If you’re craving bold Mexican flavors in a cozy, satisfying bowl, Chicken Tortilla Soup is the answer to your weeknight meal dreams. This soup is loaded with savory shredded chicken, black beans, corn, and zesty tomatoes with green chilies, simmered with aromatic spices for unmatched depth of flavor. Finished with fresh lime and crunchy tortilla strips, every spoonful is bursting with color, comfort, and true crowd-pleasing appeal. Whether you’re serving up a quick family dinner or looking to impress at a casual gathering, Chicken Tortilla Soup is as easy as it is irresistible.
Ingredients You’ll Need
Let’s talk about the magic behind Chicken Tortilla Soup: simple, vibrant ingredients coming together to create something truly special. Each addition brings its own character, from smokiness and spice to freshness and crunch. Here’s what you’ll need and why you won’t want to skip a thing:
- Olive oil: This is your flavor base, helping the onions and spices bloom beautifully.
- Onion (diced): Sweet and savory, onions create a mellow backbone for the entire soup.
- Garlic (minced): One of the secret weapons for depth, garlic makes every spoonful more aromatic.
- Jalapeño (seeded and minced): For just the right pop of gentle heat; omit seeds if you like it mild!
- Ground cumin: Earthy, warm, and essential to the signature flavor of Chicken Tortilla Soup.
- Chili powder: Adds a pleasant, gentle heat and a beautiful ruby hue.
- Smoked paprika: This unexpected addition brings a whisper of smokiness that’s totally addictive.
- Low-sodium chicken broth: The flavorful foundation that ties every ingredient together.
- Diced tomatoes with green chilies: These bring tangy brightness and just a hint of spice.
- Black beans (drained and rinsed): Protein-packed and hearty, they thicken the soup to perfection.
- Frozen corn: Little pops of sweetness that balance out the spice and keep things colorful.
- Cooked shredded chicken: Rotisserie chicken is your shortcut to tender, flavorful bites in every spoonful.
- Fresh cilantro (chopped): Stirred in at the end for a pop of garden-fresh flavor and color.
- Lime juice: A squeeze at the finish wakes up every other flavor in the pot.
- Salt and pepper: Essential for perfect seasoning, adjusted to your taste.
- Tortilla strips or crushed tortilla chips: The star of the topping game—crunchy, salty, and fun!
- Optional toppings: Avocado, shredded cheese, sour cream, jalapeños, green onions—make it your own.
How to Make Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add your diced onion and let it sizzle, stirring occasionally, until it softens and turns translucent, about 4 to 5 minutes. Next, toss in the minced garlic and jalapeño, cooking for just an extra minute—don’t walk away! You want everything gloriously fragrant but never bitter.
Step 2: Bloom the Spices
Sprinkle the cumin, chili powder, and smoked paprika directly onto your sautéed veggies. Stir everything for 30 seconds, letting those spices toast and release their full flavor potential. This simple step deepens the soup’s taste, making your Chicken Tortilla Soup sing.
Step 3: Build the Broth
Pour in the chicken broth and add the can of diced tomatoes with green chilies. Give the pot a good stir, then bring everything up to a gentle boil. This is where all your flavors really start mingling.
Step 4: Add the Bulk
Once boiling, turn the heat down and add in the black beans, frozen corn, and the cooked shredded chicken. Let the soup simmer for 15 to 20 minutes, uncovered, so all those ingredients can become fast friends and the flavors concentrate.
Step 5: Finish with Freshness
Just before serving, stir in the chopped cilantro and squeeze in the juice of a fresh lime. Season with salt and pepper to taste—and give yourself a pat on the back! This is the moment your Chicken Tortilla Soup truly comes to life.
Step 6: Serve and Top
Ladle the hot soup into generous bowls, and go wild with your toppings: tortilla strips or chips, creamy avocado, shredded cheese, a swirl of sour cream, extra jalapeños, or green onions. Every bite should feel like a celebration!
How to Serve Chicken Tortilla Soup
Garnishes
This is your time to get creative! The classic garnish for Chicken Tortilla Soup is a mound of crisp tortilla strips for crunch, but you can take it further. Ripe avocado slices, a sprinkle of freshly shredded cheese, a dollop of tangy sour cream, and a scatter of green onions or jalapeño slices will elevate each bowl into something restaurant-worthy. Go for color and contrast to keep every serving exciting.
