Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded chicken, corn, beans, and homemade tortilla strips, this soup is a meal in itself. It’s comforting, hearty, and filling.
What’s even better? Just like our Taco Soup and Beef Chili, this Chicken Tortilla Soup Recipe comes together in one pot.
This post may contain affiliate links. Read my disclosure policy.
Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients
Easy Chicken Tortilla Soup:
Chicken tortilla soup is like a taco in soup form. Its rich tomato and chicken broth pairs perfectly with chunky veggies, shredded chicken, beans and sweet corn.
You can sprinkle some tortilla strips right on top with a healthy handful of cheese, or pair the dish with soft Dinner Rolls.
Tips For Tortilla Soup:
- Use Leftover Chicken. Have a rotisserie chicken hanging out in your fridge? What about some leftover chicken breasts you don’t know what to do with? You can always use leftover chicken to make a fresh batch of Chicken Tortilla Soup.
- Bone Broth Makes All The Difference. Use low-sodium bone broth or easily make your own chicken broth.
- Adjust The Spice. Do you like it spicy? Add some extra jalapeños into the mix.
- Save Time With Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.
- Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup
- Season To Taste. Depending on the tomatoes and broth you use, you may need to adjust the salt to taste at the end.
To Make Crispy Tortilla Strips:
- Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 (6″) corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.
- To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350˚F for 15 minutes.
How To Make Chicken Tortilla Soup:
- Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender.
- Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes.
- Remove the chicken to a bowl and shred it with 2 forks. Return chicken to the pot and simmer 5 minutes then add lime juice.
- Serve the soup with homemade tortilla strips, chopped avocado, fresh cilantro, and lime wedges.
Make-Ahead Tip: the broth gets more and more flavorful the longer it marinates in itself. Can you say delicious leftovers? Make a big batch of tortilla soup and eat it for lunch throughout the week.
Serving Chicken Tortilla Soup:
The only thing that makes Chicken Tortilla Soup taste even better are the toppings. These are our favorites:
- Sour cream
- Homemade tortilla strips
- Shredded cheddar cheese
- Cilantro
- Avocado
- Lime wedges
- Jalapeno, sliced or diced
Storing Leftover Soup:
- Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.
- Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.
More Soup Recipes You’ll Love:
- Beef Stew – with tender morsels of beef
- Pasta e Fagioli – easy Olive Garden copycat recipe.
- Loaded Potato Soup – creamy and you’ll love the toppings
- Chicken Noodle Soup – a family favorite
- Cabbage Soup – a soup to warm your soul in winter
- Minestrone Soup – a hearty, tomato-based soup that never gets old.
Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot.
Ingredients
Servings: 6 servings
Chicken Tortilla Soup
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper , seeded and diced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 lb chicken breasts, (2 medium)
- 20 oz can crushed tomatoes
- 32 oz chicken broth
- 14 oz can black beans, drained and rinsed
- 14 oz can corn, drained and rinsed
- 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
- 1 lime, juiced
- 1 tsp salt, or to taste
Homemade Tortilla Strips
- 1/4 cup olive oil
- 8 corn tortillas , (6" tortillas)
Toppings
- 1 large avocado, diced
- 1 lime, cut into wedges, to serve
Instructions
Tortilla Strips:
- Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
Chicken Tortilla Soup:
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
- Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
- Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
- Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Nutrition Per Serving
540kcal Calories62g Carbs32g Protein22g Fat
Nutrition Facts
Chicken Tortilla Soup Recipe
Amount per Serving
Calories
540
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Cholesterol
48
mg
16
%
Sodium
673
mg
29
%
Potassium
1368
mg
39
%
Carbohydrates
62
g
21
%
Fiber
15
g
63
%
Sugar
9
g
10
%
Protein
32
g
64
%
Vitamin A
663
IU
13
%
Vitamin C
28
mg
34
%
Calcium
111
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was solid. Made it vegetarian, but the veggie to liquid ratio was on point, as were the spices. Excellent.
So glad you loved the recipe!
Made this soup and it is SO GOOD. I’ve eaten it every night for dinner this week with fresh lime juice (in addition to the lime that was already mixed in), cheese, fresh cilantro, and half an avocado. I would suggest adding an extra 2 cups of chicken broth to the recipe as the solid-to-liquid ratio is a little off but nonetheless delicious.
Thank you for the feedback, Emily!
Another 5 star winner. My family and all of my guinea pigs loved this recipe. I did cheat just a tad by using the tortilla strips that you find in the salad section of the store. I’m pretty sure those tortilla strips are made with the notorious seed oils, and I do feel guilty, but they did work just fine in a pinch.
