One-Pot Chicken Tortilla Soup

This post may contain affiliate links. Read my disclosure policy.

This easy Chicken Tortilla Soup is made in one pot with fire-roasted tomatoes, black beans, corn, and shredded rotisserie chicken in a smoky Southwest broth. Every bowl gets piled with crispy homemade tortilla strips, avocado, cilantro, and a squeeze of lime. Make it on the stovetop, in an Instant Pot, or in a Slow Cooker. Serve it with traditional pico de gallo or my avocado corn tomato salad.

I have a real soft spot for a big pot of chicken soup. My creamy chicken enchilada soup is the cozy, cheesy one, my lemon chicken orzo soup is the bright one, and my Thai chicken curry soup is the one I make when I want coconut milk and lime. This chicken tortilla soup is smoky, savory, and a little sweet from the fire-roasted tomatoes and corn. There's gentle heat from the jalapeños, an earthy flavor from the poblano, and warmth from cumin, paprika, chili powder, and oregano.

Tell Me More About This Chicken Tortilla Soup

• Rotisserie chicken does the heavy lifting: You do not have to poach or roast anything. Buy a rotisserie chicken, pull off 2 cups of meat, and the protein is handled. 
• Three peppers, three jobs: Jalapeño brings the heat, poblano brings a mild smoky flavor (the same pepper I love in my pork chile verde), and red bell pepper brings sweetness to balance it all out.
• I fry the tortilla strips first, then make the soup in the same pot. The tortilla strips leave behind toasted corn flavor in the oil, and the onions and peppers soak that up when you sauté them.
• Naturally gluten-free: Corn tortillas, corn, beans, broth, and chicken. Just check your chicken broth label, and you are set.
• And then there are the toppings. Creamy avocado, sharp scallions, fresh cilantro, a squeeze of lime, and a generous pile of those crunchy strips. Every bowl gets to be a little different.
• Made for a crowd: This feeds 6 easily, and you can easily double it. Serve it for game day next to chicken taquitos and a bowl of pico de gallo!

Is Chicken Tortilla Soup Good For You?

Yes, and this version more than most. A bowl gives you lean protein from shredded chicken, fiber from black beans and corn, and a real serving of vegetables from the onion, garlic, jalapeño, poblano, and red bell pepper that make up the base.

I use low-sodium chicken broth so I control the salt, and the soup itself has no cream, no cheese, and no thickener. I do fry the tortilla chips, but you can bake them instead if you want to cut the oil (I explain how in the recipe card below), and they'll be just as delicious! Made with corn tortillas, this soup is naturally gluten-free.

What Goes In My Chicken Tortilla Soup

Nothing unusual. Most of it comes from the pantry and one trip down the produce aisle. Keep reading for helpful tips about ingredients and the substitutions, or jump directly to my recipe card.

• Corn tortillas. I use 8 to 10 standard corn tortillas sliced into thin strips. Mission is my favorite brand as it's soft and works great for frying or baking in the oven. Corn tortillas fry up crisper than flour and taste more authentic, which is the same reason I use them in my chicken enchiladas and my chicken taquitos. If you want to skip frying entirely, toss the strips with a little oil and bake at 400°F for 10 to 12 minutes.
• Neutral oil. Use avocado, canola, grapeseed, or vegetable oil. Skip olive oil here because it smokes at frying temperature.
• Toasting the spices in oil. Cumin, paprika, chili powder, and oregano go into the hot pot with the vegetables for 1 to 2 minutes before any liquid. Do not skip this. Dry spices hitting hot oil release their flavor. Dry spices dumped into broth mostly just sit there.
• Chicken. Two cups of shredded rotisserie chicken, skin removed. Leftover roasted or grilled chicken works just as well. You can use 3-4 chicken thighs or 2 chicken breasts instead. Cook with the soup, remove, then shred and add back in! 
• Peppers. Jalapeño brings the heat, poblano brings a mild smoky flavor, and red bell pepper brings sweetness (you can also use orange or yellow bell pepper. Use one jalapeño for mild, two for medium. Serranos are a great alternative for jalapeño. If you cannot find poblano, an Anaheim pepper or a second bell pepper will do.
• Fire-roasted diced tomatoes. Do not substitute regular canned tomatoes if you can help it. The roasted flavor adds a lot to this soup, which is why I use them in my creamy chicken enchilada soup.
• Broth. I use low-sodium chicken broth so I can control the salt myself, especially since rotisserie chicken and canned beans are already seasoned.
• Corn. Canned or frozen both work; no need to thaw frozen corn first. If it is summer and you have fresh ears, use them. That sweet corn flavor is the same thing I love in my Mexican street corn black bean chicken bake.
• Black beans. Drain and rinse them well. Rinsing removes the starchy canning liquid that would cloud your broth. Pinto or kidney beans work great, too!
• Lime at the end. A squeeze right before eating adds so much flavor! Trust me on this one.

How to Make Chicken Tortilla Soup (Step-by-Step)

Below is the overview with helpful step-by-step process photos. Jump directly to my recipe card for the complete ingredient amounts and directions.

