Dinner

Easy Chicken Tortilla Soup Recipe

ByHarper Ellington February 10, 2026February 10, 2026

Introduction

Chicken tortilla soup is a comforting, flavorful dish perfect for busy weeknights. With tender chicken, beans, corn, and a creamy tomato base, it satisfies the whole family and is easily customizable with your favorite toppings.

The image shows a close-up of a creamy soup filled with shredded chicken, black beans, corn, and diced tomatoes, topped with melted cheese and garnished with chopped green herbs. On top, there are sliced avocado pieces arranged neatly on one side along with a dollop of white sour cream sprinkled with fresh herbs. A woman's hand is holding a spoon lifting a cheesy tortilla chip from the soup, with visible strings of melted cheese stretching from the chip to the soup. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1/2 medium yellow onion, chopped
1 can (28 oz) crushed tomatoes
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
1 cup chicken broth
1 tsp garlic powder
1 tsp smoked paprika
1/2 tbsp chili powder
1 can (12 oz) corn, drained
1 can (14 oz) black beans, rinsed and drained
1 cup heavy cream or whipping cream
2 cups cooked chicken, shredded or chopped
Salt and pepper to taste

Optional toppings:

Tortilla strips
Avocado
Sour cream
Tex-Mex style shredded cheese

Instructions

Step 1: In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is lightly browned and translucent.
Step 2: Stir in the crushed tomatoes, Rotel diced tomatoes with green chilies (including their juices), and chicken broth. Add garlic powder, smoked paprika, chili powder, corn, and black beans. Stir well to combine, then increase heat to high and bring the mixture to a boil.
Step 3: Once boiling, reduce heat to low and cover the pot with the lid slightly ajar. Let the soup simmer for 5 minutes to meld the flavors.
Step 4: While the soup simmers, prepare your toppings. Slice avocado, portion sour cream, shred cheese if needed, and set aside tortilla strips. Optional: add fresh cilantro or a squeeze of lime juice for extra brightness.
Step 5: Stir the heavy cream and cooked chicken into the simmering soup. Warm through for 3-5 minutes over low heat until the chicken is heated and the soup is creamy. Taste and season with salt and pepper as needed.
Step 6: Ladle the hot soup into bowls and top with tortilla strips, avocado, sour cream, and shredded cheese as desired. Serve immediately and enjoy!

Tips & Variations

Use leftover grilled or baked chicken if rotisserie chicken isn’t available.
Substitute black beans with pinto, kidney, or navy beans for variety.
For a lighter soup, replace heavy cream with half-and-half, whole milk, or coconut milk, adding it at the end to avoid curdling.
Add fresh jalapeños or extra hot sauce for more spice, or skip them for a mild version.
Let the soup simmer for 15-20 minutes before adding cream and chicken to deepen the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day in the fridge. To freeze, place the soup in freezer-safe containers for up to 3 months. When reheating, warm gently on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring between. Add fresh toppings just before serving for best texture.