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Easy 30-Minute Chicken Tortilla Soup Recipe

Close-up of a white bowl filled with rich, brothy tortilla soup recipe topped with shredded chicken, tomatoes, cheese, and crispy tortilla strips.

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Make this simple and comforting chicken tortilla soup on the stovetop in under 30 minutes for a perfect weeknight meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can mild green chiles, undrained
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream (optional, for creamy version)
  • Salt and black pepper to taste
  • For serving: Crispy tortilla strips, shredded cheese, avocado slices, fresh cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and bell pepper. Cook until softened, about 5 minutes.
  3. Stir in the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, diced tomatoes (with juice), and green chiles. Bring the mixture to a simmer.
  5. Reduce heat to low, cover, and let it simmer for 10 minutes to allow flavors to combine.
  6. Stir in the shredded cooked chicken. Heat through for 5 minutes.
  7. If you want a creamy soup, stir in the heavy cream now. Heat gently, but do not boil.
  8. Taste the soup and add salt and pepper as needed.
  9. Ladle the soup into bowls and top with your desired garnishes like tortilla strips, cheese, avocado, and cilantro.

Notes

  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can use rotisserie chicken for quicker preparation.
  • If you do not have cooked chicken, add raw, cubed chicken breast to the broth and simmer until cooked through before adding cream.

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