There’s something irresistible about a steaming bowl of Chicken Tortilla Soup on a crisp evening. Experience the warmth of homemade Chicken Tortilla Soup, loaded with vibrant flavors and topped with crispy tortillas! This hearty soup bursts with the smokiness of ground cumin and chili powder, the brightness of fresh lime juice and cilantro, and the satisfying bite of tender chicken paired with beans and corn. Every spoonful is a comforting hug, striking the perfect balance between spice and zest. Whether you’re winding down after a long day or feeding a hungry crowd at your next gathering, this recipe promises to hit all the right notes.
With a beginner-friendly difficulty level, you’ll have this soup bubbling away in no time—just 15 minutes of prep, 30 minutes of cooking, and a brief 5-minute rest before serving. At around 350 calories per serving, it’s an ideal choice for both lunch and dinner, offering a nutritious blend of protein, fiber, and veggies. Plus, the flexible spice level means you can dial up the heat with extra jalapeño or keep it mild for picky eaters. Gather your ingredients, fire up the stove, and get ready to savor a rich, flavorful soup that tastes like a fiesta in every spoonful.
KEY INGREDIENTS IN CHICKEN TORTILLA SOUP
To make this soup sing, we lean on a handful of versatile ingredients that build layers of flavor and texture. From the savory base of sautéed aromatics to the final zing of lime and cilantro, each component plays a starring role.
- Olive oil
A heart-healthy oil that provides a smooth medium for browning the chicken and softening vegetables without overpowering the other flavors.
- Boneless, skinless chicken breasts
Tender, lean protein that soaks up spices and savory broth, ensuring every bite is meaty and satisfying.
- Onion
Adds natural sweetness and depth as it caramelizes, forming the flavorful backbone of the soup’s aromatic base.
- Garlic
Infuses a pungent, savory punch that awakens the palate and rounds out the savory profile.
- Jalapeño pepper
Brings a lively, gentle heat that can be adjusted to taste, adding a subtle kick without overwhelming the other ingredients.
- Ground cumin
Offers warm, earthy notes reminiscent of traditional Mexican cuisine, layering complexity into the broth.
- Chili powder
Contributes smoky, robust flavor and a hint of spice, creating that classic tortilla soup character.
- Oregano
Lends herbal brightness and a slight bitterness that balances the richer elements.
- Chicken broth
The flavorful liquid foundation that melds all ingredients together into a cohesive, comforting soup.
- Diced tomatoes
Provide tangy sweetness and body, enhancing the broth’s color and adding a juicy texture.
- Black beans
Boost fiber and protein while introducing a creamy bite that complements the tender chicken.
- Corn kernels
Offer bursts of natural sweetness and vibrant color, evoking the essence of summer in every spoonful.
- Fresh cilantro
Sprinkles freshness and herbaceous zest, lifting the soup’s overall flavor profile.
- Lime juice
Delivers bright acidity that cuts through richness and brightens the entire bowl.
- Salt and pepper
Essential seasonings that sharpen and balance all the ingredients for a perfectly seasoned soup.
- Corn tortillas
When cut into strips and fried, they add the signature crunchy topping that defines this recipe.
- Vegetable oil
Used to fry the tortilla strips until golden and crisp, ensuring that beloved textural contrast.
- Optional toppings (sour cream, shredded cheese, avocado slices, lime wedges)
Customize each bowl with creamy, tangy, or cool elements that heighten the flavor and add richness.
HOW TO MAKE CHICKEN TORTILLA SOUP
Get ready for a step-by-step cooking adventure that transforms simple pantry staples into a soul-warming tortilla soup. Follow these instructions to build layers of flavor and finish with that irresistible crunch.
1. Heat the olive oil in a large pot over medium heat. Add the chicken cubes and cook until browned on all sides, about 5–7 minutes. You’re looking for a golden crust that seals in juices. Remove the chicken and set aside on a plate.
2. In the same pot, add the onion, garlic, and jalapeño pepper. Sauté for about 3–4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant, filling your kitchen with that irresistible savory scent.
3. Add the cumin, chili powder, and oregano to the pot. Stir constantly for 1–2 minutes to toast the spices and coat the vegetables, unlocking deeper, more complex flavors.
4. Return the chicken to the pot and pour in the chicken broth. Add the diced tomatoes, black beans, and corn kernels. Stir thoroughly to combine all ingredients, ensuring the flavors begin to meld.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20–25 minutes. This gentle simmer allows the chicken to finish cooking while letting the flavors fully meld into a richly seasoned broth.
6. Stir in the chopped cilantro and lime juice. Taste and season with salt and pepper to your preference, adjusting the brightness and seasoning.
