Name: Easy Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1/2 medium yellow onion, chopped; 1 can (28 oz) crushed tomatoes; 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained; 1 cup chicken broth; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tbsp chili powder; 1 can (12 oz) corn, drained; 1 can (14 oz) black beans, rinsed and drained; 1 cup heavy cream or whipping cream; 2 cups cooked chicken, shredded or chopped; Salt and pepper to taste; Tortilla strips; Avocado, sliced or diced; Sour cream; Tex-Mex style shredded cheese

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I’m so excited to share this Easy Chicken Tortilla Soup Recipe with you today because it’s one of those meals that feels like a warm hug on a chilly evening. It’s packed with cozy flavors from smoky paprika to a little chili kick, and it comes together surprisingly fast, which is perfect for weeknights when you want comfort food without the fuss. I honestly turn to this recipe anytime I want something hearty but still fresh and vibrant.

What makes this Easy Chicken Tortilla Soup Recipe truly special is how versatile it is—I love that you can tweak it a bit depending on what you have in the fridge or how spicy you’re feeling. Plus, it’s a great way to use leftover chicken or meal prep for the week. I always find that the creamy finish with a swirl of heavy cream really elevates it to the next level, making every spoonful just a little more indulgent.

Ingredients You’ll Need

This recipe calls for simple pantry staples and fresh ingredients that work so well together to build those classic, comforting flavors. When shopping, aim for good-quality canned tomatoes and broth—they really make a difference here.

Olive oil: Use extra virgin for the best flavor and smooth sautéing of your onions.
Yellow onion: Adds a sweet and mellow base to the soup; finely chopped will blend nicely.
Crushed tomatoes: Get a good-quality brand for rich tomato flavor without any added water.
Rotel diced tomatoes with green chilies: These bring just the right amount of mild heat and tang.
Chicken broth: Homemade is great, but store-bought works well too—just keep it low-sodium.
Garlic powder: I find garlic powder works better than fresh here for a consistent background flavor.
Smoked paprika: Essential for that smoky depth without adding heat.
Chili powder: Adds a nice kick; adjust the amount based on your tastes.
Corn (canned): Drained corn provides a sweet contrast and texture without extra fuss.
Black beans: Rinsed and drained so the soup isn’t too thick or starchy.
Heavy cream: This smooths out the spices and gives the soup a comforting richness.
Cooked chicken: Shredded or chopped, leftovers are perfect, or you can quickly poach chicken breasts just for this soup.
Salt and pepper: Essential to balance all those flavors exactly to your liking.

Variations

I love how flexible this Easy Chicken Tortilla Soup Recipe is—over the years, I’ve experimented with different twists to keep it exciting or fit different diets. Don’t hesitate to make it your own based on what you love or what you have on hand.

Spicy Kick: I sometimes add diced jalapeños or cayenne pepper for extra heat when I’m craving something bolder.
Vegetarian Version: Swap out chicken for hearty veggies like zucchini and bell peppers, and use vegetable broth instead of chicken broth.
Lower Fat: I’ve tried replacing the heavy cream with coconut milk or just a splash of milk to lighten things up.
Slow Cooker Friendly: Toss everything (except the cream) in your slow cooker for an all-day recipe, adding cream at the end.

How to Make Easy Chicken Tortilla Soup Recipe

Step 1: Sauté the Onion to Build Flavor

Start by heating the olive oil in a large pot over medium heat. Toss in the chopped yellow onion and cook it until it’s soft and translucent—this usually takes about 5 minutes. Keep stirring so it doesn’t brown too much; you want it to sweeten gently, not get crispy. This simple step adds a delicious base flavor that you’ll notice in every bite of the soup.

Step 2: Add Tomatoes, Broth, and Spices

Once your onions smell sweet and soft, pour in the crushed tomatoes, Rotel with green chilies, and chicken broth. Stir in the garlic powder, smoked paprika, and chili powder. Let the whole mixture come to a gentle simmer—this is where those spices begin to marry with the tomatoes. Cooking it here for about 10 minutes lets the flavors really deepen.

