Soups & Stews
Betty Crocker’s chicken tortilla soup delivers that perfect balance of hearty broth, tender chicken, and crispy tortilla strips you crave. This recipe captures the brand’s signature comfort food style—creamy yet satisfying, with layers of spiced flavor that linger.
The secret lies in toasting the tortillas just right for that addictive crunch, while the broth simmers until rich and aromatic.
What sets this version apart is the slow-building depth of flavor, starting with sautéed onions and garlic that form the foundation. A blend of spices—cumin, chili powder, and oregano—infuses the broth with warmth, while shredded chicken adds protein and tenderness.
The tortilla strips, lightly seasoned and toasted, provide the perfect textural contrast to every spoonful.
By the time you serve this soup, you’ll have a bowl that’s both comforting and exciting—creamy from the chicken broth but brightened with lime and cilantro. The tortilla strips stay crispy even after sitting, ensuring every bite delivers that satisfying crunch.
It’s the kind of meal that feels like a hug in a bowl.
Perfect for weeknight dinners or meal prep, this recipe scales easily for a crowd. Serve with warm cornbread or a sprinkle of cheese for the ultimate Betty Crocker-inspired experience. Let’s get cooking!
Ingredients for betty crocker chicken tortilla soup
This iconic soup's secret is in the crispy tortilla strips and aromatic spice blend.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, shredded after cooking |
| Yellow Onion 🧅 | 1 ½ cups | Diced small, about 1 large onion |
| Garlic Cloves 🧄 | 6 cloves | Minced finely for deep flavor |
| Corn Tortillas 🌽 | 12 whole | 6-inch size, cut into strips |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for balance |
| Canned Black Beans 🫘 | 1 can | Drained and rinsed well |
| Canned Diced Tomatoes 🍅 | 1 can | Fire-roasted for extra flavor |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper aroma |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat preferred |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano if available |
| Salt 🧂 | 1 ½ tsp | Adjust to taste at the end |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Lime 🍋 | 1 whole | Juiced for brightness |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Vegetable Oil 🫒 | 2 tbsp | For toasting tortillas |
The tortillas are everything here—Mission brand or La Tortilla Factory work best for that perfect crunch. Grab the 6-inch corn tortillas; they hold up better when toasted. For the broth, Swanson or Pacific Foods low-sodium versions keep the flavor balanced without extra salt. The black beans? Hunts or Bush's are solid choices, but any canned beans in a pinch. Fresh garlic and onion are non-negotiable—they form the flavor base, so don't skip the mincing. If you're using pre-minced, it's fine, but freshly chopped makes all the difference. The spices? Penzeys or the bulk bins at Whole Foods for the best quality.
No corn tortillas? Flour tortillas cut into strips work, but they won't be as authentic. Short on black beans? Substitute pinto beans or extra diced tomatoes. The fire-roasted tomatoes add depth, but if you can't find them, regular diced tomatoes with a pinch of smoked paprika gets you close. For the tortilla strips, lightly season them with chili powder and salt before toasting—this gives them that signature flavor. The lime should be freshly juiced; bottled lime juice lacks the brightness. And if you're feeling fancy, toast the cumin and chili powder in the oil before adding the onions for an extra layer of warmth.
This soup tastes even better the next day—the flavors meld beautifully. Store leftovers in the fridge for 4-5 days, or freeze portions for up to 3 months. The tortilla strips stay crispy if you reheat them separately in a dry skillet for 1-2 minutes. For meal prep, make a double batch of broth and freeze it, then toast fresh tortillas when you're ready to serve. The cilantro wilts fast, so add it last or store it separately in the fridge for up to 5 days. Garnish with extra lime wedges and a sprinkle of chili powder for that restaurant-quality finish.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s basically foolproof—just brown the chicken, toss in the onions and garlic, pour on the broth, and let it simmer. No extra pots, no mess, and honestly? That’s my kind of cooking.