That’s great to hear, Karen! Thank you for the feedback.
Excellent recipe. Since I had no jalapeño I used one can of mild and one can of regular Rotel tomatoes 10 oz each so it worked perfect. If want extra spicy use two cans of regular Rotel.
So glad you enjoyed it! Thank you for sharing, Lori.
Can you make this in a crock pot and if so how long do you cook it?
Thank you!
Hi Jamie, I have not tested it but one of my readers mentioned making this in the slow cooker with good results. I hope you love it.
First time trying this recipe, and I’m in love! Will absolutely make again.
That’s wonderful to hear, Susan!
I haven’t made this yet but excited to try it! We usually don’t love tomatoes but do love Rotel- could i use less crushed tomatoes and add in hot rotel? We love spicy things!
Hi Jenna! I think that would be fine. I hope you love the recipe!
I made this recipe last night for my husband and me. He is a picky eater so trying new recipes can be challenging to say the least. This was a hit! I followed the recipe pretty much to a T and it was delicious. So much so that he wants to serve to my in-laws today. I’m pretty sure they will love also. Fingers crossed!
Great to hear that it was a huge hit, Ann!
I had to change a few things, seasoned with salt and pepper, then cooked the chicken and shredded it in my cast iron rather than boil it from raw. Let the other ingredients simmer for 15 minutes before adding shredded chicken and lime juice, then simmered about 10 minutes more. Also only added half a jalepeno and served the rest on top as I have 2 littles, and didn’t want it too hot for them. Also added a touch less Cilantro as my family finds it strong.
HI Sara, thank you for sharing your feedback. My favorite version of Chicken Tortilla Soup is in my new Cookbook if you haven’t given that a try yet!
I made this soup for the first time today. It was so freaking good! We loved it. I added jalapeno I it taught it was going to be spicy but it was ok. I will definitely be making this again.
Thank you for the wonderful feedback, Brenda! I’m so glad you loved it!
I cook often and like to try new things. I have never made chicken tortilla soup but it’s the time of year where I like to have a pot of something hot and filling on the stove for the family. I made this in a dutch oven on the stovetop with the fresh chicken breasts and I have to say – normally I will tweak something a bit to my preference but this came out perfectly just as shown!! I am so pleased with this recipe and the ingredients are mostly staple items. I was working from home while I made it and there was no “babysitting” the dish. This one was right on target!
I’m so glad to hear that, Kelly! Thank you for the wonderful feedback.
Very good. I have made several times. My family loves it. I have added carrots and green peppers to pack in the veggies. We add avocado, sour cream, shredded cheese, and we crunch up our favorite tortilla chips on top.
Great to hear that your family loved our Chicken Tortilla Soup Recipe!
I meant which one would be a better substitute, pinto or kidney beans?
Hi Amy. Either would work fine, whatever your preference is.
I do not have black beans. Would pinto or kidney beans be an acceptable substitute?
Hi Amy, I haven’t tested that but one of our readers shared this “I cook often and many kinds of dishes. I thought this was delicious with great flavor. I added pinto beans and I used fresh parsley bc I didn’t have cilantro on hand. I also added a touch of cayenne pepper.”
Sprinkled Trader Joe’s Chili Lime seasoning on the corn strips right after frying…they are irresistibly good! This recipe was sooo easy and delicious.
Sounds great. Thank you for sharing and for this review!
Tried the recipe today, put in the crockpot after sauteing the onion, jalapeno, garlic first.(On warm for 6hrs) I used precooked shredded chicken, added at the end to warm up. Turned out fantastic! Will definitely be making again!
I’m so glad that it was a success! Thank you for sharing this feedback with us, Mary.
Hi Mary. When you cooked it in your crockpot was the setting on warm or did you mean low? Thank you 😊
Has anyone tried using canned chicken? Just curious if it would work and how much to use.
Hi! While I have not tried that, one of my readers mentioned: “Made this soup tonight and it was great. I used a can of Swanson’s canned chicken because it was what I had. Absolutely delicious.” I hope this helps.
I used canned chicken since I had it on hand and the whole family LOVED it!!
That’s just awesome! Thank you for sharing that, Nikki!
Hi! If I use rotisserie chicken, would you recommend adding at the end?? Thanks!
Hi Sarah, yes, you’d add the chicken towards the end and let it simmer again for a few mins so it heats through.
