Hearty Chicken Tortilla Soup with Lime and Avocado

If you’re looking for an easy, hearty soup, try this Chicken Tortilla Soup. It’s packed with shredded chicken, tomatoes, corn, black beans, onions, and green chiles in a flavorful broth, finished with crushed corn tortillas. Serve with extra toppings or enjoy it as is.

Chicken Tortilla Soup

Soup is one of my go-to choices when dining out or cooking at home. Chicken Tortilla Soup is a favorite in many restaurants and it’s easy to make at home. This version is loaded with familiar, comforting ingredients and a broth that has just enough heat to be interesting without overwhelming kids. If you want a milder version for little ones, puree the onions and green chiles or omit the onion while keeping the chiles for depth of flavor.

I often use a store-bought rotisserie chicken to save time—using pre-cooked chicken keeps this recipe quick and simple. If you prefer, cook and shred chicken breasts yourself; it adds a little prep but still keeps the recipe straightforward. Combine the ingredients in a pot and simmer so the flavors meld while you take care of the rest of your meal.

I usually keep the garnish simple: crushed store-bought tortilla chips added to each bowl right before serving so they retain some crunch. If you prefer homemade tortilla strips, they’re easy to make but add a step. I also offer extra chips on the side for people who like more texture.

This recipe has been part of our dinner rotation for years because it’s versatile, economical, and satisfying. It works well year-round and is a hit at potlucks—keep it warm in a slow cooker and expect requests for the recipe. The soup reheats well and can also be frozen: store leftovers in a sealed container and thaw before reheating, or warm slowly in a slow cooker.

Ingredients to make Chicken Tortilla Soup

2 lb chicken breasts, cooked and shredded
1/2 medium onion, diced
4 cups chicken broth
30 oz diced tomatoes (do not drain)
15 oz black beans, drained
7 oz diced green chiles
10 oz enchilada sauce
1 tbsp minced garlic
3/4 tbsp chili powder
1 tsp ground cumin
1/2 tsp lime juice
12 oz frozen corn
Tortilla chips for garnish

How to make Chicken Tortilla Soup

Note: You can also use the meat from a rotisserie chicken.
1. Combine all ingredients in a large pot and stir well.
2. Cover and simmer over medium-low heat for about 45 minutes, stirring occasionally.
3. Serve topped with crumbled tortilla chips and fresh cilantro.

Suggested toppings

– Shredded Monterey Jack or cheddar cheese
– Chopped jalapeño for extra heat
– Diced avocado (served on the side if preferred)
– Fresh cilantro for a bright, Mexican-inspired flavor
– A dollop of sour cream for creaminess

Make-ahead, freezing, and slow cooker

Freezing: Let the soup cool, then place in a sealable container for freezing. Thaw before reheating; I sometimes reheat slowly in a low slow cooker.
Slow cooker: Place all ingredients in a Crock-Pot and cook on low for about 8 hours, or cook on the stovetop as directed for a slightly fresher flavor.

Recipe details

Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Servings: 6

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