Why This Chicken Tortilla Soup Recipe Will Become Your New Favorite

• Classic Flavors, Healthy Twist: This recipe captures all the classic, creamy flavors you crave in chicken tortilla soup. The combination of ripe tomatoes, aromatic chiles, hearty black beans, crisp bell peppers, and a blend of warming spices creates a symphony of taste in every spoonful. And the best part? You can load it up with all your favorite toppings – including a generous sprinkle of cheese!
• Quick and Convenient: Despite the incredible depth of flavor, this soup is surprisingly quick to make. You can have six generous portions ready to serve in under an hour! It’s the perfect weeknight meal option when you’re short on time but still want something delicious and satisfying.
• Fantastic Leftovers: If you happen to have any leftovers (though it’s unlikely!), they will keep beautifully in the refrigerator for up to three days. For the best flavor and texture, we recommend reheating the soup gently on the stovetop rather than microwaving it. This will help preserve the creamy consistency and prevent the tortillas from becoming soggy.
• Versatile Chicken Options: The beauty of this recipe lies in its flexibility. You can use leftover cooked chicken from a previous meal, pick up a convenient rotisserie chicken from the store, or even cook some chicken specifically for this recipe. The choice is yours, making this soup adaptable to your schedule and preferences.

Expert Chef’s Tips for the Best Chicken Tortilla Soup

• Corn Tortillas are Key: This is crucial! Always use corn tortillas, not flour. Flour tortillas, even when crisped up, tend to become soggy and gummy when added to the soup. They also won’t melt properly to contribute to the soup’s desired thickness. Corn tortillas, on the other hand, break down beautifully, adding a subtle corn flavor and helping to create that signature creamy texture.
• Rotisserie Chicken Strategy: A standard grocery store rotisserie chicken yields approximately 4 cups of shredded chicken. If you’re using rotisserie chicken for this recipe, consider planning another meal around the remaining chicken or simply doubling the soup recipe. This way, you can make the most of your ingredients and enjoy chicken in different and exciting ways! Consider these options: Healthy Chicken Tostadas, Buffalo Chicken Flatbread, and Chicken Orzo Bake.

Explore More Healthy and Delicious Soup Recipes

• Easy Chicken Florentine Soup Recipe
• Ham and Lima Bean Soup
• Instant Pot Chicken Rice Soup Recipe
• Homemade Spicy Chicken Ramen Bowl
• Creamy Irish Potato Soup Recipe
• Red Cabbage Soup Recipe

Creamy Chicken Tortilla Soup Recipe

This wonderfully creamy Healthy Chicken Tortilla Soup recipe is full of all those classic flavors you know and love, as well as being packed with beans and veggies for a hearty family meal ready in just under 1 hour!

Ingredients

• 2 tablespoons avocado oil or neutral oil
• 1 small yellow onion, finely chopped
• 1 red bell pepper, finely chopped
• 3–4 cloves garlic, minced
• 1 tablespoon chili powder (optional, but adds depth)
• 3 tablespoons cornstarch
• 6 cups chicken broth
• 2 cups cooked chicken, chopped or shredded
• 4 soft corn tortillas, cut into small squares
• 14.5 ounce can diced tomatoes, undrained
• 4 ounce can diced green chiles, undrained
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½–1 teaspoon cayenne pepper (optional for heat)
• ¾-1 teaspoon salt, to taste
• 3 tablespoons fresh lime juice
• 1 can black beans, drained
• 1 ½- 2 cups shredded cheese (like Mexican blend, Monterey, mild cheddar – optional)
• Fresh cilantro, chopped, for serving
• Tortilla strips or crushed tortilla chips, for serving
• Splash of heavy cream or half-and-half (optional, for extra richness)

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and bell pepper, and sauté until soft and lightly golden, about 5 minutes.
2. Add the garlic and chili powder (if using) and cook 30–60 seconds, just until fragrant—don’t let the garlic brown.
3. Sprinkle the cornstarch directly over the veggies and stir for 30 seconds so it coats everything and forms a light paste.
4. Pour in the chicken broth slowly while whisking. (No need to dissolve in advance; this method is smoother and easier!)
5. Stir in the chicken, chopped tortillas, tomatoes, green chiles, cumin, black beans, oregano, cayenne, and salt.
6. Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer for 15–20 minutes, stirring occasionally, until the tortillas have almost dissolved and the soup has thickened slightly.
7. Stir in the lime juice.
8. Reduce heat to low. Sprinkle in the shredded cheddar a handful at a time, stirring constantly until completely melted before adding more. Keep the heat low so the cheese stays smooth and creamy.
9. Stir in a splash of cream or half and half for extra richness – if using – just before serving in bowls topped with cilantro, crunchy tortilla strips or chips, and any other chosen toppings. Serve extra lime wedges on the side.

Recipe Notes

• Use corn tortillas: Flour tortillas, even once crisp, will go soggy and gummy when dropped into the tortilla soup, and won’t melt properly to thicken it.
• Use rotisserie chicken: You’ll get roughly 4 cups of chicken from a grocery store rotisserie chicken, so plan another meal or make a double batch!

Nutritional Information (Approximate)

Net Carbs: 0g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.