Super easy and effortless Chicken Tortilla Soup made simple ingredients and topped with avocado, sour cream, and crispy tortilla strips!
When I say speedy, I mean it—super-smart shortcuts deliver this amazingly flavorful chicken tortilla soup is just about 20 minutes!
Seriously, you barely have to get out a knife for this recipe; all you have to chop are tortillas and garnishes. The secret here is using your favorite store-bought salsa.
Think about it—they’re packed with flavor, and all of the chopping has already been done for you! Just grab a roasted chicken from your grocer’s deli, open up a few jars and cans, and you’ve got top-notch chicken tortilla soup faster than you can drive to your favorite Mexican restaurant.
If you love Mexican food such as Shrimp Tacos or Nachos you’ll love this Chicken Tortilla Soup!
Not only is it super easy but it’s great for serving guests along with a whole array of toppings they can choose from.
How to Get the Best Results
Because this chicken tortilla soup is designed to be super quick, easy and effortless you need to make sure you buy good quality ingredients for best results.
When it comes to the salsa use your favorite store-bought variety with a ton of flavor. You can go for mild or hot salsa depending on how spicy you’d like the soup to be.
Also, make sure to choose high-quality chicken stock preferably low in sodium for best flavor!
How to Make Chicken Tortilla Soup
1. Heat the spices in a Dutch oven then add some of the tortilla strips, fry until crispy and golden, set aside.
2. Add the salsa and continue to cook for a couple of minutes.
3. Add the stock, chicken, beans, corn, tomato paste, lime, and the remaining tortilla strips.
4. Simmer until thickened slightly then serve garnished with toppings.
Frequently Asked Questions
Can I Make this Low Carb?
Absolutely just omit the tortilla strips and it’s a great low carb meal!
What Can I Top this Soup with?
There are so many choices when it comes to toppings just think of your favorite Mexican toppings such as avocado, sour cream, cheddar cheese or Mexican blend, jalapenos or other chilies of choice or crispy tortilla strips.
How to Thicken Chicken Tortilla Soup?
Make sure to use corn tortillas for this soup as they break down and help thicken the soup giving it a nice creaminess too.
What goes Well with Chicken Tortilla Soup?
This soup is great with a fresh side salad such as our Avocado Salad, Greek Salad or Cucumber Salad.
You can also load up in tortilla chips or extra crispy strips for dunking.
How Long Does Chicken Tortilla Soup Last?
The soup will last well in the fridge for 2-3 days or can be frozen in suitable containers. Just thaw the soup as needed.
Top Tips for Making Chicken Tortilla Soup
- Starting this recipe by making the crispy tortilla strips has a hidden bonus—heating the spices brings out their natural oils, making them even more flavorful.
- Customize this recipe by using your favorite salsa. You can use pico de gallo, which is slightly more chunky and less processed, or even tomatillo salsa.
- Be sure to use corn tortillas for this recipe; they break down and dissolve into the simmering broth, giving the soup a nice hearty thickness.
- If you can find fire-roasted corn kernels in your grocery’s freezer section, by all means, use them!
- When it comes to toppings, let your imagination run wild! Queso fresco, crumbled goat cheese, pepitas, and sliced radishes would also be delicious.
More Delicious Soup Recipes to Try;
Instant Pot Spaghetti and Meatballs
If you’ve tried this Chicken Tortilla Soup then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you
Chicken Tortilla Soup
Ingredients
- 3 Tbsp. olive oil
- 1 1/2 tsp. ground cumin divided
- 3/4 tsp. smoked paprika
- ½ tsp. black pepper
- 8 corn tortillas thinly sliced (about 2 cups), divided
- ½ tsp. kosher salt plus a pinch for tortilla strips
- 2 cups salsa or pico de gallo
- 6 cups reduced-sodium chicken stock
- 3 cups shredded cooked chicken
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- 2 Tbsp. tomato paste
- Zest and juice of 1 lime
- Chopped avocado fresh cilantro, sliced jalapeno, and sour cream, for garnish
Instructions
- In Dutch oven, heat olive oil, 1 teaspoon cumin, paprika, and pepper over medium heat.
- Add ½ cup tortilla strips to oil; cook, stirring frequently, until crispy, about 2 minutes.
- Remove strips using a slotted spoon; transfer to a plate lined with paper towels. Sprinkle with a pinch of salt, and set aside.
- Stir salsa into oil in pan; cook, stirring occasionally, 5 minutes.
- Stir in stock, chicken, remaining sliced tortillas, black beans, corn, tomato paste, lime zest and juice, and remaining ½ teaspoon salt.
- Increase heat to medium-high to bring to a simmer. Reduce heat to low.
- Simmer, uncovered, until slightly thickened, about 10 minutes.
- Garnish servings as desired with avocado, cilantro, jalapeño, sour cream, and reserved crispy tortilla strips.
Notes
- Starting this recipe by making the crispy tortilla strips has a hidden bonus—heating the spices brings out their natural oils, making them even more flavorful.
- Customize this recipe by using your favorite salsa. You can use pico de gallo, which is slightly more chunky and less processed, or even tomatillo salsa.
- Be sure to use corn tortillas for this recipe; they break down and dissolve into the simmering broth, giving the soup a nice hearty thickness.
- If you can find fire-roasted corn kernels in your grocery’s freezer section, by all means, use them!
- When it comes to toppings, let your imagination run wild! Queso fresco, crumbled goat cheese, pepitas, and sliced radishes would also be delicious.
Authentic recipe. All the flavor notes are excellent. I used sweet canned corn. The only thing I added was hot sauce after it was in my bowl. I lived in New Mexico and can’t have something like this without some picante notes. This was an instant family favorite.
Hi Jane! So happy you enjoyed, thanks for the note!