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    Chicken Tortilla Soup

    Updated September 5, 2024 / By Holly Erickson & Natalie Mortimer

    Warmly spiced and satisfying, this chicken tortilla soup comes together fast thanks to the ultimate easy dinner party trick: a rotisserie chicken from the grocery store.

    a bowl of chicken tortilla soup topped with tortilla strips, cilantro, sour cream, cheese, avocado and lime juice
    Photography by Gayle McLeod

    More Tex Mex Favorites

    Our Best Tortilla Soup Recipe Will Warm You Right Up

    What is tortilla soup? It’s a flavorful Mexican chicken soup traditionally made with tomatoes, garlic, onions, and chilies. While our version may not qualify as the most authentic tortilla soup recipe ever, we know for sure it’s the most weeknight friendly, and this soup delivers. We’ve also made a great Vegetarian Tortilla Soup if you need a meat-free version. While we’re talking about tortillas, we’d like to point you towards our Homemade Tortillas and Homemade Tortilla Chips, that always love a batch of Perfect Guacamole.

    chicken, chicken stock, enchilada sauce, creamed corn, diced tomatoes, onion, zucchini, chiles and spices in prep bowls

    Ingredients For This Quick And Easy Chicken Tortilla Soup

    • Seasoning: bay leaves, cumin, chili powder, kosher salt, freshly cracked black pepper

    • Pantry: Chicken Stock, canned creamed corn, fire-roasted diced tomatoes, canned enchilada sauce, canned green chilies

    • Fresh: small yellow onion, medium zucchini, garlic cloves

    • From the grocery deli: rotisserie chicken

    chicken, stock, enchilada sauce, creamed corn, diced tomatoes, onion, zucchini, chiles and spices being combined in a pot
    a pot of chicken tortilla soup made with enchilada sauce, creamed corn, diced tomatoes, onion, zucchini, chiles and spices

    How to Make Chicken Tortilla Soup

    1. Remove all the meat from the chicken (and don’t forget to save the bones for stock!)

    2. With your trusty kitchen knife, chop the onion, garlic and zucchini.

    3. Toss everything into a big pot along with the canned tomatoes, chilies and spices.

    4. Put your feet up and snack on Tortilla Chips while the soup simmers. (optional, but recommended).

    5. Serve with all your favorite toppings and a good squeeze of fresh lime juice.

    chicken tortilla surrounded by tortilla strips, cilantro, sour cream, cheese, avocado and lime juice for topping
    a bowl of chicken tortilla soup topped with tortilla strips, cilantro, sour cream, cheese, avocado and lime juice

    How to Store Leftover Soup + Tips

    • Soup leftovers often get better with time, and this soup is no exception. Leftovers can be stored in the fridge for 3-4 days or in the freezer for up to three months. Just make sure they have cooled completely before storing!

    • Chicken is easier to pull off the bones and shred when it’s warm. We like to purchase rotisserie chicken from the store and pick off all the meat before storing it in the refrigerator—that way it’s ready to go whenever we want to use it.

    • If you’d like to use Poached Chicken instead of a rotisserie, that will work too.

    • Our recipe calls for canned enchilada sauce, but you can also make our homemade enchilada sauce if you have a little extra time.

    • Toppings make this soup extra delicious, and we recommend having tortilla strips, chopped fresh cilantro, sour cream, shredded cheddar or pepper Jack cheese, diced avocado, and a squeeze of fresh lime juice on hand.

    a bowl of chicken tortilla soup topped with tortilla strips, cilantro, sour cream, cheese, avocado and lime juice

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    Chicken Tortilla Soup Recipe

    Updated September 5, 2024

    By Holly Erickson & Natalie Mortimer

    • Serves:  6
    • Prep Time:  20 min
    • Cook Time:  40 min
    • Calories:  296
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    Description

    Warmly spiced and satisfying, this chicken tortilla soup comes together fast thanks to the ultimate easy dinner party trick: a rotisserie chicken from the grocery store.

