Chicken Tortilla Soup Recipe

Introduction

Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, zesty spices, and crispy tortilla strips. This hearty soup is perfect for a cozy meal and comes together quickly with pantry staples and fresh ingredients.

Ingredients

• 2 Tbsp light olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1-2 jalapeno peppers, seeded and diced
• 32 oz chicken broth
• 28 oz can crushed tomatoes
• 1 lb chicken breasts (2 medium), or leftover rotisserie chicken
• 15 oz can corn, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp salt, or to taste
• 1/3 cup cilantro, chopped (plus more to garnish)
• 1 1/2 Tbsp lime juice (from 1 lime, or to taste)
• 1/4 cup olive oil
• 8 corn tortillas (6″ tortillas)
• 1 large avocado, diced
• 1 lime, cut into wedges (to serve)

Instructions

1. Step 1: Prepare the tortilla strips. Heat 1/4 cup olive oil in a pan over medium-high heat. Cut the tortillas into thin strips. Fry the strips in batches until they are crispy and golden. Remove them from the oil and drain on paper towels. Set aside.
2. Step 2: Cook the vegetables. In a pot or Dutch oven, heat 2 tablespoons of light olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeños. Sauté until the vegetables soften and become fragrant.
3. Step 3: Make the soup. Add the chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt to the pot. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
4. Step 4: Shred the chicken. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and simmer for another 5 minutes.
5. Step 5: Finish and serve. Remove the pot from heat and stir in the chopped cilantro and lime juice. Ladle the soup into bowls and garnish with tortilla strips, diced avocado, additional cilantro, and lime wedges. Serve immediately with your favorite toppings.

Tips & Variations

• For a smoky flavor, substitute chipotle peppers in adobo sauce for jalapeños.
• Use leftover rotisserie chicken to save time and add extra flavor.
• Add diced tomatoes or bell peppers for extra texture and nutrition.
• Make it vegetarian by omitting chicken and using vegetable broth instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Keep tortilla strips separate and add them just before serving to maintain their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and offer a richer flavor and tender texture. Adjust cooking time slightly if needed.

How can I make this soup spicier or milder?

Adjust the number of jalapeños or leave in the seeds for more heat. To make it milder, use fewer jalapeños or remove them entirely.

Chicken Tortilla Soup Recipe

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★★★★★

4.7 from 108 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This flavorful Chicken Tortilla Soup combines tender chicken, hearty beans, corn, and a spicy kick from jalapeños in a rich tomato-based broth. Crispy homemade tortilla strips and creamy avocado add delightful textures, making it a comforting and satisfying meal perfect for any day.

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Ingredients

Scale 1x2x3x

For the Soup

• 2 Tbsp light olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1–2 jalapeño peppers, seeded and diced
• 32 oz chicken broth
• 28 oz can crushed tomatoes
• 1 lb chicken breasts (2 medium) or leftover rotisserie chicken
• 15 oz can corn, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp salt, or to taste
• 1/3 cup cilantro, chopped (plus more for garnish)
• 1 1/2 Tbsp lime juice (from 1 lime, or to taste)
• 1 lime, cut into wedges for serving

For the Tortilla Strips

• 1/4 cup olive oil
• 8 corn tortillas (6″ size)

For Garnish

• 1 large avocado, diced
• Additional fresh cilantro
• Lime wedges

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Instructions

1. Prepare Tortilla Strips: Preheat a frying pan over medium-high heat with 1/4 cup olive oil. While the oil heats, cut the corn tortillas into thin strips. Fry the tortilla strips in batches until they turn crisp and golden. Remove them from the oil and drain on paper towels to remove excess oil. Repeat with all strips, adding more oil as necessary. Set the crispy strips aside.
2. Sauté Vegetables: Heat 2 tablespoons of light olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeños. Sauté the mixture until the vegetables soften and become fragrant, about 5 minutes.
3. Add Soup Ingredients: Pour in the chicken broth and crushed tomatoes, then add the chicken breasts (or rotisserie chicken), drained corn, black beans, chili powder, ground cumin, and salt. Stir well to combine all ingredients.
4. Simmer the Soup: Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20 minutes. This allows the chicken to cook thoroughly and flavors to meld together.
5. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the soup and simmer for an additional 5 minutes to absorb the flavors.
6. Finish the Soup: Remove the pot from heat. Stir in the chopped cilantro and lime juice to add freshness and brightness to the soup.
7. Serve: Ladle the soup into bowls, then top each serving with a handful of crispy tortilla strips, diced avocado, extra cilantro, and lime wedges. Add additional toppings as desired and enjoy your hearty Chicken Tortilla Soup.

Notes

• You can use leftover rotisserie chicken instead of raw chicken breasts to save time.
• Add more or fewer jalapeños based on your preferred spice level.
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• The crispy tortilla strips can be seasoned with a pinch of chili powder or salt for extra flavor.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Frying and Stovetop
• Cuisine: Mexican

Keywords: Chicken Tortilla Soup, Mexican Soup, Spicy Chicken Soup, Homemade Tortilla Strips, Comfort Food