Easy Chicken Tortilla Soup Recipe (ready in less than 30 minutes!)

Name: Easy Chicken Tortilla Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tbs olive oil; 6 garlic cloves, minced; 1 small onion, diced; 2 cups chicken, chopped (cooked or uncooked); 2 tbsp chili powder; 2 tbsp ground cumin; 2 cans (14 1/2 ounces each) diced tomatoes in juice; 1 4 oz can diced green chilies; 2 cans (15 ounces each) black beans, rinsed and drained; 32 ounces chicken broth; 1 cup water; 2 tbs lime juice; 1 package (10 ounces) frozen corn kernels; Salt and pepper to taste; 8 corn tortillas broken into very small pieces

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Today, I’m sharing one of my all-time favorite soup recipes: Quick and Easy Chicken Tortilla Soup. A spice-filled broth, tender chicken, beans, corn, and tomatoes come together in this easy chicken tortilla soup that’s ready in under 30 minutes. It is perfect for busy weeknights!

Bowl of easy chicken tortilla soup topped with avocado, cheese, tortilla strips, and green onions

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Quick and Easy Chicken Tortilla Soup

I love almost every kind of soup, and this Easy Chicken Tortilla Soup is one of my favorites. Sometimes when we go out to a Mexican restaurant (or even Jason’s Deli), chicken tortilla soup is the only dish I’ll order.

A big, hearty bowl of chicken tortilla soup always fills me up, and I don’t feel guilty about eating it because it is packed with chicken, beans, corn, and tomatoes.

While I love the idea of making soup in the slow cooker, I often forget to defrost the chicken, soak the beans, or get the meal started in time. Luckily, this soup is super easy and comes together in under 30 minutes. Of course, if you’re able to let it simmer a little longer, it tastes even better!

You can make this soup with canned or frozen ingredients, homemade chicken broth, cooked beans, and leftover chicken. Use whatever you have on hand. For the version shown here, I used leftover chicken fajita meat, store-bought chicken broth, a can of beans, and the last baggie of black beans I had in my freezer. In the video, I used raw diced chicken.

This recipe runs on the mild side, as all my recipes do. You can easily add more heat with minced jalapeño or a pinch or two of cayenne. Cayenne can be deceptively spicy, as I learned the first time I used it in a blackened fish recipe, lol. Start with no more than 1/8 teaspoon, taste, and add more as needed.

I hope your family enjoys this recipe as much as we do!

Why Make This Easy Chicken Tortilla Soup

Full of flavor – Cumin, chili powder, tomatoes, green chiles, corn, and lime create a savory Tex-Mex broth.
Ready fast – This basic stovetop recipe is ready in under 30 minutes, making it a great busy-night dinner.
Pantry friendly – Canned beans, tomatoes, green chiles, broth, and frozen corn keep the shopping and prep simple.
Easy to customize – Keep it mild for the family, add more heat, or finish each bowl with everyone’s favorite toppings.
Great for leftovers – The soup reheats well, and the flavors are even better after they have had time to blend.

Easy chicken tortilla soup served with shredded cheese, avocado, sour cream, and tortilla strips

Ingredients and Substitutions

These are the ingredients at a glance. You will find the complete amounts in the printable recipe card at the bottom of the post.

Olive oil: For sautéing the onion, chicken, garlic, and spices.
Garlic: The recipe calls for 6 minced garlic cloves. If you use jarred minced garlic, follow the conversion printed on the label.
Onion: Yellow or white onion works well.
Chicken: You will need about 2 cups of chopped chicken. Use cooked or raw chicken breast, chicken thighs, leftover rotisserie chicken, or even canned chicken. I recommend rinsing canned chicken first for better flavor. Raw chicken will add a few minutes to the cooking time.
Spices: Chili powder, cumin, salt, and pepper. If you use an all-in-one taco seasoning, start with 3 tablespoons. Taste the soup at the end and add more if needed.
Diced tomatoes: You will need two cans, including the juice. I like petite diced tomatoes.
Diced green chiles: Canned or fresh both work.
Beans: You will need two 15-ounce cans, rinsed and drained. I used black beans, but pinto beans are great too.
Chicken broth: Use store-bought chicken broth or homemade chicken stock. If you use low-sodium broth, you may need to add more salt at the end.
Corn: I usually use a 10-ounce package of frozen corn, but drained canned corn works too.
Lime juice: Fresh or bottled lime juice is fine.
Corn tortillas: Use corn tortillas, not flour tortillas. Yellow corn tortillas are best because they add corn flavor and soften to help thicken the soup.

Good to Know: Cooked or Raw Chicken

Cooked or leftover chicken makes this soup especially fast. It only needs a minute with the garlic and spices before you add the rest of the ingredients.

