Why You’ll Love This Recipe

Chicken Tortilla Soup is a comforting and flavorful dish packed with tender chicken, vegetables, bold spices, and crispy tortilla strips. This Mexican-inspired soup is hearty enough for a full meal and perfect for weeknights or casual gatherings. Topped with fresh garnishes like avocado, cheese, and cilantro, it offers a satisfying blend of textures and zesty flavor in every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
jalapeño
chicken breasts (boneless, skinless)
chicken broth
crushed tomatoes
black beans
corn kernels
chili powder
ground cumin
paprika
salt
pepper
lime juice
fresh cilantro
corn tortillas
avocado (for garnish)
shredded cheese (for garnish)
sour cream (optional)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and chopped jalapeño, cooking for another minute.

Add chicken breasts, chicken broth, crushed tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.

Remove the chicken, shred it with two forks, then return it to the pot.

Stir in lime juice and chopped cilantro.

While the soup simmers, cut corn tortillas into thin strips and bake or fry until crispy.

Ladle the soup into bowls and top with tortilla strips, avocado slices, shredded cheese, and a dollop of sour cream if desired.

Servings and timing

This recipe yields 6 servings.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Variations

Use rotisserie chicken to save time.
Add chipotle peppers in adobo for a smoky flavor.
Swap black beans for pinto beans or omit for a lighter version.
Include diced zucchini or bell peppers for added vegetables.
Top with crushed tortilla chips instead of homemade strips.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave individual portions.
Freeze the soup (without garnishes) for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make Chicken Tortilla Soup in a slow cooker?
Yes, combine all ingredients (except garnishes) and cook on low for 6-8 hours or high for 3-4 hours.

Is this soup spicy?
It has mild to medium heat. Adjust the jalapeño and spices to your preference.

Can I use leftover chicken?
Absolutely, just add it shredded in the last 10 minutes of simmering.

What can I use instead of corn tortillas?
Tortilla chips work well for crunch and convenience.

Can I make it vegetarian?
Yes, use vegetable broth and omit chicken or replace with tofu or extra beans.

What toppings go best with this soup?
Avocado, shredded cheese, sour cream, cilantro, lime wedges, and tortilla strips.

Do I need to fry the tortilla strips?
No, you can bake them for a lighter option.

Can I use canned corn?
Yes, drained canned corn works perfectly.

Does it freeze well?
Yes, just leave out the garnishes and store in freezer-safe containers.

Can I double the recipe?
Yes, just use a large enough pot and adjust seasoning to taste.

Conclusion

Chicken Tortilla Soup is a bold and cozy dish that’s easy to prepare and full of flavor. With its hearty ingredients and customizable toppings, it’s a satisfying choice for lunch or dinner. Make a big batch to enjoy throughout the week, and don’t forget those crispy tortilla strips for the perfect finishing touch.