The smell hits firstwarm cumin, sweet tomato broth, lime cutting through steam. That kind of smell that pulls people into the kitchen before you can say dinner. This tortilla soup is popping up everywhere latelyon TikTok, Pinterest, you name itand for good reason.
It’s a warm hug in a bowl: lightly spicy broth, shredded chicken, black beans, crispy tortilla strips. A total easy recipe that comes together with pantry staplesand yes, even chicken tortilla soup with canned chicken works like a charm in a pinch. Full details in the blog!
My mom used to make it from scratch, no shortcuts, and I used to sneak those crunchy strips off the cooling rack every time. This version’s simpler, but still holds all that flavor. I’ve tested it six different ways (including a hamburger tortilla soup moment) and oh babyit works. You’ll love the secret!
Why You’ll Love This Recipe
This tortilla soup is like a kitchen hugwarm, comforting, and packed with down-to-earth flavors. It feels nostalgic (hello, childhood dinners!) but is *so* easy to make, even on chaotic weeknights. It’s the kind of recipe that feels fancy enough for guests but practical for everyday meals.
You’ll love that it’s made from pantry staples like canned beans, corn, and tomatoesperfect for when you don’t want to make yet another grocery store run. And if you’re short on time, you can even use chicken tortilla soup with canned chicken to skip the cooking step without compromising flavor. One pot, simple prep, and done in under 30 minutes? Total win.
Best of all? It’s endlessly customizable. Whether you’re feeding a crowd (*chicken tortilla soup for a crowd* coming right up!) or making meals without chicken for vegetarians in the family, this recipe has options galore!
Key Ingredients & Tools
The beauty of this recipe lies in its simplicityevery ingredient plays a role, and there’s room for tweaks if needed. Let’s break it down:
Chicken: Cooked and shredded chicken breast is the star. You can roast your own or use rotisserie chicken for ease. For speed? Canned chicken totally works!
Canned Goodness: Grab a can each of diced tomatoes, black beans (rinsed), and sweet corn. These pantry heroes make this soup irresistibly hearty.
Spices: Chili powder, cumin, and paprika bring that cozy, earthy warmth to the broth. Adjust the amounts depending on your spice preference.
Broth: Use chicken broth (or water with bouillon cubes) as your soup base. You’ll want those rich, savory notes to tie everything together.
Toppings: Crushed tortilla chips, shredded cheese, fresh avocado, or a squeeze of lime add a bright, fresh finish.
Pro Tip: A big soup pot or Dutch oven makes the process seamlessless mess, fewer dishes!
Simple Steps to Make It
If you can chop, stir, and simmer, you can pull off this delicious meal. Here’s how:
Heat the oil in a large soup pot over medium heat. Add the diced yellow onion, stirring occasionally until it softens (about 3–4 minutes). Toss in the minced garlic and let it cook just long enough to smell amazing, about 1 minute more.
Add your chili powder, cumin, and paprika to the garlic and onion mix. Stir while they bloom and intensifythis step is all about building flavor!
Pour in your can of diced tomatoes (juices included), followed by the rinsed black beans and drained corn. Stir it all together, then pour in the chicken broth. Give everything a good mix, bring it to a gentle boil, and then reduce the heat to let it simmer for 15 minutes.
Add the shredded chicken to the pot during the last 5 minutes of cooking. This warms it through without overcooking. Taste your soup and adjust the salt and pepper as needed.
Shortcut: For an ultra-speedy version, follow the same steps using canned chicken. Just toss it in with the beans and cornso simple!
Easy Customizations
One of the reasons this tortilla soup has become such a family favorite is how flexible it is. Whether you want to tweak the flavors or make it meat-free, you’ve got options:
No Chicken? Skip the chicken entirely for a vegetarian version. Toss in an extra can of beansor even cooked lentilsfor protein!
Want More Heat? Add chopped jalapeños or a pinch of cayenne to the spice blend.
Low-Carb Hack: Replace the tortilla chips with a crunchy topping of roasted pepitas for those looking for fewer carbs.
Feeding a Crowd? Double the recipe and keep it warm in a slow cooker. This chicken tortilla soup for a crowd will stay cozy-ready for refills.
Pro Tip: Craving Panera vibes? Drizzle in a swirl of heavy cream before serving for a creamy twist that feels indulgent.
