Chicken Tortilla Soup
There are some recipes that just feel like a warm hug, aren’t there? For me, that’s absolutely this Chicken Tortilla Soup. I remember the first time I ever made it, years ago. It was one of those chaotic weeknights where dinner felt like an impossible task, and I was desperately scrolling through cookbooks. What struck me about this one was its promise of big flavor with minimal fuss. It’s the kind of dish that makes your kitchen smell incredible, filling the whole house with this rich, savory aroma that just screams comfort. It’s funny, because when people think of comfort food, they often jump straight to mac and cheese or a hearty stew. But this Chicken Tortilla Soup? It’s right there at the top of my list, a true lifesaver on busy nights when I crave something deeply satisfying without spending hours slaving over the stove. It’s become our family’s go-to, especially when the weather turns a bit chilly, and my kids genuinely ask for it all the time. It’s not just soup; it’s a whole experience in a bowl, and I can’t wait to share it with you!
What is chicken Tortilla Soup?
So, what exactly is Chicken Tortilla Soup? Think of it as a flavor-packed, soul-warming bowl that’s a bit of a culinary adventure. It’s a hearty broth-based soup, usually with shredded chicken, corn, beans, and tomatoes, all simmered together to create this incredibly rich and savory base. But here’s the magic: it gets its name and its signature texture from the fried tortilla strips that are a MUST. They’re not just a garnish; they soak up the broth and add this wonderful crunch and subtle corn flavor. It’s essentially a celebration of Mexican flavors, bringing together ingredients that are familiar and comforting but in a way that feels fresh and exciting every single time. It’s not a thick, creamy soup like some other tortas might be; it’s lighter, more vibrant, and bursting with layers of flavor from spices and tender chicken. It’s the kind of dish that feels both rustic and sophisticated, perfect for a casual Tuesday dinner or even when you have friends over.
Why you’ll love this recipe?
Honestly, I could rave about this Chicken Tortilla Soup all day! There are so many reasons why it’s earned a permanent spot in my recipe rotation. First and foremost, the FLAVOR. Oh my goodness, the flavor! It’s this incredible balance of savory, slightly smoky, and just a hint of spice. The combination of tender chicken, sweet corn, hearty beans, and the depth from the tomatoes and spices is just sublime. Every spoonful is a little party in your mouth. But it’s not just about the taste; the SIMPLICITY is a huge draw. I know it looks impressive, but I promise you, it’s surprisingly easy to whip up. Most of the work is just chopping and simmering, and it all comes together beautifully. This is a real weeknight warrior for me; I’ve made it in under an hour when I’ve had to. And let’s talk COST-EFFICIENCY. The ingredients are incredibly budget-friendly and readily available at any grocery store. You don’t need any fancy or expensive items to create this incredible meal, which is always a win in my book. Plus, the VERSATILITY is fantastic. You can serve it as is, or pile on all your favorite toppings. It’s a dish that truly adapts to your mood and what you have on hand. Compared to some other Mexican-inspired soups I’ve tried, this one hits that sweet spot of being incredibly flavorful without being overwhelmingly complex to make. What I love most about this recipe is that it feels both incredibly comforting and refreshingly bright at the same time. It’s the kind of dish that never disappoints, and I’ve made it countless times for a reason – it just works, and it’s always a crowd-pleaser.
How do I make chicken Tortilla Soup?
Quick Overview
This Chicken Tortilla Soup is all about building layers of flavor. We’ll start by sautéing some aromatics, then add our liquids and chicken, letting it simmer to tender perfection. While that’s happening, we’ll get our toppings ready, especially those essential crispy tortilla strips. The whole process is straightforward and incredibly rewarding, resulting in a bowl of pure deliciousness that feels way more complicated than it actually is. It’s a one-pot wonder for the most part, making cleanup a breeze, which is always a bonus in my kitchen!
Ingredients
For the Soup Base:
2 tablespoons olive oil
1 large onion, finely chopped
2-3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and minced (optional, for a little heat!)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon smoked paprika (this adds such a lovely depth!)
