Chicken Tortilla Soup is a hearty, flavorful dish that combines tender shredded chicken, a zesty tomato-based broth, and a blend of smoky spices. It’s loaded with fresh veggies like onions, bell peppers, and corn, then topped with crispy tortilla strips for a satisfying crunch. Finished with lime juice, fresh cilantro, and a dollop of sour cream, this soup is both comforting and packed with vibrant, bold flavors.
The first time I made Chicken Tortilla Soup, I was amazed by how its layers of flavor came together so effortlessly. The smoky cumin and chili powder infused the broth, while the tortilla strips added a perfect textural contrast. What I love most about this soup is its versatility—you can customize it by adding beans, swapping chicken for turkey, or adjusting the spice level to your liking. Whether you serve it as a cozy dinner or a starter, it’s always a hit, especially with a side of cornbread or a sprinkle of cheese on top!
Perfect for:
- Cozy family dinners
- Meal prepping for the week
- Quick and hearty lunches
- Celebrating Taco Tuesdays in a new way
- Fans of spicy, flavorful soups
Why You’ll Love This Recipe
Here are 10 reasons why this Chicken Tortilla Soup will become a staple in your recipe collection:
- Burst of Flavors: The smoky, spicy broth is perfectly balanced by tangy lime and fresh cilantro.
- Easy to Make: With simple ingredients and straightforward steps, this soup comes together effortlessly.
- Protein-Packed: Tender shredded chicken makes it a nutritious and filling meal.
- Customizable Heat: Adjust the level of spiciness to suit your taste.
- Crunchy Tortilla Strips: Add a delightful texture that takes the soup to the next level.
- Great for Leftovers: The flavors deepen over time, making it even better the next day.
- One-Pot Meal: Easy cleanup with everything cooked in a single pot.
- Nutrient-Rich: Loaded with fiber, vitamins, and antioxidants from the veggies and beans.
- Crowd-Pleaser: A universally loved dish that’s perfect for gatherings.
- Freezer-Friendly: Make a big batch and freeze portions for later.
Preparation and Cooking Time
- Total Time: 45 minutes
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Servings: 6 servings
- Calories per serving: Approximately 300-350 calories
- Key Nutrients: Protein: 25g, Carbs: 28g, Fat: 12g
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken
- 1 tablespoon lime juice
- Salt and pepper, to taste
For the Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 1 tablespoon olive oil
- Salt, to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Sliced avocado
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream
- Lime wedges
- Jalapeño slices
Ingredient Highlights
- Corn Tortillas: Provide an authentic and satisfying crunch as a topping.
- Chicken Broth: Forms the base of the soup, infusing it with a rich and savory flavor.
- Fresh Lime Juice: Adds a refreshing tang that brightens the dish.
- Black Beans: Boosts the soup’s protein and fiber content.
Step-by-Step Instructions
Make the Tortilla Strips:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Strips: Toss the tortilla strips with olive oil and a pinch of salt.
- Bake: Spread the strips on a baking sheet and bake for 8-10 minutes, or until crispy and golden. Set aside to cool.
Prepare the Soup:
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
- Add Broth and Tomatoes: Pour in chicken broth and diced tomatoes. Bring to a simmer.
- Incorporate Beans and Corn: Stir in black beans and corn, letting the mixture simmer for 10 minutes.
- Add Chicken: Stir in shredded chicken and lime juice. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
Serve:
- Assemble Bowls: Ladle the soup into bowls and top with crispy tortilla strips. Add optional garnishes like cilantro, avocado, or shredded cheese for extra flavor.
How to Serve
Here are 10 serving suggestions for Chicken Tortilla Soup:
- With a Side of Guacamole: Serve alongside guacamole and chips for a complete meal.
- With Warm Cornbread: Pair with cornbread for a southern-inspired feast.
- As a Starter: Serve smaller portions before a Mexican-themed main course.
- With Rice: Add a scoop of cooked rice to make the soup heartier.
- As a Meal Prep Option: Pack in individual containers for quick lunches throughout the week.
- For a Potluck: Bring this soup to gatherings for a crowd-pleasing dish.
- Topped with Pico de Gallo: Enhance the flavors with a spoonful of fresh pico de gallo.
- With a Spicy Kick: Add extra jalapeños or a dash of hot sauce for spice lovers.
- Served in a Bread Bowl: For a fun twist, serve the soup in hollowed-out bread bowls.
- Paired with Margaritas: Complement the soup with a refreshing margarita for a festive vibe.