Fantastic!!!! We loved this and will DEFINITELY be making this over and over again. Thank you for another wonderful recipe 🙂
Hi Leila! I’m so glad you loved it. Thank you for the feedback.
This recipe is fantastic. I made one major change and everyone loved it.
I used shredded RABBIT.
Thank you so much for sharing that with me.
I was looking for a basic Tortilla Soup recipe and found this! Made it today exactly as written. Love it, my husband loved it. This will be a weekly staple for us (we are retired). Thank you, Looking at all your recipes!!!!
Thank you for your excellent comments and feedback, Yvonne. We’re so glad that you found this recipe and loved it!
Hello Natasha, this was a wonderfully delicious recipe!! Although I was shocked by the calories (500+)… but I didn’t use fried tortillas bc looking to cut calories at the moment but I know they help make the soup!! ill try them but can’t now. Please do you know how many calories without the tortillas?
Hi Alisyn, I’m so glad you enjoyed it! Thank you so much for sharing that with me. I haven’t calculated it without the tortillas, I recommend using a nutritional calculator to determine how much those are and subtract.
Can I use flour tortillas instead of corn? That’s all I have on hand. Thanks!
Hi Megan. It’s not quite the same, but sure, it would work.
This recipe was great! It’s getting cold here finally and my wife started working later hours. Surprised her with this soup and earned some major points. Quick and easy! I threw a packet of goya sazon in there for a lil more oomph and it really made the broth over-the-top savory. Hit every mark.
That’s wonderful! So glad it was a hit.
Quick question: can I swap in chicken thighs instead? Will it change the cook time?
Hi Emma! The best way to do this is to use a food thermometer to check for doneness. All of them need to reach between 170-175 degrees F in the thickest area to be safe to eat.
If I were to use Rotisserie Chicken, do I still simmer all ingredients for 25 minutes, then add the chicken?
Thanks!
Hi Samantha! You should still let it simmer but likely it won’t take as long since you’re not using raw chicken. Then you’d add the chicken towards the end and let it simmer again for a few mins so it heats through.
Recipe was absolutely delicious! I added a small Yukon gold potato as well as a zucchini and can of hatch green chilies…..joining my weekly rotation for dinners 🤤
Sounds great! We’re glad that our recipe is in your weekly rotation.
I have made this exactly as recipe calls about 10 times now. It tastes so much better than you imagine when you look at the recipe! It’s so easy and SO delicious. I like topping it with shredded cheese. I have not been steered wrong by any of Natasha’s [your] recipes, thank you so much.
Aw, thank you, Alyson! That is so great to hear. I’m glad you’re loving the recipes.
Delicious, filling, and super easy to make! I’m a new mom so looking for fast, easy recipes is key right now – this fit the bill and then some! This soup is easy to make, very quick prep, and we had leftovers for 2 nights, which is a lifesaver with a new baby in the house. It also reheats well so the leftovers were equally delicious.
The only change I made to the recipe was using a shallot instead of onion (it’s what I had on hand) and I left out the cilantro (since I have that thing that makes it taste like soap). Topped with the tortilla strips, some shredded cheese, and avocado. So good! Will definitely make again.
Some of the other reviews say it was too bland or too tomatoey – I GUARANTEE they made recipe changes/didn’t follow the recipe as written, or used some of the wrong ingredients. No way does anyone make this as written and think it’s bland, unless they have Covid or are smokers so their taste buds are wrecked.
Hi Tawny! Thank you so much for the wonderful feedback. Congratulations on the new baby! I hope you’ll find many more recipes here to enjoy. You may enjoy the 30 minute meals category.
I have tried a lot of different recipes for chicken tortilla soup and this is by far the best. It has just the right amount of kick. It is so flavorful. It tastes like the soup I ordered at at a restaurant in Cozumel many years ago and I have been looking to replicate that for over 20 years!
Thanks so much, Susan for your excellent review! We’re happy that this is the best that you’ve tried!
Made this soup tonight and it was great. I used a can of Swanson’s canned chicken because it was what I had. Absolutely delicious. I hesitated when adding the jalapeno because I’m not a fan of too much spice, but it was perfect.
Hi Susan! Thank you for sharing. I’m so glad you loved it.
Hi Fivi. I have not tested it but one of my readers mentioned making this in the slow cooker with good results.
I’m sorry if this question has been asked before but can this soup be made in a crockpot?
I wouldn’t be able to sleep at night if I didn’t warn people about this soup. You might be nervous to try it, afraid of the spices and how the consistency will be…. Nope.
