If you’re craving a bowl of comfort filled with bold, smoky flavors and a satisfying kick, this Chicken Tortilla Soup Recipe is exactly what you need. It’s a hearty, vibrant soup brimming with tender chicken, sweet corn, and black beans, all simmered in a smoky tomato and spice-infused broth. What makes this recipe so special is how effortlessly it balances freshness from lime and cilantro with the crunch of homemade tortilla strips, creating a dish that’s both soul-warming and exciting. Whether it’s a weeknight dinner or a gathering with friends, this soup has a way of bringing everyone together with its irresistible charm.
Ingredients You’ll Need
With just a handful of ingredients, this Chicken Tortilla Soup Recipe comes together quickly, allowing each component to shine. Every ingredient has a purpose, from the smoky paprika to the zesty lime juice, ensuring your soup is bursting with flavor and texture.
- 2 tablespoons olive oil: Used for sautéing, it adds richness and helps develop the base flavors of the soup.
- 1 yellow onion (chopped, about 1 cup): Provides a sweet, aromatic foundation essential to the soup’s depth.
- 1 jalapeño (seeded and diced): Adds just the right amount of heat without overwhelming the dish.
- 3 cloves garlic (peeled and minced): Infuses the soup with a warm, savory bite that rounds out the flavor profile.
- 1 teaspoon smoked paprika: Brings a subtle smokiness that complements the fire-roasted tomatoes beautifully.
- 2 teaspoons ground cumin: Adds earthiness and warmth, key to achieving that classic Mexican-inspired taste.
- 1 (32-oz) container chicken broth: The heart of the soup’s liquid base, enriching the dish with depth and moisture.
- 1 (28-oz) can fire-roasted tomatoes: Imparts a smoky, tangy flavor and vibrant color that makes the soup irresistible.
- 1 pound boneless skinless chicken breasts: Tender protein that soaks up the spices wonderfully.
- 1 (15-oz) can black beans (drained and rinsed): Adds creaminess, fiber, and an earthy counterpoint to the vibrant broth.
- 1 cup frozen corn: Brings a pop of sweetness and a contrasting texture.
- 2 teaspoons chili powder: Enhances the soup’s warmth and layers of spicy flavor.
- 1 pinch cayenne pepper (optional): For extra heat if you love a little fire in your bowl.
- Salt and pepper (to taste): Essential seasonings to balance and bring out all the flavors.
- 1 lime (juiced): Adds a burst of fresh acidity to brighten every spoonful.
- 1/3 cup fresh cilantro (chopped): Offers fragrant freshness and a hint of herbal zest.
- 6 small corn tortillas: To be crisped into homemade tortilla strips for garnish.
- 2 tablespoons olive oil (for tortillas): Used to crisp up those tortilla strips to golden perfection.
- Salt (to taste for tortillas): Finishes the tortilla strips with just the right seasoning.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped yellow onion and diced jalapeño, letting them gently soften until the onion turns translucent and fragrant. Then, stir in the minced garlic, smoked paprika, and ground cumin. Allow these spices to bloom in the warm oil for about a minute, releasing their full aroma and flavor, which forms the essence of your soup.
Step 2: Build the Broth
Pour in the chicken broth and fire-roasted tomatoes, giving everything a good stir. Bring the pot to a gentle simmer—this is where the flavors start to mingle beautifully. Carefully add the whole chicken breasts, letting them cook in the simmering broth until tender and fully cooked, around 20 minutes.
Step 3: Shred the Chicken and Add the Veggies
Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the drained black beans, frozen corn, chili powder, cayenne pepper if using, and salt and pepper to taste. Simmer for another 10 minutes to marry all these delicious elements.
Step 4: Finish with Freshness
Just before serving, stir in the fresh lime juice and chopped cilantro. These bright touches complement the soup’s robust flavors and bring a fresh vibrance that elevates every bite.
Step 5: Prepare the Tortilla Strips
While the soup simmers, slice the corn tortillas into thin strips. Heat the remaining olive oil in a skillet over medium-high heat, then crisp the tortilla strips in batches until golden brown and crunchy. Drain on paper towels and sprinkle with a pinch of salt.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Toppings are where this Chicken Tortilla Soup Recipe truly shines. Add crispy tortilla strips for crunch, creamy diced avocado for buttery softness, shredded cheddar or Monterey Jack cheese for gooey goodness, a dollop of sour cream for cool tang, fresh cilantro leaves to echo the soup, and extra lime wedges on the side for a zesty squeeze. These garnishes let everyone customize their bowl to their heart’s content.
