Southwest Chicken Tortilla Soup (Fresh or Rotisserie Chicken)

This homemade Southwest chicken tortilla soup recipe can be made with fresh or rotisserie chicken, crispy tortilla strips, and bold spices for a quick, family favorite meal. 

Ingredients and Substitutions

• Oil - Use olive oil or any mild flavored oil like canola.
• Onion - Yellow or white onions work great.
• Green chiles - I used diced canned chiles for quick prep, but fresh jalapeños or poblano peppers work well. Green bell peppers can work if that's what you like.
• Garlic - Fresh garlic cloves are best, but garlic powder works in a pinch.
• Tomatoes - I like petite diced tomatoes but fire roasted tomatoes are also great. Rotel is another option, just keep in mind that it already has green chiles in it.
• Beef broth - Homemade or from the carton. I use low sodium.
• Chicken broth - Use chicken stock or lower sodium chicken broth.
• Tomato juice - Essential for the soup base.
• Cumin - Ground cumin gives that authentic Tex-Mex smoky flavor.
• Chile powder - Ancho chile powder or chili powder both work. 
• Salt and pepper - Season to taste
• Worcestershire sauce - Adds savory umami notes.
• Steak sauce - A-1 or similar brands enhance the flavor (this is the secret ingredient!)
• Black beans - Canned black beans, drained and rinsed.
• Corn - Use sweet corn, canned corn, or frozen corn.
• Chicken - I am providing directions for both raw skinless chicken breasts and rotisserie chicken. Any cooked chicken like leftover chicken works.
• Tortillas - Corn tortillas cut into strips. I prefer corn, but flour tortillas are also great.
• Cheese - Cheddar cheese, Monterey Jack, or Mexican blend
• Toppings - Lime wedges, fresh cilantro, sour cream, slices of avocado, pico de gallo.

How to Make Southwest Chicken Tortilla Soup

1) In a large stock pot or dutch oven, heat the oil. Sauté onions, garlic, and green chile until softened, about 5 minutes.

2) If using raw chicken breasts: add them to the pot. Add beef broth, chicken broth, diced tomatoes, tomato juice, cumin, chili powder, salt, pepper, Worcestershire sauce, steak sauce. Reserve the beans and corn until you've shredded the chicken and added it back to the soup pot. Stir. Cover and simmer for about 20 minutes, or until cooked through. Remove from the pot, place on a plate, and shred with two forks. Add shredded chicken along with the beans and corn back to the pot. Simmer for another 10-15 minutes.

3) If using rotisserie chicken: add beef broth, chicken broth, diced tomatoes, tomato juice, cumin, chili powder, salt and black pepper, Worcestershire sauce, steak sauce, black beans, and corn. Stir to combine. Bring to a boil and reduce heat to medium or until simmering. Cook for about 45 minutes to develop the flavor. Add the shredded cooked rotisserie chicken and cook an additional 15-20 minutes.

4) While the soup simmers, fry the tortillas: Heat an inch of canola or vegetable oil in a heavy bottom skillet or cast iron pan. When the oil is hot, add strips in one layer and cook until desired crispness. Instead of trying to flip the strips over, I submerge the strips slightly with the spatula. Drain on paper towels and salt immediately.

How to make Healthy Chicken Tortilla Soup

• Use my Air Fryer Tortilla Strips recipe instead of frying in oil.
• Use no salt added broths, or make a homemade version.
• Skip topping with full fat cheeses and opt for a sprinkle of crumbled queso fresco. 
• Top with finally shredded green cabbage and diced avocado for added fiber and healthy fat.
• To make vegetarian, replace the beef and chicken broth with vegetable broth, omit the chicken, and add some extra beans and vegetables.

How to Make Instant Pot Chicken Tortilla Soup with Rotisserie Chicken

Making my Southwest chicken tortilla soup in your Instant Pot saves time while delivering the same bold flavors. Start by using the sauté function with oil to cook onions and garlic until softened. Add all ingredients except the chicken and toppings. Secure the lid and set to high pressure for 10 minutes. Allow a quick release when done. Stir in your cooked chicken and let it warm through. Top with crispy tortilla strips, cheddar cheese, and a squeeze of lime juice. 

How to Make Chicken Tortilla Soup in a Crockpot with Rotisserie Chicken

Using the slow cooker is perfect for busy weeknights. Add all ingredients except chicken and toppings to your crockpot in the morning. Cook on low for 6-8 hours or high for 3-4 hours. About 30 minutes before serving, add your shredded rotisserie chicken. The slow cooking method creates incredibly tender chicken breasts if using raw meat. Serve this hot soup with crunchy tortilla strips and all your favorite toppings. It's an effortless perfect meal.

Tips for Success

• Make extra crunchy tortilla strips since they disappear quickly. 
• Layer your toppings strategically - hot soup, cheese, then cool toppings. 
• Corn chips like Fritos or tostada chips can be used instead of fried tortilla strips.

