Chicken Tortilla Soup Recipe
If there’s one dish that feels like a warm hug in a bowl, it has to be Chicken Tortilla Soup. Packed with tender chicken, zesty tomatoes, black beans, sweet corn, and a lively squeeze of lime, every bite is bursting with flavor and comfort. Whether you’re craving something cozy on a chilly evening or you’re just in the mood for a southwest-inspired meal, you’ll love how quick and easy it is to whip up this crowd-pleaser—especially when you pile on all your favorite toppings!
Ingredients You’ll Need
The beauty of Chicken Tortilla Soup is how it turns simple, pantry-friendly staples into a fiesta of color and flavor. Each ingredient brings something essential: from the smokiness of paprika to the crunch of tortilla chips, there’s a reason for everything in this irresistible soup.
- Olive Oil: Just a bit to sauté the veggies and jumpstart those rich, savory notes at the base of the soup.
- Onion (chopped): Lends a sweet, mellow depth that forms the backbone of the soup’s flavor.
- Garlic (minced): Essential for that unmistakeably warm, robust aroma in every spoonful.
- Jalapeño (seeded and diced): Adds a gentle kick—customize the heat to suit your taste.
- Ground Cumin: Earthy and aromatic, it ties together the southwest profile of the soup.
- Chili Powder: Brings warmth and subtle spice, perfect for that classic Chicken Tortilla Soup vibe.
- Smoked Paprika: Gives the broth a smoky undertone that elevates everything.
- Diced Tomatoes (canned): Juicy chunks and tangy richness—it’s soup gold.
- Black Beans (drained and rinsed): For protein, color, and a satisfying bite in every bowl.
- Corn Kernels: Offers little pops of sweetness—fresh, frozen, or canned all work beautifully.
- Chicken Broth: The foundation for that soul-soothing, savory base we crave.
- Cooked Shredded Chicken: Perfect way to use leftovers or shortcut with rotisserie chicken for extra ease.
- Lime Juice: Adds brightness and zing, making all those flavors come alive.
- Salt and Pepper: The simple, crucial seasonings to dial the flavors just right.
- Fresh Cilantro (chopped): Gives a burst of green freshness that makes the soup sing.
- Crispy Tortilla Strips or Crushed Tortilla Chips: The iconic topper—add as much crunch as you crave.
- Diced Avocado: For creamy richness that cools and balances the spice.
- Shredded Cheese: Melts gorgeously atop your piping hot soup.
- Sour Cream: A dollop will add a cool, luscious touch.
- Lime Wedges: For that extra squeeze of brightness just before digging in.
How to Make Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Toss in the chopped onion, garlic, and jalapeño, and sauté them for about 3 to 4 minutes. You’re looking for that beautifully softened texture and a kitchen that smells incredible, as these ingredients lay the flavor groundwork for your Chicken Tortilla Soup.
Step 2: Add the Spices
Sprinkle in your cumin, chili powder, and smoked paprika. Stir them with the veggies so the spices can bloom in the hot oil, intensifying their flavors and giving the soup that signature southwest complexity.
Step 3: Build the Body
Pour in the diced tomatoes, black beans, corn, and chicken broth. Stir well to combine, then add your cooked shredded chicken. Each addition adds another layer of texture and makes your Chicken Tortilla Soup chunkier and heartier.
Step 4: Simmer to Perfection
Bring the pot to a gentle boil, then lower the heat and let the soup simmer for about 15 to 20 minutes. This gives all the ingredients a chance to meld and the flavors to deepen, making every bowl taste like it’s been simmering all day—even if it’s only taken half an hour!
Step 5: Brighten and Finish
Just before serving, stir in the fresh lime juice, salt, pepper, and chopped cilantro. The lime wakes up all the flavors and the cilantro gives a garden-fresh finish. Taste and adjust seasoning as needed, then you’re ready to ladle up and serve.
