Name: Easy Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1/2 medium onion (chopped); 4 cloves garlic (minced); 4 cups chicken broth; 2 (13.5 ounce) cans fire-roasted diced tomatoes (with juices); 1 pound uncooked chicken thighs ((boneless, skinless)); 1 (14 ounce) can black beans (drained & rinsed); 1 (12 ounce) can corn (drained); 1 (4 ounce) can diced green chilies; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; Salt & pepper (to taste); Toppings (optional, to taste): tortilla strips/chips, lime juice, shredded cheese, cilantro, sour cream, avocado

Why you'll love it

I based this simple chicken tortilla soup on my popular Instant Pot Chicken Tortilla Soup. It was about time I made a stovetop version of this fabulous Mexican-inspired chicken soup that makes amazing leftovers. The flavors just keep intensifying over time!

While I enjoy piling on the toppings in this soup, it's actually pretty healthy for comfort food on its own. We've got pantry staples like fire-roasted tomatoes, canned beans and corn, and a simple seasoning blend from scratch. This shredded chicken tortilla soup is really easy to make in just 40 minutes.

What you'll need

Olive oil - for sautéing

Onion and garlic - I like sweet (Vidalia) onions, and using a garlic press to mince the garlic is a game changer

Chicken thighs - boneless/skinless chicken thighs are juicy and don't dry out easily

Seasoning - ground cumin, smoked paprika, chili powder make up the tasty spice mix

Canned goods - corn, black beans, green chilies, and fire-roasted are staples in Tex-Mex cuisine. They're inexpensive, a time saver, and always in my kitchen!

Chicken broth - to add another layer of savory flavor

Chicken tortilla soup toppings

Crispy tortilla strips are a must! Store-bought ones are convenient, but you can make homemade tortilla strips by cutting corn tortillas into narrow strips and frying them in a half-inch of hot oil until they're lightly browned.

I love fresh toppings like diced avocado, a squeeze of fresh lime juice, jalapeno peppers, and chopped cilantro or scallions.

Top it all off with a dollop of plain Greek yogurt or sour cream and some cotija or Mexican blend cheese.

How to make chicken tortilla soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing onion in a soup pot and adding broth, corn, and tomatoes

In a large pot, sauté the onion in the oil until browned. Stir in the garlic, followed by adding the remaining soup ingredients. Bring the soup to a boil, and then simmer gently until the chicken is cooked through.

adding in chicken to a soup pot of tortilla soup

Take the chicken thighs out, and shred them on a plate with two forks. Use an immersion blender to purée the broth if desired. Return the chicken to the pot, give it a squeeze of lime juice, and enjoy with your favorite toppings.

Substitutions and variations

This soup is not particularly spicy as written. If you want to add some heat, I suggest adding some cayenne pepper (start with 1/4-1/2 teaspoon) and/or use spicy green chilies.

You can use boneless/skinless chicken breasts if you prefer. I recommend keeping an eye on them so they don't overcook, however. They're safe to eat with an internal temperature of 165F. Chicken thighs are much more forgiving.

What to serve with chicken tortilla soup

I prefer to serve the toppings individually in a divided platter so everyone can top their soup individually.

You can't go wrong with Homemade Guacamole and tortilla chips for the table.

Craving a salad? Make my Chipotle Cilantro Lime Ranch Dressing with spring mix or this Black Bean Corn Avocado Salad with Rice.

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