Chicken Tortilla Soup

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Juicy chicken in rich broth, loaded with veggies, topped with melty cheese and crunchy tortilla chips, my Chicken Tortilla Soup will spice up even the chilliest of nights.

Chicken tortilla soup in white bowl.

Chicken Tortilla Soup

When you’re craving the bold and spicy flavors of traditional Mexican food, but need the comfort of a warm bowl of soup, my Chicken Tortilla Soup has the best of both worlds. This unique and delicious dish is chocked full of smoky chicken, fresh veggies, peppers, and herbs. it’s then topped with melty shredded cheese, rich sour cream, bright lime wedges, creamy avocado, and even more fresh herbs. It’s basically heaven in a bowl. Grab a spoon, it’s soup time.

Ingredients for Soup

Just take a look at all the delicious ingredients you’ll be using in this amazing soup. It’s got a little something for everyone, even the pickiest of eaters. Most ingredients are simple pantry staples, making this soup an easy weeknight staple. 

  • avocado oil
  • yellow onion
  • red bell pepper
  • jalapeño pepper
  • garlic cloves
  • chicken stock or chicken broth
  • canned petite diced tomatoes
  • canned black beans
  • shredded smoked chicken thighs
  • frozen sweet corn
  • lime juice
  • Hey Grill Hey Fiesta Rub
  • fresh cilantro leaves

Toppings to Serve with Tortilla Soup

These are my favorite toppings for tortilla soup, but you can feel free to make it your own. For example, most authentic recipes use tortilla strips, but I prefer going with tortilla chips for that extra crunch.

  • diced avocado
  • shredded cheddar cheese
  • sour cream
  • lime wedges
  • cilantro
  • tortilla chips

Tortilla soup with toppings in bowl next to more toppings on black counter.

Tips for Making Soup

  • Heat. This recipe calls for a red bell pepper and a jalapeño pepper. You can adjust the heat level of your soup easily by changing how much you use of each. If you want a milder flavor, then simply use 2 bell peppers and leave the jalapeño out. If you like it spicy, go for more jalapeños and forget the bell pepper.
  • Seasoning. I personally love making this soup with my signature Fiesta Rub. You can purchase it in the Hey Grill Hey store, or make your own by following the recipe here. You can also use taco seasoning packets if you have those on hand. Side note: my Fiesta Rub makes for a knockout taco seasoning.
  • Chicken. The key to a great chicken soup is starting with great chicken. For this recipe, I like using chicken thighs. They’re tender and juicy, and go oh-so good with a nice, creamy broth. I’ll typically prepare a whole chicken when making this soup. You can find a ton of recipes to use the rest of the chicken in the Hey Grill Hey app. You can also opt for using the leaner meat, like chicken breast, if you want a soup on the healthier side. Here are a few of my favorite recipes for preparing chicken you can use in other dishes:

You can always shred a prepared rotisserie chicken, but it’s pretty rewarding using chicken you made yourself. Whichever way you decide to go, you’re going to end up with a savory soup everyone will enjoy.

Storing Leftover Tortilla Soup

If you end up with leftover soup, you can store it easily in your fridge. Once your soup has cooled completely, place it in an airtight container. It will keep in your refrigerator up to 5 days stored this way, and then you’ve got it ready whenever that soup craving strikes. Then, you simply have to reheat it over medium heat until it’s ready to eat, add your toppings, and you’re good to go.

Wooden spoon stirring soup in pot.

Freezing Chicken Soup

A great thing about this chicken tortilla soup is that you can make it ahead of time and then freeze it for later. Once you’ve finished making it, all you have to do is allow it to cool and then transfer it to a freezer-safe container. I like to store my soup in a gallon-sized zip-top bag and label it clearly before placing it in the freezer. Then, you just need to thaw your soup, heat it back up, add your toppings, and you’ve got creamy tortilla soup in minutes..

