Name: Easy Chicken Tortilla Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tbsp olive oil; 1 yellow onion; 4 cloves garlic; 1/2 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 tbsp chili powder; 3 tsp cumin; 1 tsp smoked paprika (optional); 1/4 tsp cayenne (optional for heat); 2 tsp salt; 1 tsp pepper; Avocado (Greek yogurt, cheese, hot sauce, cilantro for garnish); 6 small corn tortillas; 1 tbsp olive oil; 1/2 tsp salt

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!

chicken tortilla soup in a bowl with avocado slices on top

A Quick Look

Recipe Name: Easy Chicken Tortilla Soup
Ready In: 50 minutes
Serves: 8 -10 servings
Main Ingredients: olive oil, yellow onion, garlic, chopped fresh cilantro, chicken breasts, chicken broth, 14.5 oz cans diced fire roasted tomatoes, black beans
Why You'll Love It: This Mexican-inspired chicken tortilla soup will be your favorite soup this fall. It's easy, healthy, and protein packed. And the best part - it can be made on the stove top or in your crock pot!

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.

ingredients cooking in a pot for chicken tortilla soup

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.

chicken tortilla soup cooking and shredded chicken on top

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.

chicken tortilla soup in a large sauce pot

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.

Before you start

erin antoniak in the kitchen giving expert tips on how to make her recipes

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!

chicken tortilla soup in a bowl with sour cream and a lime wedge on top

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…

21gprotein

dairy-free, dinner, gluten-free, nut-free, Soup