25+ Delicious Chicken Tortilla Soup Recipes You Need to Try

Chicken tortilla soup is a beloved classic that perfectly combines bold flavors, comforting warmth, and satisfying textures.

Whether you crave the smoky kick of chipotle, the creamy richness of avocado, or the bright zest of fresh lime, this versatile soup has something for everyone.

Its combination of tender shredded chicken, savory broth, fresh vegetables, and crispy tortilla strips makes it a meal that’s both wholesome and indulgent.

In this article, you’ll find over 25 delicious chicken tortilla soup recipes—from traditional favorites to creative twists—that can easily suit any taste or occasion.

Whether you want a quick weeknight dinner or a hearty meal to impress guests, these recipes will inspire you to bring the vibrant flavors of this Mexican-inspired soup right into your kitchen.

25+ Delicious Chicken Tortilla Soup Recipes You Need to Try

With so many ways to prepare chicken tortilla soup, you can enjoy this comforting dish year-round without ever getting bored.

The variety in spices, broths, and added ingredients like black beans, corn, or creamy avocado means there’s a perfect version for every craving.

Whether you prefer your soup spicy, mild, creamy, or chunky, these recipes provide plenty of options to explore.

Take your pick, gather your ingredients, and start simmering your way to a bowl of deliciousness that will warm your soul and satisfy your hunger every time.

Easy Chicken Tortilla Soup

This heartwarming chicken tortilla soup is a classic favorite that combines tender shredded chicken, hearty beans, fire-roasted tomatoes, and bold spices.

Topped with crispy tortilla strips and fresh avocado, it’s a comforting dish that balances flavor and texture in every spoonful.

Perfect for a cozy dinner or as a crowd-pleaser at casual gatherings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 can fire-roasted tomatoes
• 1 can black beans, drained
• 1½ cups shredded cooked chicken
• 1 cup frozen corn
• Salt and pepper to taste
• Corn tortillas, cut into strips and toasted
• Optional toppings: avocado, cilantro, lime, shredded cheese

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
2. Stir in garlic, cumin, and chili powder; cook for 1 minute.
3. Add chicken broth, tomatoes, black beans, corn, and chicken. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and pepper.
5. Serve hot, topped with tortilla strips and desired toppings.

This soup brings warmth, flavor, and a hint of spice, making it a staple in any kitchen.

The textures and ingredients come together seamlessly, creating a delicious bowl that feels like comfort in every bite.

Creamy Tortilla Soup

A creamy variation of the traditional chicken tortilla soup, this recipe adds a touch of richness with cream cheese and heavy cream.

It’s smooth, savory, and still brings that beloved Tex-Mex flair.

A great option for those who want something indulgent yet simple to prepare.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• 3 cups chicken broth
• 1 can diced tomatoes with green chilies
• 1½ cups shredded rotisserie chicken
• 1 can sweet corn
• ½ block cream cheese
• ¼ cup heavy cream
• Salt and pepper
• Tortilla chips for topping

Instructions:

1. In a large saucepan, melt butter and sauté onions until soft. Add garlic, paprika, and oregano.
2. Pour in broth and tomatoes; bring to a simmer.
3. Stir in chicken and corn, then add cream cheese. Stir until melted.
4. Add heavy cream, season, and simmer for another 10 minutes.
5. Serve warm with tortilla chips crumbled on top.

This creamy version delivers a velvety texture that contrasts beautifully with the crunchy toppings.

It’s a satisfying and comforting twist for those who enjoy rich, full-bodied soups.

Slow Cooker Tortilla Soup

Made in a slow cooker for maximum flavor with minimal effort, this tortilla soup is loaded with chicken, beans, tomatoes, and spices.

It simmers all day, allowing the ingredients to meld into a deep, hearty broth. A go-to recipe for busy weeknights or lazy weekends.

Ingredients:

• 1 pound boneless chicken breasts
• 1 can diced tomatoes
• 1 can black beans, drained
• 1 cup corn kernels
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• Salt and pepper
• Corn tortilla strips for garnish

Instructions:

1. Place chicken, tomatoes, beans, corn, onion, garlic, and spices into the slow cooker.
2. Pour in chicken broth and stir well.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Shred chicken in the pot before serving.
5. Ladle into bowls and top with tortilla strips.

