Easy Chicken Tortilla Soup

4.65 from 39 votes

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This Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired soup made with shredded chicken, diced tomatoes, beans, corn, and a variety of spices. Customize each bowl with your favorite toppings. Serve with crispy tortilla strips or tortilla chips. Want to set it and forget it? Try my Crockpot Chicken Tortilla Soup version of this recipe! Yum!

bowl of chicken-tortilla-soup with spoon

Healthy + Delicious

This Chicken Tortilla Soup is my new go-to soup because it’s healthy, filling, easy to make and downright delicious. It’s ready to eat in a snap and it’s a crowd pleaser. Especially if there are tortilla chips crumbled into it and a little sour cream on top. It’s my new favorite soup and I hope you enjoy it as much as I do.

But Wait, What is Tortilla Soup?

Tortilla Soup is a classically Mexican dish that has a tomato and broth base. Typically it is filled with vegetables and chicken, though pork or turkey can also be used in place of the chicken. It’s totally customizable by which toppings you would like to add. Shredded cheese, sour cream, cilantro, avocado and crushed tortilla chips are some usual toppings.

bowls of chicken-tortilla-soup

How to Make Chicken Tortilla Soup

This recipe involves a ton of chopping and simmering. Nothing hard about it, but just takes a little time! Be sure to use fresh corn cut from the cob for an extra sweet crunch. The printable recipe card is down below. Here is what you can expect when making this recipe:

Saute Veggies

Place a large soup pot over medium heat. Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly for roughly 5 minutes. 

Add in Beans, Tomato Sauce, Spices + Stock

Stir in beans, tomato sauce, spices and chicken stock and bring to boil.

Add in Chicken Breasts

Reduce to a simmer and place whole chicken breasts into soup. (See my note below about cooking whole chicken breasts for this soup). Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup.

Cooking Chicken for Chicken Tortilla Soup

Instead of using separate cutting boards and knives for the chicken and cutting it before cooking, I like to use tongs and slide the whole chicken breasts right into the pot to poach. After 20 minutes or so, the chicken should be completely cooked and be easy to shred or cut.

After the chicken is shredded, return the completely cooked chicken back into the pot and finish with the tortillas. SO much easier than messing with raw chicken!

Add in Tortilla Strips

Cut corn tortillas into strips and add to soup. Cook another 5-10 minutes.

Add Desired Toppings + Serve

Serve with cilantro, sour cream, tortilla strips, cheese and avocado.

How to Thicken Chicken Tortilla Soup

The broth in chicken tortilla soup is flavorful and delicious and a big reason it’s so good is because the corn tortillas you stir in end up dissolving and becoming part of the soup and slightly thickening the broth, while adding a delicious corn flavor.

If you’d like a thicker soup, try stirring in a little cornstarch or masa (the corn flour used for making corn tortillas).

wooden spoon scooping chicken-tortilla-soup into bowl

Best Toppings for This Soup

I love loading my soup up with all.the.toppings. and I think all the goodies on top of this soup are what make this extra special. Plus, it’s a great way to please a crowd…handing out bowls of chicken tortilla soup and then being able to customize them how you’d like. Here are my favorites:

  • grated cheese
  • chopped cilantro
  • sour cream
  • cojita cheese
  • crispy tortilla strips/tortilla chips
  • avocado/guacamole
  • lime wedges
  • sliced black olives
  • diced red onion
bowl of chicken-tortilla-soup

Storing Leftover Chicken Tortilla Soup

Leftover chicken tortilla soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

To Freeze: let it cool to room temperature and then transfer it to a freezer-safe container with a tight-fitting lid. Leave some headspace in the container to allow for expansion as the soup freezes. When you are ready to eat the soup, thaw it in the refrigerator or microwave and then reheat it on the stove or in the microwave until it is hot all the way through. If the soup seems too thick after thawing, you can add a little water or broth to thin it out.

