Easy Chicken Tortilla Soup Recipe

Introduction

Easy Chicken Tortilla Soup is a comforting and flavorful bowl of warmth perfect for any day. Packed with tender chicken, beans, corn, and a creamy broth, it’s a simple Tex-Mex favorite that comes together quickly. Top it with fresh avocado, cheese, and crispy tortilla strips for the ultimate cozy meal.

Ingredients

• 1 tbsp olive oil
• 1/2 medium yellow onion, chopped
• 1 can (28 oz) crushed tomatoes
• 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tbsp chili powder
• 1 can (12 oz) corn, drained
• 1 can (14 oz) black beans, rinsed and drained
• 1 cup heavy cream or whipping cream
• 2 cups cooked chicken, shredded or chopped
• Salt and pepper to taste
• Tortilla strips
• Avocado
• Sour cream
• Tex-Mex style shredded cheese

Instructions

1. Step 1: In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is lightly browned and translucent.
2. Step 2: Stir in the crushed tomatoes, Rotel diced tomatoes with green chilies (including their juices), and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well to combine.
3. Step 3: Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low and cover the pot slightly ajar. Let simmer for 5 minutes to meld flavors.
4. Step 4: While the soup simmers, prepare toppings: slice avocado, portion sour cream, shred cheese if needed, and set out tortilla strips.
5. Step 5: Stir in the heavy cream and cooked chicken. Warm through on low heat for 3-5 minutes until the chicken is heated and soup is creamy. Season with salt and pepper to taste.
6. Step 6: Ladle soup into bowls and top with tortilla strips, avocado, sour cream, and shredded cheese. Serve immediately and enjoy!

Tips & Variations

• Add fresh cilantro and a squeeze of lime juice to brighten the flavors before serving.
• For extra heat, add a diced jalapeño or a dash of hot sauce to the soup.
• Swap heavy cream with coconut milk for a dairy-free version.
• Use rotisserie chicken to save time and add extra flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Cream may thicken after chilling; add a splash of broth or water to loosen before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors develop. Just store it in the fridge and reheat before serving.

What can I use instead of tortilla strips?

You can substitute with crushed tortilla chips, baked pita chips, or even crispy croutons for a similar crunchy topping.

Easy Chicken Tortilla Soup Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This Easy Chicken Tortilla Soup is a hearty and flavorful Tex-Mex recipe featuring tender chicken, black beans, corn, and a creamy tomato base. Perfect for a comforting meal, it’s topped with crispy tortilla strips, creamy avocado, sour cream, and shredded cheese for a burst of fresh taste and texture.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1/2 medium yellow onion, chopped
• 1 can (28 oz) crushed tomatoes
• 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tbsp chili powder
• 1 can (12 oz) corn, drained
• 1 can (14 oz) black beans, rinsed and drained

Creamy Additions & Protein

• 1 cup heavy cream or whipping cream
• 2 cups cooked chicken, shredded or chopped
• Salt and pepper to taste

Toppings

• Tortilla strips
• Avocado
• Sour cream
• Tex-Mex style shredded cheese

Instructions

1. Sauté Onions: In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is lightly browned and translucent.
2. Add Tomatoes and Spices: Stir in the crushed tomatoes, Rotel diced tomatoes with green chilies (including their juices), and chicken broth. Add the garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well to combine all ingredients, then raise the heat to high and bring the mixture to a boil.
3. Simmer Soup: Once boiling, reduce the heat to low and cover the pot with the lid slightly ajar. Let the soup simmer for 5 minutes to allow flavors to meld.
4. Prepare Toppings: While simmering, slice the avocado, portion out sour cream, shred shredded cheese if necessary, and gather tortilla strips. Optionally, prepare fresh cilantro or lime juice to garnish.
5. Add Cream and Chicken: Stir in the heavy cream and cooked chicken. Let the soup warm through for 3-5 minutes over low heat, stirring occasionally, until chicken is heated and soup is creamy. Taste and season generously with salt and pepper.
6. Serve: Ladle the hot soup into bowls and top with tortilla strips, avocado, sour cream, and shredded cheese. Serve immediately for a hearty and flavorful meal.

Notes

• You can substitute heavy cream with a lower-fat alternative like half-and-half for a lighter version.
• Add fresh cilantro and a squeeze of lime juice to brighten the flavors.
• Use leftover cooked chicken or rotisserie chicken to save time.
• For spicier soup, add jalapeño slices or a dash of hot sauce during simmering.
• Tortilla strips can be bought pre-made or homemade by cutting tortillas into strips and baking or frying until crispy.

Keywords: chicken tortilla soup, Tex-Mex soup, creamy chicken soup, easy chicken soup, tortilla strip soup, spicy chicken soup