I’m so excited to share my Chicken Tortilla Soup recipe with you! This isn’t just another soup — it’s a warm, flavorful, and comforting bowl that brings together tender chicken, hearty beans, sweet corn, and the crunch of tortilla chips. Topped with creamy avocado, gooey cheese, and a hint of fresh cilantro, it’s the kind of meal that feels like a hug in a bowl.
Level: Easy
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 8 servings
Course: Soup, Main Dish
Cuisine: Mexican
The first time I made Chicken Tortilla Soup, my family couldn’t believe how much flavor came out of such simple ingredients. The mix of shredded chicken, beans, corn, and spices makes it filling enough for dinner, but the fresh toppings really take it over the top.
This dish is inspired by authentic Mexican flavors — warm broth, chiles, tomatoes, and crispy tortilla strips — but it’s quick and easy enough for a weeknight meal. Everything simmers together in one pot, and in less than an hour, you have a complete meal that everyone will be excited to eat.
Whether you’re cooking for family, meal-prepping for the week, or just craving something cozy on a chilly evening, this recipe will become a go-to favorite in your kitchen.
How to Make Chicken Tortilla Soup
This soup is all about building layers of flavor in a simple way. Here’s how it comes together:
- Onion and garlic sautéed until fragrant
- Warm spices like chili powder and oregano to add depth
- A rich tomato and chicken broth base
- Hearty mix of chicken, beans, corn, and hominy for texture
- Fresh cilantro for brightness
- Crunchy tortilla chips and creamy avocado to finish it off
It’s hearty, healthy, and absolutely delicious — all in one comforting bowl.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (10.5-ounce) can condensed chicken broth
- 1 ¼ cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (15-ounce) can black beans, rinsed and drained
- 2 large boneless chicken breasts, cooked and cut into bite-sized pieces
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
- 1 (4-ounce) can chopped green chile peppers
- ¼ cup chopped fresh cilantro
- ½ cup crushed tortilla chips (plus extra for topping)
- 2 medium avocados, sliced
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped green onions
Directions
- Prepare the base:
Heat olive oil in a large stockpot over medium heat. Add onion and garlic; sauté for about 5 minutes until soft and fragrant. - Season:
Stir in chili powder and oregano. - Add the broth:
Mix in crushed tomatoes, condensed chicken broth, and water. Bring everything to a boil, then reduce heat and let it simmer for 5–10 minutes. - Add the hearty ingredients:
Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer gently for 10 minutes so the flavors blend. - Serve:
Ladle soup into bowls. Top with crushed tortilla chips, avocado slices, shredded cheese, and chopped green onions. Serve hot and enjoy!
Process Details
- Building Flavor: Sautéing onion and garlic first makes the soup base rich and aromatic.
- Spices: Chili powder and oregano give just the right balance of warmth without being overwhelming.
- The Broth: Using both condensed chicken broth and water keeps it flavorful yet light.
- Hearty Fillings: The mix of beans, corn, hominy, and chicken adds texture and makes the soup filling.
- Fresh Garnishes: The toppings add creaminess (avocado), crunch (tortilla chips), and a pop of freshness (cilantro and green onions).
Tips for Success
- Cook Chicken Ahead: Use leftover chicken, rotisserie chicken, or even shredded chicken from the Instant Pot to save time.
- Balance the Heat: Adjust the chile peppers or chili powder depending on how spicy you like your soup.
- Don’t Skip the Toppings: They turn a good soup into a restaurant-quality meal.
- Make Extra: This soup tastes even better the next day as the flavors deepen.
Serving Ideas
- Classic Bowl: Serve topped with tortilla strips, avocado, cheese, and a dollop of sour cream.
- With Sides: Pair with crusty bread, warm flour tortillas, or a side salad.
- Party Style: Serve in smaller cups as a starter for a Mexican-inspired dinner night.
- Kid-Friendly: Skip the chile peppers and let kids load up their bowls with extra cheese and chips.
Storage & Freezing
- Refrigerator: Let the soup cool, then store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
- Freezing: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Info (Approximate per Serving)
- Calories: ~352
- Protein: 19g
- Carbohydrates: 34g
- Fat: 18g
- Fiber: 12g
- Sodium: 711mg
- Vitamin C: 61% DV
- Calcium: 11% DV
- Iron: 21% DV
My Chicken Tortilla Soup recipe is the perfect balance of comfort and flavor. Every spoonful brings tender chicken, hearty beans, sweet corn, and just the right amount of spice, all topped with fresh, colorful garnishes. It’s quick to make, family-friendly, and ideal for busy weeknights or cozy weekends.
I hope you enjoy making (and eating!) this soup as much as I do. Trust me, once you try it, this recipe will earn a regular spot in your kitchen.
