This Chicken Tortilla Soup Recipe is warm, comforting, and packed with smoky flavor in every spoonful. Made with shredded chicken, black beans, corn, and fire-roasted tomatoes, this easy soup recipe comes together with simple pantry ingredients while delivering restaurant-quality taste. It is perfect for busy weeknights, cozy family dinners, or meal prep for the week ahead.
Why You’ll Love This Recipe
- Rich smoky flavor from chipotle pepper and fire-roasted tomatoes
- Easy one-pot dinner recipe for busy nights
- Family-friendly and customizable with toppings
- Protein-packed with chicken and black beans
- Perfect balance of creamy, spicy, and savory flavors
- Great for meal prep and freezer-friendly
Ingredients
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3–4 cloves garlic, roughly chopped
- 1 jalapeño pepper, stem and seeds removed, roughly chopped
- Kosher salt
- Freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 (14-ounce) can fire-roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings
- Shredded Colby Jack, Monterey Jack, or Pepper Jack cheese
- Quartered limes
- Cubed avocado
- Fresh cilantro
- Sliced green onions
- 2 small corn tortillas, cut into thin strips
- Sliced jalapeños
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add onion, garlic, and jalapeño. Sauté until the onion becomes translucent and the jalapeño softens.
- Season with salt, black pepper, oregano, cumin, and chipotle pepper. Stir and cook for 1–2 minutes until fragrant.
- Add the fire-roasted tomatoes and chicken stock. Bring the mixture to a boil.
- Reduce heat and simmer for 30 minutes.
- Using an immersion blender, carefully blend the soup until smooth.
- Taste and adjust seasoning if needed.
- Stir in black beans, frozen corn, and shredded chicken.
- Simmer for an additional 5 minutes until heated through.
- Divide the Chicken Tortilla Soup Recipe into serving bowls.
- Top with shredded cheese, avocado, cilantro, tortilla strips, lime juice, and sliced jalapeños.
- Serve immediately while hot.
To Make Crispy Tortilla Strips
- Heat vegetable oil in a small skillet over medium-high heat.
- Add tortilla strips in a single layer.
- Fry for 30–45 seconds, flipping once until crisp and golden.
- Transfer to a paper towel-lined plate.
Tips & Tricks
- Use rotisserie chicken for a quick and flavorful shortcut.
- Blend only part of the soup if you prefer a chunkier texture.
- Add extra chipotle pepper for a spicier soup.
- Fresh lime juice brightens the smoky flavors beautifully.
- Swap black beans with pinto beans if desired.
- For a creamier texture, stir in a splash of heavy cream before serving.
Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Difficulty: Easy
- Dietary Notes: Gluten-Free Friendly
Notes
- Use low-sodium chicken stock to better control salt levels.
- Pepper Jack cheese adds extra spice and creaminess.
- Serve with warm cornbread or a fresh green salad.
- Leftovers taste even better the next day.
Nutrition
Approximate per serving:
- Calories: 320
- Protein: 24g
- Carbohydrates: 24g
- Fat: 14g
- Fiber: 6g
- Sodium: 620mg
FAQ
Can I make this Chicken Tortilla Soup Recipe ahead of time?
Yes, the flavors deepen beautifully after sitting overnight in the refrigerator.
Can I freeze this soup?
Absolutely. Freeze the soup without toppings in airtight containers for up to 3 months.
What can I use instead of rotisserie chicken?
You can use cooked chicken breast, chicken thighs, or leftover roasted chicken.
Is this soup spicy?
It has a mild smoky heat, but you can easily adjust the spice level by adding or reducing jalapeños and chipotle pepper.
Can I make this vegetarian?
Yes, replace chicken stock with vegetable broth and omit the chicken.
What toppings work best?
Avocado, shredded cheese, cilantro, crispy tortilla strips, and lime wedges are the most flavorful options.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months without toppings.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals until hot.
Similar Recipes
Chicken Tortilla Soup Recipe
This Chicken Tortilla Soup Recipe is hearty, smoky, and loaded with flavor.Made with rotisserie chicken, black beans, corn, and fire-roasted tomatoes.Perfect for an easy weeknight dinner or cozy family meal.
Ingredients
- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3 –4 cloves garlic roughly chopped
- 1 jalapeño pepper stem and seeds removed, roughly chopped
- Kosher salt
- Freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire-roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
Toppings
- Shredded Colby Jack Monterey Jack, or Pepper Jack cheese
- Quartered limes
- Cubed avocado
- Fresh cilantro
- Sliced green onions
- 2 small corn tortillas cut into thin strips
- Sliced jalapeños
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add onion, garlic, and jalapeño. Sauté until the onion becomes translucent and the jalapeño softens.
- Season with salt, black pepper, oregano, cumin, and chipotle pepper. Stir and cook for 1–2 minutes until fragrant.
- Add the fire-roasted tomatoes and chicken stock. Bring the mixture to a boil.
- Reduce heat and simmer for 30 minutes.
- Using an immersion blender, carefully blend the soup until smooth.
- Taste and adjust seasoning if needed.
- Stir in black beans, frozen corn, and shredded chicken.
- Simmer for an additional 5 minutes until heated through.
- Divide the Chicken Tortilla Soup Recipe into serving bowls.
- Top with shredded cheese, avocado, cilantro, tortilla strips, lime juice, and sliced jalapeños.
- Serve immediately while hot.
To Make Crispy Tortilla Strips
- Heat vegetable oil in a small skillet over medium-high heat.
- Add tortilla strips in a single layer.
- Fry for 30–45 seconds, flipping once until crisp and golden.
- Transfer to a paper towel-lined plate.
Notes
- Use low-sodium chicken stock to better control salt levels.
- Pepper Jack cheese adds extra spice and creaminess.
- Serve with warm cornbread or a fresh green salad.
- Leftovers taste even better the next day.
Conclusion
This Chicken Tortilla Soup Recipe is the perfect comforting meal packed with smoky spices, tender chicken, and hearty vegetables. With easy preparation and bold flavors, it is a reliable dinner recipe you will want to make again and again. Whether you serve it for a cozy family dinner or meal prep for the week, this satisfying soup is guaranteed to become a favorite.