Bowl of chicken tortilla soup topped with cheese, green onion, and diced avocado. Surrounded by corn tortilla chips.

Chicken Tortilla Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Southwestern


This quick chicken tortilla soup recipe uses salsa to deepen the flavor instantly. The soup is ready in less than 15 minutes.


Units Scale
  • 4 cups low-sodium chicken stock
  • 1 (28 oz.) can diced tomatoes
  • 1 cup low-sodium chunky salsa
  • 3/4 lb. thin chicken breast cutlets, sliced thinly*
  • 1 (15.25 oz.) can black beans, drained
  • 20 tortilla chips
  • 1/2 cup shredded cheese
  • 2 green onions, chopped
  • 1 avocado, pitted and chopped
  • 20 fresh cilantro leaves


  1. Put a large pot or Dutch oven on the stove over high heat. Pour in the chicken stock, diced tomatoes, and salsa. Cover and let it come to a boil.
  2. When the stock mixture comes to a boil, add the chicken. Reduce heat to a low simmer until the chicken is cooked through, 2-3 minutes.
  3. Stir in the black beans and let them heat through for 30 seconds or so.
  4. Get out 5 soup bowls and crunch 2 tortillas into each one. Ladle soup into the bowls. Crunch another 2 tortillas onto the top of each. Garnish each serving with the cheese, green onion, avocado, and cilantro.

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*Alternatively, use cooked chicken or other cooked meat. Add it along with the beans and simmer just until heated through.