Soups & Stews
Betty Crocker’s chicken tortilla soup delivers the kind of warm, spiced comfort that turns a simple weeknight into a cozy meal.
This one-pot recipe combines tender chicken, hearty corn, and flavorful tomato broth, all finished with crispy tortilla strips—just like the brand’s classic version, but with a few modern shortcuts.
The secret lies in balancing sautéed spices with slow-simmered flavors, creating a soup that’s both familiar and satisfying without requiring hours in the kitchen.
What sets this recipe apart is its foolproof technique—you’ll start with a simple spice blend that builds depth, then let the broth develop rich, tomato-infused flavor while the chicken cooks through.
The tortilla strips add a satisfying crunch, and optional toppings like avocado or sour cream let you customize it to your taste. It’s the kind of dish that feels like a hug in a bowl, especially when temperatures drop.
The result is a hearty, restaurant-worthy soup with tender chicken, sweet corn, and aromatic spices that linger on your palate. The tortilla strips crisp up beautifully, adding texture without overpowering the broth.
Best of all, it comes together in under an hour, making it perfect for busy evenings when you still want something homemade and comforting.
Serve it with a side of cornbread or a sprinkle of fresh cilantro for extra brightness. This recipe is designed to be versatile—use it as a main dish or pair it with a simple salad for a complete meal.
Let’s get started on making your own bowl of classic, comforting soup.
Ingredients for betty crocker chicken tortilla soup
Sixteen simple ingredients transform into soul-warming chicken tortilla soup—comfort in a bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Diced Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Corn Kernels 🌽 | 1 ½ cups | Or 1 can, drained |
| Flour Tortillas 🍞 | 6 whole | Medium size, cut into strips |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Smoked Paprika 🌶️ | 1 tsp | For smoky aroma |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The chicken is the star here, so pick plump, evenly sized pieces—they cook faster and stay juicier. I always grab Trader Joe's organic chicken breast when possible, but any boneless, skinless will work. The tortillas? Mission brand or any medium-sized flour tortillas cut into thin strips crisp up perfectly. For the tomatoes, San Marzano cans add that sweet, rich flavor you can't get from regular diced tomatoes. If you're short on time, the pre-cut frozen corn from the store's freezer section saves chopping and keeps the sweetness intact.
No fresh cilantro? Dried cilantro or parsley at half the amount works in a pinch, though it won't have the same bright punch. Running low on smoked paprika? Regular paprika plus a pinch of liquid smoke mimics that campfire aroma. The broth is where the magic happens—low-sodium is key so you can control the saltiness. If you're using a bouillon cube, Knorr's chicken flavor dissolves smoothly. For extra richness, stir in a splash of coconut milk at the end, but keep it optional so it doesn't overpower the tomato base.
This soup tastes even better the next day—reheat gently with a splash of broth to keep the tortilla strips from drying out. Store leftovers in the fridge for up to 5 days, or freeze portions for 3 months. I like to portion it into glass containers with the tortilla strips on top—they crisp up again when reheated. For meal prep, double the batch and freeze half. The tortilla strips can be fried fresh before serving, or you can bake them at 400°F for 8-10 minutes if you're short on stove space.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this soup because it’s actually one-pot—no extra bowls, no fuss. Just chop the onion and garlic (five minutes max), dump in the chicken, broth, and tomatoes, and let it simmer while you handle the rest of your day. The chicken shreds itself perfectly, and the tortillas? Just toast them at the end. That’s it.
- Garlic-Tomato Bomb: Between us, the canned tomatoes and fresh garlic in this recipe are dangerously good. The acidity cuts through the richness of the chicken, and that slow simmer lets the flavors meld into something deep and savory. Honestly, I’ve tried fancier versions, but this? It’s the one I always come back to.
- Lunches for Days: Here’s what sold me—this soup tastes even better the next day. I make a big batch on Sundays, portion it into containers, and boom: effortless lunches for the week. The tortillas stay crispy when reheated, and the broth gets richer overnight. My go-to meal prep, no question.
- Budget-Friendly Powerhouse: Skinless chicken breast and canned tomatoes? That’s a budget win. A single bag of tortillas stretches this into five or six servings, and the broth keeps it hearty without breaking the bank. I’ll be real: it’s the kind of recipe that makes me feel like I’m feeding my family well without stressing over groceries.
Step-by-step instructions for betty Crocker chicken tortilla soup
Here's how to build this hearty soup from scratch—simple steps for maximum flavor.
Sear the Chicken and Build the Flavor Base
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the 2 pounds boneless, skinless chicken breast cut into 1-inch cubes, spreading them in a single layer. Let them sear undisturbed for 3-4 minutes until golden brown on one side—this creates that deep, caramelized flavor that carries through the soup.
Once browned, flip the chicken pieces and cook another 3-4 minutes until they reach 165°F internally. Remove the chicken with a slotted spoon and set aside. In the same pot, add the 1 whole yellow onion diced and cook for 5 minutes until softened and translucent. Stir in the 4 cloves garlic cloves (minced) and cook for 30 seconds until fragrant—this prevents the garlic from turning bitter.
Simmer the Spiced Tomato-Corn Broth
Lower the heat to medium-low and add the 2 cups canned diced tomatoes, 4 cups chicken broth, 1.5 cups fresh corn kernels, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir well to combine all ingredients, scraping up any browned bits from the bottom of the pot—these bits hold concentrated flavor.
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 15-20 minutes until the flavors meld and the broth thickens slightly. Here's the thing—this simmering time is crucial. You want the tomatoes to break down just enough to release their natural sweetness while keeping the corn kernels tender but still holding their shape.
