If you’re craving a comforting bowl of warmth that bursts with bold flavors and is easy to prepare, this Easy Chicken Tortilla Soup Recipe is exactly what you need. It’s a vibrant blend of tender chicken, fire-roasted tomatoes, black beans, and corn simmered with aromatic spices that culminate in a rich, satisfying soup. Whether you’re after a cozy weeknight dinner or a crowd-pleaser for friends and family, this recipe is approachable, flavorful, and bound to become one of your go-to meals.
Ingredients You’ll Need
Each ingredient in this recipe is thoughtfully chosen to create layers of flavor, body, and texture without complicating the cooking process. From the smoky cumin and paprika to the juicy fire-roasted tomatoes and hearty black beans, these essentials come together to make your soup deliciously vibrant.
- Olive oil: Perfect for sautéing onions and garlic to build a fragrant base.
- Half a medium onion (chopped): Adds a subtle sweetness and depth to the soup.
- Four cloves of garlic (minced): Gives a punch of aromatic freshness.
- Chicken broth (4 cups): The flavorful liquid that ties all ingredients together.
- Two cans (13.5 oz each) of fire-roasted diced tomatoes (with juices): Impart a smoky, tangy essence enriching every bite.
- One pound boneless, skinless chicken thighs: Tender and juicy, perfect for shredding into the soup.
- One 14-ounce can of black beans (drained and rinsed): Adds heartiness and subtle earthiness.
- One 12-ounce can of corn (drained): Sweet kernels that bring pops of color and texture.
- One 4-ounce can of diced green chilies: A mild heat and brightness that rounds out the flavors.
- Ground cumin (1 teaspoon): Provides a warm, earthy backbone.
- Smoked paprika (1 teaspoon): Brings smoky depth without any grilling required.
- Chili powder (1 teaspoon): Adds a familiar southwestern spice kick.
- Salt and pepper: To taste, seasoning that personalizes the soup to your preference.
- Fresh lime juice (optional): A squeeze of brightness to elevate the soup’s richness.
- Toppings (optional): Tortilla strips or chips, shredded cheese, cilantro, sour cream, and avocado for texture and freshness.
How to Make Easy Chicken Tortilla Soup Recipe
Step 1: Sauté the aromatics
Begin by heating the olive oil in a large soup pot over medium heat. Add the chopped onion and cook it gently until it turns a lovely light brown, about 5 to 7 minutes. This step is crucial because it sweetens the onion and forms a delicious flavor foundation for the soup. Then stir in the minced garlic and let it cook just for about 30 seconds—be careful not to let it burn. The aroma at this point is intoxicating!
Step 2: Add the core ingredients
Next, pour in the chicken broth, fire-roasted diced tomatoes along with their juices, black beans, corn, diced green chilies, and the raw chicken thighs. Sprinkle in the cumin, smoked paprika, and chili powder. Turn the heat up to high until the soup starts to boil, then reduce the heat so it simmers gently. Keep the lid slightly open and let the soup bubble away for about 20 to 25 minutes, allowing all those spices and ingredients to meld beautifully while the chicken cooks through.
Step 3: Shred the chicken and adjust the texture
Once the simmering time is up, carefully remove the chicken thighs from the pot and shred them using two forks. If you prefer a smoother soup with a thicker broth, use an immersion blender to purée the soup directly in the pot—but leaving some chunky bits is fantastic for texture, too. Return the shredded chicken to the pot and mix it in well. If you like, add a good squeeze of fresh lime juice to brighten all the rich flavors. Finally, taste and season with salt and pepper as needed.
How to Serve Easy Chicken Tortilla Soup Recipe
Garnishes
The toppings are where you can really make each bowl your own. Classic tortilla strips or crushed chips add a satisfying crunch, while shredded cheese melts into the warm soup for extra indulgence. Fresh cilantro brings herbaceous brightness, sour cream adds creaminess, and ripe avocado slices lend buttery richness. These garnishes turn a simple soup into a festive and vibrant meal.
