Chicken Tortilla Soup Recipe
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Chicken Tortilla Soup is a warm, filling meal packed with tender chicken, tomatoes, beans, corn, and Mexican-inspired spices. It has a rich broth, fresh flavor, and a fun crunch from crispy tortilla strips. This soup works well for a quick family dinner or a cozy weekend meal. I love making it when I want something hearty without spending hours at the stove. You can also adjust the spice level to suit your family. Add avocado, cheese, lime, or fresh cilantro on top for extra flavor. Each spoonful brings a mix of savory, spicy, fresh, and crunchy textures together.
What is Chicken Tortilla Soup
Chicken Tortilla Soup is a Mexican-inspired soup made with chicken, tomatoes, broth, beans, corn, onion, garlic, and spices. Crispy tortilla strips usually go on top just before serving.
The soup gets its deep flavor from chili powder, cumin, garlic, and tomatoes. The chicken makes it filling, while corn and beans add texture and extra substance.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
For topping:
- Crispy tortilla strips
- Diced avocado
- Fresh cilantro
- Shredded Monterey Jack or cheddar cheese
- Lime wedges
Instructions
1. Cook the vegetables:
Heat olive oil in a large pot over medium heat. Add onion and jalapeño and cook for 3-4 minutes until soft. Add garlic and cook for 30 seconds.
2. Add the spices:
Stir in chili powder, cumin, and smoked paprika. Cook for about 30 seconds to release their flavor.
3. Build the soup:
Add diced tomatoes and chicken broth. Stir well and bring the mixture to a gentle boil.
4. Add the main ingredients:
Stir in shredded chicken, black beans, and corn. Reduce the heat and simmer for 15-20 minutes.
5. Season the soup:
Taste and add salt and black pepper as needed. Stir in fresh lime juice just before turning off the heat.
6. Serve:
Ladle the hot soup into bowls. Top with crispy tortilla strips, avocado, cilantro, cheese, and a squeeze of lime.
Essential Note
Use cooked chicken for this recipe to keep the cooking time short. Rotisserie chicken works very well, but you can also use leftover roasted or poached chicken.
If you use frozen corn, add it directly to the pot. It will warm quickly as the soup simmers.
For a thicker soup, mash a small amount of the black beans before adding them. This releases their starch and gives the broth a richer texture.
Watch the salt when using store-bought chicken broth, canned tomatoes, and cooked chicken. Choose low-sodium products when possible, then season the soup at the end.
The tortilla strips should go on the soup only when you serve it. If they sit in the broth too long, they become soft and lose their crunch.
For more heat, keep some jalapeño seeds or add a pinch of cayenne pepper. For a mild soup, remove all seeds and use less chili powder.
If you want to cook raw chicken in the soup, use boneless, skinless chicken breasts or thighs. Simmer until the chicken reaches 165 F in the thickest part, then remove, shred and return it to the pot.
Recipe Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days, and keep tortilla strips separate to preserve their crisp texture.
Cooking Tips and Tricks
Cut the onion and jalapeño into small pieces so they cook evenly. Let the garlic cook briefly because it can burn quickly.
Toast the spices in the oil before adding the broth. This small step gives the soup a deeper flavor.
Use homemade chicken broth if you have it, but good low-sodium store-bought broth also works well. Taste the soup near the end and adjust the salt.
Do not boil the soup hard after adding the chicken. A gentle simmer keeps shredded chicken tender.
Add lime juice at the end for a bright, fresh taste. Serve tortilla strips separately if you expect leftovers, so they stay crisp.
For a richer bowl, add avocado and cheese just before serving. Fresh cilantro also adds a clean flavor that balances the warm spices.
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Anupam
Before I even start cooking, I taste-test everything to make sure it’s spot-on. Then, I break it down for you with everyday essentials, nutrition info, and simple, step-by-step instructions. From breakfast to dinner, I walk you through each stage so cooking becomes easy, fun, and stress-free.
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