This is the BEST Chicken Tortilla Soup recipe. It’s a simple recipe that’s ready in about 30 minutes. This recipe is hearty and satisfying while using healthy and clean ingredients.
About The Recipe
This is a recipe for a classic, simple chicken tortilla soup. It’s a flavorful soup with Mexican-inspired ingredients and toppings. This recipe is ideal as a quick weeknight dinner, meal prep for the week (freezes well), or as a cozy soup on a cold day.
- Ready in 30 minutes: this is a quick recipe that is ready in about 30 minutes from start to finish.
- Healthy: even though it’s cozy and hearty, this soup is healthy and uses lots of clean ingredients.
- Make it ahead of time: this is an ideal recipe to make ahead of time or as meal prep. It stores and freezes well.
How to Make The Best Chicken Tortilla Soup
The full recipe is at the bottom of this page, but here’s how to make chicken tortilla soup broken down into 5 easy steps:
Step 1: Cook The Chicken
Cook your chicken breasts in the oven: bake them on a sheet pan at 425 degrees for 25 – 30 minutes, until the internal temperature reaches 165 degrees. Once cooked, shred into bite-sized pieces using two forks.
Step 2: Saute Onion, Jalapeno & Garlic
While the chicken cooks in the oven, begin the soup. Add the olive oil to the bottom of a large pot over medium high heat. Saute the onion and jalapeno for 5 minutes, until slightly softened. Add the garlic and cook for 1 minute more.
Step 3: Simmer The Soup
Add the broth, crushed tomatoes, cumin, chili powder, oregano, and cayenne (optional, for spice) to the pot. Stir to combine. Simmer for 15 minutes, uncovered and stirring occasionally.
Step 4: Add Remaining Ingredients & Heat
Add the cooked chicken, black beans, corn, and lime juice and simmer for 3 – 5 more minutes, until heated through.
Step 5: Add Toppings & Serve!
Serve warm. Optionally, serve topped with tortilla strips, avocado, and cilantro.
How to Store Chicken Tortilla Soup
Chicken tortilla soup is an easy recipe to make ahead: it keeps its flavor and texture in the fridge or freezer and can be reheated in a pot on the stove.
- In the fridge: store your soup in an airtight container for up to 3 – 4 days.
- In the freezer: let your soup cool and then store it in an airtight container in the freezer for up to 3 – 4 months.
Helpful Tips for This Recipe
- Add toppings: chicken tortilla soup is not complete without some tasty toppings! Add your favorites like: cheese, cilantro, tortilla strips, sour cream, and/or avocado.
- Make it spicy: this recipe has a hint of spice (it uses 1 jalapeno). To move it from a mild to spicy soup, add ⅛ teaspoon cayenne before simmering.
- Add more broth: if you’d like to thin your soup out, add additional chicken broth before serving.
Chicken Tortilla Soup
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This is the BEST Chicken Tortilla Soup recipe. It’s a simple recipe that’s ready in about 30 minutes. This recipe is hearty and satisfying while using healthy and clean ingredients.
Ingredients
- 1 ¼ pounds boneless skinless chicken breasts (about 2 breasts)
- 2 tablespoons olive oil
- 1 jalapeno, diced & seeds removed
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can crushed tomatoes
- 2 ½ teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- ⅛ teaspoon cayenne (optional, for spice)
- 1 (15 ounce) can black beans
- 1 cup corn (canned or frozen)
- 1 tablespoon fresh lime juice
Toppings (optional):
- Tortilla strips
- Avocado, diced
- Cilantro, chopped
Instructions
- Cook your chicken breasts in the oven: bake them on a sheet pan at 425 degrees for 25 – 30 minutes, until the internal temperature reaches 165 degrees. Once cooked, shred into bite-sized pieces using two forks.
- While the chicken cooks, begin the soup. Add the olive oil to the bottom of a large pot over medium high heat. Saute the onion and jalapeno for 5 minutes, until slightly softened. Add the garlic and cook for 1 minute more.
- Add the broth, crushed tomatoes, cumin, chili powder, oregano, and cayenne (optional, for spice) to the pot. Stir to combine. Simmer for 15 minutes, uncovered and stirring occasionally.
- Add the cooked chicken, black beans, corn, and lime juice and simmer for 3 – 5 more minutes, until heated through.
- Optionally, serve topped with tortilla strips, avocado, and cilantro.
Notes
- Spice: if you choose to add the 1/8 teaspoon cayenne, this recipe with have a low to mild spice level. If you want your soup to be spicer, add more cayenne (double the amount to 1/4 teaspoon for a spicy soup).
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Soup, Chicken, Tortilla, Mexican, Healthy
Make it in a slow cooker: this recipe can also be adapted to be made in a slow cooker! Here’s the full recipe: Healthy Chicken Tortilla Soup.
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