Skip to content 
Warm up with a bowl of this incredible chicken tortilla soup recipe! It’s brimming with tender chicken, savory vegetables, and a delightful spicy kick. This homemade version is surprisingly simple to prepare, making it a perfect weeknight meal. Get ready to create a flavorful, satisfying soup that your whole family will adore.
Why You’ll Love This Chicken Tortilla Soup Recipe
This easy chicken tortilla soup recipe is a true crowd-pleaser for many reasons. You will find yourself making it again and again.
- Quick to Make: It comes together in less than an hour, ideal for busy evenings.
- Flavorful: Layers of spices, tomatoes, and lime create a vibrant, comforting taste.
- Customizable: Easily adjust the heat level and add your favorite toppings.
- Hearty & Healthy: Packed with lean protein, fiber-rich beans, and fresh vegetables.
The American Heart Association highlights how plant-based proteins like beans contribute to a healthy eating pattern. - Economical: Uses common ingredients you likely have on hand.
Ingredients for the Best Chicken Tortilla Soup
Gather these fresh ingredients to create a delicious chicken tortilla soup recipe. Each component plays a vital role in building the soup’s robust flavor. Adjust spice levels to your preference for a truly personalized dish.
- 2 Tbsp light olive oil (for sautéing)
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 1-2 jalapeno peppers (seeded and diced; adjust for desired heat)
- 32 oz chicken broth (low sodium is best for controlling salt)
- 28 oz can crushed tomatoes (fire-roasted adds extra depth)
- 1 lb chicken breasts (2 medium, or use 2-3 cups cooked rotisserie chicken*)
- 15 oz can corn (drained and rinsed; fresh or frozen corn works too)
- 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; adjust after tasting)
- 1/3 cup cilantro (chopped, plus more to garnish)
- 1 1/2 Tbsp lime juice (from 1 lime, or to taste; always use fresh)
- 1/4 cup olive oil (for frying tortillas)
- 8 corn tortillas (6″ tortillas, for homemade strips)
- 1 large avocado (diced, for serving)
- 1 lime (cut into wedges, to serve)
Note: If using rotisserie chicken, shred it and add during the last 5-10 minutes of simmering, skipping the initial chicken cooking step.
Equipment You’ll Need
Having the right tools makes preparing this chicken tortilla soup recipe a breeze. You likely already own most of these kitchen essentials.
- Large pot or Dutch oven
- Large skillet
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Can opener
- Ladle
How to Make Chicken Tortilla Soup
Creating this vibrant chicken tortilla soup recipe involves simple steps. Follow these instructions to build incredible flavors from scratch. You will start by preparing the crispy tortilla strips, then move on to the rich, savory soup base.
Tortilla Strips:
- Heat 1/4 cup olive oil in a large skillet over medium-high heat.
- Slice corn tortillas into thin strips (about 1/4-inch wide).
- Add the tortilla strips to the hot oil in batches, ensuring not to overcrowd the pan.
- Fry for 2-3 minutes, or until golden brown and crispy. Flip them occasionally for even browning.
- Remove the fried strips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt. Set aside.
Chicken Tortilla Soup:
- Heat 2 tablespoons light olive oil in a large pot or Dutch oven 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 jalapeno peppers. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and crushed tomatoes. Add the chili powder, ground cumin, and 1 teaspoon of salt. Stir everything together well.
- Bring the soup to a simmer. Add the raw chicken breasts directly into the simmering liquid. Ensure the chicken is fully submerged.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded.
- Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup.
- Stir in the drained corn and black beans. Continue to simmer for another 5-10 minutes to allow the flavors to meld.
- Remove the pot from the heat. Stir in the chopped cilantro and fresh lime juice. Taste and adjust salt, lime juice, or spices as needed.
- Ladle the hot soup into bowls. Garnish generously with the crispy tortilla strips, diced avocado, and a fresh lime wedge. Serve immediately.
Pro Tips & Troubleshooting
Ensure your chicken tortilla soup recipe turns out perfectly every time with these helpful tips. A few simple adjustments can make a big difference.
- Spice Level: For more heat, leave some seeds in the jalapeno or add a pinch of cayenne pepper. For less, use fewer jalapenos or omit them entirely.
- Shredding Chicken: To make shredding easier, let the cooked chicken cool slightly before handling. You can also use a hand mixer for super fast shredding.
- Preventing Soggy Tortillas: Always add the fried tortilla strips just before serving. This keeps them wonderfully crispy.
- Broth Flavor: Use a high-quality chicken broth for the best soup base. Homemade broth elevates the flavor even further.
Serving, Storing, and Variations
This versatile chicken tortilla soup recipe is fantastic on its own or with a range of toppings. Learn how to store leftovers to enjoy later and discover easy ways to customize it.
Serve this soup piping hot, garnished with fresh avocado, crispy tortilla strips, and a squeeze of lime. Other great toppings include sour cream, shredded cheese (cheddar or Monterey Jack), or a dollop of Greek yogurt.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Store tortilla strips separately to maintain crispness. You can also freeze the soup (without toppings) for up to 2-3 months. Thaw overnight in the fridge before reheating.
For variations, consider adding a can of diced green chiles for a milder pepper flavor, or a bell pepper for extra vegetables. Explore different bean types like pinto beans. You can also add rice to the soup for a more filling meal.
Nutrition Information
This chicken tortilla soup recipe provides a balanced and nutritious meal. It is rich in protein and fiber.
| Component | Amount (per serving) |
|---|---|
| Calories | 420 kcal |
| Protein | 35g |
| Fat | 20g |
| Carbs | 28g |
| Fiber | 7g |
| Sodium | 980mg |
Note: Nutrition facts are estimates and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions About Chicken Tortilla Soup
Here are some common questions about making this delightful chicken tortilla soup recipe.
Can I make this soup vegetarian?
Yes, easily! Omit the chicken and use vegetable broth instead. You can add extra beans, corn, or a diced bell pepper for more substance.
What kind of tortillas should I use?
Corn tortillas are traditional and provide the best flavor and texture for the crispy strips. Flour tortillas will not crisp up in the same way.
How can I make the soup thicker?
For a thicker soup, you can blend about 1-2 cups of the soup mixture before adding the shredded chicken. Alternatively, make a cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water) and stir it into the simmering soup until thickened.
Conclusion
This chicken tortilla soup recipe is a perfect blend of comfort and vibrant flavor. It’s incredibly adaptable, easy to make, and guaranteed to become a family favorite. From the crispy homemade tortilla strips to the rich, spicy broth, every spoonful is a delight. We hope you enjoy making and sharing this wonderful soup as much as we do!
