Name: 20-Minute Chicken Tortilla Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1/2 cup diced yellow onion; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes with green chiles; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen or canned corn; 2 cups shredded rotisserie chicken; Salt and pepper, to taste; Crispy tortilla strips, for topping; Shredded cheese, for topping; Fresh cilantro, chopped, for topping; 1 avocado, sliced, for topping; Lime wedges, for serving

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There's nothing quite like a bowl of smoky, spicy chicken tortilla soup after a long day, and this one comes together in just 20 minutes flat. It's proof that easy soups can still taste like they simmered for hours.

Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.

20-Minute Chicken Tortilla Soup

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A smoky, spicy chicken tortilla soup loaded with shredded chicken, black beans, and corn, ready in just 20 minutes.

Total Time: 20 minutes
Yield: 4 1x

Ingredients

Scale

1 tablespoon olive oil
1/2 cup diced yellow onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
1 can (14.5 oz) diced tomatoes with green chiles
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn
2 cups shredded rotisserie chicken
Salt and pepper, to taste
Crispy tortilla strips, for topping
Shredded cheese, for topping
Fresh cilantro, chopped, for topping
1 avocado, sliced, for topping
Lime wedges, for serving

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the garlic, cumin, chili powder, and smoked paprika, and cook for 30 seconds until fragrant.
Pour in the chicken broth and diced tomatoes with green chiles, and bring to a simmer.
Add the black beans, corn, and shredded chicken. Stir well and let simmer for 8-10 minutes to let the flavors meld.
Season with salt and pepper to taste.
Ladle into bowls and top with crispy tortilla strips, shredded cheese, cilantro, and avocado slices.
Serve hot with lime wedges on the side.

Notes

For a spicier soup, add a diced jalapeño with the onion or a pinch of cayenne. Leftovers keep well in the fridge for up to 4 days; add fresh tortilla strips just before serving so they stay crisp.

Author: Ella Whitley
Prep Time: 5 minutes
Cook Time: 15 minutes
Method: Stovetop
Cuisine: Mexican-American

Frequently Asked Questions

What makes this one of the best easy soups for busy weeknights?

It uses rotisserie chicken and pantry staples like canned beans and tomatoes, so there's no long simmering or complicated prep — just one pot and 20 minutes from start to finish.

Can I make this chicken tortilla soup in a slow cooker?

Yes, combine all the ingredients except the toppings in a slow cooker and cook on low for 4-6 hours, or high for 2-3 hours, then shred the chicken if using raw chicken breasts.