Easy Chicken Tortilla Soup

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quick and easy chicken tortilla soup


This was the recipe I meant to share with you last week, when these took over my brain. I simply could not concentrate on soup.

But, this chicken tortilla soup really is delicious.  Maybe not pumpkin cheesecake filled donut holes delicious, but delicious none the less.   Even better than that,  it is so dang easy to put together.

It’s a one pot, start to finish in under and hour, perfect for chilly fall evenings meal.

I don’t know about you, but those are the meals that I look to the most.


chicken tortilla soup


Easy Chicken Tortilla Soup


  • 2 tsp olive oil
  • 2 boneless skinless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp chili powder
  • 2 cloves of garlic {minced}
  • 1 medium onion {diced}
  • 1 bell pepper {diced} I used red, but any would work
  • 4 cups of chicken stock
  • 1 can of diced tomatoes with green chilies
  • 1 can of black beans {drained and rinsed}
  • For the tortilla strips
  • 2 corn tortillas
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp chili powder


  • For the soup
  • In a large dutch oven, heat the olive oil over medium
  • season the chicken breasts with the salt/pepper/and chili powder
  • place chicken in dutch oven, cover, cook 15 - 20 minutes per side
  • remove the chicken, cool slightly, and shred
  • add onion, garlic, and bell pepper to dutch oven
  • saute until the garlic is fragrant and the onion and pepper begin to soften just a bit {2 - 3 minutes}
  • add the chicken, stock, tomatoes, and beans
  • bring the soup to a boil, reduce the heat,cover, and simmer for 30 minutes.
  • season to taste with salt
  • To make the tortilla strips:
  • while the soup is simmering
  • heat the oven to 350
  • brush the tortillas with olive oil, season with the salt and chili powder
  • cut into strips
  • bake on cookie sheet until crisp {about 10 - 15 minutes}
  • serve the soup topped with tortilla strips, diced tomatoes, avocado slices, and/or shredded cheese


chicken tortilla soup


I’m pretty sure I could eat soup every night during the fall and winter months, and I love the little kick you get from the chilies. it definitely heats things up 🙂