When the weather turns chilly, or honestly, even when I just need something deeply satisfying in 45 minutes, there’s nothing better than a big, steamy bowl of soup. Forget those watery, bland versions you sometimes find; we are talking about real comfort food here. This recipe for **Chicken Tortilla Soup** is my blueprint for easy flavor. Seriously, it hits that perfect spot—it’s rich, it’s slightly spicy, and it comes straight from the stovetop without fuss.
I love this soup because it proves you don’t need hours simmering bones to get amazing depth. That little bit of enchilada sauce works magic! I started making this recipe back when I was juggling two toddler boys and needed dinner planned before 5 PM. It’s fast, it’s reliable, and my family always asks for seconds. Trust me, you need this simple, yet incredibly flavorful **Chicken Tortilla Soup** in your rotation!
Why This Chicken Tortilla Soup Recipe Stands Out
I know you have a million soup recipes floating around, but I promise this one is different. It’s the version I turn to when I need hearty comfort without spending all afternoon hovering over the stove. If you’re looking for a fantastic alternative to my slow cooker version, which you can check out here if you need hands-off results, this stovetop version is quicker!
Quick Prep and Cook Times for Easy Chicken Tortilla Soup
This is real weeknight food, folks. With only 15 minutes of prep and 30 minutes on the clock for cooking, the total time is just 45 minutes. That speed is what makes it my go-to when those sudden soup cravings hit!
Authentic Flavor in Simple Chicken Tortilla Soup
We don’t use any fancy, obscure ingredients here. Just standard spices mixed with a can of mild red enchilada sauce. That sauce is the secret weapon—it adds a depth and earthiness usually associated with recipes that take hours of simmering. It tastes like you worked all day on it, but you really didn’t!
Gathering Ingredients for Your Chicken Tortilla Soup
You know I love a recipe that minimizes the grocery list, and this beautiful **Chicken Tortilla Soup** is certainly one of those! When everything is measured out, the main pot part only takes about 30 minutes, so having your ingredients ready to go is key to that speedy turnaround. If you’re like me and need comfort food fast, check out my recipe for cozy comfort noodles while you prep this!
Essential Components for the Base Chicken Tortilla Soup
For the main body of the soup, we start simple then build that flavor fast. You’ll need 2 tablespoons of olive oil to get things going. Next, grab 1 large onion, beautifully chopped, and 2 cloves of garlic, nice and minced. The liquids are 1 (14.5 ounce) can of diced tomatoes (don’t drain them!), 1 (10 ounce) can of mild red enchilada sauce, and 4 cups of good quality chicken broth. For the spice kick, measure out 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, and just 1/4 teaspoon of chili powder. Finally, make sure you have 2 cups of cooked, shredded chicken breast ready to go, plus salt and pepper to taste.
Tortilla Strips and Toppings for Perfect Chicken Tortilla Soup
The crunch comes from the topping, which you prepare separately! Grab those corn tortillas and cut them into thin strips—this is what turns a regular soup into something special. As for the joy of customizing your bowl? Bring on the optional toppings! I always have shredded cheese and creamy avocado sliced nearby. A big dollop of sour cream on top of the hot soup is non-negotiable for me, but feel free to explore!
Preparing the Tortilla Strips for Your Chicken Tortilla Soup
Okay, I cannot stress this enough: the crunchy tortilla strip is what elevates this from good to absolutely stellar **Chicken Tortilla Soup**. You have two paths here, and honestly, both are great depending on how much time you have. If you are leaning towards classic crunch, you can fry them up quickly in a separate pan with just a little oil until they get golden brown and bubbly. Don’t crowd the pan, or they’ll steam instead of crisping!
But if you are trying to keep things maybe a touch lighter, or you just don’t want the oil splatter cleanup, baking is your friend. Bake those strips on a sheet pan at 375 degrees Fahrenheit for just about 8 to 10 minutes until they look golden. You can see my tips for getting great baked crunch over on my sheet pan nachos recipe, which uses similar sheet-pan magic.
Either way, make sure they are fully cooled before you start serving. Soggy strips are the enemy of great soup!
Step-by-Step Instructions for Making Chicken Tortilla Soup
Alright, ready to bring this **Chicken Tortilla Soup** together? Since we prepped all our amazing ingredients, the actual cooking rushes by super fast. This is where the kitchen starts smelling absolutely incredible, thanks to those spices! If you want another super quick soup inspiration after this one, you should definitely look at my recipe for hearty 15-minute ranch taco soup—it’s another staple on busy nights.
