Why You’ll Love This Recipe
Chicken Tortilla Soup is the perfect balance of bold, spicy, and savory flavors. The combination of tender chicken, flavorful broth, and crispy tortilla strips gives you multiple textures in each bite. It’s a versatile soup that can be made as spicy as you like, and you can add your favorite toppings such as cheese, sour cream, and lime to enhance the flavor. Plus, it’s quick to prepare, making it a great choice for a weeknight meal or a cozy weekend gathering. The soup is also naturally gluten-free (if you use gluten-free tortillas) and can easily be made dairy-free by skipping the cheese and sour cream.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (4 oz) diced green chilies (or jalapeños for more heat)
- 4 cups chicken broth (low-sodium if preferred)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon lime juice (optional, for a fresh kick)
- 1/2 cup chopped fresh cilantro (optional, for garnish)
For the crispy tortilla strips:
- 2-3 corn tortillas, cut into strips
- 1 tablespoon olive oil
- Salt, to taste
For garnish (optional):
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 avocado, diced
- Sour cream or Greek yogurt
- Lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Cook the chicken:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts or thighs with salt and pepper, and cook them for 5-7 minutes per side, or until they are fully cooked through and have an internal temperature of 165°F (74°C). Remove the chicken from the pot and set it aside to rest for a few minutes.
2. Sauté the aromatics:
- In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, until the onion is soft and translucent. Add the cumin, chili powder, smoked paprika, and a pinch of salt, stirring to coat the onions and garlic with the spices.
3. Add the liquids:
- Add the diced tomatoes, green chilies, and chicken broth to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot.
- Bring the soup to a simmer and let it cook for 10-15 minutes to allow the flavors to combine. Taste and adjust the seasoning with more salt, pepper, or chili powder if needed.
4. Shred the chicken:
- While the soup is simmering, shred the cooked chicken into bite-sized pieces using two forks.
- Once the soup is ready, add the shredded chicken back into the pot along with the corn kernels. Stir to combine and let the soup simmer for another 5-7 minutes until the corn is heated through and the chicken is well incorporated.
5. Make the tortilla strips:
- While the soup is simmering, preheat your oven to 375°F (190°C).
- Arrange the tortilla strips on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. Toss the strips to coat them evenly in the oil.
- Bake for 8-10 minutes, or until the tortilla strips are golden and crispy. Keep an eye on them to prevent burning.
6. Serve:
- Ladle the hot soup into bowls and top with the crispy tortilla strips. Garnish with your favorite toppings, such as shredded cheese, diced avocado, sour cream, fresh cilantro, and a squeeze of lime juice.
- Serve immediately and enjoy!
Servings and timing
- Servings: 4-6
- Total time: 45 minutes
- Prep time: 10 minutes
- Cook time: 35 minutes
Variations
- Spicy version: If you like more heat, add extra diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce to the soup.
- Use rotisserie chicken: For a shortcut, use store-bought rotisserie chicken to save time. Simply shred the chicken and add it to the soup when you add the corn.
- Vegetarian version: Skip the chicken and add beans (black beans or pinto beans work well), roasted vegetables, or extra corn for a hearty vegetarian version.
- Creamy version: Stir in some heavy cream, coconut milk, or Greek yogurt for a creamier texture and richness.
Storage/Reheating
- Storage: Store leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. When ready to serve, thaw it in the fridge overnight and reheat on the stovetop.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened. For a smoother texture, blend it with an immersion blender.
FAQs
Can I make this soup ahead of time?
Yes, Chicken Tortilla Soup can be made ahead and stored in the fridge for up to 3 days. The flavors will develop even more as it sits. You can also freeze it for later.
Can I make the soup spicier?
Absolutely! You can add more chili powder, cayenne pepper, or a few slices of fresh jalapeño for extra heat.
Can I make this soup with ground chicken or turkey?
Yes, you can substitute ground chicken or turkey for the shredded chicken. Just cook the ground meat in the pot before adding the onions and garlic.
Can I make the tortilla strips in advance?
Yes, you can make the tortilla strips ahead of time. Just store them in an airtight container and add them to the soup when ready to serve.
How can I make the soup thicker?
If you prefer a thicker soup, you can blend part of the soup with an immersion blender or in a regular blender and then stir it back into the pot.
Conclusion
Chicken Tortilla Soup is a flavorful, satisfying, and comforting dish that’s perfect for any occasion. With its spicy broth, tender chicken, and crispy tortilla strips, it’s a meal that’s both hearty and refreshing. Whether you’re making it for a family dinner, a game day snack, or a special gathering, this soup is sure to be a hit with everyone. Packed with vibrant flavors and textures, Chicken Tortilla Soup is a must-try recipe that’s both delicious and easy to make!
PrintChicken Tortilla Soup
Chicken Tortilla Soup is a vibrant and flavorful dish featuring tender chicken, spicy broth, and crispy tortilla strips. Packed with bold flavors from tomatoes, chilies, cumin, and cheese, it’s a comforting and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Simmering, Roasting
- Cuisine: Mexican
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (4 oz) diced green chilies (or jalapeños for more heat)
- 4 cups chicken broth (low-sodium if preferred)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon lime juice (optional)
- 1/2 cup chopped fresh cilantro (optional, for garnish)
- For the crispy tortilla strips:
- 2–3 corn tortillas, cut into strips
- 1 tablespoon olive oil
- Salt, to taste
- For garnish (optional):
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 avocado, diced
- Sour cream or Greek yogurt
- Lime wedges
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Cook chicken breasts or thighs for 5-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Set aside to rest, then shred the chicken.
- In the same pot, sauté chopped onion and minced garlic for 3-4 minutes until soft. Add cumin, chili powder, smoked paprika, and salt. Stir to coat the onions and garlic with the spices.
- Add diced tomatoes, green chilies, and chicken broth. Bring to a simmer and cook for 10-15 minutes. Taste and adjust seasoning with salt, pepper, or chili powder as needed.
- Shred the chicken with two forks and add it back into the soup along with corn. Simmer for another 5-7 minutes until the corn is heated through.
- Preheat the oven to 375°F (190°C). Arrange tortilla strips on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 8-10 minutes until crispy, checking to prevent burning.
- Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, diced avocado, sour cream, fresh cilantro, and a squeeze of lime juice. Serve hot and enjoy!
Notes
- For extra spice, add more diced jalapeños, cayenne pepper, or hot sauce.
- To save time, use rotisserie chicken. Shred and add it to the soup when adding the corn.
- For a vegetarian version, replace chicken with beans, roasted veggies, or extra corn.
- For a creamy version, stir in some heavy cream, coconut milk, or Greek yogurt.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg