My current favorite cozy-but-bold recipe: Chicken Tortilla Soup! A rich, tomatoey broth, tender shredded chicken, black beans, sweet bursts of corn, and the perfect kick of spice. Finished with a squeeze of lime, fresh cilantro, and (of course) crispy tortilla strips for that irresistible crunch.

overhead view of chicken tortilla soup in red pot

Think – taco night meets big hug in a bowl. Except – it’s weeknight-friendly, and nobody has to assemble their own tacos.

Why you’ll love this recipe

Let me just say upfront – this Chicken Tortilla Soup is not a strictly traditional version (as far as I know). But it is packed with bold, Tex-Mex-inspired flavors, and honestly, that’s all that matters if you just want a really good meal. I gave it a name that tells you exactly what to expect: a warm, comforting, slightly spicy, totally spoon-worthy soup that you’ll want to make again and again. And just in case my words/photos don’t tell you well enough, here’s why you need this soup in your life:

Big flavor, minimal effort – Let the spices, fire-roasted tomatoes, and slow-simmered chicken do the work while you sit back and feel like a soup-making genius.
Easily customizable – Want it extra spicy? Add more jalapeño. Prefer a thicker/creamier soup? Mash some of the beans. Need a little extra indulgence? Pile on the cheese and sour cream.
All about the toppings – This is a choose-your-own-adventure kind of meal. Crunchy tortilla strips, creamy avocado, melty cheese… go as simple or as extra as you want!

frontal view of ladle scooping up chicken tortilla soup from pot

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of chicken tortilla soup ingredients with text labels — Ingredients to make Chicken Tortilla Soup: 2 tbsp oil, 1 onion, 1 jalapeño, 3 cl garlic, 1 tsp smoked paprika, 2 tsp cumin, 32 oz broth, 28 oz fire-roasted tomatoes, 1 lb chicken breasts, 15 oz black beans, 1 c. corn, 2 tsp chili powder, pinch cayenne, salt & pepper, lime, ⅓ c. cilantro, tortillas/tortilla strips

Ingredient notes

Chicken – I usually go for chicken breast because it’s lean and shreds great after simmering. But if you want extra flavor and tenderness, swap in boneless, skinless thighs. No need to chop – just let them cook whole, then shred.
Fire-roasted tomatoes – These bring a smoky depth to the broth that regular canned tomatoes just don’t have. If you only have regular diced tomatoes, add a pinch of smoked paprika to make up for it.
Black beans – I love the heartiness they add, but pinto beans work too! Or leave them out if you’re not a fan.
Frozen corn – Sweet pops of corn balance the spice, and frozen is the easiest option. Canned (drained) or fresh off the cob also work.
Tortilla strips – The crunch factor! If you don’t want to make your own, store-bought tortilla chips work just fine. Crumble them over the top or just serve them on the side for dipping.
Spices – The cumin, chili powder, and smoked paprika are key for warmth and depth. If you’re missing one, taco seasoning can work in a pinch!
Lime juice & cilantro – Absolute musts for brightness and fresh flavor. If you’re one of those people who think cilantro tastes like soap (I don’t judge), swap it for fresh parsley.
Toppings – This soup is all about the toppings. Cheese, avocado, sour cream – go wild. Want some heat? A few slices of fresh jalapeño or a drizzle of hot sauce will do the trick.

How to make chicken tortilla soup

Let’s make some seriously good Chicken Tortilla Soup! I’ll walk you through each step so you know exactly what to do (and why). By the end, you’ll have a steaming bowl of bold, comforting, taco-night-meets-soup perfection.

Step 1: Make the tortilla strips (optional, but highly recommended!)

If you’re making your own crispy tortilla strips (which is optional but not really optional if you ask me – it’s easy and worth it!), preheat your oven to 375°F. Grab 6 small corn tortillas and slice them into thin ¼-inch strips. Toss them with 2 tablespoons of olive oil and a pinch of salt, then spread them out on a baking sheet.

Bake for about 10 minutes until they’re golden and crisp. Set them aside while we make the soup (if you don’t eat half of them as you wait).

overhead view of unbaked tortilla strips on baking sheet — oil/season tortilla strips

overhead view of baked tortilla strips on baking sheet — bake until crispy

Step 2: Sauté the aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Once it’s shimmering, toss in 1 chopped onion, 1 diced jalapeño (without seeds or with seeds for heat – you decide!), and 3 minced garlic cloves.

Let them cook for about 5–8 minutes, stirring occasionally, until they soften and smell amazing. This step builds the foundation of flavor for the whole soup, so don’t rush it!

overhead view of uncooked aromatics in pot — add aromatics to hot oil

overhead view of cooked aromatics in pot — cook until softened

Step 3: Toast the spices

Sprinkle in 1 teaspoon of smoked paprika and 2 teaspoons of ground cumin. Stir them around for about a minute to toast them.

This wakes up the spices and deepens their flavor, giving your soup that rich, smoky taste. If you just toss them in later with the broth, you miss out on this extra layer of deliciousness!

overhead view of cooked aromatics in pot with spices — add spices

overhead view of cooked aromatics in pot stirred together with spices — stir and toast

Step 4: Add the broth and tomatoes

Pour in 32 ounces of chicken broth and add in a 28-ounce can of fire-roasted tomatoes (juice and all!). Give everything a good stir and bring it to a gentle simmer. This is where all those flavors start to meld together.

overhead view of fire roasted tomatoes in pot — add tomatoes and broth

overhead view of soup base in pot — bring to a simmer

Step 5: Add the rest and simmer

Now, place 1 pound of boneless, skinless chicken breasts right into the pot. No need to cut them up—they’ll cook whole and shred great later. Add in 15 ounces of drained and rinsed black beans and 1 cup of frozen corn.

