If you crave a meal that feels like a warm hug, Chicken Tortilla Soup is here to satisfy. With bold spices, tangy tomatoes, and the irresistible crunch of tortilla strips, this soup is everything you love about classic Tex-Mex flavors in a single comforting bowl. It’s the perfect weeknight dinner, especially when you want something that’s both hearty and fresh, and it’s almost shocking how such simple pantry ingredients come together to create such a satisfying, soul-soothing meal.
Ingredients You’ll Need
Gathering your ingredients for Chicken Tortilla Soup couldn’t be easier, and every item plays a flavorful role in building up the depth and character of the dish. From pantry staples to fresh herbs, it’s a beautiful mix of textures and colors that come together seamlessly.
- Olive oil: The perfect base for sautéing, it adds a subtle richness to start building flavor.
- Yellow onion (diced): Provides natural sweetness and a gentle aromatic backbone as it softens.
- Garlic cloves (minced): Brings warmth and a signature hearty aroma to every spoonful.
- Jalapeño (seeded and diced, optional): Adds just the right amount of gentle heat and freshness; leave it out if you prefer mild.
- Ground cumin: Offers that unmistakable earthy depth so essential in Mexican-inspired cooking.
- Chili powder: Gives the soup its signature warmth and color, without overpowering the palate.
- Smoked paprika: Lends a subtle smokiness that makes the soup taste extra cozy.
- Salt: Balances the flavors and brings all the ingredients together.
- Black pepper: Adds a gentle bite to lift and brighten each bowl.
- Diced tomatoes (14.5-ounce can): A pantry hero that adds body and a pleasant tang.
- Diced tomatoes with green chilies (10-ounce can): These amp up the flavor with a bit of zesty kick and vibrant color.
- Chicken broth: The savory foundation that ties everything together so beautifully.
- Black beans (15-ounce can, rinsed and drained): They offer hearty texture and plant-based protein power.
- Corn (1 cup, fresh, canned, or frozen): Pops of sweetness and color for a balanced bite.
- Shredded cooked chicken (2 cups): The star protein—rotisserie chicken makes this even easier and tastier!
- Lime (juice of 1): Just a squeeze wakes up all the flavors with bright, fresh acidity.
- Fresh cilantro (1/4 cup chopped): Adds that final burst of herby flavor right before serving.
- Tortilla strips or crushed tortilla chips: For the must-have crunch that tops off each satisfying bowl.
How to Make Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Once it’s shimmering, add the diced onion and let it cook, stirring occasionally, for about 3 to 4 minutes until it softens and turns translucent. Next, stir in the minced garlic and optional jalapeño, cooking for another minute until fragrant. This step is like setting the scene for the rich flavors to follow!
Step 2: Bloom the Spices
Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir to coat the onions, garlic, and jalapeño so the spices can toast just a little and become extra aromatic. This method deepens their flavor, so every bite of the Chicken Tortilla Soup is bursting with warmth and complexity.
Step 3: Add Tomatoes and Broth
Pour in the can of diced tomatoes, the can of tomatoes with green chilies, and all the chicken broth. Give everything a big stir, scraping up any flavorful bits that might be stuck to the bottom of the pot. Bring the mixture to a simmer so the flavors can start mingling and the liquid takes on that signature reddish-golden hue.
Step 4: Add Beans, Corn, and Chicken
Next up: stir in the rinsed and drained black beans, your corn (fresh, canned, or frozen all work beautifully), and the shredded cooked chicken. Let the soup continue to simmer uncovered for 15 to 20 minutes. This is where all the good flavors really come together and the soup thickens slightly.
Step 5: Finish with Lime and Cilantro
Right before serving, squeeze in the juice of one lime and stir in the chopped fresh cilantro. This final touch brightens and freshens up the soup so the flavors are perfectly balanced and never heavy.
Step 6: Serve and Top
Ladle the piping hot Chicken Tortilla Soup into bowls and top generously with tortilla strips or a handful of crushed tortilla chips. Every bite is a fiesta of flavor and texture!
