This Chicken Tortilla Soup Recipe is ready in just 20 minutes! It’s loaded with chicken, beans, corn, melty Cheddar, and crunchy tortilla strips for the reliable weeknight dinner.
Author’s Notes
Soup and Something to Dunk!
It’s no secret It is satisfying to soups. I’ve shared dozens of recipes over the years, and once the cold weather sets in, it’s all I want to make. My kids don’t complain either. Every single one of them LOVES soup. They just need something to dunk in it. Sometimes it’s a quick no-knead bread I throw together, and other times it’s store-bought rolls if I’m short on time.
With this Chicken Tortilla Soup Recipe, we switch it up. The kids get tortilla chips, and my husband and I top it with tortilla strips. It’s always a huge hit, and my whole family is obsessed with this recipe.
It is satisfying to that it’s quick enough for those extra busy nights when I don’t have time for a more involved soup.
Chicken Tortilla Soup Recipe Ingredients
| Ingredient | Helpful Info & Tips |
|---|---|
| Onion & Garlic | Use fresh, pre-diced, or frozen onion to save time. Jarred minced garlic works great too. You can also skip the onion if preferred. |
| Beans | A mix of chili beans and black beans gives flavor and texture. Drain and rinse the black beans but keep the chili beans with their sauce. |
| Corn & Tomatoes | Fire-roasted tomatoes and corn make this soup rich and smoky without extra work. |
| Stock & Seasonings | Use a good chicken stock for richer flavor. Paprika, cumin, and chili powder build depth. |
| Dairy & Chicken | Soften cream cheese so it blends smoothly. Shred Cheddar from a block for best melt. Pre-shredded rotisserie chicken is the quickest option! |
Featured Comment
“Absolutely satisfying!!! The whole family loved it!! Will definitely be making this recipe again!!”
– Audra
Storage
This chicken tortilla soup recipe stores in the fridge for up to 5 days. Reheat gently in a pot on low until warmed through.
Freeze for up to 3 months in airtight containers or freezer bags. Thaw in the fridge and then reheat on the stove before serving.
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To make your own baked tortilla strips: Slice 2-3 stacked tortillas into 1/2-inch strips, and place them on a parchment-lined sheet. Toss with oil, salt, and pepper. Bake until the edges turn golden, turning once, about 7-10 minutes.
Chicken Tortilla Soup Recipe: The Toppings
- Tortilla Chips: These can be crumbled on top or served on the side for added crunch.
- Avocado Slices or Guacamole: Adds such a nice creaminess to the soup.
- Sour Cream: Helps tame down the spice!
- Lime Wedges, Fresh Cilantro, and/or Green Onions: For a nice fresh flavor.
What To Serve On The Side
- Mexican Rice Recipe: A great, hearty side dish.
- Cornbread or Drop Biscuits: A warm side to dip into the soup.
- Mexican Salad: Made with the best creamy cilantro-lime dressing!