If you start with raw diced chicken, sauté it until cooked through and it reaches 165°F before adding the broth and other ingredients. The extra cooking time may push the recipe slightly closer to the 30-minute mark.

How to Make Easy Chicken Tortilla Soup

1 Sauté the onion: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and sauté for about 3 minutes.

2 Add the chicken and seasonings: Add the chicken, garlic, chili powder, and cumin. If you are using raw chicken, sauté until it reaches 165°F. If you are using cooked chicken, cook for another minute to warm through and absorb the spices.

3 Add the remaining ingredients: Stir in the tomatoes and their juice, beans, broth, corn, green chiles, lime juice, and 1 cup of water. Season with salt and pepper.

4 Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Add the broken corn tortillas and cook for 5 to 10 minutes, until they have softened and mostly dissolved. Serve the soup now, or let it simmer over low heat for up to 30 additional minutes to give the flavors more time to blend.

5 Garnish and serve: Top each bowl with shredded cheese, tortilla strips, sliced avocado, sour cream, or your favorite toppings.

Why This Recipe Works

The broken corn tortillas soften as the soup simmers, adding corn flavor while naturally thickening the broth. Cooked or leftover chicken keeps the recipe quick, while briefly warming it with the cumin and chili powder helps distribute the seasonings throughout the soup.

Canned tomatoes, beans, green chiles, and frozen corn make this an easy pantry-friendly meal that still tastes hearty and homemade. The lime juice brightens the finished soup and balances the savory broth.

💡Pro Tip:
Tear the corn tortillas into very small pieces before adding them. Smaller pieces soften and dissolve more evenly, so they thicken the broth without leaving large pieces behind.

Recipe Tips

Season at the end. The sodium level varies by broth, tomatoes, beans, and seasoning, so taste the finished soup before adding extra salt.
Use corn tortillas. Flour tortillas will not add the same corn flavor or dissolve into the broth in the same way.
Simmer longer if you have time. The soup is ready in under 30 minutes, but an optional longer simmer gives the flavors more time to blend.
Thin leftovers as needed. The soup continues to thicken as it cools. Add a splash of chicken broth when reheating if it is thicker than you like.

Topping Ideas

Sour cream
Sliced avocado
Crunchy tortilla strips
Fresh cilantro
An extra squeeze of lime
Shredded cheddar cheese
Sliced jalapeños
Diced green onions

Storage Suggestions

Store leftover chicken tortilla soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of chicken broth if the soup has thickened.

To freeze, let the soup cool completely and transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.

Variations

Make it vegetarian: Use vegetable broth and omit the chicken. You can sauté sliced portobello mushrooms to give the soup more volume.
Make it creamy: During the last few minutes of cooking, stir in 2/3 cup of heavy cream and 1/3 cup of sour cream.
Add more heat: Stir in minced jalapeño or add cayenne, starting with no more than 1/8 teaspoon.
Change the beans or vegetables: Try pinto beans, garbanzo beans, zucchini, or cabbage.
Make homemade tortilla strips: Slice corn tortillas into thin strips and pan-fry them in batches with 1/4 cup of vegetable oil over medium-high heat for 3 to 5 minutes. Once golden and crisp, set them aside on a paper towel to drain and sprinkle with salt.

Frequently Asked Questions

Can I make chicken tortilla soup in the slow cooker?

Yes. If you are starting with raw chicken, cut it into bite-sized pieces and combine everything in the slow cooker except the corn and tortillas. Cook on low for 6 to 8 hours or on high for about 4 hours. Add the corn and tortillas during the final hour. You can also use whole chicken breasts; remove and shred them before returning them to the soup.

Can I make this recipe in the Instant Pot?

Yes. Use the Sauté setting to cook the onion in the oil for about 3 minutes. Add the chicken, garlic, chili powder, and cumin, and sauté until the outside of the chicken is no longer pink. Add the remaining ingredients, secure the lid, and cook at high pressure for 5 minutes. Let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure. Check that the raw chicken has reached 165°F before serving.

Can I use ground beef or turkey instead of chicken?

Yes. Brown the ground beef or turkey, drain it if needed, then add the onion and continue with the rest of the recipe.

What other vegetables can I add?

Zucchini or thinly sliced cabbage would be good additions. You could also add another type of bean, such as garbanzo beans.

Can I use bouillon and water instead of chicken broth?

Yes. I like Better Than Bouillon for making broth. Bouillon can be salty, so wait until the end of the cooking time to decide whether the soup needs any additional salt.

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About the Author

Jamie Sanders is a wife and mom of two based in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family-friendly recipes. Her work has been featured by Martha Stewart, Woman’s World, HuffPost, TODAY, The Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, Redbook, and many other publications. To date, she has shared just under a million free sewing patterns with readers.

Easy Chicken Tortilla Soup