This soup will be in your dreams. You will crave nothing other than this soup. Your brain will only have thoughts of soup. I’m literally on the way to the store to buy more ingredients to MAKE THIS SOUP. Be warned.
I love this soup! It resembles a Mexican style chili. I like to add two cans of Rotel diced tomatoes and a can of tomato sauce to thicken up the broth and add a little flavor. The cilantro is a must for me as well!
That sounds amazing right now, Adriana! I’m so happy you loved it1
Very easy to make. I added a few more spices, but my husband likes it spicy. Served with sour cream. Will make again.
I’m so glad it was enjoyed!
Website bogus, won’t let you print the recipe with out ads coving content.
Hi Nonya! Are you clicking on the “print” button from the recipe card?
I cook often and many kinds of dishes. I thought this was delicious with great flavor. I added pinto beans and I used fresh parsley bc I didn’t have cilantro on hand. I also added a touch of cayenne pepper.
this has been a staple in my house, my family love it and asks me to make it every week! made it 5 times so far!
That’s wonderful! I’m glad it’s been a hit.
I see that is makes 6 servings, what is the serving size? 6oz or 8oz?
Hi Kara. I’m sorry, i don’t have the exact measurement. It serves 6 bowls, so the serving size is 1.
My kids LOVE this recipe. They ask for it all the time, even in the summer when it’s more than 100 degrees.
That’s great to hear. So glad they love it.
This soup was amazing. Very easy to make. Didn’t change a thing. It had just the right spices. Will make again.
So glad to hear that, Terry!
Lacks seasoning. Super bland and I had to really work to get it to taste like much of anything. In other words, the ingredients make a good base but season to your personal taste because I can guarantee the little amount in the recipe is not enough.
Hi Marlie, did you change anything in the ingredients? I’ve made this so many times and I haven’t had it come out bland.
Delicious soup and filling!!
Easy to make 🥣, really big hit in my house. So nice for a healthy, quick dinner meal!
Hi Shirleen, thank you for your good comments and feedback. We’re glad you liked it!
What are your thoughts about using avocado oil for the onions/garlic sautée instead of olive oil? And I use rotes with green chilis instead of the jalapeños. Just takes a step out.
Hi Ed, I haven’t tested that yet to advise but I saw one of our readers shared that they used avocado oil and liked it!
I made it tonight, and it was a hit like all your recipies. Thanks again Natasha!
That’s wonderful, Kevin! Thanks for sharing!
Does the calorie count include the tortilla strips, avocado, limes wedges and cilantro?
Hi Celine, yes, all of those ingredients were included in the recipe calculation.
I have been coming back to this recipe for about three years now. There’s just not a better balanced, simple, throw-it-together recipe. I make it in the crock pot on Sunday mornings, or I make it when I need to put something together fast during the week. We have two under two now, and this has been such a help. It’s especially great because it has leftovers! We serve with shredded cheese, avocado, and sour cream.
Glad you like our recipe, Codie. Thank you for sharing that with us!
So good and even better leftover! I made a vegan version omitting the chicken and using veggie broth with not chick’n bullion. I made my husband shredded chicken separately to add to his. So delicious I will be making in bigger batches to eat throughout the week.
Sounds wonderful, Emmy! Thank you for letting up know.
Excellent recipe. My first time making Tortilla soup and this was a hit. I made a few minor variations. I sliced a chicken breast into narrow strips, browned them in a Dutch oven, and set them aside. I also added one half of a red bell pepper and a bit more cumin than called for. Otherwise, followed the recioe.
Hi Dennis! Thank you for sharing. I’m so glad you loved the recipe.
I had chicken breasts roasting (standard rub of cumin, garlic powder, onion powder, cayenne, ancho chili powder, oregano, coriander, and S&P.) for a quick enchilada meal when I switched gears & decided to make Chicken Tortilla Soup. While the chicken was roasting, I proceeded with the recipe and removed chicken when just done enough to shred. Added to Dutch oven of soup. My can of crushed tomatoes was only 15 0z so I added 5 fresh Roma tomatoes well chopped. Made the tortillas in the oven with some very stale white corn tortillas. Took a little longer than specified – I guess since they were not fresh. Delicious. savory. Just wonderful. Warmed leftovers today for lunch. Even our PICKY 15 y.o. son ate a bowl!! Will make again & again. Thank you for such a great & versatile recipe.
That’s wonderful! So glad you loved the recipe. Thank you for sharing your experience.
