Oh, you’re going to love this Easy Chicken Tortilla Soup—it’s my go-to when I need something fast, flavorful, and packed with that cozy Tex-Mex goodness. Seriously, it’s the kind of recipe that saves me on those crazy weeknights when I’m racing against the clock but still want a meal that feels special. My family goes wild for it, especially with those crispy tortilla strips on top!
What makes this soup magic? It’s ready in about 35 minutes flat, and trust me, it tastes like you’ve been simmering it all day. The secret? Rotisserie chicken (shhh, no one needs to know your shortcut) and just the right blend of spices—smoky paprika, earthy cumin, and a kick of chili powder. It’s hearty enough to fill you up but light enough that you won’t feel weighed down. Perfect with a squeeze of lime and a dollop of cool sour cream to balance the heat. Let’s dive in!
Why You’ll Love This Easy Chicken Tortilla Soup
Let me count the ways this soup will become your new best friend in the kitchen:
- Weeknight lifesaver: From fridge to table in 35 minutes flat – perfect for when you’re staring into the pantry at 6pm wondering what to cook (we’ve all been there!)
- Flavor bomb: That magical Tex-Mex combo of smoky paprika, earthy cumin and spicy chili powder makes every spoonful sing
- Rotisserie chicken magic: Using precooked chicken means less work but all the flavor – my favorite kitchen hack
- Crazy customizable: Too spicy? Add more sour cream. Need crunch? Extra tortilla strips. Vegetarian? Swap in beans
- Comfort in a bowl: There’s something about that steamy broth with melty cheese that just makes everything better
Seriously, this isn’t just soup – it’s a warm, spicy hug after a long day. And the leftovers? Even better tomorrow!
Ingredients for Easy Chicken Tortilla Soup
Gather these simple ingredients – most might already be in your pantry! The magic of this soup comes from fresh flavors and smart shortcuts. Here’s what you’ll need:
- 2 cups cooked shredded chicken – rotisserie chicken works perfectly (my favorite time-saver!)
- 1 tablespoon olive oil – for sautéing those aromatics
- 1 small onion, diced – yellow or white both work great
- 2 cloves garlic, minced – fresh is best, but ½ teaspoon garlic powder works in a pinch
- 1 can (14.5 oz) diced tomatoes – fire-roasted add extra flavor if you’ve got them
- 1 can (4 oz) diced green chilies – mild or hot depending on your spice preference
- 4 cups chicken broth – low-sodium lets you control the salt level
- 1 cup corn kernels – fresh, frozen, or canned all work beautifully
- 1 teaspoon chili powder – the backbone of our Tex-Mex flavor
- 1 teaspoon cumin – that earthy warmth we all love
- ½ teaspoon smoked paprika – my secret weapon for depth
- Salt & black pepper to taste – season as you go!
For toppings (the fun part!):
- 1 cup shredded cheddar cheese – Monterey Jack or pepper jack are delicious swaps
- Tortilla strips – store-bought or homemade crispy strips
- Sour cream for topping – cools down the spice
- Fresh cilantro, chopped – optional but highly recommended
- Jalapeño slices (optional) – for those who like extra heat
See? Nothing fancy – just good, honest ingredients that come together in the most delicious way!
How to Make Easy Chicken Tortilla Soup
Alright, let’s get cooking! This soup comes together so easily – I promise you’ll be amazed how something this delicious can be ready in under 30 minutes. Here’s exactly how I make it:
1. Start with the aromatics: Grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium. Toss in your diced onion – listen for that satisfying sizzle! Cook until they’re soft and translucent, about 3-4 minutes. Now add the garlic – just 30 seconds until fragrant (don’t let it burn!).
2. Build the flavor base: Stir in those diced tomatoes and green chilies – juices and all! The liquid helps scrape up any tasty bits stuck to the bottom. Now add your spices – chili powder, cumin, and smoked paprika. Let this mixture bubble for about 2 minutes – this toasts the spices and makes their flavors pop.
3. Bring it all together: Pour in your chicken broth – I like to swirl a little around the can to get every flavorful drop. Add the corn and shredded chicken (remember that rotisserie chicken shortcut?). Give everything a good stir, then bring it to a gentle simmer – not a rolling boil.
4. The magic happens: Let it bubble away for 15-20 minutes – this melds all those amazing flavors together. I usually set a timer and use this time to prep my toppings. The soup is ready when it’s slightly thickened and smells irresistible.
5. Taste and adjust: Here’s my favorite part – tasting! Try a spoonful (careful, it’s hot!). Need more salt? More spice? Now’s the time to tweak it to your liking. Sometimes I add an extra pinch of cumin or squeeze of lime juice.
Topping and Serving Suggestions
Now for the best part – loading up your bowl! I set out all the toppings so everyone can customize their own. Pile on shredded cheese first – it gets all melty from the hot soup. Then add a handful of crispy tortilla strips (I’m generous with these!). A dollop of cool sour cream balances the heat perfectly.
