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authentic Mexican chicken soup best chicken tortilla soup chicken tortilla soup easy tortilla soup recipe hearty chicken soup with beans homemade chicken soup with toppings one-pot chicken tortilla soup spicy Mexican soup recipe

Chicken Tortilla Soup (Easy, Hearty & Flavor-Packed)

If you’re craving a warm, flavorful, and filling meal, this homemade chicken tortilla soup is a must-try. With tender shredded chicken, hearty black beans, sweet corn, and a kick of chili flavor, this soup is loaded with comfort and spice in every bite. Best of all, it’s easy to make in under an hour—perfect for busy weeknights or cozy weekends.

A traditional favorite in Mexican cuisine, this soup is layered with bold flavors and finished with fun toppings like avocado, cheese, green onions, and crunchy tortilla chips. Serve it as a full meal or alongside a simple salad or bread for the ultimate comfort food experience.

Why You’ll Love This Recipe

Quick & easy: Ready in just 40 minutes.

One-pot meal: Minimal cleanup, maximum flavor.

Customizable: Adjust spice level and toppings to your taste.

Freezer-friendly: Perfect for meal prep and busy nights.

Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 (10.5 oz) can condensed chicken broth; 1 ¼ cups water; 2 tsp chili powder; 1 tsp dried oregano; 1 (15 oz) can black beans, rinsed and drained; 2 large boneless chicken breasts, cooked and cut into bite-sized pieces; 1 cup corn kernels, cooked; 1 cup white hominy; 1 (4 oz) can chopped green chile peppers; ¼ cup fresh cilantro, chopped; Garnishes: crushed tortilla chips, avocado slices, shredded Monterey Jack cheese, chopped green onions

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

352

This chicken tortilla soup is a hearty Mexican-inspired classic made with shredded chicken, beans, corn, and bold spices. Ready in just 40 minutes, it’s the perfect comfort food for lunch or dinner.

Author:

Guiseppe

Ingredients

1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (10.5 oz) can condensed chicken broth
1 ¼ cups water
2 tsp chili powder
1 tsp dried oregano
1 (15 oz) can black beans, rinsed and drained
2 large boneless chicken breasts, cooked and cut into bite-sized pieces
1 cup corn kernels, cooked
1 cup white hominy
1 (4 oz) can chopped green chile peppers
¼ cup fresh cilantro, chopped
Garnishes: crushed tortilla chips, avocado slices, shredded Monterey Jack cheese, chopped green onions

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Directions

Heat olive oil in a stockpot over medium heat. Add onion and garlic, cooking until soft, about 5 minutes. Stir in chili powder and oregano.
Mix in crushed tomatoes, condensed chicken broth, and water. Bring to a boil, then reduce heat and simmer for 5–10 minutes.
Stir in black beans, chicken, corn, hominy, green chiles, and cilantro. Let simmer for another 10 minutes.
Ladle hot soup into bowls and top with tortilla chips, avocado, cheese, and green onions. Serve immediately.

Recipe Note

Serving Suggestions

Top with sour cream or lime wedges for extra freshness.
Pair with a green salad for a lighter meal.
Serve with warm cornbread or crusty bread for dipping.

Chef Tips

Use rotisserie chicken for a quick shortcut.
Adjust spice level by adding extra chiles or a dash of hot sauce.
For a smokier flavor, add a pinch of smoked paprika.

Storage & Reheating

Refrigerator: Store cooled soup in airtight containers for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm on the stovetop or microwave until hot. Add fresh toppings after reheating.

Nutrition

Serving Size: 1 serving
per serving: Calories; 352

Amount/Serving % Daily Value

Carbs: 34 grams; 12%
Protein: 19 grams; 38%
Fat: 18 grams; 23%

Kitchen Niche | Foothills, Alberta, Canada | 1-888-839-0551

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