Soups & Stews
Betty Crocker’s chicken tortilla soup delivers the perfect balance of hearty broth, tender chicken, and crispy tortilla strips that elevate every spoonful. This recipe captures the essence of classic comfort food with a zesty lime finish that brightens every bite.
The secret lies in properly toasting the tortillas for that signature crunch, while a simple homemade broth builds rich, savory depth.
What sets this recipe apart is its approachability—no complicated techniques, just a foolproof method that yields restaurant-quality results in under an hour. You’ll start with sautéed aromatics, then build the soup layer by layer, ensuring each ingredient shines.
The lime juice at the end isn’t just for flavor; it cuts through the richness, leaving your taste buds refreshed.
By the time you serve this soup, you’ll have a steaming bowl of warmth with crispy tortilla edges that add satisfying texture to every spoonful. The broth is rich yet balanced, the chicken tender, and the lime finish gives it that bright, inviting zing.
It’s the kind of dish that feels like a hug on a chilly day—or any day, really.
Perfect for weeknight dinners or meal prep, this soup scales easily for a crowd. The crispy tortilla strips stay crunchy even when reheated, making it ideal for leftovers. Let’s get cooking—this recipe is about to become a staple in your kitchen.
Ingredients for betty crocker chicken tortilla soup
Sixteen ingredients. One steaming bowl of comfort. Crispy tortillas and zesty lime make all the difference.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Diced Tomatoes 🍅 | 14 ½ oz | Fire-roasted preferred |
| Black Beans 🌾 | 15 oz | Drained and rinsed |
| Corn Kernels 🌽 | 15 oz | Drained and rinsed |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Flour Tortillas 🍞 | 6 whole | Medium size, store-bought |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Cumin 🌿 | ½ tsp | Toasted for depth |
| Chopped Fresh Cilantro 🌿 | ¼ cup | For garnish |
| Shredded Cheddar Cheese 🧀 | ½ cup | Optional topping |
The tortillas are the star here—Burrito brand from the grocery store works perfectly for that crispy texture. Look for medium-sized flour tortillas, not the giant ones. The chicken breast should be boneless, skinless, and cut into even pieces for consistent cooking. Costco or Walmart usually have the best prices on canned beans and corn, but any brand works. Fresh garlic and lime juice make a world of difference, so don't skimp. The broth is where the soup builds its depth—low-sodium is key so you control the seasoning.
No fire-roasted tomatoes? Regular diced tomatoes work fine. Fresh cilantro too expensive? Dried cilantro or parsley at half the amount gets you close. Want to skip the cheese? Avocado slices add richness without dairy. The tortilla strips stay crispy even when reheated, but if you're worried, toast them fresh before serving. For a spicier kick, add a pinch of cayenne to the broth. The cumin should be toasted in a dry pan for 30 seconds before adding—worth the extra minute.
Store the broth base in the fridge for 4 days or freeze for 3 months. The tortillas crisp up best when toasted fresh, but you can prep them ahead and reheat at 375°F for 2-3 minutes. This soup reheats beautifully—just add a splash of water or broth to loosen it. For meal prep, portion the broth and toppings separately so everything stays fresh. The lime juice should be added fresh when serving, not before storing.
Why You'll Love This Recipe
- No Chopping Nightmares: I swear by this recipe because the chicken breasts just need a quick slice—not dice, not julienne—just simple strips. The onion gets a rough chop, but honestly? You can’t mess it up, and the garlic cloves? Just smash them. Done.
- Garlic-Tomato Magic: That canned diced tomato base with the black beans and garlic? It’s where the real flavor lives. The tomatoes soften into a rich, slightly tangy broth, while the beans add this perfect earthy depth—like a hug in a bowl. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. The chicken stays tender, the tortilla strips add crunch, and it reheats like a dream. Pack it in jars or containers, and suddenly you’ve got a week’s worth of effortless lunches that don’t taste like leftovers.
