Chicken Tortilla Soup is the ultimate comfort food with a bold, zesty kick. This hearty and satisfying soup combines tender shredded chicken, a rich tomato base, black beans, corn, and warm spices that fill every bite with vibrant flavor. The addition of crispy tortilla strips brings texture and crunch, while toppings like avocado, sour cream, and cilantro add brightness and freshness. Perfect for chilly evenings or quick weeknight dinners. It’s both nourishing and comforting, with a depth of flavor that feels like a warm hug. Make a large batch and enjoy leftovers throughout the week.
What Makes This Soup So Special
This soup is beloved for its balance of spice, heartiness, and freshness. The base is layered with aromatic onions and garlic, while chipotle peppers or chili powder infuse the broth with smoky warmth. The shredded chicken soaks up all that rich flavor, and each bowl can be customized with toppings. It’s satisfying without being too heavy, and it’s one of those dishes that tastes even better the next day. Whether served solo or with a side of warm cornbread, Chicken Tortilla Soup is always a hit.
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 (15 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1–2 chipotle peppers in adobo sauce (optional, for heat)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- Juice of 1 lime
For Garnish (optional):
- Tortilla strips or crushed tortilla chips
- Diced avocado
- Fresh cilantro
- Sour cream
- Shredded cheese
Instructions:
1. Sauté the Base
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
2. Add the Seasonings
Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well to coat the onions and garlic with the spices.
3. Build the Soup
Stir in the tomato paste and diced tomatoes. Add the chicken broth and chipotle peppers (if using). Bring everything to a boil, then reduce the heat and let simmer for 10–15 minutes to allow the flavors to develop.
4. Finish with Chicken and Veggies
Add the shredded chicken, black beans, and corn. Simmer for another 10 minutes. Stir in lime juice just before serving for brightness.
5. Serve and Customize
Ladle the soup into bowls and top with tortilla strips, avocado, sour cream, cheese, and cilantro as desired.
Variations:
- Vegetarian Version: Omit the chicken and add extra beans or cooked lentils.
- Creamy Style: Stir in a splash of cream or a dollop of sour cream.
- Extra Veggies: Add bell peppers or zucchini for more nutrients.
- Low Carb: Skip the tortilla strips and add more protein or veggies.
Equipment You’ll Need:
- Large soup pot or Dutch oven
- Cutting board and knife
- Ladle
- Wooden spoon or spatula
Nutritional Information:
- Calories: ~300 per serving
- Protein: 25g
- Carbs: 20g
- Fat: 12g
Storage Tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Let the soup cool completely, then freeze for up to 2 months.
- Reheating: Warm on the stove over low heat or microwave until heated through.
- Avoid Soggy Chips: Store tortilla strips separately and add only when serving.
My Cooking Experience:
I first made Chicken Tortilla Soup on a cold evening when I wanted something quick, flavorful, and filling. The warmth of the spices and the freshness of lime and cilantro were an instant hit. Over time, I’ve tweaked the recipe to make it more customizable—sometimes I go spicier with extra chipotle, other times I load it with toppings for a more indulgent meal. It’s a favorite during soup season and never fails to satisfy family and guests alike.
Conclusion:
Chicken Tortilla Soup is a standout dish for those who love bold, warming flavors with a bit of texture and spice. It’s easy to make, nourishing, and endlessly customizable to suit your preferences. Whether served as a hearty meal on its own or paired with a side, this soup brings a taste of Mexico to your kitchen with every spoonful. Give it a try and enjoy a bowlful of comfort and flavor.
chicken tortilla soup recipe
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well to coat the onions and garlic with the spices.
- Stir in the tomato paste and diced tomatoes. Add the chicken broth and chipotle peppers (if using). Bring everything to a boil, then reduce the heat and let simmer for 10–15 minutes to allow the flavors to develop.
- Add the shredded chicken, black beans, and corn. Simmer for another 10 minutes. Stir in lime juice just before serving for brightness.
- Ladle the soup into bowls and top with tortilla strips, avocado, sour cream, cheese, and cilantro as desired.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Let the soup cool completely, then freeze for up to 2 months.
- Reheating: Warm on the stove over low heat or microwave until heated through.
- Avoid Soggy Chips: Store tortilla strips separately and add only when serving.
