This wholesome Chicken Tortilla Soup is a flavor fiesta—and it’s also brimming with nourishing ingredients that’ll make your body and tastebuds equally happy.

Why you’ll love this recipe

  • Deep flavor, minimal fuss: It tastes like it simmered all day… but only takes about 40 minutes start to finish.
  • Protein-packed & veggie-loaded: The ultimate combo for energy and fullness.
  • Family-friendly: You can keep the toppings simple for picky eaters—or load ’em up for extra fun.
  • Great for leftovers: It reheats like a dream and even freezes well, making future meals a breeze.

This soup is hearty enough to serve as a meal, yet light enough to leave you feeling energized and satisfied. We’re talkin’ tender shredded chicken, fiber-rich black beans, sweet pops of corn, and loads of colorful veggies… all simmered together in a spiced tomato broth that hits the spot every time.

To make the tortilla chips:

Step 1: In a large bowl combine the sliced tortilla strips, oil, spices, and salt. Toss until everything is well combined.
Step 2: Bake, stirring once, until golden and crisp. They’ll continue to firm up as they cool.

To make the soup:

Step 1: In a large pot or Dutch oven, sauté diced onion, bell pepper, carrots, and celery until vegetables start to soften and onions become translucent.
Step 2: Add garlic and spices, and stir and cook until fragrant. Add the broth, fire-roasted tomatoes, and beans. Season, bring to a boil, then reduce heat and simmer, stirring occasionally.
Step 3: Add the shredded chicken, optional corn, and stir to combine.
Step 4: Serve soup with optional toppings and crispy tortilla strips.

If you’re a fan of one-pot meals, this one’s a total lifesaver. Plus, the extra tortilla chips (which you can make from scratch using this recipe or easily swap in a store-bought brand)it pairs perfectly with a few of my all-time favorites like Creamy Guacamole, Grilled Corn Salsa, or a simple and satisfying coleslaw for a well-rounded, feel-good feast.

How this recipe came to be

This soup was a happy little accident, born on a chilly Sunday when my fridge was full of random odds and ends—half a rotisserie chicken, a lonely bell pepper, and an open carton of broth I didn’t want to waste. I started sautéing what I had, sprinkling in spices as I went, and before I knew it, the kitchen smelled amazing. I added in a few pantry staples—black beans, tomatoes, corn—and viola! Out came one of the tastiest soups I’d ever made (straight from my kids’ mouths!). My son wandered in, sniffed the air and asked, “What smells like tacos?”  And I thought, yep, we’ve got something here.

Now it’s on repeat in my house, especially during the cooler months when we all crave something warming but still packed with healthy ingredients. I’ve since fine-tuned the recipe to hit that perfect balance of spice, heartiness, and freshness. And let’s be honest… the toppings are half the fun!

So the next time you’re looking for a warm and nourishing meal with Tex-Mex appeal—this one’s calling your name. Bonus points if you double the batch and stash some in the freezer for a busy night down the line!

 Try this Lemon Chicken Soup with Orzo!

(5 stars) 2 ratings

Hearty Chicken Tortilla Soup

This delectable soup is jam-packed with flavor, protein, and loads of colorful veggies (think bell peppers, carrots, onions, celery and fire-roasted diced tomatoes).
Yield: 12 cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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Ingredients
 

Soup

  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, diced (~1 ½ cups)
  • 2 medium bell peppers, red, yellow, or orange, diced (~2 cups)
  • 1 medium carrot, diced (~½ cup)
  • 1 stalk celery, diced (~½ cup)
  • 2 cloves garlic, minced
  • 1 ½ tablespoons mild chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 6 cups reduced-sodium chicken broth
  • 1 (29-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup plain or fire-roasted sweet corn, optional
  • ¾ teaspoon kosher salt, or more to taste
  • Freshly ground black pepper
  • 3 cups cooked, shredded white meat chicken*

Optional Soup Toppings

  • 3 scallions, thinly sliced
  • 1 tablespoon fresh cilantro, finely chopped
  • 4 to 5 radishes thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 lime, cut into wedges for serving
  • 1 avocado, diced

Crispy Baked Tortillas Strips

  • 8 corn tortillas, halved and sliced into thin strips
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon mild chili powder
  • ¼ to ½ teaspoon kosher salt
Ingredient Details to Know
*I either use leftover cooked chicken breasts and cut it into small pieces or I buy a rotisserie chicken, remove the skin and shred the meat.

Instructions
 

For the Soup:

  • In a large pot or Dutch oven, heat 1 tablespoon extra virgin olive oil over medium-high heat (or liberally mist with olive oil spray). Add the diced onion, bell pepper, carrots, and celery. Sauté for about 7 minutes or until vegetables start to soften and onions become translucent.
  • Stir frequently to prevent burning and add additional oil spray if needed. Add the minced garlic and dried spices, stir and cook until fragrant, about 1 to 2 minutes. Add the broth, fire-roasted tomatoes, and beans.
  • Season with salt and freshly ground pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
  • Remove cover. Add the shredded chicken, optional corn, and stir to combine. Place the cover back on, and simmer for another 10 minutes.
  • Serve soup with optional toppings and crispy tortilla strips.

For the Crispy Tortilla Strips:

  • Preheat oven to 400°F. In a large bowl combine the sliced tortilla strips, oil, spices, and salt. Toss until everything is well combined. Spread evenly on a lined baking sheet (or misted with oil).
  • Bake for 8 to 12 minutes, stirring halfway through, until they’re light golden brown and crispy. As tortillas cool, they will crisp up even more.

Notes

Nutrition provided for 1 cup soup topped with crispy tortilla strips. If you skip the crispy tortilla strips, 1 cup soup contains 110 calories, 10 g protein and 4 g fiber.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 160Carbohydrates: 21gProtein: 11gTotal Fat: 3.5g— Unsaturated Fat: 3.5g— Saturated Fat: 0gCholesterol: 15mgSodium: 310mgPotassium: 500mgFiber: 4gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin C: 27mgCalcium: 66mgIron: 2.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!