More Mexican Inspired Recipes to Try:

Try this recipe out soon and let me know what you think. If you do, I would love it if you would give it a star review as well! This is totally my kind of food and it’s been pushed to the top of my weekly dinner menu–that’s how much I love it.

The printable recipe card is below. Be sure to save, pin, print or bookmark this recipe because it’s a good one! Have a great day, friends! 🙂

bowl of chicken-tortilla-soup
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4.65 from 39 votes

Chicken Tortilla Soup

Made with a ton of veggies and chicken this Chicken Tortilla Soup is healthy, filling, easy to make and downright delicious. Give it a try!
servings 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 3 tablespoons olive oil
  • 1 1/2 cups yellow onion diced
  • 1 clove garlic grated
  • 1 cup diced carrot
  • 1 small zucchini diced
  • 2 ears sweet corn cut off the cob, or 1 1/2 cups frozen corn
  • 15 oz. black beans 1 can drained and rinsed
  • 15 oz. cannellini beans 1 can drained and rinsed
  • 15 oz. tomato sauce 1 can
  • salt & pepper to taste
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 6 cups chicken stock
  • 2 chicken breasts
  • 5 corn tortillas cut into strips


  • fresh cilantro if desired
  • chips if desired
  • sour cream if desired
  • avocado etc., if desired


  • Place a large pot over medium heat. Sauté onion, garlic, carrot, zucchini, and corn in olive oil to soften slightly 5 minutes. 
  • Stir in beans, tomato sauce, spices, chicken stock and bring to boil. Reduce to simmer and place whole chicken breasts into soup. Cover and simmer 10-15 minutes or until chicken is cooked completely. Remove from pot, shred and return to soup.
  • Stir in tortilla strips and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.



Calories: 437kcal | Carbohydrates: 57g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 942mg | Potassium: 1162mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 16.1mg | Calcium: 134mg | Iron: 5.9mg
Course: Dinner, Soup
Cuisine: Mexican
Keyword: Chicken Tortilla Soup
4.65 from 39 votes (10 ratings without comment)

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Recipe Rating

117 Responses
  1. Carolyn

    5 stars
    I made this tonight and I was skeptical but it was amazing! My entire family loved it. The only thing differently I did was seasoned the vegetables with the spices and salt and pepper prior to adding liquids. For those who thought it was bland, that might be a game changer for ya!

  2. Michelle

    Wanting to make this but all I have is beef or chicken leg quarters and I absolutely hate deboning chicken so was wondering if we could substitute the chicken with beef?

  3. Jennifer

    Can you make this in the crockpot??? I love the sound of this, but having it ready when I get home from work sounds even better!

  4. Margi

    5 stars
    We all loved this soup. Daughter made homemade corn tortilla’s which were wonderful in the soup. Wouldn’t change a thing. As a side note when I sat down this morning to post a comment I noticed that the print out did not contain the name of your blog. As I follow multiple cooking blogs I sometimes forget where I found the recipe. Took t google and found the soup. Once again was a wonderful meal.

  5. Angelique

    This recipe was delicious and very easy! My boyfriend likes spicy food so I added 1 diced red bell pepper, ¾ tsp smoked chipotle plus 1 can of ROTEL diced tomatoes and jalapenos. In the future I’m going to add an extra can of black and cannellini beans. Thanks for posting this!

  6. Haneen

    i made this today it was a hit! Everybody loved it and very filling! I used fire roasted tomatoes to give it a kick. I loved this recipe and will make it again.

  7. Terra

    5 stars
    Lauren, I’ve made this twice in the past month! It’s fantastic and so easy. Leave out the chicken for any vegetarian friends/family and it was perfect!

  8. Elizabeth

    I just made this for dinner and it was great. I used chicken bouillon broth since I didn’t have any chicken stock and it tasted good enough ;). I love the addition of other vegetables besides tomatoes to this taco-y soup! Thanks. I love that I can trust your recipes ;).

  9. Dona Lee

    You and your fans have a different definition of EASY. All that chopping and prep cooking puts is not easy. Tasty, healthy, but not easy.

