Soups & Stews
Betty Crocker’s chicken tortilla soup delivers the perfect balance of creamy tomato broth and crispy tortilla strips—comfort in a bowl that’s foolproof for weeknight dinners.
The secret lies in layering flavors: tender chicken simmered in aromatic spices, a velvety tomato-basil base, and tortillas that crisp to golden perfection when toasted just right. This recipe keeps Betty’s signature approachability while delivering restaurant-quality results.
What sets this version apart is the technique of toasting tortilla strips separately, ensuring they stay crispy even after sitting in the warm broth.
You’ll start with sautéed chicken and onions for depth, then build the broth with canned tomatoes, broth, and a blend of spices that creates that signature tangy-sweet profile. The creaminess comes from a touch of sour cream, but don’t worry—it’s balanced so the soup never feels heavy.
By the time you’re done, you’ll have a steaming bowl of soup where each spoonful delivers tender chicken, hearty beans, and that satisfying crunch from the tortilla strips.
The basil garnish adds freshness, while a sprinkle of cheese ties everything together. This is the kind of soup that disappears fast, leaving everyone asking for seconds.
The best part? It comes together in 45 minutes with pantry staples and minimal prep. Whether you’re feeding a family or meal prepping for the week, this recipe delivers warmth, texture, and flavor that feels like a hug in a bowl. Let’s make it—your taste buds will thank you.
Ingredients for betty crocker chicken tortilla soup
Pantry staples plus a few fresh touches—this soup comes together faster than you'd think.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Canned Diced Tomatoes 🍅 | 14 ½ oz | San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Black Beans 🌱 | 15 oz | Drained and rinsed |
| Corn Kernels 🌽 | 1 cup | Fresh or frozen, drained |
| Tortillas 🌯 | 6 whole | Flour, cut into strips |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Shredded Cheddar Cheese 🧀 | ½ cup | Sharp cheddar preferred |
| Fresh Basil 🌿 | ¼ cup | Chopped for garnish |
| Vegetable Oil 🫒 | 2 tbsp | For crisping tortillas |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The tortillas are the star, so grab flour tortillas—corn won’t crisp the same way. Mission brand is my go-to, but any store-brand works. The chicken should be boneless, skinless breasts—thighs get too greasy for this light broth. For the tomatoes, San Marzano cans make all the difference (sweeter, less acidic), but regular diced works in a pinch. Black beans? Drained and rinsed is non-negotiable—no one wants mushy beans in their soup. The corn can be fresh, frozen, or canned—just make sure it’s drained well.
No sour cream? Greek yogurt thinned with a splash of broth works beautifully. Short on basil? Dried oregano at half the amount gives you that herbal note. The spices are where the magic happens—garlic powder and cumin build that authentic Betty Crocker flavor. Want more depth? Add a pinch of smoked paprika. For the tortilla strips, don’t overcrowd the pan—toast in batches so they get properly crispy. The secret is keeping them separate from the broth until serving.
This soup tastes even better the next day—reheats beautifully in the microwave or on the stovetop. Store leftovers covered in the fridge for 4-5 days, or freeze portions for 3 months. I like to portion it into containers with the tortilla strips on top so they stay crispy. Garnish with extra cheese and basil right before serving—that’s when it looks restaurant-worthy. The tortilla strips will get soggy if added to the hot broth, so always toast them separately.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me about $1.50 per serving. Chicken breast is lean, the canned tomatoes and beans stretch the broth, and the tortillas add texture without breaking the bank. It’s the kind of meal that feeds a crowd without draining my wallet.
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty more than one pot. Just sear the chicken, toss in the onions and broth, then let everything simmer—no chopping, no fuss. The black beans and tomatoes melt right into the broth while you’re folding laundry.
- Tortilla Twist: Honestly, the crispy tortilla bits are what make this dish. You don’t even need to toast them separately—just tear them up and stir them in at the end. That crunch against the creamy broth? Chef’s kiss, every time.
