Chicken Tortilla Soup is a hearty and comforting dish that brings together tender chicken, warm broth, and crunchy tortilla strips. It’s packed full of flavors like tomatoes, beans, corn, and a little kick from spices that make it super satisfying on any chilly day. The tortilla strips on top add just the right amount of crispiness to balance the smooth, rich soup.
I love making this soup when I want something that’s both quick and filling. It’s one of those recipes where you can throw in whatever you have on hand—like extra veggies or a bit of cheese on top—and it still turns out delicious every time. I always add a squeeze of fresh lime and some chopped cilantro at the end because it really brightens everything up and makes the flavors pop.
My favorite way to enjoy Chicken Tortilla Soup is with a big dollop of sour cream and maybe some sliced avocado on the side. It feels like a cozy hug in a bowl and is perfect for sharing with friends or family. Plus, leftovers taste just as good the next day, which makes it a great option for easy lunches or dinners throughout the week.
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and shred easily, making them ideal for this soup. You can swap for thighs if you want juicier, more flavorful meat.
Chicken broth: Use low-sodium broth so you can control the salt. Vegetable broth works well for a lighter or vegetarian-friendly version.
Diced tomatoes: Canned tomatoes add a nice tang and body. Fresh tomatoes can be used if you have a lot on hand.
Black beans and corn: They give the soup heartiness and natural sweetness. If you don’t have black beans, pinto or kidney beans are good alternatives.
Jalapeño: Adds mild heat. Feel free to skip it or replace with a pinch of cayenne pepper if you prefer less spice.
Corn tortillas: These become crispy topping strips. If you can’t find corn tortillas, flour tortillas can also work, though corn is classic.
How Do You Get Crispy Tortilla Strips Without Burning Them?
Getting crunchy tortilla strips is key for texture but they can burn fast. Here’s how I do it:
- Cut tortillas into thin strips for even frying.
- Heat oil in a skillet over medium heat—not too hot or they’ll burn quickly.
- Add strips in batches; don’t overcrowd the pan to keep the oil hot and crisp them evenly.
- Fry, stirring often, until golden brown and crisp (about 2-3 minutes).
- Remove with a slotted spoon and drain on paper towels to keep them crisp.
If you want a lighter option, brush strips with oil and bake at 375°F (190°C) for 10-15 minutes, flipping halfway through.
Equipment You’ll Need
- Large pot or Dutch oven – I like using it because it heats evenly and fits all ingredients.
- Knife and cutting board – for chopping onion, garlic, jalapeño, and toppings easily.
- Cooking spoon – to stir everything without scratching your pot.
- Skillet – perfect for frying tortilla strips until crispy.
- Slotted spoon – helps drain oil from tortilla strips and serve toppings.
- Bowls and ladle – for serving and portioning the soup smoothly.
Flavor Variations & Add-Ins
- Use cooked shredded chicken or turkey instead of fresh for quicker prep.
- Stir in a dash of hot sauce or cayenne pepper for extra heat.
- Top with shredded cheese, sour cream, or sliced jalapeños for added flavor.
- Add diced tomatoes or bell peppers during cooking for more veggie goodness.
Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup frozen or fresh corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- Lime wedges, for garnish
- Optional toppings: sour cream, shredded cheese, extra cilantro
Time Needed
This recipe takes about 10 minutes of preparation and roughly 30 minutes to cook. Overall, you can enjoy a warm bowl of delicious Chicken Tortilla Soup in about 40 minutes.
Step-by-Step Instructions:
1. Cook the Onion and Spices
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft, about 4-5 minutes. Add the minced garlic and chopped jalapeño, sautéing for 1 minute until fragrant. Stir in the ground cumin, chili powder, and smoked paprika, cooking for another 30 seconds to release their flavors.
2. Add Broth, Veggies, and Chicken
Pour in the chicken broth, canned diced tomatoes (with juices), corn, and black beans. Stir everything together. Gently place the chicken breasts into the pot. Bring the soup to a boil, then reduce the heat. Cover and let it simmer for 20-25 minutes, or until the chicken is cooked through.
3. Shred Chicken and Finish Soup
Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the soup. Season with salt, black pepper, and lime juice. Stir in chopped cilantro for fresh flavor.
4. Prepare Tortilla Strips and Serve
While the soup simmers, heat a little oil in a skillet over medium heat. Fry the tortilla strips until they turn golden and crispy, then drain on paper towels. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, extra cilantro, and lime wedges. Add sour cream or shredded cheese if you like.
Serve your Chicken Tortilla Soup hot and enjoy!
Can I Use Frozen Chicken for the Soup?
Yes! Just make sure to fully thaw the chicken breasts before cooking. Thaw them overnight in the fridge or use the defrost function on your microwave for quicker prep.
How Can I Make This Soup Vegetarian?
Simply substitute the chicken broth with vegetable broth and omit the chicken. You can add extra beans, veggies, or tofu for protein to keep it hearty and delicious.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally until warmed through.
Can I Prepare the Tortilla Strips Ahead of Time?
Yes, you can fry the tortilla strips in advance and store them in an airtight container. Just add them to the soup right before serving to keep them crispy.
