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Welcome to your new favorite go-to meal! This flavorful chicken tortilla soup recipe is your ticket to a satisfying and easy weeknight dinner. It combines tender shredded chicken with vibrant vegetables, all swimming in a rich, spiced broth. You’ll love how quickly this hearty soup comes together, delivering comforting, authentic flavors straight to your table.
Why You’ll Love This Chicken Tortilla Soup
This incredible chicken tortilla soup is a one-pot wonder, making cleanup incredibly simple after a busy day. You will savor its rich, savory broth, infused with authentic Mexican-inspired spices. It is highly customizable, allowing you to top each bowl with your favorite garnishes. This recipe is perfect for busy weeknights or for making ahead as part of your meal prep. Best of all, it is incredibly family-friendly and guaranteed to satisfy everyone at your table.
Ingredients
To make this delicious chicken tortilla soup recipe, you’ll need a few fresh ingredients for the soup, crispy homemade tortilla strips, and optional toppings.
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 Homemade Tortilla Strips
- 1/4 cup olive oil
- 8 corn tortillas (6″ tortillas)
For Topping (Optional)
- 1 large avocado, diced
- 1 lime, cut into wedges, to serve
- Sour cream or Greek yogurt
- Shredded Monterey Jack or cheddar cheese
- Hot sauce
Notes & Substitutions
- Chicken: Feel free to use fresh chicken breasts as specified, or save time by using pre-cooked rotisserie chicken. Simply shred and add it in the final steps.
- Spices: Adjust the chili powder and cumin levels to suit your taste. For a milder flavor, reduce the amounts slightly.
- Heat: Control the spice by adding or removing jalapeño seeds. For an extra smoky kick, stir in a teaspoon of chipotle in adobo sauce.
- Broth: Use low-sodium chicken broth to better control the overall saltiness of your soup. Homemade chicken broth also works beautifully.
- Tomatoes: Crushed tomatoes provide a smooth base, but diced or fire-roasted tomatoes add a lovely texture and smoky depth.
- Beans/Corn: Canned options are convenient. You can also use fresh or frozen corn and dried, cooked black beans.
- Vegetarian: To make this recipe vegetarian, omit the chicken and use vegetable broth. Add extra beans and corn, or introduce other vegetables.
Equipment
Gathering your tools before you start makes the cooking process much smoother. You will need a large soup pot or a Dutch oven for the main dish. A cutting board and a sharp knife are essential for prepping your vegetables. Keep your measuring cups and spoons handy for accurate ingredient amounts. Two forks are perfect for easily shredding the cooked chicken. Finally, a skillet is needed for frying your homemade tortilla strips. Optionally, you can use a baking sheet for baking or an air fryer for air frying tortillas.
Instructions
Creating this flavorful chicken tortilla soup is simple with our step-by-step guide.
How to Make Crispy Tortilla Strips
Pan-frying is the quickest way to achieve perfectly crispy tortilla strips. Preheat a pan with 1/4 cup oil over medium-high heat. Cut corn tortillas into thin strips. Fry them in batches in the hot oil until they are golden brown and crisp. Remove the strips from the pan and allow them to drain on a paper towel-lined plate. Repeat with remaining tortilla strips, adding more oil as needed, then set them aside.
Alternatively, you can bake your tortilla strips for a lighter option. Preheat your oven to 375°F (190°C). Toss tortilla strips lightly with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet. Bake for 8-12 minutes, flipping halfway, until golden and crispy.
For air fryer use, preheat your air fryer to 350°F (175°C). Lightly spray tortilla strips with cooking spray. Air fry in a single layer for 5-7 minutes, shaking the basket halfway through, until crisp.
How to Make Chicken Tortilla Soup
Follow these simple steps for a hearty chicken tortilla soup. Preheat a large pot or Dutch oven with 2 tablespoons of olive oil over medium-high heat. Add chopped onion, minced garlic, and diced jalapeño. Sauté these aromatics for 3-5 minutes until the vegetables soften and become fragrant.
Next, add the chicken broth, crushed tomatoes, chicken breasts, drained corn, black beans, chili powder, ground cumin, and salt to the pot. Stir everything together well. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the chicken breasts are just cooked through and easy to shred.
Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup and let it simmer for another 5 minutes to meld the flavors. Remove the pot from the heat. Finally, stir in the fresh chopped cilantro and the lime juice.
Serve your warming chicken tortilla soup immediately. Garnish each bowl generously with some of the crispy tortilla strips, diced avocado, extra fresh cilantro, and lime wedges. You can also add your other favorite toppings.
Pro Tips for the Best Chicken Tortilla Soup
Enhance the broth flavor by simmering the soup longer than the minimum time. This allows all the spices and vegetables to fully meld. Utilize pre-cooked chicken, like rotisserie chicken, to significantly save time on busy evenings. Always adjust the salt and spices to your personal taste before serving; a quick taste test is key. Cut avocado right before serving to prevent it from browning and keep it looking fresh. Consider making a double batch for easy leftovers, as this soup tastes even better the next day. For added depth and a nutritional boost, use bone broth instead of regular chicken broth.
Serving, Storage & Variations
This versatile soup is perfect for any occasion, from a casual weeknight dinner to a comforting weekend meal.
