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Warm up with a bowl of chicken tortilla soup, a classic comfort food bursting with vibrant, savory flavors. This recipe brings together tender chicken, zesty broth, and crispy tortilla strips for an unforgettable meal. It’s incredibly easy to prepare, making it perfect for any weeknight or casual gathering. Get ready to enjoy a fantastic, simple soup!
Why You’ll Love This Chicken Tortilla Soup
- Packed with savory flavor: Each spoonful of this chicken tortilla soup is rich with spices, tangy tomatoes, and tender chicken.
- Quick and easy to make: You can have this delicious meal on the table in under an hour, ideal for busy schedules.
- Perfect for weeknight meals: It’s a hearty, satisfying dish that simplifies dinner planning for families.
- Customizable with toppings: Personalize every bowl with your favorite garnishes, like avocado or cheese.
- Healthy and satisfying: Loaded with lean protein and vegetables, this soup is a nourishing choice you’ll feel good about.
According to Nutrition Therapy Essentials, consuming proper amounts of protein and vegetables can increase metabolism and aid in muscle maintenance.
Ingredients
For the Chicken Tortilla Soup:
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1-2 jalapeño peppers, seeded and diced
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 1 lb chicken breasts (2 medium), or leftover rotisserie chicken*
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp salt, or to taste
- 1/3 cup cilantro, chopped, plus more to garnish
- 1 1/2 Tbsp lime juice, from 1 lime, or to taste
For the Crispy Tortilla Strips:
- 1/4 cup olive oil
- 8 corn tortillas (6″ tortillas), cut into strips
For Serving/Garnish:
- 1 large avocado, diced
- 1 lime, cut into wedges, to serve
- Additional cilantro, sour cream, shredded cheese (optional)
Notes & Substitutions
You can use raw chicken breasts or leftover rotisserie chicken for this savory soup. If using rotisserie, add it shredded in the final step. Feel free to swap black beans for pinto beans, or add diced bell peppers for more veggies. Adjust jalapeño to control the heat; remove all seeds for mild, leave some for more kick. For the best depth of flavor, opt for a good quality chicken broth. You can bake tortilla strips instead of frying by tossing them with a little oil and baking at 375°F (190°C) until crispy.
Equipment
- Large Dutch oven or pot for simmering the soup.
- Sharp knife and cutting board for ingredient preparation.
- Measuring cups and spoons for accurate ingredient amounts.
- Ladle for easy serving of your hearty chicken tortilla soup.
- Spider or tongs for safely frying and draining tortilla strips.
Instructions
Prepare Tortilla Strips:
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Slice corn tortillas into thin strips. Carefully add a handful of tortilla strips to the hot oil. Fry for 2-3 minutes, turning occasionally, until they are golden brown and perfectly crispy. Use a spider or tongs to transfer the crispy strips to a plate lined with paper towels. Immediately season them lightly with salt. Repeat with remaining tortilla strips, ensuring not to overcrowd the skillet.
Sauté Aromatics:
In a large Dutch oven or pot, heat 2 tablespoons of light olive oil over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the minced garlic and diced jalapeño peppers. Cook for another minute until fragrant, being careful not to burn the garlic. This aromatic base is key for delicious chicken tortilla soup.
Build the Soup Base:
Add chili powder, ground cumin, and salt to the pot with the cooked aromatics. Stir well and cook for 30 seconds to toast the spices, enhancing their flavor. Pour in the chicken broth and crushed tomatoes. Stir everything together until well combined. Place the whole chicken breasts into the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer.
Cook and Shred Chicken:
Reduce the heat to medium-low, cover the pot, and let the chicken simmer for 15-20 minutes, or until it is cooked through and easily shreds with a fork. The cooking time will vary slightly depending on the thickness of your chicken breasts. Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot of simmering soup.
Finish the Soup:
Stir in the drained corn and black beans into the pot with the shredded chicken. Let the soup simmer for an additional 5-7 minutes, allowing all the flavors to meld and the beans and corn to heat through. Remove the pot from the heat. Stir in the fresh chopped cilantro and lime juice. Taste the chicken tortilla soup and adjust the seasoning with more salt or lime juice as needed.
Pro Tips & Troubleshooting
- For best flavor: Always use fresh lime juice; it brightens the entire soup. Don’t skimp on this essential ingredient.
- If soup is too thick: Simply add more chicken broth, a quarter cup at a time, until you reach your desired consistency.
- To control spice: For a milder soup, remove all seeds and white membranes from the jalapeño. For more heat, leave some seeds in.
