This comforting chicken tortilla soup is an easy, one-pot, weeknight meal full of shredded chicken, corn, black beans, and flavor it’s sure to become a family favorite.

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Bowl of chicken tortilla soup topped with sour cream and tortilla chips

Easy Chicken Tortilla Soup Recipe

I have to admit, the first time I tried chicken tortilla soup, I was hesitant. I enjoy spicy foods, but I wasn’t so sure I’d like it. I was pregnant and well into my 20s before I even knew it existed. I tried it though, and I’ve loved it ever since.

Full of flavor, I would go to our local restaurant where I first tried it to purchase bowl after bowl. Then, I decided it was time to make my own instead of spending money and time going to town to buy soup.

I’m happy to report this soup is so, so easy to make. Probably one of the easiest soups I make on a regular basis. It requires very little prep time and is cooked and ready to serve in a half hour which makes it perfect for those frazzled winter days as a quick lunch or an easy dinner.

What is chicken tortilla soup?

Chicken tortilla soup is also known as sopa azteca but, no one actually knows where it originated from. It can be assumed by its traditional name that it may have originated in central Mexico where the Aztecs originally settled. But, who knows?

The soup is a blend of tomato and bone broth base combined with corn, beans, chicken breasts, and spices. It’s full of tons of things that are good for you and it smells absolutely amazing.

How to make chicken tortilla soup from scratch

First, you’ll want to gather and prep all of your ingredients. For this recipe you’ll need:

Olive Oil
Onion
Garlic
Jalapeno
Ground cumin, chili powder, salt, oregano, paprika, and pepper
Tomato Sauce
Diced Tomatoes
Green chilis
Bone Broth
Black Beans
Corn
Chicken Breasts
Lime Juice
Corn Tortillas

Once you get all of your ingredients, you’ll chop your onion and jalapeno, and mince the garlic.

Then, you’ll heat some olive oil in a large stock pot and cook the onion, garlic and jalapeno until it’s softened.

Then, you’ll toss all the ingredients in the pot with the sautéd veggies including the chicken breasts whole and let it simmer for about 20 minutes until the chicken cooks through.

Once the chicken is cooked, you’ll remove it, shred it, put it back in and mix it into the soup.

Heat some corn tortillas in some oil, break them into strips and serve them atop the soup ladled into bowls. And enjoy.

Like I said, easy peasy soup. So, so easy. You don’t have to have pre-cooked chicken or anything and it’s still ready in about a half an hour!

What to serve with chicken tortilla soup

Honestly, it’s great as a standalone. But, if you’d like to make it as a side, I’d serve it with wet burritos, tacos, or chicken chimichangas.

As the main course, I’d serve it alongside some cornbread topped with some pepper jelly, Mexican rice, or some tortilla chips served with some black bean and corn salsa or tomatillo salsa.

How to store chicken tortilla soup

This soup is amazing fresh, but you can also refrigerate it, tightly covered for up to a week. An added bonus, since this isn’t a cream based soup, you can freeze it! To freeze, cook as described, store in a freezer safe container and it will keep for up to 6 months. To reheat, simply thaw and warm.

8 Bowls

Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tablespoons Olive Oil; 1 Large Onion (chopped); 4 Cloves Garlic (minced); 1 Jalapeno Pepper (chopped); 1 Lb Boneless Skinless Chicken Breast (fat trimmed); 2 Cups Chicken Bone Broth; 28 Oz Tomato Sauce; Canned Diced Chilis; 14.5 Oz Diced Tomatoes; 14.5 Oz Black Beans; 1 1/2 Cups Corn; 1 Tablespoon Chili Powder; 1/4 teaspoon Dried Oregano; 1/2 teaspoon Paprika; 1 1/2 teaspoons Ground Cumin; 1 teaspoon Sea Salt; 1 teaspoon Black Pepper; 1 Tablespoon Lime Juice; 10 Small Corn Tortillas; Olive Oil

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This classic Mexican chicken tortilla soup is full of tomato, chicken, spices, and veggies topped with crisp tortillas.

Ingredients

2 Tablespoons Olive Oil
1 Large Onion (chopped)
4 Cloves Garlic (minced)
1 Jalapeno Pepper (chopped)
1 Lb Boneless Skinless Chicken Breast (fat trimmed)
2 Cups Chicken Bone Broth
28 Oz Tomato Sauce
Canned Diced Chilis
14.5 Oz Diced Tomatoes
14.5 Oz Black Beans
1 1/2 Cups Corn
1 Tablespoon Chili Powder
1/4 teaspoon Dried Oregano
1/2 teaspoon Paprika
1 1/2 teaspoons Ground Cumin
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 Tablespoon Lime Juice

For Tortilla Strips

10 Small Corn Tortillas
Olive Oil

Instructions

Begin by chopping your onion and jalapeno and mincing the garlic. Heat 2 tablespoons of olive oil in a large pot over medium high heat and sauté the pepper, garlic and onion in the oil until onion is limp.
Add the remaining ingredients, including the uncooked chicken breasts and stir everything together. Simmer, over medium heat, until chicken is cooked through (about 20 minutes).
Meanwhile, cook corn tortillas in about 2 tablespoons of olive oil until crisp. Break them into 1/4" strips.
Remove chicken from the pot and shred it, return it to the pot and stir to mix it in.
Ladle soup into bowls and top with prepared tortilla strips, cheese, sour cream, avocado or any other desired toppings.

Nutrition Information:

Yield:

Serving Size:

1 Cup
Amount Per Serving: Calories: 429Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 1286mgCarbohydrates: 46gFiber: 11gSugar: 9gProtein: 34g

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