This quick and easy chicken tortilla soup is classic comfort food. Bright with Mexican flavors, tender shredded chicken, black beans, corn, and spices, and finished with crisp baked tortilla strips, it’s a simple, family-friendly meal.
When chillier weather calls for something warming, this homemade chicken tortilla soup delivers both comfort and flavor. It’s easy to customize — mild or spicy — and comes together quickly using rotisserie or leftover chicken.
Why you’ll love this Mexican Chicken Tortilla Soup
- Hearty and warming — perfect any time of year, especially on a cold evening.
- Adjustable spice level: make it mild or turn up the heat with jalapeños or hot sauce.
- Quick and simple: works great with leftover or rotisserie chicken for an easy meal.
- Ready in about 30 minutes, and often even better the next day after flavors meld.
🛒 Ingredients and Notes
- Protein: Cooked, shredded chicken (rotisserie or leftovers).
- Vegetables: Black beans, corn, and diced tomatoes (canned is convenient).
- Fruit: Lime for brightness; avocado for serving (optional).
- Aromatics: Onion and garlic.
- Spices: Chili powder, ground cumin, smoked paprika, and cayenne (optional).
- Seasoning: Salt, black pepper, and chipotle paste or peppers in adobo for depth.
- Liquid: Chicken broth.
- Tortillas: Corn tortillas keep this gluten-free; flour works too for a different texture.
🔪 Instructions
Tortilla strips: Preheat the oven to 375°F. Cut tortillas into 1/4-inch strips, spread them on a lined baking sheet, drizzle with olive oil, sprinkle with salt, and bake until crisp and lightly golden, about 15–18 minutes. Set aside.
Soup: In a large Dutch oven or saucepan, heat olive oil over medium-high heat. Sauté diced onion until soft, about 5 minutes, then add minced garlic and cook 30–60 seconds until fragrant. Add chicken broth, diced tomatoes with juice, black beans (drained and rinsed), corn, shredded chicken, lime juice, chili powder, cumin, smoked paprika, cayenne (if using), chipotle paste or peppers in adobo, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes to blend flavors. Taste and adjust seasonings as needed.
Ladle into bowls and top with baked tortilla strips. Garnish with sliced avocado, shredded cheese, sour cream, chopped cilantro (or parsley if you prefer), and extra chipotle or jalapeños for heat. Finish with a squeeze of lime.
💡 Top tip
Control the heat by adding more or less chipotle paste, cayenne, or fresh jalapeños. Serve toppings on the side so everyone can customize their bowl.
👩🍳 Expert Tips
- Use rotisserie chicken to save time, or shred leftover roasted chicken.
- If the soup is too thick, add 1–2 cups water or additional broth and re-season to taste.
- For a gluten-free meal, make tortilla strips from corn tortillas.
- Finish bowls with shredded Mexican blend or cheddar, a dollop of sour cream, and fresh avocado for creaminess.
- If you dislike cilantro, use parsley or extra lime to brighten the soup.
- Serve tortilla strips and garnishes separately if feeding picky eaters so everyone can build their own bowl.
This soup is perfect for colder months but enjoyable year-round. It’s also a great choice for celebrations like Cinco de Mayo when you want simple crowd-pleasing fare.
❓ Frequently Asked Questions
Serve hot in bowls with tortilla strips and garnishes such as avocado slices, shredded cheese, sour cream, chopped cilantro, and lime wedges.
Refrigerate in an airtight container for up to 7 days, or freeze for up to 6 months.
Yes. Use corn tortillas for the strips to keep the recipe gluten-free.
More Mexican recipes you’ll love
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Mini Steak Quesadillas with Mushrooms
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Homemade Chipotle Burrito Bowl
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No-Churn Margarita Ice Cream
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Air Fryer Strawberry Cheesecake Chimichangas
📖 Recipe
Easy Mexican Chicken Tortilla Soup
A quick, hearty chicken tortilla soup loaded with shredded chicken, beans, corn, tomatoes, and warm spices, topped with crisp tortilla strips.
Ingredients
Tortilla Strips
- 10 small tortillas, cut into 1/4-inch strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large garlic cloves, minced
- 32 ounces (4 cups) chicken broth
- 2 (14.5 oz) cans diced tomatoes with juice
- 2–3 cups shredded cooked chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn (canned, frozen, or fresh)
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- 1 tablespoon chipotle pepper paste or peppers in adobo
- 1/3 cup fresh cilantro leaves, chopped (optional)
- Sliced avocado, shredded cheese, and sour cream for serving (optional)
Instructions
Tortilla Strips
- Preheat oven to 375°F. Line a baking sheet with foil or parchment and spread tortilla strips in a single layer.
- Drizzle with olive oil, sprinkle with salt, and toss to coat. Bake 15–18 minutes until crisp and lightly golden. Set aside.
Soup
- Meanwhile, heat olive oil over medium-high heat in a large Dutch oven or saucepan. Sauté onion about 5 minutes until soft. Add garlic and cook 30–60 seconds until fragrant.
- Add chicken broth, diced tomatoes with juice, black beans, corn, shredded chicken, lime juice, chili powder, cumin, salt, pepper, smoked paprika, cayenne (if using), and chipotle paste. Bring to a boil, then simmer 10 minutes.
- Stir in cilantro if using, taste, and adjust seasonings.
- Ladle soup into bowls. Top with tortilla strips and garnish with avocado, cheese, sour cream, extra cilantro, and a squeeze of lime. Serve immediately.
Notes
- Use rotisserie chicken to speed prep or shred leftover cooked chicken.
- Add 1–2 cups water or extra broth if you prefer a thinner soup, then re-season.
- For a gluten-free version, make tortilla strips from corn tortillas.
- Store leftovers in an airtight container in the fridge up to 7 days, or freeze up to 6 months.
- Nutritional values are estimates and may vary based on ingredients used.
Nutrition (per serving, approximate)
Calories: 517 kcal | Carbohydrates: 54 g | Protein: 28 g | Fat: 22 g
Update Notes: This recipe was originally published in December 2018 and updated in April 2024 with refreshed photos and recipe notes.