Chicken Tortilla Soup Recipe
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This is a bold, brothy, deeply satisfying Chicken Tortilla Soup Recipe… the kind with real flavor in every spoonful. Tender chicken, beans, hominy, corn, and peppers all simmer together in a seasoned broth that’s brightened at the end with fresh lime. It’s warm, comforting, and lively all at once, with just enough heat to keep things interesting.
Table of Contents
WHY YOU’LL LOVE THIS EASY CHICKEN TORTILLA SOUP
- Big, bold flavor without a long simmer
- Ready in about 30 minutes
- Flexible heat level
- Great for feeding a crowd
- Freezer-friendly and reheats beautifully
Chicken Tortilla Soup Recipe
This recipe has been on our site for over a decade, and that alone should tell you something.
It’s the one I make when I want something hearty but not heavy, comforting but not boring. You cook the chicken, build the broth, and suddenly the pot is doing all the talking. It smells like dinner figured itself out.
Every batch is colorful and filling. It wakes up your taste buds without knocking you over. And everyone gets to finish their bowl exactly how they like it: with cheese, crunch, guacamole, or all of the above.
This easy chicken tortilla soup doesn’t try to be fancy. It just shows up and does its job really well.
INGREDIENT NOTES
- Chicken: Cut into small pieces so it cooks quickly and stays tender. I typically use boneless breasts, but thigh meat is just as tasty.
- Jalapeños: Control the heat by removing seeds and ribs, or leave some in if you like it spicier.
- Hominy: Adds body and a subtle corn flavor that makes this easy tortilla soup recipe feel substantial. You’ll want yellow hominy, not the white kind.
- Petite Diced Tomatoes: These will blend into the broth instead of standing out in large chunks. Grab cans that include diced chiles if you’re craving something extra spicy.
- New Mexico Chile Powder: Warm and earthy, not sharp or aggressive. It’s honestly what makes this the best chicken tortilla soup recipe. Don’t skip it!
- Lime Juice: Added at the end to brighten everything without dulling the broth.
VARIATIONS
Mild: Use just one jalapeño and remove all seeds and ribs.
Extra Heat: Leave in some seeds, use diced tomatoes with chiles, or add extra chile powder.
Bean Swap: Black beans work best, but pinto beans (drained and rinsed) are good in a pinch.
Creamy Finish: Add a dollop of sour cream or Mexican crema to each bowl.
Leftover Rotisserie: Stir in cooked chicken during the simmer to save time.
Veggie-Forward: Add extra bell peppers or corn.
SERVING SUGGESTIONS
- Top each bowl with shredded Colby Jack cheese and tortilla strips.
- Add sliced avocado or guacamole for a creamy chicken tortilla soup.
- Serve with warm tortillas or chips on the side.
- Pair this easy chicken tortilla soup recipe with sheet pan quesadillas for a game-day spread.
- Finish off the meal with homemade churros or caramel apple empanadas.
BEST CHICKEN TORTILLA SOUP RECIPE FAQ
The heat is adjustable. As written, I’d say it’s a medium with good warmth… not an overwhelming heat. Play with the number of jalapeños (plus ribs and seeds) or the amount of chile powder to make it just right for you!
Absolutely. In fact, the flavor improves as it sits, making this the best ever chicken tortilla soup for leftovers.
It does. Best to freeze in portions so you can thaw just what you need (unless you’re planning on a future meal). Thaw leftovers in the fridge overnight before reheating gently on the stove.
Try mashing some of the beans and hominy into the broth. Or, transfer a couple ladles’ worth of broth with some beans and hominy to a blender, then stir the mixture back into the pot. Either way, simmer a bit longer to help it all thicken up!
What makes this the best ever chicken tortilla soup? It layers flavor quickly and efficiently.
Cooking the chicken first in oil and spices allows fat-soluble flavor compounds to bloom and coat the meat before any liquid is added.
Deglazing the pot with chicken stock pulls those browned bits into the broth, which becomes the foundation of the soup.
Beans, tomatoes, corn, and hominy all contribute starch and natural sugars that round out the broth and give it body without thickening it.
The short simmer keeps the vegetables intact and the chicken tender, while the final hit of lime juice adds acidity that sharpens and balances the richness.
It may be a quick chicken tortilla soup recipe, but it’s built with intention… which is why it tastes like it simmered much longer than it did.
DONNA’S PRO TIPS
- Cut chicken evenly for consistent cooking. Prevents a mix of tender and dry pieces.
- Scrape the pot well after adding the stock. Flavor lives there, and you need it with a quick simmer!
- Add lime juice at the end to keep it bright. Too soon, and it’ll just dull the broth.
- Taste before serving. Seasoning settles as it simmers, so it may need more salt.
- Let everyone garnish their own bowl. That’s half the appeal of this chicken tortilla soup recipe!
TOOLS NEEDED
- Large Stockpot: An 8-quart pot gives you room to stir comfortably.
- Wooden Spoon: For scraping up all the flavorful bits.
- Sharp Knife: Prep goes fast when everything’s ready to go.
- Ladle: Because this is a proper soup night situation.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Soup Recipes
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Longtime TSRI favorite since 2013
- Bold, brothy chicken tortilla soup
- Ready in about 30 minutes
- Adjustable heat level
- Loaded with beans, corn, and hominy
- Freezer-friendly
- Finish with lime and toppings for best flavor
Chicken Tortilla Soup Recipe
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 medium jalapeños, seeded and minced
- 1 red bell pepper, diced
- 8 cups chicken stock, (64 fluid ounces)
- 1 cup frozen corn
- 2 15 ounce cans petite diced tomatoes (30 ounces total)
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can yellow hominy, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon New Mexico chile powder
- Juice of 1 lime, about 2 tablespoons
Optional garnishes
- Colby Jack cheese, shredded
- Tortilla strips
- Guacamole
Instructions
- COOK CHICKEN: Place an 8-quart stockpot over medium-high heat. Add 2 tablespoons extra virgin olive oil. Add 1 pound diced chicken and sprinkle with ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Cook for 4 to 6 minutes, stirring occasionally, until the chicken is mostly cooked on the outside.
- ADD PEPPERS: Stir in the jalapeños and red bell pepper. Cook for 1 minute.
- ADD STOCK: Pour in 8 cups chicken stock and scrape the bottom of the pot to release any browned bits.
- SIMMER: Stir in tomatoes, corn, black beans, hominy, cumin, and New Mexico chile powder. Bring to a boil, then reduce to a steady simmer. Simmer for 8 to 10 minutes, until the chicken is cooked through and reaches 165°F.
- FINISH: Stir in lime juice. Taste and add more kosher salt if needed.
- SERVE: Ladle into bowls and add garnishes if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published October 2013, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
What I'm loving is your little soup pots. So adorable! I would have to have guacamole on mine too. Actually, I'd have guacamole on top of everything, thankyouverymuch.
Had to leave home to pick up my husband from work as I was doing the preparations. Asked my 13 years old to continue for me and that I would just take over when we got back… She followed the recipe step by step and the soup was finished by the time we got home! It was delicious!!! Definitely a keeper!!!
This looks yummy. I'll probably remove the cooked chicken before adding the remaining ingredients, then add it back at the end. Chicken breasts tend to over cook and dry out. Thanks for the recipe.
Good thinking
I made this soup in the instant pot, and sauteed the chicken before pressure cooking. I served it with sour cream and avocado, with cheese on top. Everyone thought it was delicious!
This soup is a family favorite since the fisrt time I amde it. They request it weekly now LOL Thanks so much!