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Easy Tortilla Soup

Featured in Dinner Solutions You'll Love.

Mexican-inspired soup with chicken, beans, corn, and crispy tortilla strips. Serves 5 in 30 minutes.
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Rose
Updated on Wed, 26 Mar 2025 11:23:49 GMT
Tasty 30-Minute Easy Chicken Tortilla Soup Pin it
Tasty 30-Minute Easy Chicken Tortilla Soup | tastybysophie.com

I've gotta share my top soup pick that outshines anything you'll get at restaurants. This quick chicken tortilla soup takes just half an hour and hits the spot when you want something hot, soothing, and bursting with taste. I tried so many times to copy restaurant soups at home, but this recipe finally gets that perfect mix of zesty broth, soft chicken, and those irresistibly crunchy tortilla bits that make it stand out.

I discovered how amazing this soup is during a hectic evening when I wanted restaurant-quality tortilla soup but felt too lazy to go out. I just tossed together stuff from my cupboard and ended up with something way better than what I was hoping for.

Key Ingredients Breakdown

  • Chicken: Grab a pre-cooked rotisserie chicken to save time, though any leftover chicken will do the trick
  • Tortillas: You'll need corn tortillas for the crispiest topping - this step is totally worth it!
  • Broth: Pick the low-sodium kind so you can adjust the saltiness yourself
  • Black Beans: They add substance and extra protein to keep you full longer
  • Fresh Lime: A squeeze brings all the flavors alive and adds that authentic Mexican touch
Easy 30-Minute Homemade Chicken Tortilla Soup Recipe Pin it
Easy 30-Minute Homemade Chicken Tortilla Soup Recipe | tastybysophie.com

Crafting Your Delicious Soup

First Steps:
Start by cooking onions and jalapeños until they get soft and smelly good. I stumbled on something important - letting onions brown a bit creates amazing flavor. When you add garlic to the hot pan, your kitchen will smell just like your favorite Mexican spot.
Adding Depth:
Take your time adding each liquid - giving ingredients their own time in the pan creates better flavor. When you add the broth, you'll notice all those tasty brown bits from the pan bottom mix into your soup, giving it that rich color and taste we want.

I found my best version of this soup during a really cold snap when I started playing with different heat levels. My children, who normally run from anything with a kick, now ask for this soup all the time - though they do pile extra cheese on top.

Personal Tweaks

Consider this your basic blueprint. Sometimes I throw in some zucchini or bell peppers when the veggie drawer needs clearing out. Other days, I skip the meat and double up on beans and corn instead. The recipe holds up so well that it can handle whatever changes you throw at it.

Fancy Serving Ideas

Put out all the toppings and let folks build their own perfect bowl. I always offer diced avocado, lime wedges, shredded cheese, sour cream, and plenty of those crunchy tortilla strips. Just a heads-up - people tend to fight over those strips, so maybe make a bigger batch.

Keeping It Fresh

This soup actually tastes better after sitting in the fridge for a day or two as the flavors blend together. Just store those tortilla strips separately until you're ready to eat - nobody wants soggy strips! It freezes really well too, which makes it perfect for planning ahead or unexpected company.

Easy Homemade Chicken Tortilla Soup Pin it
Easy Homemade Chicken Tortilla Soup | tastybysophie.com

Expert Kitchen Tricks

  • Brown your spices with the veggies before pouring in any liquid
  • Store those tortilla pieces separately so they stay crunchy
  • Always make more strips than you think you need - they vanish fast
  • Give it a final taste right before serving to adjust flavors

I've made this soup for everyone from fussy youngsters to food snobs over many years, and it's hands down the most dependable recipe I've got. It's perfect for busy nights, casual get-togethers, and those times when only comfort food will do. Whether you're a kitchen pro or just learning to cook, this soup is super welcoming and rewards you with a bowl of pure Mexican-inspired goodness.

Frequently Asked Questions

→ How can I make it spicier?
Keep the jalapeño seeds, throw in extra cayenne, or try a hotter pepper like serrano.
→ Are store-bought tortilla strips okay?
Sure, but homemade ones have more crunch and flavor. Plus, they're quick to make!
→ What's the best way to store leftovers?
Keep the soup and strips separate. Soup stays fresh 5-7 days in the fridge. Strips last 5 days at room temperature.
→ Is this soup freezable?
Yep, you can freeze the soup without toppings for up to four months. Just make fresh strips when serving.
→ Can I swap the beans?
Definitely, pinto or kidney beans are great substitutes for black beans.

Homemade Tortilla Soup

A flavorful Mexican-style dish with chicken, veggies, and crispy tortilla strips, ready in no time.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 5 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Tortilla Strips

01 Cut 10 small corn tortillas into thin strips about 1/4-inch wide.
02 Use 2 tablespoons of olive oil for tossing the strips.
03 Sprinkle 1 teaspoon of kosher salt over them.

→ Soup Base

04 Sauté 1 cup of chopped yellow or sweet onions.
05 Dice 1 large jalapeño into small bits.
06 Add 4 minced garlic cloves for flavor.
07 Heat 2 tablespoons of olive oil in a large pot before cooking the veggies.
08 Pour in 32 ounces of reduced-sodium chicken broth for the liquid base.

→ Main Ingredients

09 Add 2 cups of shredded, cooked chicken to the pot.
10 Pour in 1 1/2 cups of corn.
11 Use 2 (14.5-ounce) cans of diced tomatoes.
12 Drain and rinse 1 (15-ounce) can of black beans before adding.

→ Seasonings

13 1 tablespoon of lime juice for tang.
14 1 tablespoon of chili powder to enhance flavor.
15 2 teaspoons of ground cumin for warmth.
16 Add 2 teaspoons of salt to taste.
17 Sprinkle in 1 teaspoon of regular black pepper.
18 1 teaspoon of smoked paprika for a hint of smokiness.
19 Optional: Add a small pinch (1/4 teaspoon) of cayenne for some heat.
20 Chop 1/3 cup of fresh cilantro leaves for a vibrant finish.

→ Optional Toppings

21 Dice up some ripe avocado.
22 Throw on some shredded cheese of your choice.
23 Add a dollop of sour cream for creaminess.

Instructions

Step 01

Set the oven to 375°F. Spread the tortilla pieces out on a baking pan, coat them lightly with oil and season with salt. Bake for 15-18 minutes until golden and crunchy.

Step 02

Warm up some oil in a big pot, then cook the onions and jalapeño for around 5 minutes. Toss in minced garlic and let it cook another 1-2 minutes.

Step 03

Next, pour in the chicken broth, followed by the diced tomatoes, beans, chicken, and corn. Mix all your seasonings in and bring it to a boil. Lower to a simmer and let it cook for 5-7 minutes.

Step 04

Add fresh cilantro just before serving and let it boil for one last minute. Adjust the taste with more salt or seasoning if needed.

Step 05

Scoop the soup into bowls, then top with your crispy tortilla strips and any other extras like cheese, avocado, or sour cream.

Notes

  1. Store soup in the fridge for about a week or freeze up to 4 months.
  2. Keep baked tortilla strips in an airtight container at room temperature for up to 5 days.
  3. Save time by using pre-cooked rotisserie chicken.

Tools You'll Need

  • A Dutch oven (7-quart) or any large stockpot.
  • A flat baking tray.
  • Foil or a reusable non-stick sheet like Silpat.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Cheese or sour cream toppings will add dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 19 g
  • Total Carbohydrate: 55 g
  • Protein: 28 g