top of page

Homemade Chicken Tortilla Soup


Easy, Hearty, Rich Chicken Tortilla Soup Ready in Less Than 1 Hour!

Chicken tortilla soup is my absolute favorite soup, so I've been working on this recipe for a long time to make sure it is perfect - and now I know that it is ready to share! This recipe is now on a regular rotation in our house and we all can't get enough of it! It's hearty, cozy and warming for chilly winter days, but something tells me I'll be enjoying it with fresh fish tacos or ceviche in the summer months, too. It's definitely spicy as I like a little heat, but you can reduce the amount of spice used if you prefer it milder. Plus, it can easily be made to suit gluten-free diets for those that need it by choosing certified gluten free ingredients and opting for gluten-free corn or brown rice tortillas or tortilla chips. I hope you love this recipe as much as we do in our house!

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients (yields 6 servings):

16 oz (1 lb.) raw chicken breast - I do not recommend using thin-sliced for this recipe

2 Tbsp oil (I used avocado oil)

1 medium onion, chopped

2 large garlic cloves, minced,

1 medium green bell pepper, chopped

1 jalapeno pepper, seeded and chopped (you can leave seeds in for additional heat, if preferred)

15 oz no-salt-added canned corn (this is 1 can)

15 oz no-salt-added black beans (this is 1 can)

6 C chicken broth (store-bought or homemade both work well - I typically use a store-bought option that has 530 mg sodium per 1 C serving, for reference)

28 oz canned diced tomatoes (1 large can)

1 tsp salt (you may choose to add more or less to taste depending on whether you used salt-containing canned veggies or per preference)

1/4 tsp ground black pepper

1 tsp smoked paprika

1/4 tsp ground chipotle powder

1/4 tsp chili powder

1/4 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 C fresh cilantro leaves

Lemon juice from 1 lemon

I typically add tortilla strips and cheddar cheese just before serving. You can use store-bought tortilla strips, crush store-bought tortilla chips or roast corn or flour tortillas in the oven with a drizzle of oil until crispy. For this method, I typically use 1 package (8 small tortillas) of La Tortilla Factory Handmade Style Original Flour Tortillas with approximately 3 Tbsp avocado oil. I cut the tortillas into strips, mix in a bowl with the oil so tortillas are coated, arrange the strips in a single layer on a baking sheet sprayed with nonstick cooking oil spray and bake at 400 degrees Fahrenheit for approximately 15 minutes, mixing halfway through. I store these in a storage bag on the counter and add a handful to each bowl of soup (and I enjoy these over salad or dipped in salsa, guacamole and other dips throughout the week)! You can leave out the tortilla chips, too - but I think that misses the point of chicken tortilla soup :)


  1. Warm oil in a large soup pot (I use my 8-quart soup pot and it ends up being the perfect size!)

  2. Add chopped onion, jalapeno and bell pepper to oil and saute for 4-5 minutes, until softened and onion is translucent. Add minced garlic and saute for another 3-4 minutes. In the meantime, cut raw chicken breast into thirds or quarters (depending on the size).

  3. Add raw chicken, canned corn, canned black beans, chicken broth, diced tomatoes, spices (salt, pepper, smoked paprika, chipotle, chili powder, ground cumin, garlic powder, onion powder), and fresh cilantro. Bring soup to a boil and allow soup for boil, uncovered, for about 5-7 minutes. Cover, reduce heat to medium-low and allow soup to simmer for 30 minutes.

  4. Remove chicken from soup and place on cutting board or a large plate. Use two forks to shred the chicken, then return the chicken to the soup. Add lemon juice and cook for an additional 5-10 minutes on medium-low heat. Divide soup into 6 bowls and add sprinkle of cheese, handful of tortilla strips and optional chopped avocado, dollop of sour cream or cilantro garnish, as desired. Enjoy!

*This soup stores well in the fridge in an airtight container for up to 3-4 days - it actually tastes great as leftovers since the flavors marinate together and it tastes even richer!!

Nutritional Analysis per Serving:

Calories 293 calories, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 44 mg, Carbohydrates 33 g, Fiber 7 g, Protein 26 g, Sodium 958 mg, Calcium 72 mg

Recent Posts

See All


bottom of page