If you’re craving a bowl of warmth that’s bursting with flavor, comforting textures, and a little bit of zest, look no further than this Chicken Tortilla Soup Recipe. This vibrant soup combines tender shredded chicken, smoky spices, hearty beans, and the satisfying crunch of tortilla strips to create a dish that feels like a big cozy hug in a bowl. Whether you’re making a quick weeknight dinner or feeding a crowd, this recipe delivers bright and bold Mexican-American flavors that will quickly become a family favorite.
Ingredients You’ll Need
What’s amazing about this Chicken Tortilla Soup Recipe is how a handful of simple, pantry-friendly ingredients come together to make such a rich and layered meal. Each element plays a vital role, from the smoky spices that deepen the flavor to the fresh lime and cilantro that brighten every spoonful.
- Olive oil: Used for sautéing the aromatics and adding a subtle fruity base flavor.
- Onion, diced: Provides sweetness and depth when softened.
- Garlic, minced: Adds a punch of savory warmth and richness.
- Jalapeño, seeded and chopped: Lends just the right amount of heat and a fresh green pepper aroma.
- Ground cumin: Brings earthy warmth that’s essential in Mexican cuisine.
- Chili powder: Delivers a smoky, spicy backbone to the broth.
- Smoked paprika: Infuses subtle smokiness that makes the soup irresistible.
- Fire-roasted diced tomatoes (14.5 oz can): Adds a smoky, roasted depth and beautiful color.
- Diced tomatoes with green chilies (10 oz can): Contributes mild heat and vibrant tomato flavor.
- Chicken broth (4 cups): The savory base that ties all the ingredients together.
- Black beans (15 oz can, drained and rinsed): Offers fiber, protein, and a creamy texture contrast.
- Corn kernels (1 cup): Sweet bursts and a pop of golden color brighten every bite.
- Cooked shredded chicken breast (2 cups): Protein-packed and tender, making it heartily filling.
- Lime juice (1 tablespoon): Adds a refreshing tartness that lifts the flavors.
- Salt and pepper: Essential seasonings to balance and enhance the taste.
- Fresh cilantro (1/4 cup, chopped): Adds a bright herbal note for freshness.
- Toppings: Crispy tortilla strips or crushed chips, sliced avocado, shredded cheese, sour cream, and lime wedges to add texture and creamy richness.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. When it’s warm and shimmering, add diced onion and cook for about 4 to 5 minutes until it softens and becomes translucent. This is the foundation of flavor—soft onions bring sweetness that balances the spices beautifully. Next, stir in the minced garlic and chopped jalapeño. Cooking them for an extra minute releases their vibrant aroma and mild heat, making sure every spoonful has subtle layers of flavor.
Step 2: Toast the Spices
Now sprinkle in the ground cumin, chili powder, and smoked paprika. Stir continuously so the spices become fragrant but don’t burn—this only takes about 30 seconds. Toasting the spices like this intensifies their flavors, building a smoky, warm character that’s essential to this Chicken Tortilla Soup Recipe’s soul.
Step 3: Add Tomatoes and Broth
Pour in the fire-roasted diced tomatoes and the diced tomatoes with green chilies along with their juices. Then add the chicken broth and give everything a good stir. The combination of roasted tomatoes and broth creates a rich, flavorful base that’s both hearty and bright. Bring the pot to a boil to meld the flavors together.
Step 4: Incorporate Beans, Corn, and Chicken
Stir in the black beans, corn kernels, and cooked shredded chicken breast. These add texture, protein, and a touch of sweetness that rounds out the soup wonderfully. Reduce the heat and let it all simmer gently for 20 to 25 minutes so the flavors deepen and the chicken stays tender and juicy.
Step 5: Brighten and Season
Once simmered, stir in fresh lime juice and season with salt and pepper to taste. The lime juice adds a crucial zing that brightens the entire dish while the salt and pepper balance the flavors perfectly. Just before serving, mix in chopped cilantro for a fresh, vibrant finish that complements the smoky broth beautifully.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Part of the magic of this chicken tortilla soup is in the garnishes. Crispy tortilla strips or crushed chips add the perfect crunch that contrasts the silky broth, while creamy sliced avocado adds richness. Don’t forget a sprinkle of shredded cheese or a dollop of sour cream to bring creaminess and a hint of indulgence. Finally, a squeeze of fresh lime wedges gives an extra burst of brightness, making every spoonful irresistible.
