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Enjoy a bowl of our Chicken Tortilla Soup for One. Packed with tender chicken, juicy tomatoes, and sweet corn, this recipe is not only easy to make but also deeply satisfying. Perfect for when you need a comforting meal without the hassle of leftovers, this single-serving soup delivers a flavorful and fulfilling experience in every bite. It’s the ideal choice for a quick and comforting meal any day.
Pair your flavorful chicken tortilla soup with a side of warm French bread, a crisp cucumber salad, a refreshing tomato salad, or creamy guacamole and crunchy homemade tortilla chips.
Why You’ll Love This Recipe
- Flavor-packed: Every spoonful delivers an explosion of flavors.
- Quick & Easy: Cooks in just 30 minutes!
- Balanced Meal: Protein, veggies, and spices all in one bowl.
- Customizable: Easily adapt ingredients to suit your diet.
- Perfectly Sized: Serves one, so you won’t be swimming in leftovers.
Originating from Mexico, Chicken Tortilla Soup is a warm, flavorful dish that combines a tangy tomato base with spices, chicken, and typically, tortilla strips. It’s the perfect blend of comfort and zest.
Ingredients
If you have any ingredients leftover from this easy chicken tortilla soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: I recommend using extra virgin olive oil for its robust flavor and nutritional benefits. This unrefined oil is rich in vitamins and brings out the true essence of olives. If you prefer a lighter taste, you can use regular olive oil as a substitute.
- Chicken: Choose a 4-6 ounce piece of boneless, skinless chicken, either thigh or breast. Slice it into 1/2-inch strips for quicker cooking and easier eating. If you’ve got extra chicken, use it in Brunswick Stew or Chicken Paprika.
- Onions and garlic: These aromatic ingredients are the backbone of the soup’s flavor. Skipping them would result in a less flavorful dish.
- Red bell pepper: Adds a sweet crunch to the soup. However, if you prefer, green, yellow, or orange bell peppers work too. Leftover bell peppers can be added to Caponata, Lo Mein, or Chicken Shawarma.
- Tomatoes: Either a medium fresh tomato or 3/4-cup of canned diced tomatoes will suffice. The canned option is approximately half of a 15-ounce can. Use leftover tomatoes in Lentil Soup or Spanish Rice.
- Corn: Whether fresh, frozen, or canned, corn adds a sweet, textural element to the soup. Consider using any leftover corn in Chicken Fried Rice, Mexican Street Corn Salad, or Corn Casserole.
- Broth: Vegetable broth is the liquid base, but chicken broth can be used for a meatier flavor. Leftover broth can be used in Baked Black Bean Tacos or Chickpea Curry.
- Seasonings: Ground cumin, kosher salt, and coarsely ground black pepper are recommended. Kosher salt is a versatile option because it dissolves quickly without the bitter taste common in table salt. If you only have table salt, limit the amount to 1/8 teaspoon. The brand of kosher salt I use is Diamond Crystal.
Recipe Variations
This Chicken Tortilla Soup recipe is incredibly flexible, so feel free to get creative with your adaptations.
- Go Vegan: Skip the chicken altogether and add in plant-based protein like tofu or tempeh. Swap the regular broth for vegetable broth.
- Spice it Up: Add a handful of chopped jalapeños or a sprinkle of red pepper flakes for a spicier kick.
- Creamy Version: Add a dollop of sour cream or a splash of heavy cream or coconut milk for a creamier texture.
- Additional Veggies: Incorporate more vegetables like zucchini, carrots, or even spinach for a nutritional boost. Just be mindful of the cooking times for different veggies.
How To Make Chicken Tortilla Soup For One
These step-by-step photos and instructions help you visualize how to make a single bowl of Chicken Tortilla Soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Sprinkle all sides of the chicken pieces with salt and pepper. In a 2-quart saucepan over medium heat, heat the oil for 30 seconds.
- Place the chicken in the pan and cook for 6 minutes until all pieces are cooked through. Transfer chicken to a large plate, cover, and set aside.
- Add the onions and peppers and cook for 4 minutes, stirring occasionally.
- Add the garlic and cumin and cook, stirring frequently for 1 minute.
- Add the tomatoes and broth and bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes.
- Stir in the corn and the cooked chicken and cook another 5 minutes.
Pour into a bowl and enjoy immediately.
Expert Tips
- Utilize Leftover Chicken: Speed up your cooking process by using cooked, leftover chicken. Using pre-cooked rotisserie chicken is a great time-saver for this Chicken Tortilla Soup recipe.
- Manage Sodium Levels: For a healthier version, choose low-sodium vegetable or chicken broth. This gives you full control over the sodium content in your soup.
- Spice It Up: If you’re craving some heat, toss in some chopped jalapeño while sautéing the onions and peppers. A pinch of red pepper flakes can also elevate the spice factor.
- Fine-Tune the Flavor: The salt level may vary depending on the broth you select. Always taste the soup before it’s done and adjust the salt as needed.
- Garnish Galore: Elevate your soup with your choice of toppings. Options include chopped avocado, fresh cilantro, shredded cheese, crunchy tortilla strips, or a spoonful of sour cream.
Frequently Asked Questions
Keep any remaining soup in a sealed container in the fridge for optimal freshness. It will last up to 4 days.
Freezing Option: For longer storage, place the soup in an airtight container and freeze it. It can be stored this way for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in a small saucepan on the stovetop.
This specific Chicken Tortilla Soup recipe leans toward the healthier side, offering a balanced meal packed with protein and veggies.
While this soup is designed to cook quickly on the stove, you can also prepare it in a slow cooker.
To create a slow cooker version:
Add the chicken (thigh or breast) to the slow cooker, and season with cumin, salt, and pepper.
Include the onions, red bell pepper, garlic, tomatoes, corn, and your choice of broth.
Give everything a good stir, secure the lid, and set the slow cooker on low for 6 hours or high for 3 hours.
Making vegetarian Chicken Tortilla Soup is simple. Omit the chicken and opt for vegetable broth instead.
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 homemade chicken tortilla soup 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 1/2-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
- Sprinkle all sides of the chicken pieces with salt and pepper. In a 2-quart saucepan over medium heat, heat the oil for 30 seconds.
- Place the chicken in the pan and cook for 6 minutes until all pieces are cooked through. Transfer chicken to a large plate, cover, and set aside.
- Add the onions and bell peppers and cook for 4 minutes, stirring occasionally.
- Add the garlic and cumin and cook, stirring frequently for 1 minute.
- Add the chopped tomatoes and broth and bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes.
- Stir in the corn and the cooked chicken and cook another 5 minutes.
- Pour into a bowl and enjoy immediately.
Notes
- Utilize Leftover Chicken: Speed up your cooking process by opting for cooked, leftover chicken. Using pre-cooked rotisserie chicken is a great time-saver for this Chicken Tortilla Soup recipe.
- Manage Sodium Levels: For a healthier version, choose low-sodium vegetable or chicken broth. This gives you full control over the sodium content in your soup.
- Spice It Up: If you’re craving some heat, toss in some chopped jalapeño while sautéing the onions and peppers. A pinch of red pepper flakes can also elevate the spice factor.
- Fine-Tune the Flavor: The salt level may vary depending on the broth you select. Always taste the soup before it’s done and adjust the salt as needed.
- Garnish Galore: Elevate your soup with your choice of toppings. Options include chopped avocado, fresh cilantro, shredded cheese, crunchy tortilla strips, or a spoonful of 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.