This post may contain affiliate links. Please read our disclosure policy.
Chicken Tortilla Soup is a flavorful, single serving meal that’s easy to make and incredibly satisfying. Filled with tender chicken, juicy tomatoes, and sweet corn, this comforting soup is perfect for when you want a hearty dish without an abundance of leftovers.
Enjoy your chicken tortilla soup with warm French bread, a crisp cucumber salad, a fresh tomato salad, or creamy guacamole paired with crunchy tortilla chips.
Why You’ll Love This Recipe
- Bold Flavor: Each bite is loaded with rich, satisfying flavors.
- Fast and Simple: Ready to enjoy in just 30 minutes.
- Nutritious and Complete: A hearty mix of protein, vegetables, and spices in one bowl.
- Flexible Ingredients: Easy to tweak to match your preferences.
- Single Serving: Perfectly portioned for one, with no leftovers to manage.
Originating from Mexico, Chicken Tortilla Soup is a hearty dish made with a tangy tomato base, flavorful spices, tender chicken, and often topped with tortilla strips. This soup strikes the perfect balance of comfort and vibrant flavor.
Our single serving version captures all the rich, traditional flavors of this classic soup but is perfectly portioned for one. It’s an ideal choice when you want a homemade, comforting meal without extra leftovers.
Ingredients
If you have any ingredients leftover from this small batch chicken tortilla soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Use extra virgin olive oil for its rich flavor and health benefits. Regular olive oil can be substituted if you prefer a milder taste.
- Chicken: A 4-6 ounce boneless, skinless chicken breast or thigh works well. Slice into 1/2-inch strips for quick cooking. Leftover chicken can be used in Brunswick Stew or Chicken Paprika.
- Onion and Garlic: These provide the base flavor for the soup. Skipping them will result in a less flavorful dish.
- Red Bell Pepper: Adds a hint of sweetness and crunch. Green, yellow, or orange bell peppers can be used instead. Extra peppers can be used in Caponata, Lo Mein, or Chicken Shawarma.
- Tomatoes: Use one medium fresh tomato or 3/4 cup of canned diced tomatoes (about half of a 15-ounce can). Leftovers are great in Lentil Soup or Spanish Rice.
- Corn: Fresh, frozen, or canned corn adds sweetness and texture. Leftovers work well in Chicken Fried Rice, Mexican Street Corn Salad, or Corn Casserole.
- Broth: Vegetable broth is recommended, but chicken broth is also delicious. Use leftover broth in Baked Black Bean Tacos or Chickpea Curry.
- Seasonings: Include ground cumin, kosher salt, and coarsely ground black pepper. If using table salt, reduce the amount to 1/8 teaspoon. I use Diamond Crystal kosher salt for its clean flavor and easy dissolving.
Recipe Variations
This easy chicken tortilla soup recipe can be easily customized to suit your taste and dietary preferences.
- Vegan Option: Replace the chicken with plant-based proteins like tofu or tempeh. Use vegetable broth as the base.
- Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes for extra heat.
- Creamy Twist: Stir in a dollop of sour cream, a splash of heavy cream, or coconut milk for a creamy texture.
- Extra Vegetables: Include zucchini, carrots, or spinach for added nutrition. Adjust cooking times as needed for different vegetables.
How To Make Chicken Tortilla Soup
These step-by-step photos and instructions help you visualize how to make this single serve chicken tortilla soup recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Sprinkle the chicken with salt and pepper. Heat oil in a 2-quart saucepan over medium heat for 30 seconds.
- Add the chicken to the pan and cook for about 6 minutes, or until fully cooked. Transfer to a plate, cover, and set aside.
- In the same pan, sauté the onions and peppers for 4 minutes, stirring occasionally.
- Add garlic and cumin, stirring frequently, and cook for 1 minute.
- Stir in the tomatoes and broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
- Add the corn and cooked chicken. Cook for 5 more minutes.
Serve hot and enjoy!
Expert Tips
- Use Leftover Chicken: Save time by using cooked chicken, like shredded rotisserie chicken, for this soup.
