I’ve been posting a lot of desserts recently, but today I wanted to share something savory and comforting: chicken tortilla soup. After asking readers what they wanted next, soup was the clear favorite. This version is one of my favorites—rich, slightly spicy, and very satisfying without a lot of fuss.
What makes this soup so easy is a couple of smart shortcuts. First, I use salsa in place of fresh tomatoes, onions, and garlic. Salsa brings concentrated flavor and saves time. Second, the chicken is poached directly in the soup, which deepens the broth’s flavor and keeps cleanup minimal. You can even add the chicken straight from frozen; just extend the simmer a bit until it’s cooked through.
I originally developed this recipe for another food blog but love it so much I wanted to share it here as well. It’s fast enough for weeknights and flavorful enough for guests. Below you’ll find a streamlined recipe card with ingredients, instructions, nutrition information, and a few tips for variations and storage.
Chicken Tortilla Soup
To make crispy tortilla strips for topping: cut 2 corn tortillas into thin strips, heat 1 inch of neutral oil (vegetable or canola) to 350°F in a heavy pot, fry the strips for about 2 minutes until crisp, then drain on paper towels. They will continue to crisp as they cool.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 393 kcal per serving
Author: Lauren Keating
Ingredients
- 1 1/2 cups salsa
- 1 carton chicken stock (about 32 ounces)
- 1 can black beans, rinsed and drained
- 1 boneless, skinless chicken breast
- 2 corn tortillas, diced (plus extra for frying as garnish)
- 2 teaspoons chipotle chile powder (adjust for heat)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Optional toppings: sliced avocado, fried tortilla strips, shredded cheddar or Monterey Jack cheese
Instructions
- In a soup pot, combine the salsa, chicken stock, black beans, chicken breast, diced corn tortillas, chipotle powder, cumin, and oregano. Bring to a boil over medium-high heat.
- Reduce the heat and simmer gently for about 20 minutes, until the chicken is cooked through. If the chicken was frozen, simmer a bit longer until it reaches a safe internal temperature.
- Remove the chicken breast and transfer to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
- Stir in the lime juice and chopped cilantro. Simmer for 5 more minutes to meld the flavors. Taste and adjust seasonings—add more salt, lime, or chipotle powder as desired.
- Ladle the soup into bowls and top with sliced avocado, fried tortilla strips, and shredded cheese if using.
Notes and Tips
This soup adapts well. Use rotisserie chicken left over from the store to skip the poaching step—simply stir the cooked shredded chicken into the heated soup at the end. For a heartier texture, add diced sweet potato or corn. If you prefer a smoother broth, blend half the soup with an immersion blender before adding the shredded chicken back in.
To control sodium, choose a low-sodium chicken stock and salt your salsa to taste. For extra depth, sauté a diced bell pepper briefly in the pot before adding the liquids, or stir in a tablespoon of tomato paste along with the salsa.
Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stove; if the tortillas have softened too much, refresh the texture with fresh tortilla strips or crushed tortilla chips when serving. This soup also freezes well—store in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 393
Calories from Fat: 135
Fat: 15 g (23% DV)
Saturated Fat: 4 g (25% DV)
Cholesterol: 41 mg (14% DV)
Sodium: 1546 mg (67% DV) — consider low-sodium stock to reduce this
Carbohydrates: 43 g (14% DV)
Fiber: 16 g (67% DV)
Sugar: 9 g (10% DV)
Protein: 25 g (50% DV)
*Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe? If you make it, mention @HealthyDelish or tag it with #HealthyDelish on social channels to share your version.