This slow cooker recipe allows all the flavors to develop beautifully without standing over a stove.

It’s a fuss-free, flavorful dish that feels like it’s been simmering with love all day.

Authentic Chicken Tortilla Soup

This traditional-style chicken tortilla soup is loaded with authentic Mexican flavors.

Made with a tomato-chile broth base and enriched with shredded chicken and crispy tortilla strips, it offers a bold and comforting experience.

It’s the kind of recipe that’s passed down and perfected over generations.

Ingredients:

• 1 tablespoon vegetable oil
• 3 dried pasilla or ancho chiles, seeded and torn
• 2 garlic cloves
• 1 medium tomato, chopped
• 4 cups chicken broth
• 1½ cups cooked shredded chicken
• Salt to taste
• Corn tortillas, sliced and fried for topping
• Optional: diced avocado, crumbled queso fresco, crema

Instructions:

1. In a skillet, toast the chiles until fragrant. Transfer to a blender with garlic, tomato, and some broth. Blend until smooth.
2. Heat oil in a pot and pour in the blended sauce. Simmer for 10 minutes.
3. Add the rest of the broth and bring to a boil.
4. Stir in the shredded chicken and cook for another 5–10 minutes.
5. Serve hot with tortilla strips and desired toppings.

Rich with smoky chiles and traditional ingredients, this version delivers a deep, satisfying flavor that truly honors its Mexican roots. Each spoonful tells a story of heritage and comfort.

Rotel Tortilla Soup

Combining convenience and bold flavor, this soup uses Rotel tomatoes to add spice and depth.

It’s a quick and easy meal that still tastes like it took hours. Great for weeknight dinners when you want something delicious with minimal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can Rotel tomatoes with green chilies
• 1 can black beans, rinsed
• 1½ cups shredded cooked chicken
• 3 cups chicken broth
• 1 cup frozen corn
• 1 teaspoon cumin
• Salt and pepper to taste
• Crushed tortilla chips for garnish

Instructions:

1. Sauté onion and garlic in olive oil until translucent.
2. Stir in Rotel tomatoes, beans, corn, and spices. Cook for 2–3 minutes.
3. Add chicken and broth, then bring to a simmer.
4. Cook uncovered for 15 minutes.
5. Serve topped with crushed tortilla chips.

This is a vibrant and zesty version that’s both fast and flavorful.

The kick from the Rotel makes it stand out, while the beans and corn add heartiness to every bite.

Verde Chicken Tortilla Soup

A fresh twist on the classic, this green chicken tortilla soup features tomatillos and green chiles for a tangy, lively broth.

It’s light yet bold, perfect for those who prefer something bright and refreshing while still hearty and satisfying.

Ingredients:

• 2 teaspoons oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1½ cups salsa verde or blended tomatillos
• 1 can pinto beans, drained
• 1½ cups shredded chicken
• 3½ cups chicken broth
• ½ teaspoon ground coriander
• Corn tortilla strips, toasted or fried
• Optional: sour cream, cilantro, jalapeño slices

Instructions:

1. In a pot, heat oil and cook onion and garlic until soft.
2. Stir in salsa verde, beans, broth, chicken, and coriander.
3. Simmer gently for 15–20 minutes to blend flavors.
4. Adjust seasoning to taste.
5. Ladle into bowls and add tortilla strips and optional toppings.

Bright, herbaceous, and just the right amount of tangy, this version gives a refreshing twist to the traditional soup.

It’s a great choice for warm weather or anytime you want something vibrant yet cozy.

Instant Pot Chicken Tortilla Soup

Perfect for busy days, this Instant Pot version delivers all the classic flavors in a fraction of the time.

With pressure cooking, the chicken becomes incredibly tender, and the spices meld quickly for a rich, satisfying broth.

It’s a fast, one-pot solution for delicious comfort food.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 can diced tomatoes
• 1 can black beans, rinsed
• 1 cup frozen corn
• 1 pound boneless chicken breasts
• 4 cups chicken broth
• Salt and pepper
• Tortilla chips and toppings of choice

Instructions:

1. Set Instant Pot to sauté and heat olive oil. Add onion and garlic; cook until fragrant.
2. Stir in cumin and chili powder. Add remaining ingredients, except chips and toppings.
3. Seal the lid and cook on high pressure for 10 minutes.
4. Quick release the pressure and shred the chicken inside the pot.
5. Serve hot with chips and toppings.