  10. Tracy

    This soup was wonderful and easy to make it gluten-free. I used fire-roasted frozen corn from Trader Joe’s that gave it some extra rich flavor.

  11. Lori

    so very deliscious. I baked the tortillas in the oven until lightly brown. Put into the soup bowl when serving. They were nice n crunchy. We enjoyed this tonight. Thank you

  12. Diana

    This is a terrific recipe! I bumped up the garlic and marinated the chicken in mesquite seasonings prior to cooking. It was delicious! Thank you!

  13. Crystal

    Hello Lauren! LOVE your blog! I really want to make this soup however I just can’t find corn tortillas anywhere. The grocery stores here (New Brunswick, Canada) just don’t seem to carry it. Would regular flour (or whole wheat) tortillas work or is the consistency wrong? Thanks!

  14. Celeste

    5 stars
    I googled an easy chicken soup recipe and found this. We just finished dinner and I have to say, it was delicious! 🙂 I topped it with some fresh mexican cheese, tortillas and avocado with a spritz of lime and everyone had seconds. Thanks for sharing your recipe! 🙂

  15. Susie Kar

    This weekend in the Pacific NW is wet and cold. Just what I need is something warm and yummy! Thanks for sharing this recipe and all the others. I enjoy your page!

  16. Marjan de Graaf

    This is definitely on my recipe-wishlist….It sounds great! Excellent recipe for those cold winterdays in the Netherlands….thanks Lauren!

  17. Heather Urry

    This was really delicious and easy. Thanks, Lauren! (used all black beans and no corn or zucchini based on what I had on hand, and added a can of diced green chiles just ‘cuz I likeses ’em),

  18. Gina

    Making this tonight….was just telling my husband yesterday, that I have never made a chicken tortilla soup, found this healthy version, it sounds delicious. Will fry my flour tortilla or make them crisp. Thank you, Lauren 🙂

  19. Darryn

    I made this tonight! It came out very nice! I did a can of corn because I was kind of lazy today… I also added a jalapeño, and a 14 oz can of diced tomatoes. Also, when I added the tortillas, I also added in a handful of chopped cilantro. Topped with cheddar cheese. Great recipie Lauren!

  20. Leona

    Thanks for sharing this recipe 🙂
    I came across this recipe a couple of months ago on Pinterest, and I have to say that I’m not the best at making soup from scratch – usually soup out of a packet or box will do just fine. But THIS soup is AMAZING!!! I made the recipe and it was enough for hubby and me for a couple of meals. Now the Mr has been asking about that awesome soup ….So I have an even bigger batch in the pot at the moment – some for tonight, and the rest to freeze for other Awesome Soup Nights!
    After reading the other comments above, I definitely have to go and check out more of your recipes 😀

  21. Kim

    I check nutritional values in http://home/laurensl/public_html/happyforks.com/analyzer, it’s more detailed than Calorie Caunt. for this recipe I’ve checked values per 100g, which is more useful if you want compare it to other recipes on web. Results Omega3:Omega6 – 9:1, Energy (calories): 115 kcal, Protein: 16.95 g, Carbohydrates: 4.7 g, Fat: 2.99 g

  22. Elizabeth

    5 stars
    This is SO wonderful! I made it this Sunday and have been eating it all week for lunch. Still not tired of it! Gemma’s right, you have a GREAT blog with some of the best recipes I’ve ever tried. Love the stories about your little family, enjoy while you can because they grow so fast. I can’t believe my daughter is about to graduate college next week. I miss my little girl sometimes…=/

  23. Gemma

    5 stars
    I have been following you for about a month & I am in love with your blog and your recipes! Every single one is something I would make. I have made a few recipes including the tomato tortellini soup last week & this tortilla soup tonight. All of your recipes have been excellent! When we sit down for dinner, my 4 kids now ask “Is this Lauren’s recipe?” I just wanted to let you know that you are a big hit in my house, thanks so much!!

