Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.
What’s even better? Just like our Taco Soup and Beef Chili, this Chicken Tortilla Soup Recipe comes together in one pot.

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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients
Easy Chicken Tortilla Soup: Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.
You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.

Tips For Tortilla Soup:

Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge? What about some leftover chicken breasts you don’t know what to do with? You can always use leftover chicken to make a fresh batch of Chicken Tortilla Soup.
Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken broth.
Adjust The Spice. Do you like it spicy? Add some extra jalapeños into the mix.
Save Time With Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.
Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup
Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.

To Make Crispy Tortilla Strips:

Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 (6″) corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.
To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.

How To Make Chicken Tortilla Soup:

Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.

Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.

Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.

Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.

Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.
Serving Chicken Tortilla Soup:The only thing that makes Chicken Tortilla Soup taste even better are the toppings. These are our favorites:

Sour cream
Homemade tortilla strips
Shredded cheddar cheese
Cilantro
Avocado
Lime wedges
Jalapeno, sliced or diced

Storing Leftover Soup:

Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.
Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.