Chicken Tortilla Soup is usually the thing at a Mexican restaurant that I WANT to order, but can’t, because tacos. (I mean, you get this, right?) But I’m tellin you guys, don’t sleep on this recipe. IT’S SO GOOD. Like a party in your mouth. It’s perfectly spiced, creamy, warm and comforting, and healthy to boot. Not only that, but it’s super easy to throw together. You can even make it in the crock pot, no problem! Perfect for weeknights OR your next dinner party.

Table of Contents
- Chicken Tortilla Soup forever
- What is chicken tortilla soup?
- Here’s what makes this soup the best:
- Chicken tortilla soup recipe ingredients
- How to make chicken tortilla soup
- Tortilla soup toppings
- Tortilla soup variations
- What to serve with chicken tortilla soup
- How to store chicken tortilla soup
- Can you freeze chicken tortilla soup?
- Tortilla chicken soup frequently asked questions
- More soups to cozy up with this winter
- Chicken Tortilla Soup Recipe
Here are the contents of my 8-year-old daughter’s suitcase that she packed herself for a recent two-week trip:
- Her sister’s size 12 underwear
- One of my adult size turtlenecks
- Hand-me-down 5T clothes dug from the back of the drawer (she is 8…)
- Jeans, even though she has never worn a pair of jeans in her life (because her main mode of transportation is cartwheeling. “Jeans are the worst.”)
- Not a single matching pajama set
- Not a single pair of matching socks
- No toothbrush or hair supplies
Here’s the kicker, guys: Eric had already checked it over.
This is why all moms completely lose it when it’s vacation time.

I said, is Valentine packed? He said, “Yup, I checked it.” And there was a part of me, the Elsa part of me, that was just like, “Let it go, let it goooooo” and then there’s the other part of me that’s like, welllll, maybe I’ll just take a peek.
Here’s the kicker though, and it comes every time. I show these things to him. I pull out the oversized underwear, hold it up. Brandish my own shirt in his direction. Decry the lack of toothbrush. I’m having a hard time even choosing what to exclaim about. And I get a shrug, or a, “Oh. Huh, yeah, I guess we forgot that.” 😳🤯
To be fair, Eric never asks me to “check over” the oil he’s just changed in the car. Or ask me to look over his most recent garbage disposal fix to see if it looks right. So, you know, it all balances out in the end 😂

Chicken Tortilla Soup forever
I told my friend Mardee I was making Chicken Tortilla Soup and she got this look on her face. “Ew,” she said.
I’m sorry, what now?? 🤯 How could this be an ew situation?? Chicken tortilla soup, of the warm spices, tender chicken, creamy avocado, and ultra crispy laser thin tortilla strips?? What’s not to love here.

Now, if you tell me you don’t ever want tortilla soup because you’d rather have tacos, then ok, fine. I can’t argue with that. I mean, tacos are basically like God’s gift to the world via Mexico. But given a choice of soups, Chicken Tortilla Soup is up there for me.
Mardee explained. “I don’t want slimy soggy tortillas in my soup.” Ohhhhh. Okay. It’s all coming together. Someone has wronged you.
I see your trauma and I raise you one batch of freshly fried corn tortillas, added at the very last moment to your soup in tiny sprinkles, to avoid the sog. I’m standing here, Aladdin with his arm stretched out in that cute lil vest, “Do you trust me?” Put your hand in mine. It’s a whole new world, my friends.

What is chicken tortilla soup?
Tortilla soup is like Tex-Mex’s chicken noodle soup, basically, minus the noodles and plus some deep-fried action. Grandma’s over there have a little more pizzazz, what can I say.
There are lots of ways to do this soup wrong, but a flavorless broth is the biggest sin, in my opinion. The answer?

