How to Make Chicken Tortilla Soup

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Chicken tortilla soup holds a unique spot in many kitchens. Its appeal lies in vibrant flavors, hearty ingredients, and a comforting broth. Whether you’re new to this classic or want to perfect your version, this guide covers everything: step-by-step cooking, ingredient insights, customization tips, storage, and more.

Why You’ll Love Chicken Tortilla Soup

This soup captures elements of classic Mexican cooking while remaining practical for busy home cooks. It showcases simple, nutritious ingredients: shredded chicken, black beans, corn, and crunchy tortilla strips. The broth, rich with tomatoes, spices, and just the right amount of heat, invites all sorts of toppings—cheese, avocado, cilantro, and lime.

You won’t need special skills or equipment. One big pot, minimal chopping, and you’ve got a flavorful meal in under an hour.

What Goes into Chicken Tortilla Soup?

The ingredients bring both comfort and versatility. Here’s what you’ll need:

Core Ingredients

• Corn tortillas – Slice and fry these for homemade tortilla strips.
• Olive oil – For sautéing and frying.
• Onion and garlic – Build the foundation.
• Jalapeno – Adds gentle heat; adjust for your preference.
• Fire-roasted tomatoes – Bring a smoky sweetness.
• Tomato paste – Deepens the tomato flavor.
• Chicken breasts – Poached whole, then shredded; thighs work too.
• Chicken broth – Use low-sodium for control.
• Canned black beans – Rinse and drain first.
• Corn kernels – Fresh, frozen, or canned.
• Canned green chilies – Mellow, layered heat.
• Spices – Cumin, chili powder, salt, and black pepper.
• Lime juice – Brightens everything.
• Fresh cilantro – For finishing.
• Toppings – Shredded cheese, avocado, sour cream, extra lime, sliced radishes, or red onion.

Handy Ingredient Substitutions

• Use rotisserie chicken for a quick start.
• Vegetable broth can replace chicken broth for a vegetarian version (just skip the chicken and up the beans).
• If you like a smoky flavor, try a dash of smoked paprika or chipotle peppers in adobo.

How to Make Chicken Tortilla Soup

This recipe comes together easily. Here’s a clear path from raw ingredients to a steaming bowl.

Step-by-Step Instructions

1. Prepare the Tortilla Strips

• Slice corn tortillas into thin strips.
• Heat 1/4 cup olive oil in a heavy pot or skillet over medium heat.
• Fry the strips in batches, stirring gently, until golden and crisp (30–60 seconds).
• Remove with a slotted spoon; drain on paper towels.
• Sprinkle lightly with salt.

Shortcut: Ready-made tortilla strips or broken tortilla chips stand in perfectly.

2. Build the Soup Base

• In a large, heavy pot, heat 1 tablespoon olive oil over medium heat.
• Add diced onion. Sauté until translucent (4–5 minutes).
• Stir in minced garlic and jalapeno. Cook until just fragrant (about 1 minute).

3. Season and Intensify

• Add cumin and chili powder directly to the pot. Toast the spices (1 minute).
• Mix in tomato paste. Stir until it turns deep red (about 2 minutes).

4. Add Broth and Main Ingredients

• Pour in fire-roasted tomatoes (including juice), green chilies, and chicken broth.
• Nestle chicken breasts into the liquid.
• Bring to a simmer, then lower heat to maintain a gentle bubble. Cover and cook for 20–25 minutes, until chicken is cooked through.

5. Shred the Chicken

• Remove the chicken to a cutting board. Shred with two forks.
• Return shredded chicken to the pot.

6. Finish the Soup

• Add black beans and corn. Simmer for another 5–7 minutes.
• Stir in fresh lime juice. Taste and adjust seasonings with salt and pepper.

7. Serve and Top

• Ladle the soup into bowls.
• Top with crispy tortilla strips, fresh cilantro, and your choice of garnishes.

Ingredient Table: At a Glance

Personalizing Your Chicken Tortilla Soup

One of the best things about homemade soup is the room for creativity.

Flavors and Heat

• Adjust the spice: Leave extra jalapeno seeds for more heat.
• Make it creamy: Add a spoonful of cream cheese and stir until silky.
• Try smoked chipotle: A chopped chipotle pepper adds complexity.