How to Serve Chicken Tortilla Soup
Garnishes
The garnish isn’t just for looks—it’s the best part! Top your Chicken Tortilla Soup with a generous handful of crispy tortilla strips or crushed tortilla chips, creamy diced avocado, plenty of shredded cheese, a dollop of sour cream, and a squeeze of lime. Mix and match to suit your mood or load up with everything for a true celebration in a bowl.
Side Dishes
This soup is plenty satisfying all by itself, but if you’re looking to round out your meal, a simple salad with citrus vinaigrette or a side of warm cornbread are excellent companions. For something truly cozy, serve with warm, buttered flour tortillas on the side to soak up every last drop!
Creative Ways to Present
Chicken Tortilla Soup is also a showstopper for gatherings! Try serving it in small mugs or bowls as a party appetizer or as part of a casual taco night. Set up a DIY topping bar so everyone can customize their bowls for interactive, festive fun.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tortilla Soup stores beautifully. Once cooled, transfer any remaining soup to an airtight container and pop it in the refrigerator. It’ll keep well for up to 4 days, making it a fantastic option for easy lunches or busy weeknights.
Freezing
This soup is freezer-friendly! Let it cool thoroughly and portion into freezer-safe containers, leaving a little space at the top for expansion. It can be frozen for up to 3 months—just hold off on adding garnishes like chips and avocado until after reheating for the best textures.
Reheating
When you’re ready to enjoy, simply reheat the soup on the stovetop over medium heat or microwave in a heatproof bowl, stirring occasionally until it’s heated through. If the soup has thickened in the fridge or freezer, add a splash of chicken broth or water to reach your favorite consistency.
FAQs
Can I make Chicken Tortilla Soup vegetarian?
Absolutely! Swap the chicken for extra black beans or pinto beans and use vegetable broth instead of chicken broth. You’ll have a delicious, protein-packed veggie version that keeps all the flavor and heartiness.
What’s the best way to get shredded chicken quickly?
Rotisserie chicken from the grocery store is the ultimate shortcut. Just shred with two forks and you’re set! Alternatively, you can quickly poach some boneless, skinless chicken breasts or thighs, then shred them once cooked.
How spicy is this Chicken Tortilla Soup?
As written, the jalapeño and chili powder give it a gentle heat, but you can easily dial up or down by using more or less jalapeño, or by leaving the seeds in for extra spice. If you’re sensitive to heat, remove all the ribs and seeds, or skip the jalapeño entirely.
Can I make this in a slow cooker?
Definitely! Simply add all the ingredients except the cilantro and lime to your slow cooker and cook on low for 4 to 6 hours. Stir in the cilantro and lime juice just before serving for that fresh finish.
What if I want a thicker soup?
If you prefer your Chicken Tortilla Soup on the heartier side, scoop out one cup of soup, blend it until smooth, then stir it back in before adding the chicken. This simple trick naturally thickens the broth and adds a creamy texture without any extra ingredients.
Final Thoughts
If a big, comforting bowl of homemade Chicken Tortilla Soup sounds good right about now, trust me—this recipe is one you’ll come back to all year long. Don’t be surprised if it becomes a staple at your table, too. Happy cooking, and I hope this soup brings you as much joy and flavor as it has for me!
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Chicken Tortilla Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Tortilla Soup is a comforting and flavorful dish that’s perfect for chilly days. Packed with tender chicken, beans, corn, and a blend of spices, this soup is topped with crispy tortilla strips and your favorite toppings for a satisfying meal.
Ingredients
Soup:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen, or canned
- 4 cups chicken broth
- 1½ cups cooked shredded chicken
- juice of 1 lime
- salt and pepper to taste
- ¼ cup chopped fresh cilantro
For Serving:
- Crispy tortilla strips or crushed tortilla chips
- diced avocado
- shredded cheese
- sour cream
- lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, sauté until softened.
- Stir in cumin, chili powder, and smoked paprika.
- Add tomatoes, black beans, corn, broth, and chicken. Simmer for 15–20 minutes.
- Stir in lime juice, salt, pepper, and cilantro.
- Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream.
Notes
- For a thicker soup, blend 1 cup of the soup before adding the chicken back in.
- Rotisserie chicken is a great time-saver here.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
