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Need a quick, satisfying dinner that’s full of flavor and easy to make? This Chicken Tortilla Soup comes together in one pot with pantry staples—perfect for busy weeknights or make-ahead meals.
why you’ll love this Chicken Tortilla Soup Recip
I first made this soup with some leftover salsa chicken and it instantly earned a spot in our dinner rotation. It’s one of those back-pocket meals you can throw together with pantry staples and leftover or rotisserie chicken, and it still feels like a totally new dinner.
If your family loves Mexican or Tex-Mex flavors like mine does, this one’s going to be a hit. It tastes so much like one we have in a favorite local restaurant (except I added black beans) It’s quick, comforting, and saves the day when you need dinner on the table fast without making a mess or overthinking it.
What makes this soup a keeper!
❥ Flavor-packed and warming: Tomato paste, fire-roasted tomatoes and corn, smoky taco seasoning, and a touch of lime juice — it’s a flavorful hug in a bowl.
❥ One‑pot, minimal mess: Everything goes into the same Dutch oven — no juggling multiple pans.
❥ Customizable & forgiving: You can easily swap or skip ingredients depending on what you have.
❥ Kid-friendly (or adult spice optional): Mild enough for picky eaters, or make it spicier with extra hot sauce or jalapeños.
NikkiIngredient Needed for Tortilla Soup
- Avocado oil: Great for sautéing because of its high smoke point and neutral flavor. You can substitute with olive oil or a light vegetable oil.
- Tomato paste: Adds depth and richness — don’t skip it. If you don’t have paste, a couple extra tablespoons of salsa or tomato sauce can stand in (though flavor will be a bit milder).
- Chicken broth: Use low-sodium if you’re watching salt; you can always add more salt later. Swapping part broth for water is fine if needed, just expect a lighter flavor or add bouillon.
- Taco seasoning: Taco seasoning gives a balanced, Mexican-style flavor. If you prefer using plain chili powder instead, taste and adjust salt & cumin.
- Rotel & fire-roasted tomatoes: They bring a nice smoky, slightly spicy note. If you don’t have Rotel, plain diced tomatoes plus a pinch of chili flakes or a can of diced green chiles works too.
- Black beans & corn: These add heartiness — if you want lower-carb, skip the corn or swap beans for extra veggies like bell pepper or zucchini.
How To Make Chicken Tortilla Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sauté Onion & Tomato Paste
In a Dutch oven over medium-high heat, add the avocado oil and diced yellow onion. Sauté until onions turn translucent.
During the last minute, stir in the tomato paste — this helps deepen the flavor and caramelizes slightly for a richer base.
Step 2 | Add Broth & Season the Soup
Pour in the chicken broth. Add shredded chicken, diced fire-roasted tomatoes (or slightly pureed/chopped, or leave diced), and Rotel.
Sprinkle in garlic powder, cumin, taco seasoning (or chili powder), and a couple dashes of hot sauce if you like heat. Give it a good stir so the spices meld evenly.
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Step 3 | Add Beans, Corn & Finish Touches
Stir in drained black beans and frozen fire-roasted corn. Then push in the lime juice and chopped cilantro (about ⅓ cup, or more if you love that fresh herb flavor).
Step 4 | Simmer & Serve
Bring the soup to a boil, then reduce heat to medium-low. Let it simmer for about 30 minutes to let flavors meld. If you’re not ready to serve right away, lower the heat and keep warm.
Serve over a scoop of rice if you like, and top with shredded Mexican cheese, diced avocado, sour cream, extra cilantro, tortilla strips, and jalapeño slices for some kick.
Variations and Substitutions
- Creamy version: Stir in ¼–½ cup heavy cream, half-and-half or sour cream at the end for a richer, creamier soup.
- Vegetarian swap: Skip the chicken and double up on beans or add extra veggies like bell peppers, zucchini, or sweet potatoes — and use veggie broth.
- Heat lovers’ version: Add chopped jalapeños while sautéing onions or stir in a spoonful of chipotle in adobo near the end.
- Tex‑Mex rice bowl: Serve over rice and top with all the garnishes — it becomes a hearty taco‑bowl style meal.
Recipe FAQs
Yes — if you use raw chicken breast or thighs, add them with the broth and simmer until fully cooked before shredding. Then continue with beans and corn step.
Absolutely. Once cooled, store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
As written, it’s mild-to-medium (this also depends on your taco seasoning). You’re in control — add or skip hot sauce and jalapeños depending on your family’s tolerance.
What to Serve with Easy Chicken Tortilla Soup
This soup is all about the toppings—so set up a little topping bar if you can! Everyone can customize their bowl just the way they like it. We love shredded Mexican cheese, sliced avocado, a dollop of sour cream, crunchy tortilla strips, fresh cilantro, jalapeños for heat, and an extra squeeze of lime. You can even serve it over rice to make it heartier (this is how our local Mexican restaurant serves it.
We love it with my Mexican Chopped Salad with Chipotle Vinaigrette Dressing and Cheesy Green Chile Bread!
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Chicken Tortilla Soup
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Equipment
Ingredients
- 1 tablespoon avocado oil
- ⅓ cup diced yellow onion
- 2 tablespoons tomato paste
- 6 cups chicken broth - (add more to your desired consitency)
- 2 cups cooked shredded chicken - shredded
- 10 ounce Rotel Original
- 15 ounce diced fire-roasted tomatoes - (slightly pureed, chopped, or leave diced)
- 2 teaspoons garlic powder
- ½ teaspoon cumin
- 1 ounce taco seasoning - (or 2 teaspoons chili powder)
- 2 dashes hot sauce - optional – to taste
- 15 ounces black beans - drained and rinsed
- 12 ounces fire-roasted corn - frozen
- 1 lime - juiced
- ⅓ cup chopped cilantro leaves - to taste or use as a garnish
- Mexican blend shredded cheese
- cilantro
- avocado
- slice jalapenos
- tortilla strips
- sour cream
Instructions
- In a Dutch oven, over medium-high heat, add 1 tablespoon avocado oil and diced onion. Sauté until translucent. During the last during the last minute of cooking time add tomato paste stirring to cook.
- To the pot, add chicken broth, shredded chicken, diced tomatoes, Rotel, garlic powder, cumin, taco seasoning, and hot sauce (if using). Stir to combine.
- Then add in black beans, fire-roasted corn, lime juice, and cilantro. Stir to combine.
- Bring to a boil, reduce to medium-low heat, and simmer for 30 minutes. If not serving right away, reduce the heat to low until ready to serve.
- If desired, serve over a scoop of rice and garnish with shredded cheese, diced avocado, sour cream, cilantro, tortilla strips, and jalapeño slices.
Notes
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Mmm, one of my all-time favorite soups. Yours is so pretty with the blue and white corn strips on top.
Bravo to replicating a restaurant fave, Nikki =) Love the cheery colors in your tortilla soup. Pinning!
Great idea to jazz up the chicken that you add to your soup! So much depth of flavor, how could it NOT be amazing????
Hi Nikki, love everything about this soup, sounds like you have added so much flavor. Pinning for later.
Wish I had this recipe this winter – what a great, hearty soup for cooler weather!
great looking tortilla soup, I definitely want to try this!
I love chicken tortilla soup and though everyone seems to make it differently it’s always delicious isn’t it? I can’t wait to try this…and you chicken verde too!