Name: Quick Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 Tbsps avocado oil or olive oil; 1 large onion, diced; 4 fresh garlic cloves, minced; 2 jalapeño peppers or red chilis, seeded and diced; 1 Tbsp smoked paprika; 1 Tbsp chili powder; 1 Tbsp ground cumin; 4 cups chicken bone broth; 1 x 15 oz can fire-roasted diced tomatoes with juices; 1 x 15 oz can black beans, rinsed & drained; 4 cups shredded cooked chicken; 2 fresh limes, juiced; 1 x 6.8 oz can of coconut cream; Sea salt and freshly ground black pepper, to taste; Corn tortilla chips or strips, crushed; Fresh cilantro leaves, chopped; Avocado slices; Lime wedges; Jalapeno slices; Crushed chili flakes; Sliced red chilis

Jump to Recipe· 4.1 from 15 reviews

If you’re hunting for a soul-satisfying, flavor-packed meal that comes together in no time, this Quick Chicken Tortilla Soup Recipe is your new best friend. It’s a perfect blend of smoky spices, tender chicken, creamy coconut, and zesty lime, all swimming in a rich broth that feels like a comforting hug in a bowl. Whether you need a weeknight dinner or a crowd-pleaser for guests, this recipe brings warmth, color, and incredible depth of flavor without keeping you in the kitchen for hours.

Ingredients You’ll Need

Inside a white pot placed on a white marbled surface, there are five separate piles of ingredients. The largest layer is finely chopped white onions scattered around the bottom of the pot. On top of and near the onions are four smaller piles: minced pale yellow garlic, finely chopped bright red chili peppers, a heap of dark brown or black ground pepper, and a reddish-brown ground spice that appears to be chili powder or paprika. The textures range from soft and moist from the onions and garlic to dry and powdery in the spices. The arrangement is neat, with each ingredient clearly visible and separate. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right makes all the difference here. Each one is simple but plays a key role in creating the vibrant layers of flavor and textures you’ll love in this soup. From the aromatic spices to the creamy coconut cream, every component contributes something unique.

Avocado oil or olive oil: Provides a smooth, neutral base for sautéing with heart-healthy fats that help unlock the flavors of onion and spices.
Large onion, diced: Adds natural sweetness and depth, forming the aromatic foundation of the soup.
Fresh garlic cloves, minced: Offers a punch of savory intensity that wakes up the whole dish.
Jalapeño peppers or red chilis, seeded and diced: Brings the perfect level of heat and bright, fresh flavor.
Smoked paprika: Infuses the soup with a warm, smoky note reminiscent of fire-roasted ingredients.
Chili powder: Adds a complex chili flavor that’s slightly earthy and spicy.
Ground cumin: Gives a nutty, warm backbone that ties all the spices together.
Chicken bone broth: The soul of this soup, it delivers rich, savory depth and nourishment.
Fire-roasted diced tomatoes with juices: Injects brightness, color, and a subtle charred flavor.
Black beans, rinsed and drained: Adds hearty texture, protein, and a little earthy sweetness.
Shredded cooked chicken: The satisfying star protein, making this soup filling and comforting.
Fresh lime juice: Brings freshness and a zesty tang that brightens the entire bowl.
Coconut cream: Offers a luscious, creamy texture with a hint of tropical sweetness to balance the spices.
Sea salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.

How to Make Quick Chicken Tortilla Soup Recipe

Step 1: Sauté the Aromatics

Start by heating your oil in a large stockpot or Dutch oven over medium heat. Toss in the diced onion and let it cook softly for about 5 minutes, stirring occasionally until it’s translucent and fragrant. This step builds the base flavor, coaxing out natural sweetness that makes the soup irresistible.

Step 2: Add Garlic, Jalapeño, and Spices

Next, stir in the minced garlic, diced jalapeños or red chilis, smoked paprika, chili powder, and ground cumin. Keep the heat moderate and cook for about a minute, stirring constantly to toast the spices just enough to release their aromas without burning them. This step layers in smoky, spicy complexity that defines the soup’s character.