6 cups low-sodium chicken broth
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained (fresh or frozen also work beautifully)
2 cups shredded cooked chicken (rotisserie chicken is a lifesaver here!)
Salt and freshly ground Black Pepper to taste
For the Tortilla Strips:
6-8 corn tortillas, cut into thin strips
2 tablespoons vegetable oil (or more, as needed)
For Toppings (get creative!):
Shredded Monterey Jack or cheddar cheese
Sour cream or plain Greek yogurt
Chopped fresh cilantro
Diced avocado
Lime wedges
Crushed tortilla chips (if you want extra crunch!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large pot or Dutch oven. Heat the olive oil over medium heat. This is where the magic starts to happen – building that foundational flavor. Make sure your pot is large enough to hold everything comfortably; nobody likes soup bubbling over!
Step 2: Mix Dry Ingredients
While the oil heats, get your spices ready. I like to have them measured out beforehand so I can just toss them in. This whole step is about building aromatic layers.
Step 3: Mix Wet Ingredients
Once the oil is shimmering, add your chopped onion, bell pepper, and jalapeño (if using). Sauté until they’re softened and the onion is translucent, about 5-7 minutes. This is also when you’ll add the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn! Then, stir in the cumin, chili powder, oregano, and smoked paprika. Cook for about 30 seconds, stirring constantly, until the spices are really fragrant. This blooming process brings out their best flavor.
Step 4: Combine
Pour in the chicken broth and add the can of diced tomatoes (with their juices!). Bring the mixture to a simmer, then stir in the rinsed black beans, corn, and shredded cooked chicken. Season with salt and pepper. Reduce the heat to low, cover, and let it simmer gently for at least 15-20 minutes. This allows all those wonderful flavors to meld together beautifully. If you have more time, let it simmer longer; the flavor just gets deeper!
Step 5: Prepare Filling
While the soup simmers, let’s make those crispy tortilla strips! You can shallow-fry them in a skillet with a bit of vegetable oil over medium-high heat until golden brown and crispy. Alternatively, you can bake them on a baking sheet at 400°F (200°C) for about 10-15 minutes, flipping halfway through, until crisp. Watch them closely, they can go from golden to burnt pretty quickly! Drain them on paper towels and lightly salt them while warm.
Step 6: Layer & Swirl
This step is technically already done when you combine everything in the pot! The “layering and swirling” happens in the flavor development as the soup simmers.
Step 7: Bake
No baking required for this soup! It’s all stovetop magic.
Step 8: Cool & Glaze
The soup doesn’t need a glaze. The “glaze” here is really your delicious toppings!
Step 9: Slice & Serve
Ladle the hot soup into bowls. Top generously with those crispy tortilla strips, shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, avocado, and a squeeze of lime. Serve immediately!
What to Serve It With
This Chicken Tortilla Soup is such a complete meal on its own, but I always love pairing it with a few extras to round out the experience. For BREAKFAST, it’s a bit unconventional, but a small bowl with some scrambled eggs on the side and maybe a sprinkle of cotija cheese is surprisingly delicious and protein-packed. For BRUNCH, I love serving it alongside some warm, fluffy cornbread or even little mini quesadillas. It feels a bit more festive that way, and the cornbread soaks up any leftover broth perfectly. As a light DESSERT, though it sounds odd, a small, refreshing fruit salad can be a lovely palate cleanser after the savory soup. Or, if you’re having it as a main meal and craving something sweet afterward, my easy chocolate avocado mousse is surprisingly light and pairs well without being too heavy. For COZY SNACKS, I often just have a mug of this soup, maybe with a few extra tortilla chips for dipping. It’s pure comfort! My family loves it with a side of simple homemade guacamole, which just amplifies those delicious Mexican flavors. Sometimes, if I’m feeling fancy, I’ll make a batch of quick pickled red onions to add a tangy pop, which is a total game-changer!
