Chicken Tortilla Soup

This chicken tortilla soup recipe is the perfect cozy meal for when those chilly days roll around. Loaded up with chicken, beans, and veggies and topped with crunchy tortilla chips, this wholesome, delicious soup is so flavorful.

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We are huge soup fans in this house, and this gluten free chicken tortilla soup recipe is a favorite for flavor and crunch. If you like the Tex-Mex vibe, then be sure to try this chipotle chicken soup and this traditional Mexican sopa de lima. Check out all of our Healthy Soup Recipes for inspiration.

Why you will love this recipe

• A great way to use a rotisserie chicken.
• Easy to customize with all your favorite toppings. SO family-friendly.
• This recipe is gluten-free. Bonus!

Ingredient notes

Find the complete ingredient list, with measurements, in the recipe card below.

• Butter + Olive Oil – We use both. Butter adds flavor, and the oil has a high smoke point, so the butter doesn’t burn.
• Onion and Garlic – These aromatics help to build the base flavor of your soup.
• Flour – I recommend brown rice flour for a great gluten-free option.
• Taco Seasoning – This gives you that Tex-Mex taste. You can use my homemade taco seasoning with spices you probably have in your pantry, like cumin and chili powder.
• Chicken Broth – We like using broth for added savory goodness.
• Milk – This adds a touch of richness without making this a cream soup.
• Salsa – My FAVE ingredient in anything Tex-Mex. If your recipe is lacking, add salsa!
• Cooked Chicken – Cooked and shredded chicken works. It can be chicken breasts, dark meat, or both. Pick your poison. Shred from a rotisserie chicken using a couple of forks.
• Black Beans – Adds protein, fiber, and a lovely earthy flavor.
• Tortilla Chips – Use corn tortillas for a gluten-free option.

Equipment

Cutting Board and Knife – For prepping the veggies. We LOVE our Victorinox knife.

Large Saucepot – I like to use a large stainless steel pot to give me lots of room for stirring.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

First, on the stove in a large pot over medium heat, melt the butter and olive oil together. Once warm, add the chopped onion.

Season with salt and black pepper, then sauté until softened.

Step 2

Then, stir in the minced garlic and cook for another minute, stirring constantly. 

Step 3

Next, stir in the flour and cook for another minute, stirring constantly. Add in the taco seasonings, then the broth and milk. Stir well to combine everything.

Step 4

Finally, add the salsa, chicken, and black beans and stir once more. Bring everything to a low boil, then reduce to a simmer.

Step 5

After simmering for 30 minutes on the stovetop, taste and adjust the spice if you want.

Substitutions and recipe variations

Boost the vegetables in this recipe by adding some chopped bell peppers and celery with the onions. This chicken tortilla soup is without corn, but feel free to add some in.

Use a low-sodium chicken broth if you are concerned with salt intake.

For something a little richer, try this creamy taco soup.

Use fire-roasted tomatoes instead of salsa.

Serving suggestions

The fun for this chicken taco soup is in the toppings! Besides the chips, other great toppings for this soup are fresh chunks of avocado, green onions, cilantro, sour cream, shredded cheese, and fresh lime juice.

I also suggest serving with this super tasty Arepas Con Queso recipe, which is like a cheesy cornbread meets corn tortilla.

This is a great soup to serve for game day along with some old fashioned chili and a big bowl of chips.

Storage tips

To Store: Transfer cooled leftovers to an airtight container and keep in the refrigerator for up to 3 days.

To Freeze: Use freezer-safe containers and store in the freezer for up to 3 months. Thaw overnight in the fridge.

More chicken soup recipes

**This recipe was originally posted on November 13, 2015, updated on August 10, 2019, and updated again on December 20, 2022, and September 20, 2026.**

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