This chicken tortilla soup is simple to prepare thanks to pre-cooked chicken — a store-bought rotisserie chicken works great. It’s packed with vegetables and bright, warming spices.
Soup is one of the easiest, most comforting meals to pull together when you don’t have a lot of time or energy. Whether you’ve had a long day, you’re feeling under the weather, or you just want something that can simmer while you relax, this chicken tortilla soup fits the bill.
Let the pot do the work while you unwind on the couch and enjoy the wonderful aromas filling your kitchen.
Looking for more soup? Check out these fall soup recipes!
This chicken tortilla soup is easy enough to become your go-to “throw together” meal. It works whether it’s cold outside and you want to warm up, or even on a milder day when you crave a flavorful, satisfying bowl.
Using pre-cooked chicken helps you save time and use leftovers. A store-bought rotisserie chicken is an excellent shortcut that still delivers great flavor. I often rely on ready-cooked chicken in quick recipes — it’s a simple way to shorten prep without sacrificing taste.
If you’re not in the mood to cook, this soup is here to save the day.
I developed this version by combining elements from a few recipes, adapting them into a straightforward, vegetable-forward tortilla soup that’s both spicy and comforting.
Chicken Tortilla Soup
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Ingredients
Soup
- 4 cups chicken stock
- 1 lime juiced
- 14.5 ounce diced tomatoes with juice
- 4 ounce can mild green chilies
- 2 tablespoons chopped cilantro
- 1 diced carrot
- 1 cup frozen corn
- 1 cup diced white onion
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 smashed garlic cloves
- 1 tablespoon taco seasoning
- 1 jalapeno finely chopped
- 1 serrano pepper finely chopped
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- salt/black pepper to taste
- 1 pound chicken breast cooked and chopped
Toppings
- tortilla chips
- shredded cheese
- sour cream
Instructions
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In a large pot, combine the chicken stock, lime juice, diced tomatoes (with juice), mild green chilies, cilantro, diced carrot, frozen corn, diced white onion, red and yellow bell peppers, smashed garlic, taco seasoning, jalapeño, serrano, cumin, paprika, oregano, and salt and pepper. Stir to combine.
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Bring the mixture to a boil, then reduce heat and simmer, uncovered, for about 1 hour to allow the flavors to meld.
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Stir in the cooked, chopped chicken and heat until the chicken reaches serving temperature.
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Serve bowls topped with tortilla chips. Add shredded cheese and sour cream if desired.
Nutrition
