By Let me introduce you to a bold, cozy soup that’s on the table in just 30 minutes. This easy chicken tortilla soup is made with rotisserie chicken, black beans, corn, and tomatoes in a smoky, lightly spiced broth. Top it with crispy tortilla strips, creamy avocado, and a squeeze of lime, and dinner is served!
Chicken Tortilla Soup With Rotisserie Chicken
This is the soup I make when I want something warm and comforting, but still packed with flavor. It’s hearty enough for dinner, quick enough for a busy weeknight, and everyone gets to pile on their favorite toppings.
It’s one of those soups that’s perfect for a cloudy, overcast day. I love how the cilantro and lime juice add fresh flavor to every hearty bowl.
If you love my Homemade Chicken Noodle Soup and my zesty Lemon Chicken Orzo Soup, think of this as their bold, smoky cousin.
Why I Use Rotisserie Chicken
A store-bought rotisserie chicken is my favorite shortcut. It’s already seasoned and tender, so the soup only needs about 20 minutes on the stove. One chicken gives you plenty of shredded meat for this recipe, with some left over.
No rotisserie chicken? Shred leftovers from my Dry Rub Roast Chicken, Easy Spatchcock Chicken, or Juicy Baked Chicken Thighs. You can also start with raw chicken (see the FAQs).
What Is Chicken Tortilla Soup?
Chicken tortilla soup is a classic Mexican-inspired soup made with chicken, tomatoes, chiles, and warm spices, topped with crispy fried or baked tortilla strips. In Mexico, sopa de tortilla is often made with a smooth tomato-and-chile broth. American versions like mine usually add black beans and corn for a heartier bowl.
The toppings are a big part of the fun. Avocado, cheese, sour cream, cilantro, and lime turn a simple bowl of soup into a real meal.
Why You’ll Love This Chicken Tortilla Soup
- Ready in 30 minutes: One of my favorite weeknight dinners.
- One pot: Everything simmers together, so cleanup is easy. Find more in my one-pot recipes.
- Smart shortcut: Rotisserie chicken and canned beans do most of the work.
- Bold, smoky flavor: Cumin, chili powder, and paprika give it a warm, rich taste.
- Fun toppings bar: Everyone builds their own bowl, which makes it great for families and parties.
- Freezer-friendly: Make a big batch and freeze some for later.
Ingredients for Chicken Tortilla Soup
For the Soup
- Olive oil: For sautéing the vegetables.
- Onion and jalapeño: The flavor base. Remove the jalapeño seeds for a milder soup, or leave some in for extra heat.
- Garlic: Freshly minced for the best flavor.
- Cumin, chili powder, and paprika: These give the soup its warm, smoky flavor. Smoked paprika is lovely here if you have it.
- Chicken broth: I use low-sodium broth so I can control the salt. Water works in a pinch.
- Diced tomatoes: Two cans with their juices, for a rich, tangy broth.
- Black beans: Drained and rinsed. They make the soup hearty and filling.
- Corn: Fresh or frozen, both work.
- Rotisserie chicken: About 2 cups, shredded.
- Lime juice and cilantro: Stirred in at the end for a fresh, bright finish.
- Salt and black pepper: To taste.
For the Crispy Tortilla Strips
- Corn tortillas: Cut into thin strips and baked until golden and crunchy. Store-bought tortilla chips are a fine shortcut.
- Olive oil and salt: To help them crisp up.
Toppings
Sliced avocado, sour cream, shredded Monterey Jack or cheddar, fresh cilantro, and lime wedges. A spoonful of my Fresh Homemade Restaurant-Style Salsa is delicious on top too.
You’ll find the exact measurements in the recipe card below.
How to Make Chicken Tortilla Soup
Here is a simple walkthrough. The full instructions are in the recipe card below.
Bake the Tortilla Strips
Preheat your oven to 400°F (200°C). Toss the tortilla strips with olive oil and salt, spread them on a baking sheet, and bake for 8 to 12 minutes, flipping halfway, until golden and crisp. They’ll finish while the soup simmers.
Sauté the Onion and Jalapeño
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño and cook for about 5 minutes, until softened.
Toast the Garlic and Spices
Stir in the garlic, cumin, chili powder, and paprika, and cook for about 1 minute, stirring constantly, until fragrant. Toasting the spices in the oil brings out so much more flavor.
