When I first made this chicken tortilla soup, I couldn’t believe how much it delivered on flavor with so little effort. The warmth of the spices, the richness of the broth, and the fun of crispy tortilla strips on top made it an instant family favorite.
Trust me, this soup is a hug in a bowl. It’s one of those dishes that feels like you’ve spent hours cooking, but it actually comes together so quickly. If you’re craving something hearty, cozy, and downright delicious, this recipe won’t disappoint.
Credit: natashaskitchen.com
Ingredients You’ll Need
Every ingredient plays a key role in building the flavor and texture of this soup. Here’s what you’ll need:
- 1 tablespoon olive oil – Used to sauté the base veggies, adding richness to the broth.
- 1 medium onion, chopped – Adds a slightly sweet and savory flavor to the soup.
- 3 garlic cloves, minced – A must-have for its delightful aroma and depth.
- 1 jalapeño pepper, seeded and diced – Gives the soup a gentle kick; keep the seeds if you want it spicier.
- 1 teaspoon ground cumin – Earthy and warm, it’s the backbone of this soup’s flavor.
- 1 teaspoon chili powder – Brings a smoky, slightly spicy edge.
- 1 pound chicken breasts (about 2 medium) – The star of the show; poached in the broth and shredded for tender bites.
- 1 28-ounce can crushed tomatoes – Provides the soup’s rich and tangy base.
- 4 cups chicken broth – Use low-sodium for better control of the salt. Bone broth works great for added nutrients.
- 1 14-ounce can black beans, drained and rinsed – Adds protein and texture to the soup.
- 1 14-ounce can corn, drained and rinsed – Sweet and juicy, balancing out the spices.
- 1/2 cup cilantro, chopped – Some for cooking and a little extra for garnish.
- 1 lime, juiced – Brightens the flavors at the end.
- 1 teaspoon salt, or to taste – Don’t skip the salt; it ties everything together!
Note:
This recipe makes about 6 servings, perfect for a family dinner or leftovers the next day.
Variations to Try
You can easily make this recipe your own by swapping or adding ingredients:
- Dairy-Free: Skip the cheese toppings or use your favorite plant-based cheese alternative.
- Vegetarian: Use vegetable broth and swap the chicken for an extra can of beans or some diced tofu.
- Flavor Boost: Add a pinch of smoked paprika or a dash of hot sauce for a bolder kick.
- Grain Option: Stir in cooked quinoa or rice for a heartier meal.
For more inspiration, check out these Chicken Recipes that are equally versatile and delicious.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You’ll Need
Here’s the equipment that makes this recipe a breeze:
- Large pot or Dutch oven – Perfect for cooking everything in one pot.
- Cutting board – For chopping veggies and prepping toppings.
- Sharp knife – Ensures clean cuts for all your ingredients.
- Tongs – Handy for removing and handling the chicken.
- Measuring cups and spoons – For precise ingredient measurements.
- Mixing spoon – To stir and combine all the components seamlessly.
How to Make Chicken Tortilla Soup?
This simple recipe is packed with flavor and comes together in just a few steps. Here’s how to do it:
Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add chopped onions, garlic, and diced jalapeño, then sauté until they become fragrant and tender. This builds a flavorful base for the soup.
Add the Main Ingredients
Place the chicken breasts into the pot, followed by the crushed tomatoes, chicken broth, black beans, corn, ground cumin, chili powder, and half of the chopped cilantro. Give everything a good stir, bring it to a boil, and then reduce the heat to a simmer. Cook for about 25 minutes to allow the chicken to cook through and the flavors to meld.
Shred the Chicken
Carefully remove the chicken breasts from the pot and shred them using two forks. Once shredded, return the chicken to the pot, letting the soup simmer for another 5 minutes. Stir in the fresh lime juice for an added zing.
Prepare the Tortilla Strips
While the soup is cooking, cut corn tortillas into thin strips. You can fry them in a pan with oil until crispy or bake them at 350°F for about 15 minutes. These crunchy strips are the perfect topping for your soup. You might also enjoy trying this Chicken Piccata Recipe for another comforting meal idea with this dish.
Credit: allthehealthythings.com
Additional Tips for Making This Recipe Better
From my kitchen to yours, here are tips to make your chicken tortilla soup even more amazing:
- Use leftover chicken: If you’ve got cooked chicken or rotisserie chicken in the fridge, use it to save time.
- Make it spicier: Toss in an extra jalapeño or sprinkle some red pepper flakes.
- Prep toppings ahead: Chop cilantro, dice avocados, and cut lime wedges while the soup cooks.
- For a thicker broth: Blend a small portion of the soup before adding the chicken back in.
How to Serve Chicken Tortilla Soup?
Toppings make this soup shine. Serve it in bowls and top with crispy tortilla strips, diced avocado, a sprinkle of shredded cheese, and a handful of fresh cilantro. Garnish with a lime wedge for a pop of color and freshness. It’s also great served alongside soft dinner rolls or crunchy tortilla chips. You can also enjoy it with hearty dishes like this Chicken Biryani Recipe.
Nutritional Information
Here’s a quick look at the nutritional value per serving:
- Calories: 511
- Protein: 30g
- Carbohydrates: 54g
- Fat: 22g
Make Ahead and Storage
- Make-Ahead: This soup tastes even better the next day as the flavors deepen. Feel free to make it ahead and reheat when needed.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze soup (without toppings) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the soup on the stovetop over medium heat until heated through.
Why You’ll Love This Recipe?
Here are a few reasons why this chicken tortilla soup is a crowd-pleaser:
- Quick and Easy: Comes together in under an hour with simple steps.
- One-Pot Meal: Minimal cleanup required!
- Customizable: Add or swap ingredients to suit your taste or dietary needs.
- Packed with Flavor: Rich, spicy, and satisfying, it’s the ultimate comfort dish.
- Family-Friendly: Everyone can customize their bowl with their favorite toppings.
This chicken tortilla soup is everything you want in a homemade meal – cozy, flavorful, and easy to prepare. Try it once, and I promise you’ll be coming back for seconds!
Chicken Tortilla Soup Recipe
Ingredients
Method
- Start by heating olive oil in a large pot over medium heat. Add chopped onions, garlic, and diced jalapeño, then sauté until they become fragrant and tender. This builds a flavorful base for the soup.
- Place the chicken breasts into the pot, followed by the crushed tomatoes, chicken broth, black beans, corn, ground cumin, chili powder, and half of the chopped cilantro. Give everything a good stir, bring it to a boil, and then reduce the heat to a simmer. Cook for about 25 minutes to allow the chicken to cook through and the flavors to meld.
- Carefully remove the chicken breasts from the pot and shred them using two forks. Once shredded, return the chicken to the pot, letting the soup simmer for another 5 minutes. Stir in the fresh lime juice for an added zing.
- While the soup is cooking, cut corn tortillas into thin strips. You can fry them in a pan with oil until crispy or bake them at 350°F for about 15 minutes. These crunchy strips are the perfect topping for your soup.
Notes
- Use leftover chicken: If you’ve got cooked chicken or rotisserie chicken in the fridge, use it to save time.
- Make it spicier: Toss in an extra jalapeño or sprinkle some red pepper flakes.
- Prep toppings ahead: Chop cilantro, dice avocados, and cut lime wedges while the soup cooks.
- For a thicker broth: Blend a small portion of the soup before adding the chicken back in.
