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There’s something special about a pot of chicken tortilla soup simmering on the stove.

The aroma of sautéed onions, garlic, and smoky spices fills the kitchen, hinting at the comfort to come.

In just 30 minutes, you’ll have a bowl brimming with tender chicken, sweet corn, hearty black beans, and bright tomatoes — all brought to life with a squeeze of lime and a handful of crispy tortilla strips.

It’s the kind of meal that feels like a hug after a long day — cozy, vibrant, and full of flavor.

Whether you’re feeding your family or curling up with a quiet bowl for yourself, this easy chicken tortilla soup brings restaurant-quality comfort right to your kitchen, no reservation required.

For the Tortilla Strips

• Corn Tortillas – Cut into thin strips, these bake up perfectly crisp and add that signature crunch on top of the soup.
• Olive Oil – Helps the tortilla strips get golden and crunchy in the oven.
• Kosher Salt – Adds flavor and enhances that toasty tortilla taste.

For the Chicken Tortilla Soup

• Olive Oil – Used to sauté the veggies and build the base of flavor for the soup.
• Onion – A sweet Vidalia or yellow onion adds depth and a subtle sweetness.
• Jalapeño Pepper – Adds a touch of heat; include the seeds for spice or remove them for a milder flavor.
• Garlic – Essential for a bold, aromatic base.
• Chicken Broth – Low-sodium broth keeps the soup rich and savory without being overly salty.
• Diced Tomatoes – Adds tang and texture; petite diced tomatoes work great here.
• Black Beans – Make the soup hearty and full of protein.
• Shredded Chicken – Rotisserie chicken makes this super quick, but any cooked chicken will work.
• Corn – Adds pops of sweetness; frozen, canned, or fresh are all fine options.
• Lime Juice – Brightens the soup and balances the spices.
• Chili Powder – Gives that classic Tex-Mex warmth and color.
• Cumin – Earthy and aromatic, it ties all the flavors together.
• Salt & Black Pepper – For seasoning and balance.
• Smoked Paprika – Adds a subtle smoky note; regular paprika also works.
• Cayenne Pepper – Optional, for those who like an extra kick.
• Cilantro – Adds freshness and color right at the end.

For Serving

• Tortilla Strips – The perfect crunchy topping.
• Diced Avocado – Creamy and cooling.
• Shredded Cheese – Melts into the soup for extra comfort.
• Sour Cream – Adds richness and tang.

1. Can I use rotisserie chicken instead of cooking my own?
   Absolutely! Rotisserie chicken is a total time-saver and adds great flavor. Just shred it and toss it in near the end so it warms through without turning dry. Dinner shortcut = achieved.
2. How spicy is this soup?
   That’s completely up to you! Jalapeños give it a gentle kick — remove the seeds for mild, or leave them in if you like things a little fiery. Want more heat? Add a pinch of cayenne or some hot sauce. You do you!
3. Can I make it ahead or freeze it?
   Yes, this soup is amazing for meal prep. It keeps in the fridge for up to 5 days and freezes beautifully for 3–4 months. Just reheat on the stove or in the microwave. Tortilla strips stay crispy if you store them separately.
4. What toppings go best with it?
   Go wild! Crispy tortilla strips are non-negotiable (trust me). Then add diced avocado, shredded cheese, sour cream, a squeeze of lime, or fresh cilantro. It’s like a DIY taco bar, but in soup form.
5. Don’t have all the ingredients? What can I swap?
   No worries! Use yellow or white onion instead of sweet, regular paprika instead of smoked, and canned or fresh corn if you don’t have frozen. This soup is super forgiving — it still tastes incredible even with a few swaps.

Easy 30-Minute Chicken Tortilla Soup

A warm, comforting bowl filled with tender chicken, zesty tomatoes, sweet corn, hearty black beans, creamy avocado, melted cheese, and irresistibly crunchy tortilla strips!

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Keyword: Chicken Tortilla Soup

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Ingredients

Tortilla Strips

• 10 small corn tortillas, cut into ¼-inch strips
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (or to taste)

Soup

• 2 tablespoons olive oil
• 1 cup diced sweet Vidalia or yellow onion (about 1 medium onion)
• 1 large jalapeño pepper (4–5 inches long), finely diced — include seeds for heat, or remove for milder flavor
• 4 garlic cloves, minced
• 4 cups (32 ounces) low-sodium chicken broth
• Two 14.5-ounce cans diced tomatoes (petite, no-salt-added preferred)
• One 15-ounce can black beans, drained and rinsed
• 2 cups shredded cooked chicken (rotisserie works great, or use leftovers)
• 1½ cups corn (frozen, canned, or fresh)
• 1 tablespoon lime juice (plus more to taste)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• ¼ teaspoon cayenne pepper (optional, to taste)
• ⅓ cup fresh cilantro, finely minced

Optional Toppings:
Diced avocado, shredded cheese, sour cream, extra tortilla strips

 

Instructions

1. Make the Tortilla Strips

1. Preheat oven to 375°F (190°C). Line a baking sheet with foil or a silicone mat for easy cleanup.
2. Scatter tortilla strips evenly, drizzle with olive oil, and sprinkle with salt. Toss gently to coat.
3. Bake for 15–18 minutes, until golden and crisp. Set aside to cool.
4. While the strips bake, start preparing the soup.

2. Make the Soup

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
2. Add diced onion and jalapeño; sauté for about 5 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and cook for 1–2 minutes more.
4. Add chicken broth, tomatoes (with juice), black beans, chicken, corn, lime juice, and all seasonings.
5. Bring to a gentle boil and cook for 5–7 minutes.
   • If the soup looks too thick, add 1–2 cups water and adjust seasoning at the end.
6. Stir in cilantro and boil for 1 more minute.
7. Taste and adjust seasoning — add more salt, pepper, chili powder, or lime juice as desired.
8. Ladle soup into bowls and top with crispy tortilla strips. Add avocado, cheese, and/or sour cream if desired. Serve hot.

Storage

• Soup: Store in an airtight container in the refrigerator for 5–7 days or freeze for up to 3–4 months.
• Tortilla Strips: Keep in an airtight container at room temperature for up to 5 days.
• Reheat soup in the microwave for 30–60 seconds or on the stovetop until warm.

Nutrition 

Calories: 485 | Carbs: 55g | Protein: 28g | Fat: 19g | Fiber: 12g | Sugar: 5g
Sodium: 1873mg | Calcium: 117mg | Iron: 5mg | Vitamin A: 979IU | Vitamin C: 13mg

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