If you love a hearty soup that feels restaurant-worthy but is easy enough for a weeknight, this Chicken Tortilla Soup is for you. It’s rich, flavorful, and naturally thickened with tortillas, no dairy required!

Chicken Tortilla Soup

There’s nothing I crave more in the winter than a warm, comforting bowl of soup and my Chicken Tortilla Soup is one of my favorites! It’s hearty, full of flavor, and has the most satisfying texture thanks to a simple trick: blending corn tortillas right into the broth.

Instead of relying on cream, this method creates a rich, velvety soup base that adds even more tortilla flavor. My Secret Shortcut? There are tortillas blending into the soup to add natural thickness!

I add a can of red enchilada sauce for even more depth of flavor. It really is such a delicious addition!

We spend a lot of busy weeknights on sports fields and this is the kind of meal our family loves to come home to. Similar to my White Chicken Chili and Turkey Black Bean Chili recipes; this soup is easy, family-friendly, and reheats beautifully so it's ready to heat and serve whenever you need dinner on the table.

Why You’ll Love This Chicken Tortilla Soup

• Naturally thickened with tortillas (dairy free!)
• Cozy, flavorful, and filling
• Mild enough for the whole family
• A Great make-ahead recipe for meal prep and leftovers!
• Easy to customize with toppings

Ingredients in Chicken Tortilla Soup

For the Soup:

• 1½ lbs boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (15 oz) can red enchilada sauce
• 1 (10 oz) can Rotel mild diced tomatoes with green chiles
• 1 (15 oz) can black beans, drained
• 1 cup frozen corn
• 6 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3–4 small corn tortillas, cut into small pieces
• Juice of 1 lime

For Serving (possible garnishes)

• tortilla strips
• Shredded cheese
• Sour cream
• Diced avocado
• Fresh cilantro

How to Make Chicken Tortilla Soup

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook for 4–5 minutes, until softened.
3. Stir in garlic and tomato paste and cook for about 30 seconds, until fragrant.
4. Add chili powder, cumin, smoked paprika, salt, and pepper, stirring until toasted and aromatic.
5. Add chicken, diced tomatoes with green chiles, enchilada sauce, black beans, corn, and chicken broth.
6. Bring to a gentle simmer, cover, and cook for 20–25 minutes, until the chicken is fully cooked.

7. While the soup cooks, place chopped corn tortillas in a blender. Carefully remove 1 cup of hot broth from the pot and pour it into the blender. Blend until smooth.
8. Stir the tortilla puree back into the soup to thicken the broth.

9. Remove chicken, shred with two forks, and return it to the pot.
10. Stir in fresh lime juice, taste, and adjust seasoning as needed.

Serve warm with your favorite toppings.

My Favorite Toppings

This is one of those soups that can really be customized with whatever toppings you like! Here are a few of our family favorites:

• Shredded cheddar or Monterey Jack
• Crunchy tortilla strips
• A dollop of sour cream or Greek yogurt
• Diced avocado
• Fresh cilantro and extra lime

Tips & Variations

Make it spicier: Add a pinch of cayenne, a dash of hot sauce or add a can of Spicy Rotel instead of mild.
Short on time? Use rotisserie chicken and add it after thickening the soup.
Make it dairy-free: This soup is already dairy free but skip cheese and sour cream for toppings, it’s still delicious!
Leftovers: This soup thickens even more overnight and reheats beautifully.