- Lunchbox Hero: Between us, this is my secret weapon for meal prep. The flavors only get better the next day, and I can pack it cold or reheat it in minutes. My kids grab it for school lunches, and my husband brings it to work—no one complains about leftovers.
Step-by-step instructions for Betty Crocker chicken tortilla soup
Here's how to create that perfect blend of crispy tortilla strips and rich, creamy tomato broth.
Sear and Cook the Chicken
Begin by cutting the 1.5 lb boneless chicken breast into bite-sized pieces. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the chicken pieces in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides and cooked through to an internal temperature of 165°F. You'll know it's ready when the meat turns opaque and pulls away from the edges easily.
Once the chicken is fully cooked, remove it from the pot and set it aside on a plate. This step builds flavor through browning, which infuses the entire soup with depth. Don't skip this—it's what makes the difference between good soup and great soup.
Build the Flavorful Broth
In the same pot, add the 1 whole diced yellow onion and cook for 3-4 minutes until softened. Stir in the 1 teaspoon garlic powder, ½ teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper, cooking for another 1 minute until fragrant.
Pour in the 14.5 oz canned diced tomatoes (with juices) and 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 10 minutes. This allows all the flavors to meld together beautifully. You should see a rich, red broth forming—this is your flavor base.
Add the Remaining Ingredients
Return the cooked chicken to the pot. Stir in the 15 oz drained black beans, 1 cup corn kernels, and simmer for another 5 minutes until everything is heated through. Taste the broth and adjust seasoning if needed—this is your chance to make sure every spoonful is perfectly balanced.
Real talk: This is where the magic happens. The beans and corn add heartiness while keeping the soup light. The chicken absorbs all those wonderful flavors from the broth, making each bite incredibly satisfying. Keep the heat at medium-low to prevent the soup from boiling over.
Prepare the Crispy Tortilla Strips
While the soup simmers, cut the 6 whole tortillas into ¼-inch thick strips. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the tortilla strips in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes until the edges are golden brown and crispy, stirring occasionally.
Here's the thing—you want these tortilla strips to be crispy but not burnt. Watch them closely and flip them frequently for even cooking. Once they're golden brown, remove them and set them aside on paper towels to drain any excess oil. These crispy strips are what makes this soup truly special, so don't rush this step.
Finish and Serve
Once the soup has simmered for a total of 20 minutes, stir in the ½ cup shredded cheddar cheese and ½ cup sour cream, letting them melt into the broth for 2-3 minutes. Remove from heat and stir in the ¼ cup chopped fresh basil just before serving. The basil adds a fresh, aromatic finish that brightens the whole dish.
Ladle the soup into bowls and top each serving with the crispy tortilla strips. The contrast between the creamy, warm broth and the crispy tortilla strips is what makes this soup so irresistible. Serve immediately while the tortilla strips are still crispy and the cheese is melted perfectly. Enjoy your homemade Betty Crocker-inspired chicken tortilla soup!
Pro Tips For Making Betty Crocker Chicken Tortilla Soup
- Sear the Chicken First: That raw chicken taste? It’s worse in soup than anywhere else. Brown the chicken breasts in a dry skillet for 3-4 minutes per side before shredding—it adds depth the recipe won’t give you otherwise. (Yes, even if you’re tempted to skip it.)
- Dice the Onion Fine: Betty Crocker’s recipe probably says “chop,” but finely diced onion (1/4-inch pieces) melts into the soup instead of sitting as chunks. It also cooks faster, so you’re not waiting for it to soften while the chicken gets rubbery.
- Don’t Boil the Beans: I learned this the hard way—adding black beans straight from the can to simmering broth turns them mushy. Drain and rinse them first, then toss them in the last 5 minutes of cooking. They’ll stay tender but hold their shape.
- Taste the Broth Early: The recipe might not say it, but after 15 minutes of simmering, taste the broth. If it’s bland, add a pinch of cumin or a splash of lime juice now—it’s easier to fix before the tomatoes and spices muddy the flavor. (Trust me, you’ll regret waiting.)
