This Easy 20 Minute Chicken Tortilla Soup recipe is a comforting, flavorful, and filling. Topped with crunchy tortilla strips, fresh cilantro, and creamy avocado, it makes for a delicious and fast weeknight dinner. Great for meal-prepping and make-ahead meals, too!

Love easy and delicious soup recipes? Then you’ve got to try my White Chicken Chili and my Lasagna Soup!

ladle scooping up chicken tortilla soup in large cast iron pot

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    Homemade Chicken Tortilla Soup

    We are in the midst of soup season, and I couldn’t be happier. I’ve been eating soup almost every other night. From my Lasagna Soup and Stuffed Pepper Soup to my Turkey Meatball Vegetable Soup and Instant Pot Chicken Noodle Soup, I just can’t get enough of it.

    This quick and easy chicken tortilla soup is loaded with all of my favorite Mexican-inspired ingredients — cilantro, lime juice, avocado, tortilla chips, and, of course, the ultra-flavorful tomatoey broth. It’s slightly spicy and full of flavor!

    There is very little prep time for this recipe. With pre-shredded cooked chicken, it takes less than 10 minutes to put together and only 10 minutes to cook.

    chicken tortilla soup topped with cilantro and a lime wedge

    ingredients

    • Enchilada sauce: Homemade Enchilada Sauce or store bought enchilada sauce will work! Here is our favorite brand!
    • Crushed tomatoes: Along with the enchilada and broth crushed tomatoes are the base of this soup!
    • Chicken broth: I like to use low sodium chicken broth to be able to control the saltiness of the soup.
    • Black beans: Canned black beans are added however you can use pinto beans or great northern beans instead! I usually rinse my beans to control the salt level! Rinsing your beans cuts the sodium amount in half!
    • Sweet corn: I use frozen sweet corn to the soup although summer fresh corn would be amazing in this!
    • Onion and Garlic: Add so much flavor to this soup!! I like to add 4 whole garlic cloves!
    • Lime juice: Brightens up the soup and adds a nice acidity to it.

    optional toppings for the soup

    • Cilantro
    • Avocado
    • Crispy tortilla strips or crushed up tortilla chips
    • Shredded cheese
    • Sour cream or crema

    how to make chicken tortilla soup

    • Add oil to a large saucepan. Add in onion and saute for 2-3 minutes. Add in garlic and cook for 1 minute.
    Sauteeing onions and garlic for Mexican Chicken Soup
    • Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper.Bring to a simmer and cook for 10 minutes. Stir in precooked shredded chicken and warm through.
    Simmering Chicken Tortilla Soup ingredients
    • Take off of the heat and add in lime juice and cilantro. Serve immediately and garnish with avocado, tortilla strips or cilantro if desired.

    kelley’s tips

    • Cooking the chicken ahead of time saves a lot of time on prep. Cook and shred the chicken the night before. You could also use leftover rotisserie chicken or turkey for a quick substitute.
    • Additionally, I like to double this recipe and freeze any extra to have on hand for busy weeknight meals. It will keep in the freezer for 6 months and in the fridge for 4 days. Reheat in the microwave or in a small pot on the stove over medium heat before serving.

    Variations

    • Add more veggies to make this homemade tortilla soup even more filling! Sliced peppers, squash, or carrots would be delicious!
    • Swap the shredded chicken for shredded turkey, shredded beef, shredded pork, ground chicken, ground turkey, or ground beef.
    • Make it vegetarian by using tofu or omitting the meat entirely.
    • Take it a step further and make it vegan by using veggie broth.
    • Add some freshly grated mozzarella cheese to the bottom of your bowl before ladling the hot soup on top to make it melted and creamy.
    Chicken Tortilla Soup in pot topped with fresh cilantro

    Storage, Freezing, and Reheating Instructions

    • Store cooled, leftover chicken tortilla soup in an airtight container or plastic bag in the fridge for up to 4 days.
    • Freeze cooled soup in a freezer-safe airtight container or plastic bag for up to 6 months.
    • Reheat frozen or thawed soup in the microwave or in a pot on the stovetop until warmed through and simmering.
    bowl of Mexican Soup topped with shredded cheddar cheese and a lime wedge

    More Soup Recipes To Try!

    Easy 20 Minute Chicken Tortilla Soup

    4.91 from 11 votes
    Rate Print
    This Easy 20 Minute Chicken Tortilla Soup is a comforting, flavorful and fast weeknight dinner. Top with tortilla strips, cilantro and avocado!
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes

    Ingredients 

    Instructions 

    • Add oil to a large saucepan. Add in onion and saute for 2-3 minutes. Add in garlic and cook for 1 minute.
    • Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper.
      Bring to a simmer and cook for 10 minutes. Stir in precooked shredded chicken and warm through.
    • Take off of the heat and add in lime juice and cilantro. Serve immediately and garnish with avocado, tortilla strips or cilantro if desired.

    Nutrition Information

    Calories: 225kcalCarbohydrates: 18gProtein: 25gFat: 7gSaturated Fat: 1gCholesterol: 60mgSodium: 569mgPotassium: 604mgFiber: 3gSugar: 3gVitamin A: 206IUVitamin C: 20mgCalcium: 47mgIron: 2mg

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