- Garlic Bomb Flavor: Between us, the garlic and onion combo in this soup is ridiculously good. The slow simmer pulls all the sweetness out of the onions while the garlic cloves soften just enough to add depth without overpowering. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Here’s what sold me—this soup reheats like a dream, so I make a big batch on Sundays and pack it for lunches all week. The tortillas stay crispy, the broth stays rich, and my kids actually eat their veggies. (Small victories.)
- Budget-Friendly Feast: Chicken breast and tortillas stretch this recipe into a full meal for four (or leftovers for two more). I’ll be real: it’s my go-to when I’m pinching pennies but still want something hearty and satisfying. No sad, watery soup here.
Step-by-step instructions for Betty Crocker chicken tortilla soup
This hearty soup comes together with bold flavors and satisfying texture—just follow these simple steps.
🍳 Step 1: Sauté Aromatics Until Fragrant
Heat the 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the 1.5 cups diced yellow onion and cook for 4-5 minutes until softened and translucent. You'll know it's ready when the onions release their sweet aroma and begin to caramelize slightly at the edges.
Add the 6 cloves minced garlic and stir for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Here's the thing: garlic burns fast, so keep an eye on it. If the onions start sticking, add a splash of water to deglaze and scrape up those flavorful browned bits from the bottom of the pot.
🍳 Step 2: Build the Spiced Base
Stir in the 1.5 tablespoons ground cumin, 1.5 tablespoons chili powder, and 1 tablespoon dried oregano, mixing well to coat the onions and garlic. Cook for 1 minute until the spices are toasted and their aromas fill your kitchen—this deepens the flavor profile of your soup.
Add the 2 pounds boneless, skinless chicken breast and cook for 5-6 minutes until the chicken is no longer pink on the outside. I like to break it into rough chunks as it cooks to speed up the process. Remove the chicken from the pot and set it aside—it'll finish cooking in the broth later.
🥘 Step 3: Simmer the Broth with Beans and Tomatoes
Pour in the 6 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 1 can drained black beans and 1 can fire-roasted diced tomatoes (with juices), then bring everything to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer uncovered for 15 minutes to allow flavors to meld.
Add the 1.5 teaspoons salt and 0.5 teaspoon black pepper, then return the cooked chicken to the pot. Simmer for another 10 minutes until the chicken is fully cooked and tender enough to easily shred with two forks. If the broth seems too thin, you can reduce it slightly by simmering uncovered for an extra 5 minutes.
🔪 Step 4: Prepare the Tortilla Strips
While the soup simmers, cut the 12 whole corn tortillas into ¼-inch thick strips. Heat 1 tablespoon vegetable oil in a dry skillet over medium heat. Add the tortilla strips in a single layer and cook for 2-3 minutes, stirring occasionally, until they're golden brown and crispy. Remove them and set aside on paper towels to drain excess oil.
Real talk: these crispy tortilla strips are what makes this soup special. Don't skip toasting them—they add that perfect crunch that contrasts beautifully with the creamy broth. You can do this in batches if needed, just keep the strips warm until serving.
🍽️ Step 5: Finish and Serve with Fresh Herbs
Shred the chicken directly in the pot using two forks, breaking it into bite-sized pieces. Stir in the juice of 1 whole fresh lime and 0.25 cup chopped fresh cilantro, mixing well. Taste and adjust seasoning if needed—you might want to add a bit more salt or lime juice to brighten the flavors.
Ladle the hot soup into bowls and top each serving with the crispy tortilla strips. The contrast of the warm, spiced broth with the cool, crunchy tortillas is what makes this soup so satisfying. Serve immediately while the tortillas are still crispy and the soup is steaming hot—this is when it tastes best!
Pro Tips For Making Betty Crocker Chicken Tortilla Soup
- SEAR THE CHICKEN FIRST: Skip the slow simmering step and brown the chicken breast in a hot skillet for 3-4 minutes per side before shredding. The Maillard reaction adds depth that broth alone can’t match—trust me, your soup will taste like it simmered all day, not 20 minutes.
