Homemade Chicken Tortilla Soup A Delicious Recipe

Few dishes are as satisfying as a steaming bowl of chicken tortilla soup a perfect balance of warmth, spice, and freshness. With a rich broth, tender shredded chicken, and vibrant toppings, this easy recipe is ideal for a weeknight meal or meal prep. Whether you're using rotisserie chicken for speed or simmering your own, this flavorful soup is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

• Quick and easy: Use leftover or rotisserie chicken to have dinner ready in just 15 minutes.

• Customizable: Adjust the spice level, swap toppings, or make it gluten-free with corn tortillas.

• Meal-prep friendly: Freezes well for up to three months for effortless future meals.

Ingredients

• 2 tablespoons vegetable oil

• 1 small onion, diced

• 2 tablespoons minced garlic

• 2 jalapeños, finely diced

• 6 cups low-sodium chicken broth

• One 14.5-ounce can fire-roasted diced tomatoes

• One 14.5-ounce can black beans, rinsed and drained

• 3 boneless, skinless chicken breasts

• 2 limes, juiced, plus wedges for garnish

• Salt and freshly ground black pepper

• 1 cup roughly chopped fresh cilantro leaves

• One 8-inch flour tortilla, grilled and cut into thin strips

• 1 avocado, pitted and sliced

• 1 cup shredded Monterey Jack cheese

Instructions

1. Sauté the aromatics. In a large saucepan, heat the vegetable oil over medium heat. Add the diced onions and cook for 2 minutes until softened. Stir in the garlic and jalapeños, cooking for another minute.

2. Simmer the broth. Pour in the chicken broth, diced tomatoes, and black beans. Bring the mixture to a boil.

3. Cook the chicken. Reduce heat to a simmer and add the chicken breasts. Cover and let them cook for 20-25 minutes until fully cooked. Remove the chicken from the pot, shred it with two forks, and set aside.

4. Finish the soup. Stir in lime juice and fresh cilantro. Season with salt and black pepper to taste.

5. Assemble and serve. In a serving bowl, add a mound of shredded chicken. Ladle the hot soup over the chicken and top with a lime wedge, grilled tortilla strips, avocado slices, and shredded cheese.

Pro Tips for the Best Chicken Tortilla Soup

• Grill your tortillas: Use an outdoor grill or a hot stovetop pan to char the tortillas before slicing into strips for a smoky flavor.

• Shred chicken easily: Use a stand mixer with a paddle attachment to shred warm chicken in 15 seconds.

• Make it gluten-free: Swap flour tortillas for gluten-free or corn tortillas.

• Crockpot-friendly: Add all ingredients (except toppings) to a slow cooker and cook on low for 6-8 hours. Shred the chicken and return it to the soup before serving.

Storing and Freezing

• Refrigeration: Store in an airtight container for up to 5 days. Reheat on the stovetop over medium heat.

• Freezing: Let the soup cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

This hearty, flavorful soup is proof that simple ingredients can create something truly special.

Want more delicious recipes? Subscribe to our newsletter.