Easy Tortilla Soup – 50-Minute One-Pot Comfort

This easy tortilla soup earns its spot in the weekly rotation because it turns pantry staples into a bright, smoky bowl of comfort in under an hour, and everyone at the table can pile on their own toppings.

You start by blooming cumin and chili powder in a little oil, then let crushed tomatoes and chicken broth simmer until they taste like they've been cooking all day. The crispy tortilla strips on top are not optional in my house; they're the whole point.

It's the kind of soup that welcomes whatever you have: leftover rotisserie chicken, a can of black beans, or a handful of frozen corn.

About the Ingredients

2 tablespoons olive oil

Use any neutral oil if you're out; avocado oil works well and has a higher smoke point for the initial sauté.

1 medium yellow onion, diced (about 1 1/2 cups)

White onion is a fine swap if that's what you have; it's a touch sharper, so cook it a minute longer to soften the bite.

3 cloves garlic, minced

Jarred minced garlic works in a pinch; use 1 teaspoon and add it with the tomatoes so it doesn't burn.

2 teaspoons ground cumin

If your cumin has been in the cabinet for years, buy fresh; stale cumin is the most common reason this soup tastes flat.

1 1/2 teaspoons chili powder

Ancho chili powder gives a fruitier, milder heat; regular blended chili powder is the everyday choice.

1 can (28 ounces) crushed tomatoes

Fire-roasted crushed tomatoes add a lovely smoky edge; if you only have diced, pulse them a few times in a blender.

6 cups low-sodium chicken broth

Vegetable broth makes this fully vegetarian; taste and add a little extra salt since veggie broth varies.

1 1/2 pounds boneless, skinless chicken thighs

Chicken breasts work too but cook faster, so check them at 15 minutes; thighs stay juicier if you're reheating leftovers.

1 can (15 ounces) black beans, drained and rinsed

Pinto beans or a cup of frozen corn are great swaps; rinse canned beans well to wash away the starchy canning liquid.

8 small corn tortillas, cut into 1/4-inch strips

Thin corn tortillas crisp up best; flour tortillas will soften instead of crunch, so save those for something else.

1/4 cup vegetable oil, for frying the strips

You can also spray the strips with cooking spray and bake them at 400°F (205°C) for 10 to 12 minutes for a lighter version.

Toppings: diced avocado, crumbled cotija or shredded Monterey Jack, chopped cilantro, lime wedges

Cotija is salty and crumbly; feta is the closest easy substitute, and sour cream thinned with lime juice works as a drizzle.

Tips & Tricks

Toast Your Spices

Bloom the cumin and chili powder in the hot oil for 30 seconds before adding liquid; this wakes up their flavor and keeps the broth from tasting dusty.

Don't Skip the Lime

A squeeze of fresh lime at the end brightens the whole pot; without it, the soup can taste heavy.

Fry in Batches

Crowding the pan steams the tortilla strips instead of crisping them, so fry in two or three small batches and drain on paper towels.

Season at the End

Canned tomatoes and broth vary in salt, so taste after the chicken is cooked and adjust before serving.

Step-by-Step Instructions

1. Crisp the tortilla strips

Heat 1/4 cup vegetable oil in a large skillet over medium-high heat (375°F/190°C) and fry the tortilla strips in batches for 60 to 90 seconds until golden brown and rigid. Drain on paper towels and sprinkle lightly with salt.

2. Sauté the aromatics

Warm the olive oil in a Dutch oven over medium heat (350°F/175°C), add the onion, and cook for 5 to 6 minutes until soft and translucent. Stir in the garlic, cumin, and chili powder and cook for 30 seconds until fragrant.

3. Build the broth

Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then lower the heat to a simmer.

4. Simmer the chicken

Nestle the chicken thighs into the broth, cover, and simmer for 20 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and shreds easily with a fork.

5. Shred and return

Transfer the chicken to a cutting board, shred it with two forks, and return it to the pot along with the black beans. Simmer uncovered for 5 minutes so the flavors come together.

6. Season and brighten

Taste and add salt as needed, then squeeze in the juice of half a lime. The broth should taste savory, smoky, and just bright enough to make you want another spoonful.

7. Serve with toppings

Ladle into bowls and top with avocado, cheese, cilantro, a lime wedge, and a generous handful of crispy tortilla strips right before eating.

Delicious Variations

Creamy Tortilla Soup

Stir in 1/2 cup of heavy cream or crème fraîche at the end for a silky, richer bowl that's lovely on cold nights.

Green Chile Version

Swap one cup of the broth for a jar of salsa verde and add a can of diced green chiles for a tangy, brighter soup.

Vegetarian Black Bean

Leave out the chicken, use vegetable broth, and add a second can of beans plus a cup of corn for a hearty meatless pot.

How to Store Easy Tortilla Soup

Frequently Asked Questions

Give this easy tortilla soup a try this week and let the toppings bar do the entertaining for you. Cook it your way, and tell me how it went.

Easy Tortilla Soup

This easy tortilla soup simmers a smoky tomato broth with tender chicken and crispy tortilla strips for a cozy one-pot dinner.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 can (28 ounces) crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 can (15 ounces) black beans, drained and rinsed
• 8 small corn tortillas, cut into 1/4-inch strips
• 1/4 cup vegetable oil, for frying the strips
• Toppings: diced avocado, crumbled cotija or shredded Monterey Jack, chopped cilantro, lime wedges

📋 Instructions

1. 1Crisp the tortilla strips — Heat 1/4 cup vegetable oil in a large skillet over medium-high heat (375°F/190°C) and fry the tortilla strips in batches for 60 to 90 seconds until golden brown and rigid. Drain on paper towels and sprinkle lightly with salt.
2. 2Sauté the aromatics — Warm the olive oil in a Dutch oven over medium heat (350°F/175°C), add the onion, and cook for 5 to 6 minutes until soft and translucent. Stir in the garlic, cumin, and chili powder and cook for 30 seconds until fragrant.
3. 3Build the broth — Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then lower the heat to a simmer.
4. 4Simmer the chicken — Nestle the chicken thighs into the broth, cover, and simmer for 20 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and shreds easily with a fork.
5. 5Shred and return — Transfer the chicken to a cutting board, shred it with two forks, and return it to the pot along with the black beans. Simmer uncovered for 5 minutes so the flavors come together.
6. 6Season and brighten — Taste and add salt as needed, then squeeze in the juice of half a lime. The broth should taste savory, smoky, and just bright enough to make you want another spoonful.
7. 7Serve with toppings — Ladle into bowls and top with avocado, cheese, cilantro, a lime wedge, and a generous handful of crispy tortilla strips right before eating.

👨‍🍳 Chef's Note: If your soup tastes flat at the end, it almost always needs salt and a squeeze of lime, not more spice. Taste, adjust, and taste again before you call it done.

Servings: 6

Cuisine: Mexican

Course: Soup

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.