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easy chicken tortilla soup

Easy Chicken Tortilla Soup

This easy chicken tortilla soup is made with simple pantry ingredients and tender chicken comes together in 30 minutes using only one pot! It's gluten-free, high protein, and delicious - the perfect fast weeknight meal for busy nights. Freeze this soup into portions for a healthy meal later on.
5 from 1 vote
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Course: dinner, dinner recipe, Main Course, Soup
Cuisine: American, Mexican
Keyword: chicken tortilla soup, chicken tortilla soup recipe, easy chicken tortilla soup, easy chicken tortilla soup recipe, tortilla soup, tortilla soup recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 296kcal


  • 5 1/2 quart soup pot


  • 1 tablespoon olive oil
  • 1 white onion chopped
  • 4 garlic cloves minced
  • 1 medium jalapeno pepper seeds removed and chopped
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder
  • 1 32-ounce container organic chicken broth
  • 1 lb boneless skinless chicken breasts 2 -3 chicken breasts
  • 1 14-ounce can of chili-style diced tomatoes
  • 1 15-ounce can of corn drained
  • 1 15-ounce can of black beans drained
  • chopped cilantro
  • crushed corn tortillas
  • slice avocado, shredded cheese, sour cream, and other toppings optional


  • Heat the olive oil over medium-high heat in a soup pot and sauté the onion until translucent and fragrant.
  • Add the jalapeño and garlic and saute for another 1-2 minutes.
  • Stir in the cumin and chili powder and cook for another 30 seconds or until fragrant. 
  • Pour in the chicken broth and bring to a boil.
  • Add the chicken and cook for about 15 -20 minutes or no longer pink on the inside. Remove from the soup pot and place aside on a plate.
  • Pour in the diced tomatoes, black beans, and corn into the soup pot.
  • Carefully chop or shred the chicken and add it back with the other ingredients in the soup pot. Be careful because the chicken could still be hot to the touch. 
  • Bring the soup back to a simmer and continue cooking until all of the soup is hot.
  • Serve each bowl of soup with fresh cilantro, lime wedges, crushed tortillas, avocado, shredded cheese, and sour cream. Stir in the cilantro and lime juice, and then top the soup with the rest of the toppings.


Nutritional information includes one serving (about 1 1/2 cups) and 3-4 tortilla chips crushed. It does not include toppings.
Storage tips
  • Slightly cool the soup and then place it into airtight containers store it in the fridge for up to 4 days. If you're planning to take soup for lunches, I find it helpful to portion it into portable containers.
  • This easy tortilla soup freezes beautifully, so make a few batches to have later on. After the soup cools, place it, minus the tortilla chips, into airtight containers. You can also freezer into portioned-out blocks using silicone trays or Souper Cubes. Put in the refrigerator overnight and then heat up on the stovetop to thaw. You can heat directly from frozen, but it will take more time. 
For more information on freezing soup, check out my tutorial on how to freeze soup


Serving: 1g | Calories: 296kcal | Carbohydrates: 29g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 500mg | Fiber: 36g | Sugar: 5g