Ready in just 30 minutes, this Easy Chicken Tortilla Soup is packed with flavor thanks to the use of salsa and common household spices. Top with tortilla chips, cheese, and sour cream for the ultimate weeknight meal.
Chicken tortilla soup has always been a favorite of mine. This recipe takes a few shortcuts by using rotisserie chicken and prepared salsa, so it’s ready in just 30-minutes! Much like my Easy 10-Minute Creamy Tomato Soup, the quick cooking time makes this recipe a perfect weeknight meal.
This soup is incredibly flavorful thanks to fragrant spices, sautéed onion, and salsa. It is fantastic with a world of toppings like sliced avocado, sour cream, cheese, and fresh cilantro. And the piece de resistance is those crispy tortilla chips that simply melt away into the soup for the perfect texture in every bite.
Add this easy 30-minute chicken tortilla soup to your meal rotation. This recipe is easy, economical, and full of flavor. The combination of flavorful broth, chicken, and tortilla chips keeps you wanting more.
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Ingredients and Substitutions
- Cooked Chicken – The already prepared {rotisserie} chicken makes this recipe super simple. The recipe calls for rotisserie chicken, however, homemade shredded chicken is great too. Whatever works best for you.
- Chunky Salsa – While this recipe includes cumin and chili powder, the salsa adds much-needed flavor and color. Its addition means this soup does not have to cook very long to achieve full flavor. Use your favorite brand, just make sure it’s a chunky variety.
- Low-Sodium Chicken Broth – If you enjoy the classic variety, use that.
- Vegetables (fresh and frozen) - Frozen Corn, white onion, and garlic are needed.
- Canned Black Beans
- Avocado Oil – To sauté the onion in. If not avocado oil, use your favorite neutral-flavored oil.
- Seasonings – This includes ground cumin, chili powder, salt, and pepper.
- Corn Tortilla Chips – Use your favorite brand. Break the chips prior to adding them into each bowl of soup for easier eating.
- Toppings – This is the FUN part! Think taco toppings, which means avocado, sour cream, shredded cheese, or otherwise known as "the works".
Instructions
This easy chicken tortilla soup recipe is a BREEZE to make thanks to the use of already cooked chicken and prepared salsa.
STEP 1 - In a large stockpot or dutch oven, sauté the onion in the avocado oil. Stir in the garlic and spices. Add the chicken broth, salsa, and frozen corn. Bring to a boil.
STEP 2 - Once boiling, reduce the heat to low. Add the chicken and black beans. Simmer for 15 to 20 minutes.
STEP 3 - Ladle the soup into bowls and add the broken tortilla chips {as many as desired} atop each bowl. Garnish with sour cream, cheese, cilantro, and avocado. Finish with a squeeze of fresh lime juice.
Recipe Tips
Taste the soup before seasoning with salt and pepper. The low-sodium broth allows a lot of leeway when it comes to seasoning. Once seasoned, taste the soup again before serving. Keep in mind that tortilla chips are salty too.
For a fun twist on this recipe, use Salsa Verde in place of the chunky salsa and white beans (like cannellini) in place of the black beans.
What to Serve with This Soup
Honestly, the topping options are endless for this chicken tortilla soup recipe. With the exception of lettuce, most taco toppings are delicious atop this soup. Here are some of my favorites:
- Sliced Avocado
- Sour Cream or Greek Yogurt
- Shredded Cheese
- Fresh Lime Juice
- Hot Sauce – My favorite will always be Franks RedHot Sauce.
- Chopped, Fresh Cilantro
- Diced Scallions
- Sliced Jalapeno (If you like it spicy!)
Frequently Asked Questions
Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days. Wait to add tortilla chips or any other toppings until service.
Yes, it can be frozen. Allow the soup to cool completely before transferring it to an airtight container. Freeze for up to 3 months. *Freeze just the soup, do not add the tortilla chips before freezing.
Related Recipes
📖 Recipe
Easy 30-Minute Chicken Tortilla Soup
Equipment
Ingredients
- 2 teaspoon avocado oil
- 1 small white onion diced small
- 1 clove garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 32 oz low-sodium chicken broth
- 1 cup chunky salsa
- 1 cup frozen corn
- 1 15.5oz can black beans drained and rinsed
- 2 cups rotisserie chicken shredded; or homemade cooked chicken
- salt and pepper to taste
- tortilla chips as desired
- *Toppings – Sour cream, shredded cheese, sliced avocado, fresh cilantro, lime juice, and hot sauce
Instructions
- In a large pot over medium heat, add the avocado oil and onion. Cook until softened and fragrant, about 3 – 5 minutes. Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute.
- Add the chicken broth, salsa, and frozen corn to the pot. Stir to combine. Bring the mixture to a boil, covered. Once boiling, reduce the heat to low. Add the chicken and black beans. Stir to combine. Simmer, uncovered, for 15 – 20 minutes.
- Ladle the soup into bowls. Top with the broken tortilla chips, sour cream, cheese, avocado, and cilantro. Squeeze a wedge of lime juice over each bowl.
- Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
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