Recipe

Simple Tortilla Soup Recipe

A cozy, weeknight tortilla soup with tender chicken, a bright tomato broth, and crispy tortilla strips to top off this easy one-pot soup.

By Matt Campbell

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4.8

A bowl of chicken tortilla soup with crispy tortilla strips, avocado slices, cilantro, and lime on a wooden table

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If you want a soup that tastes like you did the most, but you actually kept it pretty chill, this is it. This simple tortilla soup is all about a juicy, tender chicken bite, a brothy base that is tomato-y and bright, and those crispy tortilla strips that make every spoonful feel like a small celebration.

No weird ingredients. No slow simmer that takes all day. Just a one-pot situation for the soup that lets you use what you have, taste as you go, and land on something you would absolutely serve to friends without apologizing for it.

A pot of tortilla soup simmering on a stovetop with a wooden spoon

Why It Works

What you get

Tender chicken that stays juicy because we simmer gently and shred at the right time.
Fast flavor from sauteed aromatics, warm spices, and a quick lime finish.
Crunch on demand with tortilla strips you can fry or bake while the soup simmers.
Flexible heat so you can keep it family-friendly or make it spicy for the chaos-lovers (your salsa and Rotel choice matters).

My favorite trick: blend a small scoop of beans into the broth. It thickens the soup just enough to feel cozy, without turning it into chili.

Pairs Well With

Storage Tips

Refrigerator: Store soup in an airtight container for up to 4 days. For best food safety, refrigerate within 2 hours. Keep toppings and tortilla strips separate so they stay crisp.

Freezer: Freeze the soup (without tortilla strips, avocado, or sour cream) for up to 3 months. Cool completely first, then freeze in portions.

Reheating: Warm gently on the stove over medium-low heat until hot. If it thickened in the fridge, add a splash of broth or water and taste for salt and lime.

Tortilla strips: Best fresh. If you must store them, keep in a sealed container at room temperature for up to 2 days, but they may lose crispness depending on humidity. Re-crisp in a skillet for a minute.

Common Questions

How do I keep the chicken tender and not dry?

Use gentle simmering, not a rolling boil. Pull the chicken as soon as it hits 165°F, rest it for a few minutes, then shred. Overcooking is the main chicken villain here.

Can I use rotisserie chicken?

Yes. Skip the raw chicken step and add 2 to 3 cups shredded rotisserie chicken in the last 5 minutes of simmering, just to warm through.

Can I make it vegetarian?

Totally. Use vegetable broth, skip chicken, and add extra beans plus diced zucchini or bell pepper. A smoky pinch of chipotle powder helps keep that classic vibe.

Is tortilla soup spicy?

It can be. This version is mild if you use mild salsa and mild Rotel. Some brands run hotter than others. For more heat, add jalapeño, chipotle in adobo, or a few dashes of hot sauce at the end.

Why blend some beans?

Blending a small amount makes the broth slightly creamy and more satisfying without adding dairy. It is optional, but it makes the soup feel like it came from a restaurant.

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 pot (5 to 7 quarts)
Cutting board and knife
Measuring spoons
Tongs
Two forks (for shredding chicken)
Blender or immersion blender (optional, for blending beans)
Small skillet or sheet pan (optional, for tortilla strips)

The first time I made tortilla soup at home, I treated it like a clean-out-the-fridge project and accidentally made something I would not shut up about. I had half a jar of salsa, a lonely can of black beans, and tortillas that were getting stale. I crisped the tortillas, squeezed a lime into the pot, and suddenly it tasted like I had a plan all along. Now it is my go-to when I want comfort food that still feels bright and alive, not heavy and sleepy.