- Budget-Friendly Powerhouse: Boneless chicken breasts stretch further than you’d think when shredded, and canned tomatoes? They’re the unsung MVP of affordable cooking. A single batch feeds four for under $10, and the leftovers? Just as good the next day—if they last that long.
Step-by-step instructions for betty Crocker chicken tortilla soup
Here's the method for creating restaurant-quality tortilla soup with perfectly crispy strips and balanced flavors.
Sear and Shred the Chicken
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the 1.5 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the edges are lightly browned and the internal temperature reaches 165°F. The chicken should release easily from the pan when ready.
Using tongs, transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then shred it using two forks into ½-inch thick strands. Set aside—you'll return it to the pot later. Don't skip this resting time; it prevents the chicken from becoming dry when it returns to the hot broth.
Build the Flavor Base
In the same Dutch oven, add the remaining 1 tablespoon olive oil over medium heat. Add the 1 whole diced yellow onion and cook for 5 minutes until softened and translucent. Add the 4 cloves minced garlic cloves and cook for another 30 seconds until fragrant—this prevents the garlic from burning.
Stir in the 0.5 tsp dried cumin, 0.5 tsp ground black pepper, and 1.5 tsp salt, cooking for 30 seconds to toast the spices and release their aromas. Then add the 14.5 oz canned diced tomatoes and cook for 2 minutes until the raw tomato smell disappears. This step forms the flavor foundation for your soup.
Simmer the Broth and Vegetables
Pour in the 4 cups chicken broth and bring to a gentle boil. Add the 15 oz drained black beans and 15 oz drained corn kernels, then reduce heat to medium-low. Let the soup simmer uncovered for 10 minutes to allow the flavors to meld together. You'll notice the broth will thicken slightly as it cooks.
Return the shredded chicken to the pot and stir gently to combine. Continue simmering for another 5 minutes to heat the chicken through completely. The soup should now have a rich, savory base with tender chicken and warm spices. Taste and adjust seasoning if needed—this is where you can add more salt or pepper if desired.
Prepare the Crispy Tortilla Strips
Cut each of the 6 whole flour tortillas into ¼-inch wide strips—about 10-12 strips per tortilla. Arrange them on a baking sheet in a single layer, making sure they don't overlap. Brush both sides lightly with olive oil using a pastry brush, then sprinkle lightly with salt.
Bake at 400°F for 8-10 minutes, flipping halfway through, until the edges are deep golden brown and crispy. Watch them carefully—they burn quickly once they reach this color. Remove from oven and keep warm while you finish the soup. These crispy strips are what make this soup special, so don't rush this step.
Finish and Serve
Return the soup to a gentle simmer and stir in the 2 tbsp freshly squeezed lime juice. This brightens all the flavors and cuts through the richness of the soup. Let it simmer for 2 minutes to incorporate the lime completely. The soup should now have a perfect balance of tangy, savory, and slightly spicy notes.
Ladle the hot soup into bowls, then top each serving with 2-3 crispy tortilla strips. Garnish with 0.25 cup chopped fresh cilantro and, if using, sprinkle with 0.5 cup shredded cheddar cheese on top. Serve immediately with additional tortilla strips on the side for dipping or topping.
Pro Tips For Making Betty Crocker Chicken Tortilla Soup
- SEAR THE CHICKEN FIRST: The recipe might call for boiling the chicken whole, but I learned the hard way—searing 1-inch cubes in a hot skillet with a little oil first adds depth. Just 2-3 minutes per side until golden, then finish in the broth. The crust keeps the meat from drying out later, and the flavor jumps off the plate.
- SWAP THE ONION: Yellow onion is fine, but I now use half white onion and half vidalia sweet onion for brightness. Dice them small—no bigger than ¼-inch—and sauté until translucent before adding garlic. The recipe’s onion taste gets more interesting, and you won’t taste the raw bite.
