This Chicken Tortilla Soup is ready in 30 minutes including homemade tortilla chips. Filled with flavor then topped with a crunchy tortilla, it’s the perfect soup!
I don’ t know what it is but I could eat soup every day all day. It is defiantly one of my favorite foods! Y’all must love it also because my taco soup has been pinned over 100k times with hundreds of reviews on Pinterest! So when you are done with this one go try that recipe because it’s awesome! But back to this soup. The entire thing is made in just 30 minutes and it’s a recipe that I think you will love. When you are done with this one you have to try the check out more of my soup recipes.
- Cheesy Chicken Fajita Soup
- Chicken Taco Soup
- Buffalo Chicken Soup
- Cheesy Potato Soup
- Cheeseburger Soup
- Tomato Soup
Chicken Tortilla Soup Instructions:
Start by heating oil in a soup pot. Cut chicken into bite size pieces and place in the warmed pot. Cook for 4-5 minutes. Add onions and garlic and cook for an additional 2-3 minutes. Add corn, salsa, taco seasoning, and chicken broth. Bring to a boil, reduce heat, and cover. Allow cooking for 6-7 minutes or until warm throughout. To make sure this meal only takes 30 minutes you want to have your strips baking and your soup cooking at the same time. If you watch my video below you will see how I made this and made it quick. Go ahead and slice tortillas into strips. Place on a baking sheet and brush with oil then sprinkle with salt. Bake your stripes them use them to top off your soup.
Top your soup:
Once your soup is ready I love to serve mine topped with sour cream, shredded cheese, fresh cilantro, and of course my baked tortilla stripes.
How to freeze this recipe:
To make this recipe and freeze it I usually wait to make the tortillas until I am ready to serve. Since they only take a few minutes and are not hard to get together. You can easily freeze the soup though. Cook it according to directions, allow to cool, then place a freezer bag, and into the freezer. This soup can last in the freezer for 3-4 months.
How to reheat this recipe:
To reheat this recipe place the frozen soup in the refrigerator for 24 hours. Place in a pot and reheat on the stove top until heated through.
Have leftover chicken? Try these recipes next:
Grape Pecan Chicken Salad: This is one of my favorite chicken salad recipes. It’s simple and so yummy!
Slow Cooker Chicken Teriyaki: This was one of my husband’s favorite recipes! He loves it and I love how easy it is to make.
Slow Cooker Root Beer Chicken: One of the best ways to make BBQ chicken!
I would love for you to follow along and discover more amazing recipes.
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- 1 tablespoon Oil
- 2 Chicken breast (boneless and skinless)
- 1 cup Red onion (diced)
- 1 tablespoon Garlic (mined)
- 1 can Corn
- 1 cup Salsa
- 1 packet Taco seasoning
- 4 cups Chicken broth
- 4 Tortillas
- 1 tablespoon Oil
- 1 teaspoon Salt
Heat 1 tablespoon oil in a soup pot. Cut chicken into bite size pieces and place in the warmed pot. Cook for 4-5 minutes. Add onions and garlic and cook for an additional 2-3 minutes.
Add corn, salsa, taco seasoning, and chicken broth. Bring to a boil, reduce heat, and cover. Allow to cook for 6-7 minutes or until warm throughout.
Meanwhile, slice tortillas into strips. Place on a baking sheet and brush with oil then sprinkle with salt at 375 for 13-15 minutes.
Serve soup topped with tortilla strips.
Other optional toppings: sour cream, shredded cheese, and fresh cilantro.