How to Serve & Store
This soup is made for serving straight from the pot to your favorite bowls because who has time for extra fancy plating? Set out toppings buffet-style and let everyone build their dream bowl of tortilla soup. Lime wedges, sour cream, and shredded cheese are all must-haves in our house!
Storage Method
How Long It Lasts
Reheating Tips
Fridge (Airtight Container)
Up to 4 Days
Heat gently on the stove or microwave, stirring often to keep things even.
Freezer
Up to 3 Months
Thaw in the fridge overnight, then reheat as above. Add a splash of broth if it’s too thick.
Quick Save Tip: Portion leftover soup into individual containers for quick grab-and-reheat lunches!
Expert Insight: The Heart of a Good Tortilla Soup
Tortilla soup is a flavorful blend of textures and spices, where crisp tortilla strips provide contrast to the rich, savory broth. Proper layering of ingredients and balancing acidity with smoky notes is key to elevating this classic dish beyond simple comfort food.
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The Long Road to My Favorite Tortilla Soup
It took way too many pot-stirring nights and a few “oops” momentslike confusing chipotle powder for chili flakesbefore this tortilla soup finally hit the mark. Every simmer and tweak brought it closer to the cozy, layered flavor my family loves, making this recipe a true labor of tasty persistence.
FAQs ( Tortilla Soup )
How do I reheat this soup without losing flavor?
Reheat gently over medium-low heat to preserve the flavors and prevent drying out. Stir occasionally and add a splash of broth or water if it thickens too much. Avoid boiling to keep the ingredients’ texture and taste fresh.
Can I make this soup ahead for a crowd?
This recipe scales up well and can be prepared a day in advance. Store it covered in the fridge and reheat slowly before serving. Adding fresh toppings right before eating keeps the meal vibrant and inviting for guests.
What are the best toppings for this dish?
Classic toppings include crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro. A squeeze of lime and a dollop of sour cream add brightness and creaminess. These elements bring texture and flavor contrasts that complement the base perfectly.
Can I use canned chicken in this recipe?
Yes, using canned chicken is a convenient option that works well. Just drain and gently fold it in during the last few minutes of cooking to heat through. This keeps the chicken tender and well distributed without altering the overall texture.
Is this soup suitable for meals without chicken?
Absolutely. To make it vegetarian or omit chicken, swap in beans or more vegetables like zucchini and corn. Adjust seasoning to maintain a rich, savory palate. The broth and spices provide plenty of flavor on their own.
Conclusion
This tortilla soup recipe is pure comfort in under 30 minutesyou’ll love how it fills your kitchen with cozy spice and that perfect touch of crunch. Whether you’re stirring up a batch for weeknight family dinners or a crowd, the blend of tender chicken, smoky spices, and crispy tortilla strips makes every spoonful feel like a warm kitchen hug.
Want to switch things up? Try adding a dollop of sour cream or a squeeze of lime to brighten it all. Canned chicken is a lifesaver for busy nights, and leftovers keep beautifully in the fridge for a few daysjust reheat gently. A little secret I picked up from my mom: topping with fresh avocado transforms this simple tortilla soup into something truly special.
Did this recipe spark a memory or craving for your favorite tortilla soup? I’d love to hear your twists or family storiesdrop a comment or share your photos! Don’t forget to save this recipe so it’s ready whenever you need a bowl of cozy, homemade goodness that feels like a hug from the inside out.
This easy tortilla soup is a warm budget-friendly favorite loaded with tender chicken sweet corn black beans and bold spices. It’s perfect for meals without chicken and a simple tortilla soup everyone will love. Try this recipe for tortilla soup for a crowd or a quick meal.
Ingredients
Scale
1 tablespoon cooking oil
1 yellow onion diced
2 garlic cloves minced
1 can 14.5 oz diced tomatoes
1 can 15 oz black beans drained and rinsed
1 can 15 oz corn drained
4 cups chicken broth or 4 cups water with 2 bouillon cubes
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
1 –2 cooked chicken breasts shredded
Tortilla chips or corn tortillas for topping
Instructions
Heat oil in a large soup pot over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Add minced garlic and cook for 1 minute more.
Stir in chili powder cumin and paprika.
Pour in diced tomatoes with their juices.
Add black beans and corn.
Pour in chicken broth and stir well.
Bring to a boil then reduce heat and simmer for 15 minutes.
Add shredded chicken and cook for 5 more minutes.
Taste and season with salt and pepper as needed.
Serve hot with crushed tortilla chips cheese avocado or other toppings.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
