This easy chicken tortilla soup layers smoky chipotle, cumin, and oregano with tender rotisserie chicken and crisp tortilla strips. It’s weeknight-friendly, deeply flavorful, and easy to customize with your favorite toppings.
Table of Contents
Why You’ll Love This Chicken Tortilla Soup
- Quick & Easy: Rotisserie chicken gets dinner on the table fast.
- Big Flavor: Chipotle, cumin, and oregano make a rich, aromatic broth.
- Customizable: Load each bowl with avocado, lime, cilantro, and crunchy strips.
- Cozy & Hearty: Perfect for chilly nights or relaxed weekend lunches.
- Great for Meal Prep: The flavor deepens after a day.
Ingredients
For the soup
- 2 tsp olive oil
- 1 small onion, roughly chopped
- 3–4 cloves garlic, roughly chopped
- 1 jalapeño, stem and seeds removed, roughly chopped
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- ½ tsp ground chipotle pepper (less for mild, more for spicy)
- 3 cups low-sodium chicken stock
- 1 (14-oz) can fire-roasted tomatoes with green chiles
- 1 cup shredded rotisserie chicken
- ¾ cup black beans, rinsed & drained
- ¾ cup frozen corn
- Kosher salt & freshly cracked black pepper, to taste
Crispy tortilla strips
- 2 small corn tortillas, cut into thin strips
- 2–3 tsp neutral oil, for frying
Toppings (optional)
- Shredded Jack cheese (Monterey/Colby/Pepper Jack)
- Avocado (cubed), fresh cilantro, lime wedges
- Sliced green onions, extra jalapeño slices
Notes & Substitutions
- Vegetarian: Use vegetable stock, omit chicken, add extra beans/corn or diced zucchini.
- Beans: Pinto or cannellini work well.
- No rotisserie? Simmer and shred 2 small boneless skinless chicken breasts.
- Thicker soup: Blend more solids or stir in a slurry (1 Tbsp cornstarch + 2 Tbsp cold water) and simmer 1–2 minutes.
Equipment
Gathering your tools before you begin ensures a smooth cooking process. Here’s the essential equipment for this easy chicken tortilla soup:
- Large Saucepan
- Immersion Blender
- Tongs
- Sharp Knife
- Cutting Board
Instructions
Soup Base
- Heat a large saucepan over medium-high heat (add a little olive oil if desired).
- Add the onion, garlic, and jalapeño; sauté 5–7 minutes until softened and translucent.
- Season with salt, pepper, oregano, cumin, and chipotle; cook 1–2 minutes until fragrant.
- Add the fire-roasted tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Use an immersion blender to blend to your preferred smoothness. Taste and adjust seasoning.
- Stir in the black beans, corn, and shredded chicken; warm 5–7 minutes (do not overcook).
Crispy Tortilla Strips
- In a small skillet, heat a thin layer of vegetable oil over medium-high heat.
- Add tortilla strips in a single layer; fry 30–45 seconds per side until crisp and golden.
- Remove with tongs to a paper towel–lined plate and season with a pinch of salt.
Serving
- Divide the soup among 4 bowls.
- Top with shredded cheese, avocado, cilantro, and crispy tortilla strips.
- Finish with lime juice and optional extra jalapeño slices.
Pro Tips & Troubleshooting
- Shred warm chicken quickly with a stand mixer (paddle) on low.
- Sweat the aromatics well for deeper flavor.
- Adjust chipotle to taste—less for mild, more for heat.
- Don’t overcrowd the pan when frying strips for maximum crunch.
- Add beans and corn at the end to keep texture.
Serving, Storage, & Variations
This chicken tortilla soup is incredibly versatile and perfect for any occasion.
Serving: Serve hot with toppings bar—cheese, avocado, cilantro, lime, green onions, and extra jalapeño.
Storage: Cool completely; refrigerate 3–4 days in an airtight container.
Freeze: Up to 3 months without toppings. Thaw overnight; reheat gently, add a splash of stock if needed.
Variations:
- Proteins: leftover roasted turkey, grilled chicken, or even cooked ground beef (chili-style).
- Extra veggies: bell peppers, diced zucchini.
- Spicy kick: a pinch of cayenne or a few dashes of hot sauce.
Nutrition
A serving of this delicious chicken tortilla soup offers a balanced and nourishing meal. This recipe provides a good source of protein and fiber, making it both satisfying and wholesome.
| Nutrient | Amount |
|---|---|
| Calories | 277 kcal |
| Carbohydrates | 36 g |
| Protein | 21 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 554 mg |
| Fiber | 6 g |
FAQ
What is chicken tortilla soup?
A Mexican-inspired soup with a spiced tomato-based broth, shredded chicken, and crispy tortilla strips.
How do I make it thicker?
Blend more of the solids or stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) and simmer briefly.
Slow cooker?
Sauté aromatics, then cook on LOW 6–8 hours or HIGH 3–4 hours; add chicken, beans, and corn for last 30 minutes.
Instant Pot?
Sauté aromatics, add tomatoes and stock, pressure cook 10–12 minutes, quick release; blend, then add beans/corn/chicken to warm.
How long does it last in the fridge?
3–4 days in an airtight container—often tastes better the next day.
Conclusion
Cozy, smoky, and weeknight-easy—this chicken tortilla soup delivers big flavor with simple steps and pantry ingredients. Customize each bowl with your favorite toppings, from creamy avocado to crunchy tortilla strips, and you’ve got a comforting meal you’ll make on repeat.
Tried it? Rate the recipe ⭐⭐⭐⭐⭐ and drop a comment—your tips and tweaks help other readers!
Easy Chicken Tortilla Soup
Equipment
- large saucepan
- Immersion Blender
- small skillet
- tongs
- paper towel lined plate
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 jalapeno pepper stem and seeds removed and roughly chopped
- kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
- 2 small corn tortillas cut into thin strips
Toppings
- shredded cheese colby jack / monterey jack / pepper jack your choice
- quartered limes
- cubed avocado
- cilantro
- sliced green onions
- sliced jalapenos
Instructions
Soup Base
- Heat a large saucepan over medium-high heat (add a little olive oil if desired).
- Add the onion, garlic, and jalapeño; sauté 5–7 minutes until softened and translucent.
- Season with salt, pepper, oregano, cumin, and chipotle; cook 1–2 minutes until fragrant.
- Add the fire-roasted tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Use an immersion blender to blend to your preferred smoothness. Taste and adjust seasoning.
- Stir in the black beans, corn, and shredded chicken; warm 5–7 minutes (do not overcook).
Crispy Tortilla Strips
- In a small skillet, heat a thin layer of vegetable oil over medium-high heat.
- Add tortilla strips in a single layer; fry 30–45 seconds per side until crisp and golden.
- Remove with tongs to a paper towel–lined plate and season with a pinch of salt.
Serving
- Divide the soup among 4 bowls.
- Top with shredded cheese, avocado, cilantro, and crispy tortilla strips.
- Finish with lime juice and optional extra jalapeño slices.