Shred the Chicken and Finish the Soup
Return the cooked chicken to the pot and use two forks to shred it directly into the broth. Stir in the 1 tablespoon lime juice and simmer for another 5 minutes to let the citrus brighten all the flavors. Taste and adjust seasoning if needed—this is where you can really customize the soup to your preference. The soup should be well-seasoned but not overly salty.
Keep the soup warm on the stove over low heat while you prepare the tortilla strips. Real talk: the longer you let the soup sit off the heat, the more the lime flavor will mellow. If you're serving it immediately, keeping it warm ensures that bright, zesty finish you're after.
Prepare the Tortilla Strips
Cut the 6 whole flour tortillas into ¼-inch wide strips—this size gives you the perfect crispy texture without being too thick. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Once hot, add the tortilla strips in a single layer and fry for 2-3 minutes until golden brown and crispy, stirring occasionally.
Remove the crispy strips with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. You'll want to fry them in batches to avoid overcrowding the pan—this ensures they crisp up properly rather than steaming. The strips should be golden brown with just a hint of char on the edges, which adds a nice contrast to the creamy soup.
Assemble and Serve
Ladle the warm soup into bowls, dividing it evenly among the 6 servings. Top each bowl generously with the crispy tortilla strips and sprinkle with the 0.25 cup chopped fresh cilantro. The contrast of the warm, spiced soup with the cool, crispy tortilla strips is what makes this dish so comforting.
Serve immediately with extra lime wedges on the side—this lets everyone squeeze a little more lime into their bowl if they prefer a brighter flavor. The soup will continue to develop in flavor as it sits, so if you're serving a crowd, keeping it warm on the stove until serving ensures that perfect balance of spice, acidity, and richness.
Pro Tips For Making Betty Crocker Chicken Tortilla Soup
- Sear the Chicken First: Skip the bland chicken—pat the breasts dry, then hit them with a hot skillet for 3-4 minutes per side before shredding. The Maillard reaction adds depth that broth alone can’t match, and it keeps the meat from turning into rubbery mush when simmered.
- Sweat, Don’t Burn: Onions and garlic need love, not heat. Cook them over medium-low until soft and translucent—about 8-10 minutes—before adding the tomatoes. Rushed cooking turns them bitter, and that’s a flavor train wreck no one needs.
- Drain Those Tomatoes: Open the can of diced tomatoes, dump them into a strainer, and let the excess juice drain. The recipe calls for broth, not a watery soup—this keeps the texture rich and the flavors balanced. (Yes, it’s extra work, but your soup will taste like it.)
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a gentle simmer—tiny bubbles, not a rolling boil. Boiling breaks down the chicken and makes the tortilla strips soggy when you add them later. Patience here means better texture and cleaner edges on your toppings.
Regional styles of this recipe
Southwestern Style
This region takes the classic tortilla soup and cranks up the heat with chipotle powder or adobo sauce—about 1 teaspoon of chipotle powder mixed into the spice blend adds smoky depth and a slow-building heat.
I like to add diced jalapeños (seeds removed) and a splash of hot sauce at the end for extra kick. Top with crumbled queso fresco and pickled red onions for tangy contrast. 🌶️
Tex-Mex Twist
In Texas, the soup often includes ground beef (browned with the onions) and refried beans—about 1 cup of beans stirred in during the final simmer. Swap the flour tortillas for corn tortillas and fry them until extra crispy.
Serve with sour cream and guacamole on the side for dipping. The beef adds heartiness, while the corn tortillas bring authentic Tex-Mex texture.
Southwest Green Chile
New Mexico-style versions replace tomatoes with roasted green chiles—about 1 cup of roasted, peeled chiles blended into the broth. Use Hatch green chiles for that signature smoky-sweet flavor. Add diced potatoes (simmered with the broth) and top with avocado slices and crumbled bacon for a richer, creamier take.
This version feels like a hug on a chilly day. 💛
California Fusion
West Coast chefs often lighten the soup by adding coconut milk (about ½ cup) at the end for a creamy, tropical twist. Swap the corn for grilled zucchini or asparagus and garnish with toasted pumpkin seeds and lime zest.
Serve with a side of cilantro-lime rice for a complete, fresh-tasting meal that feels lighter but still satisfying.
Mexican Street Style
For a true street-food vibe, serve the soup in individual bowls topped with crispy fried tortilla chips (instead of strips) and a fried egg on top. Add diced avocado and crumbled cotija cheese for extra richness.
The egg adds protein and creaminess, while the chips give that satisfying crunch. This version is perfect for feeding a crowd or meal prep—just fry the chips fresh before serving. 🌮
Nutrition facts
Frequently asked questions
Can I make this soup without fresh corn?
Use 1 can (15 oz) drained corn kernels instead of fresh. Drain well to avoid making the soup too watery. For extra flavor, stir in ½ teaspoon sugar to balance the canned corn’s slightly sweeter taste.
How do I keep the tortilla strips crispy when reheating leftovers?
Reheat the soup without the tortilla strips, then add them fresh when serving. For extra crunch, bake the strips at 400°F for 5-7 minutes before adding to reheated soup. Store them separately in an airtight container.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add richer flavor but require 15-20 minutes longer to cook through. Remove them when they reach 175°F internally, then shred and return to the pot. The extra fat makes the soup even heartier.
What if I don't have smoked paprika?
Use regular paprika plus ¼ teaspoon liquid smoke for a similar smoky depth. Alternatively, add ½ teaspoon chipotle powder for heat and aroma. Both work well in a pinch!
How can I make this soup spicier?
Add ½ teaspoon cayenne pepper with the spices or stir in 1-2 tablespoons hot sauce at the end. For smoky heat, swap ½ teaspoon smoked paprika for chipotle powder. Top with diced jalapeños or fresh cilantro for extra kick.