Chicken Tortilla Soup – There’s nothing quite like a steaming bowl of Chicken Tortilla Soup to make you feel warm and cozy. It’s hearty, a little spicy, and loaded with all the best things—tender chicken, black beans, corn, and bright bursts of flavor from green chiles. And let’s be real, the toppings are everything: crunchy tortilla chips, creamy avocado, and melty cheese. It’s quick to throw together, but it tastes like it’s been simmering all day. Comfort food, but with a little extra kick!
The first time I made this soup, I was honestly just trying to use up some leftover chicken and random cans from the pantry. But it quickly turned into a family favorite. My husband took one bite and said, “This is amazing, you have to make this more often!” And my little one? Well, he practically made a game out of dunking tortilla chips into the soup, scooping up all those good bits of chicken and cheese. Now, it’s the dish I whip up when we need something comforting, easy, and guaranteed to put smiles on everyone’s faces.
What makes this Chicken Tortilla Soup truly special?
This soup is like a warm, comforting hug with every spoonful. It’s got that savory, rich broth that’s perfectly seasoned with a hint of spice—not too much, just enough to make it interesting. The beans and corn give it a little sweetness, and the chicken makes it hearty and filling without being heavy. Plus, you can make it your own with all the toppings. Want more crunch? Add extra chips. Need a little more heat? Throw in some jalapeños. It’s simple, quick, and always satisfying. You’ll find yourself craving it on those cold, rainy days or just when you need a little pick-me-up.
What You Need To Make This Chicken Tortilla Soup Recipe?
Olive Oil: Just a bit of olive oil to get everything going. It helps soften the onions and garlic, and honestly, it makes the whole kitchen smell amazing right from the start. You can use avocado oil too if that’s what you have on hand.
Onion & Garlic: These are your flavor foundations. The onion brings a bit of sweetness, while the garlic adds that little punch of savory goodness. I always say, the more garlic, the better—so feel free to toss in an extra clove if you’re feeling it!
Crushed Tomatoes: This is what gives the soup its rich, tomatoey base. I like using canned crushed tomatoes because they’re quick and easy, but you could totally blend up some fresh ones if you have the time.
Chicken Broth & Water: The broth adds that nice depth of flavor, while the water helps lighten things up a bit. If you want an even richer soup, you can skip the water and use all broth.
Chili Powder & Oregano: These two are the keys to giving the soup that warm, slightly smoky flavor. The chili powder adds a bit of spice (but nothing too crazy), and the oregano brings in that earthy, herbal note. It’s a combo that just works.
Black Beans & Corn: These add a little extra heartiness to the soup. The beans make it creamy, and the corn adds a touch of sweetness. Plus, they make the soup look pretty, which is always a bonus.
Chicken: You can’t have Chicken Tortilla Soup without the chicken! Use whatever you have on hand—grilled, roasted, or even rotisserie chicken. Just make sure it’s cooked and cut into bite-sized pieces, so every spoonful gets a bit of chicken.
Green Chiles: These add a mild kick and a bit of tang. If you’re a spice lover, you can always add extra, or even swap them out for jalapeños if you want to turn up the heat.
Cilantro: A fresh, bright finish to balance out all the savory flavors. If you’re not a fan of cilantro, you can skip it, but it really does bring everything together.
Tortilla Chips & Toppings: The best part, right? Crunchy tortilla chips, creamy avocado slices, and melted cheese—these toppings are what make each bowl fun and delicious. Don’t skip out on them, and feel free to add extra!
Want To Save This Recipe?
Steps To Make Chicken Tortilla Soup:
Prep & Sauté: First things first, grab all your ingredients so they’re ready to go. Heat up a tablespoon of olive oil in a big pot over medium heat. Toss in the chopped onion and minced garlic, and let them sauté for about 5 minutes until they’re soft and smelling delicious. Stir in the chili powder and oregano, giving them a quick mix to bring out the flavors.
Build the Base: Pour in the crushed tomatoes, chicken broth, and water. Give it a good stir and bring everything to a boil. Once it’s bubbling, lower the heat to a simmer and let it cook for 5-10 minutes. This is where all those flavors start coming together.
Add the Good Stuff: Now, add in the black beans, cooked chicken, corn, hominy, green chiles, and cilantro. Let the soup simmer for another 10 minutes, so everything gets heated through, and those flavors meld nicely.
Serve & Top It Off: Time to dish it up! Ladle the hot soup into bowls, then get creative with the toppings. Sprinkle on some crushed tortilla chips, add a few slices of avocado, a handful of shredded Monterey Jack cheese, and a little chopped green onion. Serve it up, and dig in while it’s warm!
Tip:
You know what takes this Chicken Tortilla Soup to the next level? Roasting your own corn and chicken. I’m telling you, it makes a huge difference. Just toss some corn kernels and chicken breasts on a baking sheet, drizzle them with olive oil, and sprinkle on a little salt, pepper, and chili powder. Throw it in the oven at 400°F for around 20 minutes. The corn gets this sweet, smoky vibe, and the chicken ends up super juicy with a bit of char. Sure, it’s a few extra minutes, but trust me, the flavor boost is totally worth it.
Frequently Asked Questions:
Can I make this soup in advance?
Yes, absolutely! In fact, this soup gets even better the next day when all the flavors have had more time to meld together. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, reheat it on the stove, and add the fresh toppings when you’re ready to eat.
What if I don’t have hominy?
No problem! You can swap out the hominy for more corn, or even diced potatoes if you want to add a little more texture. It’ll still taste amazing, and you can use what you have on hand.
Is this soup very spicy?
Not really! The green chiles add a mild heat, but it’s nothing too intense. If you’re into more spice, feel free to toss in some diced jalapeños or a dash of hot sauce. And if you prefer it completely mild, just skip the chiles or use a little less chili powder.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Tortilla Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 10.5 oz can condensed chicken broth
- 1 1/4 c water
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 15 oz can black beans, rinsed and drained
- 2 large boneless chicken breasts cooked and cut into bite-sized pieces
- 1 c whole corn kernels cooked
- 1 c white hominy
- 1 4 oz can chopped green chiles
- 1/4 c chopped fresh cilantro
- 1/2 c crushed tortilla chips or to taste
- 2 medium avocados sliced, or to taste
- 1/2 c shredded Monterey Jack cheese or to taste
- 2 tbsp chopped green onions or to taste
Instructions
Get Everything Ready:
- Start by gathering all your ingredients, so you have everything on hand and ready to go.
Sauté the Basics:
- Heat up the olive oil in a stockpot over medium heat. Toss in the chopped onion and minced garlic, and sauté for about 5 minutes until they’re soft and fragrant. Stir in the chili powder and oregano to wake up those flavors.
Build the Broth:
- Pour in the crushed tomatoes, condensed chicken broth, and water. Give it a nice stir to mix everything up, then crank up the heat and let it come to a boil. Once it’s bubbling, lower the heat and let it simmer for 5 to 10 minutes.
Add the Good Stuff:
- Now it’s time to mix in the black beans, cooked chicken, corn, hominy, green chiles, and fresh cilantro. Let it all simmer together for another 10 minutes, allowing the flavors to blend nicely.
Serve It Up:
- Ladle the hot soup into bowls, and don’t forget the fun part—toppings! Sprinkle on some crushed tortilla chips, add a few slices of avocado, a bit of shredded Monterey Jack cheese, and finish with chopped green onions. Dig in and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
