Easy 20 Minute Chicken Tortilla Soup

This Easy 20 Minute Chicken Tortilla Soup is a comforting, flavorful and fast weeknight dinner. Top with tortilla strips, cilantro and avocado!

Easy 20 Minute Chicken Tortilla Soup With Black Beans | chefsavvy.com #recipe #soup #beans #chicken #Mexican #tortilla

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 to my Turkey Meatball Vegetable Soup. I just can’t get enough of it.

This tortilla soup is loaded with all of my favorite Mexican flavors. Cilantro, lime juice, avocado and tortilla chips. Slightly spicy and full of flavor.

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

Easy 20 Minute Chicken Tortilla Soup With Black Beans | chefsavvy.com #recipe #soup #beans #chicken #Mexican #tortilla This soup tastes just like a taco or enchilada. Full of Mexican flavor, incredibly hearty and comforting.

The base of this soup is a blend of enchilada sauce, crushed tomatoes and chicken broth. Black beans, corn, onions and garlic are also added. Cilantro and lime juice get added at the end. Top your soup with extra cilantro, avocado, and tortilla strips. Cheese or sour cream would also go great with this.

20 Minute Chicken Tortilla Soup | chefsavvy.com #recipe #soup #chickent #tortilla

I like to double this recipe and freeze any extra to have on hand for busy weeknight meals.

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.

20 Minute Chicken Tortilla Soup | chefsavvy.com #recipe #soup #chickent #tortilla

This soup can be made in one pot. Simply saute onions and garlic in oil. Add in broth, enchilada sauce and crushed tomatoes. Stir in your seasoning and bring to a simmer. Cook for 10 minutes and then take off of the heat. Stir in pre-cooked chicken, cilantro and lime juice. Allow the chicken to warm up in the hot soup and serve immediately. Garnish with extra cilantro.

Easy 20 Minute Chicken Tortilla Soup | chefsavvy.com #recipe #soup #chickent #tortilla

Easy 20 Minute Chicken Tortilla Soup

4.88 from 8 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This Easy 20 Minute Chicken Tortilla Soup is a comforting, flavorful and fast weeknight dinner. Top with tortilla strips, cilantro and avocado!


  • 1 tablespoon olive oil
  • 1/2 onion diced
  • 4 garlic cloves minced
  • 2 cups chicken broth
  • 1 10 ounce can enchilada sauce (medium)
  • 1 cup crushed tomatoes
  • 1 15.5 ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 cups shredded chicken breasts cooked
  • 1 tablespoon lime juice about half of a lime
  • 1 tablespoon fresh cilantro chopped
  • avocado for garnish if desired
  • tortilla strips for garnish if desired
  • cilantro for garnish if desired


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

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!


Leave a Comment


  • Mmmmmm. I made a similar soup last week and those pics just made me want to run and make it again! I love soup season! Definitely adding the cilantro and avocado to mine next time, love that addition. I didn’t use those, but they would be great!

  • I love chicken tortilla soup and your version sounds so easy and looks delicious! I’m all about easy weeknight dinners, so this sounds perfect.

  • I just made tortilla soup last week! We must be on the same craving wavelength. Yours sounds awesome…might have to whip up a batch this week!

  • I’ve been so into soup lately too, but something I love even more than soup is Mexican food! I don’t think I’ve ever had tortilla soup before, but I need to try it asap because I love everything about this soup 🙂

  • Kt martinez

    Delicious! Used a 14.5 oz can of diced tomatoes and jalapeños in place of crushed tomatoes. This will be a weekly go to !

  • Kt martinez

    Also I used a rotisserie chicken that I shredded in place of chicken breasts. I also topped the soup with green onions and Monterey Jack shredded cheese in addition to cilantro and avocado and tostitos rolls chips.

  • Mary

    I was looking for a quick soup to make for a chilly night and this was amazing! Its so flavorful, healthy and super simple to make. I added about 1/2 tsp. of chipotle tabasco for a spicy kick. Cubed avocado, shredded cheddar cheese and a dollop of sour cream made an excellent topping. This is a keeper!

  • NT

    Wow! Made this for my family today, very easy to make and sooo good! We love it!!

  • W. Kevin Christian

    Made this last night. Solid recipe, especially considering how quickly it can be made. Definitely good enough to satisfy a tortilla soup hankering, though I did make a few tweaks which I think took it from decent to great:

    1. Used bone-in chicken thighs for the meat, cooking them in the soup pot before doing the rest of the recipe. After shredding the cooked meat I threw the bones in the simmering soup as well, removing them when I was ready to serve.

    2. Used 15 oz of enchilada sauce instead of 10. Tried it with 10 and felt it just wasn’t quite Mexican-y enough, so I kept adding until it tasted right.

    3. Garnished with ample shredded Mexican blend cheese in addition to the tortilla chips, cilantro and avocado.

    4. Used 3/4 tsp cumin instead of 1/2 tsp.

    5. Used 1/2 black beans, 1/2 pinto beans. Same overall bean volume.


    This soup is amazing! Making it the second time within a week! I substituted taco seasoning for the spices (didn’t have them all) and used crushed tomatoes with green Chili’s. Awesome!!

  • Dawn

    I can’t wait to try this recipe on my husband. We make a version of this soup, also made in 20 minutes with jar salsa south western style as the soup base with the chicken broth, add extra corn ( I like white sweet corn) in mine and black beans. I like the idea of adding enchilada sauce. I’m going to try to use green sauce since I have to eat mild spicy, anything more than that doesn’t agree with us. I can’t wait to try this. Thank you for your recipe and the photos make your mouth water. They are great.