Rotisserie chicken, baby. This is a Costco beauty, and we’re not letting anything go to waste. Those drippings? Go in the soup. The dark and the light meat? Go in the soup. The bones? Simmer in the soup.
I am not dedicated enough to start with a whole raw chicken for a weeknight meal, but I can pick up an underpriced $5 bird any day of the week. This gets you halfway to completely homemade flavor.
This recipe is from my sister Laura, the queen of cooking by feel. Every time she helps me develop a recipe she says, “I had to make it 3 times because the first two times I forgot to measure anything.” She’s just one of those cooks who can throw stuff together and it’s amazing. (Unlike me!!) She’s got the magic touch. Below is the big list of reasons why this soup is a showstopper.
Here’s what makes this soup the best:
- Frying your own tortilla strips. I love my Juanitas, but man, nothing beats fresh fried. It’s REALLY hard to save them for the soup, me and the kids just kept eating all of them
- Fresh jalapeno brings instant, bold flavor
- Using fire roasted and seasoned beans. This is such an easy swap and brings in a lot.
- Cooking with real chicken and bones. A rotisserie chicken gives you built in flavor that you can’t get anywhere else!
- Adding Masa harina at the end for that perfect corny flavor, and also to help thicken the soup. It’s a dream!

I’ve been obsessed with adding Masa harina to soup since my mother-in-law introduced me to her famous Chicken Enchilada Soup, which, incidentally, was the first meal she ever made for me. I can still smell the moment I walked into their house for the first time. Core memory!!
Chicken tortilla soup recipe ingredients
Don’t be fooled by the long list! This recipe is quite simple and many of the ingredients are pantry staples, As always, the full recipe with instructions and ingredient measurements is in the recipe card at the bottom of the post!

- oil
- onion
- garlic
- jalapeno
- spices: cumin, chili powder, oregano, salt and pepper
- rotisserie chicken
- fire roasted diced tomatoes
- chicken bone broth (optional)
- Better than Bouillon Roasted Chicken Base
- canned green chiles
- canned black beans
- Masa harina (Maseca)
- lime
- fresh cilantro
- corn tortillas
- avocado,optional
- lime slices,optional
- shredded cheese,optional
- sour cream, optional
How to make chicken tortilla soup
Here’s all the deets. This soup could not be easier! (And just wait til you see the crock pot instructions— stupid easy.)
Start out with your jalapeno. I loooove the flavor of jalapeno but don’t (always) want all the spice it brings. By removing the seeds and membranes, we keep the flavor but lose a lot of the heat.

You know what Laura does that’s even easier? She doesn’t chop her jalapeno. She cuts a slit on each side of the pepper and tosses it in whole. Then removes it from the soup before serving. Genius for when you are in a hurry! I prefer to chop and add it in, to amp up flavor, but both ways work!

Add all the onions to a soup pot and get them sauteed. Meanwhile, add all your spices to a little bowl:

Let this toast for minute or two, so the garlic is fragrant and the spices have a chance to bloom. Give it a sniff! This is a magical stage. If somebody knocks on the door right now, be prepared for them to ask to stay for dinner.
Next add in your canned ingredients: diced tomatoes, green peppers and black beans. One of my favorite ways to amp up flavor is by using the “fire roasted” version of diced green chilies and tomatoes. I love that blackened roasty flavor for the price of zero effort!

My other tip: use a can of seasoned black beans! I used the Rosarita brand, but any kind will do. They are spiced with onion and garlic mostly. DON’T drain your beans, even if you are just using regular beans. We want all that flavor!
Add the broth at this point too. If you have a nice high quality chicken broth, use 4 cups + 2 cups water. Or you can use 2 tablespoons Better Than Bouillon Chicken Base and 6 cups of water.
Now bust out your rotisserie chicken! This little bowl of broth you see below is the drippings from my Costco rotisserie chicken.

Tons of flavor here! Scrape every last bit into your soup.
Now, cut your chicken in half along the back bone. Cut all the meat off.

