Classic Chicken Tortilla Soup (Ready in 25 Minutes!)

You know those nights when you walk through the door exhausted, hungry, and absolutely not in the mood to spend an hour in the kitchen? Yeah, this soup was born out of one of those nights. I threw together what I had in my pantry, and honestly? It turned out better than most restaurant versions I’ve tried.

Here’s the thing about chicken tortilla soup—it sounds fancy, but it’s ridiculously simple. We’re talking one pot, 25 minutes, and ingredients you probably already have. No complicated techniques, no obscure spices you’ll use once and forget about. Just straightforward, soul-warming goodness that tastes like you put in way more effort than you actually did.

And the best part? Everyone can customize their bowl with toppings. Picky eaters? Not a problem. Just set out the toppings bar and let people build their perfect bowl. 🙂

Why You’ll Love This Chicken Tortilla Soup

Lightning fast – Seriously, 25 minutes from start to finish. That’s faster than ordering takeout and waiting for delivery. Perfect for those nights when you need dinner on the table ASAP.

One-pot magic – Everything cooks in a single pot, which means minimal cleanup. Your future self will thank you when you’re not stuck scrubbing multiple dishes after dinner.

Flavor explosion – The combination of cumin, chili powder, and smoky paprika creates this incredibly rich, complex flavor that tastes like it’s been simmering all day. Spoiler alert: it hasn’t.

Endlessly customizable – Want it spicier? Add jalapeños. Need more protein? Throw in extra chicken. Vegetarian friend coming over? Swap the chicken for beans. This recipe is basically a choose-your-own-adventure book, but tastier.

Budget-friendly – We’re using simple, affordable ingredients here. No fancy imported items or expensive cuts of meat. Just good, honest food that won’t break the bank.

Healthy comfort food – This soup manages to be both comforting AND nutritious. High in protein, packed with vegetables, and not drowning in cream or cheese. You can feel good about going back for seconds.

Ingredients You’ll Need

For the Soup Base

• 2 tablespoons olive oil – For sautéing our aromatics
• 1 medium onion, diced – Adds sweetness and depth
• 3 cloves garlic, minced – Because garlic makes everything better
• 1 red bell pepper, diced – For a touch of sweetness and color
• 1 can (14.5 oz) diced tomatoes – The foundation of our broth
• 4 cups chicken broth – Use good quality broth; it makes a difference
• 1 can (15 oz) black beans, drained and rinsed – Adds heartiness and protein
• 1 cup corn kernels – Fresh, frozen, or canned all work
• 2 cups cooked chicken, shredded – Rotisserie chicken is your friend here
• 1 tablespoon tomato paste – Deepens the tomato flavor
• 2 teaspoons ground cumin – The secret to that authentic Mexican flavor
• 1 teaspoon chili powder – For a gentle kick
• ½ teaspoon smoked paprika – Adds a subtle smokiness
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Juice of 1 lime – Brightens everything up at the end

Toppings & Garnishes

• Tortilla strips (store-bought or homemade)
• Avocado slices – Adds creaminess
• Sour cream or Greek yogurt
• Shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, chopped
• Lime wedges
• Sliced jalapeños (for the heat seekers)

Ingredient Notes & Substitutions

Chicken: Rotisserie chicken is honestly a game-changer here. It saves time and adds extra flavor. But if you’re meal prepping, leftover grilled chicken or even poached chicken breasts work great. In a pinch? Canned chicken works too (don’t judge).

Broth: I prefer chicken broth for depth, but vegetable broth works if you’re going vegetarian. Just make sure it’s good quality—watery broth equals watery soup.

Tomatoes: Fire-roasted diced tomatoes add an extra layer of smokiness if you can find them. Worth seeking out, IMO.

Beans: Black beans are traditional, but pinto beans or even chickpeas would work. Just use what you’ve got.

Corn: Frozen corn actually tastes better than canned in this recipe. Fresh corn cut off the cob is chef’s kiss, but let’s be real—frozen is easier and available year-round.

Tortilla strips: You can buy them pre-made (no shame), bake your own from corn tortillas, or even use crushed tortilla chips. Whatever floats your boat.