Side Dishes
Serve this soup alongside a crisp green salad or a warm side of Mexican street corn (Elote) for a complete meal. A basket of warm, soft flour tortillas or crusty bread is perfect to sop up every last drop of that flavorful broth.
Creative Ways to Present
For a fun twist, serve the soup in mini cast iron skillets or rustic bread bowls. Layer crispy tortilla strips on top just before serving to maintain their crunch. You can even turn it into a party favorite by setting up a topping bar where guests build their perfect bowl with all the fixings.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious!
Freezing
You can freeze the soup for up to 3 months. Be sure to cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. Avoid freezing the tortilla strips; add fresh when you reheat the soup.
Reheating
Reheat the soup gently on the stove over medium heat until warmed through, stirring occasionally. If the soup is too thick, add a splash of chicken broth or water to loosen it up.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a great time-saver and adds extra flavor. Just shred the cooked chicken and add it during the last few minutes of simmering to heat through.
What can I substitute for fire-roasted tomatoes?
If you can’t find fire-roasted tomatoes, regular canned diced tomatoes work too, though you might want to add a little smoked paprika or chipotle powder to capture that smoky flavor.
How spicy is this Chicken Tortilla Soup Recipe?
The recipe has a mild to moderate heat level thanks to the jalapeño and chili powder, but you can easily adjust the spice by adding more or less cayenne pepper, or omitting the jalapeño altogether if you prefer it mild.
Can I make this soup vegetarian?
Definitely! Swap the chicken broth for vegetable broth, omit the chicken, and add extra beans, corn, or even diced sweet potatoes for heartiness. The spices and toppings will still make a flavorful and satisfying soup.
What’s the best way to keep tortilla strips crispy?
Serve the tortilla strips on the side or add them just before eating. Adding them too early causes them to get soggy, which loses that wonderful crunchy texture.
Final Thoughts
This Chicken Tortilla Soup Recipe is such a joyous little bowl of warmth and flavor, perfect for cozy nights or casual get-togethers. With its vibrant ingredients and easy preparation, it always feels like a special treat without the fuss. Give it a try—you’ll find it becoming one of your favorite recipes to make and share. Trust me, every spoonful feels like a warm hug from the inside out.
Print
Chicken Tortilla Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This flavorful Chicken Tortilla Soup combines tender chicken, fire-roasted tomatoes, black beans, and spices simmered in a rich chicken broth. Topped with crispy tortilla strips, avocado, cheese, and fresh cilantro, it’s a comforting and satisfying meal perfect for any season.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped (about 1 cup)
- 1 jalapeño, seeded and diced
- 3 cloves garlic, peeled and minced
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 (32-oz) container chicken broth
- 1 (28-oz) can fire-roasted tomatoes
- 1 pound boneless skinless chicken breasts
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 pinch cayenne pepper (optional for heat)
- Salt and pepper, to taste
- 1 lime, juiced
- 1/3 cup fresh cilantro, chopped
Toppings and Garnishes
- 6 small corn tortillas
- 2 tablespoons olive oil
- Salt, to taste
- Crispy tortilla strips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Lime wedges
- Fresh cilantro
Instructions
- Prepare the soup base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and jalapeño, cooking until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic, smoked paprika, ground cumin, chili powder, and cayenne pepper (if using), and cook for another 1-2 minutes until fragrant.
- Add liquids and chicken: Pour in the chicken broth and fire-roasted tomatoes with their juices. Stir to combine, then add the whole boneless skinless chicken breasts to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
- Shred chicken and add beans and corn: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot along with the drained black beans and frozen corn. Stir well and simmer uncovered for an additional 5-10 minutes to heat through and blend flavors. Season with salt and pepper to taste.
- Prepare crispy tortilla strips: While the soup simmers, preheat a skillet over medium heat. Cut the 6 small corn tortillas into thin strips. Heat 2 tablespoons olive oil in the skillet, and fry the tortilla strips in batches until golden and crispy. Remove and drain on paper towels, seasoning with a pinch of salt.
- Finish the soup: Stir the lime juice and chopped fresh cilantro into the soup just before serving to brighten the flavors.
- Serve and garnish: Ladle the soup into bowls and top generously with crispy tortilla strips, diced avocado, shredded cheese, sour cream, lime wedges, and extra cilantro as desired.
Notes
- For extra heat, keep the jalapeño seeds and add more cayenne pepper as preferred.
- You can substitute chicken thighs for chicken breasts if you prefer a richer flavor.
- To make this soup in a slow cooker, sauté the aromatics first, then add all ingredients except the toppings and cook on low for 6 hours.
- Leftover soup keeps well refrigerated for up to 4 days and freezes beautifully.
- Use gluten-free corn tortillas to keep the dish gluten free.
