Warm up with a bowl of pure comfort! This chicken tortilla soup recipe brings vibrant flavors and satisfying textures straight to your kitchen. It’s a delicious, hearty meal packed with tender shredded chicken, hearty beans, sweet corn, and a zesty broth. Finish your bowl with a generous scattering of crispy homemade tortilla strips and your favorite toppings for an unforgettable experience.
Why You’ll Love This Chicken Tortilla Soup
- Quick & Easy: This recipe comes together in under an hour, perfect for busy weeknights.
- One-Pot Wonder: Minimize cleanup with a single pot for the soup base.
- Customizable: Adjust the spice level to your preference and pile on your favorite toppings.
- Hearty & Satisfying: Loaded with protein and fresh ingredients, it’s a filling meal for the whole family.
- Great Leftovers: This soup tastes even better the next day, making it ideal for meal prep.
Ingredients
To make this delightful chicken tortilla soup recipe, gather these fresh ingredients and pantry staples:
For the Crispy Tortilla Strips:
- 1/4 cup light olive oil
- 8 corn tortillas (6″ tortillas), thinly sliced
For the Chicken Tortilla Soup:
- 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 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 fresh cilantro, chopped, plus more for garnish
- 1 1/2 Tbsp lime juice (from 1 lime), or to taste
Optional Toppings:
- 1 large avocado, diced
- 1 lime, cut into wedges, to serve
- Sour cream or Greek yogurt
- Shredded Monterey Jack or cheddar cheese
- Extra fresh cilantro
Notes & Substitutions
You have options for the chicken: use fresh chicken breasts as listed, or save time with cooked rotisserie chicken. For even more flavor, try bone broth instead of regular chicken broth. Adjust the spice by adding a whole jalapeño (including seeds) or omitting it entirely. Canned corn and black beans are convenient, but you can use fresh or frozen alternatives. Crushed tomatoes give a smooth base, but diced or fire-roasted tomatoes work too; Rotel adds a spicy kick. Any neutral vegetable oil, like canola or grapeseed, is suitable for frying tortillas.
Equipment
You won’t need many specialized tools for this easy chicken tortilla soup recipe.
- A large Dutch oven or a heavy-bottomed soup pot.
- A large skillet for frying the tortilla strips.
- A sharp knife and cutting board.
- A ladle for serving.
Instructions
Prepare this flavorful chicken tortilla soup recipe by following these simple, step-by-step instructions.
For Crispy Tortilla Strips:
- Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering.
- Carefully add a single layer of sliced corn tortillas to the hot oil. Avoid overcrowding the pan.
- Fry for 2-3 minutes per side, or until the strips are golden brown and crispy.
- Remove the fried tortilla strips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt.
- Repeat with remaining tortilla slices until all are crispy.
- Baking Alternative: Toss tortilla strips with 1 tablespoon of olive oil. Spread them in a single layer on a baking sheet. Bake at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden and crisp.
For the Chicken Tortilla Soup:
- Heat 2 tablespoons of light olive oil in a large Dutch oven or soup pot over medium heat.
- Add the chopped yellow onion and cook for 5-7 minutes until softened and translucent.
- Stir in the minced garlic and diced jalapeño. Sauté for another 1-2 minutes until fragrant.
- Pour in the chicken broth and crushed tomatoes. Add the chili powder, ground cumin, and salt. Stir everything together.
- If using raw chicken breasts, add them whole to the pot. Bring the soup to a gentle simmer.
- Reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
The USDA recommends cooking all poultry to a safe minimum internal temperature of 165°F (74°C).
- Carefully remove the cooked chicken breasts from the soup and place them on a cutting board.
- Use two forks to shred the chicken into bite-sized pieces. If using rotisserie chicken, shred it now.
- Return the shredded chicken to the pot. Add the drained corn and black beans.
- Simmer for another 5-10 minutes to allow the flavors to meld.
- Stir in the chopped fresh cilantro and lime juice. Taste the soup and adjust salt or lime juice as needed.
- Ladle the hot chicken tortilla soup into bowls. Serve immediately with a generous topping of crispy tortilla strips, diced avocado, lime wedges, and other desired garnishes.
Pro Tips for the Best Chicken Tortilla Soup
Elevate your soup with these simple pro tips. Use a high-quality chicken broth or homemade stock for a richer, deeper flavor. Always taste and adjust your seasonings throughout the cooking process; don’t be afraid to add more salt, cumin, or chili powder if needed. A squeeze of fresh lime juice at the end brightens all the flavors in your soup. For perfectly cooked chicken, avoid overcooking; remove breasts as soon as they reach 165°F. To prevent diced avocado from browning, toss it with a little extra lime juice before serving. If your soup turns out too spicy, add a dollop of sour cream or a splash of milk to each bowl to mellow the heat.
Serving Suggestions & Variations
Serve this comforting chicken tortilla soup with a variety of toppings to suit everyone’s taste. Classic topping ideas include a dollop of sour cream or Greek yogurt, shredded Monterey Jack or cheddar cheese, fresh diced avocado, and a sprinkle of extra cilantro. For creative additions, try a dash of your favorite hot sauce, pickled jalapeños, or crumbled cotija cheese. Pair your soup with warm cornbread, crusty bread for dipping, or a light green salad to complete the meal. To make a vegetarian version, simply omit the chicken and add extra beans, more corn, bell peppers, or zucchini. For a smoky twist, stir in a teaspoon of chipotle powder or a tablespoon of adobo sauce from canned chipotles. You can also add other vegetables like diced bell peppers, carrots, or zucchini for extra nutrients and texture.
Storage & Freezing
This chicken tortilla soup is perfect for making ahead! To store leftovers, let the soup cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze the soup. Pour cooled soup into freezer-safe containers or bags, leaving some headspace, and freeze for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating. Reheat refrigerated or thawed soup gently on the stovetop over medium-low heat until simmering, or in the microwave. Always store crispy tortilla strips and other toppings separately to maintain their texture.
Nutrition Information
Please note that this nutrition information is an estimate based on the ingredients listed and assumes 6.6 servings. Nutritional values can vary based on specific brands, preparation methods, and exact ingredient quantities. This recipe offers a balanced meal, rich in protein and fiber, making it a wholesome choice for your family.
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Carbohydrates | 29 g |
| Fiber | 8 g |
| Sodium | 850 mg |
Frequently Asked Questions (FAQ)
Can I make this soup in a slow cooker?
Yes, you can! Combine all soup ingredients (except cilantro and lime juice) in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, then shred the chicken before serving.
Is this recipe spicy?
The spice level is mild with one jalapeño, but you can adjust it. For more heat, leave in some jalapeño seeds; for less, omit the jalapeño entirely.
Can I use different types of tortillas?
Corn tortillas are traditional and fry up crispiest for this chicken tortilla soup recipe. While you could use flour tortillas, they will have a different texture when fried or baked.
How can I make the soup creamier?
For a creamier soup, stir in a swirl of heavy cream or full-fat coconut milk at the end. You can also blend about 1-2 cups of the soup with an immersion blender before adding the chicken back in.
Can I add other proteins?
Absolutely! Cooked turkey or even shredded pork would be delicious substitutes for chicken. Adjust cooking times if using raw protein other than chicken breast.
Conclusion
This easy one-pot chicken tortilla soup recipe truly delivers on flavor and comfort with minimal effort. It’s a versatile dish that you can customize to your family’s preferences, making it a perfect addition to your weekly meal rotation. We hope you enjoy every warm, hearty spoonful of this simple, delicious soup. Give it a try tonight and let us know what you think in the comments below!
