- Simple, one-pot chicken tortilla soup delivers smoky, spicy, tangy flavors with crispy tortilla strips and fresh toppings for comforting, bold taste.
- Prep ahead: shred chicken, chop veggies, measure spices, and make tortilla strips to speed up weeknight dinners.
- Key tips: toast spices, add lime at the end, use good broth, simmer slowly, and keep toppings separate for best texture.
There’s nothing quite like a bowl of chicken tortilla soup to warm you up after a long day. It’s got everything I love, tender chicken, smoky spices, a bright tomato base, and those irresistible crispy tortilla strips on top. Every bite is cozy, flavorful, and just a little bit spicy in the best way.
What I adore about this soup is how simple it is to make. You toss a few pantry staples into one pot, let them simmer, and before you know it, dinner’s ready. Whether it’s a chilly weeknight or you just need something comforting, this chicken tortilla soup always hits the spot.
Table of contents
- Let’s Make the Best Chicken Tortilla Soup!
- Why You’ll Fall in Love With This Chicken Tortilla Soup
- What to Prep Ahead (So You’re Not Rushing Later!)
- Secrets to Nailing the Perfect Chicken Tortilla Soup
- Fun Variations to Try
- How to Serve Chicken Tortilla Soup Like a Pro
- How to Store and Reheat It Without Losing Flavor
- FAQs About Chicken Tortilla Soup
- Wrapping Up With a Warm Spoonful
Let’s Make the Best Chicken Tortilla Soup!
Chicken Tortilla Soup
6
servings15
minutes35
minutes280
kcalThis chicken tortilla soup is everything you want in a bowl of comfort, hearty, flavorful, and full of that irresistible Mexican-inspired flair. With tender shredded chicken, smoky spices, and crunchy tortilla strips, it’s a one-pot wonder that’s perfect for weeknights or cozy weekends alike.
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Ingredients
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 jalapeño, seeded and minced
1 tsp ground cumin
1 tsp chili powder
0.5 tsp smoked paprika
4 cups chicken broth
1 can diced tomatoes
1 can black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
2 cups cooked shredded chicken
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Tortilla strips, avocado, and shredded cheese (for topping)
Directions
- Start by heating olive oil in a large pot over medium heat. Once it’s hot, toss in diced onion, minced garlic, and jalapeño. Sauté until the onions turn soft and fragrant, about 3 to 4 minutes.
- Sprinkle in the cumin, chili powder, and smoked paprika. Stir everything together to coat the veggies in those warm, smoky spices.
- Pour in the chicken broth, then add the diced tomatoes, black beans, corn, and shredded chicken. Stir well and bring everything to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer uncovered for about 20 minutes.
- Before serving, squeeze in fresh lime juice and season with salt and pepper to taste. Give it a final stir, then ladle the soup into bowls. Top each one with crispy tortilla strips, avocado, cheese, and cilantro.
- It’s hearty, cozy, and just a little bit spicy, everything you want in a comforting bowl of soup.
Notes
- For a creamy twist, stir in ½ cup of sour cream or a splash of heavy cream before serving.
- Add extra jalapeño or cayenne for more spice.
- Bake your tortilla strips at 375°F for 10 minutes for a lighter crunch.
- Make it ahead, it tastes even better the next day.
- Garnish with fresh lime wedges for extra brightness.
Nutrition Facts
- Total number of serves: 6
- Calories: 280kcal
- Fat: 9g
- Sodium: 620mg
- Carbohydrates: 22g
- Fiber: 6g
- Sugar: 4g
- Protein: 25g
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Why You’ll Fall in Love With This Chicken Tortilla Soup
Let’s be real, there are a lot of soup recipes out there, but this chicken tortilla soup stands out for all the right reasons. It’s got that irresistible blend of smoky, spicy, and tangy flavors, and it feels like comfort food that somehow manages to stay light and fresh. Here’s why this one’s a keeper:
- Big flavor, little effort: Everything cooks in one pot, so cleanup is a breeze.
- Perfectly balanced: The broth is rich and savory without being heavy, with just the right kick from chili and lime.
- Customizable: You can easily make it your own, add more heat, toss in extra veggies, or make it creamy with a little sour cream or cheese.
- Healthy and satisfying: It’s full of lean protein, fiber, and fresh toppings, making it a nourishing option any day of the week.
- Comfort in every spoonful: It’s in the same soul-warming category as a good chicken noodle soup, but with a bold, Mexican-inspired twist that keeps things exciting.
And if you love cozy soups like this one, you might also enjoy trying my pumpkin soup recipe, it’s creamy, comforting, and perfect for fall.
What to Prep Ahead (So You’re Not Rushing Later!)
You know that feeling when you’re hungry and just want dinner now? Prepping a few things ahead makes all the difference here. This soup comes together super easily, but these little steps will make cooking even smoother:
- Shred the chicken ahead of time: Use rotisserie chicken or poach a few chicken breasts earlier in the day.
- Chop the veggies: Dice your onions, peppers, and garlic ahead and store them in an airtight container.
- Measure out spices: Combine chili powder, cumin, and paprika in a small jar so they’re ready to go.
- Fry or bake tortilla strips: Make them in advance and store in an airtight container, they’ll stay crispy for days.
- Prep toppings: Slice avocados, grate cheese, and chop cilantro so your garnishes are ready to roll.
