Chicken Tortilla Soup Recipe
If you’re craving a bowl of something cozy, hearty, and bursting with flavor, Chicken Tortilla Soup deserves a permanent spot on your dinner table! This vibrant Mexican-inspired dish weaves together tender chicken, colorful veggies, aromatic spices, and those all-important crispy tortilla strips for a meal that’s every bit as comforting as it is lively. Whether you’re looking for a new weeknight regular or a crowd-pleasing soup for gatherings, Chicken Tortilla Soup is a true kitchen hero that brings everyone together with every spoonful.
Ingredients You’ll Need
Chicken Tortilla Soup is delightfully simple to pull together, yet every ingredient adds a thoughtful layer to its crave-worthy taste and beautiful presentation. Let’s take a look at how each one brings something special to the bowl.
- Olive oil: Provides a flavorful foundation for sautéing aromatics and ensures everything cooks up beautifully.
- Onion (1 medium, diced): A classic base that brings sweetness and depth to the soup.
- Garlic (2 cloves, minced): Delivers a savory punch that highlights the other spices.
- Jalapeño (1, seeded and diced): Adds a gentle heat and fresh, peppery flavor.
- Ground cumin (1 teaspoon): Warm and earthy, cumin is essential for that unmistakable Mexican soup profile.
- Chili powder (1 teaspoon): Brings a rich smokiness and vibrant color to the broth.
- Chicken broth (4 cups): The backbone of the soup, ensuring every spoonful is hearty and flavorful.
- Diced tomatoes (1 can, 14.5 ounces): Offers brightness and body, balancing out the spice and richness.
- Black beans (1 can, 15 ounces, drained and rinsed): Adds satisfying texture and plant-powered protein.
- Corn kernels (1 cup, fresh, frozen, or canned): Pops of sweetness and a vibrant yellow color make each bite more exciting.
- Cooked shredded chicken (2 cups): Rotisserie or leftover chicken is perfect and soaks up all the zesty flavors.
- Fresh cilantro (1/4 cup, chopped): Lifts the entire soup, infusing it with fresh herbal notes.
- Lime juice (juice of 1 lime): A hit of acidity awakens every ingredient for a truly craveable finish.
- Salt and pepper (to taste): Essential for perfect seasoning and balance.
- Corn tortillas (4, cut into strips): Homemade tortilla strips fried until golden bring that signature crunch.
- Vegetable oil (for frying): Gets the tortilla strips irresistibly crispy.
- Optional toppings: Diced avocado, shredded cheddar cheese, sour cream, extra cilantro, and lime wedges for customizable finishing touches.
How to Make Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. When it shimmers, add the diced onion and let it cook for about 4-5 minutes, stirring occasionally. You’re looking for it to soften and turn slightly golden, drawing out those sweet, savory undertones. Stir in the minced garlic and diced jalapeño, then cook just one minute more, breathing in that rich, vibrant aroma as your kitchen starts to smell like something wonderful is about to happen.
Step 2: Toast the Spices
Add the ground cumin and chili powder directly into the pot, stirring until the onions, garlic, and jalapeño are coated in the warm spices. Give this about 30 seconds; toasting the spices like this makes their flavors richer and more pronounced—a small step that pays off big!
Step 3: Build the Broth
Pour in the chicken broth and the can of diced tomatoes, then increase the heat to bring everything to a gentle simmer. These liquids form the flavorful soup base that will tie together all the ingredients. The tomatoes start breaking down into the broth, creating a perfectly balanced tang.
Step 4: Add the Good Stuff
Stir in the black beans and corn, followed by the cooked shredded chicken. Let the pot simmer gently for about 10-15 minutes. This allows every ingredient to soak up those fragrant, toasty spices and helps the flavors blend into that signature comforting Chicken Tortilla Soup taste.
Step 5: Finish with Freshness
Remove the pot from the heat and stir in the chopped cilantro and fresh lime juice. Don’t skip this! The herbs introduce a pop of brightness and the lime wakes everything up, making the soup genuinely irresistible. At this point, taste and season with salt and pepper to your liking.
Step 6: Crisp the Tortilla Strips
While the soup simmers, it’s time for everyone’s favorite part: crispy tortilla strips! Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat. Working in batches, fry the tortilla strips until they turn golden brown and crunchy, about 1-2 minutes per batch. Drain them on paper towels and, while they’re hot, sprinkle with a pinch of salt.