This pressure cooker method makes it easy to enjoy a flavorful soup with minimal cleanup.

It’s a great go-to for a warm, wholesome dinner in under 30 minutes.

Low-Carb Tortilla Soup

This variation skips the beans and corn for a low-carb-friendly twist, but still delivers big on flavor.

With zucchini and bell peppers as substitutes, it’s both nourishing and satisfying—ideal for anyone watching carbs without sacrificing taste.

Ingredients:

• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 zucchini, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1½ cups shredded cooked chicken
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• Salt and pepper
• Cheese crisps or low-carb tortilla strips for garnish

Instructions:

1. Heat oil in a large pot. Sauté onion, garlic, bell pepper, and zucchini until soft.
2. Stir in diced tomatoes, broth, chicken, and spices.
3. Simmer for 15–20 minutes to combine flavors.
4. Taste and adjust seasoning.
5. Ladle into bowls and top with low-carb garnishes.

This version offers a fresh and guilt-free way to enjoy a comforting bowl of tortilla soup.

It’s packed with veggies and protein, making it a clean yet cozy meal option.

Chipotle Chicken Tortilla Soup

Adding chipotle peppers in adobo sauce gives this soup a smoky, spicy kick.

It’s perfect for spice lovers and anyone who wants a deeper, more intense flavor profile.

The smokiness pairs perfectly with the crisp tortilla topping.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1–2 chipotle peppers in adobo, minced
• 1 can fire-roasted tomatoes
• 1½ cups shredded chicken
• 4 cups chicken broth
• 1 teaspoon oregano
• Salt to taste
• Tortilla strips and avocado for topping

Instructions:

1. In a soup pot, heat oil and sauté onion and garlic until translucent.
2. Add chipotle peppers and cook for 1 minute.
3. Stir in tomatoes, chicken, broth, and oregano.
4. Simmer for 20 minutes to deepen flavors.
5. Serve with toppings of choice.

The chipotle peppers infuse the broth with smoky depth and gentle heat.

It’s a bold and flavorful soup that turns an everyday meal into something unforgettable.

Grilled Chicken Tortilla Soup

This variation uses grilled chicken to add a smoky, charred flavor that elevates the entire dish.

The caramelization from grilling infuses the broth with richness, making it perfect for those who love fire-kissed flavor in a comforting soup.

Ingredients:

• 2 grilled chicken breasts, sliced or shredded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can diced tomatoes
• 1 cup corn
• 1 can kidney or black beans
• 4 cups chicken broth
• Salt and pepper
• Corn tortilla strips, grilled if desired

Instructions:

1. In a large pot, heat olive oil. Add onion and garlic; sauté until soft.
2. Stir in cumin, paprika, tomatoes, corn, and beans.
3. Pour in the broth and bring to a simmer.
4. Add grilled chicken and cook for another 10 minutes.
5. Serve hot with tortilla strips and preferred toppings.

Grilling the chicken beforehand imparts a satisfying depth of flavor that makes this version unique.

It’s a smoky, savory soup that feels like it came straight from an outdoor kitchen.

Tomato-Based Tortilla Soup

This version highlights a tomato-forward broth, emphasizing bright, tangy notes over the heavier cream or spice-based styles.

It’s light, refreshing, and perfect for warmer seasons or those who love a cleaner flavor profile.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can crushed tomatoes
• 1 can chopped green chiles
• 4 cups chicken broth
• 1½ cups cooked chicken
• 1 teaspoon oregano
• Salt and pepper
• Baked tortilla strips for serving

Instructions:

1. Heat oil in a soup pot and sauté onion and garlic until fragrant.
2. Add crushed tomatoes and green chiles. Stir and cook for 5 minutes.
3. Pour in broth, add chicken and oregano.
4. Simmer for 15–20 minutes to develop flavor.
5. Serve warm with crisp tortilla strips and fresh herbs.

Focusing on the natural sweetness and acidity of tomatoes, this soup delivers bright, cheerful flavors.

It’s a wholesome bowl that feels both light and fulfilling.

