Chicken Tortilla Soup

Why You’ll Love This Recipe

Chicken Tortilla Soup is a comforting, flavorful dish packed with tender chicken, vibrant vegetables, and a perfect balance of spices. The crispy tortilla strips add a delightful crunch, making each spoonful a satisfying experience. This hearty soup is easy to make and perfect for cozy dinners or serving a crowd. It’s a one-pot wonder that combines all your favorite Mexican flavors in a warm, delicious bowl.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and finely chopped (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies, diced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground paprika
• Salt and pepper, to taste
• 1/2 cup frozen corn
• 1/2 cup black beans (optional)
• 4-5 corn tortillas, cut into strips
• 1 tablespoon vegetable oil (for frying tortilla strips)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Sour cream (optional, for garnish)
• Shredded cheese (optional, for garnish)

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and chopped jalapeño (if using) and cook for another 1-2 minutes, stirring frequently.
2. Stir in the diced tomatoes, green chilies, chicken broth, shredded chicken, cumin, chili powder, paprika, salt, and pepper. Bring to a boil, then reduce the heat and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
3. While the soup is simmering, heat the vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and set aside.
4. Add the frozen corn (and black beans, if using) to the soup, stirring to combine. Let the soup simmer for another 5 minutes.
5. To serve, ladle the soup into bowls. Top with a handful of crispy tortilla strips, fresh cilantro, a squeeze of lime, and a dollop of sour cream and shredded cheese, if desired.

Servings and Timing

This recipe yields about 4 servings.

• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Total time: 40 minutes

Variations

• Add avocado slices for a creamy texture.
• Use ground turkey or beef instead of chicken for a different twist.
• For a spicier soup, add more jalapeños or a dash of hot sauce.
• Skip the fried tortilla strips and use store-bought tortilla chips for an easier option.

Storage/Reheating

Store leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You can freeze the soup for up to 3 months, but it’s best to freeze it without the tortilla strips, as they can become soggy upon reheating.

FAQs

Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just cook it fully before shredding, or you can use a pressure cooker like the Instant Pot to cook the chicken quickly.

Can I make this soup vegetarian? Yes, simply replace the chicken with extra beans and vegetables, and use vegetable broth instead of chicken broth.

Do I have to fry the tortilla strips? No, if you prefer a quicker version, you can simply crumble tortilla chips on top instead of frying strips.

Can I make this ahead of time? Yes, Chicken Tortilla Soup stores well and actually tastes even better the next day after the flavors have had time to develop.

Conclusion

Chicken Tortilla Soup is a wonderfully satisfying dish that combines the comfort of soup with the bright, bold flavors of Mexican cuisine. It’s the perfect balance of spice, warmth, and texture, making it a crowd-pleasing option for any occasion. Whether you’re looking for a quick dinner or something to impress guests, this soup is sure to become a favorite in your recipe rotation.

Print