There’s nothing quite like a steaming bowl of Chicken Tortilla Soup to warm your soul and satisfy your cravings. This vibrant, zesty soup is a hearty blend of tender shredded chicken, bold spices, and a medley of vegetables, all topped with crispy tortilla strips for that irresistible crunch. It’s the perfect combination of comfort food and Mexican flair, making it a favorite for weeknight dinners or weekend gatherings alike.
There’s something about Chicken Tortilla Soup that transports me right to my grandmother’s kitchen.
I remember watching her stir a big pot of simmering broth, the air filled with the scent of garlic, cumin, and roasted chilies.
Her version was always rustic — made with whatever veggies she had on hand — but she never skipped the crispy tortilla strips or fresh cilantro garnish.
This recipe is a modern twist on her classic, packed with wholesome ingredients and robust flavors, yet easy enough for a busy weeknight.
Why You’ll Love This
1. Bold, Comforting Flavor:
This soup is a flavor bomb in every bite. The tomato-based broth is seasoned with aromatic spices like cumin, smoked paprika, and chili powder that create deep, smoky warmth. Add the freshness of lime juice and cilantro, and you’ve got a perfectly balanced bowl that comforts and excites your palate.
2. Nutritious and Filling:
Chicken Tortilla Soup isn’t just tasty — it’s also nourishing. With lean protein from chicken breast, fiber-rich beans and corn, and a medley of vegetables, it provides a wholesome meal in one bowl. It’s low in fat but high in flavor, making it ideal for anyone looking to eat healthy without sacrificing taste.
3. Quick and Easy Prep:
This recipe comes together in under an hour and requires minimal prep work. Whether you’re using pre-cooked rotisserie chicken or cooking it fresh, the steps are straightforward and beginner-friendly. It’s a one-pot dish, which means easy cleanup too!
4. Highly Customizable:
You can easily tailor this soup to your taste. Prefer it spicy? Add jalapeños or chipotle in adobo. Vegetarian? Swap the chicken for tofu or extra beans. The toppings — from avocado slices to shredded cheese — are where you can really make it your own.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Cuisine Type: Mexican, Tex-Mex
- Servings: 6
- Estimated Cost: $12–$15 (affordable and pantry-friendly)
Equipment Needed:
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Ladle
- Baking sheet (for tortilla strips, optional)
- Blender or immersion blender (optional, for smoother texture)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn (drained if canned)
- 2 cups cooked, shredded chicken breast (or rotisserie chicken)
- Salt and black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Crispy tortilla strips (store-bought or homemade)
- Diced avocado
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream or Greek yogurt
- Fresh jalapeño slices
- Lime wedges
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it.
Step 2: Add Spices and Tomato Base
Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Stir for about 30 seconds to toast the spices. Then add the tomato paste and canned diced tomatoes. Let everything cook for 3–4 minutes to develop the flavors.
Step 3: Pour in Broth and Simmer
Add the chicken broth, black beans, and corn. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes. This step allows the soup to thicken slightly and the flavors to meld.
Step 4: Add Chicken and Season
Stir in the shredded chicken and simmer for another 5–7 minutes, until the chicken is heated through. Taste and adjust with salt, black pepper, or extra spices if desired.
Step 5: Brighten with Lime and Cilantro
Turn off the heat and stir in the lime juice and chopped cilantro. These add a burst of freshness and brightness that balances the richness of the soup.
Step 6: Serve with Toppings
Ladle the soup into bowls and pile on your favorite toppings — crispy tortilla strips, avocado, cheese, sour cream, and more. Serve with lime wedges for an extra zesty finish.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 25g
- Carbohydrates: 28g
- Fiber: 7g
- Fat: 12g
- Sodium: 640mg
- Vitamin A: 20% DV
- Vitamin C: 30% DV
- Iron: 15% DV
- Calcium: 10% DV
Note: Nutrition values may vary depending on toppings and portion size.
Tips for Success
1. Use Rotisserie Chicken for Speed:
If you’re short on time, rotisserie chicken is your best friend. It adds depth of flavor and saves the hassle of cooking chicken from scratch.
2. Toast the Spices:
Briefly toasting your spices in oil before adding liquid deepens their flavor and gives your soup a more complex taste. Don’t skip this step!
