Easy Chicken Tortilla Soup

This Easy Chicken Tortilla Soup is a warm, hearty, and flavorful meal that’s perfect for busy nights. It’s packed with tender chicken, black beans, corn, and fire-roasted tomatoes simmered in a zesty broth that delivers comfort in every spoonful.

Why You’ll Love This Recipe

I love how this soup comes together so easily yet tastes like it’s been simmering all day. I can throw everything into one pot and have a flavorful, satisfying meal ready in under an hour. I like the way the spices and lime juice give it a bold, Southwestern flavor that’s both comforting and refreshing. It’s one of my go-to soups when I want something hearty but still light and healthy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
1 can (14 oz) fire-roasted diced tomatoes
1 can (14 oz) black beans, drained and rinsed
1 cup frozen or canned corn
4 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
Salt and pepper to taste
Juice of 1 lime

Directions

1. I start by heating the olive oil in a large pot over medium heat.
2. I add the diced onion and sauté for about 3–4 minutes until it becomes soft and translucent.
3. I stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for about 30 seconds until fragrant.
4. I add the diced tomatoes with green chilies, fire-roasted tomatoes, black beans, corn, and chicken broth, then stir to combine.
5. I bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
6. I stir in the shredded rotisserie chicken and cook for another 5–10 minutes until the soup is hot and the chicken is fully heated through.
7. I season with salt and pepper to taste, then stir in the fresh lime juice right before serving.
8. I like to serve it topped with crispy tortilla strips, avocado slices, shredded cheese, and a sprinkle of cilantro.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 30 minutes to cook, making it ready in about 40 minutes total.

Variations

I sometimes add diced bell peppers or jalapeños for extra flavor and heat. If I want it creamier, I stir in a splash of heavy cream or a spoonful of sour cream before serving. For a vegetarian version, I skip the chicken and use vegetable broth with extra beans or tofu. I’ve also tried adding rice or quinoa to make it even heartier.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it over medium heat on the stove until hot, or microwave it in short intervals, stirring occasionally. It also freezes well for up to 3 months—when I’m ready to enjoy it, I thaw it overnight in the fridge and reheat as usual.

FAQs

Can I make this in a slow cooker?

Yes, I add all the ingredients except the lime juice and cook on low for 4–6 hours, stirring in the lime juice just before serving.

Can I use raw chicken instead of rotisserie?

Yes, I add raw chicken breasts or thighs at the beginning, simmer until cooked through, then shred and return them to the pot.

How spicy is this soup?

It has a mild kick from the diced tomatoes with green chilies, but I can adjust the heat by using mild or hot versions.

What toppings go best with this soup?

I love adding tortilla strips, avocado, shredded cheese, sour cream, cilantro, and jalapeños for extra texture and flavor.

Can I make it ahead of time?

Yes, it tastes even better the next day as the flavors continue to blend.

How can I thicken the soup?

I mash a few of the beans or stir in a tablespoon of cornmeal or masa harina while simmering.

Can I use leftover cooked chicken instead of rotisserie?

Absolutely, any cooked shredded chicken works perfectly.

What can I use instead of black beans?

I sometimes use pinto or kidney beans for a slightly different flavor.

Can I freeze this soup?

Yes, I portion it into freezer-safe containers and freeze it for up to 3 months. It reheats beautifully.

Can I use fresh corn instead of canned or frozen?

Yes, I love using fresh corn during summer—it adds a sweet, crisp flavor to the soup.

Conclusion

I love making this Easy Chicken Tortilla Soup because it’s flavorful, nourishing, and incredibly simple to prepare. The combination of tender chicken, smoky spices, and zesty lime creates a comforting bowl that I can enjoy any time of year. Whether I serve it as a quick weeknight dinner or a cozy weekend meal, it always hits the spot.

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