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Hello, soup season! This hearty, easy chicken tortilla soup recipe is the perfect way to warm your tummy and your spirits as the cooler days start to roll in.
Chicken Tortilla Soup Recipe
When I say I’ve been anxiously awaiting soup season, I really mean I’ve been counting down the days until it was socially acceptable to make the best chicken tortilla soup recipe! This crowd-pleasing, simple-to-assemble recipe for chicken tortilla soup is going to warm its way into your heart in no time. Requiring absolutely NO chopping (a miracle), you can have this delightful dinner on your table in 20 minutes or less! But, here’s the biggest win, it’s going to taste like you spent all day making it.
So dress it up with any toppings you’d like or serve it plain. This tortilla soup is the perfect customizable base for picky eaters, toddlers whose preferences change daily, and your husband who always adds hot sauce to everything. Aka, your whole family is going to love it.
What Ingredients are in Tortilla Soup?
- Chicken broth – You could use vegetable broth, if you prefer.
- Crushed tomatoes – To kick up the spice, you can try fire roasted tomatoes.
- Garlic powder
- Chili powder
- Paprika
- Oregano
- Diced green chilis – Control your heat with the spice level of your chilis! I’m a wimp so I always use mild.
- Salt and pepper, to taste
- Black beans, cans drained and rinsed – You can change the bean type if you need to! A cannelini or kidney bean would work in this soup, too.
- Frozen corn – You technically can use canned corn, but I don’t like it so I always use frozen.
- Diced rotisserie chicken – Feel free to throw in any cooked chicken you’d like. I just like rotisserie chicken because it is SO easy!
- Tortilla strips
- Cilantro, for garnish
- Lime wedges, if desired
- Sour cream, if desired
- Any other desired toppings
How to Make Chicken Tortilla Soup
- In a large pot over medium high heat, combine the chicken broth, crushed tomatoes, garlic powder, chili powder, paprika, oregano and diced green chilis. Bring to a boil.
- Once the mixture is boiling, add the black beans, frozen corn, and rotisserie chicken.
- Reduce the heat and allow the soup to simmer for 5-10 minutes.
- Season with salt and pepper to your liking.
- Serve in a large bowl and top with tortilla strips, cilantro, a lime wedge and a dollop of sour cream.
- Enjoy!
What’s the best way to store and reheat chicken tortilla soup for leftovers?
Allow your soup to cool and store in an airtight container in the fridge for up to 3 days! Make sure to store all of your toppings separately and add them after reheating your soup in the microwave.
How do I thicken chicken tortilla soup if it turns out too thin?
If your soup is thinner than you’d like, add a little cornstarch! I like to do this by putting a little cornstarch (1 tsp) into a small amount of chicken broth and mixing it in with my fingers until it is dissolved (this will keep it from becoming lumpy in your soup). Then simply pour into your soup, stir and allow it to simmer for a few minutes!
If you cannot use cornstarch, I have a post all about substitutes for cornstarch you can try instead.
More Recipes Like Chicken Tortilla Soup
Easy Chicken Tortilla Soup
Ingredients
- 64 oz chicken broth
- 2 (15 oz) cans crushed tomatoes
- 2 tsp garlic powder
- 3 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano
- 4 tbsp diced green chilis
- salt & pepper
- 2 (14oz) cans black beans, drained and rinsed
- 2 cups frozen corn
- 4 cups diced rotisserie chicken
- 1-2 cups tortilla strips
- cilantro, for garnish
- lime wedges, if desired
- sour cream, if desired
Instructions
- In a large pot over medium high heat, combine the chicken broth, crushed tomatoes, garlic powder, chili powder, paprika, oregano and diced green chilis.
- Once the mixture is boiling, add the black beans, frozen corn, and rotisserie chicken.
- Allow the soup to simmer for 5-10 minutes.
- Season with salt and pepper to your liking.
- Serve in a large bowl and top with tortilla strips, cilantro, a lime wedge and a dollop of sour cream. Enjoy!
