Easy Chicken Tortilla Soup

Life won’t be the same once you try this Easy Chicken Tortilla Soup recipe. It’s the best soup for busy weeknights and quick lunches. You’ll make this recipe again and again! 

above view of bowls of easy chicken tortilla soup

Easy Chicken Tortilla Soup Recipe

Here’s something you may not expect from a food blogger: I struggle with dinnertime. Cocktails, baked goods and party food are where I excel — not dinners. 

After a long day at work, I want a quick recipe that will be ready in a jiffy, won’t dirty too many dishes and will have me on the couch to relax ASAP. Does this sound like you, too? 

This easy Chicken Tortilla Soup recipe is one I come back to again and again. It fits the bill exactly, and it’s completely delicious. 

I introduced this recipe to Chris shortly after meeting him, and it’s still one of our favorites.

We probably make this soup once a month, which is saying a lot because — despite my distaste for cooking dinner — we love to try new dishes. (I just don’t like dinner recipes that take too long.) 

And? It’s wonderful reheated the next day, which is perfect for someone like me who works from home. But you could totally pack it in a thermos and take it to work or school with you! 

bowls of easy chicken tortilla soup on a table with chips and avocado

Why you’ll love this recipe

My husband and I make this recipe at least once a month. We love it, and I know you will too.

  • It’s a hearty weeknight dinner that is just as good for a lunch of leftovers.
  • From rotisserie chicken to canned ingredients, there are tons of shortcuts that make this recipe take less time if you’re in a hurry.
  • Everyone in the family can pile their bowls with their favorite toppings.
two blue bowls of easy chicken tortilla soup on a table

What is Tortilla Soup?

Chicken tortilla soup hails from Mexico. It’s something you might see on the menu at a Mexican restaurant.

Traditionally, it is made with chicken broth along with shredded chicken, roasted tomatoes, onions, garlic, spices and, of course, tortillas, which are cut into strips and fried. 

My version contains beans and corn as well, though you are welcome to sub in your favorite veggies. Then, add on the toppings of your choice, like grated cheese, sour cream or fresh avocado! 

above view of bowls of easy chicken tortilla soup


Here’s what you will need to make this easy tortilla soup:

  • shredded chicken (homemade or rotisserie chicken)
  • olive oil
  • minced garlic
  • chili powder
  • canned fire-roasted diced tomatoes
  • canned black beans
  • canned red kidney beans
  • low-sodium chicken broth
  • frozen corn
  • water
  • coarse salt and freshly ground black pepper

My time-saving version cuts down on steps like roasting tomatoes and mincing garlic. Instead, use cans of fire-roasted diced tomatoes and minced garlic from a jar. 


I usually use canned chicken broth, but you can also use bouillon cubes or homemade chicken bouillon. Vegetable broth works too if you prefer a vegetarian version without chicken and lots of veggies.

You could also shred a rotisserie chicken (or even leftover chicken) instead of cooking your own chicken breasts from scratch. Win! 

Frozen corn and canned black beans give this soup extra nutrition without a ton of prep. 

Plus! You get to skip frying tortilla strips. I use tortilla chips! You will love the extra crunch.  

Yes, that means this is a cheater version of the traditional chicken tortilla soup. But it’s so easy and still so flavorful. Perfect for a weeknight dinner!

And when it’s done in half an hour, you won’t miss all those extra steps. 

table with above view of blue bowls of easy chicken tortilla soup, chips, gold spoon and avocado

Toppings for Tortilla Soup

You can top this easy chicken tortilla soup recipe with all your favorite ingredients.

This is the part that makes this soup very customizable. Everyone in your family can reach for their favorite ingredients. Here are a few ideas: 

  • grated cheddar cheese
  • crumbled cotija cheese
  • diced avocado or guacamole
  • sour cream
  • fresh, chopped cilantro
  • tortilla chips
  • lime wedges 

Any of these toppings would make a great spread if you are making this soup for a dinner party. Let people pick what they want! 

You might need a cocktail to go with it, so let me recommend this beerita or a round of classic margaritas

above view of bowls of easy chicken tortilla soup

More soup recipes

If you are struggling to find an easy dinner recipe that you will make over and over, you are in luck because there are so many delicious soup recipes to try.

Look no further than this recipe or one of these ideas below. They are definitely ones you will want to keep in your rotation! 

above view of bowls of easy chicken tortilla soup

Easy Chicken Tortilla Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Easy Chicken Tortilla Soup Recipe is a fantastic, flavorful option for busy weeknights.
4 from 1 vote
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For the chicken

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper to taste
  • 1 pound chicken breasts
  • 2 tablespoons olive oil

For the soup

  • 1 tablespoon olive oil
  • 4 teaspoons minced garlic
  • 1 teaspoon chili powder
  • 29 ounces fire-roasted diced tomatoes
  • 14.5 ounces black beans rinsed and drained
  • 14.5 ounce red kidney beans rinsed and drained
  • 14.5 ounce low-sodium chicken broth
  • 10 ounces frozen corn
  • 1 cup water
  • 1 teaspoon coarse salt to taste
  • ½ teaspoon freshly ground black pepper to taste


  • lime wedges
  • tortilla chips
  • chopped cilantro
  • cheddar cheese
  • cotija cheese
  • diced avocado or guacamole


  • Heat a cast iron skillet. Meanwhile, combine spices on a plate or in a bowl. Rub all over the chicken breasts.
  • Warm oil over medium heat. Cook chicken until golden and heated through to an internal temperature of 165°F, around 6-8 minutes per side. Set aside to cool slightly, then shred with two forks.
  • While chicken is cooking, place a large pot on medium heat. Heat olive oil, then add garlic and chili powder until fragrant, around 30 seconds.
  • Stir in tomatoes and their juices, beans, chicken broth, water and corn. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
  • Fill bowls with crumbled tortilla chips, then top with soup and desired toppings.
  • Store leftover soup in an airtight container in the fridge for up to one week.


Substitute rotisserie chicken to save a step in this recipe!

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nutrition information

Yield: 8 servings

amount per serving:

Serving: 12ounces Calories: 319kcal Carbohydrates: 39g Protein: 24g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.01g Cholesterol: 36mg Sodium: 702mg Potassium: 789mg Fiber: 11g Sugar: 3g Vitamin A: 808IU Vitamin C: 6mg Calcium: 78mg Iron: 4mg
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