Chicken Tortilla Soup Recipe
If you’re searching for a cozy, flavor-packed dinner that makes weeknights feel like a mini fiesta, Chicken Tortilla Soup is your answer. This zesty, nourishing soup brings together tender chicken, vibrant veggies, and a just-right kick of spice, all swimming in a savory broth. The best part? It’s endlessly customizable, easy to whip up in about half an hour, and guaranteed to fill your kitchen with irresistible aromas. Whether you’re feeding a crowd or craving comforting leftovers, Chicken Tortilla Soup is a go-to recipe you’ll want to make again and again.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each item here plays a key role in building the layers of flavor, texture, and color that make Chicken Tortilla Soup such a showstopper. Grab your favorites and prepare for a delicious adventure!
- Olive oil: Adds richness and helps sauté the veggies for a flavorful base.
- Yellow onion: Brings subtle sweetness and depth to the soup’s broth.
- Garlic: Infuses the soup with that irresistible, savory aroma.
- Jalapeño (optional): Lends a gentle heat—use more or less depending on your spice preference.
- Ground cumin: Delivers earthy, warm undertones essential to Mexican-inspired soups.
- Chili powder: Adds a smoky, spicy kick that makes each spoonful pop.
- Paprika: Contributes color and a hint of sweetness.
- Salt: Brings all the flavors together and enhances the overall taste.
- Black pepper: Provides subtle heat and balance.
- Diced tomatoes with green chilies: Add tang, color, and a chili-infused bite.
- Black beans: Boost protein and give the soup extra heartiness.
- Corn kernels: Offer sweetness and a little crunch—fresh, frozen, or canned all work.
- Chicken broth: Forms the comforting, savory backbone of Chicken Tortilla Soup.
- Cooked shredded chicken: Rotisserie chicken makes this step a breeze and keeps things tender.
- Lime juice: Brightens up the whole soup with a tangy finish.
- Fresh cilantro: Sprinkled in at the end for a burst of herbal freshness.
- Tortilla strips or chips: The finishing touch—crunchy, crave-worthy, and perfect for dipping!
How to Make Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook for about 3 to 4 minutes, stirring occasionally, until it’s softened and just turning translucent. Add the minced garlic and jalapeño (if using), and sauté for another minute until fragrant. This step sets the stage for everything else—don’t rush it!
Step 2: Spice It Up
Sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Stir to coat the onions, garlic, and jalapeño evenly. Toasting the spices for a minute here will draw out their flavors, making your Chicken Tortilla Soup taste even richer and more complex.
Step 3: Build the Soup Base
Pour in the diced tomatoes with green chilies, black beans, corn, and chicken broth. Give everything a good stir, scraping up any tasty brown bits from the bottom of the pot. Bring the mixture to a gentle simmer—this is when all those flavors start to mingle and deepen.
Step 4: Add Chicken and Simmer
Now, add the cooked, shredded chicken to the pot. Let the soup continue to simmer for another 5 to 10 minutes, just until everything is heated through and the flavors have melded together beautifully. If you’re using rotisserie chicken, this step is a breeze!
Step 5: Finish with Freshness
Just before serving, stir in the fresh lime juice and chopped cilantro. This little burst of brightness takes your Chicken Tortilla Soup to new heights and keeps each bowl tasting lively and fresh.
How to Serve Chicken Tortilla Soup
Garnishes
This soup truly shines when you load it up with toppings! Think creamy avocado slices, shredded cheese, cool sour cream, and the essential crispy tortilla strips or chips. A sprinkle of extra cilantro or some chopped green onion adds a final flourish and a pop of color.
Side Dishes
Pair your Chicken Tortilla Soup with a simple green salad tossed in a tangy vinaigrette, or some warm, cheesy quesadillas for scooping. A side of Mexican rice or cornbread is also a fantastic way to round out the meal, especially if you’re serving a crowd.
Creative Ways to Present
Try serving the soup in wide, shallow bowls so everyone can pile on their favorite garnishes. For parties, set up a DIY toppings bar and let guests customize their own bowls of Chicken Tortilla Soup. You can even serve the soup in mini cups as a fun appetizer at your next gathering!
