This Easy Chicken Tortilla Soup is the ultimate comfort food—warm, hearty, and bursting with bold Southwestern flavors. With simple ingredients and minimal prep, it's a cozy weeknight meal that comes together fast.
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Living in the southwest, we eat lots of tasty meals like green chile stew, southwest chicken, and sour cream chicken enchiladas. This tortilla soup fits right in when the weather starts to get a little colder!
Why This Recipe Works:
- Quick and Convenient: Uses everyday ingredients and comes together fast—perfect for busy weeknights.
- Bold, Comforting Flavor: A savory broth with tender chicken, spices, and toppings like crispy tortilla strips and avocado makes every bite satisfying.
- One-Pot Wonder: Minimal cleanup and maximum flavor in just one pot.
- Easily Customizable: Add beans, corn, or spice it up—this recipe adapts to your taste and pantry.
What You Need For This Recipe
Chicken- Two large boneless skinless chicken breasts are all you need, but 4-6 boneless skinless thighs also work.
Spices- I love the combo of oregano, chile powder, in addition to the fresh veggies and herbs.
Crushed Tomatoes- A big can of crushed tomatoes makes this dish so flavorful and easy to make!
Toppings- These are just as important to the overall flavor and recipe. It’s not a chicken tortilla soup without the tortilla chips, avocado slices, some cheese, green onions, and cilantro! Even a dollop of sour cream is super tasty on top!
Substitutions and Variations
Chicken- Use boneless, skinless cooked chicken thighs, rotisserie herb butter chicken, or even some leftover smoked turkey to make this soup.
Beans- 1 can (15 oz) of black beans, rinsed and drained, can be added along with the chicken and corn if desired.
Hominy- If you want to add hominy, I love to add 1 cup, and reduce the corn to half a can.
How to Make Easy Chicken Tortilla Soup
- Step 1: Cook chicken, then shred.
- Step 2: Heat oil in a large stock pot, then sauté the onions and garlic.
- Step 3: Add seasonings, crushed tomatoes, broth, and water, and bring to a simmer.
- Step 4: Add corn, green chile, cilantro, and cooked shredded chicken, and simmer.
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- Step 5: Ladle into bowls and garnish with avocado, tortilla strips, cheese, and more cilantro.
Frequently Asked Questions
This soup, although delicious on its own, is great served alongside some no-knead bread, a delicious cucumber avocado salad, or chips and pineapple mango salsa or roasted tomatillo salsa. Also, a fresh lemonade or limeade is a refreshing drink to go along with it.
Allow the soup to cool, then place it in an air-tight container for up to four days.
Yes. Make the soup, let it cool, then place it (without the chips and garnishes) in a freezer-safe container. It will last up to 3 months in the freezer. When ready to eat, allow to thaw overnight, then reheat on the stove and top with the tortilla chips and all the other garnishes.
Eat the soup within four days.
More Related Recipes
If you like this recipe, make sure to check out all my easy entrée recipes, like beef with garlic sauce, fried spaghetti, shake and bake chicken, and these delicious Mexican street tacos!
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Easy Chicken Tortilla Soup
Ingredients
- 2 large boneless chicken breast halves cooked and shredded, ~3-4 cups
- 1 tablespoon olive oil
- 1 onion medium, chopped
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 28 ounce can crushed tomatoes
- 14.5 ounce can of chicken broth
- 1 cup water
- 14.5 ounce can whole corn kernels drained
- ½ cup green chile chopped
- ¼ cup fresh cilantro chopped
- ½ cup tortilla chips/strips crushed
- 2 avocados medium, sliced
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons green onions chopped
Instructions
- Cook chicken breast, then allow to cool enough to cut/shred. You can do this on the stovetop or in the oven. If in the oven, preheat oven to 450°F. Add a little oil to a baking dish, then place the breasts in the dish, sprinkle with salt and pepper, and bake until done, ~15-20 minutes or until a thermometer reads an internal temperature of 165°F. You will need to adjust cooking time depending on the thickness of the chicken breasts.2 large boneless chicken breast halves
- In a large pot, add oil over medium heat. Then add the onion and garlic. Sauté until soft and fragrant, about 5 minutes.1 tablespoon olive oil, 1 onion, 3 cloves garlic
- Stir in the chile powder and oregano, then add the crushed tomatoes, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 5 minutes.2 teaspoons chili powder, 1 teaspoon dried oregano, 28 ounce can crushed tomatoes, 14.5 ounce can of chicken broth, 1 cup water
- After 5 minutes, stir in cooked chicken, drained canned corn, green chile, and chopped cilantro. Simmer for 10 minutes.2 large boneless chicken breast halves, 14.5 ounce can whole corn kernels, ½ cup green chile, ¼ cup fresh cilantro
- Ladle soup into bowls and top with crushed tortilla chips/strips, cheese, sliced avocado, green onions, and a little extra cilantro.½ cup tortilla chips/strips, 2 avocados, ½ cup shredded Monterey Jack cheese, 2 tablespoons green onions
Notes
- Storage: Allow the soup to cool, then place it in an air-tight container for up to four days.
- Freeze: This soup freezes great! To freeze: make the soup, let it cool, then place it (without the chips and garnishes) in a freezer-safe container. It will last up to 3 months in the freezer. When ready to eat, allow to thaw overnight, then reheat on the stove and top with the tortilla chips and all the other garnishes.
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