Why I Love This Recipe

Some soups are good on their own, but this is one that’s all about the toppings. Every bowl starts with a creamy, flavor-packed base loaded with chicken, beans, corn, and warm spices, then gets piled high with crunchy tortilla chips, melty cheese, creamy avocado, and a squeeze of fresh lime. It’s cozy, filling, and the kind of dinner everyone can customize exactly how they like it.

Enjoying The Leftovers

This soup is even better the next day after the flavors have had more time to come together. It’s perfect for meal prep, and a fresh handful of toppings makes every bowl taste like it was just made.

Storing

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep the tortilla chips, cheese, avocado, sour cream, cilantro, and lime separate until serving so everything stays fresh and crisp.

Reheating

Warm the soup gently on the stovetop or in the microwave until heated through, stirring occasionally. Add your favorite toppings just before serving for the best flavor and texture.

Two bowls of soup with taco ingredients in it topped with avocado, sour cream, corn chips and cilantro.
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Chicken Tortilla Soup

Hearty, creamy, and packed with bold Tex-Mex flavors, this Chicken Tortilla Soup is everything you want in a cozy one-pot dinner. Made with rotisserie chicken, beans, corn, green chiles, and plenty of warm spices, it's an easy weeknight meal that's even better when topped with crunchy tortilla chips, avocado, cheese, and fresh lime.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

For the soup
  • 3 cups rotisserie chicken
  • 1/2 yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can corn
  • 1 can kidney beans
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 4 oz can diced mild green chilis
  • 28 oz can crushed tomatoes
  • 1 tbsp minced garlic
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp avocado oil
Optional toppings
  • Fresh cilantro
  • Tortilla chips
  • Sour cream
  • Shredded cheddar cheese
  • Fresh lime juice
  • Sliced avocado
US – M

Instructions

  • Preheat a large pot to medium-high heat and add the avocado oil. Once hot, add the diced bell peppers and onion. Saute for 3-4 minutes until they start to soften.
  • Stir in the minced garlic and saute for about a minute longer.
  • Next, add the beans, corn, crushed tomatoes, green chilis, seasoning, and chicken stock. Mix well and bring to a boil.
  • Once boiling, cover with a lid and reduce the temperature to low heat. Simmer for at least 15 minutes. If you have the time, simmering for 30 minutes will help the flavors come together even more!
  • Finally, add the cooked rotisserie chicken and the heavy cream. Give it a good stir and let it return to a boil— boil just for a few minutes so the chicken can warm up!
  • Taste, then season with more salt and pepper as necessary.
  • Serve immediately and top with your choice of toppings. I chose cheese, tortilla chips, sour cream, avocado, and fresh cilantro. Enjoy!

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 640kcal | Carbohydrates: 37g | Protein: 47g | Fat: 37g | Fiber: 10g