Recipe

Chicken Tortilla Soup

Smoky, zippy, and loaded with tender chicken, beans, and crispy tortilla strips. This one pot soup tastes like it simmered all day, but it is weeknight friendly.

By Matt Campbell

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4.9

A real photograph of a bowl of chicken tortilla soup with crispy tortilla strips, shredded chicken, avocado slices, cilantro, and a lime wedge on a rustic table

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If you want a soup that shows up bold, this chicken tortilla soup is it. It is smoky from cumin and chili, bright from lime, and cozy in the way only a big pot of broth plus carbs can be. The best part is the contrast: a rich, tomato-tinged base with tender chicken and beans, plus those crispy tortilla strips that make every bite feel like you did something special, even if dinner started with you staring into the pantry.

This recipe keeps ingredients accessible and steps simple. We build flavor fast by blooming spices in a little oil, then letting the soup simmer just long enough to taste like it has been hanging out all afternoon. Finish it your way: extra lime, a little heat, a ridiculous amount of cilantro, or all of the above.

A real photograph of chicken tortilla soup simmering in a Dutch oven with visible shredded chicken and black beans

Why It Works

Big flavor, low drama: Sautéed aromatics and bloomed spices do the heavy lifting in under 10 minutes.
Balanced heat and brightness: Chili and cumin bring warmth, lime keeps it lively.
Great texture: Creamy beans, juicy chicken, and crisp tortilla strips make it feel like a full meal.
Easy to customize: Swap beans, use rotisserie chicken, or make it spicier without rewriting the whole recipe.

Pairs Well With

Storage Tips

Refrigerator: Cool the soup, then store in an airtight container for up to 4 days. Keep toppings (tortilla strips, avocado, cilantro, cheese) separate so nothing gets sad and soggy.

Freezer: Freeze the soup (without tortilla strips and ideally without avocado or dairy toppings) for up to 3 months. Leave a little headspace in the container for expansion. Note: beans can soften and chicken can dry slightly after freezing, so a splash of broth and fresh lime at reheating time helps a lot.

Reheat: Warm on the stove over medium heat until steaming hot, adding a splash of broth or water if it thickened. Finish with fresh lime and a pinch of salt to wake it back up.

Best leftover tip: Store tortilla strips once completely cooled in an airtight container at room temp for 1 to 2 days (they are best the first day). Add them right before eating for max crunch.

Common Questions

Can I use rotisserie chicken?

Absolutely. Add it near the end, after the soup has simmered, just long enough to warm through. Rotisserie chicken is already seasoned, so taste before adding extra salt.

How do I make it spicier?

Add a diced jalapeño with the onion, or stir in chipotle in adobo (start with 1 teaspoon minced plus a little sauce). You can also finish bowls with hot sauce for choose-your-own-adventure heat.

My soup tastes a little flat. What fixes it fast?

Usually it needs one of three things: salt, lime, or a tiny pinch of sugar to balance acidic tomatoes. Add in that order, tasting as you go.

Can I make it creamy?

Yes. Stir in 1/4 to 1/2 cup heavy cream at the end, or add a couple tablespoons of sour cream to each bowl. Another great trick is blending 1 cup of the soup (beans and broth) and stirring it back in for a creamy texture without dairy.

What tortillas are best for the strips?

Corn tortillas. They crisp up better and taste like the real deal. Flour tortillas work in a pinch, but they fry and bake differently and can be chewier.

What kind of chili powder should I use?

Standard US chili powder blend is what this recipe is written for. If you are using a single ground chile (like ancho or cayenne), start with less and adjust, since heat levels can swing wildly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy bottom pot (5 to 7 quart)
Cutting board and knife
Wooden spoon
Tongs or a slotted spoon (for chicken)
Two forks (for shredding)
Sheet pan (if baking tortilla strips) or small skillet (if frying)
Microplane or citrus juicer (optional but nice for lime)

I started making chicken tortilla soup when I was in my “I can totally cook, I just do not want to do dishes” era, which honestly still happens weekly. It was the kind of night where I wanted comfort, but I also wanted flavor that felt awake. The first time I nailed the balance, smoky broth, lime at the end, crunchy tortilla strips on top, I literally stood over the pot taking little spoonfuls like it owed me money. Now it is my go-to when friends come over, because it is forgiving, it feeds a crowd, and everyone gets to build their own bowl. That is my favorite kind of cooking: relaxed, a little chaotic, and very delicious.