A hearty bowl of chicken tortilla soup is a comforting meal on cold day. It’s packed with shredded chicken, tomatoes, corn, beans, tortilla strips, and plenty of spices for an easy and satisfying meal made on the stovetop.
Why this recipe works
Chicken tortilla soup is a Mexican-inspired soup loaded with simple ingredients simmered together in a pot. From rotisserie chicken to canned beans, tomatoes, and corn this comforting soup is lastly topped with crunchy tortilla strips to tie it all together, reminiscent of your favorite shredded chicken tacos.
We love a classic Mexican soup like our Sopa De Fideos, but it’s always fun to play around with ingredients in soups, casseroles, salads, and different variations of tacos and quesadillas. Think of this soup as a taco-seasoned bowl of delicious Tex-Mex flavors.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – We’ve shredded rotisserie chicken for this recipe simply for convenience, but you can easily use boneless, skinless chicken breast in its place.
ADDITIONS – Canned diced tomatoes, black beans, and whole kernel corn can be substituted with fresh tomatoes, black beans, and either frozen or fresh corn if desired. For a bit more kick, try using fire roasted diced tomatoes in place of regular.
How to Make Chicken Tortilla Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat a large Dutch oven (7 quart) or stock pot on medium heat with 2 tablespoons of oil.
- Cook chopped onion for 5-7 minutes, until soft.
- Add jalapeño and garlic and cook until fragrant.
- Pour in tomatoes, black beans, corn, sea salt, chili powder, ground cumin, and lime juice and mix well.
- Add in 4 cups of low sodium chicken stock and bring to a boil, uncovered.
- Once boiling, reduce to low heat and add in shredded chicken. Allow to simmer for 10-15 minutes until the chicken is warmed throughout.
- Serve hot, and top with your choice of garnishes.
Frequently Asked Questions & Expert Tips
Yes, chicken tortilla soup freezes well. To do so, place the fully cooled soup in a large, air-tight container and freeze for up to 2 months. To reheat, warm the frozen soup in a large saucepan until it reaches a boil on the stovetop.
Store leftover fully-cooled soup in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or in a saucepan over medium-high heat.
Serving Suggestions
Serve chicken tortilla soup hot, with your choice of toppings such as sliced avocado, tortilla strips, cheese, jalapeno, sour cream, or a squeeze of lime. For sides, try chunks of bread, cornbread, or even tortilla chips for dunking and scooping. You can also add a dash of hot sauce for flavor and additional spice. Enjoy!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 cups sweet onion chopped, about 1 large onion
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and diced
- 28 ounces diced tomatoes 1 can
- 19 ounces black beans 1 can, drained and rinsed
- 12 ounces whole kernel corn 1 can, drained and rinsed
- 1 Tablespoon sea salt
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 2 limes juiced, about 1/8 cup
- 4 cups low sodium chicken stock
- 20 ounces rotisserie chicken shredded
Optional Garnishes
- tortilla strips
- sliced avocado
- lime wedges
- sliced or diced jalapeno
- shredded cheese
Things You’ll Need
- Dutch oven 7 quart, or a stock pot
- Ladle
- Chef’s knife
- Cutting board
Before You Begin
- For a bit more kick, try using fire roasted diced tomatoes in place of regular.
Instructions
- Preheat a large Dutch oven (7 quart) or stock pot on medium heat with 2 tablespoons of oil.
- Cook chopped onion for 5-7 minutes, until soft.
- Add jalapeño and garlic and cook until fragrant.
- Pour in tomatoes, black beans, corn, sea salt, chili powder, ground cumin, and lime juice and mix well.
- Add in 4 cups of low sodium chicken stock and bring to a boil, uncovered.
- Once boiling, reduce to low heat and add in shredded chicken. Allow to simmer for 10-15 minutes until the chicken is warmed throughout.
- Serve hot, and top with your choice of garnishes.
Expert Tips & FAQs
- Store leftover fully-cooled soup in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or in a saucepan over medium-high heat.
- Chicken tortilla soup freezes well. To do so, place the fully cooled soup in a large, air-tight container and freeze for up to 2 months. To reheat, warm the frozen soup in a large saucepan until it reaches a boil on the stovetop.
