Chicken Tortilla Soup

Chicken Tortilla Soup is a beloved Mexican-inspired dish known for its rich, savory broth, tender shredded chicken, and a delightful mix of vegetables and spices. The soup is typically garnished with crispy tortilla strips, fresh avocado, cilantro, lime, and cheese, creating a vibrant combination of textures and flavors.

This soup is warm, comforting, and has a subtle kick from chili and cumin, making it ideal for cozy weeknight dinners or entertaining guests. It’s nutritious, hearty, and full of flavor — a perfect balance of protein, vegetables, and spices that’s satisfying yet light.

Why I Love This Recipe

I love this Chicken Tortilla Soup because it’s both comforting and vibrant. Every spoonful offers layers of flavor: the savory chicken broth enriched with tomatoes and spices, the sweetness of corn and peppers, and the crunch from homemade tortilla strips.

It’s also highly versatile — you can make it as mild or spicy as you like, and it’s a great way to use leftover chicken or rotisserie chicken. The toppings make each serving customizable, allowing everyone to enjoy their ideal combination of flavors and textures.

Why It’s a Must-Try Dish

• Flavor-packed: Savory, slightly spicy, and hearty.
• Easy to customize: Adjust toppings, spice levels, or protein.
• Comforting and hearty: Perfect for cold days or dinner parties.
• Nutritious: Loaded with chicken, beans, vegetables, and spices.
• Quick and versatile: Can be made from scratch in about an hour or using leftovers.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: ~300–350 kcal per serving (depending on toppings)

Course and Cuisine

• Course: Soup / Main Dish
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 cups cooked shredded chicken (rotisserie chicken works well)
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

For the Tortilla Strips:

• 4 small corn tortillas, cut into thin strips
• 1 tbsp olive oil
• Salt to taste

Optional Toppings:

• Diced avocado
• Shredded cheese (cheddar, Monterey Jack)
• Sour cream or Greek yogurt
• Fresh cilantro
• Lime wedges

Cooking Directions (Overview)

1. Prepare tortilla strips and bake or fry until crispy.
2. Sauté onions, garlic, and peppers; add spices.
3. Add broth, tomatoes, beans, and corn; simmer.
4. Stir in shredded chicken and lime juice.
5. Garnish with tortilla strips and toppings before serving.

Step-by-Step Preparation Method

Step 1: Prepare Tortilla Strips

1. Preheat oven to 375°F (190°C).
2. Toss tortilla strips with 1 tbsp olive oil and a pinch of salt.
3. Spread on a baking sheet and bake for 8–10 minutes until crispy. Alternatively, fry in a skillet over medium heat for 2–3 minutes until golden brown.
4. Set aside.

Step 2: Sauté Aromatics

1. In a large pot, heat 2 tbsp olive oil over medium heat.
2. Add diced onions and cook until translucent, ~3–4 minutes.
3. Add garlic, bell peppers, and jalapeño; sauté for another 2–3 minutes.

Step 3: Add Spices

1. Stir in cumin, chili powder, smoked paprika, salt, and pepper.
2. Cook for 1 minute to release the flavors.

Step 4: Add Broth and Vegetables

1. Pour in chicken broth and diced tomatoes (with juice).
2. Add black beans and corn.
3. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

Step 5: Add Chicken and Lime

1. Stir in shredded chicken and simmer for 5 minutes to heat through.
2. Add lime juice and fresh cilantro. Taste and adjust seasoning.

Step 6: Serve

1. Ladle soup into bowls.
2. Top each serving with crispy tortilla strips and optional toppings: avocado, cheese, sour cream, cilantro, and lime wedges.

How to Serve

• Serve hot, preferably in deep bowls.
• Pair with warm cornbread or tortilla chips.
• Encourage guests to customize their toppings for added fun and flavor.

Recipe Tips

• Use rotisserie chicken: Saves time and adds extra flavor.
• Customize spice level: Omit jalapeño for mild soup or add extra chili for heat.
• Crispy tortillas: Bake or fry shortly before serving to maintain crunch.
• Beans and corn: Can be fresh, canned, or frozen.

Variations

1. Vegetarian Version: Omit chicken and add extra beans, corn, zucchini, or mushrooms.
2. Creamy Tortilla Soup: Stir in 1/2 cup heavy cream or coconut milk before serving.
3. Spicy Version: Add diced green chilies, chipotle in adobo, or cayenne pepper.
4. Instant Pot Version: Sauté ingredients in the Instant Pot, then cook on high pressure for 5 minutes.
5. Taco-Inspired Soup: Top with crushed tortilla chips, cheddar cheese, and a drizzle of salsa.

Freezing and Storage

To Store:

• Refrigerate soup in an airtight container for 3–4 days.
• Store tortilla strips separately to maintain crispiness.

To Freeze:

• Freeze soup (without tortilla strips) in freezer-safe containers for up to 3 months.
• Thaw in the fridge overnight, reheat on the stove, and add fresh tortilla strips before serving.

Special Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and knife
• Baking sheet (for tortilla strips)
• Optional: blender for a smoother soup

Conclusion

Chicken Tortilla Soup is a hearty, flavorful, and comforting dish that’s easy to make and perfect for family meals or entertaining. With tender chicken, vibrant vegetables, warming spices, and crispy tortilla toppings, it delivers a satisfying meal in every bowl.

Every spoonful offers a delicious blend of textures and flavors — spicy, tangy, savory, and utterly comforting.