chicken tortilla soup recipe
The Best chicken tortilla soup recipe
What I appreciate most about this soup is how balanced it is. You’ve got lean protein from the chicken, fiber from the beans and veggies, and healthy fats from the avocado and tortilla strips. It’s packed with flavor without being heavy on calories, and you can adjust the spice level to suit your family’s tastes. Plus, it’s a great way to use up leftover rotisserie chicken if you’re trying to minimize food waste. Whether it’s a busy weeknight or a cozy weekend dinner, this soup always hits the spot.
Classic Chicken Tortilla Soup
A comforting and flavorful Mexican-inspired soup with tender shredded chicken, crispy tortilla strips, and a rich tomato broth. Perfect for chilly days or when you need a hearty meal with a kick of spice.
🥘Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained (or 1 cup frozen corn)
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt (adjust to taste)
- 1 cup tortilla strips (store-bought or homemade)
- 1 avocado, diced
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup sour cream or Mexican crema
- 2 green onions, sliced
- Lime wedges for serving
- 4 corn tortillas, cut into thin strips
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp chili powder
👨🍳Directions
-
1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until softened. -
2
Add the minced garlic, jalapeño (if using), cumin, chili powder, smoked paprika, and black pepper. Stir and cook for 1 minute until fragrant. -
3
Pour in the diced tomatoes (with juice), black beans, corn, and chicken broth. Stir well to combine and bring the mixture to a simmer. -
4
Add the shredded chicken, lime juice, and cilantro. Stir and let the soup simmer for 15-20 minutes to allow the flavors to meld. Taste and adjust salt as needed. -
5
While the soup simmers, prepare the tortilla strips (if making homemade). Toss the tortilla strips with olive oil, salt, and chili powder. Spread them on a baking sheet and bake at 375°F (190°C) for 8-10 minutes until crispy, flipping halfway through. -
6
Ladle the soup into bowls and top with tortilla strips, diced avocado, shredded cheese, sour cream, and green onions. Serve with lime wedges on the side.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Baking sheet (if making homemade tortilla strips)
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Tortilla Soup Works
❓ Frequently Asked Questions About Chicken Tortilla Soup
1. Can I make chicken tortilla soup in a slow cooker?
Yes! To make this soup in a slow cooker, add all the ingredients (except tortilla strips and toppings) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving, then top with tortilla strips, avocado, cheese, and other desired toppings.
2. What can I use instead of chicken broth?
If you don’t have chicken broth, you can substitute it with vegetable broth, beef broth, or even water with bouillon cubes. For extra flavor, you can also use a combination of broth and tomato juice or add a splash of lime juice.
3. How do I store and reheat leftover chicken tortilla soup?
Store leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, warm it on the stovetop over medium heat until hot, or microwave it in intervals, stirring occasionally. Add a little water or broth if the soup is too thick.
4. Can I make this soup vegetarian?
Absolutely! To make a vegetarian version, replace the chicken with plant-based protein like black beans, chickpeas, or tofu. Use vegetable broth instead of chicken broth, and ensure all other ingredients (like spices and toppings) are vegetarian-friendly.
5. What are the best toppings for chicken tortilla soup?
Popular toppings include crispy tortilla strips, diced avocado, shredded cheese (like cheddar or Monterey Jack), sour cream, fresh cilantro, lime wedges, and sliced jalapeños. You can also add diced tomatoes, radishes, or a drizzle of hot sauce for extra flavor.
