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4.41 from 67 votes

Chicken Tortilla Soup

Recipe from Two Peas and Their Pod

This Mexican inspired soup is perfectly spiced, satisfying, and made in ONE pot! Top your bowl with crispy tortilla strips and a variety of delicious toppings! This easy chicken soup is always a crowd-pleaser!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Mexican
Keyword: chicken
Servings: 8
Calories: 319kcal


For the Tortilla Strips:

  • 8 corn tortillas, cut into thin strips
  • 1/4 cup olive oil or avocado oil
  • Kosher salt, to taste

For the tortilla soup:

  • 1 tablespoon olive oil or avocado oil
  • 1 yellow onion, diced
  • 1 red bell pepper, seeds removed and diced
  • 1 small jalapeño pepper, seeds removed and minced
  • 4 garlic cloves, minced
  • 1 dried bay leaf
  • 32 ounces chicken broth
  • 14.5 ounces fire roasted diced tomatoes
  • 10 ounces diced tomatoes & green chiles, like Rotel
  • 15 ounces black beans, rinsed and drained
  • 2 cups shredded cooked chicken, we use rotisserie chicken
  • 1 cup frozen or fresh corn
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Kosher salt and black pepper, to taste
  • 1/3 cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh lime juice
  • Optional Toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges


  • To make the tortilla strips: In a small skillet, heat the olive oil over medium-high heat. Add tortilla strips in small batches and cook for 30 seconds to 1 minute, or until lightly browned. Remove with tongs or a slotted spoon and place on a plate that has been lined with a paper towel. Season with salt while they are still warm. Set aside.
  • To make the soup: In a large pot, heat the olive oil over medium-high heat. Add the onion, red pepper, and jalapeño. Cook until tender, about 4 minutes, stirring occasionally. Add the garlic and bay leaf and cook for 1 minute.
  • Add the chicken broth, tomatoes, black beans, chicken, corn, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and turn the heat to low. Simmer for 10 to 15 minutes. Stir in the cilantro and fresh lime juice. Taste and adjust seasonings, if necessary. Remove the bay leaf.
  • Ladle the soup into bowls and top with tortilla strips and desired toppings. Serve immediately.


Store leftover soup in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. 


Calories: 319kcal | Carbohydrates: 36g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 543mg | Potassium: 596mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1033IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 3mg