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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.

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.
an overhead view of chicken tortilla soup with fried tortilla strips on top.

What Is Chicken Tortilla Soup?

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

ingredients needed for chicken tortilla soup on a wooden cutting board.

Ingredient Notes

To make a single serving of Chicken Tortilla Soup, you’ll need the following ingredients:

  • Olive oil:  Opt for 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.
  • 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.
  • 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.
  • Corn: Whether fresh, frozen, or canned, corn adds a sweet, textural element to the soup.
  • Broth: Vegetable broth is the liquid base, but chicken broth can be used for a meatier flavor.
  • 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.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

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.
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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.

  1. 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.
  2. 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.
chicken pieces cooking in a small pot.
  1. Add the onions and peppers and cook for 4 minutes, stirring occasionally.
chopped onions and red peppers in a small pot.
  1. Add the garlic and cumin and cook, stirring frequently for 1 minute.
chopped onions, peppers, garlic and seasoning sauteeing in a small pot.
  1. Add the tomatoes and broth and bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes.
tortilla soup simmering in a small pot.
  1. Stir in the corn and the cooked chicken and cook another 5 minutes.
chicken tortilla soup in a small black pot.

Pour into a bowl and enjoy immediately.

a green bowl filled with chicken tortilla soup on a silver tray.

Expert Tips

  • 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.

Frequently Asked Questions

How Do I Store Leftovers?

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.

Is This Chicken Tortilla Soup Healthy?

This specific Chicken Tortilla Soup recipe leans toward the healthier side, offering a balanced meal packed with protein and veggies.

Can I Use A Slow Cooker For This Recipe?

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.

Is There A Vegetarian Version Of This Soup?

Absolutely, making a vegetarian Chicken Tortilla Soup is simple. Omit the chicken and opt for vegetable broth instead.

Serving Suggestions

Complementing your Chicken Tortilla Soup is a breeze with these versatile accompaniments.

  • Crusty Bread: A piece of crusty homemade bread can do wonders to soak up every last bit of the flavorful soup.
  • Spanish Rice: Enhance your meal by serving the soup alongside a small bowl of Spanish rice. This starchy addition will soak up the flavors and make the meal even more satisfying.
  • Simple Salad: Keep things light and fresh with a side salad. A simple cucumber salad or a fresh tomato salad goes perfectly.
  • Guacamole and Chips: A classic combo! The creaminess of the guacamole and the crunch of the tortilla chips add an extra layer of texture and flavor to your soup experience.

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 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!


Your Cooking For One Source
Because you’re worth it

Chicken Tortilla Soup For One

5 from 5 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 1 serving
Enjoy a warm, satisfying Chicken Tortilla Soup made just for one. Quick and easy, it's packed with chicken, tomatoes, and corn, perfect for any meal.

Ingredients 
 

  • 1 (4 to 6-ounce) boneless skinless chicken thigh , sliced into 1/2-inch strips
  • ¼ teaspoon kosher salt
  • 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
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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

Serving: 1serving, Calories: 297kcal, Carbohydrates: 11g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 75mg, Sodium: 633mg, Potassium: 431mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2192IU, Vitamin C: 67mg, Calcium: 25mg, Iron: 1mg

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.

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5 from 5 votes (3 ratings without comment)

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Recipe Rating




6 Comments

  1. Sarah says:

    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!

  2. Sue says:

    What can I use instead of corn? I am not allowed to have it. Thanks. This sounds yummy.

    1. Joanie Zisk says:

      You can use another vegetable instead of corn or simply leave it out altogether.

  3. Gail says:

    I have plain flour tortillas How do I make them crunchy?

    1. Joanie Zisk says:

      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/

  4. Michele says:

    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.