Chicken tortilla soup is pure comfort in a bowl. With a rich broth, tender chicken, and crispy tortillas, it’s the kind of dish that brings everyone to the table and keeps them reaching for seconds.
Classic Chicken Tortilla Soup
Equipment
- 1 Large Pot
- 1 Baking Sheet
Ingredients
- 2 tablespoons olive oil divided
- 1 medium onion diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt or to taste
- 1 bell pepper diced
- 14 ounce diced tomatoes 1 can
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn kernels fresh, frozen, or canned
- 14 ounce black beans 1 can, drained and rinsed
- 1 lime juice only
- 6 corn tortillas cut into thin strips
- 1 tablespoon olive oil for tortillas
- Optional toppings diced avocado, fresh cilantro, chopped green onions, jalapeño slices, shredded cheese, alcohol-free sour cream
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
- Sprinkle in cumin, chili powder, smoked paprika, oregano, black pepper, and salt. Stir for a minute, letting the spices become fragrant.
- Add diced tomatoes, chicken broth, shredded chicken, corn, and black beans. Bring to a simmer and cook for 15 minutes.
- While the soup simmers, toss tortilla strips with 1 tablespoon olive oil. Bake at 375°F for 10 to 12 minutes, or until golden and crispy.
- Stir lime juice into the soup. Ladle soup into bowls and top with crispy tortilla strips and your favorite toppings.
Notes
Why You’ll Love This Chicken Tortilla Soup
This classic soup is hearty yet fresh, filled with robust flavors from tomatoes, spices, and just the right amount of heat. It’s quick to prepare, so you can enjoy a homemade meal even on busy nights.
Chicken Tortilla Soup Ingredients & Substitutions
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 bell pepper, diced
- 1 (14-ounce) can diced tomatoes
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (14-ounce) can black beans, drained and rinsed
- Juice of 1 lime
- 6 corn tortillas, cut into thin strips
- 1 tablespoon olive oil (for tortillas)
- Optional toppings: diced avocado, fresh cilantro, chopped green onions, jalapeño slices, shredded cheese, alcohol-free sour cream
Feel free to swap in turkey or beef for chicken, or use vegetable broth for a different flavor. For a smoky taste, sprinkle a little extra paprika.
Step-by-Step Instructions to Make Chicken Tortilla Soup
Step 1: Sauté the Base
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper. Cook for 3 to 4 minutes until softened.
Step 2: Add Spices
Sprinkle in cumin, chili powder, smoked paprika, oregano, black pepper, and salt. Stir for a minute, letting the spices become fragrant.
Step 3: Pour in Liquid & Simmer
Add diced tomatoes, chicken broth, shredded chicken, corn, and black beans. Bring to a simmer and cook for 15 minutes.
Step 4: Prepare Tortilla Strips
While the soup simmers, toss tortilla strips with a tablespoon of olive oil. Bake at 375°F for 10 to 12 minutes, or until golden and crispy.
Step 5: Finish & Serve
Stir lime juice into the soup. Ladle soup into bowls and top with crispy tortilla strips and your favorite toppings.
Tips for Success
- Use leftover rotisserie chicken for extra flavor and convenience.
- Cut tortillas evenly so they crisp up consistently.
- Taste and adjust the salt and spice levels before serving.
Variations of Chicken Tortilla Soup
- Add a handful of spinach or kale for greens.
- Spice it up with extra jalapeño or chipotle powder.
- For a creamier texture, stir in a spoonful of alcohol-free sour cream just before serving.
Serving Suggestions: What to Pair with Chicken Tortilla Soup
- Serve with warm cornbread or crusty rolls.
- A simple side salad adds crunch and color.
- Fresh fruit or agua fresca is a tasty, refreshing companion.
Storage & Reheating Instructions
- Store soup (without toppings) in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave until warmed through.
- Crispy tortilla strips are best stored separately in an airtight container at room temperature.
Memories Made Around the Table
This soup holds a special place in my family, especially on cool evenings when we gather, laugh, and make memories. It’s the kind of meal that brings warmth to both the table and the heart.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken saves time and adds lovely flavor to the soup.
How do I make it less spicy?
Just reduce the chili powder or skip the jalapeños in your toppings. The flavors will still shine through.
Can I freeze this soup?
Yes, you can freeze it without the tortilla strips or fresh toppings. Thaw in the fridge overnight and reheat before serving.
Final Thoughts
There’s nothing quite like homemade chicken tortilla soup to bring everyone together. Enjoy every hearty, flavorful spoonful and share your favorite toppings or twists!