You will be left with a few bones. Toss these in your soup! This is optional, of course. But cooking with bones is what will make your soup taste like grandma’s.
Once you’ve added the bones to the soup, let it simmer for 10 minutes or up to an hour. The longer you go, the better it will taste! Don’t add in the chopped chicken yet.
Instead, while the soup simmers, fry up your tortilla strips! This part is not hard, I promise. I know “frying” sounds intimidating, but it’s just a little bit of oil, not like a whole deep fried situation.
Slice up your corn tortillas into 1/4 inch thick strips, like this:

(You can use white or yellow corn tortillas. You can see here I tested both.)
The smaller the strips are, the better they taste, I swear. Toss them in some hot oil in a frying pan.

And let them cook for 30-60 seconds. Move them around a little bit to make sure they are cooking evenly. Don’t overdo it!

The chips will continue to darken even after you take them out of the oil. Don’t go too far! Move quickly.
Drain them immediately on paper towels, and sprinkle with salt right away while they can still absorb it. Repeat until you’ve done them all, and if you know what’s good for you…fry a little extra, so you can snack guilt free 😂
Back to the soup. After the soup has simmered on the stove for 10 minutes or 2 hours (go as long as you like), add the chicken.

You don’t want to add the chicken before the long simmer, because rotisserie chicken is already perfectly cooked. Adding it to the simmering broth would just make it more tough.
At this point, do the final step of adding in the Masa harina. Juice a lime into a bowl, add a few tablespoons of water, and stir the masa harina into the liquid. Make sure there are no lumps.

Then pour the masa mixture into the finished soup. I LOVE the corny, complex, distinctly Mexican flavor masa adds to the soup! It’s so good. Don’t skip it.
And that’s it! Whatever you do, DON’T dump all your tortilla strips into your bowl at once! Serve them on the side and add a bit at a times to make sure they don’t get soggy and sad!!

Just look at this goodness! I’ll be diving right in thankyouverymuch.
Tortilla soup toppings
Honestly, just think of any kind of Mexican food or garnish, and more than likely it’s going to be great in this soup. I’m totally a toppings fan, so I often add several! Here are some of my favorites.
- Fried tortilla strips! the star of the show and why this is called chicken TORTILLA soup
- Lime slices (squeeze the juice, don’t add the whole slice)
- Diced avocado
- Shredded cheese
- Chopped cilantro
- Sour cream
- Diced jalapeno if you want an extra kick
- Chopped green onion or chives
- Your favorite hot sauce or salsa
- Fresh diced onion or even pico de gallo
- Cooked corn

Tortilla soup variations
I always think of soups as a catch-all kind of meal. Here are some ways you can switch up your chicken tortilla soup if you want!
- Add in a 1/2 cup of cream or a few tablespoons of butter for an ultra creamy, velvety smooth broth
- Add in more veggies! I like to scour my fridge for anything that I can use up that fits the soup. Potatoes and corn work well in this soup too
- Use a different meat. I know this is chicken tortilla soup, but I won’t tell anyone!
- Add in some leftover plain or Mexican rice for a heartier soup

What to serve with chicken tortilla soup
I often think of soup as the whole meal in one pot – especially a soup like this with so much going on in the soup and with lots of toppings. But if you want a side or two to serve alongside it, my go-to is almost always salad and/or crusty bread. Check out some of these recipes out that I think would pair nicely!
- Mexican Cucumber Salad with Cilantro and Lime >> nice and light next to a hearty soup
- Fresh Coleslaw (with Lemon and Herbs!) >> my favorite traditional coleslaw, with tons of herbs
- Slow Cooker Pork Tacos with Mexican Coleslaw >> the Mexican Coleslaw from these tacos would be so dang good with this soup
- Better Than Chipotle Cilantro Lime Rice >> if you want a heartier side, this is the BEST rice! So much flavor
- Quick and Easy French Bread Recipe >> crusty bread and soup go together like peas and carrots, no matter what the soup is
- Cheddar Biscuits >> I would never say no to these Red Lobster copycat biscuits. I’m thinking how they would be with this soup if I added chopped jalapeno… YUM
- Dutch Oven No Knead Bread from Bowl of Delicious
How to store chicken tortilla soup
Wait for the soup to cool, then carefully ladle or pour the soup into a container with an airtight lid and put it in the refrigerator. It will keep for 5-7 days there. To reheat, you can transfer all the soup back to a pot and warm on burner set to medium heat until hot. Or, you can ladle one bowl full and heat in the microwave at 50% power for 3-4 minutes, stirring every minute.