Sautéing Aromatics for the Chicken Tortilla Soup Base
You need your biggest pot or Dutch oven ready to go! Start by heating up 2 tablespoons of olive oil over medium heat. Once it shimmers just a little, toss in your chopped onion. Let that cook down until it’s soft—usually about 5 minutes. Don’t rush this part; softening the onion builds the first layer of sweetness. Next, stir in your minced garlic. You only want to cook the garlic for about 1 minute, just until you smell that beautiful fragrance. Be careful not to burn it, or the whole soup ends up bitter!
Simmering the Flavor into the Chicken Tortilla Soup
Now for the fun part: dumping everything else in! Add your diced tomatoes (undrained!), the enchilada sauce, all 4 cups of chicken broth, the cumin, oregano, and chili powder. Give that a good stir and bring the whole mixture up to a roaring boil. Once it’s boiling, immediately knock the heat down. We need to let everything meld together, so let this simmer gently for exactly 15 minutes. This simmering time is critical so those spices really marry up with the tomato and sauce.
Finishing and Serving Your Chicken Tortilla Soup
After the 15-minute simmer, stir in your 2 cups of shredded chicken. You’re just heating the chicken through now, which takes about 5 more minutes. Taste it really carefully here and adjust with salt and pepper until it tastes perfect to you. Then, ladle those steaming bowls full of soup!
Remember those crispy tortilla strips we made earlier? Heap those right on top! If you have extra time, you can also check out my recipe for tamale soup if you want something extra hearty to serve next time. For this soup, top generously with cheese, avocado, or a swirl of sour cream before serving hot.
Ingredient Notes and Substitutions for Chicken Tortilla Soup
I always get questions about substitutions, and I want to let you in on how I keep this **Chicken Tortilla Soup** stocked in the freezer. The quickest path to dinner? Rotisserie chicken! Seriously, shredding about two cups right off a store-bought bird saves you about ten minutes of cooking and cooling time, and it works perfectly well here. If you’re interested in other fast chicken ideas, I have a great gluten-free option for when you are short on time.
Also, about those tortilla strips: If you bake them rather than fry them, you’ve cut down on some fat without sacrificing that necessary crunch. Remember, even if you use pre-cooked chicken, heating it through in the simmering broth is key to making sure the whole bowl is piping hot when you serve it.
Storing and Reheating Leftover Chicken Tortilla Soup
This **Chicken Tortilla Soup** is actually even better the next day! The flavors deepen overnight once everything has had a chance to really sit together in the broth. When I make a big batch, I always plan on having leftovers for lunch the next day. You can store this easily in any airtight container in the refrigerator for up to four days. It thickens up quite a bit once it chills, which is totally normal.
When you are ready to reheat it, I strongly recommend adding a splash or two of extra chicken broth before you put it on the stove. The broth just loosens everything back up to that perfect, slurpable consistency. Heat it slowly on the stovetop over medium-low heat, stirring occasionally. You just want it warmed through; don’t bring it back to a hard boil!
Do NOT store the crispy tortilla strips with the soup! That’s a newbie mistake that leads to sad, soggy strips. Keep those separate, dry, and airtight on the counter. When you go to serve the reheated soup, top it with a fresh batch of crispies. If you love my soup recipes but wish they were easier, you might want to look up my slow cooker chicken wild rice soup for another hands-off option!
Serving Suggestions for a Complete Chicken Tortilla Soup Meal
So, you’ve got this incredible, flavorful **Chicken Tortilla Soup** ladled into bowls, topped with cheese and those crunchy strips. It’s absolutely a meal on its own, right? But sometimes, if you’re serving a crowd or just feel like making the dinner feel a little more substantial, you need a sidekick dish!
I always love pairing something fresh or something wonderfully soft with the savory heat of this soup. Since this is such a robust Mexican-inspired flavor profile, you want sides that complement without competing.
For something fresh, a simple side salad tossed with a lime vinaigrette is perfect. The acidity cuts through the richness of the broth and avocado. It just brightens everything up, so you feel like you got a truly balanced plate.
If you are feeding folks who need something really comforting—maybe it’s pouring outside—you absolutely have to serve it with warm bread. Forget fussy side dishes; honestly, nothing beats dunking a piece of truly soft, fluffy bread right into that savory broth. I’ve perfected a roll recipe that is just addictive, and if you want to tackle some amazing homemade bread alongside your soup, check out my recipe for fluffy buttery dinner rolls. They are amazing for soaking up those last flavorful spoonfuls!