Sprinkle in 2 teaspoons of chili powder, a pinch of cayenne (if you want a little heat), and salt and pepper to taste. Stir everything together, cover the pot, and let it simmer on low for 20–25 minutes. The chicken will gently cook in the broth, soaking up all those amazing flavors.

overhead view of soup base with raw chicken and beans in pot — add remaining ingredients

overhead view of red dutch oven with lid — cover and simmer

Step 7: Shred the chicken

Once the chicken is fully cooked (it should reach 165°F internally), pull it out and place it on a cutting board. Let it rest for 5 minutes so the juices redistribute, then use two forks to shred it into bite-sized pieces. This should be easy – the chicken will be super tender! Add it back into the pot and give it a stir.

overhead view of cooked chicken in tomato broth — remove cooked chicken

overhead view of shredded chicken on wooden cutting board — shred using two forks

Step 8: Finish with lime juice and cilantro

Squeeze the juice of 1 lime directly into the soup. This adds a bright, fresh contrast to all the deep, smoky flavors. Stir in ⅓ cup of chopped cilantro (or parsley). Give everything a final taste and adjust the salt and pepper if needed.

overhead view of shredded chicken and chopped cilantro on top of tomato broth in pot — add chicken, cilantro and lime

overhead view of chicken tortilla soup in pot — stir and adjust seasoning

overhead view of ladle over chicken tortilla soup in pot

Ladle the soup into bowls and pile on your favorite toppings. Crispy tortilla strips are a must for crunch, but don’t stop there—diced avocado, shredded cheese, sour cream, extra lime wedges, and fresh cilantro all make this even better.

And that’s it! A warm, bold, and ridiculously delicious bowl of Chicken Tortilla Soup that you’ll want to make again and again. Now go grab a spoon and enjoy!

front view of chicken tortilla soup with toppings in bowl

Top tips for recipe success

Sauté the aromatics properly – Don’t rush the onion, jalapeño, and garlic step! Let them cook until soft and fragrant—this is where the deep flavor starts. If they burn, the soup will taste bitter, so keep the heat at medium and stir occasionally.
Toast the spices – Stirring the cumin and smoked paprika into the hot oil before adding the broth wakes them up and intensifies their flavor. If you skip this, your soup won’t have the same depth. I skip doing this with the chili and cayenne – depending on how spicy they are, they can really burn your eyes and airways while toasting!
Shred the chicken right – Use two forks to pull it apart, or for an easier method, toss it in a bowl and use a hand mixer (it shreds in seconds!). Just don’t chop it into cubes – it won’t absorb as much flavor.
Adjust the spice level – If you love heat, keep the jalapeño seeds in and add more cayenne. If you’re feeding kids or spice-sensitive eaters, you can leave the jalapeño out entirely or use mild chili powder instead.
Taste and adjust seasoning – Every broth and canned tomato brand is a little different. If your soup tastes flat at the end, add a pinch more salt or another squeeze of lime – it usually fixes everything.
Soup too thick? – Add a splash of broth. Too thin? Let it simmer uncovered for a few more minutes, or stir in a small spoonful of refried beans to thicken it up.

Helpful recipe hints

Change it up – variations!

Make it creamy – Stir in ½ cup of heavy cream or a dollop of sour cream at the end for a richer, velvety broth.
Veggie-packed – Add diced zucchini, bell peppers, or carrots for extra color and nutrition. I love sneaking in extra veggies, and they soak up the flavors beautifully.
Slow cooker version – Follow the sauté steps, then place the aromatics and everything else (except the lime juice and cilantro) into a 4-5 quart slow cooker and cook on HIGH for 3–4 hours. Shred the chicken, stir in the lime juice and cilantro, and serve!

Soup storage tips

Storing leftovers – Let the soup cool before transferring it to an airtight container. Store in the fridge for up to 3 days. When reheating, warm it gently on the stovetop over low heat or in the microwave, adding a splash of broth if it thickens too much.

Freezing instructions – This soup freezes great, but leave out the lime juice and cilantro (they lose their fresh flavor when frozen). Freeze the soup in an airtight container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove. Stir in fresh lime juice and cilantro before serving for the best flavor!

What not to freeze – Tortilla strips and toppings don’t freeze well, so add those fresh when serving. If you like a thick soup, freezing can slightly change the texture, but a quick stir after reheating fixes everything!

Best soup pairings

Scoop it into a bowl and pile on the toppings – extra cheese, avocado, a big dollop of sour cream, whatever makes you happy. Serve it up with a side of warm, buttery cornbread or a plate of crispy cheese quesadillas for dunking. Got leftovers? Turn it into a next-day taco filling if it has thickened too much, or pour it over rice for a Tex-Mex twist on chili.

This soup is the kind of meal that just works – busy weeknight, lazy weekend, game day, sick day, anytime-you-need-a-hug-in-a-bowl day. Make it once, and it’ll be on repeat forever!

overhead view of bowls with chicken tortilla soup

More soup recipes to try

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Chicken Tortilla Soup

Why you’ll love this recipe