Hey you, listen up! This Chicken Tortilla Soup is about to change your soup game forever. It’s rich, slightly spicy, and packed with shredded chicken, beans, corn, and crispy tortilla strips.
And let me tell you—those crunchy tortilla strips on top? They make all the difference.
The best part? It comes together in one pot with easy steps, so you’re not stuck washing dishes all day. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Baking sheet (for tortilla strips)
Important Info
- Servings: 6 bowls
- Estimated Cost to make this recipe: Around $10-$12, depending on ingredient prices
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Calories per serving: About 350 kcal
- Cook method: Stovetop
- Season: Perfect for fall and winter
- Courses: Main Course, Soup
- Cuisine: Mexican-inspired
- Diets: DairyFreeDiet, GlutenFreeDiet (if using corn tortillas)
How to Make Chicken Tortilla Soup
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- ½ cup chopped fresh cilantro (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken broth | Vegetable broth |
| Black beans | Pinto beans |
| Corn tortillas | Flour tortillas (for a different texture) |
| Fresh lime juice | Bottled lime juice |
| Smoked paprika | Regular paprika |
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until soft.
- Stir in the garlic, cumin, chili powder, and smoked paprika. Let them cook for 30 seconds so they release their flavors.
- Pour in the diced tomatoes, black beans, corn, and chicken broth. Give everything a good stir.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the shredded chicken and let it simmer for another 5-7 minutes so it absorbs all the flavors.
- Stir in the lime juice, salt, and pepper. Taste and adjust seasoning if needed.
- While the soup is simmering, preheat the oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and bake for 8-10 minutes until golden and crispy.
- Ladle the soup into bowls and top with crispy tortilla strips. Add fresh cilantro if you like. Serve hot.
Helpful Tips
- Use rotisserie chicken to save time—no need to cook and shred chicken from scratch.
- If you want a thicker soup, mash some of the beans before adding them.
- For extra flavor, roast the corn in a dry pan before adding it to the soup.
- Want it spicier? Add a diced jalapeño when sautéing the onions.
- If you don’t feel like baking tortilla strips, use store-bought tortilla chips instead.
What to Serve with Chicken Tortilla Soup
This soup is a full meal on its own, but if you want to pair it with something, try:
- Avocado slices – Creamy and refreshing contrast to the soup’s spice.
- Guacamole & chips – Because extra crunch is always good.
- Mexican rice – For a heartier meal.
- Cheese quesadillas – A simple cheesy side never hurts.
How Do You Serve Chicken Tortilla Soup?
Serve this soup in deep bowls so all the toppings fit. A wide spoon is best so you can scoop up both broth and toppings in one bite.
Where Do You Serve This Recipe the Most?
This soup is perfect for weeknight dinners, game nights, and casual get-togethers. It’s also a great meal prep option since the flavors deepen over time. If you’re making it for a crowd, set up a toppings bar with extras like sour cream, cheese, and jalapeños.
Storage
Short-Term Storage (Room Temperature)
- If you’re planning to eat within 2 hours, just leave it covered on the stove on low heat.
- Keep the tortilla strips separate until serving to avoid sogginess.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The flavors get even better the next day. Just reheat on the stove or microwave.
Freezing
- This soup freezes beautifully. Store in a freezer-safe container for up to 3 months.
- Reheat on the stovetop over medium heat. If it’s too thick, add a bit of broth or water.
- Do not freeze the tortilla strips. Make fresh ones when serving.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work great in this recipe. They’re juicier and add more flavor. Just cook them fully before shredding.
Can I make this in a slow cooker?
Yes. Add everything except the lime juice and tortilla strips to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the lime juice before serving.
Is this recipe kid-friendly?
Yes, but if your kids don’t like spice, reduce the chili powder or skip the paprika. You can also let them add their own toppings so they feel involved.
Can I make this soup vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and replace the shredded chicken with extra beans or tofu.
What can I do if my soup is too spicy?
Add a little more broth or stir in some sour cream or Greek yogurt to mellow out the heat.