If you’re hunting for the kind of comforting, crowd-pleasing meal that’s as vibrant as it is cozy, look no further than this Chicken Tortilla Soup. Brimming with juicy chicken, sweet corn, black beans, and a lively blend of tomatoes and spices, each bowl is a fiesta of flavor and color. With every spoonful, you get that irresistible medley of creamy, tangy, savory, and crunchy—making this soup a true staple for family dinners, easy lunches, or whenever you crave something boldly delicious.
Ingredients You’ll Need
What makes Chicken Tortilla Soup such a beloved staple is how simple, familiar ingredients come together to create something truly special. Each item below brings a unique flavor, texture, or pop of color to your finished soup, ensuring every bite is utterly memorable.
- Olive oil: Adds a gentle richness and helps sauté the aromatics for greater depth of flavor.
- Medium onion (diced): Provides sweetness and a savory base for the soup.
- Garlic (minced): Infuses every bite with warm, aromatic flavor.
- Jalapeño (seeded and diced, optional): Offers a mild heat and bright undertone—adjust or skip based on your spice preference.
- Ground cumin: Lends earthy, smoky notes that are essential to Chicken Tortilla Soup’s classic flavor.
- Chili powder: Gives a gentle kick of spice and color to the broth.
- Smoked paprika: Boosts the smokiness and complexity—try not to skip it!
- Diced tomatoes (14.5 ounces, canned): Introduces acidity and some chunky texture.
- Diced tomatoes with green chilies (10 ounces, canned): Brings a fresh zing and just a hint of heat; they’re a flavor shortcut you’ll love.
- Chicken broth: The backbone of the soup; use a good-quality broth for the best flavor.
- Corn kernels (fresh, frozen, or canned): Adds color and a gentle sweetness that balances the spices.
- Black beans (drained and rinsed): Offers heartiness, color, and extra protein.
- Cooked shredded chicken: The star protein—rotisserie chicken works beautifully for extra ease.
- Salt and black pepper: Essential for enhancing all the other flavors in the pot.
- Juice of 1 lime: Brightens the entire soup with a fresh, citrusy finish.
- Fresh cilantro (chopped): Infuses the dish with an herby, zesty kick right before serving.
- Crispy tortilla strips or crushed tortilla chips: The essential crunchy topper for classic texture.
- Diced avocado: Brings creamy richness that contrasts beautifully with the spicy broth.
- Shredded cheddar or Monterey Jack cheese: Adds creaminess and savory meltiness over the hot soup.
- Sour cream: A dollop lets you swirl in some cool tang to balance the flavors.
- Extra lime wedges: For a custom citrusy brightness at the table.
How to Make Chicken Tortilla Soup
Step 1: Sauté Aromatics and Spices
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the diced onion, minced garlic, and jalapeño. Let them cook together, stirring occasionally, until soft and fragrant—about 3 minutes. This stage brings out the sweetness of the onions and builds the flavor base that every great Chicken Tortilla Soup needs.
Step 2: Toast Spices
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir the aromatics and spices constantly, letting them toast in the oil for about 30 seconds. This quick step helps the spices bloom, releasing their essential oils and giving the entire soup a deeper, richer flavor profile.
Step 3: Add Remaining Soup Ingredients
Pour in the diced tomatoes, tomatoes with green chilies, chicken broth, corn, black beans, and shredded chicken. Give everything a generous stir to combine. You’ll start to see the beautiful colors coming together already. Increase the heat and bring the mixture to a gentle boil.
Step 4: Simmer and Season
Once your soup hits a boil, reduce the heat and let it simmer gently for 15 to 20 minutes. During this time, the flavors will meld and the broth will become even more inviting. Season generously with salt and black pepper, then squeeze in lime juice for a punch of brightness. Taste and adjust as needed.
Step 5: Finish with Cilantro and Serve
Just before serving, stir in the fresh cilantro. This last-minute addition brings herbal lift and the classic finishing touch to your Chicken Tortilla Soup. Now, you’re ready to ladle up hearty bowls and deck them out with your favorite toppings.
How to Serve Chicken Tortilla Soup
Garnishes
Toppings don’t just make Chicken Tortilla Soup look irresistible; they add that playful interplay of flavors and textures that make every bowl feel special. Heap on crispy tortilla strips for crunch, then add creamy diced avocado, a sprinkle of shredded cheese, a dollop of sour cream, and a few lime wedges for diners to squeeze in just the brightness they love. Make it your own each time!
