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  • Dairy Free
  • Nut Free

Quick and Easy Chicken Soup with Tortillas

A must-try soup that is authentic, chunky, perfectly spiced, and so quick to make. There is so much flavor in each bowl of soup, this will quickly become a favorite!


On our recent trip to Mexico, I ordered a tortilla soup at one of our lunch spots while eating out. To be honest, it wasn’t as good as I expected. After coming home, I wanted to make my own. This homemade quick and easy tortilla chicken soup is so good and versatile. Tortillas come in a gluten-free version, so this soup can easily be made for those gluten-free friends. You can also substitute the chicken for tofu and make it vegetarian.

Making your own tortilla chips is super easy at home. You just slice up the tortillas, mix them with some spices, and quickly toast them. The same can be done with pita chips, too.

There are so many more soup recipes that you can make this season. Check out these other 6 chunky soup recipes to make this time of year!

Chunky vs. creamy : which one do you like best? Creamy soups are easy to eat, but chunky soups give you the flavor of each individual ingredient in the recipe as a whole. In this recipe, you can taste the tortilla chips, chicken, tomatoes, and beans together and separate, too.


What ingredients will you need to make this Quick and Easy Tortilla Soup?

Tortillas add the crunch to this soup! You can use flour or corn tortillas and they can even be gluten-free. (I prefer the flour tortillas.)

Avocado oil is in this recipe to saute.

Sea salt kicks up the flavors.

Garlic powder adds some flavor into those tortillas

Every soup deserves a yellow onion. They reduce cholesterol levels, contain antioxidants, and may also help reduce high blood pressure.

Garlic cloves are low on the calories, but high on health benefits.

Chicken broth is used to flavor the base of this soup! It can be substituted with vegetable broth.

For the tomatoes, I always choose organic.

Black beans keep the blood pressure at a normal level. They also contain iron, phosphorus, calcium, magnesium, manganese, copper, and zinc, so why not add them in?

Frozen corn is always available. Look for the GMO-free corn, for your own nutritional benefits.

Lime adds a tangy flavor to the soup!

Spices kick up the flavor of this tortilla soup with oregano, smoked paprika, cumin, chili powder, and black pepper.

Chicken breast is filled with protein and supports your digestive system. (See below for homemade instructions.)

Who doesn’t love cilantro?! (I actually once didn’t.) Cilantro prevents urinary tract infections and settles digestive upset.


Here are some more tasty recipes you’re sure to enjoy!

This Creamy and Quick Dinner Spaghetti with Beef and Mushroom Sauce is ideal for any weeknight.

The perfect salad for a cookout is this Easy Smoky Summer Fresh Corn Salad with Cilantro!


Quick and Easy Chicken Soup with Tortillas

Yummy chicken tortilla soup is sure to become your new favorite soup.
5 from 1 vote
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Course: Appetizer, Dinner, Lunch
Cuisine: Mexican
Allergy: Dairy Free, Nut Free
Total Time: 1 hour
Calories: 306kcal
Author: Marina Rizhkov



  • 2 Tbsp avocado oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth, or vegetable broth
  • 1 can diced tomatoes
  • 1 can black beans, strained & rinsed
  • 1 cup frozen corn, thawed
  • 1 lime, just the juice
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp sea salt
  • 1 pinch ground black pepper
  • 2 cups chicken breast, cubed & cooked (see for homemade instructions)
  • ½ cup fresh cilantro, chopped
  • 5 corn tortillas
  • 2 Tbsp avocado oil
  • ½ tsp sea salt
  • ¼ tsp garlic powder


  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Place tortilla strips on a baking sheet and add avocado oil, sea salt and garlic powder. Toss to coat and spread out evenly over the baking sheet.
    2 Tbsp avocado oil, 1 tsp sea salt, 5 corn tortillas, ¼ tsp garlic powder
  • Bake in the oven for 15 minutes or until they start to brown. Remove the tray and allow tortilla strips to cool.
  • Heat a large soup pot on medium heat and add the avocado oil, onion and garlic. Cook for 3-4 minutes until onions start to soften.
    1 medium yellow onion,, 2 Tbsp avocado oil, 2 cloves garlic,
  • Next add chicken broth, diced tomatoes, black beans, corn, lime, oregano, smoked paprika, cumin, chili powder, sea salt, and pepper. Allow soup to simmer for 10 minutes then add the chicken cubes and cook an additional 5 minutes until chicken is heated through.
    4 cups chicken broth,, 1 can diced tomatoes, 1 can black beans,, 1 cup frozen corn,, 1 lime,, 1 tsp oregano, 1 tsp smoked paprika, 1 tsp cumin, 2 tsp chili powder, 1 pinch ground black pepper, ½ tsp sea salt, 2 cups chicken breast,
  • Add chopped cilantro and extra salt, lime or pepper to taste.
    1 lime,, ½ cup fresh cilantro,, ½ tsp sea salt, 1 pinch ground black pepper
  • Serve in bowls topped with tortilla strips and toppings of choice (avocado, more cilantro, a squeeze of lime, etc.)


How to Bake Boneless Skinless Chicken Breast
  • 1 lb. boneless skinless chicken breast
  • ½-1 teaspoon sea salt
  • 1 large pinch of pepper
  • ½ teaspoon garlic powder
  1. Preheat oven to 400°F and lightly oil a baking sheet or glass baking pan.
  2. Rinse chicken breasts and pat dry. Sprinkle with sea salt, pepper and garlic powder.
  3. Bake in oven for about 20 minutes or until internal temperature is 165°.
  4. Allow chicken to cool a bit and cut into cubes.


Calories: 306kcal | Carbohydrates: 34g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1245mg | Potassium: 790mg | Fiber: 8g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 3mg
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