Recipe
This Chicken Tortilla Soup is hands down the coziest, most flavorful bowl of comfort you’ll ever make—and it’s ridiculously easy to whip up.
Imagine this: tender chicken simmered in a smoky, slightly spicy broth, loaded with juicy tomatoes, sweet corn, and creamy beans, then topped with crispy tortilla strips, fresh avocado, and a zesty squeeze of lime.
Every bite is a fiesta of textures and flavors, from the warmth of the spices to the invigorating crunch of the toppings.
What makes it extra special? Using a blend of smoked paprika and chili powder gives it that deep, rich flavor that feels like it’s been simmering all day, even though it comes together in under an hour.
Trust me, whether it’s a chilly evening or just a craving for something hearty, this soup is your new go-to.
And the best part? It’s totally customizable—pile on your favorite toppings and make it your own. Let’s get cooking!
Ingredients
This Chicken Tortilla Soup is a flavor-packed dish that balances smoky, tangy, and savory notes. The right ingredients guarantee it’s hearty, comforting, and restaurant-worthy. Let’s break it down—here’s what you’ll need and why each component matters:
For the Soup Base:
- Chicken broth: Opt for low-sodium to control the saltiness—you can always adjust later.
- Diced tomatoes: Canned fire-roasted tomatoes add a smoky depth; fresh works too but lacks the intensity.
- Chicken breast or thighs: Thighs stay juicier during simmering, but breast works if you’re watching fat content.
- Onion and garlic: Non-negotiables for building that aromatic base.
For Flavor & Heat:
- Chipotle peppers in adobo: These are a MUST—they bring smoky heat and complexity. Use just one pepper if you’re spice-shy.
- Ground cumin: Adds earthy warmth—don’t skip it.
- Chili powder: Stick to a quality brand for the best flavor.
For Texture & Garnish:
- Corn tortillas: Cut into strips and fry or bake for crispy toppings—store-bought tortilla chips are a quick swap.
- Avocado: Creamy slices add a fresh, rich contrast.
- Lime wedges: A squeeze of lime brightens the entire bowl.
- Cilantro: Optional, but it adds a fresh, herby finish.
Little Wins:
- Shredded cheese: Monterey Jack or cheddar melts beautifully into the soup.
- Sour cream or crema: Adds a cooling contrast to the spice.
- Extra toppings: Sliced jalapeños or radishes add a crunchy bite.
Pro Tip: If you’re short on time, rotisserie chicken is a lifesaver—just add it toward the end to avoid overcooking.
Fresh, high-quality ingredients make all the difference here, but feel free to adapt based on what’s in your pantry!
How to Make the Best Authentic Chicken Tortilla Soup
1. Sauté the aromatics****
Heat oil in a large pot over medium heat. Add diced onions, minced garlic, and chopped jalapeños, stirring until softened (about 5 minutes). This builds the flavor base—don’t rush it!
*Pro tip:* If you’re sensitive to spice, remove jalapeño seeds before chopping.
2. Toast the spices****
Stir in chili powder, cumin, and oregano, cooking for 1 minute until fragrant. Toasting releases their depth—just don’t let them burn.
*Watch out:* Over-toasting spices can turn them bitter.
3. Simmer the broth and chicken****
Add crushed tomatoes, chicken broth, and raw chicken breasts. Bring to a boil, then reduce heat and simmer for 15–20 minutes until chicken cooks through.
*Time-saver:* Shred pre-cooked rotisserie chicken and skip simmering.
4. Shred and return the chicken****
Remove chicken, shred with forks, and stir it back into the soup.
*Why?* Shredding guarantees tender bites in every spoonful.
5. Add beans and corn****
Fold in drained black beans and corn kernels, heating through (about 5 minutes).
*Flexibility:* Frozen or canned corn both work—just drain well.
6. Crisp the tortilla strips****
While soup simmers, cut corn tortillas into thin strips and fry in hot oil until golden (2–3 minutes). Drain on paper towels.
*Pro tip:* Bake at 400°F for 10 minutes for a lighter version.
7. Garnish and serve****
Ladle soup into bowls and top with crispy tortilla strips, avocado, cilantro, lime wedges, and cheese.
*Visual cue:* The soup should be thick but still brothy—add extra broth if too dense.
8. Adjust to taste****
Season with salt and pepper, or add hot sauce for extra heat.
*Flexibility:* Let it sit 10 minutes—flavors meld beautifully!
Nutrition
This chicken tortilla soup is packed with protein and fiber. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 24g |
| Carbohydrates | 28g |
| Fiber | 6g |
| Fat | 12g |
| Sodium | 890mg |
Chef Tips
Making chicken tortilla soup even better comes down to a few simple tricks I’ve picked up over the years. Use homemade chicken stock for depth of flavor.
Roast your veggies before adding them for a smoky, rich taste. Don’t skip the lime juice—it brightens everything up.
For crispy tortilla strips, fry them fresh instead of using pre-packaged ones. Garnish with avocado and cilantro for freshness.
Frequently Asked Questions
Can I Freeze Chicken Tortilla Soup?
Yes, I can freeze chicken tortilla soup. I’ll let it cool completely first, then store it in airtight containers or freezer bags, leaving space for expansion. It’ll last up to 3 months, and I reheat it gently.
How Long Does Chicken Tortilla Soup Last in the Fridge?
Chicken tortilla soup lasts 3-4 days in the fridge if I store it properly. I make sure it’s in an airtight container to keep it fresh, and I always check for any off smells before reheating.
What Are Good Side Dishes to Serve With Soup?
I’d pair my soup with warm tortillas, Mexican street corn, or a fresh avocado salad. Crusty bread or cilantro lime rice also works great. For crunch, I’d add tortilla chips or a side of nachos.
Can I Use Store-Bought Rotisserie Chicken?
I’d definitely use store-bought rotisserie chicken—it saves time and adds great flavor. Just shred the meat and toss it in. I’ve done it before, and it works perfectly in soups like this.
Is This Recipe Gluten-Free?
I can confirm it’s gluten-free if I stick to gluten-free ingredients like corn tortillas and broth. I always double-check labels to avoid hidden gluten, but with care, I can make this safely.