Creative variations of this recipe
Spicy Southwest Twist
Add 1 tablespoon chipotle powder and ½ teaspoon cayenne pepper to the spice blend when building the broth for a smoky kick. Stir in ½ cup diced jalapeños (seeds removed) with the black beans, and top each bowl with ¼ cup crumbled cotija cheese instead of cheddar.
The heat from the chipotle pairs perfectly with the creamy broth, while cotija adds a tangy contrast. 🌶️
Creamy White Bean Version
Swap black beans for 15 oz canned white beans (like cannellini) and add 1 teaspoon dried oregano to the spice mix. Replace the sour cream with ½ cup ricotta cheese for a lighter texture, and garnish with ¼ cup chopped parsley instead of basil.
The white beans give a milder flavor, while ricotta adds a delicate creaminess that’s still satisfying. 🥛
Slow-Cooker Adaptation
For hands-off cooking, brown the chicken and onions as directed, then transfer everything to a 6-quart slow cooker. Add all remaining ingredients except the tortilla strips, sour cream, and basil. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Stir in the sour cream and basil just before serving, and crisp the tortilla strips separately in a skillet. This method deepens the flavors even more while keeping the process effortless. ⏰
Vegetarian Makeover
Replace the chicken with 1.5 lbs extra-firm tofu, pressed and cubed, then pan-fried until golden. Use 4 cups vegetable broth instead of chicken broth, and add 1 teaspoon smoked paprika to the spice mix.
The tofu absorbs the broth beautifully, creating a hearty vegetarian version that still delivers that satisfying texture contrast. 🌱
Kid-Friendly Mild Version
Skip the cayenne and reduce the cumin to ¼ teaspoon for a milder flavor. Use ½ cup corn cheese (like Cheez Whiz) instead of sour cream for a fun, kid-approved twist.
Cut the tortilla strips into ½-inch pieces for easier eating, and serve with a side of warm tortilla chips for dipping. This version keeps all the comfort without the heat. 🧸
Protein-Packed Boost
Add ½ cup cooked quinoa to the soup when simmering with the beans and corn. Stir in ½ cup shredded rotisserie chicken (in addition to the seared chicken) for extra protein.
Top with ¼ cup pumpkin seeds for crunch and a nutritional boost. This version turns the soup into a complete meal with balanced macros. 💪
Nutrition facts
Frequently asked questions
Can I use corn tortillas instead of flour?
Flour tortillas are ideal because they crisp up beautifully, but corn tortillas will work in a pinch. For best results, cut them slightly thinner (⅛-inch instead of ¼-inch) and cook them at medium heat (not high) to prevent burning. They'll be less crispy but still add great texture. If you're using corn, consider adding ½ teaspoon lime juice to the broth for brightness.
How do I make this soup ahead of time?
Prepare everything except the tortilla strips and sour cream—this soup tastes even better the next day! Store in an airtight container in the fridge for 3-4 days. When ready to serve, reheat on the stovetop over medium-low heat (don't boil) and stir in the sour cream and basil just before serving. Toast fresh tortilla strips separately to keep them crispy.
Why are my tortilla strips getting soggy?
This happens when they sit in the hot broth too long. The solution? Always toast them separately and add them to each bowl right before eating. For extra insurance, sprinkle them lightly with cornstarch before toasting—this creates a barrier that keeps them crispier longer. Serve with a side of tortilla chips for dipping if you're worried about sogginess.
Can I make this soup without sour cream?
The creaminess comes from the cheese and broth, but you can add ½ cup Greek yogurt (thinned with 1 tablespoon broth) or ¼ cup heavy cream for richness. For a dairy-free option, stir in ½ cup coconut milk and add 1 teaspoon nutritional yeast for a cheesy flavor. The soup will still be delicious—just adjust the salt if using salty substitutes like coconut milk.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat (never microwave directly) to prevent the broth from separating. Stir occasionally and add 1-2 tablespoons broth or water if it gets too thick. For crispy tortilla strips, toast fresh ones in the skillet and serve on top. If you reheat in the microwave, cover loosely and heat for 1-2 minutes, then stir in fresh sour cream and basil.