This chicken tortilla soup with shredded chicken, black beans, and corn is quick to make, full of flavor, and very filling! It’s garnished with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, and green onion. This soup freezes well.
How To Make Chicken Tortilla Soup
Prep Time : 15 mins
Cook Time : 25 mins
Total Time : 40 mins
Is Chicken Tortilla Soup Authentic Mexican Food?
Chicken tortilla soup actually is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the soup, like ones that include beans.
How to Make Chicken Tortilla Soup
Making this Chicken Tortilla Soup is really simple, and it only takes 35 minutes. You can find the full recipe below, but here’s what you can expect:
Saute the onions and garlic, then add chili powder, oregano, tomatoes, broth, and water. Allow to simmer, then add corn, hominy, chiles, beans, cilantro, and chicken. Simmer for a few more minutes then serve topped with your favorite garnishes.
What to Serve With Chicken Tortilla Soup
Chicken tortilla soup is great on its own, or garnished with avocado, cheese, green onions, and sour cream. You can also serve it alongside crusty bread or a side salad for the perfect meal.
How to Store It
Ladle (completely cooled) chicken tortilla soup into airtight containers and store in the fridge for up to four days. Reheat in the microwave or on the stove.
Can You Freeze It?
Yes! Chicken tortilla soup freezes well, so it’s a great meal to make ahead of time and stash in the freezer for quick weeknight dinners.
Ladle (completely cooled) chicken tortilla soup into airtight freezer containers or zip-top freezer bags and store in the freezer. If using zip-top bags, make sure to freeze them flat.
Chicken tortilla soup will last up to three months in the freezer. Thaw in the refrigerator overnight.
Allrecipes Community Tips and Praise
“This soup was yummy. I noticed several people saying that it was even better the next day. We didn’t have any left over! It was too good. I had a friend come over and could smell it on the stove and wanted the recipe just by the smell! Perfect for any time,” raves momof4.
“AWESOME! The only change I made was to omit hominy — did not have any on hand. I topped my bowl of soup with sliced avocado and a dollop of sour cream. I also added a bit of lime juice and cumin to the pot of soup while it was simmering. Will definitely make again,” says KIMBERLY0410.
“Super easy and very flavorful! I made the shredded chicken in my Instant Pot ahead of time, so it was quick and easy to make on a week night. I didn’t have hominy so I used garbanzo beans. Not bad, but I will use hominy next time for a more unique balance of textures. Used all the recommended toppings and they were great,” according to Andrea Bonner.
The Full Recipe
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (10.5 ounce) can condensed chicken broth
- 1 ¼ cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 2 large boneless chicken breast halves, cooked and cut into bite-sized pieces
- 1 cup whole corn kernels, cooked
- 1 cup white hominy
- 1 (4 ounce) can chopped green chile peppers
- ¼ cup chopped fresh cilantro
- ½ cup crushed tortilla chips, or to taste
- 2 medium avocados, sliced, or to taste
- ½ cup shredded Monterey Jack cheese, or to taste
- 2 tablespoons chopped green onions, or to taste
- Heat oil in a stockpot over medium heat. Add onion and garlic; saute until soft, about 5 minutes. Stir in crushed tomatoes, condensed broth, water, chili powder, and oregano; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
- Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.