Chicken Tortilla Soup

Why You’ll Love This Recipe

This soup is the perfect blend of comfort food and bold flavor. It comes together in one pot, is quick to prepare, and uses simple pantry ingredients. The shredded chicken and vegetables make it filling, while the toppings like crispy tortillas, avocado, and cheese add texture and freshness. Plus, it stores and reheats beautifully, making it great for leftovers or meal planning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or cubed)
• Onion, diced
• Garlic, minced
• Canned diced tomatoes
• Black beans, drained and rinsed
• Corn kernels (frozen, fresh, or canned)
• Chicken broth
• Tomato paste (optional, for extra richness)
• Lime juice
• Ground cumin
• Chili powder
• Smoked paprika
• Salt and pepper
• Olive oil
• Corn tortillas (for homemade strips or optional store-bought)
• Optional toppings: avocado, shredded cheese, sour cream, cilantro, lime wedges, jalapeños

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute.
2. Add chili powder, cumin, paprika, salt, and pepper. Cook for 1–2 minutes to toast the spices.
3. Stir in diced tomatoes, tomato paste (if using), black beans, corn, and chicken broth. Bring to a simmer.
4. Add the shredded chicken and let the soup simmer for 15–20 minutes to develop flavor.
5. Stir in lime juice and adjust seasoning if needed.
6. While the soup simmers, make tortilla strips: Cut corn tortillas into thin strips and bake at 375°F (190°C) for 10–15 minutes until golden and crispy, or pan-fry in oil until lightly browned.
7. Serve soup hot, topped with crispy tortilla strips and your favorite toppings.

Servings and timing

Makes 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Spicy version: Add diced jalapeños or chipotle peppers in adobo for a kick.
• Creamy twist: Stir in a splash of heavy cream or blend a portion of the soup for a creamier texture.
• Vegetarian: Omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
• Slow cooker: Add all ingredients (except tortillas and toppings) and cook on low for 6–7 hours or high for 3–4 hours.
• Taco soup style: Add a ranch seasoning packet and taco seasoning for a richer, Tex-Mex taste.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat on the stovetop over medium heat or in the microwave until hot. Add tortilla strips just before serving to maintain crunch.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut that adds flavor and saves time.

Do I need to fry the tortilla strips?

No, you can bake them for a healthier option, or use store-bought tortilla chips for convenience.

Can I make this soup in advance?

Yes, it tastes even better the next day after the flavors meld.

Is chicken tortilla soup spicy?

It has mild heat by default, but you can make it spicier by adding hot sauce or chili peppers.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and hold up better in the soup, but flour can work in a pinch.

What’s the best way to thicken the soup?

Blend a portion of the soup or add crushed tortilla chips directly into the pot.

Can I cook raw chicken in the soup?

Yes, simmer raw chicken breasts in the soup for about 20 minutes, then remove, shred, and return to the pot.

How do I make it lower in sodium?

Use low-sodium broth and rinse canned beans thoroughly. Adjust salt to taste.

Can I add rice to the soup?

Yes, cooked rice can be stirred in just before serving for added bulk.

What can I serve with this soup?

Great sides include cornbread, a green salad, quesadillas, or a side of Mexican rice.

Conclusion

Chicken Tortilla Soup is a bold, flavorful, and satisfying dish that’s as easy to make as it is delicious. With a rich broth, tender chicken, and endless topping options, it’s a customizable and comforting meal that never gets old. Whether you’re cooking for the family or meal prepping for the week, this one-pot wonder is sure to warm you up and keep you coming back for more.

Chicken Tortilla Soup

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Chicken Tortilla Soup is a hearty Mexican-inspired dish made with shredded chicken, beans, corn, tomatoes, and bold spices, topped with crispy tortilla strips and fresh garnishes. It’s comforting, flavorful, and easy to make in under an hour.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

1. 2 cups cooked chicken, shredded or cubed
2. 1 medium onion, diced
3. 3 cloves garlic, minced
4. 1 can (14.5 oz) diced tomatoes
5. 1 can (15 oz) black beans, drained and rinsed
6. 1 cup corn kernels (frozen, fresh, or canned)
7. 6 cups chicken broth
8. 1 tbsp tomato paste (optional)
9. 2 tbsp lime juice
10. 2 tsp ground cumin
11. 1 tsp chili powder
12. 1 tsp smoked paprika
13. Salt and pepper to taste
14. 2 tbsp olive oil
15. 4 corn tortillas, cut into strips (or store-bought chips)
16. Optional toppings: avocado slices, shredded cheese, sour cream, chopped cilantro, lime wedges, jalapeños

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Stir in garlic and cook 1 minute more.

1. Add cumin, chili powder, paprika, salt, and pepper. Toast spices for 1–2 minutes.
2. Stir in diced tomatoes, tomato paste, black beans, corn, and chicken broth. Bring to a simmer.
3. Add shredded chicken and simmer 15–20 minutes to develop flavor.
4. Stir in lime juice and adjust seasoning as needed.
5. For tortilla strips: bake at 375°F (190°C) for 10–15 minutes until golden, or pan-fry until crisp.
6. Serve soup hot, topped with tortilla strips and desired toppings.

Notes

1. Rotisserie chicken is a great shortcut.
2. Bake tortilla strips for a lighter option instead of frying.
3. Add jalapeños or chipotle for extra spice.
4. For a creamy version, stir in a splash of cream or blend part of the soup.
5. Soup tastes even better the next day after flavors meld.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 780mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 55mg