Step 7: Serve and Garnish
Ladle the steamy Chicken Tortilla Soup into bowls and crown each serving with a generous handful of crispy tortilla strips. Now is the time to bring on your favorite toppings—diced avocado, shredded cheese, sour cream, more cilantro, and a squeeze of lime. Get creative and build your signature bowl!
How to Serve Chicken Tortilla Soup
Garnishes
The right garnishes can take your Chicken Tortilla Soup from great to absolutely unforgettable. I always set out bowls of diced avocado, extra cilantro, shredded cheddar, and a little sour cream. Add a few lime wedges to the side so everyone gets a pop of zesty brightness. Those golden tortilla strips are essential—don’t be shy with them!
Side Dishes
A piping hot bowl of Chicken Tortilla Soup stands beautifully on its own, but if you want a full meal, serve it with a side of warm, fluffy rice or slices of grilled Mexican street corn. Homemade guacamole and a handful of corn chips never go amiss, and a fresh salad with citrusy vinaigrette makes a perfect, light pairing.
Creative Ways to Present
Hosting a dinner party? Serve Chicken Tortilla Soup in pretty mugs or small bowls as a starter. Or, create a DIY soup bar by setting out all the toppings and crispy tortilla strips in little bowls, so everyone can customize their soup just how they like it. If you’re feeling extra fancy, layer the toppings to mimic a mini nacho pile right on top!
Make Ahead and Storage
Storing Leftovers
Got extra Chicken Tortilla Soup? Lucky you! Cool the soup completely, then store it in an airtight container in the fridge where it’ll stay fresh for up to 4 days. Keep the crispy tortilla strips separate in a zipper bag or container at room temperature so they don’t lose their crunch.
Freezing
Chicken Tortilla Soup freezes like a dream. Portion out cooled soup into freezer-safe bags or containers (leaving out the tortilla strips and toppings), and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge. Tortilla strips are best made fresh or stored separately.
Reheating
To reheat, simply pour your Chicken Tortilla Soup into a pot and warm over medium heat, stirring occasionally until steaming and heated through. If you’re in a hurry, microwave individual servings in a covered bowl. Add a splash of broth if the soup thickened up in the fridge.
FAQs
How can I make Chicken Tortilla Soup spicier?
If you crave more heat, try leaving the seeds in the jalapeño or adding an extra one. You can also sprinkle in some cayenne pepper or serve with a splash of your favorite hot sauce at the table!
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic shortcut for Chicken Tortilla Soup, saving you time while still packing in plenty of flavor and tenderness.
Is this recipe gluten-free?
Yes, Chicken Tortilla Soup is naturally gluten-free, as long as you confirm your broth and toppings don’t contain any hidden gluten. Corn tortillas are a great gluten-free option for the crispy strips.
What can I use instead of black beans?
Pinto beans or even kidney beans make a tasty alternative if you don’t have black beans on hand. You can also skip them completely if you prefer a lighter soup.
Can I make this in a slow cooker?
Definitely! Combine everything except the cilantro, lime, and tortilla strips in your slow cooker and cook on low for 4-6 hours. Stir in cilantro and lime at the end, then top with freshly fried tortilla strips.
Final Thoughts
If you haven’t given homemade Chicken Tortilla Soup a try yet, let this be your sign! Every bowl is an invitation to gather, savor, and warm your soul, no matter the season. Pull out your pot, set out your favorite toppings, and discover just how fun and comforting this classic can be.
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Chicken Tortilla Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Tortilla Soup is a comforting and flavorful dish that is perfect for a cozy meal. It’s loaded with tender shredded chicken, black beans, corn, and a blend of spices, topped with crispy tortilla strips and your favorite toppings. Easy to make and perfect for a chilly day!
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt and pepper to taste
Tortilla Strips:
- 4 corn tortillas, cut into strips
- vegetable oil for frying
Optional Toppings:
- diced avocado
- shredded cheddar cheese
- sour cream
- extra cilantro
- lime wedges
Instructions
- Soup: Heat olive oil in a large pot, sauté onion, garlic, and jalapeño. Add cumin, chili powder, broth, tomatoes, beans, corn, and chicken. Simmer, then stir in cilantro and lime juice. Season with salt and pepper.
- Tortilla Strips: Fry tortilla strips in vegetable oil until crispy. Drain on paper towels and sprinkle with salt.
- Serve: Ladle soup into bowls, top with tortilla strips and desired toppings.
Notes
- Use leftover or rotisserie chicken for convenience.
- For extra spice, keep jalapeño seeds or add cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 65mg
