This Easy Chicken Tortilla Soup is loaded with tender shredded chicken, black beans, corn, and fire-roasted tomatoes, all simmered in a cozy, perfectly spiced broth. It comes together in about 50 minutes on the stove (or toss it in the crockpot!), and leftovers are even better the next day. If you're a fellow soup lover, you're going to LOVE my Easy Pumpkin Chili or my Butternut Squash Soup!
Jump to:
- Best Easy Chicken Tortilla Soup for Busy Weeknights
- Why You’ll Love This Recipe
- Ingredients Needed To Make This Chicken Tortilla Soup
- How to Make Chicken Tortilla Soup
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Easy Chicken Tortilla Soup
Best Easy Chicken Tortilla Soup for Busy Weeknights
I'm always looking for cozy dinners that practically make themselves, and this chicken tortilla soup is it. You basically throw everything into one pot, let it simmer, and shred the chicken. That's it! Making a big pot on a Sunday is part of my regular fall routine, and we literally fight over the last bowl.
It has all your favorite Mexican flavors in soup form, thanks to chili powder, cumin, smoked paprika, and a pinch of cayenne. It's also naturally gluten-free and dairy-free, and it packs about 21 grams of protein per serving from the chicken and black beans. If you love Mexican-inspired dinners as much as I do, try my Slow Cooker Chicken Enchilada Casserole next!
The toppings are everything here. Set up a toppings bar like a taco night so everyone can build their own bowl. Serve it with my Mexican Quinoa Salad with Cilantro Lime Dressing or a scoop of my Best Cowboy Caviar on the side for the ultimate cozy dinner.
Why You’ll Love This Recipe
- Easy one-pot dinner. Everything simmers together with minimal prep.
- Stovetop or crockpot. Make it however works for your day.
- Protein-packed. About 21g of protein per serving from chicken and black beans.
- Naturally gluten-free and dairy-free. Great for so many diets.
- Meal prep friendly. Makes about 10 cups and freezes beautifully.
- Customizable. Pile on all your favorite toppings!
Ingredients Needed To Make This Chicken Tortilla Soup
Here's a little bit about everything that goes into this cozy soup. Most of it is pantry staples you probably already have on hand!
- Chicken breasts: I use two large boneless, skinless chicken breasts (about 1–1.5 lbs). They go in raw and poach right in the broth.
- Chicken broth: The base of the soup. Vegetable broth works too.
- Fire-roasted diced tomatoes: Two 14.5 oz cans bring so much depth to the broth.
- Black beans: For extra protein and fiber. Drain and rinse them first.
- Corn: Its sweetness balances the spices. Canned, frozen, or fresh all work.
- Green chilies: Look for the small can in the Mexican food aisle. Mild ones are actually a little sweet!
- Onion, garlic, and cilantro: Sautéed first to build a flavorful base.
- Lime juice: Brightens everything up at the end.
- Spices: Chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
- Corn tortillas: For homemade crispy tortilla strips on top.
How to Make Chicken Tortilla Soup
This soup could not be easier! Start by sautéing your aromatics, then add everything else to the pot and let it simmer. The raw chicken cooks right in the broth, so there's no need to pre-cook it.
While it simmers, bake a quick batch of homemade tortilla strips. They add the perfect crunch!
- Step 1: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and cilantro and sauté until fragrant.
- Step 2: Add the chicken broth, fire-roasted tomatoes, black beans, corn, green chilies, and lime juice. Stir to combine. Stir in the spices, then add the raw chicken breasts.
- Step 3: Bring to a boil, then lower the heat and simmer for 10 minutes. Remove the chicken and let it rest for 10 minutes, then shred it with two forks.
- Step 4: Return the shredded chicken to the pot and simmer for another 10 minutes.
- Step 5: For the tortilla strips, cut corn tortillas into thin strips, toss with olive oil and salt, and bake at 400°F for 10–12 minutes until golden brown.
- Step 6: Assemble and serve! Ladle into bowls and pile on your favorite toppings! Crockpot directions: Add all the ingredients to your crockpot and cook on low for 5–6 hours. Shred the chicken, stir it back in, and serve.
