Chicken Tortilla Soup

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This Chicken Tortilla Soup is a quick, vibrant meal built by sautéing onions and chilies before simmering them with chicken, broth, beans, and tomatoes. The entire dish comes together in under 30 minutes, making it ideal for a busy weeknight. Finish the soup with irresistible homemade corn tortilla strips, fresh avocado, and a cooling dollop of sour cream for the perfect texture and flavor contrast.

Course Main Dish

Cuisine Mexican

Keyword chicken, fall, soup, tortilla soup, winter

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 246kcal

Author Laura

Equipment

Ingredients

1 Tbsp olive oil
1 onion chopped
4 oz can diced green chilies
1 lb chicken cooked and shredded
¼ tsp cayenne pepper optional
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
16 oz can diced tomatoes
16 oz can small white beans
14.5 oz can chicken broth
¼ cup fresh cilantro chopped
½ lime squeezed over soup
salt and pepper to taste

Instructions

Soup Base

In a large pot or Dutch oven, heat 1 Tbsp oil over medium heat. Add onion and chilies; sauté 5–7 minutes until tender.
Stir in shredded chicken and spices. Cook for 1 minute until fragrant.
Pour in broth, tomatoes, and beans. Add fresh cilantro (if using in the soup).
Bring to a boil, then immediately reduce heat and simmer for at least 5 minutes.

Crispy Tortilla Garnish

Preheat oven to 350°F (175°C).
Cut 10 yellow corn tortillas into thin strips.
Spread strips on a baking sheet, lightly spray with cooking oil, and sprinkle with kosher salt.
Bake 8–10 minutes until golden brown and crisp. Watch closely to prevent burning.

To Serve

Ladle soup into bowls.
Garnish each serving with a handful of crispy tortilla strips, chunks of avocado, and a dollop of sour cream.

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