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This easy chicken tortilla soup is a flavorful one pot recipe made with tender chicken, fresh vegetables, and warm spices. It cooks in about 30 minutes and is perfectly portioned for one.
Featured Comment
“Very good and satisfying.”
– Sarah
Why You’ll Love This Recipe
- Bold Flavor: A Mexican inspired broth filled with tender chicken, vegetables, and warm spices.
- Quick to Make: This easy chicken tortilla soup cooks in about 30 minutes.
- Simple Ingredients: Made with everyday pantry staples for a dependable one pot soup.
- Customizable: Easy to adjust the spice level, vegetables, or toppings.
- Perfect Portion: A single serving recipe that gives you a fresh bowl without leftovers.
Chicken tortilla soup has always been one of my favorite comfort meals, and I knew I needed a version sized just right for one.
This recipe brings together tender chicken, a flavorful broth, and fresh vegetables in a way that feels satisfying without being complicated. It uses simple ingredients, cooks quickly, and gives you all the bold flavors of classic chicken tortilla soup in a portion that fits your everyday life.
I hope this becomes one of those easy soups you come back to again and again.
Enjoy your soup with a slice of French bread, a small cucumber salad, fresh tomato salad, or a small batch of guacamole paired with homemade tortilla chips.
Ingredients
If you have any ingredients leftover from this small batch chicken tortilla soup recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: A 4 to 6 ounce boneless, skinless chicken breast or thigh is the right amount for this recipe. Slice it into half inch strips so it cooks quickly and evenly. If you have extra chicken, use it in brunswick stew for one or chicken paprika for one.
- Onion and Garlic: These build flavor in the soup, so don’t skip them.
- Red Bell Pepper: Adds natural sweetness and a bit of crunch. Any bell pepper works, including green, yellow, or orange. Extra peppers are great in caponata for one, lo mein for one, or chicken shawarma for one.
- Tomatoes: Use one medium fresh tomato or three fourths cup of canned diced tomatoes, which is about half of a fifteen ounce can. Any leftovers can be used in lentil soup for one or spanish rice for one.
- Corn: Fresh, frozen, or canned corn all work well and bring subtle sweetness. If you have extra, use it in chicken fried rice for one, Mexican street corn salad, or a small corn casserole.
- Broth: Vegetable broth keeps the soup light, but chicken broth is just as good. Use leftover broth in baked black bean tacos for one or chickpea curry for one.
- Seasonings: Ground cumin, kosher salt, and coarsely ground black pepper season the soup. If you are using table salt, reduce it to one eighth teaspoon. I use Diamond Crystal kosher salt because it dissolves quickly and seasons evenly.
Recipe Variations
These simple variations let you customize this easy chicken tortilla soup to match your taste.
- Vegan Version: Swap the chicken for tofu, tempeh, or a handful of black beans and use vegetable broth.
- Spicy Version: Add jalapeños, red pepper flakes, cayenne, or chipotle peppers in adobo for deeper heat.
- Creamy Version: Stir in a spoonful of sour cream, heavy cream, or coconut milk for a smooth, rich broth.
- Extra Vegetables: Add zucchini, carrots, spinach, or extra bell peppers for more color and nutrition.
- Hearty Bean Version: Add black beans or pinto beans to create a filling, protein packed soup.
How To Make Chicken Tortilla Soup For One
These step-by-step photos and instructions help you visualize how to make this single serve one-pot chicken tortilla soup recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Season the chicken with salt and pepper. Heat the oil in a 2-quart saucepan over medium heat.
- Add the chicken and cook for about 6 minutes, or until fully cooked. Transfer to a plate and cover.
- In the same pan, cook the onions and bell peppers for about 4 minutes, stirring occasionally.
- Add the garlic and cumin and cook for 1 minute, stirring often.
- Stir in the tomatoes and broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the corn and cooked chicken. Simmer for 5 more minutes.
Expert Tips
- Consider Using Cooked Chicken: This recipe starts with raw chicken, but leftover cooked chicken or rotisserie chicken can be substituted to save time.
- Choose Low Sodium Broth: Using low sodium vegetable or chicken broth helps you control the salt level. Adjust the seasoning to taste.
- Add Heat: For a spicier soup, sauté chopped jalapeños with the onions and peppers or add red pepper flakes.
- Taste and Adjust: Taste the soup before serving and adjust the salt if needed, especially when using pre seasoned broth.
- Finish With Toppings: Add avocado, cilantro, shredded cheese, tortilla strips, or sour cream for extra flavor and texture.
How To Make Chicken Tortilla Soup In A Slow Cooker
This recipe can easily be prepared in a slow cooker for a hands off option.
Place the chicken in a 1.5 or 2 quart slow cooker and season with cumin, salt, and pepper.
Add the onions, bell pepper, garlic, tomatoes, corn, and broth. Stir, cover, and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the flavors have developed.
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 the oil in a small saucepan over medium heat.
- Add the chicken and cook for about 6 minutes, or until fully cooked. Transfer to a plate and cover.
- In the same pan, cook the onions and bell peppers for about 4 minutes, stirring occasionally.
- Add the garlic and cumin and cook for 1 minute, stirring often.
- Stir in the tomatoes and broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the corn and cooked chicken. Simmer for 5 more minutes.
- Serve hot and enjoy!
Notes
- Consider Using Cooked Chicken: This recipe starts with raw chicken, but leftover cooked chicken or rotisserie chicken can be substituted to save time.
- Choose Low Sodium Broth: Using low sodium vegetable or chicken broth helps you control the salt level. Adjust the seasoning to taste.
- Add Heat: For a spicier soup, sauté chopped jalapeños with the onions and peppers or add red pepper flakes.
- Taste and Adjust: Taste the soup before serving and adjust the salt if needed, especially when using pre seasoned broth.
- Finish With Toppings: Add avocado, cilantro, shredded cheese, tortilla strips, or sour cream for extra flavor and texture.
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.