Erin's Expert Tips
From my kitchen to yours
- Use fire-roasted tomatoes. They add a noticeable depth of flavor compared to regular diced tomatoes.
- Add the chicken raw. It poaches right in the broth and comes out perfectly tender for shredding.
- Drain and rinse the beans and corn. This keeps the soup from getting starchy or watery.
- Cut the tortilla strips thin. Thinner strips get extra crispy!
- Let it simmer longer. If you have time, a longer simmer helps all the flavors meld together.
Frequently Asked Questions
Here are some of the most common questions I get about this chicken tortilla soup!
Yes! The chicken breasts go in raw and poach in the simmering broth. Then you shred them and add them back to the pot.
Yes! Add all the ingredients to your slow cooker and cook on low for 5–6 hours. Shred the chicken and stir it back in before serving.
Yes! Shredded rotisserie chicken is a great shortcut. Stir it in during the last 10 minutes of simmering.
Yes, this recipe is naturally gluten-free and dairy-free. Just double check that your broth and spices are certified gluten-free if needed.
Yep! The lime adds brightness, but the soup is still delicious without it. Serve it with lime wedges on top if you have them.
My favorites are crispy tortilla strips, avocado, plain Greek yogurt (or sour cream), shredded cheddar, chopped onion, extra cilantro, hot sauce, and lime wedges.
Storing leftovers
Store leftover soup in an airtight container in the fridge for 4–5 days. To freeze it, portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove until warmed through. Keep the tortilla strips separate, so they stay crispy!
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion
- 4 cloves garlic
- ½ cup chopped fresh cilantro
- 2 large chicken breasts 1 - 1.5 lbs
- 4 cups chicken broth
- 2 14.5 oz cans diced fire roasted tomatoes
- 1 can black beans
- 1 can corn
- 1 can green chilies optional - or 1 jalapeno diced
- 1 small lime juiced
- 1 tablespoon chili powder
- 3 teaspoon cumin
- 1 teaspoon smoked paprika optional
- ¼ teaspoon cayenne optional for heat
- 2 teaspoon salt
- 1 teaspoon pepper
- Avocado Greek yogurt, cheese, hot sauce, cilantro for garnish
- 6 small corn tortillas
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- In a large pot, heat two tablespoons olive oil over medium heat
- Add in onions, garlic, and cilantro and saute until fragrant
- Add chicken broth, tomatoes, beans, corn, chilies and lime juice and stir
- Add in remaining spices and then add in chicken breasts
- Bring to a boil
- Once boiling, lower heat and let simmer for 10 minutes
- Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork
- Put shredded chicken back in soup and let simmer an additional 10 minutes
- Cut corn tortillas into thin strips. We like them very thin for extra crisp!
- Toss with olive oil and salt to coat
- Bake in 400F oven for about 10-12 minutes or until golden brown
- For crockpot: Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.
- Fire-Roasted Tomatoes Are the Move: Using fire-roasted diced tomatoes instead of regular brings a noticeable depth of flavor to the broth.
- Go In Raw With the Chicken: Add the chicken breasts to the pot raw — they'll poach right in the broth and come out perfectly tender for shredding. No need to pre-cook them!
- Drain and Rinse the Beans and Corn: Before adding your canned beans and corn, drain and rinse them first to keep the soup from getting starchy or watery.
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Krystle says
I made this for meal prep and it's delicious! The flavor is great and was the perfect lunch for a cold day!
Erin says
Hi Krystle, so glad you loved it! 🙂
Elisabeth says
Forgot to rate! Five stars as always.
Erin says
Thank you!! 🙂
Elisabeth says
One of my favorite soups that I make all the time in the winter! I use a shredded rotisserie chicken to make it even easier and used the jalapeño instead of green chilies. I add diced green and red pepper as well. Definitely has a kick to it, perfect flavor. My fav for a quick dinner!
Erin says
Hi Elisabeth, so glad you loved it!
Laurie says
Here are a few changes I did:
-I used sweet onion instead of yellow onion.
