This South of the Border Chicken Tortilla Soup is packed with tender shredded chicken, black beans, sweet corn, colorful bell peppers, and warm Southwestern spices simmered in savory chicken broth.

Crispy homemade tortilla strips, creamy avocado, and fresh cilantro add the finishing touches to a hearty, flavorful bowl of soup.

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If you enjoy hearty, vegetable-forward soups, you might also love our vibrant Emerald Green Soup, which delivers bold flavor and nourishing greens in every bowl.

Why You’ll Love This Chicken Tortilla Soup

• Bold Southwestern flavor with simple pantry ingredients
• Easy one-pot recipe ready in under an hour
• Perfect for meal prep and leftovers
• Naturally customizable (spicy, mild, dairy-free, or gluten-free)

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This soup fits perfectly into a weekly soup rotation, especially alongside lighter options like Asparagus and Sweet Potato Soup, which balances earthyi and naturally sweet flavors.

Tips for the Best Chicken Tortilla Soup

• Rotisserie chicken saves time and adds flavor
• Simmer longer for a deeper, richer broth
• Add a splash of lime juice just before serving for brightness
• Use fire-roasted tomatoes for extra smokiness

This South Of The Border Chicken Tortilla Soup is everything a great soup should be-easy, comforting, and bursting with flavor.

Ingredients for South Of The Border Chicken Tortilla Soup

This South of the Border Chicken Tortilla Soup brings together tender shredded chicken, black beans, sweet corn, colorful bell peppers, and warm Southwestern spices in a savory chicken broth.

Crispy homemade tortilla strips, creamy avocado, and fresh cilantro finish each bowl with plenty of flavor and texture.

Recipe Details

Prep Time: About 15 minutes

Cook Time: About 20 minutes

Total Time: About 35 minutes

Ingredients

6 tablespoons avocado oil, divided

6 corn tortillas, cut into 1×1-inch strips

1 small white onion, dice

1 red bell pepper, diced

1 green bell pepper, diced

2 garlic cloves, minced

4 cups of chicken broth

1 cup water

¾ teaspoon ground cumin

½ teaspoon chili powder

1 (15-oz) can black beans, drained and rinsed

1 cup frozen sweet corn kernels, thawed

2 cups shredded cooked chicken breast

1 teaspoon Himalayan salt (optional)

Diced avocado, and fresh chopped cilantro, for optional garnish

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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Instructions

Place a large frying pan over medium heat. Add 3 tablespoons of avocado oil and heat. Add tortilla strips and fry until they are crisp.

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Remove from heat and using a slotted spoon, remove strips from oil and place onto a plate and set aside.

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Next add 3 tablespoons of avocado oil to a 4 quart soup pot and heat. Add the diced onions, garlic, bell peppers, and saute until fragrant.

Next pour in the chicken broth, water, cumin, and chili powder. Stir to mix all ingredients. Next add the black beans, sweet corn, and shredded chicken.

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Bring the soup to a boil, then turn heat down to a simmer for about 10 minutes.

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Ladle soup into soup bowls and garnish with the tortilla strips, diced avocado, and chopped fresh cilantro.

Serving Suggestions

Serve this chicken tortilla soup hot with plenty of crispy tortilla strips scattered over the top. Diced avocado adds a creamy contrast, while fresh cilantro brings a bright, fresh finish.

For a simple meal, serve the soup on its own or pair it with a crisp green salad. Put the garnishes in small bowls at the table so everyone can finish their soup the way they like it.

How to Store Leftovers

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days.

Store the fried tortilla strips separately at room temperature in an airtight container so they stay crisp. Keep avocado and cilantro separate and add them after reheating.

Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until heated through.

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Frequently Asked Questions

Can I use leftover cooked chicken?

Yes. This recipe calls for shredded cooked chicken, making it a convenient way to use chicken you already have prepared. Add it to the soup as directed and simmer until everything is heated through.

Can I make chicken tortilla soup ahead of time?

Yes. The soup can be prepared ahead and refrigerated. For the best texture, keep the crispy tortilla strips and fresh garnishes separate until serving.

How do I keep the tortilla strips crispy?

Let the fried tortilla strips cool completely before storing them in an airtight container. Do not add them to the soup until just before serving, since they will soften as they absorb the broth.

Is this chicken tortilla soup gluten-free?

Is this chicken tortilla soup gluten-free?
Yes. This chicken tortilla soup is gluten-free as written, with no flour or other gluten-containing thickeners added to the soup.

If you’re using store-bought chicken broth, check the label and choose one specifically marked gluten-free, since some brands may have cross-contact with wheat during processing.

You can also use our Homemade Chicken Broth for the recipe.

Corn tortillas are naturally made from corn, but check the package and choose tortillas labeled gluten-free if you need to avoid cross-contact.

Can I freeze chicken tortilla soup?

Yes. Freeze the cooled soup without the tortilla strips, avocado, or cilantro in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add fresh garnishes when serving.

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If you enjoy soups with smoky depth and protein-rich ingredients, our Pumpkin Chorizo Soup is another bold, satisfying option worth trying.

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