Made this tonight and was fantastic! I used rotisserie chicken. I also added a little more cumin and chili powder. The fried tortilla strips added so much. Thank you for sharing this recipe. I’ll definitely be following you for more 😊
So glad to hear that, Cheryl! Thank you for sharing.
Love this recipe! As a variation, I’m tempted to add 1/2 cup of rice. Have you tried that?
Hi Denise! I have not but I think it could work. You may need to experiment with it and make the rice on the side so it doesn’t absorb too much liquid from the soup itself or it may be too thick and need to be thinned out. Let us know how it turns out.
The. Best. Soup!! Seriously is. I have made it for my family as well as guests, and each time it turns out perfectly delicious and full of flavor. I’m thankful for you and your art. Thank you Natalya!!
Hi Lori! Thank you so much for sharing that. I’m so glad you are enjoying these recipes!
I’ve made this recipe a few times, and am making it again tonight – so delicious!!! I did forget to take the chicken breasts out before work so they’re still a bit frozen. Is it okay to add frozen chicken?
Hi Miles, it’s best to use thawed chicken, I haven’t tried it with partially frozen chicken, if you happen to try it though, I’d love to know how it works out.
Hi Miles,
I am always having to thaw meat at the last moment, so…
1. use the defrost setting on the microwave. If not quite thawed, its okay.
2. Put chicken in a baggie and sit it in medium to hot water for 10-15 mins and it should be close if not thawed. Then you work on other ingredients while your chicken or fish or beef is thawing!
– I also like adding a half cup of sour cream to the soup for a bit of creaminess and flavor.
SO GOOD! I added more cumin and chilli powder than suggested and used dried onions because I hate chopping fresh onions. Definitely going to be a staple recipe for me. Thanks!
Sounds lovely! Glad htat you ejoyed the results, thanks a lot for this good feedback.
Omg I made this tortilla soup for my mom and I and it was fantastic. Would recommend to anyone. Good for large gathering.
Thanks so much for your recommendation and review, Ramona. Appreciate it!
I made this yesterday and my family loved it! Thanks for sharing a great recipe!
That’s wonderful, Donna! So glad it was a hit with the family!
So good! Made a few tweaks. Doubled the spices but the chili powder used 1 Tbsp. Added 2 tsp smoked paprika, 2 tsp oregano, a little thyme, a pinch or two chipotle powder. Added chicken bouillon powder to taste. Used half the tomatoes. Added a can of rotel. Added about a cup of salsa. Used 2 lbs chicken tenderloins. Used two small limes juiced instead of 1. Mexican blend cheese to the bowl. For the tortilla strips I used a pizza cutter to cut into strips, drizzled with avocado oil, sprinkled lime juice and salt and baked them on a baking sheet in the oven on 400 until crisp. This was so good!
Thank you for sharing that with us, Amanda! So glad you loved the recipe.
I add hominy, oregano and paprika. I leave out the jalapeño and substitute a small can of hatch green Chiles.
Thank you so much for sharing that with me.
I also added smoked paprika and oregano. A little thyme and a pinch or two chipotle powder. And a can of rotel
Excellant! I didn’t have a jalepeno in the fridge so I used a small can of green chilis.
I also found the tortilla stips needed an additional 5 minutes in the oven; 20 minutes total.
Good idea and I’m glad that worked out well too!
Fire-grilled my veggies for this and it turned out so good. Also added a red bell pepper and an extra jalapeno!
That sounds amazing, Ed! Thank you for sharing.
So easy and quick, but it tastes like it took all day to make. I’m keeping this recipe! Well done!!
I’m so glad you enjoyed it, Elizabeth!
I made this soup last night and followed the directions to a tee! The only thing I personally would change is to add 1/2 of a lime juice rather than an entire lime. It was delicious!
Thank you for sharing, Liz! I’m glad you loved the recipe.
I really wanted to like this recipe because I made a lot for myself. I had to drain out a lot of the soup and add almost an entire additional carton of chicken broth because it was so tomatoey :/ I had to settle at home point because I feel like i was wasting so much soup. It’s still so tomatoey. I used crushed fire roasted tomatoes from whole foods.
Hi Michelle, that much tomato soup should not overwhelm the soup if all of the same proportions are followed. Fire-roasted might give the soup a more pronounced charred flavor, but I haven’t had the experience of this seeming too tomatoey. Did you possibly change any of the proportions?
Hi! Is there a typo in the recipe? It says a 20 oz can of crushed tomatoes. Is it supposed to be 28 oz.?
Hi Dawn, it’s 20 oz can crushed tomatoes
Natalya & Natasha, What an amazing recipe! This is such a great chicken tortilla soup.