Additional Tips
- Homemade Tortilla Strips: Fry corn tortillas until crispy for an authentic touch. Sprinkle with a pinch of chili powder for extra flavor.
- Layer the Spices: Toast your spices (like cumin and paprika) in the pot before adding liquids to deepen their flavors.
- Rotisserie Chicken Shortcut: Save time by using shredded rotisserie chicken instead of cooking raw chicken.
- Blended Base: For a smoother soup, blend part of the broth, tomatoes, and veggies before mixing it back in.
- Roast Your Veggies: Roast the tomatoes, onions, and peppers for a smoky, robust flavor.
- Customize the Heat: Use jalapeños for mild heat or serrano peppers for a spicier kick. Remove seeds to tone down the spice.
- Add a Pop of Citrus: Squeeze fresh lime juice into the soup just before serving to brighten the flavors.
- Cheese Boost: Garnish with shredded cheese like Monterey Jack, cheddar, or even crumbled queso fresco.
- Make It Creamy: Stir in a dollop of sour cream or heavy cream for a richer, creamier texture.
- Freeze for Later: This soup freezes well! Make a double batch and store portions for quick, hearty meals.
Recipe Variations
- Creamy Tortilla Soup: Add a splash of heavy cream or coconut milk for a richer texture.
- Vegetarian Tortilla Soup: Use vegetable broth and add extra veggies like zucchini or bell peppers.
- Spicy Tortilla Soup: Incorporate chipotle peppers in adobo sauce for a smoky heat.
- Turkey Tortilla Soup: Swap out chicken for leftover turkey—perfect after Thanksgiving.
- Cheesy Tortilla Soup: Stir in shredded cheese for a gooey, indulgent version.
- Slow Cooker Tortilla Soup: Combine ingredients in a slow cooker and cook on low for 6-8 hours.
- Seafood Twist: Add shrimp or white fish for a coastal-inspired variation.
- Gluten-Free Soup: Ensure your tortillas and broth are gluten-free for a safe and delicious meal.
- Pumpkin Tortilla Soup: Add pumpkin puree for a unique and seasonal flavor.
- Smoky Beef Bacon Twist: Garnish with crispy beef bacon bits for an extra layer of flavor.
Special Equipment
- Large Pot: For cooking the soup.
- Baking Sheet: To prepare the tortilla strips.
- Sharp Knife: For chopping vegetables.
- Ladle: For serving the soup.
- Blender: Optional, for a smoother soup consistency.
- Tongs: To easily handle tortilla strips.
- Soup Bowls: For serving.
FAQ Section
- Can I use rotisserie chicken?
Yes, rotisserie chicken is a great time-saving option for this recipe. - How long does the soup last in the fridge?
The soup can be stored in an airtight container in the fridge for up to 4 days. - Can I freeze this soup?
Yes, freeze the soup (without garnishes) for up to 3 months. Thaw and reheat before serving. - What can I use instead of black beans?
You can substitute with pinto beans, kidney beans, or chickpeas. - Can I make this soup less spicy?
Reduce or omit the chili powder and skip the jalapeños for a milder version. - How can I thicken the soup?
Blend a portion of the soup or add a slurry of cornstarch and water. - Can I make this in an Instant Pot?
Yes, use the sauté function for aromatics, then pressure cook the soup on high for 10 minutes. - What type of cheese works best?
Cheddar, Monterey Jack, or queso fresco are excellent choices. - Can I use canned chicken?
Yes, canned chicken can be used in a pinch, though fresh or rotisserie chicken is preferred. - What can I serve with this soup?
Serve with a side of tortilla chips, a fresh salad, or a slice of crusty bread.
Conclusion
Chicken Tortilla Soup is a hearty, flavorful dish that combines tender shredded chicken, vibrant tomatoes, and a zesty broth with a hint of spice. This comforting soup is packed with ingredients like black beans, corn, and a blend of Mexican spices, creating a rich, satisfying meal. Topped with crispy tortilla strips, fresh avocado, a squeeze of lime, and a sprinkle of cilantro, it delivers a perfect balance of textures and flavors.
This soup is perfect for a cozy weeknight dinner or as a crowd-pleaser for a gathering. It’s easy to customize—add more heat with diced jalapeños, or make it creamier with a dollop of sour cream or a handful of shredded cheese. Serve it alongside a fresh salad or warm cornbread for a complete and satisfying meal.
I can’t wait to see how your Chicken Tortilla Soup turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your delicious creations. Don’t forget to leave a comment and let me know how you made this dish your own!