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This Chicken Tortilla Soup is bright, a little smoky and loaded with shredded chicken, black beans and corn. The best part is the toppings: crunchy tortilla chips, melty cheese and whatever else you like.
Most of it comes from the pantry. A can of tomatoes, a can of beans and a bag of frozen corn turn one pound of chicken into dinner for six, which is the kind of math we like around here.
The chicken cooks right in the broth, so there’s only one pot to wash. A Dutch oven or large pot is all you need.
Have cooked chicken already? Slow Cooker Shredded Chicken or a rotisserie chicken makes this even faster. See the notes below.
Ingredients and Swaps
- Chicken: Breasts or thighs, simmered in the broth and shredded. Leftover or rotisserie chicken saves time.
- Tomatoes: Fire-roasted diced tomatoes add a smoky note. Regular diced tomatoes are fine.
- Beans and corn: Black beans and frozen corn make it a full meal.
- Spices: Chili powder, cumin and paprika.
- Toppings: Tortilla chips, cheese, avocado, cilantro and sour cream.
Tips for the Best Tortilla Soup
- Toast the spices. A minute in the pot with the onions deepens their flavor.
- Simmer the chicken gently. Pull it at 165°F so it shreds tender.
- Finish with lime. The juice brightens the whole pot.
- Keep the chips out of the pot. Add them to each bowl so they stay crunchy.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $9.31 from Walmart, $8.62 from ALDI · Per Serving – $1.44 to $1.55
Chicken Tortilla Soup
Ingredients
Method
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 minutes, until soft.
- Stir in the garlic, chili powder, cumin and paprika and cook for 30 seconds.
- Add the broth, tomatoes and chicken. Bring to a boil, then reduce the heat, cover and simmer for 15–18 minutes, until the chicken reaches 165°F.
- Move the chicken to a plate and shred it with two forks.
- Return the chicken to the pot with the black beans and corn. Simmer for 5 minutes.
- Stir in the lime juice and season with salt and pepper.
- Ladle into bowls and top with crushed tortilla chips, cheese and any other toppings you like.
Notes
- Using cooked chicken? Add 2–3 cups of shredded chicken with the beans and corn and simmer for 10 minutes total.
- To make your own tortilla strips, cut 4 corn tortillas into thin strips, toss with 1 tablespoon of oil and a pinch of salt and bake at 400°F for 8–10 minutes.
- For more heat, add a diced jalapeño with the onion or a pinch of cayenne with the spices.
- Slow cooker: add everything except the lime juice and toppings. Cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and stir in the lime.
Storage & Freezing Tips
- Refrigerate for up to 4 days.
- Freeze without the toppings for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Keep the tortilla chips separate and add them to each bowl right before serving so they stay crunchy.
- Leftovers make a good filling for burritos or a topping for rice. Just drain off some of the broth.
Tortilla Soup Questions
Is it spicy?
It’s mild as written. Add a diced jalapeño with the onion or a pinch of cayenne for heat.
Can I make it in a slow cooker?
Yes. Add everything except the lime juice and toppings and cook on low for 6 hours. Shred the chicken and stir in the lime.