Side Dishes
For a fuller meal, serve your Easy Chicken Tortilla Soup Recipe alongside a crisp green salad or warm, fluffy cornbread. Both provide complementary textures and balance the savory, spicy notes of the soup. A side of freshly sliced limes lets everyone add their preferred tang.
Creative Ways to Present
Try serving the soup in individual bread bowls for a fun, rustic touch that doubles as an edible utensil. Alternatively, layering homemade tortilla strips on top right before serving keeps them crunchy longer. You can also offer a topping bar so guests can customize their bowls with different cheeses, salsas, or creamy dollops of guacamole and sour cream.
Make Ahead and Storage
Storing Leftovers
This Easy Chicken Tortilla Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve flavor and freshness. The soup actually tastes even better the next day as the flavors have extra time to meld.
Freezing
If you want to enjoy this soup later, it freezes wonderfully. Allow the soup to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Keep in mind that fresh garnishes like tortilla strips and avocado are best added after reheating and should not be frozen.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens too much in the fridge or freezer, add a splash of chicken broth or water to loosen it back up. Remember to add fresh lime juice and your favorite toppings after reheating for maximum flavor and texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, though thighs tend to be juicier and more forgiving during cooking. If using breast, just watch the cooking time to avoid drying them out.
Is this soup spicy?
This recipe is mildly spicy thanks to the green chilies and chili powder, but you can easily adjust the heat by adding more or less chili powder or including a hotter variety of peppers.
Can I make this soup vegetarian?
Yes! Simply substitute vegetable broth for chicken broth and skip the chicken or replace it with hearty vegetables or plant-based proteins like tofu or tempeh.
What’s the best way to store toppings?
Keep toppings like shredded cheese, cilantro, sour cream, and avocado in separate containers in the fridge and add them just before serving to keep everything fresh and vibrant.
Can I prepare this soup in a slow cooker?
Definitely! Sauté the onions and garlic first, then add all ingredients (except lime juice and toppings) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving and finish with lime and toppings.
Final Thoughts
This Easy Chicken Tortilla Soup Recipe is a superstar in the kitchen for anyone who loves soulful flavors without hassle. It’s easy to make, wonderfully comforting, and endlessly adaptable to how you like your soup. I can’t wait for you to try it and see how it quickly becomes a favorite that you’ll reach for on busy nights and chilly days alike.
Print
Easy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Chicken Tortilla Soup is a flavorful, comforting dish perfect for weeknight dinners. Made with tender chicken thighs, fire-roasted tomatoes, black beans, corn, and a blend of smoky spices, this soup offers a delightful Tex-Mex twist. Topped with crispy tortilla strips, cheese, avocado, and more, it’s an easy recipe that warms you up and satisfies your cravings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
- 1 pound uncooked boneless, skinless chicken thighs
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Lime juice, optional, to taste
Toppings (Optional)
- Tortilla strips or chips
- Shredded cheese
- Cilantro
- Sour cream
- Avocado slices
Instructions
- Sauté the Onion: Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until it is lightly browned and softened, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Remaining Ingredients and Simmer: Pour in the chicken broth, fire-roasted diced tomatoes with juices, chicken thighs, black beans, corn, diced green chilies, ground cumin, smoked paprika, and chili powder. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, leave the lid slightly ajar, and let it simmer gently for 20 to 25 minutes until the chicken is cooked through and flavors meld.
- Shred Chicken and Adjust Soup: Remove the chicken thighs from the pot and shred them using two forks. For a smoother, thicker broth, optionally use an immersion blender to purée part or all of the soup, leaving some texture if you prefer. Return the shredded chicken to the pot and stir to combine.
- Season and Serve: Add a squeeze of fresh lime juice to taste, if using. Season the soup with salt and pepper as needed. Serve hot, garnishing each bowl with optional toppings such as tortilla strips, shredded cheese, cilantro, sour cream, and avocado slices.
Notes
- For a thicker soup, use an immersion blender to partially or fully purée the broth after cooking.
- Adjust the spiciness by adding more or less chili powder or using fresh chili peppers.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To reduce sodium, use low-sodium chicken broth and rinsed canned beans.
- Customize toppings according to your preference for added texture and flavor.