Frequently Asked Questions About Chicken Tortilla Soup
I always get messages asking different ways to tweak this recipe—and that’s the beauty of a base recipe like this **Chicken Tortilla Soup**! It’s so adaptable. We want everyone to get their perfect, comforting bowl. Before you run off to try my absolutely fabulous rigatoni meatball soup recipe, let’s clear up the most common things folks ask about making this dish their own! You can check out the recipe for that hearty meatball soup another time, but for now, we focus on tortillas!
Can I make this Chicken Tortilla Soup vegetarian?
Oh, absolutely, yes! I’ve adapted this for friends who were cutting back on meat. The easiest swap is to skip the chicken breast entirely. Instead of chicken broth, you will want to use a high-quality vegetable broth—make sure it’s rich in flavor, sometimes veggie broth can be a little weak compared to chicken broth. You can bulk up the texture by adding an extra can of drained black beans or some cubed sweet potato when you add the tomatoes! It keeps that lovely Mexican soup vibe going strong.
How can I make the Chicken Tortilla Soup spicier?
If you like things with a serious kick, this is super simple to adjust! Remember that 1/4 teaspoon of chili powder? Bump that up to a full teaspoon, or switch it out for cayenne pepper if you are feeling brave. My favorite way to add smoky heat is to open up a can of chipotle peppers in adobo sauce. Just chop up one pepper, add it with about a teaspoon of the sauce when you add your other spices, and stir well. That deep, smoky fire really complements the cumin beautifully in this **Chicken Tortilla Soup**.
What is the best type of chicken to use for Chicken Tortilla Soup?
As I mentioned earlier, my number one recommendation for speed is store-bought rotisserie chicken. It’s already seasoned and cooked, so it just melts into the broth flavor. If you are cooking chicken specifically for this soup, stick with boneless, skinless chicken breasts cooked in simmering water until they reach 165 degrees internally, then shred them. The texture holds up really nicely in the broth, which is exactly what you want for a fantastic **Chicken Tortilla Soup** experience!
Nutritional Snapshot of This Chicken Tortilla Soup
I always get asked about calories in comfort food, and frankly, I’m pleasantly surprised by how reasonable this **Chicken Tortilla Soup** is! For a serving size of about 1.5 cups (before loading up on the cheese, of course!), you’re generally looking at around 320 calories, with a fantastic 35 grams of protein to keep you full. The fat content is quite reasonable too, mostly coming from healthy sources when you skip frying the tortillas.
Remember, these numbers are estimates based on the core ingredients listed, so if you go heavy on the sour cream or swap in extra oil, things will shift! But as a balanced, flavor-packed meal, this recipe really delivers.
Share Your Experience with This Chicken Tortilla Soup
Now that you have the secret to my perfect, speedy **Chicken Tortilla Soup** combination—the enchilada sauce, the spices, the beautiful crispy topping—I really, really want to hear how it turned out for you!
Did you make the crunchy strips the fried way or did you bake them up to save a few minutes? Did you stick to my suggested toppings, or did you add something wild and wonderful that I need to try next time? Don’t keep those culinary successes to yourself!
Please take a moment to drop a rating below. Five stars if it warmed you right down to your toes! If you snapped a picture of your bowl—especially showing off those toppings—I’d love to see it. You can always reach out directly through my contact page if you have specific questions or success stories you want to share privately.
Happy slurping, everyone! Let me know what you think of this easy classic!
Print
Simple Chicken Tortilla Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for classic chicken tortilla soup.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can mild red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 2 cups cooked, shredded chicken breast
- Salt and pepper to taste
- Corn tortillas, cut into thin strips
- Optional toppings: shredded cheese, avocado, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add diced tomatoes, enchilada sauce, chicken broth, cumin, oregano, and chili powder. Bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes, allowing flavors to combine.
- Stir in the shredded chicken and heat through, about 5 minutes. Season with salt and pepper.
- While soup simmers, fry tortilla strips in a separate pan with a little oil until crisp, or bake them until golden.
- Ladle soup into bowls. Top with fried tortilla strips and your choice of additional toppings.
Notes
- For crispier tortillas without frying, bake the strips on a baking sheet at 375 degrees Fahrenheit for 8 to 10 minutes.
- You can use rotisserie chicken to save preparation time.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7
- Sodium: 750
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 85
Keywords: chicken tortilla soup, tortilla soup, Mexican soup, easy chicken soup, cumin soup