Spicy Southwest Tortilla Soup

Packed with bold southwestern spices and ingredients like corn, black beans, and jalapeños, this soup is full of kick and color.

It’s a zesty, energizing version that brings the warmth of the Southwest straight to your bowl.

Ingredients:

• 1 tablespoon vegetable oil
• 1 small jalapeño, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 can black beans
• 1 cup frozen corn
• 1½ cups cooked shredded chicken
• 4 cups chicken broth
• Juice of 1 lime
• Salt to taste
• Tortilla chips, sour cream, and cilantro for garnish

Instructions:

1. Heat oil in a pot. Sauté jalapeño, onion, and garlic until soft.
2. Stir in chili powder and cumin, then add beans, corn, chicken, and broth.
3. Bring to a simmer and cook for 20 minutes.
4. Add lime juice and adjust seasoning.
5. Serve with toppings of choice.

With a punch of heat and layers of flavor, this soup is bold and satisfying.

It’s ideal for spice lovers looking for something robust, colorful, and packed with personality.

Roasted Veggie Chicken Tortilla Soup

This variation takes the classic soup up a notch by adding oven-roasted vegetables, which provide a rich, smoky flavor and subtle sweetness.

It’s a hearty and nourishing option that brings depth and complexity to every spoonful.

Ingredients:

• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 ear of corn (or 1 cup kernels)
• 1 onion, quartered
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 can fire-roasted tomatoes
• 4 cups chicken broth
• 1½ cups shredded cooked chicken
• Salt and pepper
• Tortilla strips and toppings

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, corn, and onion in olive oil and roast for 20 minutes.
2. In a soup pot, sauté garlic and cumin in a bit of oil.
3. Add roasted veggies, tomatoes, broth, and chicken.
4. Simmer for 15–20 minutes.
5. Serve hot with tortilla strips and favorite garnishes.

This version adds rich, roasted undertones and a variety of textures, giving the soup a homemade and rustic feel that stands out from simpler preparations.

Pumpkin Chicken Tortilla Soup

Perfect for autumn or chilly evenings, this cozy soup blends the creamy richness of pumpkin with the spiced depth of tortilla soup.

It’s a smooth, slightly sweet, and surprisingly flavorful take on the classic.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup pumpkin purée (unsweetened)
• 1½ teaspoons ground cumin
• ½ teaspoon cinnamon
• 4 cups chicken broth
• 1½ cups shredded cooked chicken
• 1 can black beans, rinsed
• Salt and pepper
• Toasted tortilla strips and pepitas for garnish

Instructions:

1. In a pot, heat oil and sauté onion and garlic until translucent.
2. Stir in pumpkin, cumin, and cinnamon. Cook for 2 minutes.
3. Pour in broth and stir until smooth.
4. Add chicken and beans. Simmer for 20 minutes.
5. Serve with tortilla strips and roasted pumpkin seeds.

With its creamy texture and warm spices, this soup delivers a seasonal twist that’s both comforting and creative—great for fall gatherings or cozy nights in.

Tex-Mex Chicken Tortilla Soup

Packed with bold Tex-Mex flair, this version uses seasoned chicken, sharp spices, and classic pantry staples to deliver a flavor-forward dish.

It’s colorful, spicy, and hearty—ideal for lovers of big flavor with minimal prep.

Ingredients:

• 1 tablespoon oil
• 1 onion, diced
• 1 green bell pepper, chopped
• 1 teaspoon taco seasoning
• 1 teaspoon smoked paprika
• 1 can diced tomatoes
• 1 can corn
• 1 can black beans
• 1½ cups shredded cooked chicken
• 4 cups chicken broth
• Lime wedges and tortilla strips

Instructions:

1. Heat oil in a large pot. Sauté onion and bell pepper until soft.
2. Add taco seasoning and paprika; cook briefly.
3. Stir in tomatoes, corn, beans, chicken, and broth.
4. Simmer for 20 minutes.
5. Serve with tortilla strips and a squeeze of lime.

This lively, Tex-Mex-inspired soup is a crowd-pleaser, with bold spices and hearty textures that make it perfect for casual dinners or potluck-style gatherings.

