There’s something truly special about a steaming bowl of chicken tortilla soup. With its rich tomato-based broth, tender chicken, hearty beans, and the crunch of tortilla strips on top, this dish is the definition of comfort food. Rooted in traditional Mexican cuisine, chicken tortilla soup has gained popularity worldwide for its bold flavors and simple preparation. Whether you’re craving a cozy dinner on a chilly night or looking for a healthy yet satisfying meal, this soup is the perfect choice.
Why You’ll Love This Chicken Tortilla Soup Recipe
- Easy to make: Comes together in under an hour with simple pantry staples.
- Healthy & hearty: Packed with lean protein, fiber-rich beans, and nutrient-dense vegetables.
- Customizable: Adjust the spice level or toppings to suit your taste.
- Perfect for leftovers: Stores well and tastes even better the next day.
Ingredients Needed for Perfect Chicken Tortilla Soup
- Chicken breast or thighs: The protein base that makes the soup hearty and satisfying.
- Tomatoes & broth: Provide the rich, flavorful base of the soup.
- Black beans & corn: Add texture, flavor, and extra nutrition.
- Onions, garlic & spices: Build layers of aromatic Mexican-inspired flavor.
- Tortilla strips: Bring the signature crunch and authenticity to the dish.
- Fresh toppings (avocado, cheese, cilantro, lime): Brighten up the soup with freshness and creaminess.
Step-by-Step Instructions to Make Chicken Tortilla Soup
- Cook the chicken: Sauté chicken pieces in a pot until lightly browned, then set aside.
- Build the base: Sauté onions and garlic, then add spices like chili powder, cumin, and paprika.
- Simmer the soup: Add tomatoes, chicken broth, beans, and corn. Return chicken to the pot. Simmer until flavors meld together.
- Prepare tortilla strips: Cut tortillas into strips and bake or fry until crispy.
- Assemble: Serve the soup hot, topped with tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.
Expert Tip: For deeper flavor, char the tomatoes or add fire-roasted canned tomatoes to the broth.
Recipe Tips & Variations
- Spicy version: Add jalapeños or extra chili powder for more heat.
- Creamier soup: Stir in a splash of heavy cream or top with sour cream.
- Low-carb option: Skip the tortilla strips and add extra veggies like zucchini or bell peppers.
- Slow cooker version: Cook on low for 6–7 hours or high for 3–4 hours for a hands-off meal.
How to Store & Reheat
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm gently on the stovetop or in the microwave until heated through. Add fresh toppings just before serving.
Similar Recipes You’ll Love
If you enjoyed this chicken tortilla soup, you’ll definitely want to try a few more cozy and flavorful bowls. Warm up with the creamy and spicy kick of Jalapeño Popper Soup, or enjoy the earthy, comforting flavors of Autumn Wild Rice Soup. For a seasonal twist, the velvety Pumpkin and Sweet Potato Soup is a perfect choice during fall and winter.
Frequently Asked Questions (FAQ)
Q: Can I make chicken tortilla soup ahead of time?
Yes! It actually tastes even better the next day as the flavors deepen.
Q: Do I have to fry the tortilla strips?
No, you can bake them in the oven for a lighter version.
Q: What kind of chicken works best?
Both chicken breast and thighs work well—breasts are leaner, while thighs are juicier.
Q: Can I make this vegetarian?
Absolutely! Swap chicken for extra beans or roasted vegetables.
This chicken tortilla soup is the ultimate balance of hearty, healthy, and comforting. With its bold Mexican flavors, customizable toppings, and easy prep, it’s a recipe you’ll return to again and again. Give it a try, and don’t forget to share your bowl of goodness with friends and family.
Chicken Tortilla Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 jalapeño seeded and diced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 can 14 oz fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 2 cups cooked chicken breast shredded or cubed
- Salt and pepper to taste
- 6 corn tortillas cut into strips
- 1 avocado sliced (for topping)
- 1 cup shredded cheese cheddar or Monterey Jack
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, bell pepper, and jalapeño until softened.
- Stir in cumin, chili powder, and paprika; cook for 1 minute.
- Add diced tomatoes, chicken broth, beans, and corn. Stir well.
- Add cooked chicken, season with salt and pepper. Simmer 20 minutes.
- Meanwhile, bake tortilla strips at 375°F (190°C) for 8–10 minutes until crispy (or fry lightly in oil).
- Ladle soup into bowls. Top with tortilla strips, avocado slices, shredded cheese, cilantro, and lime juice.