Shredded Chicken Tortilla Soup

Name: Shredded Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded cooked chicken; 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 1 can (15 oz) black beans, drained and rinsed; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Tortilla strips for garnish; Avocado, diced, for topping; Fresh cilantro, for garnish

Highlighted under: Global Cuisine

I absolutely adore making Shredded Chicken Tortilla Soup during chilly evenings. The combination of tender chicken, vibrant vegetables, and a rich, spiced broth warms me from the inside out. Every bite is a delightful experience, especially when topped with crispy tortilla strips and creamy avocado. This recipe has become a family favorite, perfect for both cozy dinners and gatherings with friends. The best part? It takes just a bit of prep time, and the flavors only get better as the soup simmers.

Created by

Brianna Tate

Last updated on 2026-02-28T10:01:34.809Z

When I first tried making Shredded Chicken Tortilla Soup, I was pleasantly surprised by how easy it was to create such rich flavors. Using rotisserie chicken saved me a lot of time while still providing that homemade taste. I found that allowing the soup to simmer for at least 20 minutes really brings out the depth of flavor, melding the spices perfectly.

One of my favorite tips is to use fresh lime juice just before serving; it brightens up the entire dish and enhances the other flavors. Plus, the crispy tortilla strips add a wonderful texture that makes each spoonful exciting!

Why You Will Love This Recipe
Hearty and satisfying, perfect for any meal.
A delightful blend of spices that tickle your taste buds.
Customizable with your favorite toppings and ingredients.

Choosing the Right Chicken

For this soup, using shredded rotisserie chicken not only saves time but also adds a depth of flavor, thanks to the herbs and spices typically used in rotisserie preparation. If you prefer, you can poach chicken breasts in the broth itself for a fresh taste. Simply simmer them in the broth for about 15-20 minutes until fully cooked, then shred and return them to the pot.

If you want to reduce calories or fat, consider using skinless chicken thighs instead of breasts, as they remain juicy and flavorful even when shredded. Be careful not to overcook the thighs, as they can dry out quickly. Cook them until they reach an internal temperature of 165°F for optimal tenderness.

Your Flavor Profile

The beauty of Shredded Chicken Tortilla Soup lies in its customizable spice blend. If you enjoy a bit of heat, you can add diced jalapeños or a pinch of cayenne pepper when sautéing the vegetables. For a milder flavor, stick with the classic cumin and chili powder, but feel free to experiment with smoked paprika or even a splash of lime juice at the end for a bright finish.

Texture and depth can also be enhanced by incorporating corn or zucchini into the soup. Simply add about a cup of frozen corn or diced zucchini during the simmering step, allowing them to soften without losing their shape. This adds a delightful sweetness and crunch, balancing out the richness of the broth.

Ingredients

Gather the following ingredients for a delicious bowl of Shredded Chicken Tortilla Soup:

Ingredients

2 cups shredded cooked chicken
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Tortilla strips for garnish
Avocado, diced, for topping
Fresh cilantro, for garnish

Make sure to have all your ingredients ready before you start cooking!

Instructions

Follow these simple steps to create your own Shredded Chicken Tortilla Soup:

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until the onion is translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Add Ingredients

Add the shredded chicken, diced tomatoes, chicken broth, black beans, cumin, and chili powder to the pot. Stir to combine and bring to a gentle boil.

Simmer

Reduce the heat and let the soup simmer for about 20 minutes, allowing flavors to meld. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and freshly chopped cilantro.

Enjoy your warm, comforting bowl of tortilla soup!

Pro Tips

For an extra kick, add jalapeño or top with a sprinkle of cheese. This soup also freezes well, making it great for meal prep!

Storing and Reheating

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 4 days. To preserve the texture of the chicken and vegetables, I recommend storing the tortilla strips separately. When reheating, do so on the stovetop over medium heat for about 10 minutes, stirring occasionally until heated through, or in the microwave in short increments to avoid overheating.

For longer storage, this soup freezes beautifully. Ladle it into freezer-safe containers or zip-top bags, leaving about an inch of space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as mentioned above for the best flavor and consistency.

Serving Suggestions

While crispy tortilla strips are a staple topping, consider variations like crumbled queso fresco or a dollop of sour cream for creaminess. You can also add a squeeze of lime juice just before serving to brighten the flavors. If you want a completely vegan version, substitute the chicken with grilled corn or chunks of roasted sweet potato for added texture and sweetness.

For a festive touch, serve this soup with a side of homemade guacamole or a fresh cilantro lime rice. This creates a complete, satisfying meal that not only tastes good but looks appealing as well. The vibrant colors of the toppings against the rich broth create an inviting presentation.

Questions About Recipes

→ Can I use raw chicken instead of shredded?

Yes, you can add raw chicken to the pot at the beginning and cook it through before shredding.

→ How can I make this soup vegetarian?

You can replace the chicken with cooked lentils or beans and use vegetable broth instead.

→ What toppings do you recommend?

Besides tortilla strips, try adding sour cream, cheese, or jalapeños for extra flavor.

→ Can I prepare this soup in advance?

Absolutely! This soup can be stored in the fridge for up to 3 days or frozen for longer storage.