Avocado Chicken Tortilla Soup

This variation introduces creamy avocado both blended into the broth and diced fresh on top, offering a smooth texture and a hint of buttery richness. It’s ideal for those who love a soothing, mellow flavor balanced with zesty toppings.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 4 cups chicken broth
• 1½ cups cooked shredded chicken
• 1 ripe avocado (half for blending, half for topping)
• Juice of ½ lime
• Salt and pepper
• Tortilla strips and fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot and sauté onion and garlic until soft.
2. Add tomatoes, cumin, chili powder, and broth. Simmer for 10 minutes.
3. Use an immersion blender to blend in half an avocado until smooth.
4. Stir in chicken, lime juice, salt, and pepper. Simmer another 5–10 minutes.
5. Serve with tortilla strips, diced avocado, and cilantro.

The avocado adds a velvety layer that makes this soup both comforting and light.

It’s a refreshing twist for fans of creamy textures and vibrant toppings.

Slow Cooker Chicken Tortilla Soup

Letting the ingredients slow-cook all day brings out deep, developed flavors with little hands-on effort.

This set-it-and-forget-it version is perfect for busy schedules and yields a rich, satisfying soup by dinnertime.

Ingredients:

• 1 onion, chopped
• 2 garlic cloves, minced
• 1½ teaspoons cumin
• 1 teaspoon paprika
• 1 can diced tomatoes with green chiles
• 1 can corn, drained
• 1 can black beans, rinsed
• 2 chicken breasts
• 4 cups chicken broth
• Salt and pepper
• Tortilla strips, cheese, and sour cream for topping

Instructions:

1. Add all ingredients (except toppings) to a slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir and heat through before serving.
5. Ladle into bowls and top as desired.

With effortless prep and a deep, home-cooked flavor, this version is a great option when you want your kitchen to do the work while you focus on your day.

Creamy Chicken Tortilla Soup

For a richer take, this creamy version uses a touch of dairy or dairy-free cream to round out the spicy broth.

It’s luscious, hearty, and still maintains the essence of the classic—just with a velvety upgrade.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 tablespoons flour (or gluten-free substitute)
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 cup corn
• 1½ cups shredded chicken
• ½ cup heavy cream or coconut cream
• Salt and pepper
• Tortilla strips and cheese for garnish

Instructions:

1. In a pot, heat butter and sauté onion and garlic until soft.
2. Stir in spices and flour to create a roux.
3. Gradually add broth, whisking until smooth.
4. Add tomatoes, corn, and chicken; simmer for 15 minutes.
5. Stir in cream and season to taste. Serve hot with toppings.

This version is ultra-satisfying and rich, making it a cozy, indulgent soup that’s perfect for cooler nights or when you want a more decadent bowl.

Lime Chicken Tortilla Soup

This variation brightens the traditional tortilla soup with the sharp, refreshing tang of fresh lime juice and zest.

It brings a citrusy kick that enhances the savory broth, balancing the richness of the chicken and spices beautifully.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 can diced tomatoes
• 4 cups chicken broth
• 1½ cups shredded cooked chicken
• Juice and zest of 1 lime
• 1 can corn, drained
• Salt and pepper
• Fresh cilantro and tortilla strips for garnish

Instructions:

1. In a soup pot, heat olive oil and sauté onion and garlic until golden.
2. Stir in cumin, then add tomatoes, broth, chicken, and corn.
3. Simmer for 15–20 minutes.
4. Stir in lime juice and zest. Adjust seasoning as needed.
5. Serve with cilantro and tortilla strips.

The citrus-forward flavor in this soup gives it a zesty edge, making it especially refreshing and light without sacrificing warmth and depth.

Coconut Chicken Tortilla Soup

This fusion recipe adds coconut milk to the base, creating a creamy and subtly sweet broth that melds surprisingly well with the spice of traditional tortilla soup ingredients.

It’s a comforting and exotic twist.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 can diced tomatoes
• 1 cup coconut milk
• 3 cups chicken broth
• 1½ cups shredded chicken
• Salt and pepper
• Toasted tortilla strips and lime wedges

Instructions:

1. In a large pot, heat coconut oil and sauté onion and garlic.
2. Stir in chili powder and cumin, then add tomatoes, coconut milk, and broth.
3. Bring to a simmer, add shredded chicken, and cook for 15 minutes.
4. Season with salt and pepper.
5. Serve with tortilla strips and a squeeze of lime.

