Chicken Tortilla Soup

Chicken tortilla soup is a cozy, flavor-packed meal with tender chicken, a rich, seasoned broth, and tortilla strips that stay perfectly soft without getting soggy. The best part is the toppings—pile on sour cream, cheese, avocado, salsa, jalapeños, or whatever you love. It’s quick enough for a busy weeknight but feels special enough to serve to guests. Everyone can customize their own bowl, making it a fun, family-friendly favorite.

Love More Soup Recipes? Try My Tuscan Chicken Soup or this Hamburger Potato Soup next.

Why You’ll Love This Recipe

This recipe delivers deep, slow-simmered flavor in a fraction of the time thanks to baked chicken and a rich, seasoned broth. Using cornmeal as a thickener adds a subtle, authentic touch of corn flavor while keeping the soup light, hearty, and pantry-friendly.

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Ingredient List

For the Chicken:

• 2 whole boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt (plus more to taste)

For the Soup Base:

• 1 tablespoon olive oil (for sautéing)
• 1 cup diced onion
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 3 garlic cloves, minced
• 1 (10-oz) can diced tomatoes with green chilies (Rotel is my go-to!)
• 32 ounces low-sodium chicken stock
• 3 tablespoons tomato paste
• 4 cups hot water
• 2 (15-oz) cans black beans, drained
• 3 tablespoons cornmeal or masa harina
• 5 corn tortillas, cut into 2-3 inch strips

For the Toppings (Don’t skip these!):

• Sour cream
• Diced red onion
• Diced avocado
• Pico de gallo or your favorite salsa
• Shredded Monterey Jack cheese
• Fresh cilantro
• Extra tortilla strips for crunch

Why These Ingredients Work

First time I made this I just tossed raw chicken in the pot like every other soup recipe. Tasted like nothing. My sister-in-law from Texas saw what I was doing and literally took over my kitchen. She baked the chicken first and I could smell the difference immediately. Those crispy brown edges dissolve into the soup and make it taste rich instead of watery.

Added bell peppers because my youngest daughter freaks out if food is too spicy. She’s seven and acts like jalapeños are poison. The peppers add sweetness so everyone can actually eat it together without me making separate meals.

Cornmeal was another lesson learned the hard way. Used to thicken with flour until my coworker Rosa watched me do it during a potluck prep. She brought me masa from her pantry and showed me how to mix it properly. Completely different texture. Not gluey like flour and it tastes like corn which makes sense with tortillas.

Essential Tools and Equipment

• Large oven-safe pot or Dutch oven
• Baking sheet
• Two forks (for shredding chicken)
• Sharp knife and cutting board
• Can opener
• Measuring cups and spoons
• Small bowl (for cornmeal slurry)

How To Make Chicken Tortilla Soup

Step 1: Season & Bake the Chicken

Set oven to 375. Mix cumin, chili powder, garlic powder, and salt in a bowl. Coat chicken with oil and half the spices. Keep the rest for later. Bake 20-25 minutes until done. Let cool and shred with forks. This step is annoying but necessary.

Step 2: Sauté the Aromatics

Heat oil in your biggest pot. Add onions and peppers. Cook until onions are see-through. Add garlic and leftover spices for 30 seconds. Watch the garlic so it doesn’t burn.

Step 3: Build Your Flavor Base

Put shredded chicken back in. Add tomatoes, stock, tomato paste, and hot water. Boil it then turn heat down. Simmer 45 minutes with no lid. Kitchen starts smelling good around minute 20.

Step 4: Add the Secret Thickener

Mix cornmeal with water until smooth. Seriously no lumps. Stir into soup with beans. Simmer 30 more minutes. Stir occasionally so it doesn’t stick.

Step 5: Season to Perfection & Rest

Taste and add salt or chili powder if needed. Turn off heat. Wait 15-20 minutes before serving. I always want to skip this but it really does get better.

Step 6: The Grand Finale

Add most tortilla strips 5 minutes before eating. Save some for topping. Serve in bowls with whatever toppings people want.

You Must Know

This recipe is a warm and hearty bowl loaded with tender chicken, zesty broth, and just the right amount of spice. Crispy tortilla strips on top add the perfect crunch to every bite.

Personal Secret: Drop in half a teaspoon of apple cider vinegar at the very end. My neighbor who used to be a restaurant cook taught me this. Makes all the flavors pop but you can’t taste vinegar.

The Chicken Hack: Rotisserie chicken works if you’re in a rush. Shred about 3 cups and add it in step 3. But baked chicken tastes way better if you have time.

Texture Control: Too watery? Cook longer without the lid. Too thick? Add hot water until it looks right.

Pro Tips & Cooking Hacks

• Spicier version? Throw in a chopped jalapeño with the other peppers
• Want it creamy? Stir cream cheese in at the end
• Love corn? Add frozen corn when you add beans
• Don’t dump all tortilla strips in early – they turn to mush

Flavor Variations & Suggestions

Southwest Style: Corn, jalapeños, lime juice, extra cilantro

Smoky Version: Fire-roasted tomatoes plus smoked paprika

White Bean Swap: White beans instead of black

Extra Veggies: Zucchini, carrots, poblano peppers

Make-Ahead Options

Better the next day after flavors sit overnight. Make it 3 days ahead if you want. Just add fresh tortillas when reheating.

Freezer-Friendly: Lasts 3 months frozen. I use individual containers for quick dinners. Thaw in fridge overnight.

Meal Prep Genius: Double the recipe and freeze half. Future me always appreciates past me.

Recipe Notes & Baker’s Tips

• Low-sodium stock is important – you control salt levels
• Old spices taste like dust – replace them
• Day-old tortillas work better than fresh
• Resting time isn’t optional even though you want to skip it

Serving Suggestions

Good with warm tortillas, cornbread, or chips. Works for regular weeknight dinners or when people come over.

Set up all the toppings so everyone builds their own bowl. Always have lime wedges. That lime squeeze right before eating makes it perfect.

Hope your family likes this as much as mine does. Nothing beats soup that gets everyone to the dinner table without complaining. Maybe it’ll become your go-to too.

How to Store Your Chicken Tortilla Soup

Refrigerator: Keep in containers for up to 4 days. Gets better each day.

Freezer: Freezes great for up to 3 months. I like individual portions for easy reheating.

Reheating: Heat slowly on the stove over medium-low heat. Add water or broth if it’s too thick. Microwave works too in 30-second bursts.

Allergy Information

Gluten-Free: This is naturally gluten-free with corn tortillas and masa instead of flour.

Dairy-Free: The soup itself has no dairy. Just skip the sour cream and cheese or use dairy-free versions.

Bean-Free: You can skip the beans. Just add an extra cup of stock.

Questions I Get Asked A Lot

Can you make chicken tortilla soup in a slow cooker?

Yeah but brown the vegetables first in a pan. Then put everything except cornmeal and tortillas in the slow cooker. Cook on low 6-8 hours. Mix cornmeal with water and add it the last 30 minutes.

Can you freeze chicken tortilla soup?

Absolutely. Freezes great for up to 3 months. I portion it into individual containers so I can thaw just what I need. Let it thaw in the fridge overnight then reheat on the stove.

Can I use chicken thighs instead?

Yes. About 1.5 pounds boneless thighs. They stay juicier than breasts.

What’s the difference between cornmeal and masa harina?

Masa is treated with lime and has different flavor. Both thicken soup fine. Use whatever you have.

How spicy is this?

Pretty mild. Has warmth but not real heat. Add hot sauce or jalapeños if you want spicy.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for your family and what toppings everyone liked best.