Top Tips for Perfecting Your Chicken Tortilla Soup
I’ve made this soup more times than I can count, and along the way, I’ve picked up a few tricks that I think really elevate it. First, regarding the ZUCCHINI PREP – oh wait, I think I got my recipes mixed up for a second! This is Chicken Tortilla Soup, not my famous Zucchini Bread! My apologies! For this soup, the key is in the aromatics and spices. Make sure you’re not rushing the sautéing of the onion, pepper, and garlic. That gentle cooking is what softens them and releases their sweet, savory flavors. When adding the spices, make sure to toast them briefly in the pot. This “blooming” process really wakes them up and unlocks their full aromatic potential, making a huge difference in the final taste. Don’t skip that little step! For the CHICKEN, using rotisserie chicken is my absolute secret weapon for busy nights. It’s already cooked and seasoned, saving you so much time and effort, and it has a wonderful texture. If you’re cooking chicken from scratch, poaching Chicken Breasts or thighs in water or broth until cooked through and then shredding them is also a great option. For the TORTILLA STRIPS, I’ve learned that consistency is key. Try to cut them into relatively uniform thin strips so they all cook evenly. If you bake them, keep an eye on them, as they can go from perfectly golden to burnt very quickly. I’ve definitely had my share of burnt tortilla chip batches! For SEASONING, always taste and adjust salt and pepper at the end. Broth can vary in sodium content, so it’s important to season to your preference. If you like a little heat, adding a pinch of cayenne pepper or a dash of hot sauce can really boost the flavor. And remember, those toppings are not just for show! They add texture, freshness, and that final layer of deliciousness. Don’t be shy with them!
Storing and Reheating Tips
This Chicken Tortilla Soup is fantastic for making ahead, which is why it’s such a lifesaver on busy weeknights. When storing, it’s best to keep the crispy tortilla strips separate. Otherwise, they’ll get soggy. The soup itself will keep beautifully in an airtight container in the REFRIGERATOR STORAGE for up to 3-4 days. The flavors actually tend to deepen and get even better on the second day, which is always a nice surprise! For FREEZER INSTRUCTIONS, this soup freezes really well. Portion it into freezer-safe containers or bags, leaving a little headspace for expansion. It can stay frozen for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator and then reheat it gently on the stovetop or in the microwave. Make sure to add your fresh toppings, including the tortilla strips, just before serving for the best texture. If you happen to store leftover soup at ROOM TEMPERATURE for a short period (no more than 2 hours, for food safety!), it should be fine to refrigerate afterward. However, I always aim to get it into the fridge or freezer as soon as it’s cooled down enough. GL AZE TIMING ADVICE – well, for this soup, the “glaze” is your toppings! So, you’ll want to add all your fresh toppings right before serving, including those crunchy tortilla strips, cheese, avocado, and cilantro.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Chicken Tortilla Soup! It’s more than just a recipe to me; it’s a culinary embrace, a testament to how simple ingredients can come together to create something truly spectacular. I hope you feel that same warmth and satisfaction when you make it for yourself and your loved ones. It’s incredibly forgiving, wonderfully adaptable, and consistently delicious. If you love this soup, you might also enjoy my quick and easy Black Bean Soup or my hearty Lentil Shepherd’s Pie for more comforting meal ideas. Don’t be afraid to play around with the toppings – that’s where the real fun and personalization happen! I genuinely can’t wait to hear how yours turns out. Please, leave a comment below and share your thoughts, any variations you tried, or how your family enjoyed it. Your feedback always makes my day! Happy cooking!
Chicken Tortilla Soup
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can diced tomatoes, undrained (14.5 oz)
- 1 can black beans, rinsed and drained (15 oz)
- 1 can corn, drained (15 oz)
- 0.5 cup shredded Monterey Jack cheese
- 0.5 cup chopped fresh cilantro
- salt and black pepper to taste
For Serving
- tortilla strips
- avocado, diced
- sour cream or Greek yogurt
- lime wedges
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
- Add chicken breasts to the pot. Pour in chicken broth and diced tomatoes (with their juices). Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the black beans and corn. Season with salt and black pepper to taste. Simmer for another 5 minutes to allow flavors to meld.
- Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese, chopped cilantro, tortilla strips, diced avocado, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.
