---
title: "Chicken Tortilla Soup"
slug: "chicken-tortilla-soup"
date: "2026-11-06"
lastUpdated: "2026-11-06"
category: "soup"
tags: ["soup", "mexican", "chicken"]
cookTime: 45
prepTime: 25
servings: 15
author: "jake"
description: "A hearty soup made with rotisserie chicken, topped with homemade tortilla strips or eaten with chips."
featured: false
display: true
displayPhoto: "./assets/chicken-tortilla-soup.jpg"
---

:::photos
![Chicken Tortilla Soup](./assets/chicken-tortilla-soup.jpg "Chicken Tortilla Soup")
:::

:::ingredients
### Soup
- 2 tablespoons light olive oil
- 1 large yellow onion, chopped
- 1-2 jalapeños, seeded and diced
- 4 garlic cloves, minced
- 1 rotisserie chicken
- 32 oz chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) corn, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt, or to taste
- 1/3 cup cilantro, chopped, plus more to garnish
- 1 1/2 tablespoons lime juice (from 1 lime), or to taste

### Tortilla Strips
- 1/4 cup olive oil
- 8 corn tortillas (6 inch)

### Toppings
- 1 large avocado, diced
- 1 lime, cut into wedges
- Sour cream
:::

:::instructions
### Tortilla Strips
1. Heat the **olive oil** in a pan over medium-high heat. Cut the **tortillas** into thin strips and fry in batches until crisp. Drain on a paper towel and set aside, adding more **oil** between batches as needed.

### Soup
1. Heat the **olive oil** in a large pot over medium-high heat. Add the **onion** and **jalapeños** and sauté until softened. Add the **garlic** and stir for 30-60 seconds, until fragrant.
2. Break down the **rotisserie chicken**: pull the meat off the bones, discard the skin and bones, and shred the meat.
3. Add the **chicken broth**, **crushed tomatoes**, **corn**, **black beans**, **chili powder**, **cumin**, and **salt** to the pot. Bring to a boil, then simmer for about 20 minutes.
4. Add the shredded **chicken** to the soup and simmer another 5 minutes. Remove from heat and stir in the **cilantro** and **lime juice**.
5. Serve garnished with **tortilla strips**, **avocado**, **sour cream**, fresh **cilantro**, and **lime wedges**.
:::

:::notes
### Storage
- This recipe stores well in the fridge. Leave the cilantro seperate, becuase it will cook in the pot. 
:::

:::card[Recipe Card]
::ingredients
::instructions
:::

:::references
- Adapted from **[Natasha's Kitchen - Chicken Tortilla Soup](https://natashaskitchen.com/chicken-tortilla-soup-recipe/)**
:::