Changing Proteins

• Thighs create richer flavor; leftover shredded turkey works great in winter.
• Vegetarian? Skip the meat, double the beans, or add diced zucchini and bell peppers.

Extras for Texture

• Toss in cooked brown rice or quinoa for added body.
• A handful of baby spinach stirred in at the end softens in seconds.

Tips to Enhance Your Soup

• Sauté spices with onion and garlic—oils draw out aromatic flavors.
• For thicker texture, partially mash some beans or blend a cup of soup then stir back in.
• Taste at the end: Add more lime if the broth needs lift; salt brings flavors into balance.
• Prep toppings before serving so everyone can customize their bowl.

Topping Ideas

Customize your bowl with a variety of toppings. The tortilla strips provide crunch, but there’s plenty more:

• Shredded cheese (cheddar, Monterey Jack, queso fresco)
• Sliced avocado or guacamole
• Sour cream or Mexican crema
• Fresh chopped cilantro
• Diced red onion or scallions
• Sliced jalapeno
• Pico de gallo
• Lime wedges
• Hot sauce for extra heat
• Radishes for subtle peppery bite

Mix and match until you land on your favorite combination.

Storing and Freezing Instructions

Chicken tortilla soup is perfect for meal prep. Leftovers store and freeze well.

Refrigeration

• Cool soup to room temperature.
• Transfer to an airtight container.
• Store up to 5 days.
• Keep tortilla strips and fresh toppings separate.

Freezing

• Cool soup fully before freezing.
• Use freezer-safe containers, leaving space for expansion.
• Label with date. Soup keeps for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat gently on the stovetop or use the microwave.
• Add fresh toppings and tortilla strips after reheating for the best texture.

Meal Pairing Suggestions

While the soup shines on its own, consider simple sides for a complete meal:

• Warm flour tortillas or crusty bread
• A fresh salad with citrus vinaigrette
• Roasted vegetables
• Simple rice or a side of beans

For something sweet, finish with sliced mango or pineapple.

Bringing It All Together

From busy midweek nights to cozy Sunday dinners, chicken tortilla soup brings people together. Use this guide to craft a vibrant, hearty dish that leaves room for flavor swaps and personal touches. Let each bowl brim with satisfying textures, lively colors, and the homemade comfort only a pot of simmering soup can deliver.

Chicken Tortilla Soup

⭐⭐⭐⭐⭐

4.7 from 6 votes

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Course: Soup / Cuisine: American

Prep Time 15 minutes

Cooking Time 40 minutes

Servings 6-8 servings

Calories

This easy chicken tortilla soup is full of flavor and spice. You can whip up this hearty, delicious recipe in less than an hour.

Ingredients

• Shredded cheese
• Sour cream
• 1 teaspoon chili powder
• fresh cilantro, chopped (for garnish)
• 1/2 teaspoon salt
• 1 jalapeño pepper, seeded and diced
• 1 teaspoon ground cumin
• 8 corn tortillas, cut into thin strips
• 1/4 cup olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1 pound boneless, skinless chicken breasts (about 2 large breasts)
• 1 (4 ounce) can green chilies, diced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 (14 ounce) can fire-roasted tomatoes, undrained
• 1 tablespoon tomato paste
• 1 lime, juiced
• 1 tablespoon olive oil
• salt and pepper, to taste
• 2 garlic cloves, minced
• 1 cup corn kernels, canned or frozen
• Diced avocado
• Fresh lime wedges

Instructions

1. In a small skillet, warm 1/4 cup of olive oil over medium heat. Add the tortilla strips in batches and fry until golden, about 30-60 seconds. Transfer them to a paper towel-lined plate. Season with salt while hot. Set aside.
2. In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until tender, stirring constantly. Add the garlic and diced jalapeño, and cook until fragrant.
3. Add the cumin and chili powder, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1-2 minutes.
4. Stir in the undrained fire-roasted tomatoes and the green chilies. Mix well. Pour the chicken broth into the pot, and bring the mixture to a low simmer. Add the chicken breasts, reduce the heat to medium-low, and cook for 20-30 minutes or until the chicken is cooked through and tender.
5. Remove the chicken from the pot and shred it with two forks. Return to the pot and add the black beans and corn. Stir and cook the soup for another 5-7 minutes. Season with salt and pepper and stir in the lime juice.
6. Serve the soup hot with the crispy tortilla strips and any desired toppings. Enjoy!