- DON’T IGNORE THE BEAN DRAIN: The recipe likely says to rinse the black beans, but I skip it—unless you’re using canned beans with that weird sodium bisulfite preservative. If yours taste off, give them a quick rinse, but drain well first. Waterlogged beans turn your soup into a mushy mess, and no one wants that.
- SIMMER LOW AND LONG: After everything’s in the pot, resist the urge to crank the heat. A gentle simmer (small bubbles, occasional skimming) for 20-25 minutes lets the flavors meld without breaking the tomatoes into sludge. I used to rush it, and the soup always tasted flat afterward.
Creative variations of this recipe
Spicy Southwest Twist
Transform this classic into a fiery fiesta with 1 tbsp chipotle powder and ½ tsp cayenne pepper added to the broth. For extra heat, stir in 1 minced jalapeño with the onions.
Top each bowl with ¼ cup crumbled queso fresco and 2 tbsp diced avocado—the creamy avocado cools the burn beautifully. 🌶️
Creamy Avocado Version
Blend 1 ripe avocado with ½ cup sour cream and 2 tbsp lime juice for a silky, creamy topping. Ladle this mixture over the soup just before serving, or stir it in at the end for a cooler, richer flavor. This version feels indulgent but keeps the dish light. 🥑
Vegetarian Swap
Replace the chicken with 1 lb extra-firm tofu pressed and cubed, or 15 oz chickpeas for protein. For depth, add 1 tbsp soy sauce to the broth and ½ cup diced bell peppers with the onions.
The tortilla strips remain the star—just ensure they’re extra crispy to mimic the chicken’s texture. 🌱
Slow Cooker Adaptation
For hands-off cooking, combine all ingredients (except tortilla strips and lime juice) in a 6-quart slow cooker on LOW for 6-7 hours or HIGH for 3-4 hours.
Toast the tortilla strips separately at the end, then add lime juice just before serving. This method deepens the broth’s flavor while keeping prep simple. ⏳
Taco-Inspired Toppings Bar
Turn serving into a fun assembly with a toppings bar! Set out small bowls of pickled red onions, sliced radishes, crumbled cotija cheese, and extra lime wedges. Let everyone customize their soup—this works especially well for parties or family dinners. 🍽️
Meatball Upgrade
Add 12 beef or turkey meatballs (store-bought or homemade) to the soup during the final 5 minutes of simmering. Use ½ cup breadcrumbs and 1 egg in your meatball mix for extra texture. The meatballs soak up the broth beautifully, adding a hearty element. 🥘
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Chicken thighs add even more flavor and richness to the soup. Use 1.5 lb boneless, skinless thighs instead, and increase cooking time to 8-10 minutes until fully cooked (165°F internal temp). The skin-on version would be even more flavorful, but you'll need to remove it before shredding.
How do I make the tortilla strips extra crispy?
The key is baking them at 400°F for 8-10 minutes with minimal oil, then flipping halfway. For maximum crunch, cut them ¼-inch wide and arrange them in a single layer. Brush with oil again after flipping if they need more crispiness. Store-bought tortillas work best—homemade ones can be too soft.
Can I make this soup ahead of time?
Yes! Prepare the soup base (without lime juice) up to 2 days ahead and refrigerate. Reheat on the stove over medium-low heat until warmed through. Toast the tortilla strips fresh before serving—they lose crispness when reheated. For freezing, store the broth and toppings separately for up to 3 months.
What if I don't have fresh lime juice?
Use 2 tbsp bottled lime juice instead, but it won't have the same bright flavor. For a substitute, mix 1 tbsp lemon juice + 1 tsp sugar to mimic the tang. The lime is crucial for balancing the soup's richness, so if possible, use fresh.
How can I make this soup gluten-free?
Replace the flour tortillas with corn tortillas (cut into strips and baked at 400°F for 6-8 minutes) or use gluten-free flour tortillas. Also check your broth and spices for hidden gluten—most store-bought versions are safe, but always verify labels. The rest of the recipe remains unchanged.