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Make Chicken Tortilla Soup that is loaded with tender chicken, tomatoes, and black beans all cooked in a zesty broth! Top with crunchy tortilla strips for a soup that is easy and the best comforting meal.

A bowl of Chicken Tortilla Soup topped with avocado, tortilla strips, and cilantro sits on a colorful striped cloth, surrounded by a spoon, extra tortilla strips, lime wedges, avocado, and cilantro—a perfect chicken soup recipe for any occasion.
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If you have made my Crockpot Chicken Tortilla Soup Recipe or Instant Pot Chicken Tortilla Soup then you will love this stovetop Chicken Tortilla Soup Recipe! It is bursting with flavor and the chicken cooks so tender for a soup that everyone will love.

Soup season is my favorite time of the year and this Chicken Tortilla Soup is hearty, filling, taste amazing and so comforting.

What's in this post: Chicken Tortilla Soup Recipe

Why You’ll Love this Easy Chicken Tortilla Soup Recipe

A woman with long dark hair, wearing earrings and a burgundy top, smiles at the camera in front of a textured, beige background.

I love making this soup because everything cooks in on pot which makes cleanup a breeze! It brings the delicious Tex-Mex flavor to the table with simple pantry ingredients.

The delicious tomato base sauce cooks the chicken tender and juicy with the addition of the sweet corn and black beans. We always love to serve topped with crispy tortilla strips, sour cream, cheddar cheese and diced avocado.

This soup makes meal prep effortlessly and freezes like a champ! It is the perfect game day or weeknight meal and takes comfort food to a whole new level.

Ingredients

A top-down view of Chicken Tortilla Soup ingredients: raw chicken breasts, black beans, corn, canned tomatoes, jalapeños, cilantro, onions, garlic, broth, oil, lime juice, and seasonings—all ready for this classic tortilla soup recipe.
  • Olive Oil – Use oil of your choice
  • Medium Onion – Chop into small pieces
  • Minced Garlic Cloves – Learn How to Mince Garlic Cloves
  • Jalapeño Pepper – Seeded and diced. If you prefer a little spicy, keep some seeds in
  • Chicken Breasts – You can also make with boneless chicken thighs
  • Rotel – Diced Tomatoes with Green Chiles
  • Crushed Tomatoes – Gives the sauce a tomato base
  • Black Beans – Drained and rinsed
  • Frozen Corn – You can also use canned corn
  • Spices – Add in ground cumin, chili powder, salt, and pepper. Substitute with Taco Seasoning Recipe
  • Low Sodium Chicken Broth – See Chicken broth substitutes
  • Cilantro – Chopped and divided – You can leave out if you do not like
  • Lime Wedges – We like the flavor of fresh lime juice
  • Corn Tortillas – Slice into small pieces – Substitute with tortilla chips

Scroll to the recipe card for the full recipe details.

How to Make Chicken Tortilla Soup

A white Dutch oven with a swirl of oil at the bottom sits on a white marble surface next to a colorful striped kitchen towel, ready to become a delicious Chicken Tortilla Soup.

Step 1 – Heat the olive oil in a large pot or Dutch Oven over medium high heat.  

A white pot with chopped onions, green peppers, and minced garlic being stirred for a Chicken Tortilla Soup recipe, next to a colorful striped kitchen towel on a marble countertop.

Step 2 – Add in the chopped onion, garlic and jalapeño pepper and sauté for 3-5 minutes until the veggies are tender.  

A pot of Chicken Tortilla Soup with corn, beans, chopped cilantro, and a wooden spoon sits on a white surface next to a colorful striped cloth.

Step 3 – Add in the chicken, Rotel, crushed tomatoes, beans, corn, cumin, chili powder, salt, black pepper, chicken broth, water and half of the chopped fresh cilantro (¼ cup).  

A white Lodge Dutch oven with a metal handle sits on a marble surface next to a colorful striped cloth, ready for your favorite Chicken Soup or hearty Chicken Tortilla Soup recipe.

Step 4 – Bring the mixture to a boil, cover and reduce the heat to low. Heat for 25-35 minutes until the chicken shreds easily (time will vary based on the size of your chicken breasts). 

A white plate with shredded cooked chicken and two forks on it, perfect for adding to your favorite Chicken Tortilla Soup, sits next to a colorful, striped cloth on a white marble surface.

Step 5 – Remove the chicken, shred and stir it back into the pot.  

A hand pours a small glass bowl of liquid into a pot of hearty Chicken Tortilla Soup with meat and mushrooms. The pot rests on a marble countertop next to a colorful striped kitchen towel.

Step 6 – Simmer for 5-10 more minutes until heated through. Stir in the lime juice. 

A wooden cutting board holds a stack of corn tortillas, some cut into strips for a Chicken Tortilla Soup recipe, beside a kitchen knife. A colorful striped towel is partially visible on the side.

Step 7 – Heat the olive oil in a skillet or large pan over medium high heat. Cut the tortillas into thin strips. 