• Fry the tortilla strips. Heat half an inch of neutral oil in a 5-quart Dutch oven over medium-high. Fry the strips 1 to 2 minutes until golden, working in batches so they don't steam each other. Drain on paper towels and salt them right away while they're still glossy.

• Cook the vegetables. Pour off the oil, leaving 2 tablespoons in the pot. Add onion, garlic, jalapeño, poblano, and red bell pepper over medium heat and cook 5 to 7 minutes until softened. Take your time here. Softened, sweet vegetables are the flavor base of the whole soup.
• Toast the spices. Cumin, paprika, chili powder, and oregano go in for 1 to 2 minutes, just until your kitchen smells incredible.

• Add everything else. Chicken broth, fire-roasted tomatoes, corn, black beans, and shredded chicken. Season with salt and pepper.
• Slow simmer. Bring it to a boil, then reduce and simmer gently for 10 to 15 minutes so the flavors come together.
• A tip on the strips: keep them completely separate until you're serving. Store them on the counter in a paper-towel-lined bowl, never in a sealed container, or the steam softens them.

Variations

• Make it creamy. Stir in 4 ounces of softened cream cheese or ½ cup of heavy cream at the end, off the heat. This turns it into something close to my creamy chicken enchilada soup.
• Use ground meat instead. Brown 1 pound of ground chicken, turkey, or beef with the vegetables. My Mexican ground beef seasoning blend works beautifully here if you'd rather use that.
• Make it vegetarian. Swap in vegetable broth, skip the chicken, and add a second can of black beans or a can of pinto beans. 
• Make it hearty: add in cooked rice or pasta (like orzo) to bulk it up.
• Need more veggies? Add in zucchini, carrots, or even spinach for a nutrient-packed soup.
• Turn up the smoke. Add 1 chopped chipotle pepper in adobo plus a teaspoon of the sauce.
• Thicken it. Blend 1 cup of the soup and stir it back in, or drop a handful of tortilla strips into the pot 10 minutes before serving and let them dissolve.
• Skip the frying. Brush tortilla strips with oil, spread them on a sheet pan, and bake at 400°F for 10 to 12 minutes, tossing once. Not quite as rich, but much less mess.

Toppings

Garnishing the chicken tortilla soup bowls is half the fun. I put avocado, cilantro, scallions, sliced jalapeños, lime wedges, and the tortilla strips on the table and let everyone dress their own bowl. Sour cream, shredded Monterey Jack, and crumbled cotija are all welcome too.

Serving Ideas

• Traditional Pico de Gallo for spooning on top
• Mexican corn dip as an appetizer! Make extra chips for dunking!
• Mexican Street Corn Sheet Pan Nachos if you're feeding a crowd
• Chicken Taquitos (Baked or Fried) with 3 Sauces, which are made for dunking
• Salads: For something fresh alongside the chicken tortilla bowls, try my avocado corn tomato salad with creamy cilantro-lime dressing or my Mexican street corn pasta salad.
• If you are feeding a crowd and want a second main on the table, try my cilantro-lime chicken tacos with peach salsa and Mexican Ground Beef.
• Planning a bigger spread? My roundup of 45 Best Mexican Recipes for Cinco de Mayo has the whole menu covered, from salsas to margaritas.

More Cozy Soups From My Kitchen

• Chicken Tortellini Soup
• Lemon Chicken Orzo Soup
• Italian Sausage Potato Soup
• Sausage White Bean Soup
• Creamy Sausage Tortellini Soup

Did you make this recipe? I love hearing how it went. Leave a star rating and a comment below! I read and respond to every comment on my site! Julia.

FAQ

1. Do I have to fry my own tortilla strips? No, but I recommend it. Eight to ten corn tortillas cut into strips fry in 1 to 2 minutes and cost less than a bag of chips. If you're short on time, use good thick tortilla chips and add them at the very last second.
2. Can I use raw chicken instead of rotisserie? Yes. Add 1 pound of boneless skinless chicken breasts or thighs whole to the broth, simmer for 15 to 18 minutes, remove them, shred with two forks, and return the meat to the pot. It adds about 10 minutes.
3. How spicy is this soup? Mild to medium as written, since you're removing the seeds. For more heat, leave some jalapeño seeds in or add a second jalapeño. For a gentler bowl, skip the jalapeño entirely and use just the poblano and bell pepper. Adjust it to your family; this is a soup that takes direction well.
4. Is chicken tortilla soup gluten-free? Yes, as long as your corn tortillas and chicken broth are certified gluten-free. Corn tortillas are naturally gluten-free, and everything else here is beans, vegetables, chicken, and spices.
5. How do I make this soup creamy? Stir in 4 ounces of softened cream cheese or half a cup of heavy cream at the end, off the heat, until smooth. If creamy is what you are after from the start, make my creamy chicken enchilada soup instead.
6. How do I thicken the soup? Blend one cup of the soup and stir it back in, or mash some of the black beans against the side of the pot. Both thicken the broth without changing the flavor.