Quick & Easy Chicken Tortilla Soup
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This Easy Chicken Tortilla Soup is a hearty, flavorful dish that comes together in no time! Made with bold ingredients like taco seasoning, Rotel, and black beans, this creamy soup is packed with Mexican-inspired flavors. Tender chicken, sweet corn, and a touch of heat from jalapeno blend perfectly in a rich, creamy broth. Topped with crunchy tortilla strips, melty cheese, and fresh cilantro, it’s a satisfying and comforting meal that’s perfect for busy weeknights or casual gatherings.

Chicken tortilla soup is the ultimate comfort food with a Tex-Mex twist. It is hearty, flavorful and versatile, making it a crowd pleaser any time of the year. Of course, I love to serve this recipe during the cold season here in the Midwest. However, it is also ideal for game days, summer gatherings or special occasions.
Best of all, with just a few staple ingredients, you can have an entire batch whipped up in under 30 minutes. You will find that this soup layers flavors from the aromatics to the taco seasoning and savory broth. Top it all off with crunchy, creamy or fresh toppings and it is the perfect balance of cozy and bold.
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How To Make Dairy Free Chicken Tortilla Soup
This soup is already gluten-free (check your tortilla chips to be sure), but if you want it to be dairy free, you need to replace the heavy cream with a dairy-free alternative. This recipe calls for 1/2 cup of heavy cream. To replace it, you can use unsweetened coconut milk. Instead of butter, use avocado or olive oil for a dairy free option.
Ingredients
- Butter
- Yellow onion
- Jalapeno pepper
- Taco seasoning
- Tomato paste
- Chicken broth
- Corn
- Rotel
- Black beans
- Cooked chicken
- Heavy cream
- Tortilla strips, shredded cheese and cilantro
How To Make Chicken Tortilla Soup
STEP ONE: Sauté the onion and pepper. Add the butter to a hot stockpot. Add the onions and jalapeno. To add more heat to the dish, add the seeds of the jalapeno to the sauté pan as well. To reduce the heat, swap the jalapeno with a poblano pepper or omit completely. Cook until the onions are translucent.
STEP TWO: Add the seasonings and vegetables. Add the taco seasoning, tomato paste, chicken broth, corn, Rotel, black beans, and chicken. Bring to a boil then simmer for 8-10 minutes. Add the heavy cream. Leftover rotisserie chicken, pan fried chicken, baked chicken or air fried chicken that has been precooked works great for this taco soup.
STEP THREE: Serve. Serve hot topped with tortilla strips, shredded cheese, and cilantro or any of the toppings below if desired.
How To Make Homemade Tortilla Strips
Making homemade tortilla strips for this soup recipe is actually super simple. Start by setting your oven to 375°F then stack 3-6 corn tortillas and cut into thin strips. Toss the strips in a small amount of olive oil or spray with nonstick cooking spray.
Arrange the strips in a single layer on a baking sheet lined with parchment paper then bake for 8-12 minutes or until crispy. I find it best to flip halfway. Sprinkle with salt immediately after removing from the oven. Squeezing a small amount of fresh lime juice over the top of the strips is also highly recommended!
What To Serve with Chicken Tortilla Soup
This tortilla soup recipe is incredibly versatile, which allows you to add any toppings to take this dish to the next level. I recommend serving majority of the toppings on the side to allow your family or guests to customize their bowl.
- Crunchy Options: homemade tortilla strips, crushed tortilla chips, toasted pumpkin seeds
- Creamy Additions: sour cream, avocado or guacamole, Greek yogurt
- Fresh Choices: red or green onion, fresh lime wedges, pico de gallo
- Bonus Ideas: olives, corn, beans
Recipe Tips and Tricks
- Taking the time to sauté the jalapenos and onions in the butter is worth every second as it will elevate the flavor of the entire recipe.
- I love to make this recipe when I have leftover chicken in the fridge for convenience; however, you can also add raw chicken to the soup and allow time to simmer until the internal temperature of the chicken reaches 165 degrees. If going this route, the crockpot is an excellent cooking method.
- If looking to boost the nutrients in this chicken taco soup, consider adding diced bell peppers, corn or beans to the mix. Cooking these ingredients first in a bit of olive oil will enhance the flavor.
Frequently Asked Questions
Allowing the soup to simmer on the stovetop will thicken it over time. You can also mix a tablespoon of masa or cornmeal with a tablespoon of water then stir this mixture into the soup. If adding shredded cheese, sour cream or Greek yogurt as a topping, this will thicken the soup.
This chicken taco soup will last up to 3 days in the fridge or 3 months in the freezer when cooled and stored properly.
Yes, you can make this recipe in a slow cooker. Do step one as directed, then transfer your ingredients to a slow cooker. Cook on high for 2-3 hours or on low for 4-6 hours or until the soup is hot. Since the chicken is already cooked, this recipe won’t take long. Once hot, ladle into serving bowls and add desired toppings.
How To Store Soup
Leftover soup will taste even better tomorrow, so make sure you sneak a serving out of the pot to eat for lunch! Place the soup (without toppings) in an airtight container and keep it in the fridge for up to 3 days. Let it cool down all the way before you store it.
Freezing Instructions
You can also freeze this creamy tortilla soup, but it may separate a bit when it thaws because of the heavy cream. You can take a whisk to it to mix it back together. Keep it in the freezer for up to three months.
How to Reheat
When you reheat this soup, you might need to add a touch of cream or broth to it. Place it in a pot on the stove and reheat slowly over medium heat until steaming and hot through. You can also microwave it in 30 to 45-second bursts. Stir often.
More Easy Soup Recipes
- Gluten Free Chicken Noodle Soup
- Dairy Free Potato Soup
- Copycat Chicken Gnocchi Soup
- Ground Turkey Soup
Quick & Easy Chicken Tortilla Soup
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 jalapeno pepper seeded and diced
- 1 packet taco seasoning
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 can corn drained
- 1 can Rotel
- 1 can black beens drained and rinsed
- 2 cups cooked chicken diced
- 1/2 cup heavy cream
- tortilla strips, shredded cheese, cilantro optional for garnish
Instructions
- Saute the onion and pepper. Add the butter to a hot stockpot. Add the onions and jalapeno. Cook until the onions are translucent.
- Add the seasonings and vegetables. Add the taco seasoning, tomato paste, chicken broth, corn, Rotel, black beans, and chicken. Bring to a boil then simmer for 8-10 minutes. Add the heavy cream.
- Serve. Serve hot topped with tortilla strips, shredded cheese, and cilantro if desired.
Video
Notes
Toppings
- Crunchy Options: homemade tortilla strips, crushed tortilla chips, toasted pumpkin seeds
- Creamy Additions: sour cream, avocado or guacamole, Greek yogurt
- Fresh Choices: red or green onion, fresh lime wedges, pico de gallo
- Bonus Ideas: olives, corn, beans