Make Ahead and Storage
Storing Leftovers
Chicken Tortilla Soup keeps beautifully in the fridge for up to 4 days. Allow the soup to cool, then store it in an airtight container. The flavors actually deepen as it sits, making leftovers extra delicious the next day.
Freezing
This soup is a freezer champion! Just let it cool completely, then transfer to freezer-safe containers or bags (leaving a little room for expansion). Freeze for up to 3 months. For best results, freeze without any dairy-based toppings or tortilla strips; add those fresh when serving.
Reheating
To reheat, simply warm the soup gently over medium heat on the stove, stirring occasionally. You can also microwave individual portions—just cover the bowl and heat in 1-minute intervals, stirring between each, until hot. Add fresh garnishes after reheating to maintain their texture and flavor.
FAQs
Can I make Chicken Tortilla Soup in a slow cooker?
Absolutely! Simply sauté the aromatics and spices as directed, then transfer everything except the lime juice, cilantro, and tortilla strips to your slow cooker. Cook on low for 4 to 6 hours, add the fresh ingredients at the end, and serve with your favorite toppings.
What’s the best chicken to use for this soup?
Rotisserie chicken is my top pick for convenience and flavor, but any cooked, shredded chicken will work. You can also use leftover grilled chicken or poach chicken breasts in the broth for extra tenderness.
How can I make Chicken Tortilla Soup vegetarian?
Swap the chicken broth for vegetable broth and use an extra can of beans or add diced zucchini for heartiness. You’ll still get all those wonderful flavors without the meat!
How do I make it spicier or milder?
To kick up the heat, use a whole jalapeño (or even two), add a pinch of cayenne, or try fire-roasted tomatoes. For a milder version, skip the jalapeño and use mild diced tomatoes. Adjust the chili powder to your liking, too.
Can I make Chicken Tortilla Soup creamy?
Yes! For a creamy twist, stir in half a cup of heavy cream or a generous scoop of sour cream just before serving. It gives the soup a luscious, rich texture that’s hard to resist.
Final Thoughts
I hope you’re as excited as I am to bring Chicken Tortilla Soup into your regular dinner rotation. Every bowl is a celebration of bold flavors, hearty ingredients, and comforting warmth. Gather your favorite toppings and dig in—you’re about to discover a new family favorite!
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Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This flavorful Chicken Tortilla Soup is a comforting Mexican-inspired dish packed with shredded chicken, beans, corn, and a blend of spices simmered in a hearty broth. Topped with crispy tortilla strips and fresh cilantro, it’s perfect for an easy weeknight meal or meal prep, offering a satisfying and nutritious bowl with a spicy kick.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
Finishing Touches
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Tortilla strips or chips for topping
- Optional toppings: avocado, shredded cheese, sour cream
Instructions
- Heat the oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in the garlic and jalapeño, cooking for 1 more minute until fragrant.
- Add spices: Sprinkle in ground cumin, chili powder, paprika, salt, and black pepper. Stir well to coat the vegetables evenly and bloom the spices.
- Add vegetables and broth: Pour in the canned diced tomatoes with green chilies, drained black beans, corn kernels, and chicken broth. Bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld.
- Add chicken and simmer: Stir in shredded cooked chicken and continue simmering for another 5–10 minutes to heat through thoroughly.
- Finish with lime and cilantro: Just before serving, stir in fresh lime juice and chopped cilantro to brighten the soup’s flavor.
- Serve and garnish: Ladle the soup into bowls and top with crispy tortilla strips or chips. Add optional toppings like avocado slices, shredded cheese, or sour cream if desired.
Notes
- This soup can be made in advance and freezes well for convenient meal prep.
- Adjust the spice level by adding more jalapeño or a pinch of cayenne pepper for extra heat.
- For a creamier texture, stir in 1/2 cup heavy cream or a scoop of sour cream at the end of cooking.
- Use rotisserie chicken to save time and add extra flavor.
- Serve with lime wedges for an extra citrusy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
