This chicken tortilla soup is a warm, comforting bowl packed with tender chicken, black beans, green chiles, tomatoes and so much flavor!
Finished with crispy tortilla strips, fresh cilantro and diced avocado, this simple soup recipe is something the whole family will love.
This homemade chicken tortilla soup comes together easily in one pot. The rich broth is seasoned with chili powder, garlic cloves, jalapeño pepper and just the right amount of spice for a delicious, satisfying meal.
Plus, my secret ingredient – a little bit of cream cheese at the end.
Why We Love This Recipe
- Easy to make: This chicken tortilla soup recipe comes together in one pot, making cleanup super simple.
- Lots of flavor: Chili powder, garlic, green chiles and jalapeños create a flavorful, rich broth without being too spicy.
- Perfect for soup season: There’s nothing better than a big bowl of homemade soup on a chilly evening.
- Great for the whole family: You can easily adjust the cayenne pepper and jalapeño to get the right amount of spice for everyone.
- Use what you have: This recipe works beautifully with cooked chicken breasts, chicken thighs or rotisserie chicken from the grocery store.
- Everyone can customize it: Set out your favorite toppings so everyone can create their own bowl.
- Makes a big batch: It’s perfect for meal prep and tastes even better the next day.
Ingredients
- Chicken. I recommend using chicken breasts, but thighs are great too. Either way, you want boneless and skinless chicken.
- Chicken broth
- Fire roasted tomatoes
- Canned corn
- Black beans
- Cream cheese
- Jalapeño peppers
- Onion
- Garlic
- Chili powder
- Cumin
How to Make Chicken Tortilla Soup
Make the Soup Broth
Start by sauteing the garlic, jalapeños and onions in a little bit of olive oil. Once they are softened and sizzling, pour in the chicken broth, tomatoes, chicken, cumin, chili powder and salt.
Cook the Chicken
Allow the chicken to cook in the broth for about 20 minutes. Then, pull the chicken out and place it on a cutting board. Use forks to break it up into shreds, and then put it back into the soup.
Finish with Cream Cheese
Put the corn and black beans into the broth. Then, break up the cream cheese into smaller pieces and whisk it into the soup. Using a whisk will help it to melt and dissolve, adding just enough creaminess to the soup.
Garnish the Soup
Now, serve it up! Garnish your bowl of soup with your favorite toppings. More on that below.
Serving Suggestions
Serve this delicious chicken tortilla soup piping hot with plenty of your favorite toppings. Set everything out on the table and let everyone build their own bowl.
Here are some options:
- Crispy tortilla strips or crushed tortilla chips. Go the extra mile and make your own tortilla chips to add a special touch.
- Fresh cilantro
- Diced avocado
- A dollop of sour cream
- Shredded cheddar cheese
- Sliced jalapeños
- Lime wedges
Storage Instructions
Allow leftover chicken tortilla soup to cool before transferring it to an airtight container. Store it in the fridge for up to 5 days. For longer storage, freeze this soup in a freezer-safe container or plastic bag.
Reheat the soup gently over medium heat on the stovetop or in the microwave. Add fresh toppings just before serving.
This recipe is great for meal prep because leftover chicken tortilla soup develops even more flavor as it sits. It’s an easy way to have a homemade dinner ready for busy weeknights.
Tips for Success
- Use flavorful chicken broth: A good chicken broth or chicken stock creates the foundation for a rich, flavorful soup. If you have homemade stock, even better!
- Choose your chicken: You can use chicken breasts or chicken thighs for this recipe. For an even quicker dinner, use shredded rotisserie chicken from the grocery store.
- Add some lime: A squeeze of lime juice at the end brightens the rich broth and balances the flavors. Serve with extra lime wedges so everyone can add more.
- Use tortilla chips for a shortcut: If you don’t have crispy tortilla strips, crushed tortilla chips are an easy alternative that add awesome texture to the soup.
- Don’t overcook the chicken: If using cooked rotisserie chicken, add it near the end just long enough to heat through. This keeps the chicken tender and juicy.
- Don’t forget the toppings: Fresh cilantro, diced avocado, cheddar cheese, a dollop of sour cream and crispy tortilla strips take this homemade chicken tortilla soup to the next level!
When you make this chicken tortilla soup recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cozy soup recipes, try these:
- Garden Vegetable Soup (Panera Bread Copycat)
- Homemade Chickarina Soup with Mini Meatballs
- Zesty Italian Chicken Soup
Chicken Tortilla Soup
Ingredients
- 1 lb. boneless skinless chicken breasts
- 6 cups chicken broth
- 2 14.5 oz. cans fire roasted tomatoes
- 4 cloves garlic
- 4 Tbsp. cream cheese room temperature
- 4 Tbsp. extra virgin olive oil
- 1 14.5 oz. can corn kernels
- 1 14.5 oz. can black beans
- 1 large yellow onion
- 1 jalapeño pepper seeded and diced
- 2 tsp. chili powder
- 1 1/2 tsp. cumin
- 1 1/2 tsp. salt
- tortilla strips garnish, optional
- 1 avocado garnish, optional
- cilantro garnish, optional
- sour cream garnish, optional
Instructions
- Dice the onions and mince the garlic. Remove seeds from the jalapeño pepper and dice.
- In a stockpot or large Dutch oven, heat the oil over medium-low heat. Saute the onions, garlic and jalapeños until softened, about 4-5 minutes.
- Drain the cans of tomatoes. Pour the tomatoes, chicken broth, chicken, cumin, chili powder and salt into the pot. Bring to a boil.
- Reduce heat to medium-low and simmer until chicken is tender, about 20 minutes.
- Remove the chicken onto a cutting board and shred with forks. Place the chicken back into the soup.
- Reduce heat to low. Drain the can of corn. Drain and rinse the black beans. Put the corn and black beans into the pot. Break up the cream cheese into small pieces and whisk it into the broth until it's melted and well combined.
- Ladle the soup into serving bowls. Garnish with tortilla strips, diced avocado, shopped cilantro and sour cream, if desired.
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