Why You’ll Love This Recipe
Chicken Tortilla Soup is a comforting, flavorful dish that warms you from the inside out. It combines tender chicken, a zesty tomato base, and hearty beans with the crunch of tortilla strips for a meal that feels both wholesome and satisfying. What sets it apart is the blend of spices—smoky, slightly spicy, and vibrant—which give every spoonful depth and character. The toppings add a customizable element, letting you choose from cheese, avocado, sour cream, or extra lime. I love making this soup on cooler evenings, and sometimes I swap in rotisserie chicken for a faster version—it still tastes amazing. With simple pantry ingredients and quick prep, this soup is ideal for weeknight dinners or casual gatherings. It is not just filling but also versatile, making it a dish you will want to return to again and again.
Chicken Tortilla Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Halal
Description
A hearty and flavorful Mexican-inspired soup made with shredded chicken, tomatoes, beans, corn, and spices, topped with crispy tortilla strips and fresh garnishes.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken
- Juice of 1 lime
- Salt and black pepper, to taste
- 8 small corn tortillas, cut into strips
- 1/4 cup vegetable oil (for frying tortilla strips)
- Optional toppings: avocado slices, shredded cheese, sour cream, cilantro, jalapeño slices
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, jalapeño, and bell pepper. Cook until softened, about 5 minutes.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add chicken broth, diced tomatoes, black beans, and corn. Bring to a simmer.
- Stir in shredded chicken and cook for 10–15 minutes to blend flavors.
- Add lime juice, taste, and adjust seasoning with salt and pepper.
- Meanwhile, heat vegetable oil in a skillet over medium heat. Fry tortilla strips until golden and crispy, then drain on paper towels.
- Ladle soup into bowls and top with crispy tortilla strips and desired garnishes.
Notes
- To save time, use rotisserie chicken for easy shredding.
- For a lighter version, bake tortilla strips at 375°F (190°C) until crispy instead of frying.
- Adjust spice level by adding more jalapeño or a pinch of cayenne pepper.
- This soup freezes well—store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast – Provides lean protein and a tender bite once shredded into the soup.
Olive oil – Used to sauté the vegetables, adding richness and depth.
Onion – A classic aromatic base that builds savory flavor.
Garlic – Enhances the flavor with a warm, aromatic note.
Bell pepper – Adds sweetness and texture to the soup.
Canned diced tomatoes – Create a tangy, flavorful broth foundation.
Chicken broth – Provides a rich, savory base for the soup.
Black beans – Add heartiness, fiber, and protein to make the soup filling.
Corn kernels – Contribute sweetness and a pop of texture.
Tomato paste – Intensifies the tomato flavor and thickens the soup slightly.
Chili powder – Adds smokiness and mild heat.
Ground cumin – Brings warm, earthy flavor that complements the other spices.
Paprika – Offers a sweet smokiness, enhancing the soup’s depth.
Salt and pepper – Balance and highlight all the flavors.
Lime juice – Brightens the dish with a fresh, tangy finish.
Tortilla strips – Provide a crunchy topping that makes this soup unique.
Optional toppings – Avocado, shredded cheese, cilantro, sour cream, or jalapeños for customization.
Directions
Start by heating olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, cooking until softened and fragrant. Stir in the tomato paste, chili powder, cumin, and paprika, letting the spices bloom for extra flavor.
Add the diced tomatoes, chicken broth, black beans, and corn. Place the chicken breasts directly into the pot and bring the soup to a gentle boil. Reduce the heat and let it simmer until the chicken is cooked through, about 20 minutes.
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot, stirring to combine. Let the soup simmer for an additional 5–10 minutes so all the flavors meld together.
Finish with a squeeze of lime juice before serving. Ladle the soup into bowls and top with crispy tortilla strips. Offer extra toppings like avocado slices, shredded cheese, and fresh cilantro so everyone can customize their bowl.
Servings and timing
This recipe makes 6 servings. Preparation takes about 15 minutes, with 30 minutes of cooking time, so the soup is ready in 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. For freezing, allow the soup to cool completely, then freeze in portions for up to 3 months. Reheat from frozen by thawing overnight in the refrigerator and then warming on the stove. For best results, add tortilla strips and toppings fresh when serving.
Variations and Customizations
Spicy Chicken Tortilla Soup
Add diced jalapeños, chipotle peppers in adobo, or extra chili powder for more heat.
Creamy Version
Stir in a splash of heavy cream or blend part of the soup for a creamy texture.
Vegetarian Tortilla Soup
Omit the chicken and use vegetable broth, adding extra beans or tofu for protein.
Rotisserie Chicken Shortcut
Use pre-cooked shredded rotisserie chicken to save time.
Grilled Corn Twist
Swap regular corn for grilled or roasted corn kernels for a smoky flavor.
Bean Variety
Use pinto beans or kidney beans instead of black beans for a different texture.
Cheesy Soup
Stir in shredded cheese before serving for a thicker, richer soup.
Tortilla Chip Alternative
Use crushed tortilla chips if you do not have time to fry or bake strips.
Herb-Infused
Add fresh cilantro or oregano to the simmering broth for a fresh herbal note.
Low-Carb Option
Skip the beans and corn, and increase the vegetables for a lighter soup.
FAQs
Can I make chicken tortilla soup in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and return it to the soup.
Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs add more flavor and stay tender.
How do I make the tortilla strips?
Cut corn tortillas into strips, toss with a little oil, and bake until crispy.
Is this soup spicy?
It has mild heat, but you can adjust by adding more chili powder or fresh chilies.
Can I freeze chicken tortilla soup?
Yes, it freezes well for up to 3 months, but add toppings fresh when serving.
What type of cheese works best as a topping?
Cheddar, Monterey Jack, or a Mexican cheese blend all work nicely.
Can I add rice to this soup?
Yes, cooked rice can be stirred in for a heartier meal.
How can I thicken the soup?
Blend a portion of the soup before returning it to the pot or add extra beans.
What can I serve alongside this soup?
Cornbread, quesadillas, or a simple green salad make great sides.
Can I make this ahead of time?
Yes, the flavors deepen after resting, making it a great make-ahead option.
Conclusion
Chicken Tortilla Soup is a vibrant, hearty, and satisfying dish that is as versatile as it is delicious. With its flavorful base, customizable toppings, and warm spices, it offers comfort in every spoonful. Perfect for weeknight dinners, meal prep, or casual gatherings, it is a dish that brings everyone to the table. Whether you keep it classic, make it creamy, or spice it up, this recipe will quickly become one of your go-to soups.
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