7. In a separate skillet, heat vegetable oil over medium heat. Add the tortilla strips in batches and fry until crispy and golden, about 2–3 minutes per batch. Transfer to paper towels to drain excess oil.
8. Serve the soup hot, garnished with the crispy tortilla strips and your choice of optional toppings—sour cream, shredded cheese, or creamy avocado slices—for extra indulgence.
SERVING SUGGESTIONS FOR CHICKEN TORTILLA SOUP
When it comes to sharing this soup, presentation and pairing can turn a simple meal into a memorable feast. Whether you’re hosting a casual dinner or packing lunches for the week, these serving ideas will help you elevate every bowl.
- Crunchy Tortilla Bowl
Carve a large flour tortilla over an oven-safe bowl, brush lightly with oil, and bake at 375°F until crisp. Spoon the hot soup into these edible tortilla bowls for a stunning, handheld presentation.
- Fresh Cilantro-Lime Slaw
Toss shredded cabbage with lime juice, chopped cilantro, and a pinch of salt. Serve a small mound alongside the soup to add a cool, crunchy contrast that complements the warm, spiced broth.
- Quesadilla Wedges
Prepare simple cheese quesadillas, cut into triangles, and serve on the side. The gooey cheese and crispy edges make the perfect dunking companion for each savory spoonful.
- Margarita or Agua Fresca
Offer guests a refreshing beverage pairing like a classic lime margarita on the rocks or a chilled agua fresca (such as watermelon or hibiscus). The bright, tangy drink helps balance the soup’s gentle heat.
HOW TO STORE CHICKEN TORTILLA SOUP
Proper storage ensures you can enjoy the flavors of this soup days or weeks later without sacrificing quality. Follow these tips to keep your Chicken Tortilla Soup tasting just as vibrant as the day you made it.
- Refrigeration
Transfer cooled soup into an airtight container and store in the fridge for up to 4 days. Keep the tortilla strips and any creamy toppings separate to maintain their crispness and texture.
- Freezing
Portion the soup into freezer-safe containers or resealable bags, leaving a bit of headspace for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Component Separation
For the best texture, store tortilla strips and toppings like sour cream or avocado separately. Crisp the tortilla strips in a hot skillet just before serving to restore their crunch.
- Reheating
Gently reheat soup on the stove over medium-low heat, stirring occasionally, until warmed through. If the broth thickens too much, add a splash of chicken broth or water to reach your desired consistency.
CONCLUSION
This Chicken Tortilla Soup recipe has everything a home cook needs: approachable steps, a short prep time, and that unbeatable combination of spices, protein, and fresh finishes. You’ve discovered how everyday ingredients—like onions, garlic, and chicken broth—can transform into a vibrant, soul-satisfying dish in under an hour. Whether you’re whiling away a cozy night in or seeking a crowd-pleasing centerpiece for a casual gathering, this soup is sure to become a staple in your meal rotation. Don’t forget that it’s perfect for meal prep, easily refrigerated or frozen for quick reheating on busy days.
Feel free to print this article and save it for later, so you always have this flavorful, comforting recipe at your fingertips. Below, you’ll find a helpful FAQ section to address common questions, from spice adjustments to storage tips. If you try this recipe, I’d love to hear how it turned out—drop a comment, share your tweaks, or ask any questions you have. Your feedback helps me continue crafting recipes that bring warmth and joy to your kitchen adventures!
Chicken Tortilla Soup
Description
This hearty Chicken Tortilla Soup bursts with flavors from spices, tender chicken, and fresh veggies, all crowned with crispy tortilla strips for a delightful crunch!
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat. Add the chicken cubes and cook until browned on all sides. Remove the chicken and set aside.
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In the same pot, add the onion, garlic, and jalapeño pepper. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
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Add the cumin, chili powder, and oregano to the pot, stirring constantly to coat the vegetables with the spices.
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Return the chicken to the pot and pour in the chicken broth. Add the diced tomatoes, black beans, and corn kernels. Stir to combine.
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Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors are well melded.
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Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
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In a separate skillet, heat vegetable oil over medium heat. Add the tortilla strips and fry until crispy. Drain on paper towels.
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Serve the soup hot, garnished with crispy tortilla strips and your choice of additional toppings like sour cream, shredded cheese, or avocado slices.
Note
- This soup can easily be made ahead of time and reheated for serving.
- Adjust the level of heat by adding more or less jalapeno according to your taste preference.
- For a vegetarian version, substitute the chicken with extra beans or tofu and use vegetable broth.
- Corn tortillas can be replaced with tortilla chips for convenience.
