How To Make Chicken Tortilla Soup

There’s something about the smell of chicken tortilla soup simmering on the stove that captures everyone’s attention. The smoky, cumin-rich aroma drifting through the kitchen draws people in from other rooms, asking, “What are you making?” before you’ve even set the table.

This soup has it all: a rich, well-seasoned broth that envelops tender shredded chicken, sweet corn, and hearty black beans, all topped with crispy tortilla strips. Every spoonful offers a different experience: smoky broth, a hint of lime, a cool dollop of sour cream, and a crunch that leads to something truly satisfying. It’s the kind of bowl that makes you pause for a moment.

And the best part? This is a recipe that the whole family will genuinely enjoy, even the picky eaters and those who say they don’t like soup. Set up a toppings bar with cheese, avocado, cilantro, and extra lime, and suddenly everyone is customizing their bowl like they’re at their favorite restaurant. But you made it at home, in one pot, on a regular Tuesday night.

Whether you’re feeding a hungry group on a weeknight, looking for something cozy to bring to a gathering, or just craving a bowl of bold flavor, this chicken tortilla soup is perfect. I’ve made it countless times, adjusted it until every layer of flavor shines, and I can’t wait to share it with you.

Let’s dive in.

How To Make Chicken Tortilla Soup

• 2 boneless & skinless chicken breasts (about 1 pound)
• 4 cups chicken broth (32 ounce)
• 14 ounces fire-roasted tomatoes
• 1 cup corn (fresh, canned, or frozen)
• 1 cup heavy cream
• 1/2 cup cheese of choice (I used cheddar and shredded it at home)
• 2 tablespoons olive oil
• 1 small onion diced
• 1/2 bell pepper chopped
• 3-4 cloves garlic ( minced or pressed )
• 1 jalapeno ( seeded and minced )
• cilantro ( chopped )
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt to taste

Toppings

• Avocado
• Tortilla Strips
• Shredded Cheese
• Cilantro
• Lime

1. Heat about 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2. Add the diced onion and cook for about 2 minutes until it’s tender and translucent.

3. Add the garlic and cook for about 1 minute.

4. Once the onions and garlic are cooked and fragrant, add the bell peppers, jalapeno, and cilantro.

5. Stir to combine and sauté for another minute.

6. After the aromatics are sautéed, add the fire-roasted tomatoes along with their juices; stir to combine while scraping the bottom to ensure nothing is sticking.

7. Next, add the black beans, making sure they are well drained.

8. Add your corn; if using canned corn, drain it well before adding.

9. Then, add your spices: chili powder, cumin, smoked paprika, and oregano, along with salt and black pepper. I didn’t bloom them in oil since I have picky eaters who don’t like strong flavors, especially cumin. This way, it’s still flavorful but not overwhelming.

10. Stir to combine.

11. Add the chicken breasts directly into the pot and reduce the heat to medium.

12. Pour in the chicken broth, stir, and cover with a lid to allow the broth and chicken to combine. Cook for about 15 minutes, until the chicken breasts are fully cooked.

13. While the chicken and broth cook, shift your focus to the tortilla chips. On a chopping board, cut the taco-size wraps in half, then slice them into strips.

14. Heat about 1 tablespoon of oil in a pan over medium-high heat and toast the tortilla strips.

15. Cook them until they are golden and crispy. Once they’re done, turn off the heat and let them rest on a chopping board. They will become even crispier as they cool.

13. Chicken breast should now be done and cooked through. Remove the chicken breast from the broth and set it aside on a wooden board to shred. Use a fork to shred the chicken to your liking.

14. For a restaurant-quality, silky chicken tortilla soup, use an immersion blender to briefly blend the ingredients in the pot, 3 to 4 short pulses, not a full blend.

15. Add the shredded chicken back into the pot and stir to combine. Allow it to cook for about 4 minutes.

16. For the final touch, add in a cup of heavy cream to make the dish creamier. Stir to combine and simmer on low heat for about 2 to 3 minutes.

17. Add a squeeze of lemon juice and shredded cheddar cheese, then stir to combine.

18. Your chicken tortilla soup is now ready. Turn off the heat and let the pot rest for about 5 minutes for the flavors to settle.

19. Serve and enjoy.

Check Out More Recipe Ideas!

How to Make Buffalo Chicken Dip

How To Make Chicken Noodle Soup