Step 3: Add Corn, Beans, and Chicken

Next, stir in the drained corn and rinsed black beans, followed by your cooked chicken. I usually use shredded leftovers, but chopped works just as well. Let your soup simmer for another 10 minutes so everything warms through perfectly and the chicken absorbs those chili-tomato flavors. This step is key for a rich, homely feeling in every spoonful.

Step 4: Finish with Cream and Seasoning

Finally, pour in the heavy cream and stir gently to combine. Taste your soup and add salt and pepper as needed. The cream cuts the acidity from the tomatoes and gives the soup a silky texture that feels downright comforting. Be careful not to boil after adding cream to prevent curdling—just warm through gently.

How to Serve Easy Chicken Tortilla Soup Recipe

This image shows a shiny silver pot filled with a thick orange soup. The soup has many layers of ingredients floating on the surface, including pieces of shredded chicken in light beige, black beans, bright yellow corn kernels, and chunks of red tomatoes. Small green herb bits are sprinkled throughout, adding a touch of freshness. The shiny pot has curved handles and sits on a white marbled surface. The soup looks warm and hearty photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for toppings that add texture and coolness to balance the warmth of the soup. My favorite garnishes are crispy tortilla strips for crunch, creamy avocado slices, a dollop of sour cream, and a sprinkle of Tex-Mex style shredded cheese. These extras turn simple soup into a full experience and make every spoonful a little more fun.

Side Dishes

To keep with the Mexican-inspired vibe, I usually serve this Easy Chicken Tortilla Soup Recipe with warm cornbread or fresh tortilla chips. Sometimes I add a light side salad with lime dressing for brightness. It’s such a satisfying combo that feels balanced and never too heavy.

Creative Ways to Present

For special occasions or casual dinner parties, I like to serve the soup in small individual bowls with toppings in little dishes on the side. Guests love building their own bowls—it’s interactive and adds a personal touch. Sometimes I stack up baked tortilla strips for extra crunch on the side rather than in the soup, so they stay crispy longer.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the soup cool completely before transferring it to airtight containers and popping them in the fridge. It keeps well for about 3 to 4 days. If you’re planning to eat it within that time, it tastes even better the next day once those flavors have had a chance to meld.

Freezing

I’ve frozen this soup successfully several times—just make sure to hold off on adding the cream until you’re ready to reheat. Freeze the soup base in freezer-safe containers for up to 3 months. This way, you can defrost portions on busy days and swirl in fresh cream at serving time for that lovely richness.

Reheating

To reheat, I gently warm the soup on the stove over medium-low heat, stirring occasionally. If you froze it without the cream, add it now and heat just until warmed through, avoiding boiling. This keeps the cream from breaking and preserves the soup’s silky texture perfectly.

FAQs

Can I use frozen chicken for this Easy Chicken Tortilla Soup Recipe?

Absolutely! Just make sure to thaw the chicken completely before adding it to the soup. Using cooked, shredded frozen chicken is a great time-saver and works perfectly in this recipe.
Is it okay to skip the cream in this recipe?

Yes! The soup will still taste delicious without the cream, but it won’t have that silky richness. If you want a lighter option, you can substitute with coconut milk or a splash of regular milk instead.
How spicy is the Easy Chicken Tortilla Soup Recipe?

It has a mild to medium spice level thanks to the Rotel tomatoes and chili powder, but you can control the heat by adjusting the chili powder amount or leaving it out if you prefer milder flavors.
Can I make this soup in a slow cooker?

Yes! Simply add all ingredients except the cream to your slow cooker and cook on low for 4-6 hours. Stir in the cream just before serving to keep it smooth and creamy.
What toppings pair best with this soup?

I recommend crunchy tortilla strips, fresh avocado slices, a dollop of sour cream, and some shredded Tex-Mex cheese for the perfect balance of textures and flavors.

Final Thoughts

This Easy Chicken Tortilla Soup Recipe has become a go-to in my kitchen for good reason—it’s comforting, adaptable, and downright tasty. Whether you’re cooking for one or feeding a crowd, it’s an easy way to bring warmth and flavor to the table without stress. I hope you give it a try soon, and maybe even make it your own with a few of your favorite tweaks. Trust me, it’s a recipe you’ll come back to again and again.