Side Dishes
While Chicken Tortilla Soup is hearty enough to be the main event, it pairs beautifully with simple sides. Try serving with a fresh salad dressed in lime vinaigrette, warm cornbread, or a platter of quesadillas for an all-out Mexican-inspired meal. A side of rice or black beans makes an equally comforting addition.
Creative Ways to Present
For a casual gathering, set up a “soup bar” with bowls of all your favorite toppings and let guests build their own masterpiece. You can also portion the soup into small cups for appetizer-sized servings at parties, or serve it in bread bowls for a special, cozy twist. Chicken Tortilla Soup also looks gorgeous topped with rainbow-colored garnishes in rustic earthenware bowls.
Make Ahead and Storage
Storing Leftovers
Chicken Tortilla Soup is a star when it comes to leftovers. Allow it to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen overnight and make for an even tastier lunch or easy weeknight dinner the next day.
Freezing
This soup freezes like a dream! Simply portion cooled soup into freezer-safe containers (leave a little space for expansion) and freeze for up to 3 months. For best results, leave out the tortilla strips and fresh garnishes until after reheating—add those just before serving, so they stay crisp and fresh.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat or microwave in individual bowls. If the soup has thickened in the fridge or freezer, just add a splash of extra broth to bring back the perfect consistency. Be sure to add fresh toppings after heating for that signature Chicken Tortilla Soup crunch and brightness.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works perfectly in this recipe and is a delicious way to stretch holiday leftovers. Just shred or chop it and add in place of the chicken during the simmering step.
Is Chicken Tortilla Soup spicy?
This Chicken Tortilla Soup has just a gentle kick, thanks to the jalapeño and chili powder, but you’re in control! For extra spice, leave in the pepper seeds or add a dash of your favorite hot sauce. To keep it milder, simply omit the seeds or skip the jalapeño entirely.
Can I make Chicken Tortilla Soup vegetarian?
Definitely! Swap the chicken for extra black beans or your favorite plant-based protein, and use vegetable broth instead of chicken broth. The soup will still be full of vibrant flavors and satisfying textures.
What’s the best way to make tortilla strips at home?
Cut corn tortillas into thin strips, then either bake them in a 400°F oven with a light brush of oil for 10 minutes, or fry them in hot oil for a minute or two until golden and crisp. Sprinkle with salt and you’re set!
How can I thicken Chicken Tortilla Soup?
If you like a heartier soup, mash a few of the black beans against the side of the pot or add extra beans/corn. A handful of rice or a scoop of cooked quinoa stirred in will also make your soup even more filling without overpowering the other flavors.
Final Thoughts
There’s just something about a bubbling pot of Chicken Tortilla Soup that brings people together and guarantees smiles at the table. It’s easy, adaptable, and boldly flavorful—perfect for busy nights or times when you just want something warm and comforting. Gather your ingredients and let this vibrant soup work its magic in your kitchen tonight!
Print
Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
A comforting and flavorful Chicken Tortilla Soup recipe that is easy to make and perfect for a delicious weeknight dinner. This Mexican-inspired soup is packed with tender shredded chicken, beans, corn, and spices, topped with crunchy tortilla strips and your favorite toppings.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1 jalapeño (seeded and minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 (14.5-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/4 cup fresh cilantro (chopped)
- juice of 1 lime
- salt and pepper to taste
For Toppings:
- tortilla strips or crushed tortilla chips
- optional toppings: avocado, shredded cheese, sour cream, jalapeños, green onions
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until softened. Add garlic, jalapeño, cumin, chili powder, and smoked paprika.
- Add broth and tomatoes: Pour in chicken broth and diced tomatoes; bring to a boil.
- Simmer soup: Add black beans, corn, and chicken. Simmer for 15–20 minutes.
- Finish soup: Stir in lime juice, cilantro, salt, and pepper. Ladle into bowls and top with tortilla strips and desired toppings.
Notes
- Rotisserie chicken makes this soup fast and easy.
- For extra heat, keep jalapeño seeds or add hot sauce.
- Soup can be made in advance; it reheats well and freezes beautifully.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
