This chicken tortilla soup recipe is a warmly spiced, tomato-based soup loaded with tender shredded chicken, black beans, and corn, finished with crispy tortilla strips and fresh toppings. It's one of the easiest Mexican-inspired soup recipes to make on a weeknight, coming together in about 30 minutes using a rotisserie chicken shortcut. Whether you're after a quick, healthy dinner or a big-batch soup for meal prep, this one delivers real flavor without a long ingredient list.
Why you'll love this recipe
- ✓Ready in 30 minutes using a rotisserie chicken shortcut.
- ✓Endlessly customizable toppings, so everyone can build their own bowl.
- ✓Freezes well, making it great for meal prep or batch cooking.
Prep
10 min
Cook
20 min
Total
30 min
Yield
6 servings
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 (28 oz) can crushed tomatoes (800g)
- 6 cups chicken broth (1.4L)
- 2 cups shredded cooked chicken (rotisserie works well)
- 1 (15 oz) can black beans, drained (425g)
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper, to taste
- Tortilla strips, avocado, shredded cheese, lime wedges, and cilantro, for serving
Instructions
- 1Heat the olive oil in a large pot over medium heat. Cook the onion and bell pepper until softened, about 6 minutes.
- 2Add the garlic, chili powder, and cumin; cook 1 minute until fragrant.
- 3Stir in the crushed tomatoes and chicken broth. Bring to a simmer and cook for 10 minutes to let the flavors combine.
- 4Add the shredded chicken, black beans, and corn. Simmer for 5-10 minutes more until heated through.
- 5Season with salt and pepper to taste.
- 6Ladle into bowls and top with tortilla strips, avocado, shredded cheese, a squeeze of lime, and fresh cilantro.
Notes & Tips
- A rotisserie chicken is the easiest shortcut here — it saves a full cooking step and adds great flavor.
- Add the toppings just before eating so the tortilla strips stay crispy instead of going soft in the broth.
- This soup freezes well for up to 3 months — leave off the toppings until you're ready to serve.
Frequently Asked Questions
Can I make chicken tortilla soup in a slow cooker?
Yes — combine everything except the chicken and toppings, cook on low for 6-7 hours, then stir in shredded chicken during the last 30 minutes to warm through.
How do I make crispy tortilla strips at home?
Cut corn tortillas into thin strips, toss with a little oil, and bake at 400°F (200°C) for 8-10 minutes until crisp, or fry briefly in hot oil.
Can I use raw chicken instead of rotisserie chicken?
Yes — add raw chicken breasts directly to the simmering broth in step 3, cook until done (about 15-20 minutes), then remove, shred, and return to the pot.
Is chicken tortilla soup spicy?
This version is mild and warmly spiced rather than hot — add diced jalapeño or a pinch of cayenne if you prefer more heat.
Can I freeze chicken tortilla soup?
Yes, it freezes well for up to 3 months. Freeze without the toppings and add fresh tortilla strips and garnishes after reheating.
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