Hi James! So glad you love it, thank you! 🙂
Made this last night and it was wonderful. I did use a can of hominy instead of the corn and used a can of fire roasted tomatoes because that is what I had on hand. It was lovely and crisping the tortilla strips is a must! Delicious and easy recipe. The whole family loved it. Thanks!
So glad to hear that, Christina. Thanks for sharing.
Way too much tomatoes 😫. I’ve had to increase the chicken broth to even out the flavor
Hi Mads, I haven’t had that experience – did you possibly use a different tomato product than what is called for or a different size of can than what is written?
Where do you find a 20 oz can of tomatoes? They only come in 14.5 or 28 where I live.
Hi Mamie, we purchase it at our local grocery store.
Followed the recipe without any alterations (added 1 extra Jalapeno as it suggested if you like it spicy) and it did not taste authentic at all. It wasn’t bad, and was very filling, but didn’t have a strong enough flavour and was too tomato heavy.
Hi Sarah, did you possibly use a different tomato product than what is recommended in the recipe? Also, sometimes jalapenos can be super mild without any heat. It sounds like maybe that was the case for you. I wish jalapenos were more obvious about which ones were spicy and which ones arent!
If you want to ensure that you’re buying an extra hot jalapeño, look for the ones that have the raised brown “veining” on them; this will always be spicier. Also, the inside ribs contain most of the heat so you can include them when you dice up the peppers.
I haven’t tried this recipe but I’m thinking of a tortilla soup from a nearby Mexican restaurant. I don’t know the receipe but I know they make it with chile guajillo or chile chipotle. No beans, no corn, add chihuahua cheese.
I am having 7 people over for lunch. How many servings does this recipe make, and is the serving size 8 oz.’s
Thank you!
Hi Sherry! You’d likely need to increase the recipe since this only serves about 6 bowls. Sorry, I don’t have the exact weight of each bowl. You can change the number of servings in the recipe card and it will convert the ingredient list for you.
Excellent!! I made for lunch today. Will have for supper tonight also. Made it exactly as recipe said but used thighs. Made my own stock first from the thigh bones. Will definitely make again. Thank you!
That’s great, Pam! Thank you for sharing.
This recipe was fantastic. Love following you and your recipes and also love your charisma in your videos. Keep it up!
We appreciate your good comments and feedback. Thank you!
Can this soup be frozen? I’m expecting a baby and making a bunch of dishes to put in the freezer. Any tips welcome.
Thanks!
Hi Sylvia! Yes, see my notes above under “storing leftover soup” for instructions.
Congratulations! 🙂
Hi Natasha, would it be okay to use chicken tenderloins for the soup? Just ran out of chicken breasts but have tenderloins on hand
Hi Ana, I think that should be fine. I hope you’ll love it!
Hands down the best chicken tortilla soup recipe out there! Every single time I make this, everyone begs me for the recipe. I do make a few changes to it to increase the protein (and I don’t like corn so I leave it out). I add an extra chicken breast or two and wind up having to increase the seasonings I put in. I also add extra jalapenos because I like the kick!
Hi Elizabeth! That’s great to hear. I’m glad you love this recipe, thank you for sharing. 🙂
Hello, family was craving a bowl of hot tortilla soup on this cold rainy day and I’m glad I came across your recipe because it was a hit! i substituted hatch green chili for jalapeno and added squash and everyone loved it!
I’m glad too that you chose our recipe to try! Thanks a lot for this review, Matt.
Hello
I really want to make this soup but I don’t have chicken stock and I don’t use ready made ones
Can I just use water?
Hi Corinne! You can but you’ll have to experiment with it and seasoning/salt to taste since it will be missing some flavor.
I made this. 😋
Added a little smoked paprika and it was amazing!!!
Sounds delicious! So glad you loved it.
Needs more salt. Consider condensed chicken broth and replace salt with taco seasoning. I ended up adding 2 extra cups of chicken broth to thin it out.
This soups is easy, fast and delicious! I used rotisserie chicken yum!
I’m glad you enjoyed the recipe, Taryn. Thank you for sharing.
So easy and good! I used leftover shredded chicken from soft tacos and added 2T masa to the veggies before adding liquids.
That’s just awesome! Thank you for sharing your wonderful review, Katie!
Planning on making this tonight! Is it totally fine to put the raw chicken in with the other stuff to simmer? I’ve always had it cook separately
Hi Kiannie! Yes, this can be done because we cook the soup long enough to fully cook the chicken.