Side Dishes
For a well-rounded meal, you can pair your Chicken Tortilla Soup with a simple green salad, warm cornbread, or even a cheesy quesadilla on the side. These options help soak up the zesty broth and add some extra heartiness, making your table feel like a full-on fiesta.
Creative Ways to Present
If you’re hosting or just want to treat your family, consider setting up a DIY soup bar. Lay out all the toppings—from chopped jalapeños to fresh radishes or even crushed blue corn chips—so everyone can customize their bowl. Serving soup in fun mugs or mini cocottes can also make this dish feel elevated and festive, perfect for gatherings or game day.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tortilla Soup keeps wonderfully in the refrigerator. Once the soup has cooled to room temperature, transfer it to airtight containers and store for up to 4 days. Wait to add any tortilla strips or additional fresh toppings until you’re ready to reheat and serve, so you don’t lose any crunch.
Freezing
This soup is a dream for meal prep! Simply let it cool completely before ladling it into freezer-safe containers. Leave a bit of space at the top for expansion, then freeze for up to 3 months. Thaw overnight in the fridge before reheating, and you’ll have a cozy, quick meal ready whenever you need it.
Reheating
Warm up your soup gently on the stovetop over medium heat, stirring occasionally until hot. Alternatively, you can microwave it in batches—but be sure to stir halfway through to ensure even heating. Once hot, go wild with fresh garnishes and enjoy the revived texture and flavor of your Chicken Tortilla Soup.
FAQs
Can I make Chicken Tortilla Soup in a slow cooker?
Absolutely! Just combine all the ingredients except the lime juice and cilantro in your slow cooker, set it on low for 4 to 6 hours, and add the fresh ingredients at the very end. This method is perfect for busy days and delivers an equally delicious soup.
What kind of chicken works best?
You can use rotisserie chicken, leftover grilled or poached chicken, or even cook fresh chicken breast right in the soup. Just shred the meat before adding for the classic texture and hearty bite that defines Chicken Tortilla Soup.
Is this recipe gluten-free?
Yes, Chicken Tortilla Soup is naturally gluten-free, as long as you check that your chicken broth and tortilla strips don’t contain any hidden gluten. It’s a wonderful choice for anyone seeking a comforting, worry-free dish.
Can I add other veggies?
Definitely! This soup is a wonderful template for extra veggies—try adding diced zucchini, bell peppers, or carrots for a little something extra. Just toss them in with the onions and garlic for the best texture.
How can I make the soup spicier?
If you’re after more heat, you can keep the seeds in your jalapeño, add a pinch of cayenne, or stir in some chopped chipotle in adobo sauce. Adjust as needed to fit your preferred level of spice.
Final Thoughts
There’s something undeniably magical about a bubbling pot of Chicken Tortilla Soup on the stove, filling your kitchen with a warm, zesty aroma. I can’t wait for you to dig in and make this recipe your own—don’t forget to pile on the toppings and make every bowl as bold and joyful as the people you share it with!
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Chicken Tortilla Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a bowl of hearty and flavorful Chicken Tortilla Soup. This Mexican-American classic is packed with tender chicken, beans, corn, and a mix of spices, topped with crunchy tortilla strips and creamy avocado. Perfect for a cozy night in or to feed a crowd.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups cooked shredded chicken
- Salt and black pepper to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For Serving:
- Crispy tortilla strips or crushed tortilla chips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Extra lime wedges
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and jalapeño; cook until softened, about 3 minutes. Stir in cumin, chili powder, and smoked paprika, cooking for 30 seconds to bloom the spices.
- Add diced tomatoes, tomatoes with green chilies, chicken broth, corn, black beans, and shredded chicken. Stir well and bring to a boil. Reduce heat and simmer for 15–20 minutes to allow flavors to meld.
- Season with salt, pepper, and lime juice. Stir in fresh cilantro just before serving.
- Ladle soup into bowls and top with tortilla strips, avocado, cheese, sour cream, and lime wedges as desired.
Notes
- For richer flavor, roast the corn and jalapeño before adding them to the soup.
- You can also make this in a slow cooker by combining all ingredients (except lime and cilantro) and cooking on low for 4–6 hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 6g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 50mg
