Name: Quick Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 small corn tortillas, cut into ¼-inch strips; 1 tsp kosher salt; 1 tbsp olive oil

Indulge in the comforting flavors of a beloved classic with this Easy Chicken Tortilla Soup recipe. Bursting with Mexican-inspired goodness, this hearty soup is a quick and flavorful solution for busy weeknights. In just 30 minutes, you can whip up a satisfying meal that’s sure to become a family favorite.

The beauty of this Easy Chicken Tortilla Soup lies in its simplicity. By combining pantry essentials with a rotisserie chicken, you can effortlessly create a wholesome and delicious dish that will warm your soul. Plus, with the option to customize toppings to your liking, this soup is a fun and interactive way to get everyone at the table involved in mealtime. Say goodbye to ordering takeout and hello to a budget-friendly, homemade soup that packs a punch of flavor in every spoonful.

Quick Benefits

Quick and Easy: Ready in just 30 minutes, faster than ordering delivery.
Versatile: Customize with your favorite toppings like avocado, cheese, or sour cream.
Budget-Friendly: Costs a fraction of what restaurants charge for a similar soup.
Meal Prep Friendly: Keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months.

Why You’ll Love This Quick Chicken Tortilla Soup Recipe Recipe

Quick and Easy: Ready in just 30 minutes, this recipe is faster than ordering delivery and costs a fraction of restaurant soup prices.
Kid-Friendly: A great way to get your kids to eat their veggies without any fuss—the customizable toppings make it fun for them to add their favorite ingredients.
Converted Soup Haters: Even self-proclaimed soup critics like the blogger’s brother have been won over by this hearty and flavorful chicken tortilla soup.
Professional Results with a Rotisserie Chicken Shortcut: Using rotisserie chicken ensures tender meat and makes the recipe realistic for a 30-minute timeline.
Customizable: Easily adapt the recipe to suit your tastes—add corn, sweet potatoes, or extra heat with green chiles or poblano peppers.
Meal Prep Friendly: Perfect for meal prepping, this soup lasts up to 5 days in the fridge and can be frozen for up to 3 months, developing richer flavors over time.
Simple Ingredients, Homemade Feel: Pantry staples and a rotisserie chicken come together to create a homemade meal that feels intentional and comforting every time you make it.

Ingredients for Quick Chicken Tortilla Soup Recipe

For the Crispy Tortilla Strips

8 small corn tortillas, cut into ¼-inch strips
1 tsp kosher salt
1 tbsp olive oil

For the Soup

2 jalapeños, finely diced
1 tsp black pepper
1 green bell pepper, finely diced
1 tbsp fresh lime juice
2 cups cooked chicken, cut into chunks
2 tsp cumin
⅓ cup fresh cilantro, finely minced
28 oz can crushed tomatoes
32 oz chicken broth (4 cups)
2 tsp minced garlic
2 tsp salt
Two 15 oz cans black beans, drained and rinsed
1 medium yellow onion, finely diced
¼ tsp cayenne pepper
1 tbsp chili powder
2 tbsp olive oil
1 tsp smoked paprika

How to Make Quick Chicken Tortilla Soup Recipe

Step 1: Prep the Oven

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with aluminum foil.

Step 2: Make the Tortilla Strips

Coat tortilla strips with olive oil and spread on a foil-lined baking sheet. Season with kosher salt. Bake for 15-18 minutes until golden brown and crispy. Let cool.

Step 3: Start the Soup Base

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onions, bell peppers, and jalapeños, and cook for about 5 minutes until vegetables begin to soften, stirring occasionally.

Step 4: Add the Garlic

Add minced garlic and cook for another minute, stirring to prevent burning.

Step 5: Build the Soup

Combine chicken broth, crushed tomatoes, black beans, chicken chunks, chili powder, lime juice, cumin, salt, pepper, smoked paprika, and cayenne pepper in a pot. Stir and bring to a boil over medium-high heat. Simmer for 5-7 minutes to blend flavors.

Step 6: Finish with Cilantro

Add minced cilantro and simmer for an additional minute, then remove from heat.

Step 7: Serve and Top

Divide the hot soup into bowls and garnish with crispy tortilla strips, shredded cheese, sour cream, guacamole, or your preferred toppings.

Storage Tips

Once you have prepared the Easy Chicken Tortilla Soup, you can store any leftovers in the refrigerator for up to 5 days. The flavors actually develop more over time, so the soup often tastes even better the next day. When storing the soup, make sure to use an airtight container to maintain freshness and prevent any spills or leaks in the refrigerator.

If you want to store the soup for a longer period, you can freeze the soup base (without the toppings) for up to 3 months. Freezing the soup allows you to have a quick and delicious meal ready whenever you need it. When you’re ready to enjoy the frozen soup, simply reheat it on the stove and make a fresh batch of tortilla strips for a perfect finishing touch. This make-ahead option is convenient for busy days and ensures you always have a comforting meal on hand.

Ingredient Substitutions

If you don’t have corn tortillas on hand, you can easily substitute flour tortillas or even tortilla chips for the topping. Simply cut them into strips or pieces, toss them with a bit of oil and salt, then bake until crispy. This swap will still give you that delicious crunch on top of your soup.