How to Make Chicken Tortilla Soup (Step-by-Step)

Step 1: Prep Your Ingredients

Get everything chopped and measured before you start cooking. Trust me on this one—once you start, things move fast.

Dice your onion and bell pepper. Mince the garlic (or use a garlic press if you’re lazy like me sometimes). Shred your cooked chicken if you haven’t already. Open your cans. Basically, get your mise en place together. Fancy cooking term? Check. Actually useful? Double check.

Step 2: Build the Flavor Base

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once it’s shimmering, toss in your diced onion and bell pepper.

Sauté for about 4-5 minutes until the onion turns translucent and everything softens up. Your kitchen should start smelling amazing right about now.

Add the minced garlic, cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds—just until the spices become fragrant. This step is crucial because it “blooms” the spices, releasing all their essential oils and flavor compounds. Science is delicious, folks.

Stir in the tomato paste and cook for another minute. It’ll darken slightly and coat the vegetables.

Step 3: Add Chicken and Simmer

Pour in the diced tomatoes (with their juices), chicken broth, black beans, and corn. Give everything a good stir to combine.

Add your shredded chicken, salt, and pepper. Bring the whole thing to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes. This gives all the flavors time to mingle and become friends.

Taste and adjust the seasoning. Need more salt? Add it. Want more heat? Sprinkle in some cayenne or add diced jalapeños.

Step 4: Finish and Serve

Right before serving, squeeze in that fresh lime juice. This is non-negotiable—the acidity brightens up the entire soup and takes it from good to “holy crap, this is amazing.”

Ladle the soup into bowls and let everyone go wild with toppings. The crispy tortilla strips are essential (they add that textural contrast), but everything else is up to personal preference.

Serving Suggestions

This soup is pretty much a complete meal on its own, but if you want to round things out, here are some ideas:

Cornbread – Sweet, buttery cornbread is basically made to be dunked in this soup. Make a batch or grab a box mix—I won’t tell.

Quesadillas – Keep it simple with cheese quesadillas on the side. Kids especially love this combo.

Simple salad – A light salad with lime vinaigrette keeps things fresh and balanced.

Mexican rice – If you’re extra hungry or feeding a crowd, serve the soup over a scoop of Mexican rice in each bowl.

Chips and guacamole – Because why not? More avocado is never a bad idea.

Cold beer or margarita – For the adults in the room. This soup pairs surprisingly well with a cold cerveza or a tangy margarita.

Storage and Reheating Tips

Refrigerator Storage

Store leftover soup in an airtight container in the fridge for up to 4-5 days. Keep the tortilla strips separate though—otherwise they’ll turn into soggy mush, and nobody wants that.

The soup actually tastes even better the next day after all the flavors have had time to hang out together. It’s like it gets better with age, unlike my back after a workout. :/

Freezer Storage

This soup freezes beautifully for up to 3 months. I usually portion it into individual containers for easy grab-and-go lunches.

FYI: Leave out the toppings when freezing. Just freeze the base soup. You can add fresh toppings when you reheat it.

Pro tip: Freeze in freezer-safe bags laid flat. They stack better and thaw faster than containers.

Reheating Instructions

From the fridge: Reheat on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of broth if it’s thickened up too much.

From frozen: Either thaw overnight in the fridge first, or reheat directly from frozen. If going from frozen, add it to a pot with a little extra broth and heat on low, stirring occasionally. It’ll take about 15-20 minutes.

Microwave: Pour into a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until hot.

Final Thoughts

Look, I’m not going to sit here and tell you this soup will change your life or solve all your problems. But it will give you a delicious, satisfying dinner in less time than it takes to watch an episode of your favorite show.

After five years of cooking my way through ups and downs, I’ve learned that the best recipes aren’t always the most complicated ones. Sometimes it’s the simple, straightforward dishes that become your go-to favorites. This chicken tortilla soup has earned that spot in my rotation, and I think it’ll earn a spot in yours too.

So grab a pot, round up your ingredients, and give it a shot. Your taste buds (and your schedule) will thank you.

Happy cooking, friends!

– Kip