- Control Sodium: Choose low-sodium vegetable or chicken broth to manage the salt level. Adjust salt to taste as you cook.
- Add Heat: For extra spice, sauté chopped jalapeños with the onions and peppers or sprinkle in red pepper flakes.
- Adjust Flavor: Taste the soup before serving and adjust the salt if needed, especially if using a pre-seasoned broth.
- Top It Off: Customize your soup with toppings like avocado, cilantro, shredded cheese, tortilla strips, or sour cream.
How To Make Chicken Tortilla Soup In A Slow Cooker
If you prefer using a slow cooker, this soup can easily be adapted for that method. While the stovetop version is quick and simple, the slow cooker option allows for a hands-off approach with the same flavorful results.
Slow Cooker Instructions:
- Place the chicken (thigh or breast) in a 1.5-quart or 2-quart slow cooker and season with cumin, salt, and pepper.
- Add the onions, red bell pepper, garlic, tomatoes, corn, and your choice of broth.
- Stir everything to combine, then cover with the lid.
- Cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the flavors are well-developed.
This method is perfect for busy days when you want to let the soup simmer while you take care of other tasks.
Frequently Asked Questions
Yes, rotisserie chicken or any leftover cooked chicken works well in this recipe. Simply add it when you stir in the corn.
Absolutely! Add chopped jalapeños, red pepper flakes, or a dash of hot sauce for extra heat.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
While this is a single serving recipe, you can double it and freeze any extra in an airtight container for up to 3 months.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve chicken tortilla soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Tortilla Soup For One
Equipment
Ingredients
- 1 (4 to 6-ounce) boneless skinless chicken thigh -sliced into ½-inch strips
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon olive oil
- ¼ cup chopped onions
- ¼ cup chopped red bell peppers
- 1 clove garlic , minced
- ½ teaspoon ground cumin
- 1 medium tomato -chopped
- 1 cup vegetable broth or chicken broth
- ¼ cup frozen whole kernel corn
Instructions
- Season the chicken with salt and pepper. Heat oil in a 2-quart saucepan over medium heat for 30 seconds.
- Add the chicken and cook for about 6 minutes, or until fully cooked. Transfer to a plate, cover, and set aside.
- Sauté the onions and bell peppers in the same pan for 4 minutes, stirring occasionally.
- Stir in the garlic and cumin, cooking for 1 minute while stirring frequently.
- Add the chopped tomatoes and broth. Bring to a boil over medium-high heat, then reduce to low and simmer for 15 minutes.
- Stir in the corn and cooked chicken, and cook for 5 more minutes.
- Serve hot and enjoy!
Notes
- Use Leftover Chicken: Save time by using cooked chicken, like shredded rotisserie chicken, for this soup.
- Control Sodium: Choose low-sodium vegetable or chicken broth to manage the salt level. Adjust salt to taste as you cook.
- Add Heat: For extra spice, sauté chopped jalapeños with the onions and peppers or sprinkle in red pepper flakes.
- Adjust Flavor: Taste the soup before serving and adjust the salt if needed, especially if using a pre-seasoned broth.
- Top It Off: Customize your soup with toppings like avocado, cilantro, shredded cheese, tortilla strips, or sour cream.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Very good and satisfying. Using what I had on hand, I subbed bell pepper for diced carrot and threw in a can of green chiles with my canned diced tomato. Also threw in a couple tablespoons of chipotle salsa for a smoky taste! Garnished it with sour cream, shredded cheese, crushed chips, and tapatio. Will be on repeat in my house for sure!
What can I use instead of corn? I am not allowed to have it. Thanks. This sounds yummy.
You can use another vegetable instead of corn or simply leave it out altogether.
I have plain flour tortillas How do I make them crunchy?
You can slice the tortillas into strips or wedges, toss them with a little olive oil and bake them for 8-12 minutes in a 350°F oven. Check out our Baked Tortilla Chips recipe for more information: https://onedishkitchen.com/baked-tortilla-chips/
I made this recipe using chicken from a roasted chicken and vegetable broth. ( I could not get chicken broth during the pandemic.) It was very good with added shredded cheddar and avocado on top.