Chicken Tortilla Soup

Why You’ll Love This Recipe

Chicken Tortilla Soup is a hearty, flavorful dish loaded with shredded chicken, savory broth, tomatoes, beans, and spices, all topped with crispy tortilla strips. It’s the perfect comfort food for chilly days and easy to customize with your favorite toppings like avocado, cheese, and sour cream. This soup delivers warmth, texture, and bold Mexican-inspired flavor in every spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighsolive oiloniongarlicdiced tomatoes with green chilieschicken brothblack beanscorn (fresh, frozen, or canned)ground cuminchili powderpaprikasalt and pepperfresh cilantrolime juicetortilla strips or corn tortillasvegetable oil (for frying if using fresh tortillas)

directions

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant.

Stir in diced tomatoes with green chilies, corn, and black beans. Cook for 2-3 minutes.

Add chicken broth, season with cumin, chili powder, paprika, salt, and pepper. Stir well.

Place raw chicken into the pot, bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is fully cooked.

Remove chicken, shred it using two forks, and return it to the soup. Simmer for another 5 minutes.

Meanwhile, cut corn tortillas into strips and fry in oil until crispy, or bake them for a healthier option.

Stir in lime juice and chopped cilantro just before serving.

Ladle soup into bowls and top with crispy tortilla strips and any desired toppings.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Add diced jalapeños or chipotle peppers for extra heat.

Use rotisserie chicken to save time.

Swap black beans with pinto or kidney beans.

Add a handful of rice for a heartier soup.

Top with shredded cheese, diced avocado, sour cream, or green onions.

storage/reheating

Store Chicken Tortilla Soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over medium heat or in the microwave until hot.If freezing, leave out the tortilla strips and add them fresh when serving. Freeze for up to 2 months.

FAQs

Can I use pre-cooked chicken?

Yes, add it after the broth has simmered to avoid overcooking.

What if I don’t have tortilla strips?

You can use crushed tortilla chips as a topping instead.

Can this be made in a slow cooker?

Yes, add all ingredients except toppings and cook on low for 6-8 hours or high for 3-4 hours.

Is it spicy?

It has mild spice, but you can adjust heat by adding or omitting chili-based ingredients.

Can I make this soup vegetarian?

Yes, skip the chicken and use vegetable broth, adding extra beans or vegetables.

Can I thicken the soup?

Yes, mash some of the beans or add a spoonful of cornmeal or masa harina.

Conclusion

Chicken Tortilla Soup is a cozy, customizable dish that’s perfect for any night of the week. Packed with bold flavors and satisfying textures, it’s a crowd-pleaser that’s both nourishing and delicious. Whether you’re warming up on a cold day or feeding a hungry family, this soup is a dependable favorite that never disappoints.

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