Doing a little prep ahead turns this meal from “I need to cook” to “dinner’s ready in minutes.”
And if you’re into hearty, comforting soups like this one, check out my potato soup recipe, it’s another crowd-pleaser that’s perfect for busy weeknights.
Secrets to Nailing the Perfect Chicken Tortilla Soup
Alright, friend, let’s chat about how to take your chicken tortilla soup from “really good” to “wow, this tastes straight out of a Mexican kitchen!” This soup might be simple, but a few small details make all the difference. Here’s what I’ve learned over years of testing (and slurping) this recipe:
- Toast your spices: Before adding liquid, let your cumin and chili powder bloom in the oil for that deeper, smoky flavor.
- Use homemade broth if you can: It adds richness that store-bought can’t quite match, or try simmering your store-bought broth with garlic and onion for 10 minutes to boost flavor.
- Add lime juice at the end: It keeps the soup bright and fresh instead of flat or overly salty.
- Don’t skip the toppings: Tortilla strips, avocado, and cheese bring texture and contrast, the soup isn’t complete without them.
- Simmer low and slow: Even 10 extra minutes of simmering brings everything together beautifully.
- Batch-cook it: This soup freezes really well, so make a double batch and save half for busy nights.
If you love hearty soups that deliver comfort in every spoonful, you might also enjoy my pumpkin soup recipe, it’s velvety smooth and perfect for cooler days.
Fun Variations to Try
One of the best things about this chicken tortilla soup is how easy it is to customize. Whether you’re cooking for spice lovers, vegetarians, or just craving a twist, here are some fun variations to try at home:
- Creamy Chicken Tortilla Soup:
Stir in ½ cup of sour cream or heavy cream at the end of cooking for a rich, velvety texture. It tones down the spice and adds a lovely tang. - Slow Cooker Chicken Tortilla Soup:
Combine all ingredients except lime juice and toppings in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then add the lime juice just before serving. - Vegetarian Tortilla Soup:
Skip the chicken and use vegetable broth instead. Add extra beans or diced zucchini for texture. The smoky chili spices still make it incredibly satisfying. - Spicy Chipotle Tortilla Soup:
Add 1–2 chopped chipotle peppers in adobo sauce for a deep, smoky heat. Perfect for those who like their soup to pack a punch. - Instant Pot Chicken Tortilla Soup:
Add all ingredients (except lime and toppings) to the Instant Pot, seal, and cook on high pressure for 10 minutes. Quick release, stir in the lime juice, and serve hot.
And if you’re planning a full-on Mexican-inspired dinner, pair this soup with something fun like my King Taco copycat recipe for a total flavor fiesta.
How to Serve Chicken Tortilla Soup Like a Pro
Serving this soup is all about layering flavor and texture. I always start with a generous ladle of soup, then pile on the toppings, crispy tortilla strips, a few slices of avocado, and a sprinkle of fresh cilantro. Add a lime wedge on the side for that final bright squeeze before digging in.
If you’re hosting friends or a cozy family dinner, set up a little “soup bar” with all the toppings in separate bowls, cheese, sour cream, jalapeños, and chopped onions. It’s fun, interactive, and lets everyone build their perfect bowl.
You can round out the meal with something equally delicious like my chicken quesadilla recipe, because let’s be honest, soup and quesadillas are a match made in comfort food heaven.
How to Store and Reheat It Without Losing Flavor
One of my favorite things about chicken tortilla soup is how well it keeps, the flavors actually deepen overnight.
Here’s how to store it the right way:
- Refrigerate: Let the soup cool completely, then store it in an airtight container for up to 4 days.
- Freeze: Pour cooled soup (without toppings) into freezer-safe containers and freeze for up to 3 months.
- Reheat: Warm it gently on the stovetop over medium heat, stirring occasionally until heated through. If it’s too thick, add a splash of broth or water to loosen it up.
Just remember, keep the tortilla strips separate until serving, so they stay nice and crispy!
FAQs About Chicken Tortilla Soup
Stir in a bit of sour cream, cream cheese, or heavy cream right before serving. It gives the soup a smooth, velvety texture without overpowering the spice.
Yes! Add all ingredients (except lime juice and toppings) and cook on low for 6-7 hours or high for 3-4 hours. Stir in lime juice at the end.
Blend a small portion and stir it back in, or toss in a handful of crushed tortilla chips while simmering.
Tortilla soup has a lighter, broth-based texture with fresh lime and crispy toppings, while enchilada soup is thicker and creamier with cheese and enchilada sauce.
Crispy tortilla strips, avocado, cheese, sour cream, cilantro, and lime wedges are the go-to favorites.
Totally! It keeps up to 4 days in the fridge. Reheat gently and add fresh toppings before serving.
Wrapping Up With a Warm Spoonful
You know that moment when a recipe just clicks, when the flavors, the aroma, and the memories all come together in one perfect bowl? That’s exactly what this chicken tortilla soup delivers every time. It’s simple, hearty, and full of that irresistible Mexican-inspired comfort that makes you want to go back for seconds.
Whether you’re cooking for yourself after a long day or sharing it with friends on a chilly night, this soup always brings people together. It’s proof that you don’t need fancy ingredients or hours in the kitchen to create something truly satisfying.
So next time you’re craving something warm, bold, and cozy, skip takeout, grab your pot, and make this chicken tortilla soup. It’s comfort in a bowl, and I promise, it’ll become a regular in your kitchen too.
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