Easy Chicken Tortilla Soup

This quick and easy chicken tortilla soup has been one of my go-to “don’t feel like cooking but need something comforting” meals for years. It has big flavor and gets its mellow heat from a chipotle chile.

*This is an updated version of a post I originally published over two years ago, in the early days of the blog. Since it’s a favorite weeknight recipe and it deserved better, I’ve made some improvements to the post and recipe, and replaced the horrendous photos 🙂

As I’m barrelling (for real, I feel like a barrel) toward the end of this pregnancy at a speed that feels both unbearably slow and ridiculously fast, evenings when cooking is just not going to happen are more frequent than ever before.

*This post probably contains affiliate links. Please see my full disclosure policy for details.

Chicken tortilla soup in a bowl topped with tortilla chips, cheese, sour cream and cilantro

Sometimes it’s frozen pizza or cereal to the rescue, but if I can get up even an ounce of motivation, I go with this soup instead. The effort to make this is truly minimal – no vegetable chopping involved –  and I usually have the ingredients on hand, so it’s an easy last minute call.

This easy chicken tortilla soup also has amazing bold flavor, despite its speediness. Ladled on top of a few broken tortilla chips topped with grated cheese, it also has great texture. That’s how I love to eat it (not forgetting the dollop of sour cream and sprinkle of cilantro).

You can use the oft-suggested shortcut of picking up a rotisserie chicken for the meat, but I usually just pan fry a couple of chicken breasts, which I figure doesn’t take much longer than picking a chicken apart.

Here’s How I Make this Chicken Tortilla Soup!

  1. Season a couple of chicken breasts with salt and pepper and pan fry them until cooked through, about 10 minutes, turning once. Set aside to rest.
  2. To a dutch oven or large pot, add a can of rinsed cannellini or kidney beans, a minced chipotle chile in adobo sauce, a can of whole tomatoes, some cumin, salt and chicken broth.

Two chicken breasts cooking in a cast iron pan, and ingredients for chicken tortilla soup in a dutch oven

3. Simmer the soup for 15 minutes. While it’s cooking, use a potato masher, or just a wooden spoon, to break apart the tomatoes and mash the beans a little bit.

4. Cut the chicken breasts into 1/2 inch pieces.

Chicken tortilla soup in a dutch oven with a potato mash squashing the beans and tomatoes. Next to it, chopped chicken breast on a cutting board.

5. Stir the chopped chicken into the soup and continue to cook another minute to heat it back up.

6. Ladle into bowls and top with grated cheese, sour cream, and cilantro, or do as we do and ladle the soup over some broken tortilla chips and grated cheese. Top with sour cream and cilantro.

chicken tortilla soup in a dutch oven with closeup of a ladleful. Next to it, same soup being poured over tortilla chips in a bowl.

The heat level is easily adjusted with the quantity of chipotle chile. I find one chile gives mild to medium heat. Feel free to bump it up!

Chicken tortilla soup in a bowl topped with tortilla chips, cheese, sour cream and cilantro

Enjoy! xx

This quick and easy version of chicken tortilla soup has big flavor and gets its mellow heat from a chipotle chile.

Sound good to you? If you make this chicken tortilla soup, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!

Or pin for later! ↓↓↓

Chicken tortilla soup in a bowl topped with tortilla chips, cheese, sour cream and cilantro

More Main Course Soups!

Potato Chowder with Corn and Ham

Quick Chicken Noodle Soup

Vegetarian Black Bean Soup

And if you’re looking for even more easy dinner inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or subscribe in the sidebar on the right to get every new recipe in your inbox 🙂

Products I Used to Make this Chicken Tortilla Soup

Chicken tortilla soup in a bowl topped with tortilla chips, cheese, sour cream and cilantro
5 from 1 vote
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Chicken Tortilla Soup

This quick and easy version of chicken tortilla soup has big, bold Mexican flavor and gets its mellow heat from a chipotle chile.

Course Soup
Cuisine Mexican
Keyword mexican soup, tortilla soup
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 312 kcal
Author Ann

Ingredients

  • 15 oz can of navy beans, drained and rinsed
  • 28 oz can whole tomatoes
  • 4 cups low sodium chicken broth
  • 1 chipotle chile, canned in adobo sauce finely chopped
  • 2 teaspoons cumin
  • 2 cups chopped, cooked chicken breast (2 chicken breasts)
  • 1/2 teaspoon salt

For Topping

  • sour cream
  • cilantro chopped
  • monterey jack cheese grated
  • tortilla chips

Instructions

  1. Combine the beans, tomatoes, chicken broth, chipotle chile, and cumin together in a large pot or dutch oven, and bring to a boil. Simmer for 10 minutes.
  2. Using a potato masher, partially mash the tomatoes and beans until the tomatoes are in bite-size pieces. Add chicken and heat for another couple of minutes. Add salt, to taste.
  3. I like to assemble this soup in the following way: break a few tortilla chips in the bottom of a soup bowl and add some grated cheese. Ladle the soup on top and top with sour cream, cilantro, and additional cheese if desired.

Recipe Notes

Note: Nutrition information does not include toppings

Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving
Calories 312 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 781mg 33%
Potassium 1284mg 37%
Total Carbohydrates 39g 13%
Dietary Fiber 13g 52%
Sugars 5g
Protein 31g 62%
Vitamin A 9.1%
Vitamin C 24.6%
Calcium 15.7%
Iron 33.1%
* Percent Daily Values are based on a 2000 calorie diet.

 



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