Chicken Tortilla Soup (Easy One-Pot Recipe)

This chicken tortilla soup is cozy, smoky, and loaded with tender chicken, beans, and corn in a rich tomato broth. It all comes together in one pot in about 35 minutes.

Top it with crispy tortilla strips, avocado, and a squeeze of lime for a soup that tastes like it simmered all day.

Why you’ll love this chicken tortilla soup

• One pot: easy to make and easy to clean.
• Smoky and satisfying: big flavor from simple spices.
• Customizable toppings: everyone builds their own bowl.
• Meal-prep friendly: tastes even better the next day.

Ingredients you’ll need

Rotisserie chicken makes this even faster; just stir it in near the end.

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained
• 1 cup corn
• 4 cups chicken broth
• 1.5 lbs boneless chicken breasts
• Tortilla strips, avocado, lime, and cilantro, to top

How to make chicken tortilla soup (step by step)

1. Heat the olive oil in a large pot over medium heat. Cook the onion until soft, then add the garlic and spices and cook for 1 minute.
2. Add the diced tomatoes, black beans, corn, broth, and whole chicken breasts.
3. Bring to a simmer and cook for 18-20 minutes, until the chicken is cooked through to 165°F (74°C).
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Simmer 5 more minutes, then serve topped with tortilla strips, avocado, lime, and cilantro.

Food safety: cook chicken to a safe minimum internal temperature of 165°F (74°C). An instant-read thermometer is the surest way to check — see the FoodSafety.gov chart.

Tips for the best results

• Simmer the chicken in the broth so it stays juicy and flavors the soup.
• Char your own tortilla strips in the oven or air fryer for the best crunch.
• Finish with lime to brighten all the flavors.

Variations & substitutions

• Use rotisserie chicken to save time; add it in the last 5 minutes.
• Make it creamy by stirring in a little cream cheese.
• Add a diced jalapeño or chipotle for extra heat.

Storage & make-ahead

Refrigerate for up to 4 days or freeze for up to 3 months. Store toppings separately so they stay fresh and crisp.

Frequently asked questions

Can I use rotisserie chicken?

Yes. Skip the raw chicken step and stir in 3 cups of shredded rotisserie chicken during the last 5 minutes.

How do I make crispy tortilla strips?

Slice corn tortillas thin, toss with a little oil and salt, and bake or air fry at 375°F until golden and crisp.

Can I make it in a slow cooker?

Yes. Add everything except toppings and cook on low for 6 hours, then shred the chicken and return it to the pot.

What toppings are best?

Tortilla strips, avocado, shredded cheese, sour cream, cilantro, and lime are all classic.