Heat up your meal with this simple chicken tortilla soup recipe, bursting with vibrant flavors, juicy chicken, and crunchy grilled tortilla strips.

Difficulty: Easy
Servings: 4 to 6
Nutritional Information Per Serving (1 of 6): Calories 505, Total Fat 23 g, Saturated Fat 7 g, Carbohydrates 30 g, Dietary Fiber 10 g, Sugar 4 g, Protein 47 g, Cholesterol 121 mg, Sodium 1459 mg
Total Time: 35 minutes
Preparation: 10 minutes
Cooking: 25 minutes

Imagine a rich, comforting broth loaded with tender shredded chicken and fresh toppings that add irresistible texture and zing. This quick recipe is your go-to for satisfying weeknight dinnerswhip it up and savor every flavorful bite with our pro tips for perfection.

Can I Use Leftover or Rotisserie Chicken?

Absolutely! This recipe shines with leftover or rotisserie chicken, cutting prep time to just 15 minutes for an effortless weekday win.

How to Shred Chicken

Shred warm chicken easily: use two forks for a hands-on approach, or pop it in a stand mixer with paddle attachment for 15 seconds of speedy results. It's the perfect start for hearty soups like this one.

How to Garnish Chicken Tortilla Soup

Elevate your bowl with game-changing garnishes: bright lime wedges, crispy grilled tortilla strips, creamy avocado slices, and sharp Monterrey Jack cheese for a symphony of flavors and crunch.

How to Make Grilled Tortilla Strips

Grill flour tortillas on a stovetop pan or outdoors for smoky char, then slice into strips. Their soft flexibility pairs perfectly with the soup's hearty elements.

How to Store Chicken Tortilla Soup

Cool completely, then refrigerate in an airtight container up to 5 days. Reheat on the stove over medium heat until simmering hot.

Can I Freeze Chicken Tortilla Soup?

Yesit's meal-prep gold! Freeze in airtight containers up to 3 months, thaw overnight, and reheat on the stove.

Can I Make Chicken Tortilla Soup in the CrockPot?

Effortlessly! Toss all ingredients in the slow cooker on low for 6-8 hours, shred the chicken, and stir back in before topping generously.

Is Chicken Tortilla Soup Gluten-Free?

Not with flour tortillas, but swap for gluten-free versions to make it fully suitable.

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapeos, finely chopped
6 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (14.5 ounces) black beans, rinsed and drained
3 boneless, skinless chicken breasts
Juice of 2 limes, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled and sliced into thin strips
1 avocado, pitted and sliced
1 cup shredded Monterrey Jack cheese

Instructions

Heat vegetable oil in a large saucepan over medium heat. Add diced onions; cook 2 minutes until softened. Stir in garlic and jalapeos for 1 more minute.
Add chicken broth, fire-roasted tomatoes, and black beans. Bring to a boil.
Reduce to simmer, add chicken breasts, and cook 20-25 minutes until done. Remove, shred, and set aside.
Stir in lime juice and cilantro.
Assemble bowls with shredded chicken, ladle soup over, and top with lime wedges, tortilla strips, avocado, and cheese. Dive in and enjoy!