Chicken Tortilla Soup is a zesty, comforting bowl of tender shredded chicken and vegetables simmered in a rich broth and topped with crunchy tortillas, cheese and a fresh squeeze of lime juice.
Chicken Tortilla Soup
From the recipe collection of Tara Ippolito

Chicken tortilla soup is the perfect mix of cozy and bold, bringing together tender chicken, hearty veggies, and a smoky, Southwestern kick in every spoonful. It's incredibly satisfying yet lighter than some other, creamy soups, making it a great choice for any time of year. With endless topping options-like crispy tortilla strips, avocado, cheese, and lime-you can customize every bowl to fit your mood, which makes it a total crowd-pleaser.
This chicken tortilla soup isn't just another recipe-it's a bowl full of layered flavor that tastes like it simmered all day, even though it comes together with simple ingredients. My version strikes the perfect balance of smoky, savory, and fresh, with a broth so good you'll want to sip it straight from the spoon. It's easy, customizable, and guaranteed to become a repeat favorite because it delivers restaurant-quality flavor right from your very own kitchen.
Ingredients
- Butter & Olive Oil- Just a little bit to add flavor and saute the vegetables,
- Bell Peppers- Get colorful and use a green, red, yellow or orange pepper. Sometimes I even use a combination of both.
- Onion- Yellow, white or red onion would all be ok to use here.
- Tomato Paste- Gives some rich, deep flavor to the broth and also helps to thicken it slightly.
- Chicken Broth- Use low sodium if you're watching your salt intake.
- Corn- We usually use canned corn when making this during the cooler months but fresh corn removed from the cob is great in this recipe, too.
- Black Beans- I prefer black beans for this recipe but choose your favorite. It all works.
- Diced Tomatoes- Use a can of regular diced tomatoes or Rotel for a little extra flavor.
- Chicken- I like to use shredded rotisserie chicken to make my life easier but any cooked and cubed chicken would be great to use.
- Sour Cream- Will bring a cool, creamy richness to the soup.
- Cream Cheese- Be sure to cube the cream cheese and let it get to room temperature before adding it to the soup to avoid clumps.
- Lime Juice- Gives just the right amount of acidity to make the flavors really pop.
- Seasonings- Taco Seasoning, salt, pepper, cayenne pepper, chili powder all come together to add loads of flavor to this dish.
- Optional Toppings- Sour cream, shredded cheese and Tortilla Strips are optional but highly recommended. If you cant find Tortilla Strips, click HERE to grab a bag on my Amazon Store or crushed up tortillas would work just fine, too.

How To Make It
First, heat the butter and oil in a large pot then add the diced peppers and onion. Lightly season them with salt, pepper, cayenne pepper and chili powder. Sauté until the vegetables are soft.

Now stir in the tomato paste and cook for a minute or two. Then add in the chicken broth, corn, beans, rotisserie chicken and diced tomatoes. Add the sour cream, softened cream cheese and taco seasoning. Stir to combine everything and let it simmer for about 10 minutes.

Finally, transfer the soup into individually portioned out bowls and top with a squeeze of fresh lime juice, crushed tortilla chips, shredded cheddar cheese and sour cream. Enjoy!

Storage
Let the soup cool and place it into an air tight container. It will last in the fridge for up to 3 days. This recipe freezes really well, too. Just be sure to let it cool and place it into a freezer safe air tight container (without the toppings). It will last for about 3 months.
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Chicken Tortilla Soup Recipe
Equipment
- Large Stock Pot
Ingredients
- 1 Tbs Butter
- 2 Tbs Olive Oil
- 1 Small Green Bell Pepper, diced small
- 1 Small Red Bell Pepper, diced small
- 1 Large Onion, diced
- 2 Tbs Tomato Paste
- 15 Oz Can Corn, drained
- 15 Oz Can Black Beans, rinsed and drained
- 1 Rotisserie Chicken, shredded
- 5 Cups Chicken Broth
- 14.5 Oz Can Diced Tomatoes
- ½ Cup Sour Cream
- 8 Oz Cream Cheese, cubed and room temperatures
- 1 Oz Taco Seasoning Packet
- Salt and Pepper to taste
- 1 teaspoon Cayanne Pepper
- 1 teaspoon Chili Powder
Optional Toppings
- Sour Cream
- Cheddar Cheese, hand shredded
- Lime Juice
Instructions
- FHeat the butter and oil in a large pot then add the diced bell peppers and onion. Lightly season them with salt, pepper, cayenne pepper and chili powder. Sauté until the vegetables are soft.
- Stir in the tomato paste and cook for a minute or two. Then add in the chicken broth, corn, beans, rotisserie chicken and diced tomatoes.
- Stir in the sour cream, softened cream cheese and taco seasoning. Simmer for about 10 minutes.
- Finally, transfer the soup into individually portioned out bowls and top with fresh lime juice, crushed tortilla chips, shredded cheddar cheese and sour cream. Enjoy!
Other Soup Recipes
If you love super easy to make soup recipes like this one, you have to try this Creamy Chicken Noodle Soup, Italian Wedding Soup and Stuffed Pepper Soup.





Al Dente Diva says
Thanks so much for letting me know that you liked it! So happy to hear that
Anonymous says
This soup is so amazing! It is better the next day! The flavors join together to make a bowl of deliciousness........will definitely put it on my favorites list! Thanks for sharing.