Craving a hearty soup but short on time? You’re in luck.
This 30-minute Chicken Tortilla Soup is the ultimate one-pot wonder – bold flavors, minimal prep, and ready faster than takeout.
With tender shredded chicken, fire-roasted tomatoes, black beans, corn, and a blend of zesty spices, this soup is your answer to busy weeknights or last-minute meal planning.
Plus, with a handful of pantry staples and a few shortcuts, you can bring this soup together with almost no hassle.
Let’s dive in.
Ingredients for 30-Minute Chicken Tortilla Soup
The secret to making this soup quickly is using smart shortcuts like rotisserie chicken and canned ingredients that deliver big flavor without extra time.
Essential Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 4 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- Salt and pepper to taste
- Juice of 1 lime
Optional Toppings:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese
- Sliced avocado
- Fresh cilantro
- Jalapeño slices
- Sour cream
Step-by-Step Instructions (Fast & Easy!)
Follow these simple steps to get this meal on the table in no time.
- Sauté aromatics:
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add garlic, cumin, chili powder, and paprika, and cook for 1 minute more, stirring frequently. - Add canned goods and broth:
Stir in the diced tomatoes (with and without chilies), black beans, corn, and chicken broth. Bring the mixture to a simmer. - Add chicken:
Once the soup is simmering, stir in the shredded chicken. Let it heat through for about 5–10 minutes. - Finish with lime and seasoning:
Squeeze in fresh lime juice and season with salt and pepper to taste. Simmer 2 more minutes to let the flavors meld. - Serve and top:
Ladle into bowls and top with your favorite garnishes — tortilla strips, avocado, cilantro, cheese, or a dollop of sour cream.
Tips for Speed and Flavor
Making a soup this fast doesn’t mean sacrificing taste. Here’s how to boost flavor in less time:
- Rotisserie chicken is your time-saving hero — shred it ahead of time and store in the fridge for up to 3 days.
- Fire-roasted tomatoes add a rich, smoky depth that tastes like it’s been cooking for hours.
- Use a flavorful broth — either a good-quality boxed broth or homemade if you have it ready.
- Spice it up with a dash of chipotle powder or hot sauce if you like heat.
Topping Ideas to Take It Over the Top
Toppings turn this soup from simple to spectacular. Mix and match for variety:
- Crispy tortilla strips: Toss sliced corn tortillas in olive oil and bake until golden.
- Cheese: Sharp cheddar or Monterey Jack melt beautifully.
- Avocado: Adds creaminess and cools down the spice.
- Fresh lime or cilantro: Brightens the flavor.
- Sour cream or Greek yogurt: A tangy, creamy finish.
- Jalapeño slices: For a kick of heat.
Storage & Reheating Instructions
This soup keeps well, making it a great option for meal prep.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Leave out toppings until ready to serve.
- Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.
Variations & Substitutions
Want to tweak it? Here are some easy customizations:
- Vegetarian version: Skip the chicken and use extra beans, lentils, or chopped bell peppers.
- Make it creamy: Add a splash of heavy cream or a spoonful of cream cheese at the end.
- Gluten-free: Use certified gluten-free broth and tortilla chips.
- Dairy-free: Omit cheese and sour cream or sub in plant-based alternatives.
- Add rice or quinoa: For a heartier, more filling soup.
Recipe FAQ’s
Can I use raw chicken instead of rotisserie?
Yes, you can. Dice raw chicken breasts or thighs and sauté them in the pot first until fully cooked (about 6–8 minutes), then proceed with the recipe. It will add a few minutes to the total cook time.
Can I make this soup ahead of time?
Absolutely. It tastes even better the next day. Just store it in the fridge and reheat on the stovetop or in the microwave.
Can I freeze chicken tortilla soup?
Yes, this soup freezes well (minus any toppings). Cool completely and freeze in airtight containers for up to 3 months.
Easy Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (14 oz) black beans drained and rinsed
- 1 cup frozen or canned corn
- 4 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- Salt and pepper to taste
- Juice of 1 lime
Optional Toppings:
- Crispy tortilla strips or crushed tortilla chips
- Shredded cheese
- Sliced avocado
- Fresh cilantro
- Jalapeño slices
- Sour cream
Instructions
Sauté aromatics:
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add garlic, cumin, chili powder, and paprika, and cook for 1 minute more, stirring frequently.
Add canned goods and broth:
- Stir in the diced tomatoes (with and without chilies), black beans, corn, and chicken broth. Bring the mixture to a simmer.
Add chicken:
- Once the soup is simmering, stir in the shredded chicken. Let it heat through for about 5–10 minutes.
Finish with lime and seasoning:
- Squeeze in fresh lime juice and season with salt and pepper to taste. Simmer 2 more minutes to let the flavors meld.
Serve and top:
- Ladle into bowls and top with your favorite garnishes — tortilla strips, avocado, cilantro, cheese, or a dollop of sour cream.