30-Minute Homemade Chicken Tortilla Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
Weeknight Tortilla Soup, Ember Pot Comfort
A quick, hands-off chicken tortilla soup that fills the kitchen with smoky, tomatoey aroma and tops each spoonful with crisp baked tortilla strips.
This 30-minute Chicken Tortilla Soup is the kind of bowl that hits all the comfort notes with very little fuss. Using rotisserie chicken and a handful of pantry spices—ground cumin, chili powder and smoked paprika—Cam Torres keeps the seasoning balanced so the soup tastes layered rather than heavy. It borrows Ember Pot’s slow-simmer spirit: build deep flavor simply, then let the pot do the rest.
Begin by sautéing onion, garlic and a spoonful of tomato paste until fragrant; that caramelized base gives the broth a warm, savory backbone. Fire-roasted diced tomatoes bring a hint of char and bright acidity while black beans and frozen corn add creamy heft and sweet pops. Low-sodium chicken broth lets the spices and tomato flavors shine without overpowering the bowl.
Texture is where this soup really sings: tender shredded rotisserie chicken and soft beans meet crisp, golden tortilla strips baked in the oven until just crunchy. The tortilla strips are fast to make—stack, slice, lightly oil and roast 8–10 minutes—so you get that welcome contrast of silky soup and snapping chips in every spoonful.
This is ideal for weeknights or any time you want a hands-off, cozy meal. Prep the tortillas or shred the chicken ahead of time, or assemble the cooker and finish at dinner for an effortless finish. From Ember Pot and Cam Torres, it’s comfort cooking that’s quick, dependable and full of bright, smoky flavor.
Ingredients
How to Make 30-Minute Homemade Chicken Tortilla Soup
- Preheat the oven to 425°F (220°C). Stack the corn tortillas, cut into 1/4-inch strips, toss with a light brush of olive oil, spread in a single layer on a baking sheet and bake 8–10 minutes, tossing once, until crisp and golden; set aside.
- While the tortillas bake, peel and finely chop the onion and mince the garlic; shred the rotisserie chicken into bite-sized pieces if not already shredded.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat, add the chopped onion and a pinch of salt, and sauté 3–4 minutes until softened; add the garlic and tomato paste and cook 30 seconds until fragrant, then transfer everything to the slow cooker.
- Into the slow cooker add the low-sodium chicken broth, drained and rinsed black beans, fire-roasted diced tomatoes (with juices), frozen corn, ground cumin, chili powder, smoked paprika, black pepper, and shredded chicken; stir to combine.
- Set the slow cooker on HIGH and cook uncovered for 20 minutes to heat through and let flavors meld, stirring once halfway through; if you prefer more concentrated flavor, cook covered on LOW for 1–2 hours instead.
- After 20 minutes, stir in the juice of 1 lime and roughly chopped cilantro, then taste and adjust seasoning with up to another 1/4 teaspoon salt if needed.
- Ladle the soup into bowls and top each serving with a handful of baked tortilla strips, about 2 tablespoons shredded cheddar, and a few slices of avocado; garnish with extra cilantro and lime wedges if desired.
- Serve hot and store leftovers covered in the refrigerator for up to 3 days or freeze in airtight containers for up to 2 months.
Recipe Card
30-Minute Homemade Chicken Tortilla Soup
30-Minute Homemade Chicken Tortilla Soup made as a cozy, dependable bowl with balanced seasoning and practical prep.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Stack the corn tortillas, cut into 1/4-inch strips, toss with a light brush of olive oil, spread in a single layer on a baking sheet and bake 8–10 minutes, tossing once, until crisp and golden; set aside.
- While the tortillas bake, peel and finely chop the onion and mince the garlic; shred the rotisserie chicken into bite-sized pieces if not already shredded.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat, add the chopped onion and a pinch of salt, and sauté 3–4 minutes until softened; add the garlic and tomato paste and cook 30 seconds until fragrant, then transfer everything to the slow cooker.
- Into the slow cooker add the low-sodium chicken broth, drained and rinsed black beans, fire-roasted diced tomatoes (with juices), frozen corn, ground cumin, chili powder, smoked paprika, black pepper, and shredded chicken; stir to combine.
- Set the slow cooker on HIGH and cook uncovered for 20 minutes to heat through and let flavors meld, stirring once halfway through; if you prefer more concentrated flavor, cook covered on LOW for 1–2 hours instead.
- After 20 minutes, stir in the juice of 1 lime and roughly chopped cilantro, then taste and adjust seasoning with up to another 1/4 teaspoon salt if needed.
- Ladle the soup into bowls and top each serving with a handful of baked tortilla strips, about 2 tablespoons shredded cheddar, and a few slices of avocado; garnish with extra cilantro and lime wedges if desired.
- Serve hot and store leftovers covered in the refrigerator for up to 3 days or freeze in airtight containers for up to 2 months.
Nutrition
- Carbohydrates
- 32
- Saturated Fat
- 3.5
- Sodium
- 655
- Fiber
- 8
- Unsaturated Fat
- 10.6
- Protein
- 26
- Fat
- 14
- Cholesterol
- 53
- Trans Fat
- 0
- Calories
- 360
- Sugar
- 6