Why You’ll Love This Recipe

Easy 30-Minute Homemade Chicken Tortilla Soup is a warm, flavorful, and satisfying one-pot meal that’s perfect for busy nights. Packed with tender chicken, hearty beans, sweet corn, and bold Mexican spices, it’s topped off with crunchy tortilla strips and fresh garnishes for a delicious, comforting bowl of soup in just half an hour.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chickenolive oiloniongarliccloveschili powderground cuminpaprika or smoked paprika (optional)saltblack pepperdiced tomatoes with green chilies (or plain)diced green chilies (optional)chicken brothblack beans (drained and rinsed)corn (frozen, fresh, or canned)lime juicecorn tortillas or tortilla chipsfresh cilantro (optional for garnish)avocado, sour cream, shredded cheese (optional toppings)

directions

In a large pot or Dutch oven, heat olive oil over medium heat.

Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.

Add chili powder, cumin, paprika, salt, and pepper. Stir to toast the spices briefly.

Pour in diced tomatoes, green chilies (if using), chicken broth, black beans, and corn.

Bring to a boil, then reduce to a simmer and stir in the shredded chicken.

Simmer for 10–15 minutes to let the flavors blend. Squeeze in fresh lime juice.

While the soup simmers, cut corn tortillas into strips and crisp them in a skillet with oil, or use tortilla chips for topping.

Serve hot, topped with crispy tortilla strips, avocado slices, cheese, cilantro, or sour cream as desired.

Servings and timing

This recipe yields approximately 4–6 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Use rotisserie chicken for a quick shortcut.

Add diced zucchini or bell peppers for more vegetables.

Make it spicy with chipotle peppers or hot sauce.

Use pinto beans instead of black beans.

Blend half the soup for a thicker texture.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat on the stovetop or in the microwave until hot.Store tortilla strips separately to keep them crispy.This soup also freezes well for up to 2 months—thaw and reheat as needed.

FAQs

Can I use raw chicken?

Yes, simmer raw chicken breasts in the soup until cooked, then shred and return to the pot.

Is this soup gluten-free?

Yes, as long as you use gluten-free tortillas or chips.

Can I make it vegetarian?

Yes, skip the chicken and use vegetable broth—add extra beans or veggies for substance.

What’s the best way to crisp tortillas?

Lightly fry strips in oil until golden, or bake them at 400°F until crisp.

Can I use taco seasoning?

Yes, replace the chili powder, cumin, and paprika with a tablespoon of taco seasoning.

Can I make it in a slow cooker?

Yes, cook on low for 4–6 hours or high for 2–3 hours, then stir in pre-cooked chicken.

Why add lime juice?

It brightens the soup and enhances the flavors.

Can I double the recipe?

Absolutely—this soup scales up easily for a crowd.

Can I skip the green chilies?

Yes, they add flavor but are totally optional.

Can I use fresh tomatoes?

Yes, but canned diced tomatoes add convenience and depth.

Conclusion

Easy 30-Minute Homemade Chicken Tortilla Soup is a flavorful, cozy, and customizable dish that’s sure to become a staple in your kitchen. With simple ingredients and bold toppings, it’s a go-to meal for satisfying cravings any day of the week—warm, hearty, and irresistibly delicious!