Add Everything Else
Pour in the broth and the tomatoes with their juices. Add the black beans, corn, and shredded chicken, then season with salt and pepper.
Simmer
Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for 8 to 10 minutes so the flavors come together. If the soup gets too thick, add a splash of water or broth.
Finish with Lime and Cilantro
Turn off the heat and stir in the lime juice and cilantro. Taste and adjust the salt and pepper.
Serve
Ladle the soup into bowls and top with crispy tortilla strips and your favorite toppings. Serve it piping hot!
Tips for the Best Chicken Tortilla Soup
- Toast the spices: Cooking the cumin, chili powder, and paprika in oil for a minute gives the soup a deeper, smokier flavor.
- Add lime and cilantro last: Boiling them dulls their fresh flavor. Stir them in once the heat is off.
- Rinse the black beans: It removes the starchy, salty canning liquid so the broth stays clean.
- Use low-sodium broth: Rotisserie chicken is already seasoned, so taste before adding salt.
- Keep the tortilla strips separate: Add them right before eating to keep them crunchy.
- Control the heat: Seed the jalapeño for a mild soup, leave some seeds in for medium, or add a pinch of cayenne for spicy.
Variations
- Make it creamy: Stir in ½ cup of sour cream or 4 ounces of softened cream cheese at the end.
- Thicker, more traditional broth: Tear 2 corn tortillas into pieces and simmer them in the soup. Then blend a cup or two of it and stir it back in.
- Chipotle kick: Add 1 to 2 minced chipotle peppers in adobo with the garlic for smoky heat.
- Use what you have: Pinto beans instead of black beans, or fire-roasted tomatoes for extra smokiness.
- Make it chili-style: Love a thicker, heartier bowl? Try my Ultimate Hearty White Bean Chicken Chili or my Ultimate Recipe for Homemade Chili.
- Feed a crowd: Double everything except the cilantro, and cook it in a larger pot.
Favorite Toppings
- Crispy tortilla strips or crushed tortilla chips
- Sliced or diced avocado, or a spoonful of my Easy Homemade Guacamole
- Sour cream or Greek yogurt
- Shredded Monterey Jack, cheddar, or crumbled queso fresco
- Fresh cilantro and lime wedges
- Sliced jalapeños or a drizzle of hot sauce
What to Serve with Chicken Tortilla Soup
- Cornbread: A warm wedge of my Easy Homemade Southern Cornbread is perfect for dunking.
- Rice: Spoon the soup over my Chipotle-Style Cilantro Lime Rice for an even heartier bowl.
- Chips and dip: Serve tortilla chips with my restaurant-style salsa and guacamole on the side.
- Taco night: Pair a small cup of soup with my Fish Tacos or Homemade Chicken Al Pastor.
- Something to sip: A mug of Mexican hot chocolate on a cold night, or a mango margarita for the grown-ups.
How to Store, Freeze and Reheat Chicken Tortilla Soup
To store: Let the soup cool completely, then transfer it to an airtight container. It keeps in the fridge for 3 to 4 days. Store the toppings separately, and keep the tortilla strips in an airtight container at room temperature to keep them crisp.
To freeze: Freeze the soup without any toppings for up to 3 months. Leave a little space at the top of the container, since the soup expands as it freezes. Thaw it overnight in the fridge.
To reheat: Warm it on the stovetop over medium heat until hot, or in the microwave. Add a splash of broth if it has thickened, and a fresh squeeze of lime to brighten it up.
For lunches: It travels well in a thermos for school or work. Pack the toppings separately. For more lunchbox ideas, see my Easy Back-to-School Recipes.
Frequently Asked Questions
Can I make chicken tortilla soup with raw chicken?
Yes. Add about 1 pound of boneless, skinless chicken breasts or thighs to the simmering soup and cook for 15 to 20 minutes, until they reach 165°F (74°C). Remove, shred, and stir back in.
Can I make it in a slow cooker?
Yes. Sauté the onion, jalapeño, garlic, and spices first for the best flavor, then add everything except the chicken, lime, and cilantro. Cook on low for 6 hours or high for 3 hours. Stir in the rotisserie chicken for the last 30 minutes, then finish with the lime and cilantro.
Is chicken tortilla soup spicy?
