best chicken tortilla soup recipe
The Best best chicken tortilla soup recipe
I have been making chicken tortilla soup for years, and this is the best version I have ever come up with. It is the kind of meal that makes everyone at the table happy, from my husband to our picky kids. The soup is hearty and filling, but it also has a lightness from the fresh toppings.
I love that it comes together in about 45 minutes, so it works for busy weeknights or for when we have friends over for a casual dinner. This soup is packed with flavor from a mix of spices like cumin, chili powder, and smoked paprika. The chicken is tender and shredded, and the broth is rich but not heavy.
I use fire roasted tomatoes and a bit of chipotle pepper in adobo sauce to give it a smoky kick. The best part is the texture from the crispy tortilla strips on top, which stay crunchy even after a few minutes in the soup. Health wise, this soup is a great choice.
It is loaded with protein from the chicken and fiber from the beans and corn. You can control the sodium by using low sodium broth and canned goods. I also like that it is easy to make gluten free by using corn tortillas.
It is a balanced meal that does not make you feel sluggish, and the kids do not even realize they are eating something good for them. I have tried many chicken tortilla soup recipes over the years, but this one is the keeper. It is simple, reliable, and always gets compliments.
Whether you are cooking for your family or for a crowd, this soup delivers. It is the kind of recipe you will come back to again and again.
Best Chicken Tortilla Soup
This is a hearty and flavorful chicken tortilla soup with a smoky chipotle kick. It is topped with crispy tortilla strips, avocado, and cheese for a complete meal.
🥘Ingredients
For the Soup
For the Toppings
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Best Chicken Tortilla Soup Works
This chicken tortilla soup is perfect for any occasion because it is easy to scale up for a crowd and the ingredients are simple to find. I always make a double batch when we have family gatherings because everyone asks for seconds.
The soup stores well in the fridge for up to 4 days, and the flavors only get better overnight. To reheat, simply warm it on the stove over medium heat, adding a splash of broth if it has thickened too much.
For serving, I like to set up a toppings bar with avocado, cheese, cilantro, and lime wedges so everyone can customize their bowl. It is a reliable recipe that never fails to bring people together around the table.
❓ Frequently Asked Questions About Chicken Tortilla Soup
1. Can I make this soup in a slow cooker?
Yes, you can. Brown the onion and garlic in a skillet first, then transfer everything except the beans, corn, and lime juice to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred the chicken, stir in the beans and corn, and let it heat through for 15 minutes before adding the lime juice.
2. How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate to prevent them from getting soggy. The soup also freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.
3. Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs work great and add more flavor. They may need a few extra minutes of cooking time. Just make sure they reach an internal temperature of 165 degrees F before shredding.
4. What can I use instead of corn tortillas for the strips?
You can use flour tortillas or even store bought tortilla chips. If using chips, crush them slightly and add them right before serving. For a low carb option, skip the tortilla strips and top with extra avocado and cheese.
5. Is this soup spicy?
It has a mild to medium heat from the jalapeno and chipotle pepper. If you are sensitive to spice, remove the seeds from the jalapeno and use less chipotle. You can also add a dollop of sour cream or Greek yogurt to cool it down.