Can you freeze chicken tortilla soup?
This soup (minus the garnishes, of course) is a great candidate for freezing! You can freeze all of it together to serve as another family meal, or in individual portions for meal prep. To store the soup for family meals, wait for the soup to cool and carefully add it to a freezer ziplock bag. Leave at least an inch at the top of the bag to leave space for the soup to expand as it freezes. If freezing for meal prep, use your favorite container with an airtight lid and again, leave a bit of space for it to expand as it freezes.
Chicken tortilla soup will stay good in the freezer for 4-6 months. To reheat, place the meal prep container or bag of soup in the refrigerator overnight or on the counter for an hour or two. Transfer the soup from the bag to a pot and warm over medium heat. For meal prep, depending on your container you can reheat straight in the microwave or move it to a bowl, then reheat at 50% power for 3-4 minutes, stirring every minutes.

Tortilla chicken soup frequently asked questions
What goes with chicken tortilla soup?
So many good things! Serve it with the fried tortilla strips of course, but there’s also lime, diced avocado, shredded cheese, sour cream, cilantro, diced fresh onion, and more. You could also serve a nice green salad or some crusty bread alongside!
what does chicken tortilla soup contain?
The soup has a chicken broth base, and is full of the good stuff like shredded chicken, fire roasted tomatoes and beans, lots of seasonings, and a special ingredient – masa harina – that elevates it to next level.
how do i thicken my chicken tortilla soup?
Usually chicken tortilla soup is not super thick (if you like really thick, check out my Creamy Chicken Enchilada Soup!) But, you’re in luck because this recipe calls for masa harina, the flour used to make corn tortillas. It adds so much flavor, but it also slightly thickens the broth and adds good texture to it. You will love it!

