Let’s Taco ‘Bout Easy Chicken Tortilla Soup
Okay, real talk: there are maybe ten meals I put on repeat during busy weeks, and this easy Chicken tortilla soup is right at the tippy top. You know how some folks have a go-to meal for rainy days? Mine’s this soup—especially since that one time I had leftover rotisserie chicken and nothing (I mean nothing) else in the fridge except some sad limes and a half-empty bag of tortilla chips. The result? Accidentally awesome tortilla soup. If that’s not kitchen karma, I don’t know what is. Also, making this soup just feels cozy. Like throwing on your favorite hoodie—maybe with a spoon.
Why You’ll Actually Love It
I make this whenever I have random chicken lurking in the fridge or freezer (rotisserie, leftover grilled, or even that packet you kinda forgot about until now). My family goes bonkers for it because you can totally pile on cheese, sour cream, crispy tortilla strips, or whatever you’ve got—and if someone hates beans, well, just skip them next time. Been there. Plus, it comes together in about the time it takes for me to clean up the kitchen, except when I get sidetracked watching silly dog videos.
The Not-So-Fancy Ingredients
- 3 cups shredded cooked chicken (I usually swipe some rotisserie chicken—so easy. Leftover turkey actually works fine too!)
- 1 onion, diced (yellow, white, red—honestly, whatever’s rolling around in your pantry)
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes (fire-roasted is nice, but I’ve totally used plain in a pinch)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel, or just another can of tomatoes with a little canned green chili or hot sauce tossed in)
- 4 cups chicken broth (or veggie broth if that’s all you’ve got, or some bouillon cubes dissolved in water—it all works)
- 1 (15 oz) can black beans, drained and rinsed (pinto beans are solid too, or skip them—it’s flexible)
- 1 cup corn (frozen, canned, or fresh cut off the cob)
- 1 to 2 teaspoons chili powder (I usually start with one and add more if I’m feeling spicy. Or, occasionally, regret it.)
- 1 teaspoon ground cumin
- Salt & pepper, to taste
- Toppings: Tortilla chips or strips (store-bought or cut up a few tortillas and crisp them in a skillet), shredded cheese, chopped cilantro, avocado, sour cream, a squeeze of lime—whatever floats your boat.
How I Actually Make It (With Room for Improvising)
- Grab a big soup pot; heat a splash of oil over medium heat (if you forget and just dump in the onions, it’ll turn out ok—but don’t walk away or they’ll burn. I learned this the fun way).
- Plop in your onions and cook until they start looking see-through, maybe 4 or 5 minutes. Stir in the garlic and let it get fragrant for about 30 seconds—don’t let it get bitter. If your phone rings, best let it go to voicemail now. Add the chili powder and cumin; let it all mingle for a minute (the kitchen will smell like you know what you’re doing even if you’re wearing fuzzy slippers).
- Dump in the chicken, canned tomatoes, tomatoes with green chilies, black beans, corn, and broth. Stir it all together. If it looks like a mess, don’t worry—it usually comes together by the end.
- Bring to a boil, then drop the heat and let it simmer, uncovered, for about 15-20 minutes. This is where I usually sneak a taste (maybe two). Adjust the salt, pepper, and anything else that needs a tweak.
- Ladle into bowls, toss on your toppings, and serve. (Sometimes I go overboard with lime and tortilla chips; sometimes I remember moderation. It depends on the day!)
My Notes and Happy Accidents
- Pretty sure this soup gets more flavorful after sitting overnight. Or maybe that’s just wishful thinking—either way, leftovers taste fantastic if you can keep from eating it all the first night!
- I once left out the corn because I was out. Honestly? Still great. Maybe not quite as sweet, but zero complaints from the peanut gallery.
- Sometimes I skip the toppings if I’m feeling lazy (who am I kidding; chips always make an appearance).
Twists I’ve Tried (Successes & One Flop)
- Add a can of rinsed hominy for a more Tex-Mex vibe—surprisingly delish.
- Green enchilada sauce in place of the diced tomatoes with chilies makes it tangy and fun, especially if you’re out of Rotel.
- Okay, once I tried stirring in some leftover cooked rice at the end to bulk it up. That made it oddly mushy and not my proudest bowl—so, probably skip that.
Tools and Quick Fixes
A biggish soup pot is handy (I use my enameled Dutch oven when I can). But honestly, any old deep pot works. No Dutch oven? Just go with your biggest saucepan. In a pinch, a slow cooker works—dump everything in, set on low for 4-6 hours (probably use raw chicken for that method, though; just shred it at the end). Lazy day win. Don’t sweat the small stuff.
How to Store It—If There’s Any Left
Keep leftovers in an airtight container in the fridge, up to 3 days—though honestly, in my house it rarely makes it past lunch on day two. You can freeze it, too; just hold off on most of the toppings until after reheating. Tortilla chips get weird if you freeze them (trust me).
Sling It Up: Serving Ideas
I love a big scoop of soup in a wide bowl piled with cheese and extra crunchy tortilla strips (my youngest kiddo says they’re the best part). We sometimes do taco night alongside, because double the fun. Or, if we’re feeling extra, a little side of Mexican rice and a cold beer (for the grown-ups!).
Lessons Learned—A Few Pro Tips
- I once tried to rush the simmering step, thinking I was beating the clock. Nope—less depth of flavor, kind of bland. Just let it bubble for the full 20, and you’ll taste the difference.
- Never add the chips too soon—they go from crispy to sad mush before you blink. Ask me how I know.
- Actually, add a bit more broth than you think you’ll need. It thickens as it sits.
Frequently Asked Questions (From Friends and Family…Mostly)
- Can I make this with raw chicken?
Yep! Just add 2 raw chicken breasts in at the beginning, simmer till cooked through (usually about 18-20 min), then shred and toss it back in. (Careful not to cut corners—or cut the chicken too soon, honestly.) - Is there a shortcut for the tortilla strips?
Of course. I usually just smash a bag of store-bought tortilla chips (my lazy hack), but if you’re feeling ambitious, slice corn tortillas into strips, toss in a tiny bit of oil, and bake at 400F for about 8 min. Watch them like a hawk or they’ll burn in a blink. - Does it freeze well?
Yup! Though I will say—I once forgot about a batch for months and it came out kinda weird when thawed. Maybe give it a stir and top with fresh stuff when you reheat, and avoid freezing with toppings. - Can I go vegetarian with this?
For sure. Leave out the chicken, add more beans or some roasted veggies. Vegetable broth works swell. Maybe toss in some jackfruit, though personally I’ve never tried that one—if you do, let me know? - What’s the best way to make it spicy?
I toss in extra diced green chilies or a splash of hot sauce. Or add sliced jalapenos for serving if you’re brave—just don’t get them in your eye (yeah… that happened once).
And hey, if you’ve read this far, can you believe my neighbor once tried to thicken soup with instant potato flakes? Not for this recipe—just a random dinner memory I can’t let go of. Anyway, happy cooking—let me know if you come up with your own tweaks!
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Tortilla strips or chips, for topping
- Optional toppings: shredded cheese, chopped cilantro, diced avocado, lime wedges
Instructions
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1Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes.
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2Stir in the minced garlic and cook for another 30 seconds, until fragrant.
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3Add the shredded chicken, diced tomatoes with green chilies, black beans, corn, chicken broth, cumin, and chili powder. Season with salt and pepper to taste.
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4Bring the soup to a gentle boil, then reduce the heat and simmer for 15-20 minutes to allow flavors to combine.
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5Ladle the soup into bowls and garnish with tortilla strips or chips. Add optional toppings like cheese, cilantro, avocado, and lime wedges as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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