Chicken Tortilla Soup is a comforting bowl full of tender chicken, hearty beans, fresh tomatoes, and a hint of spice. Topped with crispy tortilla strips, melted cheese, and a little avocado, it’s a mix of warm and crunchy textures that just feel like a big, friendly hug in a bowl.
I love making this soup when I want something that’s quick but still feels special. It’s one of those recipes where the flavors come together so easily, and you can really make it your own by adding your favorite toppings like sour cream, cilantro, or a squeeze of lime. I find that using rotisserie chicken saves so much time and makes the broth extra flavorful.
Serving it with warm corn tortillas or a side of rice always turns it into a full meal. Whenever I bring this soup to a gathering, everyone ends up going back for seconds because it’s so hearty and satisfying. It’s perfect for chilly evenings or when you need a little pick-me-up that’s both comforting and fresh.
Key Ingredients & Substitutions
Chicken: I like using shredded rotisserie chicken for quick and tasty results. You can also use cooked chicken thighs or leftover grilled chicken. For a vegetarian version, try adding extra beans or sautéed mushrooms.
Tortilla Strips: Homemade crispy strips add great texture. If you’re short on time, store-bought crispy corn chips work well too. Just break them into smaller pieces for topping.
Spices: Cumin, chili powder, and smoked paprika give the soup its warm, smoky flavor. Feel free to adjust the cayenne pepper amount based on your heat preference or leave it out for milder taste.
Beans & Corn: These add body and sweetness. Black beans are classic here, but pinto beans or kidney beans can be tasty swaps. Fresh or frozen corn brings a pop of color and flavor.
How Do You Get the Best Flavor and Texture in Chicken Tortilla Soup?
The key to great flavor is layering and simmering the soup gently. Here’s how:
- Sauté the onions and garlic first: This softens them and builds a savory base that enriches the broth.
- Toast the spices briefly: Cooking cumin, chili powder, and paprika in oil before adding liquids releases their aroma and deepens flavor.
- Simmer low and slow: Let the soup simmer after adding broth and other ingredients so all the flavors blend nicely.
- Add chicken last: This keeps the shredded chicken tender and prevents it from drying out.
- Season at the end: Adjust salt, pepper, and lime juice just before serving to brighten the flavors without losing balance.
Equipment You’ll Need
- Large heavy-bottomed pot – I prefer this because it heats evenly and can hold plenty of soup.
- Cutting board and sharp knife – makes chopping onions, garlic, and toppings quick and safe.
- Measuring spoons and cups – helps keep the spices and ingredients just right.
- Frying pan (optional) – perfect if you want to make your own crispy tortilla strips.
- Soup bowls and utensils – for serving and enjoying your delicious soup.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or chorizo for a different protein twist that adds bold flavor.
- Mix in diced bell peppers or chopped jalapeños to add more heat or crunch.
- Use pepper jack or Monterey Jack cheese instead of cheddar for extra creaminess and spice.
- Stir in cooked quinoa or rice for a heartier, more filling soup.
Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cooked chicken breasts, shredded (rotisserie chicken works well)
- Salt and black pepper, to taste
- Juice of 1 lime
For Garnish:
- Corn tortilla strips, fried or baked until crispy
- 1 avocado, sliced or diced
- Fresh cilantro, chopped
- Lime wedges
- Shredded cheese (cheddar or Monterey Jack), optional
- Sour cream, optional
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 25 minutes to cook, so plan for around 35 minutes total from start to finish. It’s quick to make and perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Then add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Stir and cook for another 1-2 minutes until the spices are fragrant.
2. Add Broth and Veggies:
Pour in the chicken broth, diced tomatoes with their juice, black beans, and corn. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 15 minutes so all the flavors can blend nicely.
3. Add Chicken and Finish:
Add the shredded chicken to the pot and continue simmering for an additional 5 minutes until the chicken is warmed through. Taste the soup and season with salt, black pepper, and lime juice according to your preference.
4. Serve and Garnish:
Ladle the soup into bowls. Top each with crispy tortilla strips, slices of fresh avocado, chopped cilantro, and, if you like, some shredded cheese or a dollop of sour cream. Serve with lime wedges on the side for an extra burst of brightness.
Can I Use Frozen Chicken in This Soup?
Absolutely! Just make sure to thaw the chicken fully in the fridge overnight and shred it before adding to the soup. This helps it heat evenly without drying out.
Can I Make Chicken Tortilla Soup Ahead of Time?
Yes, this soup actually tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 2 months. Thaw overnight in the fridge before reheating.
What Can I Use Instead of Fresh Tortilla Strips?
If you don’t have time to make fresh tortilla strips, crushed tortilla chips work perfectly as a crunchy topping. Just add them right before serving to keep them crisp.
