Can I make this soup vegetarian or vegan?

Absolutely! Swap in vegetable broth for chicken broth, double up on beans or add chickpeas for protein, and use your favorite plant-based cheese and sour cream. The flavors stay fantastic—nobody will miss the meat.

How spicy is this soup?

You control the heat. Removing all jalapeño seeds and skipping the cayenne make this soup family-friendly and mild. For a little kick, add some seeds; if you love it hot, go all-in.

What’s the best chicken to use?

Rotisserie chicken is quick and gives great flavor, but any leftover cooked chicken—grilled, roasted, baked—works beautifully. Even shredded turkey is a delicious substitute.

Can I make tortilla strips ahead?

Yes! Bake them up to five days in advance. Store at room temperature in an airtight container so they stay crispy. They’re not just for soup—snack on them or serve with salsa, too!

Easy 30-Minute Homemade Chicken Tortilla Soup Recipe

Name: Easy 30-Minute Homemade Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 10 small corn tortillas, cut into 1/4-inch wide strips; 2 tablespoons olive oil; 1 teaspoon kosher salt, or to taste; 2 tablespoons olive oil; 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion); 1 large jalapeno pepper (4 to 5 inches long), diced very small (seeds optional for heat); 4 garlic cloves, peeled and finely minced; 32 ounces (4 cups) low-sodium chicken broth; Two 14.5-ounce cans diced tomatoes and juice (preferably no-salt-added, petite diced); One 15-ounce can black beans, drained and rinsed; 2 cups shredded cooked chicken (rotisserie or any pre-cooked chicken); 1 1/2 cups corn (frozen, canned and drained, or fresh); 1 tablespoon lime juice (plus more to taste, if desired); 1 tablespoon chili powder; 2 teaspoons cumin; 2 teaspoons salt, or to taste; 1 teaspoon black pepper; 1 teaspoon smoked paprika (or regular paprika); 1/4 teaspoon cayenne pepper, optional and to taste; 1/3 cup fresh cilantro leaves, finely minced, or to taste; Diced avocado (optional); Shredded cheese (optional); Sour cream (optional)

Description

This quick and easy Chicken Tortilla Soup comes together in just 30 minutes, featuring savory chicken, hearty black beans, sweet corn, and zesty spices, all simmered in a rich tomato broth and finished with crispy homemade tortilla strips. It’s a comforting, flavor-packed meal that’s perfect for busy weeknights, and can be customized with your favorite toppings like avocado, cheese, and sour cream.

Ingredients

Units Scale

Tortilla Strips

10 small corn tortillas, cut into 1/4-inch wide strips
2 tablespoons olive oil
1 teaspoon kosher salt, or to taste

Soup

2 tablespoons olive oil
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
1 large jalapeno pepper (4 to 5 inches long), diced very small (seeds optional for heat)
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
Two 14.5-ounce cans diced tomatoes and juice (preferably no-salt-added, petite diced)
One 15-ounce can black beans, drained and rinsed
2 cups shredded cooked chicken (rotisserie or any pre-cooked chicken)
1 1/2 cups corn (frozen, canned and drained, or fresh)
1 tablespoon lime juice (plus more to taste, if desired)
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked paprika (or regular paprika)
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced, or to taste

Serving/Garnish

Diced avocado (optional)
Shredded cheese (optional)
Sour cream (optional)

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Instructions

Prepare the Tortilla Strips: Preheat your oven to 375°F (190°C) and line a baking sheet with a Silpat or foil for easy cleanup. Scatter the tortilla strips loosely on the sheet, drizzle evenly with olive oil, sprinkle with kosher salt, then toss with your hands to coat strips well. Bake for 15–18 minutes, or until the strips are crisp and lightly golden brown. Set aside.
Saute Aromatics: While tortilla strips are baking, add 2 tablespoons olive oil to a large Dutch oven or stockpot and heat over medium-high. Add diced onion and jalapeno. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Garlic: Stir in the minced garlic, continuing to sauté for 1 to 2 additional minutes, stirring intermittently, until fragrant and softened.
Create the Soup Base: Pour in chicken broth, then add diced tomatoes (with juice), black beans, shredded chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, black pepper, smoked paprika, and optional cayenne. Stir well and bring the mixture to a gentle boil.
Simmer the Soup: Allow the soup to boil gently for 5–7 minutes. If you prefer a brothier soup or notice the liquid is low, add 1–2 cups water. You’ll adjust seasonings at the end if needed.
Finish Soup: Add minced cilantro and boil for 1 minute. Taste, then adjust seasoning with more salt, pepper, chili powder, cumin, or cayenne to your liking considering the saltiness of your broth, tomatoes, beans, and chicken.
Serve: Ladle soup into bowls. Top with desired amounts of tortilla strips and garnish with diced avocado, shredded cheese, and/or sour cream as preferred. Serve immediately.

Notes

Storage: Store leftover soup airtight in the refrigerator for 5–7 days or freeze for up to 3–4 months. Reheat in the microwave for 30–60 seconds as needed.
Extra tortilla strips will keep at room temperature in an airtight container for up to 5 days.
Use rotisserie chicken for a fast shortcut, or prepare your own shredded chicken in advance.
Adjust spice levels by increasing or omitting jalapeno seeds or cayenne pepper.
Feel free to add extra vegetables, like bell peppers or zucchini, for added nutrition.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 340
Sugar: 6g
Sodium: 1080mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 23g
Cholesterol: 53mg