This bold and comforting chicken tortilla soup is a fiesta in a bowl. It’s loaded with chicken, beans, veggies, a punchy broth spiced up with chili powder and your favorite salsa. Some fresh toppings and a good squeeze of lime over the top gives it that fresh, tangy finish that ties it all together. It's warm, a little spicy, super satisfying — basically everything you want in a bowl.
This recipe is easy to make with not much prep at all and very little clean up. It's a great option for busy weeknights because it takes about 3o minutes from start to finish and it's a one pot meal.
This was inspired by my one pot rotisserie chicken soup on this site, and pairs well with toasted sourdough bread. If you love soup, check out my White Lasagna Soup With Sausage, or 30 minute pizza soup!
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Ingredients
This soup is pretty simple but oh so flavorful! Some of the ingredients are:
- Shredded chicken – this is the hearty base of the soup. You can use rotisserie chicken, leftover shredded chicken, or cook some fresh right in the pot.
- Salsa – brings in that bold, tomato flavor with a hint of spice and sweetness. Use chunky or smooth, mild or hot — whichever you like.
- Chicken bone broth – the soul of the soup. It ties everything together and soaks up all those flavors while adding some nutrients.
- Beans- I like to use cannellini, adds a little protein and creaminess.
- Limes – fresh lime juice cuts through the spice and adds a zesty, citrusy pop that wakes up all the flavors.
- Optional toppings – avocado, cheddar cheese, sour cream, tortilla chips… feel free to add whichever toppings are your favorite.
See recipe card for full list of ingredients and quantities.
Instructions
- Step 1: Gather everything you need. Wash your limes. Cut them in half. Peel and dice your onion and mince your garlic.
- Step 2: Add some olive oil or avocado oil to a pan and let it get hot. Add in your onion and garlic. Let the onions become translucent. This will take a few minutes.
- Step 3: Add in your chicken, better than bullion, salsa, garlic powder, onion powder, chilli powder, and a little salt and pepper, and bone broth. Let simmer until the chicken is fully cooked. Remove it, shred it, then add it back into the pot.
- Step 4: Add in your drained and rinsed cannellini beans and corn. Simmer for about ten minutes then squeeze in your lime juice. Serve hot with your favorite toppings and a side of bread.
Hint: It's fine to use frozen corn and pre cooked chicken.
Substitutions
Make this soup your own.
- Cannellini Beans - instead of cannellini beans, you can use great northern beans. I have used both and they are both great in this soup.
Variations
If you want some extra veggies:
- If you want to add some extra veggies, I like to add a bag of frozen cauliflower and cook it diced up very small. Put it right in with the chicken. If you want to make it smoother and use an immersion blender, make sure you do that before adding the chicken.
Equipment
You could make this in the crockpot.
Storage
Top Tip
This soup is good stored in the refrigerator for 3-4 days. This soup makes the perfect leftover lunch. This mini crockpot it great.
FAQ
Yes, I use frozen corn. Both fresh and frozen work well.
Yes, you can use pre cooked chicken, fresh or frozen.
More Dinner Recipes
Favorite Things
- Mini Crockpot
- Find my other favorites here.
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📖Recipe
Simple Chicken Tortilla Soup
Equipment
- measuring spoons
- measuring cups
- lemon squeezer for limes
Ingredients
- 4 tablespoon avocado oil or olive oil
- 1 onion diced
- 2-3 cloves fresh garlic minced
- 1 lb chicken breast
- 2 teaspoon better than bullion chicken flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chilli powder
- salt + pepper to taste
- 6 cups bone broth chicken
- 1 16 oz jar salsa your favorite
- 2 cans cannellini beans
- 1 cup corn frozen
- 3 limes start with 2 and taste test
Instructions
- Gather everything you need. Wash your limes. Cut them in half. Peel and dice your onion and mince your garlic.
- Add some olive oil or avocado oil to a pan and let it get hot. Add in your onion and garlic. Let the onions become translucent. This will take a few minutes.
- Add in your chicken, better than bullion, salsa, garlic powder, onion powder, chilli powder, and a little salt and pepper, and bone broth. Let simmer until the chicken is fully cooked. Remove it, shred it, then add it back into the pot.
- Add in your drained and rinsed cannellini beans and corn. Simmer for about ten minutes then squeeze in your lime juice. Serve hot with your favorite toppings and a side of bread.
Heidi says
Oh, this sounds like a perfect busy day bowl dinner idea for fall and it sounds healthy too! Awesome recipe to keep handy!
Annabelle says
Yum, this is perfect for an easy dinner for cooler weather!
Penny says
Yum! This is the perfect tailgating soup!
Lydia says
This looks delicious! I’m on the hunt for good soup recipes to have made up for after I have my baby. I’ll have to make this!!
Michelle says
I love soups and all the different variations you can make. Thank you for this delicious recipe!
Megan says
Yum! Looking forward to this recipe for soup season!