    Video

    Ingredients

    • 1 rotisserie chicken, shredded (3 to 4 cups)
    • 1 quart chicken stock
    • 1 (14.75-ounce) can creamed corn
    • 1 (14.5-ounce) can fire-roasted diced tomatoes
    • 1 (10-ounce) can red enchilada sauce
    • 1 small yellow onion, chopped
    • 1 medium zucchini, chopped
    • 1 (4-ounce) can green chilies
    • 4 large garlic cloves, minced
    • 3 bay leaves
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper

    For Serving (Optional)

    • 1 (3.5 ounce bag) tortilla strips
    • Chopped fresh cilantro
    • Fresh lime juice
    • Sour cream
    • Shredded cheddar or pepper Jack cheese
    • Diced avocado

    Method

    1. In a large pot, combine the shredded chicken, chicken stock, creamed corn, diced tomatoes and their juices, enchilada sauce, onion, zucchini, chilies, garlic, bay leaves, cumin, chili powder, salt, and pepper. Place the pot over high heat and bring the soup to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the onion is translucent and zucchini is tender, about 30 minutes. Discard the bay leaves.

    2. Serve the soup in bowls topped with tortilla strips, and any additional toppings of your choice, as desired.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 296
    • Protein 28 g
    • Carbohydrates 22 g
    • Total Fat 8 g
    • Dietary Fiber 4 g
    • Cholesterol 27 mg
    • Sodium 1148 mg
    • Total Sugars 10 g

    Chicken Tortilla Soup

    Questions & Reviews

    Join the discussion below.

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    • Sosa

      Can I use hamburger meat instead of chicken

      Sure!

    • Kelly

      Can I use regular corn? Could I add cream? My husband bought regular corn and wondering if I need to go get creamed corn instead.

      Creamed corn adds to the texture and flavor so we'd recommend using it. Hope you enjoy Kelly!

    • Jody

      Could you tell me how much a serving size is? I am planning to try this tonight, but am tracking my calories. Thanks!

      Hi Jody, we unfortunately don't have yield for this soup right now. As of now a serving size is 1/6th of the recipe.

    • Chet

      Loved this soup. It was a bit too "hot" for me, and I usually enjoy some kick. I would recommend that people add the chili powder to taste, or I will just add some to my bowl each time. My wife does not like as spice as me, so it was too hot for her.

      I also added 2 more cans of fire roasted tomatoes to help cool it off. As it was too good to not eat. Any other ideas on making it not as hot? I double checked that I used 1 teaspoon of chili powder and not a tablespoon (I can confuse those at times). The enchilada sauce was mild, and so was the green chilis., so I think it was the chili powder.

      Thank you for a great recipe. My wife and I have enjoyed everything we have tried here.

      Ya cut back on chili powder I guess and I would leave out the green chilies if you are trying to cut back on spice.

    • Mary

      Tortilla soup and yet I don't see where there is any tortillas in the ingredients. Do you use tortilla chips in the soup at all?

      They're used as a garnish here! We refer to them as "corn chips" in the recipe—they're optional, but definitely suggested!

    • Kiley

      Incredible! Another 5 star recipe from the Modern Proper. Im a first time working mama to a little baby so it means so much to my family to have healthy, affordable, quick and DELICIOUS meals to eat so we dont end up resorting to over priced takeout. This meal checks all those boxes! I posted a photo on Instagram and had several people asking me for the recipe ! Thank you Modern Proper!!

      Thanks, we are so glad you loved it!

    • Erin

      First time making this soup. I ended up doubling the spice amount because it was too bland for me. I would also add black beans, but it was tasty without. We topped it with lime juice, cheese, fritos, and sour cream.

      Thanks Erin, glad you enjoyed it!

    • mindy

      This recipe couldn't have been easier!! I was blown away by the great flavor of the soup! Def will make again & again!

      Thanks Mindy, so happy you love it!

    • Elizabeth

      Loved how flavorful and easy this soup was to pull together. Does have a mild heat to it, which was very welcomed!

      Thanks Elizabeth, so glad you loved it!

    • Jessica

      This is really tasty and so simple to make. I did sauté the onion and zucchini with the seasonings first then garlic before adding the other ingredients. I’m curious why you call for creamed corn rather than plain? What flavor should I be getting from the creamed corn? I am so pleased to have this for the rest of the week ready to go. Your recipes are always winners. Love your content, thank you!!

      Thanks Jessica, we are so happy you loved it! Creamed corn adds a bit of sweetness and we like the texture it adds to the soup but feel free to use regular if you prefer it.