How to Make Chicken Tortilla Soup

You have all your ingredients prepped, your toppings are waiting, now it’s time to get cooking. Here’s how to make this amazing soup at home.

  1. Heat and oil. Preheat a large pot over medium heat and then drizzle in your avocado oil. You want it nice and hot before adding your ingredients.
  2. Veggies. Add your diced onion and bell pepper. You’ll cook these until fragrant, which will likely take 4-5 minutes. Next, add in your minced garlic and cook until it’s fragrant as well. This takes 1-2 minutes.
  3. The rest. It’s time for the rest of your ingredients. Carefully pour in your chicken stock, canned tomatoes, black beans, shredded chicken, and sweet corn. You want to bring it to a boil before adding your lime juice, Fiesta Rub, and minced cilantro. Salt to taste slowly until you can taste each yummy flavor, and then stir gently. Reduce your heat to allow your soup to simmer until you’re ready to eat.
  4. Serve. Dish up your delicious soup in bowls, add shredded cheese and your other favorite toppings, and get ready for the soup experience of your life.

Tortilla soup in bowl with toppings.

More Yummy Soup Recipes

Nothing hits the spot quite like a nice bowl of warm soup. Here are a few more of my go-to soup recipes you can make at home now that you’re a soup pro.

Chicken Tortilla Soup Recipe

If you loved making my Chicken Tortilla Soup, feel free to give it a 5 star rating, and tell me about it in the comments below. You can find hundreds more delicious recipes just like this one in the Hey Grill Hey app.

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Chicken Tortilla Soup

By: Susie Bulloch
0 from 0 votes
Juicy chicken, creamy broth, topped with melty cheese and crunchy tortilla chips, my Chicken Tortilla Soup will spice up the chilliest night.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4 people


  • 2 Tablespoons avocado oil
  • 1 medium yellow onion diced
  • 1 red bell pepper seeded and diced
  • 1 jalapeño pepper seeded and diced
  • 4 cloves garlic minced
  • 4 cups chicken stock or chicken broth
  • 2 14.5 ounce cans petite diced tomatoes with liquid
  • 1 15 ounce can black beans drained and rinsed
  • 2 cups smoked chicken thighs shredded
  • 1 1/2 cups frozen sweet corn
  • 1 Tablespoon lime juice
  • 2 Tablespoons Hey Grill Hey Fiesta Rub
  • 1/3 cup fresh cilantro leaves finely minced


  • avocado diced
  • shredded cheese
  • sour cream
  • lime for wedges
  • fresh cilantro leaves
  • tortilla chips or tortilla strips


  • Heat. Preheat large pot over medium heat and drizzle in avocado oil.
    2 Tablespoons avocado oil
  • Veggies. Add diced onion and bell pepper, and cook for 4-5 minutes until fragrant. Add in minced garlic and cook for 1-2 more minutes.
    1 medium yellow onion, 1 red bell pepper, 1 jalapeño pepper, 4 cloves garlic
  • The rest. Carefully pour in chicken stock, canned tomatoes, black beans, shredded chicken, and sweet corn. Bring to a boil, add in the lime juice, Fiesta Rub, and minced cilantro. Salt to taste, gently stir, and reduce the heat to low and simmer until ready to serve.
    4 cups chicken stock, 2 14.5 ounce cans petite diced tomatoes, 1 15 ounce can black beans, 2 cups smoked chicken thighs, 1 1/2 cups frozen sweet corn, 1 Tablespoon lime juice, 2 Tablespoons Hey Grill Hey Fiesta Rub, 1/3 cup fresh cilantro leaves
  • Serve. Dish up the soup in bowls and serve with any desired toppings.
    avocado, shredded cheese, sour cream, lime, fresh cilantro leaves, tortilla chips


Calories: 491kcal | Carbohydrates: 28g | Protein: 28g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 540mg | Potassium: 758mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1432IU | Vitamin C: 51mg | Calcium: 34mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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