Dinner

Cozy Chicken Tortilla Soup

This Cozy Chicken Tortilla Soup is warm, filling, and easy to make on a weeknight. Bright tomatoes and smoky spices blend with tender shredded chicken and corn, while black beans add heartiness and texture. Top with crunchy tortilla chips, creamy avocado, fresh cilantro, and a squeeze of lime for a bowl that looks, smells, and tastes like home. If you enjoy simple, comforting soups, you might also like this easy comforting creamy chicken noodle soup for another weeknight option.

Recipe Information

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

(Approximate per serving; values rounded)

Calories per serving: 255 kcal
Protein: 28 g
Carbohydrates: 20 g
Fat: 6 g
Fiber: 4 g
Sugar: 4 g
Sodium: 700 mg

Why Make This Cozy Chicken Tortilla Soup

This soup comes together fast and tastes layered and bright. You get warm, savory chicken, sweet bursts of corn, and smoky chili and cumin. The tomatoes add acidity that lifts every bite. Texture is satisfying — soft chicken and beans with crunchy tortilla chips on top. It’s great for chilly nights, lunch batches, or when you need a simple, crowd-pleasing meal.

How to Make Cozy Chicken Tortilla Soup

Start by softening aromatics to build flavor. Add cooked shredded chicken, beans, corn, tomatoes, spices, and broth. Let the soup simmer so flavors meld and the corn warms through. Finish with fresh toppings for color and contrast. The overall method is quick and flexible — you can use leftover or rotisserie chicken to save time.

Ingredients:

1 lb chicken breast, cooked and shredded
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, rinsed and drained
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Tortilla chips for serving
1 cup corn (frozen or canned)
Optional toppings: avocado, cilantro, lime, cheese

Directions:

Step 1: Preparation

Heat 1 tablespoon olive oil in a large pot over medium heat. Dice the onion and mince the garlic so they are ready to add. Have your cooked, shredded chicken and drained beans on hand.

Step 2: Mixing

Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and soft, about 3–5 minutes. Stir in the shredded chicken, diced tomatoes (with juices), rinsed black beans, and corn. Add the chili powder, cumin, salt, and pepper. Pour in the chicken broth and stir to combine.

Step 3: Cooking

Bring the soup to a gentle boil, then reduce heat to low. Let the soup simmer for about 20 minutes so the flavors meld and the corn and beans are heated through. Taste and adjust salt, pepper, or spices.

Step 4: Finishing

Ladle the hot soup into bowls. Top each bowl with crushed tortilla chips and any optional toppings you like — diced avocado, chopped cilantro, a squeeze of lime, or shredded cheese. Serve immediately so chips stay crisp.

How to Serve Cozy Chicken Tortilla Soup

Serve this soup hot in deep bowls. Add a scattering of tortilla chips and a dollop of creamy avocado or sour cream for richness. A wedge of lime brightens each bite. Pair with warm corn tortillas, a simple green salad, or quick cilantro-lime rice for heartier meals. For casual gatherings, set out bowls of toppings so guests can build their own bowls.

How to Store Cozy Chicken Tortilla Soup

Refrigerator: Cool the soup to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Leave about 1 inch headspace for expansion. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stove over low-medium heat until warmed through. Add a splash of broth or water if it thickened in the fridge. Add tortilla chips just before serving to keep them crunchy.

Expert Tips for Perfect Cozy Chicken Tortilla Soup

Use rotisserie chicken to cut prep time. It adds great flavor and keeps this meal under 30 minutes active time.
Sauté the onion until soft and lightly golden for deeper flavor. Don’t rush this step.
Rinse canned beans well to reduce excess sodium.
If you want creamier texture, stir in 1/4 cup heavy cream or 1/2 cup blended beans toward the end.
For more heat, add a pinch of cayenne, a diced jalapeño with the onion, or a few dashes of hot sauce at the table.
To keep chips from getting soggy, store them separately and add just before eating.
Taste and adjust seasoning after simmering — flavors concentrate as the soup cooks.

Delicious Variations

Creamy version: Stir in 1/2 cup Greek yogurt or cream at the end for a smoother soup.
Crockpot version: Add all ingredients (except chips and delicate toppings) to a slow cooker and cook on low for 4–6 hours.
Vegetarian swap: Use vegetable broth and replace chicken with extra black beans or cubed roasted sweet potatoes.
Smoky chipotle: Add 1 chopped chipotle pepper in adobo for a smoky, spicy kick.
Tex-Mex chili: Add 1/2 cup quinoa or brown rice for more bulk and texture.

Frequently Asked Questions

Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes. If using raw chicken, add it to the pot with the broth and simmer until fully cooked (about 15–20 minutes). Remove, shred, and return to the pot. Alternatively, poach chicken breasts in the broth before adding other ingredients.

Q: How can I make this soup spicier or milder?
A: For more heat, add cayenne, chopped jalapeño, or chipotle peppers. To make it milder, reduce the chili powder and skip spicy toppings. Serve lime and avocado on the side to cool the heat.

Q: Is this soup freezer-friendly?
A: Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add fresh toppings after reheating.

Q: Can I use fresh corn instead of frozen or canned?
A: Absolutely. Cut kernels from 1–2 ears of corn and add them during the simmering stage. Fresh corn adds a sweet crunch and bright color.

Q: What can I use instead of tortilla chips?
A: Use crispy baked tortilla strips, crushed pita chips, or skip the chips and serve with warm tortillas or a slice of crusty bread. Add chips at the last moment to keep them crunchy.

Q: How do I thicken the soup?
A: Simmer uncovered to reduce liquid, mash a small amount of beans into the soup, or stir in a tablespoon of cornstarch mixed with cold water and simmer until thickened.

Q: Can I make this in an Instant Pot?
A: Yes. Sauté the onion and garlic using the Sauté function, then add remaining ingredients and cook on High Pressure for 8 minutes. Quick-release the pressure, shred any raw chicken if used, and serve.

Conclusion

Cozy Chicken Tortilla Soup is a quick, comforting meal that balances warm spices, juicy chicken, and bright toppings for a satisfying bowl any night of the week. If you enjoy creamy twists, check out this delicious take on a similar dish: Creamy Chicken Tortilla Soup – The Cozy Cook. Give this soup a try — it’s easy to make, easy to love, and perfect for sharing.