  24. Hilary

    Sounds great, Lauren! Only one hiccup: my family and I aren’t huge fans of zucchini (read that as, we never eat it). Any substitutes you could suggest? Thanks!

      1. Candy

        My family does not like squash of any kind. I chop it small and they don’t know it is in there. That is how I can get some extra veggies in. Sneaky mom. 😉

        1. Marilyn

          I routinely add grated zucchini or other squash to tomato sauces and soups and my squashophobic family has never noticed. I often use fresh spinach whizzed in the food processor as a last-minute addition or as you’d use chopped parsley.

  25. Angela Mireles

    5 stars
    Hi Lauren, I’ve been following your blog for over a year now, and just wanted to let you know how much I appreciate the diversity of your recipes. Some healthy, some not so healthy (but so Good) and some for the kids. It’s like a one stop shop 🙂 for me. I try to eat clean most of the time, but some days I want a delicious desert I can’t find on traditional health blogs. Recipes like your slow cooked Tri-tips and whipped potatoes are a family fav. Thanks for all the great recipes and keep up the good work.

  26. Alissa

    5 stars
    I made this last night! My parents and brother all LOVED it (me too). It took me longer to make than your prep time suggested, but I think I’m a slow food chopper 😉 It was well worth it though. My corn tortillas vanished into the soup like yours – at first I was a little bummed, but discovered it gave the soup some more thickness! Mmm.

    No judgement on your love of soups. In fact, the more soups you’d like to share with us, the better! 😀 Thanks for sharing.

  27. Ca'Shawn Ellis

    I tried this soup…. I changed a few things, I used a rotisserie chicken I pulled the skin off and shredded it into the soup. I also used Rotel diced tomatoes with green chile’s I also toasted my corn tortillas and set them aside to be added like crackers. FANTASTICAL

  28. Andrea C.

    This recipe looks super yummy and healthy! Just a quick question: when you eat a bowl of soup (or any other prepared meal with numerous ingredients), how do you get an exact measure of carbs, fat, protein for your diet? I am trying to follow your lead and would love to hear what works for you! 🙂

    1. Lauren

      I use this online tool: http://caloriecount.about.com/cc/recipe_analysis.php . Type in the recipe and it calculates everything for me 🙂 Super simple! Good luck with your eating; you’ll do great!

  29. kathy bosin

    Loved it, just had it tonight. Only – the tortilla strips were kinda gummy. Next time, I think I’ll cut the strips, do a flash in a hot pan to crisp them up and serve them as a topping on top of the greek yogurt, avocado chunks and cilantro. Delicious. Thank you!

    1. Lauren

      What brand did you use? Mine sort of just melted into the soup…..weird. The fried tortilla strips are a good idea for sure!

  30. Ashley M. | Our Full Table

    I love soup I could eat it everyday. Even when it’s hot. This looks great. I love the tip about cooking the chicken in the broth without the raw parts touching the cutting board.

  31. Les

    I’ll have to be honest here…
    I moved from Arizona to Florida a year ago, and still have not found a good Mexican restaurant here.
    My mouth is watering at the thought of fabulous chicken tortilla soup!

  32. Elaine Scotton

    I bet if you needed to, you could plop this all into a crock pot and come back to it 4-6 hours later…and then at the last minute put the tortillas in.
    sometimes I just don’t even have the measly 30 minutes…just sayin’ 😉

  33. Colleen

    I make this d
    Soup on a regular basis with a slightly different recipe. Try adding a 7 oz can of Diced Green Chili – really yummy!

  34. Phi @ The Sweetphi Blog

    This soup looks AMAZING! And I’m totally not judging for the two soups, I loooove soup and this one definitely sounds and looks delicious so I’m going to need to try it. Also-I saw your post about the cadbury eggs and totally cracked up, I hear you girl, I have that same problem!

  35. Karen

    Genius…quick soup plus a great easy way to cook chicken with no fuss. Thank you Lauren…am going shopping today and will get the ingredients I need to make this healthy soup.