Step 3: Pour in Broth, Tomatoes, Beans, and Chicken

Now it’s time to add the chicken bone broth, fire-roasted diced tomatoes with their juices, rinsed black beans, and shredded cooked chicken. Give everything a good stir to combine. This is the hearty heart of the soup, bringing together rich savory broth, tender protein, and bursts of tomato sweetness.

Step 4: Simmer to Bring Flavors Together

Bring the soup to a boil, then immediately lower the heat to a gentle simmer. Let it cook, uncovered, for 15 minutes. This gentle simmer is where the flavors marry and the soup thickens slightly, making every spoonful deeply satisfying.

Step 5: Finish with Lime Juice and Coconut Cream

When the simmering is done, stir in fresh lime juice and coconut cream. These ingredients brighten and enrich the soup, balancing the smoky heat with zesty citrus and creamy sweetness. Season with sea salt and freshly ground pepper to taste. Now your Quick Chicken Tortilla Soup Recipe is ready to serve!

How to Serve Quick Chicken Tortilla Soup Recipe

A white pot filled with orange-red soup, with visible pieces of shredded chicken, black beans, and small red tomato chunks, all mixed in a smooth liquid broth. The soup is sprinkled with small bright green herb pieces floating on top. A metal ladle is in the pot, lifting a portion with chicken, beans, tomatoes, and herbs clearly visible. The pot is on a white marbled surface, with lime halves nearby and a clear bowl of light yellow tortilla chips at the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The right garnishes take this soup to the next level. Crushed corn tortilla chips add satisfying crunch, while fresh cilantro leaves contribute a burst of herbal freshness. Creamy avocado slices and lime wedges provide cooling creaminess and a tangy finish. For extra heat, jalapeño slices or crushed chili flakes are fantastic.

Side Dishes

This soup stands well on its own, but pairing it with warm, soft corn tortillas or a simple green salad can round out your meal perfectly. A side of Mexican street corn or a fresh pico de gallo salsa brings additional texture and vibrant flavors that echo the main dish.

Creative Ways to Present

For a fun twist, serve the soup in individual hollowed-out mini pumpkins or small bread bowls for an impressive presentation at gatherings. Layer tortilla strips on top in artistic patterns or drizzle with a swirl of sour cream or Greek yogurt for creamy contrast and visual appeal.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, so leftovers are often even better the next day, making for a quick reheat when you’re short on time.

Freezing

This soup freezes exceptionally well. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags and label them with the date. Frozen soup can last up to 3 months. Just remember to leave out any delicate garnishes until you reheat and serve.

Reheating

To reheat, thaw the soup overnight in the refrigerator if frozen. Warm it gently on the stove over medium-low heat, stirring occasionally until heated through. If it has thickened too much in the fridge, simply add a splash of chicken broth or water to reach your desired consistency.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly and can save you prep time. Just shred the meat and toss it in during the step when you add the chicken to the soup.

What if I want less spice?

You can reduce or omit the jalapeños and adjust chili powder to suit your heat preference. The smoky flavors from smoked paprika and cumin will still shine through beautifully.

Is coconut cream necessary? Can I substitute something else?

Coconut cream adds a lovely richness and a hint of sweetness, but you can substitute with heavy cream or half-and-half if you prefer a dairy option. Just keep in mind it will change the flavor slightly.

Can I make this soup vegetarian?

Yes! Simply swap the chicken and chicken bone broth for vegetable broth and add extra beans, corn, or your favorite veggies to keep it hearty and delicious.

How long does it take to make this soup from start to finish?

From start to finish, including prep and simmering time, this Quick Chicken Tortilla Soup Recipe takes about 30–35 minutes, making it a speedy yet satisfying meal option.

Final Thoughts

This Quick Chicken Tortilla Soup Recipe is one of those dishes that feels like an instant classic — easy to prepare, wonderfully flavorful, and endlessly adaptable. I can’t recommend it enough for busy nights when you want something cozy and delicious on the table fast. Give it a try and watch it become a staple in your recipe collection too!