Side Dishes
This soup is wonderfully satisfying on its own but also pairs well with a simple green salad, a side of Mexican rice, or some warm, buttery cornbread. These sides round out the meal and add different textures and tastes, making your mealtime feel complete and festive.
Creative Ways to Present
For a fun twist, serve the soup bar-style so everyone can customize their own bowl with toppings and sides. You can also ladle the soup into hollowed-out bread bowls or small cast-iron skillets for an eye-catching presentation that’s perfect for entertaining. Adding fresh herbs or a drizzle of chipotle crema can further elevate the look and flavor.
Make Ahead and Storage
Storing Leftovers
This Chicken Tortilla Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness. The flavors actually deepen over time, making leftover soup even better the next day.
Freezing
You can freeze portions of this soup in freezer-safe containers for up to 3 months. Keep the garnishes separate—tortilla strips and avocado don’t freeze well. When ready to enjoy, thaw the soup in the fridge overnight for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much during storage, add a splash of chicken broth or water to loosen it up. Top with fresh garnishes just before serving to keep that fresh, crisp texture.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly to save time and adds great flavor. Just shred it up and toss it in during Step 4.
How can I make this soup spicier?
If you like more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the spices. Adjust gradually so it stays balanced with the other flavors.
Can I make the soup thicker?
Yes! For a thicker soup, blend a portion of the soup before adding the shredded chicken back in. This creates a creamy, hearty texture without losing the chunky goodness.
Is this recipe gluten-free?
Definitely. All the ingredients in this Chicken Tortilla Soup Recipe are naturally gluten-free, but double-check your broth and spices to be sure if you have sensitivities.
What are good alternatives for toppings?
If you want to switch up the toppings, try diced fresh tomatoes, pickled jalapeños, chopped green onions, or a sprinkle of cotija cheese for authentic flavor twists.
Final Thoughts
This Chicken Tortilla Soup Recipe is the kind of dish that quickly becomes a regular in your cooking rotation. It’s flavorful, comforting, and easy to make with simple ingredients you probably already have on hand. Its bright, smoky, and slightly spicy profile makes it a crowd-pleaser any time of year. So grab your pot, gather your loved ones around the table, and dive into a bowl—you’ll be glad you did!
Print
Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This hearty Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, and fire-roasted tomatoes in a flavorful broth enriched with cumin, chili powder, and smoked paprika. Perfect for a comforting and wholesome meal, it is topped with crispy tortilla strips, creamy avocado, shredded cheese, sour cream, and a fresh squeeze of lime for added zest. A delicious gluten-free Mexican-American classic ready in just 45 minutes.
Ingredients
Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked and shredded chicken breast
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Toppings
- Crispy tortilla strips or crushed tortilla chips
- Sliced avocado
- Shredded cheese
- Sour cream
- Lime wedges
Instructions
- Heat Oil and Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
- Add Garlic and Jalapeño: Stir in the minced garlic and chopped jalapeño, cooking for an additional 1 minute until fragrant.
- Season the Base: Add ground cumin, chili powder, and smoked paprika to the pot, stirring constantly until the spices become aromatic and well combined.
- Add Tomatoes and Broth: Pour in the fire-roasted diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir to combine all ingredients evenly.
- Incorporate Beans, Corn, and Chicken: Stir in the drained black beans, corn kernels, and shredded cooked chicken breast.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 20–25 minutes to meld the flavors and heat thoroughly.
- Finish and Season: Remove the pot from heat. Stir in the lime juice and season with salt and pepper to taste. Finally, mix in the chopped fresh cilantro for brightness.
- Serve with Toppings: Ladle the hot soup into bowls and garnish with crispy tortilla strips or crushed tortilla chips, sliced avocado, shredded cheese, sour cream, and a squeeze of fresh lime for an enhanced flavor experience.
Notes
- Rotisserie chicken is an excellent shortcut for cooked shredded chicken, enhancing flavor and saving time.
- To make the soup spicier, retain the jalapeño seeds or add a pinch of cayenne pepper.
- For a thicker consistency, blend a portion of the soup before adding the chicken.