This version is mild to medium. Seed the jalapeño for less heat, or add cayenne or a chipotle pepper for more.
How do I make chicken tortilla soup thicker?
Mash some of the black beans against the side of the pot, simmer the soup a few minutes longer, or blend a cup of it and stir it back in. Simmering a torn corn tortilla in the soup also thickens it naturally.
Can I freeze chicken tortilla soup?
Yes. Freeze it without the toppings for up to 3 months, and add fresh toppings when you serve it.
Is chicken tortilla soup gluten-free?
It can be. Use corn tortillas, and check that your broth and spices are labeled gluten-free.
What’s the difference between chicken tortilla soup and chicken enchilada soup?
Chicken enchilada soup is usually thick and creamy, made with enchilada sauce and cheese. Chicken tortilla soup has a lighter, brothy tomato base and is topped with crispy tortilla strips.
Do I have to make my own tortilla strips?
Not at all. Crushed store-bought tortilla chips work great. Homemade strips are just extra crunchy and less salty.
What goes with chicken tortilla soup?
Cornbread, cilantro lime rice, chips and salsa, quesadillas, or a simple green salad.
More Soups and Mexican-Inspired Recipes to Try
- Lemon Chicken Orzo Soup
- Comforting Homemade Chicken and Rice Soup
- The Ultimate Hearty White Bean Chicken Chili
- Simple African Chicken Pepper Soup
- Red Lentil Soup: A Delicious and Healthy Meal
- Homemade Cream of Mushroom Soup
More Mexican-Inspired Favorites
- Simple Mexican Rice
- Easy Authentic Carne Asada
- Homemade Chicken Al Pastor
- Fish Tacos – A Versatile Meal
- Fresh Homemade Restaurant-Style Salsa
Chicken Tortilla Soup
Equipment
- Large pot or Dutch oven
- Baking sheet
- Wooden Spoon
- Ladle
- A sharp chef’s knife
- A sturdy cutting board
Ingredients
Soup
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 jalapeño pepper seeded and diced
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika smoked if you have it
- 4 cups low-sodium chicken broth or water
- 2 (14-ounce) cans diced tomatoes with their juices
- 1 (15-ounce) can black beans drained and rinsed
- 1½ cups corn kernels fresh or frozen
- 2 cups shredded rotisserie chicken
- 1 tablespoon fresh lime juice
- ⅓ cup fresh cilantro finely chopped
- salt and black pepper to taste
Crispy Tortilla Strips
- 4 (6-inch) corn tortillas cut into thin strips (or 2 cups tortilla chips)
- 1 tablespoon olive oil
- ¼ teaspoon salt
Toppings (optional)
- 1 avocado sliced
- sour cream
- shredded Monterey Jack or cheddar cheese
- lime wedges
Instructions
- Bake the tortilla strips: Preheat the oven to 400°F (200°C). Toss the tortilla strips with the olive oil and salt, spread them on a baking sheet, and bake for 8 to 12 minutes, flipping halfway, until golden and crisp.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño and cook for about 5 minutes, until softened.
- Toast the garlic and spices: Stir in the garlic, cumin, chili powder, and paprika, and cook for 1 minute, stirring constantly, until fragrant.
- Add the rest: Add the broth, tomatoes with their juices, black beans, corn, and shredded chicken. Season with salt and pepper.
- Simmer: Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 8 to 10 minutes. If the soup gets too thick, add ½ cup of water at a time.
- Finish: Turn off the heat and stir in the lime juice and cilantro. Taste and adjust the salt and pepper.
- Serve: Ladle into bowls and top with the tortilla strips, avocado, sour cream, cheese, and lime wedges. Serve piping hot.
Notes
- Raw chicken: Simmer 1 pound of boneless, skinless chicken in the soup for 15 to 20 minutes, until it reaches 165°F (74°C). Remove, shred, and stir it back in.
- Seed the jalapeño for a mild soup, or add a pinch of cayenne or a chipotle pepper in adobo for more heat.
- Short on time? Use 2 cups of crushed store-bought tortilla chips instead of homemade strips.
- To feed more people, double everything except the cilantro.
- Store the soup and toppings separately. The soup keeps in the fridge for 3 to 4 days, or in the freezer for up to 3 months without toppings.
- For gluten-free, use corn tortillas and check that your broth and spices are labeled gluten-free.
Nutrition
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