A hand uses tongs to fry tortilla strips in a white skillet—perfect for topping your favorite Chicken Tortilla Soup. Nearby, a colorful striped towel, chopped cilantro, lime wedges, and a plate of cooked tortilla strips complete the scene.

Step 8 – Fry them in batches in the hot oil until they are crispy (similar to the texture of a chip). 

Step 9 – Serve the soup topped with the remaining cilantro and homemade tortilla strips in a bowl and Enjoy!

A bowl of Chicken Tortilla Soup topped with avocado chunks, tortilla strips, and chopped cilantro, with lime wedges and extra cilantro in the background. Corn, beans, and tomatoes are visible in this hearty soup recipe.
Review Pin Print
A bowl of Chicken Tortilla Soup topped with avocado chunks, crispy tortilla strips, and herbs sits surrounded by lime wedges, extra avocado, cilantro, and a colorful striped napkin atop a marble surface.

Chicken Tortilla Soup

5 from 1 vote
Make Chicken Tortilla Soup that is loaded with tender chicken, tomatoes, and black beans all cooked in a zesty broth! Top with crunchy tortilla strips for a soup that is easy and the best comforting meal.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Cuisine Mexican
Course Soup
Calories 435
Author Carrie Barnard

Ingredients

For the Soup:

For the Tortilla Strips:

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Instructions

For the Soup:

  • Heat the olive oil in a large pot over medium high heat.
  • Add in the chopped onion, garlic and jalapeño pepper and sauté for 3-5 minutes until the veggies are tender.
  • Add in the chicken, Rotel, crushed tomatoes, beans, corn, cumin, chili powder, salt, black pepper, chicken broth, water and half of the chopped cilantro (¼ cup).
  • Bring the mixture to a boil, cover and reduce the heat to low.
  • Heat for 25-35 minutes until the chicken shreds easily (time will vary based on the size of your chicken breasts).
  • Remove the chicken, shred and stir it back into the pot.
  • Cook for 5-10 more minutes until heated through. Stir in the lime juice.

For the Tortilla Strips:

  • Heat the olive oil in a skillet over medium high heat.
  • Cut the tortillas into thin strips.
  • Fry them in batches in the hot oil until they are crispy (similar to the texture of a chip).
  • Serve the soup topped with the remaining cilantro and homemade tortilla strips. Enjoy!

Recipe Video

Recipe Notes

Check the consistency of the soup when ready and if it’s too thick, add in more water until it’s the consistency that you prefer.  
You can easily use pre-shredded chicken instead of raw if you prefer. If so, just cook for 10 minutes until all the flavors are combined. I love using a shredded rotisserie chicken in this recipe. 
Refrigerate any leftovers in an airtight container for up to 5 days. 
If you’re sensitive to spice, make sure to use a mild Rotel so that the soup is not too spicy.  

Nutrition Facts

Calories 435kcal, Carbohydrates 50g, Protein 28g, Fat 16g, Saturated Fat 2g, Polyunsaturated Fat 2g, Monounsaturated Fat 9g, Trans Fat 0.01g, Cholesterol 51mg, Sodium 1190mg, Potassium 1068mg, Fiber 12g, Sugar 6g, Vitamin A 567IU, Vitamin C 22mg, Calcium 119mg, Iron 5mg

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Pro Tips and Variations

  • Soup Consistency – Check the consistency of the soup when ready and if it’s too thick, add in more water until it’s the consistency that you prefer.  
  • Leftover Chicken – You can easily use pre-shredded chicken instead of raw if you prefer. If so, just cook for 10 minutes until all the flavors are combined. I love using a shredded rotisserie chicken in this recipe. 
  • Spicy – If you’re sensitive to spice, make sure to use a mild Rotel so that the soup is not too spicy.  

Easy Serving Sides

A bowl of Chicken Tortilla Soup topped with avocado chunks, crispy tortilla strips, and herbs sits surrounded by lime wedges, extra avocado, cilantro, and a colorful striped napkin atop a marble surface.

Frequently Asked Questions

Can I Make Soup Ahead of Time?

Yes, this is a great soup to make ahead of time and place in the refrigerator. Then reheat on the stovetop and then top with the fried corn tortilla strips. This makes it perfect for a busy weeknight.

How to Store Leftover Chicken Tortilla Soup

Store the leftovers in an airtight container for up to 4-5 days.

Can I Freeze Soup?

Yes, this is a great recipe to freeze in a freezer safe container for up to 3 months. When ready to serve, thaw in the fridge. See How to Freeze Soup for all the tips.

More Easy Chicken Soup Recipes

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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5 from 1 vote

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Comments

  1. Casey says:

    5 stars
    Chicken Tortilla Soup is my favorite soup anytime I visit a Mexican Restaurant! This soup recipe was just like the one I get at my local restaurant but tasted better. Plus it was so easy to make.

    Reply