Quick, easy and flavorful. Awesome after a day cross country skiing
Yes, that sounds perfect! Glad you enjoy it.
Made this & had to adjust for what I had on hand. Simmered 4 chicken legs & 1 boneless skinless breast in 1 qt water, plus 2 tsp chicken bouillon granules to create the broth. We had leftover restaurant salsa & chips, so I subbed those for the crushed tomatoes & tortilla strips. Rather than sauteing the vegetables, I simply simmered them. My older son loves Tex-Mex food & chose this recipe for me to try. He said it’s better than the soup at a very popular chain restaurant. It’s simple, uses pantry ingredients, is very forgiving when one doesn’t have all the exact ingredients, & was perfect for a cold winter night. My hunt for a really good chicken tortilla soup recipe is now over. I’ve made several of your recipes & have never been disappointed. Thanks so much for all the work you do here!
You are so welcome, Trish! I;m glad that you love this recipe and that you enjoyed making it!
This was so simple to make and so very tasty! My husband loved it ❤️
So glad to hear that! Thank you for sharing.
Can you cook this in a crock pot? I’m thinking of doing this for a stay at home date dinner for my girl and I.
Hi Jeff, I haven’t tried making this one in a crock pot to advise on the outcome. I imagine with a few changes in the process it may work. If you experiment, let me know how you liked the recipe.
Yes. If you do I would add just enough broth to cover the chicken and after the chicken is cooked and u shred it and add it back to the pot then add the rest of the broth
I made a half batch and it was a lot but the soup was really good…will definitely be making again!
I’m so glad you enjoyed it, Z! I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Can you use chicken thighs? Would that change the simmer time?
Hi Lindsey, one ofour readers shared this “Thanks! I subbed chicken thighs, put the chili powder and cumin on those with a little seasoned salt and browned them in the pan with a little oil before the onions and pepper. My family and friends loved the soup. Some said it tasted like restaurant quality.” I hope that helps.
Recipe says 6 servings but what is a serving size? Saw 1 cup somewhere and 2 cups somewhere else.
Hi Liz, this recipe makes 6 servings at about 1 – 1.5 cups per serving.
Recipe didn’t specify raw or canned black beans so I followed the recipe using raw black beans and now read we can get food poisoning because they didn’t cook for hours. Please specify that they were to be canned or raw.
Hi KM, that is such a bummer and I’m sorry the post wasn’t more clear on that. You definitely should only be putting canned beans into most soups. Check out our post on how to cook black beans. Raw beans should be soaked for 10-12 hours overnight then cooked for at least an hour. They would not cook through in the amount of time it takes to cook this soup. We had 14 oz black beans, drained and rinsed in the instructions, but I went ahead and added the word can for clarity. Thank you for bringing this to my attention.
I don’t have corn tortillas. Can you make the strips with flour tortillas?
Hi Becky! That should be fine. Here is what one of my readers said, ” I also did not have corn tortillas so cut up flour ones, added some olive oil and salt and baked until crisp.” I hope that helps!
My husband won’t eat beans but he will eat refried beans in recipes. Could I substitute that?
Hi Cindy! I think that would change the texture of the soup, but if you experiment, let us know how it turns out.
I would consider myself a fairly decent cook and your recipes are ALWAYS spot on and flavorful! Before choosing any recipe I always compare and contrast multiple recipes, and always seem to come back to yours 🙂 this soup was a hit! I usually add more seasonings (salt, pepper, chicken bouillon, vegeta (European seasoning)) just because my broth has no salt, but I feel like extra seasonings are unique to the individual’s taste buds and style! Thank you for this recipe and many others!
Thank you so much for sharing that with me, Anna! I’m happy you enjoyed it!
I seriously love this soup, it’s amazing. I made this recipe for my office chili cook off and won 1st place for most creative and It was a hit. I love It it’s so good!!!
Hi Elly! That’s amazing! I’m so glad to hear that. Thank you for the wonderful feedback.
Hi Natasha! I love your recipes but I am reading the one for chicken tortilla soup and it says in the ingredients 2 chicken breasts but in the instructions it says to add a whole chicken. I am confused! Which one do I need for the recipe? Thank you in advance for clarification!
Hi Cindy, that’s my mistake. That should say “whole chicken breasts” I updated the recipe card. Thank you so much for calling that out! I hope you love this recipe!
Made this for my wife, and 2 grandchildren, it was sure a big hit. My wife cannot take hot spicy food so substituted sweet green pepper for jalapeno. Soup was so good that the grandchildren requested that I be sure and make again, when they are here.