For a vegetarian version of this soup, you can omit the chicken and use vegetable broth instead of chicken broth. To replace the chicken, you can add extra black beans or tofu for protein. You can customize the soup with your favorite vegetables like zucchini, corn, or sweet potatoes to make it heartier and more filling. Additionally, you can use vegetable oil instead of olive oil if that’s what you have available.

If you’re looking to increase the spiciness in this soup, feel free to add more jalapeños or even toss in some hot sauce or red pepper flakes. You can also experiment with different types of chili powder for a nuanced flavor profile. If you’re out of cilantro, parsley can be a good substitute for a fresh herb finish. Don’t hesitate to adjust the seasonings to suit your taste preferences and what you have in your pantry.

Serving Suggestions

For a creative twist on serving this Easy Chicken Tortilla Soup, try setting up a DIY toppings bar for your family or guests. Fill small bowls with toppings like avocado slices, shredded cheese, sour cream, diced tomatoes, sliced jalapeños, and extra cilantro. Let everyone customize their soup with their favorite toppings for a fun and interactive meal experience.

To elevate the presentation of this flavorful soup, consider serving it in individual bread bowls. Hollow out small round loaves of bread, ladle the hot soup into the bread bowls, and top with a sprinkle of cheese and fresh cilantro. The combination of the warm soup and the edible bread bowl adds a comforting and rustic touch to this Mexican-inspired dish, making it perfect for a cozy dinner or a casual get-together.

FAQs for Quick Chicken Tortilla Soup Recipe

Can I use flour tortillas instead of corn tortillas for the soup?

While corn tortillas are traditionally used for chicken tortilla soup, you can substitute flour tortillas if that’s what you have on hand. Just keep in mind that the flavor and texture may be slightly different.

Is there a way to make this soup vegetarian?

To make this soup vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or tofu for protein, and adjust the spices to taste.

Can I make the tortilla strips in advance?

Yes, you can make the tortilla strips in advance. Simply store them in an airtight container at room temperature for up to 2-3 days. If they become less crispy, you can reheat them in the oven for a few minutes before serving.

How can I adjust the spice level of the soup?

If you prefer a milder soup, you can reduce or omit the jalapeños, cayenne pepper, or any other spicy ingredients. Conversely, if you like it spicier, you can add more jalapeños, cayenne pepper, or a dash of hot sauce to suit your taste preferences.

Conclusion

In conclusion, this Easy Chicken Tortilla Soup is a testament to the incredible flavors that can be achieved with simple ingredients and minimal effort. It has the power to turn even the most skeptical soup eater into a believer, as proven by my brother’s transformation from soup critic to soup enthusiast. The convenience of using rotisserie chicken and the flexibility to customize the soup to your taste preferences make it a go-to recipe for busy weeknights or cozy weekends.

So, the next time you’re looking for a comforting and delicious meal that comes together in just 30 minutes, remember this Easy Chicken Tortilla Soup. With its vibrant colors, bold flavors, and satisfying textures, it’s a dish that never fails to impress. Whip up a batch, garnish with your favorite toppings, and savor the warmth and nourishment it brings to your table. Happy cooking, and enjoy your Easy Chicken Tortilla Soup!

Quick Chicken Tortilla Soup Recipe

A comforting and vibrant Chicken Tortilla Soup packed with Mexican flavors, topped with homemade tortilla strips, and customizable with your favorite toppings.

Print Recipe Pin Recipe

Prep Time10 Minutes

Cook Time20 Minutes

Total Time30 Minutes

CuisineMexican

Skill LevelEasy

Servings8 Servings

Ingredients

For the Crispy Tortilla Strips

8 small corn tortillas, cut into ¼-inch strips
1 tsp kosher salt
1 tbsp olive oil

For the Soup

2 jalapeños, finely diced
1 tsp black pepper
1 green bell pepper, finely diced
1 tbsp fresh lime juice
2 cups cooked chicken, cut into chunks
2 tsp cumin
⅓ cup fresh cilantro, finely minced
28 oz can crushed tomatoes
32 oz chicken broth (4 cups)
2 tsp minced garlic
2 tsp salt
Two 15 oz cans black beans, drained and rinsed
1 medium yellow onion, finely diced
¼ tsp cayenne pepper
1 tbsp chili powder
2 tbsp olive oil
1 tsp smoked paprika

Instructions

Prep the Oven: Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with aluminum foil.
Make the Tortilla Strips: Coat tortilla strips with olive oil and spread on a foil-lined baking sheet. Season with kosher salt. Bake for 15-18 minutes until golden brown and crispy. Let cool.
Start the Soup Base: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onions, bell peppers, and jalapeños, and cook for about 5 minutes until vegetables begin to soften, stirring occasionally.
Add the Garlic: Add minced garlic and cook for another minute, stirring to prevent burning.
Build the Soup: Combine chicken broth, crushed tomatoes, black beans, chicken chunks, chili powder, lime juice, cumin, salt, pepper, smoked paprika, and cayenne pepper in a pot. Stir and bring to a boil over medium-high heat. Simmer for 5-7 minutes to blend flavors.
Finish with Cilantro: Add minced cilantro and simmer for an additional minute, then remove from heat.
Serve and Top: Divide the hot soup into bowls and garnish with crispy tortilla strips, shredded cheese, sour cream, guacamole, or your preferred toppings.