FAQ

How to Store

• Store leftover soup in an airtight container in the refrigerator for up to four days. The flavor is actually better the next day!
• Keep the crispy tortilla strips separate so they stay crunchy.
• Reheat on the stovetop over medium-high heat or in the microwave. Add fresh toppings just before serving for the best texture and flavor.
• For longer storage, freeze the soup without toppings for up to three months. Thaw overnight in the refrigerator before reheating. This family favorite reheats beautifully without losing its vibrant taste.

More Tex Mex Chicken Dinner Recipes

• Chicken Doritos Casserole
• Chicken Spaghetti
• Crockpot Cream Cheese Chicken Chili
• One Pan Chicken Burrito Bowl

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Southwest Chicken Tortilla Soup

Recipe by Nikole Berg

This homemade Southwest chicken tortilla soup recipe is full of tender chicken, crispy tortilla strips, and bold spices for a quick, family favorite meal.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine Mexican/Tex-Mex

Servings 10 Servings

Calories 591 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 tablespoon oil
• ▢ ½ cup onion chopped
• ▢ 8 ounces chopped green chiles fresh jalapeños or poblano peppers can be subbed for more spice
• ▢ 2 cloves garlic finely chopped
• ▢ 1.5 lbs chicken breast, shredded or 3 cups rotisserie chicken
• ▢ 14 oz petite diced tomatoes drained
• ▢ 3 cups beef broth low sodium
• ▢ 3 cups chicken broth low sodium
• ▢ 2 cups tomato juice
• ▢ 2 teaspoon ground cumin
• ▢ 2 teaspoon ancho chile powder or chili powder
• ▢ 1 teaspoon salt or to taste
• ▢ ⅛ teaspoon pepper or to taste
• ▢ 4 teaspoon Worcestershire sauce
• ▢ 2 tablespoon bottle steak sauce such as A-1
• ▢ 15 oz can black beans drained and rinsed
• ▢ 1.5 cups corn canned, fresh, frozen

For the tortilla strips

• ▢ 10 corn tortillas or more; cut into strips and fried
• ▢ ¼ cup oil for frying

For the Toppings

• ▢ shredded cheddar Monterey Jack, or Mexican blend cheese
• ▢ lime wedges, chopped cilantro, sour cream, avocado
• ▢ sour Cream

Get ingredients with

US Customary - Metric

Instructions

 

• In a large stock pot or dutch oven, heat the oil. Sauté onions, garlic, and green chile until softened, about 5 minutes.
• If using raw chicken breasts: add them to the pot. Add beef broth, chicken broth, diced tomatoes, tomato juice, cumin, chili powder, salt, pepper, Worcestershire sauce, steak sauce. Reserve the beans and corn until you've shredded the chicken and added it back to the soup pot. Stir. Cover and simmer for about 20 minutes, or until cooked through. Remove from the pot, place on a plate, and shred with two forks. Add shredded chicken along with the beans and corn back to the pot. Simmer for another 10-15 minutes.
• If using rotisserie chicken: add beef broth, chicken broth, diced tomatoes, tomato juice, cumin, chili powder, salt and black pepper, Worcestershire sauce, steak sauce, black beans, and corn. Stir to combine. Bring to a boil and reduce heat to medium or until simmering. Cook for about 45 minutes to develop the flavor. Add the shredded cooked rotisserie chicken and cook for 15-20 minutes more.
• While the soup simmers, fry the tortillas:
• Heat an inch of canola or vegetable oil in a heavy bottom skillet, such as a cast iron pan. When the oil is hot, add strips in one layer and cook until desired crispness. Instead of trying to flip the stips over, I submerge the strips slightly with the spatula. Drain on paper towels and salt immediately.

Notes

• Make extra crunchy tortilla strips since they disappear quickly. 
• Layer your toppings strategically - hot soup, cheese, then cool toppings. 
• Corn chips like Fritos or tostada chips can be used instead of fried tortilla strips.
• Store leftover soup in an airtight container in the refrigerator for up to four days. Keep the crispy tortilla strips separate so they stay crunchy. The soup actually improves as it sits and flavors develop overnight.
• Reheat on the stovetop over medium-high heat or in the microwave. Add fresh toppings just before serving for the best texture and flavor.
• For longer storage, freeze the soup without toppings for up to three months. Thaw overnight in the refrigerator before reheating. This family favorite reheats beautifully without losing its vibrant taste.

Nutrition

Serving: 14 ozCalories: 591kcalCarbohydrates: 27gProtein: 21gFat: 45gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 45mgSodium: 1252mgPotassium: 794mgFiber: 6gSugar: 5gVitamin A: 491IUVitamin C: 24mgCalcium: 84mgIron: 3mg

Keyword comfort food, quick,, soup, spicy

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