-I used chicken tortilla, and cut in small pieces. Equivalent to two chicken breaststroke.
-i used one can chopped fire roasted tomatoes and 1 can tomato sauce
--i would not put 1 TBS black pepper if u don't like a little spicy. If not spicy do 2 tsp instead. I had to doctor up.... added little more cumin and little more lime juice (lime quiet downs spicy).
-i did put one small can mild diced Chile's
-did not do cayenne pepper
-did Himalayan Salt to taste
-did to taste on black pepper
-did not do Jalapeño
-rinsed black beans before putting in soup
-drained the corn
Toppings: will do sliced avocados, sour cream, monterrey cheese and cilantro leaves.
And doing the cheater way of tortilla strips in the package. Safeway has it. To top it off before serving.
Erin says
Hi Laurie, so glad you liked the soup and made it your own! Thanks for sharing! 🙂
Suzy says
Planning to make this tomorrow for Halloween! Would it be okay to premix items and store in fridge then my boyfriend can dump it in the crockpot tomorrow? Would not add chicken until ready for crock pot
Erin says
Hi Suzy, happy halloween! How did it come out?
Michaela says
Made this yesterday in our crockpot and was the perfect meal on a cold Monday!
Erin says
Hi Michaela, so glad you loved it! 🙂
Elise says
Yum!!!
Erin says
Hi Elise, so happy you liked it!
Debbie says
Delicious soup and a great one pot dinner.
Erin says
Hi Debbie, so happy you loved it! 🙂
Pamela says
I have made this 3 times now, absolutely delicious. I froze three glass individual bowls for a quick dinner and went through them so fast.
Erin says
Hi Pamela, so happy you loved it so much! 🙂
Fay Brautigan says
Hi Erin, I want to make this great looking soup recipe, but want to know if I drain the beans,corn, and green chilies first? Or do I just dump them in the pot.
Thanks!!!
Erin says
Hi Fay yep drain them first! Let me know how your soup comes out!
Whitney says
Does the chicken go in raw I initially?
Erin says
Hi Whitney, yep! Let me know how your soup comes out!!
Pranjal says
Love this soup!! So easy to make and so full of taste! Thanks, Erin!
Erin says
Hi Pranjal, so glad you liked it!
Kristen says
I really like this soup but feel like the recipe could use a little more detail. I assume that the corn and beans should be drained but the tomatoes not? It was really easy to make with pantry staples and rotisserie chicken.
Erin says
Hi Kristen, so glad you loved it!!
Shelley says
Loved this easy recipe. I added 1/4 cup of nutritional yeast to give it a little “cheese” flavor while still keeping it dairy free.
Erin says
Hi Shelley, so happy you loved it and made it your own!!
Nicole Ford says
Erin,
will it still turn out if i use frozen chicken breasts? Thank you!!
Erin says
Hi Nicole, I would probably thaw them first so they can cook with everything else in the same time frame.
Stephanie says
Delicious and so easy!! Deemed "Restaurant Quality" from picky hubby. My teenage son loved it as well. Will definitely be adding to the meal rotation!!
Erin says
Hi Stephanie, so glad you both loved the soup!!
Alex Ruzanic says
Wonderful soup on a cold day. My family loved it. I used 6 cups of chicken stock and when served used Trader Joe’s Chile lime season blend. Will make it again and be in our rotation.
Erin says
Hi Alex, so glad you enjoyed it!!
Meaghan Quay says
Just got my parents a dutch oven for Christmas and my mom immediately found this recipe so we could break it in 🙂 So delicious and flavorful. Protein packed and hearty at the same time. Made perfect for meal prep too.
Erin says
Hi Meaghan, so glad you loved the soup so much!!
Evelyn Warner says
So yummy for a cold day i definitely recommend this recipe! (:
Erin says
Hi Evelyn, so happy you loved it!!
Kristi says
So quick and easy after working all day. It was delicious. I will make this in the winter months a few more times. Thank you!!
Erin says
Hi Kristi, I am so glad you loved it!!