Easy Chicken Tortilla Soup – Simple Weeknight Comfort

If you’re craving a warm, cozy, and wholesome meal, this easy chicken tortilla soup is the perfect healthy comfort food for busy weeknights. Packed with lean chicken, fiber-rich black beans, and colorful veggies, this lighter version delivers bold flavor without excess sodium or fat. With just one pot and 30 minutes, you’ll have a nourishing meal everyone in the family will love.

Why You’ll Love This Easy Chicken Tortilla Soup

• Healthy & hearty: Filled with protein, fiber, and antioxidants.
• Quick cleanup: One pot makes it simple for busy families.
• Customizable: Add your favorite veggies or adjust spice levels easily.
• Budget-friendly: Uses everyday pantry staples.
• Perfectly balanced: Comforting yet light and refreshing.

Ingredients for Easy Chicken Tortilla Soup

For the Soup

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 jalapeños, finely diced (remove seeds for mild heat)
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can (14 oz) crushed tomatoes
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups cooked shredded chicken breast (rotisserie or poached)
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• Juice of 1 lime
• Salt and pepper to taste
• 2 tbsp chopped fresh cilantro

For the Baked Tortilla Strips

• 6 small corn tortillas, cut into thin strips
• 1 tbsp olive oil
• Pinch of sea salt

Healthy Garnish Ideas

• Diced avocado
• Greek yogurt (instead of sour cream)
• Fresh lime wedges
• Extra cilantro or green onions

Ingredient Notes & Healthy Swaps

• Chicken: Use skinless chicken breast for lean protein. For vegetarian, replace with lentils or tofu cubes.
• Beans: Black beans add fiber and texture. You can also use pinto or kidney beans.
• Broth: Choose low-sodium chicken or vegetable broth to control salt levels.
• Oil: Olive oil or avocado oil are heart-healthy choices.
• Cheese: If desired, use a small sprinkle of reduced-fat cheese on top.
• Tortilla Strips: Baking instead of frying cuts down on oil but keeps that satisfying crunch.

Step-by-Step Instructions

Step 1 – Bake the Tortilla Strips

1. Preheat oven to 375°F (190°C).
2. Place sliced tortilla strips on a baking sheet, drizzle with olive oil, and sprinkle with salt.
3. Bake for 12–15 minutes, stirring halfway, until golden and crisp.

Step 2 – Sauté the Veggies

1. In a large soup pot, heat olive oil over medium heat.
2. Add onion, bell pepper, and jalapeños. Sauté for 5 minutes until softened.
3. Add garlic and cook for 1 more minute until fragrant.

Step 3 – Build the Soup

1. Stir in chicken broth, crushed tomatoes, black beans, chicken, and spices.
2. Bring to a boil, then reduce heat to low and simmer for 10–15 minutes.
3. Stir in lime juice and chopped cilantro before serving.

Step 4 – Serve

Ladle the soup into bowls and top with crispy tortilla strips, avocado, Greek yogurt, and a squeeze of lime.

Pro Tips for Success

1. Prep ahead: Cook and shred chicken earlier in the week for quick assembly.
2. Boost veggies: Add corn, zucchini, or carrots for extra nutrients.
3. Don’t skip the lime: Fresh lime juice brightens the flavor perfectly.
4. Batch cook: Doubles easily — freeze leftovers for up to 2 months.
5. Texture tip: Crush a few tortilla strips directly into the soup for a thick, rich texture.

Flavor Variations

• Southwest Style: Add corn, green chilies, and a sprinkle of cheese.
• Avocado Lover’s: Top generously with avocado and fresh cilantro.
• Extra Spicy: Use hot salsa or extra cayenne.
• Tomato-Rich: Add an extra can of tomatoes and simmer longer for depth.
• Garlic Lovers: Double the garlic and drizzle with olive oil before serving.

Serving Suggestions

• Pair with a side of brown rice or quinoa for a heartier meal.
• Serve with a simple side salad topped with lime vinaigrette.
• Add a few whole-grain tortilla chips for dipping.
• Perfect for lunchboxes — store in a thermos for a warm, balanced meal.

Storage and Freezing Instructions

• Refrigerator: Cool and store in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
• Reheat Tip: Add a splash of broth when reheating to refresh the texture.

Nutrition Facts (Per Serving)

(Values are approximate; based on 6 servings.)

FAQ About Easy Chicken Tortilla Soup

Can I make this soup vegetarian?

Yes! Replace the chicken with canned lentils or firm tofu, and use vegetable broth. It’s just as filling and flavorful.

How spicy is this soup?

It’s mildly spicy. For a milder version, remove the jalapeño seeds or skip the cayenne pepper.

Can I use rotisserie chicken?

Absolutely — it’s a time-saver and adds great flavor. Just use white meat for a leaner option.

How can I thicken the soup naturally?

Simmer it longer, or mash a few beans in the pot to create a thicker consistency without cream or flour.

What toppings go best with this soup?

Avocado, cilantro, lime wedges, and baked tortilla strips are classic and healthy. For extra creaminess, add a spoonful of Greek yogurt.

Final Thoughts

This easy chicken tortilla soup is everything you want in a healthy family dinner — simple, wholesome, and full of zesty comfort. Whether you’re feeding a crowd or meal-prepping for the week, it’s a go-to recipe you’ll want to make again and again. Cozy, nourishing, and irresistibly fresh — dinner doesn’t get better than this.

Easy Chicken Tortilla Soup – Simple Weeknight Comfort

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jessica
• Total Time: 30 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

A healthy, family-friendly version of classic chicken tortilla soup with baked tortilla strips and fresh lime flavor.

---

Ingredients

Scale 1x2x3x

1 tbsp olive oil

1 onion, diced

1 bell pepper, diced

2 jalapeños, diced

2 garlic cloves, minced

4 cups low-sodium chicken broth

1 can crushed tomatoes

2 cans black beans, rinsed

2 cups shredded cooked chicken breast

1 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

¼ tsp cayenne pepper

Juice of 1 lime

Salt & pepper to taste

2 tbsp cilantro

6 corn tortillas (for strips)

1 tbsp olive oil

Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C).

2. Cut tortillas into strips, toss with olive oil and salt, and bake 12–15 minutes until crisp.

3. In a pot, heat olive oil and sauté onion, bell pepper, and jalapeños for 5 minutes.

4. Add garlic and cook 1 minute.

5. Add broth, tomatoes, beans, chicken, and spices. Simmer 10–15 minutes.

6. Add lime juice and cilantro before serving.

7. Top with baked tortilla strips and healthy toppings.

Notes

Use low-sodium broth for a heart-healthy meal.

Greek yogurt makes a great topping instead of sour cream.

Freeze leftovers for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 4
• Sodium: 420
• Fat: 7
• Saturated Fat: 1
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 8
• Protein: 25
• Cholesterol: 50