Serving Suggestions
Offer classic toppings like shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt, and a dash of your favorite hot sauce. Suggest fresh garnishes such as extra cilantro, more diced avocado, or finely chopped red onion for added crunch. Recommend pairing the soup with warm cornbread or crusty bread for dipping.
Storage Instructions
Properly storing your chicken tortilla soup ensures delicious leftovers for days. For refrigerator storage, allow the soup to cool completely before transferring it to an airtight container. It will keep well for up to 3-4 days. Store any crispy tortilla strips and other toppings separately to maintain their texture. For longer preservation, you can freeze the soup. Pour cooled soup into freezer-safe containers or bags, leaving some headspace. It freezes well for up to 3 months. To reheat, gently warm the soup on the stovetop over medium heat, or use the microwave until heated through. Add toppings fresh when serving.
Variations
Feel free to get creative with your chicken tortilla soup! For protein variations, try using ground turkey, shredded pork, or a plant-based protein like crumbled firm tofu or extra beans. Boost the vegetable content by adding diced bell peppers, zucchini, or sweet potatoes during the simmering phase. Incorporate cooked rice or quinoa directly into the soup for extra heartiness and a more filling meal. To add a smoky flavor dimension, stir in a spoonful of chipotle in adobo sauce along with the crushed tomatoes.
Nutrition Information
This chicken tortilla soup offers a fantastic balance of nutrients, making it a wholesome meal choice. It is packed with lean protein from the chicken, providing essential amino acids for muscle health. The black beans and corn contribute significant fiber, aiding digestion and promoting satiety. You also get a good dose of vitamins and minerals from the fresh vegetables, such as Vitamin C from the tomatoes and lime. Adjusting for specific dietary needs, like using low-sodium broth or less oil for the tortilla strips, can further tailor its nutritional profile.
| Nutrition | Value |
|---|---|
| Calories | 539 kcal |
| Fat | 24 g |
| Saturated Fat | 4 g |
| Trans Fat | 0.01 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 15 g |
| Cholesterol | 48 mg |
| Sodium | 1112 mg |
| Potassium | 1406 mg |
| Carbohydrates | 55 g |
| Fiber | 13 g |
| Sugar | 8 g |
| Protein | 30 g |
| Vitamin A | 604 IU |
| Vitamin C | 30 mg |
| Calcium | 133 mg |
| Iron | 5 mg |
Black beans and corn are excellent sources of dietary fiber, as highlighted by nutrition experts. The health benefits of black beans and corn include improved digestive health and a reduced risk of chronic diseases.
Frequently Asked Questions (FAQ)
Can I make this chicken tortilla soup recipe in a slow cooker or Instant Pot? Absolutely! For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, pressure cook for 10-12 minutes with a natural release.
What’s the best chicken for tortilla soup? Boneless, skinless chicken breasts are ideal for shredding. Rotisserie chicken also works wonderfully for added convenience and flavor.
How do I make the soup spicier? You can leave some seeds in the jalapeño, add an extra jalapeño, or stir in a pinch of cayenne pepper or a dash of your favorite hot sauce.
Can I use store-bought tortilla chips? Yes, store-bought tortilla chips are a great time-saver. Choose sturdy, plain corn tortilla chips for the best results.
Is this recipe gluten-free? This recipe is naturally gluten-free if you use corn tortillas and ensure your chicken broth is certified gluten-free. Always check ingredient labels.
Conclusion
This easy chicken tortilla soup recipe is perfect for any occasion, offering incredible taste with minimal effort. Its comforting flavors and hearty ingredients make it a truly satisfying meal that everyone will enjoy. Don’t hesitate to customize it with your favorite toppings and make it your own. We encourage you to try this recipe tonight and share your delicious creations with Sweet Emily!
The Best Chicken Tortilla Soup Recipe
Equipment
- Pan
- Pot or Dutch oven
- Paper towel
- Forks
Ingredients
Main Ingredients
- 2 Tbsp light olive oil
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 1-2 jalapeno peppers seeded and diced
- 32 oz chicken broth
- 28 oz crushed tomatoes can
- 1 lb chicken breasts (2 medium), or leftover rotisserie chicken*
- 15 oz corn can, drained and rinsed
- 15 oz black beans can, drained and rinsed
- 1.5 tsp chilli powder
- 1.5 tsp ground cumin
- 1 tsp salt or to taste
- 0.33 cup cilantro chopped, plus more to garnish
- 1.5 Tbsp lime juice from 1 lime, or to taste
- 0.25 cup olive oil
- 8 corn tortillas (6" tortillas)
- 1 large avocado diced
- 1 lime cut into wedges, to serve
Instructions
Tortilla Strips
- Preheat oil in a pan, then cut tortillas into strips and fry in batches until crisp. Drain the fried tortilla strips on a paper towel and set aside.
Soup Preparation
- Heat olive oil in a pot and sauté onion, garlic, and jalapeño until soft.
- Add broth, tomatoes, chicken, corn, beans, chili powder, cumin, and salt to the pot. Bring to a boil, then simmer for about 20 minutes until the chicken is cooked through.
- Remove chicken, shred with forks, then return to the soup and simmer for 5 more minutes. Take off heat and stir in cilantro and lime juice.
- Serve the soup hot, garnished with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges.
