to hear what you think!
Tips for chicken tortilla soup
This chicken tortilla soup is quick to put together. Here are a few things to note for prep:
The shredded chicken is prepped separately. Some soups require cooking the chicken in the soup (like this chicken and rice soup), but we tested this option and it didn’t work as well. You can use our methods of Instant Pot shredded chicken, crockpot shredded chicken, or stovetop shredded chicken, or buy rotisserie chicken to speed up the process.
Make your own tortilla strips if you have time. Simply cut corn tortillas into thin strips, toss with a little oil and salt, and bake until crispy. If you don’t have time, use crushed purchased tortilla strips.
The toppings are essential! Don’t skip the lime wedges. This finishing touch is integral to a balanced flavor profile.
Is this tortilla soup spicy?
This tortilla soup is mild if you follow the recipe below. We’ve tested it on friends and family with children, and everyone agrees: with 1 ½ tablespoons adobo sauce, this soup is mild. Want to add heat? Keep reading.
Flavor and diet variations
We know many people are cooking for families with multiple diets, so we love creating dinner ideas that work for everyone at once. Here’s how to make some easy swaps to customize this chicken tortilla soup:
- Vegetarian and vegan tortilla soup: Omit the chicken from this recipe for a vegan spin. You can even make a big pot and add chicken to half—or add the chicken in the individual serving bowls. Just make sure to add slightly more adobo sauce and salt (see the recipe).
- Make it spicier: Add more adobo sauce, or even some chopped chipotle peppers for a smoky heat. You can also add a diced jalapeño or serrano pepper with the onions, or serve with hot sauce on the side.
- Creamy variation: Stir in ½ cup of sour cream or heavy cream in the last few minutes of cooking for a richer, silkier texture.
Instant pot instructions
Use the sauté function to cook the aromatics, then add remaining ingredients and cook on high pressure for 8 minutes with a quick release. Then stir in the shredded chicken as per the instructions below. (We have not tested this, but it should work! Let us know if you try.)
Serving ideas
This chicken tortilla soup is perfect for meal prep. The flavors actually improve after a day in the refrigerator, making it ideal for preparing ahead of time. For a complete meal, serve alongside:
- This Mexican chopped salad, or a simple green salad with salsa ranch or lime vinaigrette
- A pan of Mexican cornbread (our favorite idea!)
- Spanish rice for a heartier meal
- Chips with a fresh mango salsa or pineapple salsa for a sweet contrast
Storing leftovers and make ahead tips
Store leftovers of this chicken tortilla soup in a container in the refrigerator for up to 4 days. This recipe works well for meal prep—prepare the soup and store the toppings separately for quick dinner or lunches throughout the week.
Of course, don’t add the tortilla strips until serving time to maintain their crunch. If you’re freezing portions, leave out the toppings and garnishes, and freeze just the soup base for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop.
Dietary notes
This chicken tortilla soup recipe is gluten-free and dairy free. For vegan and vegetarian, omit the chicken (or go to Vegetarian Tortilla Soup). It also fits the Mediterranean diet.
Frequently asked questions
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver.
This soup is mild and kids love it! (Our kids are very sensitive to spice and don’t notice any in this soup.)
This soup is great for entertaining! Make it a day ahead (the flavors improve), then reheat gently before serving. Set up a toppings bar with all the garnishes so guests can customize their bowls.
Chicken Tortilla Soup
Print RecipeThis chicken tortilla soup recipe is packed with savory spiced broth, tender chicken, and crispy tortilla strips—all ready in under 40 minutes! A healthy meal that’s perfect for weeknights and impressive enough for guests.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican inpsired
- Diet: Vegetarian
Ingredients
For the tortilla strips (see Notes)
- 6 6-inch corn tortillas
- Olive oil
- Kosher salt
For the chicken tortilla soup
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 medium garlic cloves, minced
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 28-ounce can crushed tomatoes (fire roasted, if possible)
- 2 15-ounce cans black beans, drained and rinsed
- 1 15-ounce can corn, drained and rinsed
- 1 ½ tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce), plus more as desired
- 1 quart (4 cups) chicken broth
- 1 teaspoon kosher salt, plus more for seasoning
- 2 cups shredded chicken (seasoned; made with Instant Pot shredded chicken, crockpot shredded chicken, or shredded chicken methods, or rotisserie chicken)
- 1 cup water
- 1 lime, cut into wedges
- 1 handful cilantro, for garnish
Instructions
- Preheat the oven to 375°F.
- Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
- Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes.
- Stir in the shredded chicken, water, and extra ¼ teaspoon kosher salt and ½ tablespoon adobo sauce. Taste and add additional adobo sauce or kosher salt if desired.
- Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves, and plenty of lime juice. (Add Mexican hot sauce if desired.)
Notes
For vegetarian, omit the chicken or consider stirring the chicken into individual portions for a soup that works for all diets.
If you’re running short on time, use crushed purchased tortilla chips.
More soups you might enjoy
If you liked this chicken tortilla soup, you might also like these recipes from our collection:
- Vegetarian Tortilla Soup – A meatless version with beans and veggies
- Taco Soup– Another Mexican-inspired favorite with similar flavors
- Black Bean Soup – A hearty alternative for vegetarian soup lovers
- Vegetarian Chili Recipe – Another comforting one-pot meal with similar spices
- Black Beans and Rice – A popular hearty dish
