Easy 20 Minute Chicken Tortilla Soup

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!

Easy 20 Minute Chicken Tortilla Soup in pot

Nothing Beats A Bowl of Hot, 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.

Easy 20 Minute Chicken Tortilla Soup in white bowl

Key Ingredients

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. Then, veggies including black beans, sweet corn, diced onion, and minced garlic are also added. Cilantro and lime juice are mixed in at the end. Top your soup with extra cilantro, avocado, and crispy tortilla strips before serving. Shredded cheese, sour cream, or crema would also go great with this!

How To Make Chicken Tortilla Soup

This soup can be made in one pot! Simply sauté onions and garlic in oil.

Sauteeing onions and garlic for Mexican Chicken Soup

Then, add in broth, enchilada sauce and crushed tomatoes. Next, 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, avocado, and tortilla strips before serving.

Simmering Chicken Tortilla Soup ingredients

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.


  • 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.

Easy 20 Minute Chicken Tortilla Soup

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.

Easy One Pan Mexican Soup

More Delicious Soup Recipes To Try

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Easy 20 Minute Chicken Tortilla Soup

4.91 from 11 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


  • 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 Facts
Easy 20 Minute Chicken Tortilla Soup
Amount Per Serving
Calories 225 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 60mg20%
Sodium 569mg25%
Potassium 604mg17%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 25g50%
Vitamin A 206IU4%
Vitamin C 20mg24%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Soup
Cuisine: Mexican
Keyword: 20 Minute Meal, Chicken Tortilla Soup, Easy Weeknight Dinner, Winter Recipes



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