Chicken Tortilla Soup

Chicken tortilla soup captures the vibrant essence of Mexican-inspired cooking in a single bowl. It balances bold flavors and satisfying textures in a way that keeps you coming back with every spoonful. Whether you crave comforting soup on a chilly evening or a simple weeknight meal that sparkles with fresh toppings, this dish delivers. You’ll find hearty shredded chicken, smoky spices, beans, sweet corn, and tomatoes in a savory broth—all topped with crispy tortilla strips and your favorite add-ons.

What Makes Chicken Tortilla Soup Special

The soul of this soup lies in its harmony of ingredients. It’s a practical, one-pot meal brimming with protein, fiber, and color. Spices like cumin and chili powder add warmth, while jalapeños and lime bring a subtle punch. Thin strips of fried tortilla round out every bite with crunch. The base is flexible—use chicken breasts or thighs, canned or fresh tomatoes, black or pinto beans. In a little under an hour, you’ll capture both the comfort of tradition and the ease of a weeknight recipe.

Ingredients for Chicken Tortilla Soup

Gather your ingredients before you start. The right combination makes each bowl memorable.

Main Ingredients

Chicken: Use boneless, skinless chicken breasts or thighs for tender, easy shredding. Rotisserie chicken works for a shortcut.
Tortillas: Corn tortillas form the signature crispy topping. Homemade strips offer unmatched texture, but store-bought chips work in a pinch.
Aromatics: Onion and garlic form the flavor foundation.
Peppers: Jalapeño lends a gentle heat. If you prefer a spicier option, leave in a few seeds or substitute with serrano.
Tomatoes: Fire-roasted diced tomatoes, with their smoky notes, deepen the broth. Tomato paste thickens and lifts the flavor.
Beans: Black beans add protein, color, and substance.
Corn: Sweet kernels—fresh, frozen, or canned—introduce color and a gentle bite.
Broth: Chicken broth infuses richness and body into every sip.
Seasonings: Cumin, chili powder, salt, and black pepper define the classic profile.
Green Chilies: Use canned diced green chilies for a subtle tang.
Lime: Fresh lime juice brightens the soup and ties the ingredients together.
Cilantro: Chopped cilantro sprinkles freshness at the end.

Suggested Toppings

Tortilla strips (essential)
Shredded Monterey Jack or cheddar
Avocado slices or guacamole
Sour cream or Greek yogurt
Sliced fresh jalapeño
Diced red onion
Chopped cilantro
Queso fresco or cotija cheese
Lime wedges
Pico de gallo or salsa

Step-by-Step Guide to Chicken Tortilla Soup

Let’s break down the cooking process so you can move confidently, from prep to table.

Step 1: Make Crispy Tortilla Strips

Cut corn tortillas into thin strips.
Warm about 1/4 cup olive oil in a large pot or skillet over medium-high heat.
Fry the strips in batches for 30-60 seconds per batch, stirring often until golden brown.
Remove and drain on a paper towel-lined plate. Sprinkle lightly with salt.

Alternatively, bake the strips at 400°F for about 10 minutes, flipping halfway through.

Step 2: Sauté Aromatics and Spices

Pour out excess oil, leaving just 1 tablespoon in the pot.
Add chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic and diced jalapeño; cook another minute.
Stir in cumin and chili powder. Toast the spices for 1 minute for a more robust flavor.
Blend in tomato paste for depth.

Step 3: Build the Broth

Add fire-roasted tomatoes (with juices) and canned green chilies.
Pour in chicken broth, gently scraping the bottom of the pot to loosen any browned bits.
Add raw chicken breasts or thighs. Bring the mixture to a gentle boil, then reduce to a simmer.
Cook uncovered for 20-25 minutes, or until the chicken is cooked through.

Step 4: Shred and Return the Chicken

Remove chicken to a cutting board. Use two forks to shred into bite-sized pieces.
Stir shredded chicken back into the soup, mixing well.

Step 5: Add Beans, Corn, and Balance the Flavors

Add rinsed black beans and corn to the pot.
Simmer for 5-7 minutes, allowing the flavors to meld.
Squeeze in fresh lime juice and season to taste with salt and pepper.
Stir in chopped cilantro just before serving.

Tips and Variations for Customizing Your Soup

This soup adapts easily to your pantry and preferences. Here are ways to make it yours:

Rotisserie Chicken: Cut prep time by using two cups of pre-cooked, shredded rotisserie chicken. Add it in Step 5 with the beans and corn.
Vegetarian Version: Swap the chicken for an extra can of beans and use vegetable broth. Add bell peppers for extra color.
Creamy Twist: Stir in 1/3 cup cream cheese or a splash of heavy cream at the end for a silky finish.
Spice Level: Control the heat by using more jalapeños, leaving in seeds, or adding chipotle peppers in adobo for smokier depth.
Seasonings: Adjust cumin, chili powder, and lime to suit your family’s tastes. A pinch of smoked paprika adds extra warmth.
Topping Ideas: In addition to the essentials, add pico de gallo, diced avocado, or quick-pickled onions for extra punch.

Table: Chicken Tortilla Soup at a Glance

Ingredient	Role	Substitutions
Chicken	Protein	Rotisserie, turkey
Corn tortillas	Crispy topping	Tortilla chips
Onion & garlic	Aromatic base	Shallot, leek
Jalapeño	Mild heat	Seranno, poblano
Fire-roasted tomatoes	Broth depth	Regular tomatoes, salsa
Black beans	Fiber, texture	Pinto beans, kidney beans
Corn kernels	Sweetness, color	Omit or add bell peppers
Chicken broth	Stock, body	Vegetable broth
Green chilies	Tang, complexity	Salsa verde, omit
Lime juice	Fresh brightness	Lemon juice

Storing and Freezing Instructions

One of the benefits of this soup is how well it stores, making it ideal for meal prepping or weekdays when you need a quick dinner ready to reheat.

Storing

Let leftover soup cool to room temperature.
Transfer to airtight containers.
Store in the fridge for up to 5 days.
Keep tortilla strips and fresh toppings separate to maintain crispness.

Freezing

Cool soup completely, then ladle into freezer-safe containers, leaving one inch at the top.
Freeze for up to 3 months.
For best texture, freeze without toppings or tortilla strips.

Reheating

Thaw overnight in the refrigerator if frozen.
Reheat on the stovetop over medium, or microwave in short bursts, stirring between.
Top with fresh toppings and crispy tortilla strips after warming.

Serving Ideas and Pairings

Chicken tortilla soup stands alone as a satisfying meal, but you can add simple sides for a more festive table.

Try pairing with:

Warm corn or flour tortillas: Perfect for dipping or wrapping up extra toppings.
Simple green salad: Dressed with lime vinaigrette.
Refried beans or rice: Classic Mexican dinner accompaniments.
Grilled cheese quesadillas: Cut into strips for easy dipping.
Chilled aguas frescas: Like hibiscus or watermelon juice, to counter any heat.

Why This Recipe Works

The beauty of chicken tortilla soup is its mix of convenience and robust flavor. Everything cooks in one pot, with ingredients that are easy to find year-round. Homemade tortilla strips transform the dish, while toppings mean everyone at the table can build their perfect bowl. The layers of spice and citrus offer warmth on a cool day and a fresh lift any time of year. Best of all, it’s a flexible recipe you’ll reach for again and again.