More soups to cozy up with this winter
Soup and winter just go hand in hand, at least here at my house. They’re comforting, warm, and stick to your guts. If you’re a soup lover like me, please feel free to check out my soup category! Otherwise, check out some of my favorites.
- Creamy Potato Soup >> this is a family favorite! It’s quick, it’s comforting, and my kids lick their bowls
- Pozole Rojo Like Abuela’s >> this stuff is bomb – the chili broth is unlike any other broth I’ve had and is INCREDIBLE
- Crockpot Beef Barley Soup >> my personal favorite, it’s nostalgia in a bowl
- Lasagna Soup to end them all >> a cozy “cheater” lasagna in soup form. It’s heaven!
- Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) >> similar to todays recipe with all the toppings, but with a much thicker, creamier texture
- Sausage and Kale Soup (Zuppa Toscana) >>rich, creamy, and soul satisfying
- Ground Turkey Vegetable Soup (Weight Loss Soup) >> so delicious you’d never guess just how low calorie and healthy it is
- Sopa de Fideo (Mexican Noodle Soup) from Isabel Eats
- Maafe (West African Peanut Stew) from My Pretty Brown Eats
Chicken Tortilla Soup
No ratings yet
Prep: 5 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
Servings: 8
Chicken Tortilla Soup is usually the thing at a Mexican restaurant that I WANT to order, but can't, because tacos. (I mean, you get this, right?) But I'm tellin you guys, don't sleep on this recipe. IT'S SO GOOD. It's perfectly spiced, creamy, warm and comforting, and healthy to boot. Not only that, but it's super easy to throw together, you can even make it in the crock pot no problem. Perfect for weeknights OR your next dinner party.
Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 4 cloves garlic, smashed and minced, or about 1 tablespoon
- 1 jalapeno, seeded and chopped
- 4 teaspoons ground cumin
- 1 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons oregano
- 1 and 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked pepper , or to taste
- 4 cups chicken bone broth*
- 2 cup water
- 1 tablespoon Better than Bouillon Chicken Base
- 1 (7-ounce) can fire roasted green chilies
- 1 (14-ounce) can fire roasted diced tomatoes
- 1 (14-ounce) can seasoned black beans, or regular black beans is fine
- 4 cups shredded rotisserie chicken**, about 1 and 1/2 pounds to 2 pounds
- drippings from rotisserie chicken, in addition to broth called for
- bones from rotisserie chicken, optional
- 1 lime, juiced
- 3 tablespoons water
- 2 tablespoons masa harina***, (Maseca Instant Corn Masa Flour)
- 1/2 cup cilantro, chopped
For the fried tortillas
- 1/2 cup vegetable oil
- 8 corn tortillas***
Garnishes
- diced avocado, optional
- lime slices, optional
- shredded cheese, optional
- sour cream, optional
- jalapeno, sliced, optional
Instructions
Chop the onion. Dice a large onion, here is a how-to. Set a large pot or dutch oven on the stove and turn the burner to medium heat. When it is very hot, add 1 tablespoon olive oil. The oil will shimmer right away, swirl it around. Add the diced onion and saute for about 5-6 minutes, until they are translucent. Stir occasionally.
Chop the garlic and jalapeños. Meanwhile, smash 4 cloves of garlic with the side of your chef's knife. Peel the paper off and mince the garlic. Slice the jalapeno in half lengthwise, and use a paring knife to cut out the seeds and membrane in the center and discard. Chop the jalapeno in a small dice.
Prepare the spices: In a small bowl, add 4 teaspoons cumin, 1 and 1/2 teaspoons chili powder, 2 teaspoons oregano, 1 and 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly cracked pepper.
Once the onions have sauteed for about 5 minutes, add the minced garlic, jalapeno, and all the spices. Stir it all together for about 30-60 seconds, until they become fragrant.
Add broth and cans. Add 4 cups of chicken bone broth, 2 cups of water, and 1 tablespoon Better Than Bouillon Chicken Base. Add a 7-ounce can of green chilies, a 14-ounce can of fire roasted tomatoes, and a 14-ounce can of seasoned black beans, don't drain it.
Rotisserie chicken. Take your chicken out of the packaging and before you do anything, add all the cooking liquid from the chicken into your soup. We want that fat and flavor!
Cut your chicken in half down the backbone. Remove the breast, leg and thigh on one side. Remove and chop/shred all the chicken; you should end up with about 4 cups if it was a big chicken. If not, keep chopping until you have about 4 cups, with a mix of dark and light meat.
Add the bones. Add several chicken bones to the soup pot. This is optional but adds amazing flavor. Don't add the shredded chicken yet; just the cooking liquid and the bones.
Simmer. Turn the heat up to high and bring to a boil. Once it boils, turn the burner down to medium low, cover with a cracked lid, and let simmer for 15 minutes.