Creamy coconut and spicy broth create a bold flavor combo that’s both soothing and intriguing—a creative take on a classic that’s sure to impress.

Green Chile Chicken Tortilla Soup

This version focuses on the gentle heat and tang of green chiles. It delivers a more mild and earthy spice profile, ideal for those who prefer subtle warmth over fiery heat.

The green color also gives the soup a vibrant, unique appearance.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can green chiles
• 1 teaspoon ground cumin
• 1 can diced tomatoes
• 4 cups chicken broth
• 1½ cups cooked shredded chicken
• Salt and pepper
• Tortilla strips and diced avocado

Instructions:

1. Heat oil in a pot and sauté onion and garlic until soft.
2. Stir in green chiles, cumin, and tomatoes.
3. Add broth and chicken. Simmer for 20 minutes.
4. Season to taste.
5. Serve with tortilla strips and avocado.

The green chile flavor makes this soup savory, slightly tangy, and deeply satisfying—a great choice when you’re in the mood for a calm, flavor-packed bowl with a Southwestern twist.

Chipotle Chicken Tortilla Soup

Smoky and spicy, this version uses chipotle peppers in adobo sauce to give the broth a deep, rich flavor with a slow-building heat.

It’s a bold and hearty choice for those who love their soup with a fiery kick and a touch of smokiness.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1–2 chipotle peppers in adobo, chopped
• 1 teaspoon cumin
• 1 can fire-roasted diced tomatoes
• 4 cups chicken broth
• 1½ cups shredded cooked chicken
• Salt and pepper
• Fresh cilantro, sour cream, and tortilla strips

Instructions:

1. In a pot, heat olive oil and sauté onion and garlic until soft.
2. Stir in chipotle peppers and cumin. Cook for 1 minute.
3. Add tomatoes, broth, and chicken. Simmer for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve with tortilla strips, a dollop of sour cream, and cilantro.

The chipotle peppers infuse the soup with a robust, smoky flavor that’s balanced by the tangy tomatoes and tender chicken—perfect for spice lovers looking for intensity.

Black Bean Chicken Tortilla Soup

This variation boosts the protein and fiber content with black beans, making it an even more filling and satisfying dish.

The beans add a creamy texture and subtle earthiness that pairs perfectly with the classic tortilla soup ingredients.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes
• 4 cups chicken broth
• 1½ cups shredded cooked chicken
• Salt and pepper
• Tortilla strips and avocado slices

Instructions:

1. Heat oil in a pot and sauté onion and garlic until translucent.
2. Stir in paprika, black beans, tomatoes, broth, and chicken.
3. Simmer for 20 minutes to allow flavors to meld.
4. Season with salt and pepper.
5. Serve with tortilla strips and fresh avocado.

The black beans enrich the soup with body and comfort, making it perfect for chilly days or when you want a well-rounded, nutrient-dense meal.

Sweet Corn Chicken Tortilla Soup

This lighter, slightly sweet variation highlights the natural sweetness of corn and contrasts it with the savory chicken and gentle spices.

It’s a family-friendly, mellow version that’s both comforting and vibrant.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1½ cups sweet corn (fresh, frozen, or canned)
• 1 can diced tomatoes
• 4 cups chicken broth
• 1½ cups cooked shredded chicken
• Salt and pepper
• Tortilla strips and fresh lime for garnish

Instructions:

1. In a soup pot, heat olive oil and sauté onion and garlic until soft.
2. Add coriander, corn, tomatoes, broth, and chicken.
3. Simmer for 15–20 minutes.
4. Season with salt and pepper to taste.
5. Serve with crispy tortilla strips and a squeeze of lime.

The sweetness from the corn adds a fresh, light contrast to the rich broth, making this version appealing to both kids and adults who prefer milder flavors with a hint of brightness.

Conclusion

Chicken tortilla soup is more than just a meal—it’s an experience that brings people together over bowls filled with vibrant, heartwarming flavors. From simple slow-cooker versions to gourmet twists with roasted veggies or pumpkin, this soup is incredibly adaptable and always comforting. Trying different recipes can become a fun culinary adventure that expands your flavor horizons. So why settle for the same old soup? Dive into these 25+ chicken tortilla soup recipes and discover new favorites to keep on your regular menu.