3. Homemade Tortilla Strips Make a Difference:
Cut corn tortillas into strips, toss with oil and a bit of salt, and bake at 375°F (190°C) for 8–10 minutes. They’re so much better than store-bought chips and add a satisfying crunch.
4. Adjust Consistency to Preference:
Want it brothier? Add more chicken stock. Prefer it thick? Let it simmer uncovered a bit longer or mash some of the beans in the pot.
Common Questions
Can I make this vegetarian?
Absolutely! Replace the chicken broth with vegetable broth and skip the chicken. Add extra beans or tofu for protein.
How spicy is this soup?
As written, it’s mildly spicy. Omit the cayenne or use a milder chili powder to tone it down. Love heat? Add chopped jalapeños or a splash of hot sauce.
Can I freeze Chicken Tortilla Soup?
Yes! Let the soup cool completely, then store it in airtight containers. Freeze for up to 3 months. Leave off toppings until you reheat and serve.
What toppings go best with this soup?
Crispy tortilla strips are classic, but avocado, shredded cheese, sour cream, jalapeños, and fresh cilantro all elevate the experience. Mix and match based on what you love.
Variations & Substitutions
- Swap Black Beans: Try pinto beans or kidney beans for a twist in texture and flavor.
- Make It Creamy: Stir in 1/4 cup of heavy cream or a spoonful of cream cheese for a richer soup.
- Add Veggies: Bell peppers, zucchini, or spinach can be added during the simmering step for extra nutrients.
- Low-Carb Option: Skip the tortilla strips and corn to reduce the carb count — it still tastes fantastic.
Serving & Pairing Suggestions
- Serve this soup with warm cornbread, Mexican rice, or a simple side salad.
- Pair with a sparkling limeade, iced tea, or even a chilled Mexican lager for a full meal experience.
- Make it part of a soup-and-salad night with Mexican Caesar Salad or Avocado Tomato Salad.
Storage & Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Gently warm on the stovetop or microwave in 1-minute intervals, stirring in between.
- Freeze: Best to freeze without toppings. Reheat and add fresh garnishes before serving for the best flavor and texture.
Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper optional, for heat
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn drained if canned
- 2 cups cooked shredded chicken breast (or rotisserie chicken)
- Salt and black pepper to taste
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 1–2 minutes until fragrant, being careful not to burn it.
- Sprinkle in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Stir for about 30 seconds to toast the spices. Then add the tomato paste and canned diced tomatoes. Let everything cook for 3–4 minutes to develop the flavors.
- Add the chicken broth, black beans, and corn. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes. This step allows the soup to thicken slightly and the flavors to meld.
- Stir in the shredded chicken and simmer for another 5–7 minutes, until the chicken is heated through. Taste and adjust with salt, black pepper, or extra spices if desired.
- Turn off the heat and stir in the lime juice and chopped cilantro. These add a burst of freshness and brightness that balances the richness of the soup.
- Ladle the soup into bowls and pile on your favorite toppings — crispy tortilla strips, avocado, cheese, sour cream, and more. Serve with lime wedges for an extra zesty finish.
Notes
If you’re short on time, rotisserie chicken is your best friend. It adds depth of flavor and saves the hassle of cooking chicken from scratch. 2. Toast the Spices:
Briefly toasting your spices in oil before adding liquid deepens their flavor and gives your soup a more complex taste. Don’t skip this step! 3. Homemade Tortilla Strips Make a Difference:
Cut corn tortillas into strips, toss with oil and a bit of salt, and bake at 375°F (190°C) for 8–10 minutes. They’re so much better than store-bought chips and add a satisfying crunch. 4. Adjust Consistency to Preference:
Want it brothier? Add more chicken stock. Prefer it thick? Let it simmer uncovered a bit longer or mash some of the beans in the pot.
There’s no better way to bring family or friends together than over a cozy pot of Chicken Tortilla Soup.
Whether it’s a chilly evening or you’re just craving bold, comforting flavors, this recipe delivers every time.
Make it your own with your favorite toppings, pair it with a side of cornbread, and enjoy the colorful, soul-satisfying experience.
Happy cooking!
