This is the kind of soup you make when you want comfort without spending an hour in the kitchen. It’s bold, bright, and loaded with tender chicken, sweet corn, beans, and a kick of spice. Crunchy tortilla strips on top bring it all together, so every bite has great texture.
Whether you’re cooking for one or feeding a hungry crew, this is an easy win. Keep a few shortcuts on hand and dinner practically makes itself.
What Makes This Special
This recipe uses simple pantry staples and smart shortcuts, like rotisserie chicken and canned tomatoes, to build big flavor fast. You get a satisfying balance—spicy, tangy, savory—without simmering for hours.
It’s also highly customizable, so you can adjust heat, swap proteins, or make it dairy-free. And the toppings? They turn a good bowl into a great one with lime, avocado, cilantro, and crispy tortilla strips.
Shopping List
- Olive oil or neutral cooking oil
- Yellow onion (1 medium), diced
- Garlic (3 cloves), minced
- Ground cumin (2 teaspoons)
- Chili powder (1–2 teaspoons, to taste)
- Smoked paprika (1/2 teaspoon, optional but great)
- Kosher salt and black pepper
- Chicken broth or stock (4 cups)
- Fire-roasted diced tomatoes (1 can, 14.5 oz)
- Black beans (1 can, 15 oz), drained and rinsed
- Sweet corn (1 cup frozen or 1 can, drained)
- Rotisserie chicken, shredded (about 2–3 cups) or cooked leftover chicken
- Tomato paste (1 tablespoon)
- Chipotle in adobo (1 pepper minced + 1 teaspoon sauce, optional for heat and depth)
- Fresh lime (1–2), for juice and wedges
- Fresh cilantro, chopped
- Corn tortillas (4–6) or tortilla chips
- Avocado, sliced (optional topping)
- Shredded cheese like Monterey Jack or cheddar (optional)
- Sour cream or Greek yogurt (optional)
Step-by-Step Instructions
- Prep your toppings first. Slice the avocado, chop the cilantro, and cut the corn tortillas into thin strips.
This makes assembly fast once the soup is done.
- Crisp the tortilla strips. In a skillet, heat a splash of oil over medium. Fry tortilla strips in batches until golden and crisp, 2–3 minutes per side. Transfer to a paper towel and sprinkle with salt.
Short on time? Use crushed tortilla chips.
- Sauté aromatics. In a large pot, add 1 tablespoon oil over medium heat. Cook the diced onion with a pinch of salt until soft and lightly golden, about 5–6 minutes.
Stir in garlic and cook 30 seconds until fragrant.
- Bloom the spices. Add cumin, chili powder, and smoked paprika. Stir for 30–45 seconds to wake up the flavors. Mix in the tomato paste and let it darken slightly.
- Build the base. Pour in chicken broth and add fire-roasted tomatoes.
Stir in black beans, corn, and the minced chipotle with a bit of adobo sauce if using. Bring to a gentle simmer.
- Add the chicken. Stir in shredded rotisserie chicken. Simmer for 10 minutes to let the flavors meld.
If it gets too thick, add a splash more broth or water.
- Season and brighten. Taste and add salt and pepper as needed. Squeeze in the juice of 1 lime. If you like more tang, add a second squeeze right before serving.
- Serve and top. Ladle into bowls.
Top with tortilla strips, cilantro, avocado, a sprinkle of cheese, and a dollop of sour cream if you like. Add extra lime wedges on the side.
How to Store
Store the soup in airtight containers in the fridge for up to 4 days. Keep toppings—especially tortilla strips and avocado—separate so they stay fresh and crisp.
For longer storage, freeze the soup without dairy or avocado for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding fresh lime and toppings right before serving.
Benefits of This Recipe
- Fast and weeknight-friendly: Comes together in about 30 minutes with minimal prep.
- Pantry-powered: Uses everyday staples like beans, tomatoes, corn, and broth.
- Balanced and hearty: Protein from chicken, fiber from beans, and veggies make it a complete meal.
- Customizable heat: Adjust chili powder and chipotle to match your spice comfort zone.
- Great for leftovers: The flavors deepen by day two; just add fresh lime and crispy toppings.
What Not to Do
- Don’t skip blooming the spices. Cooking the spices in oil unlocks richer flavor.
- Don’t add toppings too early. Cheese, avocado, and tortilla strips go on at the end so they don’t turn soggy or melt away.
- Don’t over-salt before simmering. The soup reduces slightly; season at the end for better control.
- Don’t boil aggressively. A gentle simmer keeps the chicken tender and the broth clear.
- Don’t forget the acid. Lime juice brightens everything and keeps the soup from tasting flat.
Recipe Variations
- Vegetarian: Swap chicken broth for vegetable broth and use an extra can of beans or sautéed mushrooms.
- Creamy: Stir in a splash of heavy cream or swirl in Greek yogurt off heat for a silky texture.
- Roasted poblano: Char a poblano pepper under the broiler, peel, chop, and add for smoky depth.
- Slow cooker: Add everything except toppings to a slow cooker and heat on Low for 3–4 hours. Stir in lime at the end.
- Spice-forward: Add a pinch of oregano and coriander, plus extra chipotle for a deeper kick.
- Grain boost: Stir in a handful of cooked rice or quinoa right before serving to bulk it up.
FAQ
Can I use raw chicken instead of rotisserie?
Yes.
Cut boneless, skinless chicken breasts or thighs into bite-size pieces, season with salt and pepper, and simmer in the soup for 12–15 minutes until cooked through. Shred or leave in chunks, then continue with the recipe.
How do I make it less spicy?
Skip the chipotle and use mild chili powder. You can also add more broth or a dollop of sour cream when serving to cool the heat.
Always taste as you go.
What if I don’t have fire-roasted tomatoes?
Use regular diced tomatoes and add a pinch of smoked paprika or a dash of liquid smoke to mimic the roasty flavor. It won’t be identical, but it’ll still taste great.
Can I make this dairy-free?
Absolutely. The soup itself is dairy-free.
Just skip cheese and sour cream as toppings and use avocado, cilantro, and lime instead.
How do I keep tortilla strips crispy?
Fry or bake them just before serving and store any extras in an airtight container. Add them to the bowl at the table, not in the pot. If they soften, re-toast in a dry skillet for a minute.
What side dishes go well with this soup?
Warm cornbread, a simple green salad, or quesadillas make great sides.
If you want something light, serve with cucumber-lime salad or sliced jicama with chili and lime.
Can I freeze it with beans and corn?
Yes. Beans and corn freeze well and hold up after reheating. Just avoid freezing with dairy or avocado; add those fresh when serving.
Wrapping Up
Quick Chicken Tortilla Soup brings big flavor with minimal effort.
It’s flexible, fast, and comforting—perfect for busy nights or lazy weekends. Keep the basics on hand, load up on fresh toppings, and you’ve got a reliable bowl of warmth any time you need it. Make it once, and it’ll earn a permanent spot in your weeknight rotation.