Imagine this: it’s a chilly evening, the rain is softly tapping against your window, and your kitchen smells like roasted tomatoes, smoky spices, and slow simmered chicken. You wrap your hands around a warm bowl of Chicken Tortilla Soup, and suddenly life feels a little bit brighter.

This Chicken Tortilla Soup recipe is everything you want in a comforting dinner hearty, flavorful, quick to make, and endlessly customizable. Whether you’re cooking for a family, hosting friends, or just treating yourself, this soup will win everyone over.

Easy Homemade Chicken Tortilla Soup

Why You’ll Love This Chicken Tortilla Soup

Bold flavor in every spoonful A tomato chicken broth infused with cumin, chili powder, and smoky paprika.
Customizable toppings Go classic with avocado, cilantro, and cheese, or get creative.
Quick & weeknight-friendly One pot, minimal prep, ready in under 40 minutes.

Ingredients for chicken tortilla soup arranged on a wooden board. — Fresh, wholesome ingredients for authentic chicken tortilla soup.

Ingredients You’ll Need for Authentic Chicken Tortilla Soup

To create that perfect balance of smoky, savory, and fresh, you’ll need:

2 cups shredded chicken (rotisserie or freshly cooked)
1 can fire roasted tomatoes (14 oz)
4 cups chicken broth (low sodium)
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans (drained & rinsed)
1 medium onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
2 tbsp olive oil
Salt & pepper, to taste
Crispy tortilla strips, for topping
Optional toppings: avocado slices, shredded cheddar, fresh cilantro, lime wedges, sour cream

Step by Step Instructions for the Best Chicken Tortilla Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until soft and fragrant (about 3 minutes). Sprinkle in cumin, chili powder, and smoked paprika. Stir for 30 seconds to toast the spices.

Step 2: Build the Flavor Base

Pour in fire roasted tomatoes and chicken broth. Stir, scraping up any bits from the bottom for extra flavor.

Step 3: Add the Protein & Veggies

Stir in shredded chicken, corn, and black beans. Bring to a gentle boil, then reduce to a simmer for 15–20 minutes so the flavors can meld together.

Step 4: Finish & Serve

Taste and adjust seasoning with salt, pepper, or more spice if you like it hot. Ladle into bowls, top with tortilla strips and your favorite toppings. Serve immediately.

Spoonful of chicken tortilla soup with chicken, corn, and bean — Every bite is loaded with flavor and texture.

Toppings & Variations for Chicken Tortilla Soup

Toppings: avocado slices, shredded cheddar cheese, fresh cilantro, lime wedges, sour cream.
Variations:
- Spicy Chipotle Version Add 1–2 chipotle peppers in adobo sauce.
- Vegetarian Black Bean Soup Swap chicken for more beans and extra veggies.
- Slow Cooker Style Cook on low for 6–8 hours for ultra rich flavor.

How to Store and Reheat Chicken Tortilla Soup

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze without toppings for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop for best flavor.

Nutrition Facts (Per Serving)
Calories	295 kcal
Carbohydrates	32 g
Dietary Fiber	8 g
Sugars	6 g
Protein	25 g
Total Fat	9 g
Saturated Fat	2.5 g
Cholesterol	65 mg
Sodium	780 mg
Potassium	720 mg
Calcium	90 mg
Iron	2.4 mg

FAQ,s Chicken Tortilla Soup FAQ

Can I make this in a slow cooker?

Yes! Add all ingredients except toppings to the slow cooker and cook on low for 4–6 hours.

Can I use raw chicken instead of cooked?

Absolutely. Simmer raw chicken breasts in the broth until fully cooked (about 20 minutes), then shred and return to the pot.

How can I make it creamier?

Stir in a splash of heavy cream or blend a portion of the soup before adding toppings.