This chicken tortilla soup comes together in 50 minutes using shredded cooked chicken, black beans, corn, and a simple spiced broth — no special equipment, no hard-to-find ingredients. It makes six bowls, reheats well, and the toppings let everyone at the table customize their own. If you need a filling weeknight dinner that doesn’t require much cleanup, this is a reliable one to keep in rotation.
Why this recipe works
Two things make this soup work. First, the spices — cumin and chili powder — go into the broth early and simmer for a full 10 minutes before the chicken, corn, and beans are added. That extra time lets the flavors absorb into the liquid instead of just floating on top. Second, the soup uses already-cooked shredded chicken, which means you’re not trying to cook raw chicken through in a thin broth. The chicken just needs to warm and absorb flavor during the final 10–15 minutes of simmering, so it stays tender rather than turning rubbery.
Troubleshooting
- Broth tastes flat or thin: The most common cause is under-seasoning. Low-sodium broth is great for controlling salt, but it needs a pinch of salt added at the end. Taste after the final simmer and adjust — the difference is noticeable.
- Soup is too spicy for kids: Cut the chili powder to half a teaspoon and skip any extra heat at the table. The cumin still gives the broth good flavor without the burn. You can always add hot sauce to individual bowls for adults.
- Broth is too watery: Let the soup simmer uncovered for an extra 5 minutes after adding the chicken and beans. This reduces the liquid slightly and concentrates the flavor without changing anything else.
- Tortilla strips go soggy immediately: Add them right before eating, not while the soup is still steaming in the pot. Skip the garnish entirely if you’re packing leftovers for lunch — not worth the extra dish.
- Chicken turns stringy or dry: This usually means it simmered too long. Once the chicken is in, keep the heat at a low simmer and don’t go past 15 minutes. Rotisserie chicken works especially well here because it’s already moist.
Storage and reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. Keep the tortilla strips and fresh toppings — avocado, cilantro, lime — separate, or they’ll turn soft and brown. The soup freezes well for up to 3 months; let it cool completely before transferring to freezer-safe containers. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout — about 8 minutes. You can also microwave it in 90-second intervals, stirring between each. The broth may thicken slightly in the fridge as the beans absorb liquid; just add a small splash of water or broth when reheating to loosen it back up.
Chicken Tortilla Soup
Equipment
- Large pot or Dutch oven (5-quart / 4.7L minimum)
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Ladle
- Citrus squeezer (optional)
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped, about 1 cup / 150g
- 2 cloves garlic minced
- 2 cups diced tomatoes about 12 oz / 340g — heirloom, Roma, or one 14.5 oz / 400g can of diced tomatoes, drained
- 4 cups chicken broth 1 liter, low-sodium preferred
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pinch salt to taste
Main Ingredients
- 2 cups cooked chicken shredded, about 280g — rotisserie chicken works well
- 1 cup corn kernels fresh or frozen, about 150g
- 1 cup black beans cooked or canned, drained and rinsed, about 170g
Garnishes
- 4-6 small corn tortillas cut into thin strips and baked or fried until crisp
- 1 medium avocado diced
- ¼ cup fresh cilantro roughly chopped, about 10g
- 1 medium lime cut into wedges
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant, stirring frequently to prevent burning.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Stir in the diced tomatoes, followed by the chicken broth. Bring the mixture to a gentle simmer.2 cups diced tomatoes, 4 cups chicken broth
- Add the cumin and chili powder, mixing well to combine the spices into the broth. Let it simmer for 10 minutes to infuse the flavors.1 teaspoon ground cumin, 1 teaspoon chili powder
- Incorporate the shredded chicken, corn, and black beans. Allow the soup to continue simmering for another 10–15 minutes, stirring occasionally.2 cups cooked chicken, 1 cup corn kernels, 1 cup black beans
- Taste and adjust seasoning with salt as needed. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, chopped cilantro, and a generous squeeze of fresh lime juice. Serve immediately.1 pinch salt, 4-6 small corn tortillas, 1 medium avocado, 1/4 cup fresh cilantro, 1 medium lime
Notes
Nutrition
Common questions
Can I use rotisserie chicken instead of cooking my own?
Yes — rotisserie chicken is actually one of the best options for this recipe. It’s already seasoned and moist, and it shreds easily. Just pull it apart before adding it to the pot and follow the recipe as written.
Can I make this vegetarian?
Swap the chicken broth for vegetable broth and leave out the chicken. To keep it filling, add an extra cup of black beans or a cup of diced zucchini along with the corn.
Do I have to use heirloom tomatoes, or can I use canned?
Canned diced tomatoes work fine — use one standard 14.5-ounce can, drained. The soup will be slightly less bright in flavor but still very good, and it’s a useful shortcut on busy nights.
How do I make the tortilla strips without frying?
Cut corn tortillas into thin strips, toss them with a little oil and a pinch of salt, and bake at 400°F for 10–12 minutes until crisp. They come out crunchy and hold up slightly better than pan-fried strips.
Try these next
- Sizzling Chicken Quesadillas
- Smoky Oaxacan Chicken Enchiladas with Roasted Chili Sauce
- Handmade Flour Tortillas Fresh from Your Home Kitchen
- Classic Mexican Guacamole
