Seriously the best tortilla soup — rich, hearty and full of flavor! Shredded chicken, black beans, sweet corn and tomatoes simmered in a smoky taco-seasoned broth, finished with crispy tortilla strips, cheese, cilantro and avocado. Simple ingredients, big flavor. Warm comfort in every bowl!
Follow the Steps
Tortilla SoupSimple ingredients, big flavor • Make it your own!
Tortilla Soup
Rich + Hearty + Full of Flavor
You need: 2 tbsp olive oil, 1 onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 1 jalapeno (diced, optional), 1 (15 oz) can black beans (rinsed and drained), 1 (15 oz) can corn (rinsed and drained), 1 (14.5 oz) can diced tomatoes (undrained), 4 cups chicken broth, 2 cups shredded cooked chicken, 1 packet taco seasoning, salt & pepper to taste. For serving: tortilla strips, cheese, cilantro, avocado, lime.
Heat 2 Tbsp olive oil in a large pot over medium heat. Add the diced onion, minced garlic, diced red bell pepper and jalapeño (if using). Cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and everything is tender and fragrant. This veggie base is where the soup’s flavor starts — do not rush it, because properly softened vegetables give the broth its sweetness.
Stir in the black beans, corn, diced tomatoes with their juices and the taco seasoning. Mix well so the seasoning coats everything evenly. Cook for 2-3 minutes, stirring, so the spices bloom in the hot oil. Do not skip the taco seasoning — it is the secret that makes this soup taste authentic.
Add the 4 cups of chicken broth and bring to a boil over medium-high heat. Reduce the heat to low and let it simmer for 15 minutes so the vegetables soften completely and the flavors come together. Keep it at a gentle simmer, not a hard boil, so the broth stays clear and the tomato flavor deepens.
Stir in the shredded cooked chicken and simmer for another 5-10 minutes until the chicken is heated through and the soup is rich and hearty. Using rotisserie chicken is the shortcut to extra flavor — it is already seasoned, juicy and ready to go.
Taste the soup and adjust the salt and pepper to your liking. Let it sit on low heat for a minute or two so the flavors come together. This is your moment to make it your own — a little more taco seasoning for bolder flavor, or a squeeze of lime for brightness.
Ladle the hot soup into deep bowls and top with crispy tortilla strips, shredded cheese, fresh cilantro and creamy avocado. A squeeze of lime over the top brightens everything. Make it your own! Warm comfort in every bowl — good food brings people together.
Soup Tips
- Use rotisserie chicken for extra flavor. It is already seasoned and juicy — the perfect shortcut for this hearty soup.
- Do not skip the taco seasoning — it makes it taste authentic! That smoky, spiced blend is what turns a simple soup into real tortilla soup.
- Add extra veggies like corn, zucchini or spinach. This soup welcomes extras — stir them in with the broth so they cook through.
- Top with your favorite toppings. Tortilla strips, cheese, avocado, cilantro and lime — make it your own every time.
- Control the heat your way. Keep the jalapeño seeds in for more fire, or skip the jalapeño entirely for a mild, family-friendly pot.
Frequently Asked Questions
Can I make this vegetarian?
Yes — skip the chicken, use vegetable broth, and add an extra can of black beans for heartiness.
Can I use frozen corn?
Yes — add frozen corn straight to the pot; no need to thaw. It thaws in the hot broth in minutes.
How do I make it spicier?
Keep the jalapeño seeds in, add a pinch of cayenne, or finish each bowl with your favorite hot sauce.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Store tortilla strips separately so they stay crispy.
Can I make this in a slow cooker?
Yes — sauté the veggies first, then add everything except the toppings to the slow cooker and cook on low for 4-6 hours.