Soup & Stew

Easy Chicken Tortilla Soup

Name: Easy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts (about 2 medium breasts); 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 medium green bell pepper, diced; 4 cloves garlic, minced; 1 (14.5-ounce) can fire-roasted diced tomatoes; 1 (15-ounce) can black beans, drained and rinsed; 2 (14.5-ounce) cans low-sodium chicken broth; 1 cup frozen corn; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 6 small corn tortillas, cut into thin strips; 2 tablespoons neutral oil (such as vegetable or avocado oil), for frying tortilla strips

Published October 17, 2025

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This easy chicken tortilla soup is loaded with tender shredded chicken, black beans, fire-roasted tomatoes, and warm spices, all finished with crispy tortilla strips and your favorite toppings. It comes together in one pot in about 45 minutes, making it one of the most reliable weeknight dinners in the rotation. Whether you are feeding a hungry family or stretching a grocery budget, this soup delivers serious flavor without the fuss.

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There is a specific kind of cold that settles into a Tuesday evening in late October, the kind that makes you stand in front of the open fridge for a full minute before giving up and grabbing whatever is already there. That was the night this soup became a permanent fixture in my kitchen. I had two chicken breasts, a can of beans, some tortillas going stale on the counter, and a spice rack full of things I never use intentionally. I threw it all into a pot, half expecting something mediocre, and ended up with a bowl so good I wrote the recipe down on a paper towel just so I would not forget it.

What makes this version stand out is the combination of fire-roasted tomatoes and smoked paprika. Fire-roasted tomatoes bring a subtle depth that regular diced tomatoes simply cannot match, and smoked paprika adds a low, earthy warmth that makes the broth taste like it has been simmering all day. The chicken is cooked directly in the soup, then pulled apart with two forks right in the pot, so every shred soaks up the seasoned broth as it cooks. No pre-cooking, no extra dishes, no wasted flavor.

This soup is built for the cooler months, but honestly it works any time you need something filling and fast. It is the kind of recipe that makes sense for busy weeknights, casual get-togethers, or Sunday meal prep when you want something that reheats beautifully all week. It is also a great choice for feeding a crowd without blowing your grocery budget, since the base ingredients are pantry staples that cost very little. Kids tend to love it with extra tortilla strips and a handful of shredded cheese on top.

Expect a rich, slightly smoky broth packed with chunky vegetables, tender chicken, and creamy black beans. The tortilla strips on top add a satisfying crunch that softens just enough as you eat. The recipe below walks you through everything step by step, and the tips section covers swaps, storage, and ways to make it ahead. Let's get into it.

Prep

15 min

Cook

30 min

Total

45 min

Servings

4 servings

Calories

390 / serving

Ingredients

1 pound boneless, skinless chicken breasts (about 2 medium breasts)
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
2 (14.5-ounce) cans low-sodium chicken broth
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
6 small corn tortillas, cut into thin strips
2 tablespoons neutral oil (such as vegetable or avocado oil), for frying tortilla strips

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for about 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
2
Stir in the chili powder, smoked paprika, cumin, salt, and black pepper. Let the spices toast in the oil for about 30 seconds, stirring constantly so they do not burn.
3
Add the fire-roasted diced tomatoes (with their juices), black beans, chicken broth, and frozen corn. Stir everything together and nestle the chicken breasts into the pot so they are fully submerged in the liquid.
4
Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for 20 to 25 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
5
Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot. Stir to combine and taste for seasoning, adding more salt if needed.
6
While the soup finishes simmering, heat the neutral oil in a small skillet over medium-high heat. Add the tortilla strips in a single layer, working in batches if needed, and fry for 2 to 3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
7
Ladle the soup into bowls and top each serving with crispy tortilla strips. Add your favorite toppings such as shredded cheese, sour cream, diced avocado, fresh cilantro, or a squeeze of lime juice. Serve immediately.

Tips and Tricks

✓Make it ahead: This soup actually tastes better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 4 days. Keep the tortilla strips separate and add them fresh when serving so they stay crispy. The soup also freezes well for up to 3 months.
✓Swap the protein: Rotisserie chicken is a great shortcut here. Skip the simmering step for the chicken and simply shred about 2 cups of pre-cooked rotisserie chicken, then stir it into the finished broth during the last 5 minutes of cooking. This cuts the total cook time down to under 20 minutes.
✓Adjust the heat: As written, this soup has a mild to medium spice level. For more heat, add a diced jalapeno along with the onion and pepper, or stir in a pinch of cayenne with the other spices. For a milder version, reduce the chili powder to 1 teaspoon and skip any additional heat sources.

Nutrition Per Serving

Estimated values

390

Calories

34g

Protein

11g

Fat

38g

Carbs

Fiber

Sugar

720mg

Sodium

Frequently Asked Questions

Can I make chicken tortilla soup in a slow cooker?

Yes, this recipe adapts easily to the slow cooker. Add all of the ingredients except the tortilla strips to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove the chicken, shred it, and return it to the pot before serving. Fry or bake the tortilla strips separately just before you are ready to eat.

What toppings go well with chicken tortilla soup?

The classic toppings are shredded cheddar or Monterey Jack cheese, a dollop of sour cream, sliced avocado or guacamole, fresh cilantro, and a squeeze of fresh lime juice. Pickled jalapenos and thinly sliced green onions are also excellent additions. The crispy tortilla strips in this recipe serve as the main crunchy topping, but crushed tortilla chips work just as well in a pinch.

How do I thicken chicken tortilla soup?

The easiest way to thicken this soup is to mash a portion of the black beans before adding them to the pot. Use a fork to roughly mash about half the can, then stir them in with the rest. You can also blend a cup or two of the finished soup and stir it back in. Another option is to let the soup simmer uncovered for an extra 10 minutes, which reduces the broth and concentrates the flavors naturally.

Can I use chicken thighs instead of chicken breasts?

Chicken thighs work beautifully in this recipe and are often even more flavorful than breasts because of their higher fat content. Use boneless, skinless thighs in the same quantity and follow the same instructions. The cook time is about the same, but you can confirm doneness with a meat thermometer at 165 degrees F.

How do I store and reheat leftover chicken tortilla soup?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave individual portions in 90-second intervals, stirring between each. Always store the tortilla strips separately in a zip-top bag at room temperature so they do not get soggy.