For extra flair, I love adding fresh cilantro and thin jalapeño slices. Sometimes I’ll serve with lime wedges on the side – that bright citrus really wakes up all the flavors. This soup is fantastic on its own, but it’s even better with warm flour tortillas or a simple side salad. Enjoy!
Tips for the Best Easy Chicken Tortilla Soup
Want to make this soup absolutely foolproof? Here are my tried-and-true tricks:
- Rotisserie chicken is your BFF: It’s my favorite shortcut – just shred and toss it in. The flavor’s already perfect!
- Control the heat: Start with mild green chilies, then add jalapeños at the end if you want more kick.
- Broth matters: Low-sodium lets you adjust seasoning perfectly. Taste before serving!
- Crispy tortilla strips: Bake store-bought ones for 5 minutes at 350°F – they’ll stay crunchier in soup.
- Leftovers tip: Store toppings separately so tortilla strips don’t get soggy overnight.
Trust me – these little touches make a big difference in your bowl!
Variations of Easy Chicken Tortilla Soup
Oh, the fun part – making this soup your own! Here are my favorite ways to mix it up when I’m feeling creative:
- Bean boost: Toss in a can of black beans or pinto beans for extra heartiness (drain them first!)
- Protein swap: Leftover turkey works beautifully after Thanksgiving, or try shredded pork for a different twist
- Vegetarian version: Skip the chicken, use veggie broth, and double up on beans – it’s just as satisfying!
- Creamy dream: Stir in ½ cup heavy cream at the end for a richer, velvety texture
- Rice addition: Throw in ½ cup cooked rice to make it extra filling (perfect for stretching leftovers)
The beauty of this recipe? It welcomes all your pantry experiments with open arms!
Storage and Reheating Instructions
Here’s the scoop on keeping your Easy Chicken Tortilla Soup tasting fresh – because let’s be honest, leftovers might be even better the next day! Store cooled soup in an airtight container in the fridge for up to 3 days. Pro tip: Keep toppings separate so those crispy tortilla strips don’t turn to mush overnight.
When reheating, I prefer the stovetop method – just pour the soup into a pot and warm it gently over medium-low heat, stirring occasionally. If you’re in a hurry, the microwave works too – use 30-second bursts and stir between each to prevent hot spots. Always make sure it’s piping hot before serving!
Safety first: Never leave soup sitting out more than 2 hours, and if it smells “off” at all, trust your nose and toss it. The broth and chicken can develop bacteria if stored improperly.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of Easy Chicken Tortilla Soup (based on standard ingredients – your mileage may vary!):
- Calories: 340
- Fat: 15g
- Saturated Fat: 6g
- Protein: 28g
- Carbs: 25g
- Fiber: 4g
- Sugar: 5g
- Sodium: 800mg
Remember folks – brands and toppings can change these numbers, so take it as a rough guide! The cheese and tortilla strips add most of the fat, while the chicken packs that protein punch.
Frequently Asked Questions
I’ve gotten so many great questions about this Easy Chicken Tortilla Soup over the years – here are the ones that pop up most often:
Can I make this soup ahead? Absolutely! The flavors actually deepen overnight. Just store the cooled soup (without toppings) in the fridge for up to 3 days. Reheat gently and add fresh toppings when serving.
How can I make it spicier? Three easy ways: 1) Use hot green chilies instead of mild 2) Add a diced jalapeño when sautéing the onions 3) Stir in ½ teaspoon cayenne pepper with the other spices. Always taste as you go!
Can I freeze this tortilla soup? You bet! Freeze just the broth mixture (no dairy or toppings) for up to 3 months. Thaw overnight in the fridge and reheat with fresh toppings.
What’s the best substitute for rotisserie chicken? Leftover baked chicken works great, or poach 2 chicken breasts in the broth before shredding. For vegetarians, black beans make a fantastic swap!
Why does my soup taste bland? Two likely culprits: 1) Didn’t toast the spices long enough 2) Needed more salt. Fix it by simmering longer and seasoning to taste – sometimes soups just need time to develop flavor!
Final Thoughts
I’m telling you, this Easy Chicken Tortilla Soup is going to become your new go-to comfort meal – it’s saved my dinner plans more times than I can count! Give it a whirl this week and let me know how it turns out. Did you add any fun twists? Tag me in your photos – I love seeing your creations! Now go grab that rotisserie chicken and get cooking!
Print35-Minute Easy Chicken Tortilla Soup You’ll Devour
A quick and flavorful chicken tortilla soup with bold Tex-Mex flavors, perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Ingredients
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt & black pepper to taste
- 1 cup shredded cheddar cheese
- Tortilla strips
- Sour cream for topping
- Fresh cilantro, chopped
- Jalapeño slices (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
- Stir in diced tomatoes, green chilies, chili powder, cumin, and smoked paprika. Simmer briefly.
- Pour in chicken broth, corn, and shredded chicken. Simmer for 15–20 minutes.
- Ladle into bowls and top with shredded cheese, tortilla strips, sour cream, cilantro, and jalapeños.
- Serve hot with extra tortilla strips on the side.
Notes
- Use rotisserie chicken for a quick shortcut.
- Adjust spice level with more or fewer jalapeños.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg