Introduction

This comforting Chicken Tortilla Soup is a vibrant, flavor-packed meal that comes together quickly for a satisfying dinner. Loaded with tender chicken, zesty tomatoes, and warming spices, it’s perfect for chilly evenings. If you enjoy hearty chicken dishes, you might also like this Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe for another delicious option.

Ingredients

This comforting chicken tortilla soup combines tender shredded chicken, hearty beans, and sweet corn in a rich, spiced tomato broth that’s both satisfying and full of flavor.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups cooked shredded chicken
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• Vegetable oil for frying
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup shredded cheddar cheese or Monterey Jack cheese
• Sour cream for serving (optional)

Timing

Context: This Chicken Tortilla Soup recipe is about 20% faster than similar recipes, making it perfect for a quick and satisfying meal.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1 pound of boneless, skinless chicken breasts with salt and pepper. Heat 1 tablespoon of oil in a large pot over medium-high heat until shimmering.

Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. Remove and let rest before shredding.

Step 2 — Sauté Aromatics

In the same pot, add 1 diced onion and 3 minced garlic cloves. Cook for 3–4 minutes until softened and fragrant.

Stir in 1 tablespoon of chili powder and 1 teaspoon of cumin, toasting for 30 seconds to deepen the flavor.

Step 3 — Build the Broth Base

Pour in 6 cups of chicken broth and 1 (14.5-ounce) can of diced tomatoes with their juices. Scrape the bottom of the pot to lift any browned bits.

Bring the mixture to a boil, then reduce heat to maintain a steady simmer.

Step 4 — Simmer and Combine

Add the shredded chicken back to the pot along with 1 cup of corn (frozen or canned, drained) and 1 (15-ounce) can of black beans, rinsed.

Simmer uncovered for 15–20 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.

Step 5 — Prepare Tortilla Strips

While the soup simmers, cut 4 corn tortillas into thin strips. Heat ½ inch of oil in a skillet over medium heat until it reaches 350°F.

Fry the strips in batches for 1–2 minutes until golden and crisp. Drain on paper towels and sprinkle with salt immediately.

Step 6 — Finish and Serve

Stir 2 tablespoons of fresh lime juice and ¼ cup of chopped cilantro into the finished Chicken Tortilla Soup.

Ladle into bowls and top with crispy tortilla strips, avocado slices, and a dollop of sour cream or Greek yogurt.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Shredded Turkey — A leaner protein with a similar texture and mild flavor that absorbs the soup’s spices beautifully.
• Black Beans — A hearty, plant-based protein swap that adds fiber and a rich, earthy taste to your Chicken Tortilla Soup.
• Zucchini Noodles — Low-carb alternative to tortilla strips, adding freshness and a light, crisp bite.
• Cauliflower Rice — Reduces carbs while thickening the soup slightly and adding a neutral, nutritious base.
• Coconut Milk — Creamy, dairy-free option that lends a subtle sweetness and silky texture.
• Nutritional Yeast — Cheesy flavor without dairy, perfect for a gluten-free, low-sodium topping.
• Homemade Baked Tortilla Strips — Crispy, lower-fat alternative to fried strips, controlling sodium and oil.
• Low-Sodium Broth — Essential base swap to manage salt intake while keeping the soup deeply flavorful.

Serving Suggestions

• Pair this Chicken Tortilla Soup with warm cornbread or a side of cheesy quesadillas for a comforting meal.
• Serve it for casual weeknight dinners or as a crowd-pleasing starter at festive gatherings.
• Top each bowl with crispy tortilla strips, fresh avocado slices, and a dollop of cool sour cream.
• Brighten the flavors with a squeeze of lime juice and a sprinkle of chopped cilantro just before serving.
• For a heartier meal, add a scoop of cooked rice or black beans directly into the soup.
• Present in deep bowls to keep the Chicken Tortilla Soup warm and showcase its vibrant toppings.

This Chicken Tortilla Soup is wonderfully versatile, fitting perfectly into both relaxed family meals and special occasions with its rich, savory profile.

Common Mistakes to Avoid

• Mistake: Using raw chicken breast directly in the broth. Fix: Sear or poach chicken first to build a richer, more flavorful base for your Chicken Tortilla Soup.
• Mistake: Overcooking the chicken, making it dry and tough. Fix: Add shredded, pre-cooked chicken just before serving to keep it tender and juicy.
• Mistake: Skipping the step of charring the tomatoes and onions. Fix: Briefly blister them in a dry skillet to unlock a deeper, smoky flavor essential to the soup.
• Mistake: Adding tortilla strips too early, turning them soggy. Fix: Serve crispy tortilla strips, avocado, and lime as fresh toppings right at the end.
• Mistake: Relying solely on chili powder for heat. Fix: Incorporate a mix of dried chilies (like ancho or guajillo) for a more complex, authentic spice profile.
• Mistake: Using a weak, under-seasoned broth. Fix: Use a high-quality chicken stock and don’t be shy with salt—taste and adjust throughout cooking.
• Mistake: Not blending the soup base to the right consistency. Fix: Blend only part of the soup for a chunkier texture, or all of it for a completely smooth one, based on your preference.
• Mistake: Letting the soup boil vigorously after adding dairy like cream or cheese. Fix: Stir in any dairy off the heat to prevent curdling and maintain a smooth texture.

Storing Tips

• Fridge: Cool your Chicken Tortilla Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Leave some space for expansion.
• Reheat: Reheat on the stove or in the microwave until the soup reaches an internal temperature of 165°F (74°C).

For best quality, add fresh toppings like tortilla strips and avocado just before serving your Chicken Tortilla Soup.

Conclusion

This Chicken Tortilla Soup is a comforting, flavorful meal that comes together easily. For more cozy soup recipes, try this Turkey Noodle Soup. Give this recipe a try and share your thoughts in the comments below!

Chicken Tortilla Soup

Print Recipe

Pin Recipe

A flavorful and hearty chicken tortilla soup with tender chicken, tomatoes, beans, and a blend of spices, topped with crispy tortilla strips and fresh garnishes.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups cooked shredded chicken
• Salt and pepper to taste
• 6 corn tortillas, cut into strips
• Vegetable oil for frying
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup shredded cheddar cheese or Monterey Jack cheese
• Sour cream for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño; sauté until softened, about 5 minutes.
2. Stir in cumin and chili powder and cook for 1 minute until fragrant.
3. Add chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add shredded chicken to the soup and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
5. While soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips until crispy and golden. Drain on paper towels and season with salt.
6. Ladle soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, cilantro, and a squeeze of lime. Add sour cream if desired.

Notes

For extra depth of flavor, roast the tomatoes and jalapeño before adding to the soup. Use leftover rotisserie chicken to save time. Adjust the spice level by adding more or less jalapeño.

Nutrition

• Calories: 320
• Sugar: 5
• Sodium: 850
• Fat: 12
• Saturated Fat: 3
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 7
• Protein: 28
• Cholesterol: 70

FAQs

Can I make Chicken Tortilla Soup in a slow cooker?

Yes, you can easily adapt this Chicken Tortilla Soup for a slow cooker. Combine all ingredients except the tortilla strips and garnishes in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving and top with crispy tortilla strips.