Chicken tortilla soup is a tomato-and-broth-based soup built around finely chopped chicken breast, black beans, and a short list of pantry staples. It comes together in about 30 minutes and reheats well for several days, which is the honest reason most people make it more than once. The tortilla strips on top are the only part that needs any attention at serving time — everything else holds.
Before you start
The one technique that actually matters here is how you cut the chicken. Finely chopping raw chicken breast — rather than adding whole pieces to poach and shred later — means it cooks through in the simmering broth in roughly 8–10 minutes and distributes evenly throughout every bowl. Ground chicken works just as well and is even faster. Either way, use a thermometer: ground or finely chopped poultry must reach 165°F (74°C) at the center before you serve it. The second thing worth doing is blooming your taco seasoning for 30 seconds in the oil before adding liquid — it deepens the flavor noticeably without adding any time.
Ingredient notes
- Taco seasoning: Commercial blends vary a lot in salt content. If yours is heavy on sodium, reduce to half the called-for amount and taste before adding more — especially if your broth isn’t low-sodium.
- Jalapeño: The heat level depends entirely on the individual pepper. Remove the seeds and ribs for mild heat; leave them in for more. Serrano is a straightforward substitute if you want consistent heat.
- Black beans: Canned are fine. Drain and rinse them to cut down on excess sodium and the liquid that can cloud the broth.
- Tortilla strips: Store-bought strips are the practical call here — skip making your own unless you already have stale tortillas to use up. Keep them separate from the soup until serving or they go soggy fast.
Keeping and reheating
Store the soup in an airtight container in the fridge for up to 4 days. It thickens slightly as it sits because the beans release starch — add a splash of broth or water when reheating on the stovetop over medium heat. For freezing, leave out the lime juice and cilantro, freeze in portions for up to 3 months, and add both fresh when you reheat. Tortilla strips do not freeze or refrigerate well; store them separately at room temperature and they’ll stay crisp for 2–3 days. Reheat the soup to a full simmer — 165°F (74°C) — before serving.
Troubleshooting
- Broth tastes flat: This is almost always a lime issue. Add juice gradually at the end — even half a lime makes a significant difference in how the spices read on the palate.
- Chicken is rubbery or dry: It overcooked. Finely chopped chicken breast needs only 8–10 minutes at a gentle simmer. Pull it off heat as soon as it hits 165°F and don’t let it boil hard.
- Soup is too thin: Simmer uncovered for an extra 5 minutes to reduce, or mash a small scoop of the black beans against the side of the pot and stir them back in — this thickens without changing the flavor.
- Soup is too spicy to fix with toppings: Stir in a second can of drained black beans or a small amount of tomato paste. Both absorb heat without making the soup taste watered down.
- Tortilla strips go soft before everyone sits down: Serve them on the side in a small bowl rather than adding them to the pot — skip putting them directly in the soup at all, it’s not worth the soggy result.
Healthy And Easy Chicken Tortilla Soup
Ingredients
2 teaspoons vegetable oil
½ medium white onion - diced
2 cloves garlic - minced
1 medium jalapeño - diced, optional
14 ounce tomato - diced
14 ounce black beans - drained
6 cups chicken stock (chicken broth or chicken bouillon) - low-sodium
2 pieces chicken breast - minced
3 teaspoons taco seasoning
2 medium lime juice - 1 juiced, 1 for wedges
1 bunch cilantro (coriander) - roughly chopped- 1 handful tortilla strips
1 medium avocado - diced
Instructions
- Heat some oil in a Dutch oven and saute a diced onion until translucent. Add in garlic and diced jalapeno if using. Saute for another minute.
- Add in tomatoes, with juice, black beans and chicken broth.
- Bring this to a boil and add the minced chicken breast. Immediately lower heat to a simmer.
- Simmer chicken for about 10-20 minutes or until chicken is cooked through.
- Once cooked, add and cover in taco seasoning.
- Add the juice of one lime and most of a bunch of chopped cilantro. Stir to combine—taste for any adjustments.
- Serve in bowls and top with crunchy tortilla strips, diced avocado, a wedge of lime and a few leaves of cilantro.
Nutrition
Frequently asked questions
Can I use ground chicken instead of chopped chicken breast?
Yes — ground chicken works well and is actually easier to portion and cook evenly. Brown it in the pot first, breaking it up, then proceed with the aromatics; it reaches 165°F (74°C) quickly and distributes throughout the broth better than larger pieces.
Can I make this soup ahead and store it for the week?
Yes, it keeps in the fridge for up to 4 days and the flavor improves after a day. Store tortilla strips separately at room temperature so they stay crisp, and hold the avocado until you’re ready to serve each portion.
Can I freeze this soup?
Yes — freeze it in individual portions for up to 3 months. Leave out the lime juice, cilantro, and avocado before freezing; add them fresh after reheating to a full simmer of 165°F (74°C).
What can I use instead of taco seasoning if I don’t have any?
Use a mix of 1 teaspoon cumin, half a teaspoon smoked paprika, half a teaspoon chili powder, and a quarter teaspoon garlic powder — that covers the core flavor profile. Adjust to taste since homemade blends have no added salt, so you may need to season the soup more at the end.
Try these next
- Hearty Beef Kale Soup
- Andean Chicken Potato Locro
- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