Add chicken. When the soup has simmered for about 15 minutes, add 4 cups shredded chicken. Continue cooking the soup at a low simmer for another 10 minutes.
Heat oil for tortillas. While the soup finished cooking, set a 12-inch heavy bottomed pan on the stove over medium heat and add 1/4 cup vegetable oil.
Slice 8 corn tortillas into strips. Cut a stack of 4 tortillas in half, then slice each half into small strips that are about 1/4 inch thick. See photos.
Fry. Once the oil is shimmering, carefully add a handful of strips to the oil, in a single layer so they are not touching each other. Do not over crowd the pan. Use a slotted spoon or tongs to move the pieces around and make sure each is submerged in oil and getting cooked on all sides.
Let cool. After about 30-60 seconds, the tortilla strips will turn golden. Knowing when to take them out may take some trial and error. Be aware that they will continue to darken and crisp even after you take them out of the oil.
Remove the strips to a plate lined with paper towels (or paper bags are also very absorbent.) Sprinkle generously with salt.
Continue the process with the remaining tortilla strips in batches until all have been fried. You can add up to another 1/4 cup of vegetable oil if it starts to get low.
Finish the soup. When the soup has simmered with the chicken in it for at least 10 minutes (longer is totally fine), turn off the burner. If you're still frying tortillas, leave it simmering on low until you are ready to serve.
Add the lime and masa. DON'T skip this! Juice 1 lime into a small bowl, at least 2 tablespoons, more is fine. Add 3 tablespoons water. Add 2 tablespoons Masa flour and a large pinch of salt. Stir until it's smooth and runny. If it's thick like a paste, add more water. Use a whisk to stir it into the soup.
Add 1/2 cup chopped cilantro. Put the lid back on and let the soup sit for 5 minutes. While the soup rests, prepare any garnishes by cutting avocado, extra lime, and shredding cheese.
Serve. Fill a bowl with a large ladle of soup. Top with fried tortilla strips, and if you know what's good for you, add some avocado, extra lime, shredded cheese, and sour cream. Devour!
Crock Pot Instructions: Add everything to the slow cooker except the shredded chicken, the lime juice, water, masa harina, and cilantro. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. A half hour before you are ready to serve, add the chicken. Follow the instructions for combining the lime juice, water, and masa harina. Let cook another 30 minutes with the lid on. Add the cilantro and serve with garnishes.
Storage: Store the soup covered in the fridge. It will last about a week, and gets more flavorful with time!
Freezing instructions: Add cooled soup to a freezer ziplock bag. Leave at least an inch at the top of the bag to leave space for the soup to expand as it freezes. Chicken tortilla soup will stay good in the freezer for 4-6 months. Let thaw in the fridge overnight, then reheat on the stove or in the microwave.
Notes
*CHICKEN BROTH: If you have a nice high quality chicken broth, use 4 cups + 2 cups water, and the 1 tablespoon Better Than Bouillon called for. OR you can use 2 tablespoons Better Than Bouillon Chicken Base and 6 cups of water. DON’T forget to add in the drippings from your rotisserie chicken, no matter what.
**ROTISSERIE CHICKEN: If you don’t have rotisserie chicken on hand but do have boneless skinless chicken breast, you can still make this! Add in the whole breasts (about 1 and 1/2 to 2 pounds raw) along with the broth and beans. Once the soup has come to a boil and is turned down to simmer, make sure the chicken cooks for 20-25 minutes if the chicken is frozen, 12-15 minutes if thawed. When the chicken is cooked, remove it from the soup onto a cutting board and let it sit for about 5 minutes. Shred the cooked chicken with two forks and return to the soup.
***MASA: I prefer the corny flavor added in masa over actual corn kernels. You can always add in 1 cup of frozen corn (add them with the beans at the beginning) in addition to or instead of the masa.
****TORTILLA STRIPS: If you don’t want to fry your own tortilla strips, of course you can buy tortilla chips. Juanitas Juantonios is the best brand. But I’m telling you, frying your own doesn’t take long and it’s what really sets this soup apart!!
Nutrition
Calories: 447kcal | Carbohydrates: 18g | Protein: 36g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1457mg | Potassium: 162mg | Fiber: 3g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 447
Keyword: chicken, soup, tortilla
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!
Categorized as Back to School Recipes, , Crock Pot Meals, Game Day Recipes, Halloween Recipes, Healthy Dinner, , International Flavors, , Mexican/Tex Mex Recipes, Recipes for Dinner, Soup Recipes
Hi! I'm Karen
Isn't eating just so much fun?
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