How to Serve Chicken Tortilla Soup
Garnishes
The right garnishes take Chicken Tortilla Soup from good to unforgettable. Try a dollop of sour cream or Greek yogurt, creamy slices of avocado, shredded cheese (pepper jack or cheddar both shine), fresh jalapeño rings, or even thinly sliced radishes. Don’t forget a handful of extra tortilla strips for true crunchy bliss.
Side Dishes
Chicken Tortilla Soup pairs magically with a side of warm, buttery cornbread, a crisp green salad tossed with lime vinaigrette, or simply a wedge of lime and a few extra tortilla chips for dunking. For a heartier meal, serve with cheesy quesadillas or a scoop of cilantro-lime rice.
Creative Ways to Present
For a fun twist, ladle the soup into mini mugs and serve as an appetizer at a gathering, or create a “toppings bar” so everyone can pile on their favorite additions. If you’re hosting a casual dinner, serve the soup family-style with a centerpiece platter of colorful garnishes for everyone to share.
Make Ahead and Storage
Storing Leftovers
Chicken Tortilla Soup keeps beautifully in the refrigerator for up to 4 days. Store it in a tightly-sealed container (but keep the tortilla strips separate), so all the flavors have time to mingle and deepen. The soup only gets better with time, making tomorrow’s lunch something to look forward to.
Freezing
This soup is freezer-friendly! Just let it cool completely, ladle it into airtight containers, and freeze for up to 3 months. For best results, add the cilantro, lime juice, and tortilla chips fresh after reheating, so they retain their zip and crunch.
Reheating
Simply reheat your Chicken Tortilla Soup gently on the stovetop over medium heat until steaming, or microwave in individual bowls in 1-minute bursts, stirring occasionally. If the soup thickens after storage, just add a splash of broth or water to bring it back to the perfect consistency.
FAQs
Can I make Chicken Tortilla Soup in a slow cooker?
Absolutely! You can sauté the aromatics and spices right in your slow cooker if it has a sauté function, or just use a pan first. Then add all ingredients except the lime and cilantro, cover, and cook on low for 4 to 6 hours. Stir in lime juice and cilantro before serving.
What other protein can I use instead of chicken?
While shredded chicken is classic, you can easily use cooked turkey, rotisserie chicken, or even shredded pork. For a vegetarian twist, skip the meat and add extra beans or diced bell peppers for added bulk and texture.
Is it possible to make Chicken Tortilla Soup creamy?
Definitely! Stir in 1/2 cup of heavy cream or add a generous spoonful of sour cream just before serving for a luxuriously creamy version. You’ll still get all those wonderful flavors, but with added silkiness.
Do I have to use tortilla strips or can I use tortilla chips?
Either works perfectly. Crushed tortilla chips are a super convenient standby and provide that same crave-worthy crunch, but homemade tortilla strips (baked or fried) can elevate the presentation and add extra flair.
How spicy is Chicken Tortilla Soup?
The beauty of this soup is its flexibility. Use as much or as little jalapeño and chili powder as you like, or leave out the jalapeño entirely for a milder bowl. If you love heat, toss in a pinch of cayenne or a few extra chilies.
Final Thoughts
There’s just something magical about ladling up a steaming bowl of Chicken Tortilla Soup—the colors, the aroma, the way it invites everyone to gather around the table. I hope you’ll give this recipe a try and make it your own favorite comfort food. It’s simple, adaptable, and always a hit, no matter the season!
Print
Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Chicken Tortilla Soup, a Mexican-inspired dish loaded with flavor and texture. This easy recipe is perfect for a cozy night in or to feed a crowd.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
Additional Ingredients:
- 1 (10-ounce) can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen)
- 2 cups shredded cooked chicken
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Tortilla strips or crushed tortilla chips for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft. Stir in garlic, jalapeño, cumin, chili powder, smoked paprika, salt, and pepper.
- Pour in diced tomatoes, tomatoes with green chilies, and chicken broth. Bring to a simmer.
- Stir in black beans, corn, and shredded chicken. Simmer for 15–20 minutes.
- Add lime juice and cilantro before serving.
- Ladle soup into bowls and top with tortilla strips or chips.
Notes
- For a creamier version, stir in 1/2 cup of heavy cream or a dollop of sour cream at the end.
- Use rotisserie chicken for a quick shortcut.
- Customize with toppings like avocado, shredded cheese, or sliced radishes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