- CHAR THE ONION LOW: After slicing the onion, cook it on medium-low heat for 8-10 minutes until deeply golden, not caramelized. Too high a heat burns it fast, and you’ll end up with bitter bits. I learned this the hard way—now I just walk away and let it do its thing.
- SHRED TORTILLAS LAST: Hold off on cutting the tortillas into strips until the very end. If you add them too early, they’ll turn to mush in the broth. Instead, tear them into rough pieces right before serving—you’ll get perfect texture every time.
- UPGRADE THE BROTH: Swap the plain chicken broth for a mix of low-sodium broth and a splash of beer (like a light lager) or a pinch of smoked paprika. The beer adds subtle sweetness, and the paprika gives it a smoky kick—no one will guess you cheated.
Essential equipment for this dish
Large Pot Essentials
You’ll need a large Dutch oven or 6-8 quart stockpot with a lid—I use my All-Clad 6-quart Dutch oven for even heat distribution. The deep sides prevent spills when adding broth, and the heavy bottom ensures steady simmering.
If you don’t have one, a stainless steel pot with a lid works too, but avoid nonstick for long simmers. 🔥
Skillet for Crispy Tortillas
A 10-inch cast-iron skillet is ideal for toasting tortilla strips—its heat retention ensures even browning. I keep mine preheated over medium heat for 2-3 minutes per batch to maintain crispiness.
If cast iron isn’t an option, a nonstick skillet or even a large oven-safe skillet (placed under the broiler for 1-2 minutes) works in a pinch.
Sharp Knives for Prep
Invest in a chef’s knife (like the Wüsthof Ikon) and a serrated knife for cleanly cutting tortillas into ¼-inch strips. A mandoline speeds up the process if you’re making this for a crowd, but be cautious with thin slices—they burn faster.
For shredding chicken, a pair of forks works, but a meat claw makes it effortless. 💪
Immersion Blender (Optional)
If you prefer a smoother broth, an immersion blender (like the Ninja BN601) lets you blend directly in the pot without transferring liquids. Pulse for 10-15 seconds for a velvety texture, but skip this step if you love the rustic, chunky style.
For a hybrid approach, blend half the soup and mix it back in. 💫
Measuring Tools
Precision matters with spices and liquids. Use a spice grinder (like Spice & Wonder) to toast cumin and chili powder fresh for deeper flavor. For broth, a liquid measuring cup ensures accuracy—6 cups is critical for the right consistency.
A microplane for garlic and lime zest adds extra brightness without overpowering. 🍋
Nutrition facts
Frequently asked questions
Can I use flour tortillas instead of corn tortillas?
Yes, but the texture will be slightly different. Flour tortillas work in a pinch, but corn tortillas provide that authentic Mexican crunch. For best results, cut them into ¼-inch strips and toast them in the same way—just watch them closely as they burn faster than corn.
How do I make this soup creamier without adding dairy?
Blend 1 cup of the broth with the black beans and diced tomatoes using an immersion blender, then mix it back into the pot. This creates a silky texture without dairy. For extra richness, stir in 2 tablespoons of cornstarch mixed with 2 tablespoons cold water and simmer for 5 minutes to thicken.
Can I prep this soup ahead of time?
Make the broth and shred the chicken up to 3 days ahead, then store it in the fridge. Toast the tortilla strips fresh before serving to keep them crispy. For freezing, store the broth and chicken mixture (without tortillas) for up to 3 months. Reheat gently on the stove, then add fresh tortilla strips when serving.
What if my tortilla strips aren't crispy?
Try toasting them in a 350°F oven for 5-7 minutes on a baking sheet lined with parchment paper. For extra crunch, brush them lightly with oil before toasting. If they soften during cooking, reheat them in a dry skillet over medium-high heat for 1-2 minutes until crisp again.
Is this soup spicy? Can I adjust the heat?
The recipe uses medium heat chili powder, but you can reduce it to 1 teaspoon for mild flavor. For extra heat, add ½ teaspoon cayenne pepper or a pinch of red pepper flakes. Taste the broth before adding the chicken to adjust seasoning.