Easy Chicken Tortilla Soup Recipe

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

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? 

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

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! 

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

What’s in this Easy Chicken Tortilla Soup Recipe

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. 

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, 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

The best toppings for Chicken 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
  • 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

If you are struggling to find an easy dinner recipe that you will make over and over, look no further than this recipe. It’s definitely one you will want to keep in your rotation! 

You’ll definitely want to try this Quick Southwestern Chicken Chili or this Spicy Vegetarian Black Bean Soup if you need a few more soups to try this winter. 

Hope you enjoy! // susannah 

above view of bowls of easy chicken tortilla soup

Easy Chicken Tortilla Soup Recipe

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.

Ingredients

For the chicken

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

For the soup

  • 1 tablespoon olive oil
  • 4 teaspoons minced garlic
  • 1 teaspoon chili powder
  • 2 14.5-ounce cans fire-roasted diced tomatoes
  • 1 14.5-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can red kidney beans, rinsed and drained
  • 1 14.5-ounce can low-sodium chicken broth
  • 10 ounces frozen corn
  • 1 cup water
  • coarse salt
  • freshly ground black pepper, to taste

Toppings

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

Instructions

  1. Heat a cast iron skillet. Meanwhile, combine spices on a plate or in a bowl. Rub all over the chicken breasts.
  2. 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.
  3. 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.
  4. 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.
  5. Fill bowls with crumbled tortilla chips, then top with soup and desired toppings.
  6. Store leftover soup in an airtight container in the fridge for up to one week.

Notes

Substitute rotisserie chicken to save a step in this recipe!

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 585mgCarbohydrates: 35gFiber: 10gSugar: 3gProtein: 29g

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