That’s wonderful, Ed! I’m so glad it was a hit with the family.
Oh yum! After committing to this recipe I found I was out of beans. No problem. Just added more corn and a diced zucchini. I did double the spices as recommended, but otherwise, perfect. Can’t wait to finish the leftovers tonight … I know it will be even better.
Hi Marilyn! That’s wonderful. I’m glad you were still able to complete the recipe. 🙂
I made this today😊 Way better than any store bought chicken tortilla soup👍👍👍 We had a free taste of this soup in a supermarket this afternoon… my husband wanted to buy but I said wait…I can do that at home and I’m so glad that I found your recipe 😀 My husband was so impressed😁
We’re glad that you like it!
Made this today w/ rotisserie chicken. So easy to throw together. I chose to use fire roasted tomatoes (1 – 14 oz fire roasted diced tomatoes + 1 – 14 oz fire roasted diced tomatoes w/ green chiles). The soup was thinner than what I had anticipated based on previous comments but then realized it would be thicker if I had used the crushed tomatoes. Threw in a jar of Trader Joe’s Double Roasted salsa which amp’d up the flavor. Will use the crushed tomatoes next time because there will certainly be a next time. Loved the mix of flavors.
Good to know that you liked it and yes, feel free to use that next time. I hope you’ll love all the recipes that you will try!
I did something similar too. Used half the crushed tomatoes, added a can of rotel, and about a cup of salsa
I’m wondering if this soup is supposed to be thick? The taste is delicious, but am wondering whether it can be thinned out with more chicken broth?
Hi Kathy! Yes, you can thin it out if you prefer.
This was easy and restaurant quality! Full of flavor and works for a weeknight or for company! I skipped making the homemade tortilla strips and bought some from the store! Delicious!
Hi Nikki! That’s great. I’m glad you loved it.
I made the chicken tortilla soup almost as written. For the the crushed tomatoes I substituted a can of Rotel tomatoes with green chilis and diced tomatoes. I had two cooked frozen boneless chicken breast, so I thawed diced them and added them to the pot with everything else. This recipe is delicious. I will definitely make this again. Thank you for sharing this recipe.
Hi Julie! Thank you for sharing your experience. I’m glad you loved the recipe.
I’m confused. When I scroll through the post with this lovely, delicious recipe the momsdish lady Natalya’s name a few comments by her show up. Is she your sister?
Hi Kari! She is a friend and also a food blogger. On occasion we have a guest recipe shared on our blog.
WOW!! I made this for the first time, and it was an absolute hit!! Thank you for sharing this recipe. Definitely will be adding this to our dinner menu.
P.S. No need to read how to store the leftovers, there wasn’t ANY!!!
That’s great, Izzy! So glad you loved the recipe.
Absolutely delicious and easy to make. Thanks. It’s a keeper!
So glad to hear that, Merle!
Easy! -especially with pre-cooked shredded chicken! Thanks so much!
Great to know that you loved our recipe, Holly!
Delicious soup! My family loved it and I will definitely be making it again!! Thanks for the amazing recipe!
I’m so glad it was a hit, Debra! Thank you for sharing.
I don’t usually review recipes but I need to make an exception for this one. Quite simply, this is the best chicken tortilla soup EVER!! I made it exactly as written and wouldn’t change a thing. I was hoping to get another meal out of it later this week, but we ate all but about half a bowl.
Hi Patty! Thank you. I’m so glad you love this. I appreciate the review.
Terrific soup that’s incredibly easy to make! Definitely recommend trying it!
Thanks for your recommendation, Angie. We appreciate it!
Can this be made with canned diced tomatoes instead? It’s what I have on hand.
Hi Tara, I haven’t tried using canned but one of our readers shared this “This was so good. I used two cans of Rotel tomatoes with chilis and an extra teaspoon of cumin and chili seasoning. It definitely hit the spot. Thank you.” I hope that helps.
What is the serving size? It says the calories are 540 but what is the actual serving size for 540 calories?
Hi Lexi, the number of servings is listed at the top on the recipe card, it serves 6, so that is the total amount for one whole serving (all the ingredients split into 6 equal servings).
Absolutely the best and so easy! I used rotisserie chicken and all the garnish. Can I give it a “6”?!
Glad you enjoyed it!
Made this tortilla soup last night and it was amazing!! Will be giving this recipe to friends and family.
Hi Pam! I’m so glad you loved it! Thank you for the comment!