Authentic Mexican Chicken Tortilla Soup Recipe (Easy!)

I’m sharing an Easy Tortilla Soup Recipe that goes from pantry to bowl in under thirty minutes and hides a smoky, bright layer of flavor you might not expect.

I grew up thinking tortilla soup meant a big bowl of flavor you could throw together in under thirty minutes. I love how Authentic Chicken Tortilla Soup screams of bright, smoky fire roasted diced tomatoes and how corn tortillas add that irresistible crackle on top.

It feels simple but it never tastes lazy, more like a clever trick that actually works. I mess up measurements all the time and sometimes add more heat because why not, and those accidental tweaks turn out best.

If you want a fast, bold dinner that still feels like it came from someplace real, this is it.

Ingredients

• Chicken: lean protein, fills you up and makes soup hearty, use shredded meat.
• Fire roasted tomatoes: add acidity and smokey sweetness, low calories, vitamin C boost.
• Corn: starchy carbs, a little sweetness, fiber for digestion, bright texture.
• Black beans: plant protein and fiber, heart healthy, makes soup more filling.
• Tortillas or chips: provide carbs and crunch, turns soup into comfort food.
• Avocado: creamy fat, good mono fats, balances heat, adds silkiness and richness.
• Lime: bright acid, lifts flavors, adds tang not sweetness, full of vitamin C.
• Cilantro: fresh herb, bright grassy notes, little calories, sometimes polarizing taste.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts about 2 small breasts or 3 cups shredded rotisserie chicken
• 6 cups low sodium chicken broth
• 1 (14 oz) can fire roasted diced tomatoes undrained
• 1 medium yellow or white onion diced
• 3 cloves garlic minced
• 1 jalapeño seeded and finely chopped or 1 (4 oz) can diced green chiles
• 1 cup frozen or canned sweet corn drained if canned
• 1 (15 oz) can black beans drained and rinsed optional
• 2 tablespoons vegetable oil or olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Salt 1 to 1 1/2 teaspoons and freshly ground black pepper 1/2 teaspoon or to taste
• 8 to 10 corn tortillas cut into strips or about 4 cups tortilla chips for topping
• 1 avocado diced optional
• 1/2 cup chopped fresh cilantro
• 2 limes cut into wedges or about 2 tablespoons fresh lime juice
• 1/2 cup shredded Monterey Jack or cheddar cheese or 1/3 cup crumbled queso fresco optional
• 1/2 cup Mexican crema or sour cream optional

How to Make this

1. Heat 2 tablespoons oil in a large pot over medium heat. Add the diced onion and cook until soft, about 4 to 5 minutes, then stir in the minced garlic and chopped jalapeño and cook until fragrant about 1 minute.

2. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano and the bay leaf; stir and toast the spices for 30 seconds to wake them up.

3. Pour in 6 cups low sodium chicken broth and the can of fire roasted diced tomatoes with their juice. Stir, bring to a simmer.

4. If using raw chicken breasts add the 1 pound to the pot now and simmer gently until cooked through about 12 to 15 minutes. If using shredded rotisserie chicken add it later in step 6 to avoid drying out.

5. Remove the cooked breasts, shred them with two forks and return the shredded chicken to the pot. If you used rotisserie chicken just add the shredded chicken now to warm through.

6. Add 1 cup sweet corn and the optional drained and rinsed 15 ounce can of black beans. Season with 1 to 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, then simmer all together 8 to 10 minutes so flavors meld. Taste and adjust salt and pepper as needed.

7. While the soup simmers crisp the tortillas: toss 8 to 10 corn tortillas cut into strips in a little oil and pan fry until golden and crunchy about 2 to 3 minutes per batch, or bake in a single layer at 400 F for about 8 to 10 minutes, or just use about 4 cups tortilla chips as a shortcut.

8. For a thicker soup, mash a few tortilla strips into the pot or blend a cup of the soup and stir it back in. Remove and discard the bay leaf.

9. Serve hot topped with diced avocado, chopped cilantro, a squeeze of lime juice or lime wedges, shredded Monterey Jack or cheddar or crumbled queso fresco, and a drizzle of Mexican crema or sour cream. Add the crispy tortilla strips or chips right before serving so they stay crunchy.

Equipment Needed

1. Large heavy pot (6 to 8 qt) for simmering the soup
2. Chef knife and cutting board for onion, jalapeño and avocado
3. Wooden spoon or heatproof spatula to stir
4. Measuring spoons and 1 cup measuring cup
5. Can opener and colander or fine mesh strainer for draining beans and corn
6. Pair of forks or tongs to shred the chicken
7. Skillet for frying tortilla strips or baking sheet if you prefer oven crisping
8. Ladle for serving plus bowls and spoons
9. Blender, immersion blender or potato masher if you want the soup thicker

FAQ

Authentic Mexican Chicken Tortilla Soup Recipe (Easy!) Substitutions and Variations

• Chicken breasts – swap for boneless skinless chicken thighs (same weight, stay juicier and handle the same simmer time); or use 3 cups shredded rotisserie chicken if you want no-cook convenience; for a veg option try 14 oz firm tofu, cubed and pan-seared and stirred in at the end.
• Fire roasted diced tomatoes – if you don’t have fire-roasted, use regular diced tomatoes plus 1 tsp smoked paprika or 1 minced chipotle in adobo to get that smoky kick; canned tomato sauce works too, just thin with a little water.
• Jalapeño – replace with 1 (4 oz) can diced green chiles for milder heat (already listed), or use a roasted poblano for a smoky mild flavor; if you want more heat, swap with a serrano pepper or a pinch of cayenne.
• Corn tortillas (for topping) – use about 4 cups tortilla chips instead of frying strips; or cut flour tortillas into strips and bake until crisp; store-bought corn tostadas or chips work great for gluten-free needs.

Pro Tips

– If you use rotisserie chicken add it at the last minute so it doesn’t dry out, but if you’re poaching breasts, simmer gently and pull them out as soon as they’re cooked then shred with forks. Shredding while warm gives better texture, and don’t overcook or it’ll get stringy.

– For crunchy tortilla strips, toss them lightly in oil and salt after frying or baking, and let them drain and cool on paper towels so they stay crisp. If you want extra depth, toss a few strips back in the hot soup and mash them for body, and keep the rest separate for topping.

– Want a thicker, more authentic mouthfeel? Stir in a tablespoon or two of masa harina dissolved in a little stock or water, or blend a cup of the soup and stir it back in. Masa adds corn flavor that just belongs in this kind of soup, way better than plain flour or cornstarch.

– Layer your seasoning: toast the cumin and chili a bit in the hot oil so they bloom, then salt in stages and always finish with acid like lime right before serving. A squeeze of lime and a handful of cilantro brightens the whole pot, and if you like heat, leave some jalapeño seeds in or add extra chopped chiles at the end.