This cozy chicken tortilla soup is warm, creamy, and full of bold Tex-Mex flavor. Made with tender shredded chicken, melty cheese, beans, corn, Rotel, and just the right kick of spice. A comforting one-pot meal that’s quick, hearty, and perfect for busy weeknights.
If you’re anything like me, you probably love a recipe that feels like a warm hug after a long day. That’s exactly why I adore making chicken tortilla soup. It’s simple, satisfying, and perfect for those evenings when you want something comforting without spending all night in the kitchen.
Living here in sunny Florida, we don’t get much of a winter, but I still crave a good cozy bowl of soup now and then. And if you’re in the same boat, you might also enjoy my recipe for a classic chicken noodle soup when you’re craving something familiar and soothing.
This recipe brings together tender chicken, creamy cheese, and spices that have just enough kick to wake up your taste buds. It’s one of those dinners that gets everyone in my family gathered around the table. So pull up a chair and let’s bring this cozy bowl to life.
Table of contents
Main Ingredients for the Best Chicken Tortilla Soup
Let’s break down the main ingredients that make this chicken tortilla soup so flavorful and hearty.
- Butter
Adds richness and helps soften your onions and peppers. - Yellow Onion
Gives the soup a sweet, aromatic base. - Jalapeño Pepper
Offers mild heat and bright flavor. - Garlic
Adds depth and aroma. - Tomato Paste
Builds a rich tomato foundation. - Corn
Adds sweetness and texture. - Rotel
Gives acidity and Tex-Mex flavor. - Black Beans
Makes the soup hearty and filling. - Chicken Broth
Creates a savory base. - Chicken Breasts
Stay juicy when simmered gently. - Cayenne Pepper & Cumin
Add warmth and spice. - Hot Sauce
Lifts the flavor with tangy heat. - Taco Seasoning
A shortcut to instant layered flavor. - Cheddar & Cream Cheese
Add creaminess and body.
If you enjoy soups with earthy, hearty flavors, you might also like my chicken rice mushroom soup which brings a comforting richness of its own.
Additional Ingredients and Substitutions
One of my favorite things about chicken tortilla soup is how flexible it can be. If you want to boost the veggies, try adding bell peppers or zucchini. They blend right in and add freshness.
For even more heartiness, a second type of bean or a scoop of cooked rice works well. If you’re a cheese lover, Pepper Jack is an amazing substitute for cheddar.
Looking for something ultra-creamy? You’d probably love my creamy chicken and rice soup which takes cozy comfort to a whole new level.
If you’re out of chicken breasts, leftover rotisserie chicken works just fine. And if heat isn’t your thing, simply leave out the jalapeño or swap it for mild green chiles.
Expert Tips for the Perfect Chicken Tortilla Soup
Let’s talk about a few expert tips that can help you take your chicken tortilla soup from delicious to unforgettable.
First, don’t rush the sautéing process. Let the onions and jalapeño soften slowly so they release their full flavor.
And when you’re cooking the chicken, keep the heat gentle. A fast boil toughens chicken, while a slow simmer keeps it juicy. It really does make a difference.
When adding cheese, lower the heat and sprinkle it in little by little. This prevents clumping and helps everything melt into a silky texture. Softened cream cheese also blends more easily.
If you like things spicy, feel free to add more hot sauce or a pinch of cayenne. Taste as you go and adjust to your liking. Cooking should feel fun, not stressful.
If you’re exploring different chicken soups, you might enjoy the bright, bold flavors in my Puerto Rican chicken soup recipe which brings a whole new personality to the bowl.
And don’t skip the tortilla strips. Whether you fry, bake, or air-fry them, that crispy topping adds texture and charm to every bite.
Step-by-Step Instructions
- Step 1:
Melt butter in a large pot over medium heat. Add onion and jalapeño and cook for 5 to 6 minutes until softened. Stir in garlic. - Step 2:
Add tomato paste, corn, Rotel, beans, broth, chicken breasts, and seasonings. Stir well. - Step 3:
Bring to a gentle simmer. Partially cover and cook for 20 to 25 minutes. - Step 4:
Remove chicken, shred it, and return it to the pot. - Step 5:
Lower heat and gradually add cheddar. Stir in softened cream cheese until smooth. - Step 6:
Taste and adjust seasonings. Serve with tortilla strips and toppings.
Additional Guide: Variations and Extra Techniques
If you’d like to experiment a bit, this chicken tortilla soup offers endless possibilities. To thicken the soup, simmer uncovered for a few extra minutes. It intensifies the flavor and creates a richer texture.
You can also make it a slow cooker meal by adding everything except the cheeses into the crock and cooking on low for 4 to 6 hours. Add the cheese at the end.
If you like meals that feel extra hearty, you might also enjoy my chicken wild rice casserole which brings the same cozy comfort in a baked form.
Try adding roasted poblano peppers or fresh cilantro. A squeeze of lime right before serving adds brightness that lifts the entire bowl.
FAQs About Chicken Tortilla Soup
How long does it take to make chicken tortilla soup?
From start to finish, this recipe takes about 40 minutes—15 minutes to prep the ingredients and 25 minutes to cook. If you’re using pre-cooked or rotisserie chicken, it can take even less time, making it perfect for busy weeknights.
How do you shred chicken for tortilla soup?
The easiest way is to cook the chicken gently in the soup until fully cooked, then remove it and use two forks to pull it apart into bite-sized shreds. You can also use a stand mixer on low speed for a faster method if you’re shredding a larger batch. Return the shredded chicken to the soup to soak up all the flavors.
Conclusion
There you have it, a cozy and flavorful chicken tortilla soup that’s easy enough for weeknights and comforting enough for weekends. Recipes like this remind me of why I love cooking so much. They bring people together and create those little moments we hold onto.
As a home cook, traveler, and mom of three, I’ve learned that food doesn’t have to be fancy to make memories. It just has to be made with care and shared with people you love. I hope you try this recipe soon and enjoy every spoonful.
Chicken Tortilla Soup
Equipment
- Large Pot
Ingredients
Soup Base
- 2 Tbsp butter
- 1 yellow onion diced
- 1 jalapeño pepper diced
- 3 cloves garlic minced
- 1 Tbsp tomato paste
- 1 15 oz can corn drained
- 1 10 oz can Rotel diced tomatoes with green chilies undrained
- 1 15 oz can black beans drained & rinsed
- 5 cups chicken broth
- 2 boneless skinless chicken breasts small (or ~2 cups shredded chicken)
- cayenne pepper pinch
- 1 tsp cumin
- 1-2 tsp hot sauce
- 1 oz packet taco seasoning (~3 Tbsp)
- 1.5 cups shredded cheddar cheese
- 1/3 cup cream cheese softened
Optional Toppings
- corn or flour tortillas for serving as crispy strips or chips
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and jalapeño and cook for 5 to 6 minutes until softened. Stir in the garlic and cook for one more minute.
- Add the tomato paste, corn, Rotel, black beans, chicken broth, chicken breasts, cayenne pepper, cumin, hot sauce, and taco seasoning. Stir everything together.
- Bring the soup to a gentle simmer. Partially cover the pot and cook for 20 to 25 minutes, until the chicken is fully cooked and easy to shred.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and reduce the heat to low.
- Sprinkle in the shredded cheddar cheese slowly while stirring. Add the softened cream cheese and stir until melted and the soup is smooth and creamy.
- Taste the soup and adjust seasonings. Serve warm with crispy tortilla strips and your favorite toppings.