- Prevent soggy tortillas: Only add the crispy tortilla strips to individual bowls right before serving.
- Quick shredding hack: Place cooked chicken in a large bowl and use a hand mixer on low speed to shred it in seconds.
Serving, Storage, & Variations
Serving Suggestions: Ladle your hot chicken tortilla soup into bowls. Top generously with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges. You can also add a dollop of sour cream or a sprinkle of shredded Monterey Jack cheese for extra creaminess and flavor.
Storage: Store any leftover chicken tortilla soup in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious.
Freezing: This soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Spicy Version: For an extra kick, add 1-2 chipotle peppers in adobo sauce (minced) along with the crushed tomatoes.
Vegetarian Option: Omit the chicken entirely and use vegetable broth for a delicious vegetarian tortilla soup. Consider adding extra beans or bell peppers.
Creamy Version: Stir in 1/4 cup of heavy cream or a few tablespoons of cream cheese at the end for a richer, creamier texture.
Nutrition Information
This homemade chicken tortilla soup offers a balanced and nourishing meal. A single serving provides approximately 350-400 calories, around 25-30 grams of protein, and a good source of fiber from the beans and vegetables. It’s a wholesome option for a satisfying lunch or dinner.
| Nutrients (approx. per serving) | Amount |
|---|---|
| Calories | 380 |
| Protein | 28g |
| Fat | 18g |
| Carbohydrates | 28g |
| Fiber | 7g |
FAQ
Can I use pre-cooked chicken?
Yes, absolutely! Shredded rotisserie chicken works wonderfully. Add it during the final simmering step to simply heat through.
How do I make the tortillas crispy?
Frying yields the crispiest results. Alternatively, toss tortilla strips with 1 tablespoon of olive oil and bake at 375°F (190°C) for 8-10 minutes until golden.
Is this soup spicy?
The recipe uses 1-2 jalapeños. If you remove the seeds and membranes, it will be mild. For more heat in your chicken tortilla soup, leave some seeds.
Can I add other vegetables?
Certainly! Diced bell peppers, zucchini, or carrots are great additions. Add them with the onion and sauté until tender.
How long does it last in the fridge?
Store leftovers in an airtight container for 3-4 days in the refrigerator.
Conclusion
This homemade chicken tortilla soup is a true delight – simple to make, incredibly flavorful, and wonderfully satisfying. It’s perfect for cozy nights in or for sharing with friends and family. We encourage you to try this easy recipe and discover just how delicious and comforting it can be. Enjoy creating this amazing soup!
Equipment
- Large Dutch oven or soup pot
- Skillet (for frying tortillas)
- Cutting board
- Sharp knife
- measuring cups and spoons
- Spider or tongs
- Ladle
Ingredients
- 2 Tbsp light olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and diced
- 32 oz chicken broth
- 28 oz crushed tomatoes
- 1 lb chicken breasts (or rotisserie chicken)
- 15 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 1 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp salt, or to taste
- 1/3 cup cilantro, chopped, plus more to garnish
- 1 1/2 Tbsp lime juice (about 1 lime), or to taste
- 1/4 cup olive oil (for tortilla strips)
- 8 corn tortillas (6″), cut into strips
- 1 large avocado, diced (for garnish)
- 1 lime, cut into wedges (for garnish)
- sour cream, shredded cheese (optional garnish)
Instructions
- Heat 1/4 cup olive oil in a skillet over medium-high heat. Slice tortillas into strips and fry in batches for 2-3 minutes until golden and crispy. Transfer to a paper towel-lined plate and lightly salt. Repeat with remaining strips.
- In a large Dutch oven, heat 2 Tbsp olive oil over medium heat. Sauté chopped onion for 5–7 minutes until translucent. Add minced garlic and diced jalapeño; cook for 1 minute until fragrant.
- Add chili powder, cumin, and salt. Stir and toast spices for 30 seconds. Add chicken broth and crushed tomatoes, then stir. Place chicken breasts into pot and bring to a gentle simmer.
- Cover and simmer for 15–20 minutes until chicken is cooked through. Remove chicken, shred with two forks, and return to the pot.
- Stir in corn and black beans. Simmer for 5–7 minutes more. Remove from heat and stir in chopped cilantro and lime juice. Taste and adjust seasoning if needed.
- Ladle soup into bowls. Top with crispy tortilla strips, avocado, lime wedges, cilantro, sour cream, or cheese as desired.
