If you’re craving a warm, comforting meal that’s packed with bold flavors and easy to prepare, Chicken Tortilla Soup is the perfect dish to try. This vibrant soup combines tender shredded chicken, hearty black beans, sweet corn, and fresh vegetables in a rich, spiced broth, topped with crispy tortilla strips and creamy avocado. Popular across Mexican cuisine and now a favorite in kitchens worldwide, Chicken Tortilla Soup offers a delightful balance of textures and tastes that will satisfy your taste buds any day of the week.
Whether you’re a seasoned cook or just starting out, this Chicken Tortilla Soup recipe is trending for its simplicity, health benefits, and versatility. It’s perfect for chilly evenings or when you want a quick yet wholesome meal that everyone will love.
Why You’ll Love This Chicken Tortilla Soup Recipe
- Easy to Make: With straightforward ingredients and simple steps, this soup is perfect for busy weeknights.
- Nutritious & Balanced: Loaded with protein, fiber, and vitamins from chicken, beans, corn, and fresh veggies.
- Customizable: Easily adapt the spice level and toppings to suit your preferences.
- Minimal Ingredients: Uses pantry staples and fresh produce, no need for complicated or hard-to-find items.
- Comfort Food: Perfect for warming up on a cold day while delivering vibrant, fresh flavors.
Ingredients Needed for Perfect Chicken Tortilla Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups chicken broth (low sodium preferred)
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips (store-bought or homemade)
- 1 avocado, sliced
Ingredient Alternatives
- For a dairy-free version, skip cheese toppings or use vegan cheese alternatives.
- Use gluten-free tortilla chips or corn tortillas to keep it gluten-free.
- Substitute chicken broth with vegetable broth for a vegetarian adaptation (add extra beans or veggies to replace chicken protein).
Step-by-Step Instructions to Make Chicken Tortilla Soup
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper; cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Spices & Tomatoes: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add the diced tomatoes with their juices and cook for 3 minutes to blend flavors.
- Add Broth & Chicken: Pour in chicken broth and bring to a boil. Reduce heat to simmer, then add shredded chicken, black beans, and corn. Simmer uncovered for 15 minutes to meld flavors.
- Add Lime & Adjust Seasoning: Stir in lime juice and taste; adjust salt, pepper, or spices as needed.
- Serve & Garnish: Ladle soup into bowls. Top with fresh cilantro, avocado slices, and crispy tortilla strips for a delightful crunch.
Expert Tip: For extra depth, toast the cumin and chili powder in the oil for 30 seconds before adding onions to release more aroma. Also, crisp homemade tortilla strips in a hot skillet with a pinch of salt for a fresher topping.
Recipe Tips & Variations
- Make it Spicier: Add diced jalapeños or a dash of cayenne pepper.
- Add Sweetness: A small drizzle of honey or agave balances spicy heat well.
- Creamier Texture: Stir in a few tablespoons of sour cream or Greek yogurt before serving.
- Add Cheese: Sprinkle shredded Monterey Jack or cheddar on top for extra richness.
- Make it Heartier: Add cooked rice or quinoa for a filling one-pot meal.
How to Store & Reheat Chicken Tortilla Soup
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well—store in freezer-safe containers for up to 2 months.
- Reheating: Reheat gently on the stovetop over medium heat until warmed through. Add fresh tortilla strips and avocado only before serving to keep them crisp and fresh.
Similar Recipes You Will Love
If you enjoy the rich and comforting flavors of Chicken Tortilla Soup, you’ll also love these other delicious soup recipes that bring unique tastes and cozy vibes to your table. For a French twist, try the French Garlic Soup — a warm and aromatic classic perfect for garlic lovers. Craving something with a bit of exotic spice? The Thai Chicken Curry Soup offers a creamy, flavorful blend of coconut milk and fragrant spices. And for those who love a hearty and satisfying soup, the Loaded Baked Potato Soup is a creamy delight packed with all the best potato toppings. Explore these recipes for more comforting and tasty meal ideas!
Frequently Asked Questions (FAQ)
Q: Can I use leftover chicken for this recipe?
A: Absolutely! Leftover or rotisserie chicken works perfectly, saving you prep time.
Q: How can I make this soup vegetarian?
A: Replace chicken broth with vegetable broth and add extra beans or vegetables for protein.
Q: What can I use instead of tortilla strips?
A: You can use tortilla chips, baked corn chips, or even crunchy croutons.
Q: Is Chicken Tortilla Soup spicy?
A: It depends on your seasoning. You can adjust the spice level by controlling chili powder, adding jalapeños, or omitting spicy ingredients.
Q: Can I make this soup in a slow cooker?
A: Yes, sauté aromatics first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours.
Chicken Tortilla Soup is a delicious, nutritious, and easy-to-make dish that brings the flavors of Mexican cuisine right to your table. Whether you’re cooking for your family or meal prepping for the week, this recipe will quickly become a favorite. Don’t hesitate—try this Chicken Tortilla Soup today, and share your experience in the comments below! For more tasty recipes like this, be sure to follow our blog.
Chicken Tortilla Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 bell pepper diced (red or green)
- 1 can 14.5 oz diced tomatoes with juice
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken rotisserie works great
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika optional
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Tortilla strips store-bought or homemade
- 1 avocado sliced
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes with their juices and cook for 3 minutes to blend flavors.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Add shredded chicken, black beans, and corn. Simmer uncovered for 15 minutes.
- Stir in lime juice and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh cilantro, avocado slices, and crispy tortilla strips.