If there’s one dish that can warm you right to your toes, delight your taste buds, and fill your kitchen with irresistible aromas, it’s Chicken Tortilla Soup. This vibrant, comforting bowl brings together tender chicken, bold Mexican spices, sweet corn, black beans, and the perfect touch of heat—all topped off with crispy tortilla strips and creamy avocado. Whether you’re craving a quick weeknight dinner or a crowd-pleaser for friends and family, this soup is about to become your new go-to favorite.
Ingredients You’ll Need
The beauty of Chicken Tortilla Soup is in its straightforward ingredient list—each item plays a starring role, layering in flavor, texture, and color. From smoky spices to fresh garnishes, everything works together for a truly memorable meal.
- Olive oil: A splash of this helps soften the veggies and adds a lovely richness to the base.
- Onion (diced): Delivers sweetness and depth that forms the backbone of every good soup.
- Garlic (minced): Brings a punchy, aromatic quality that wakes up all the flavors.
- Jalapeño (seeded and diced): Offers just the right amount of gentle heat—leave the seeds in if you want an extra kick.
- Ground cumin: Adds earthy warmth and a classic Mexican flavor.
- Chili powder: Gives the soup its signature color and a subtle smokiness.
- Smoked paprika: Enhances the soup with a deep, smoky undertone.
- Salt: Essential for bringing all the flavors together.
- Black pepper: Adds a gentle bite and rounds out the seasonings.
- Diced tomatoes (1 can, 14.5 oz): Provide a juicy, slightly tangy foundation.
- Black beans (1 can, 15 oz, rinsed and drained): Contribute hearty texture and extra protein.
- Frozen corn (1 cup): Pops of sweetness and color to balance the spices.
- Chicken broth (4 cups): Creates a flavorful, savory base for all the ingredients to mingle.
- Cooked shredded chicken (2 cups): The star of the show—rotisserie chicken works wonderfully for convenience.
- Lime juice (juice of 1 lime): Brightens up every spoonful with a pop of citrus.
- Fresh cilantro (1/4 cup, chopped): Brings a burst of herbal freshness right at the end.
- Crispy tortilla strips for topping: The ultimate crunchy finish—don’t skip these!
- Diced avocado, shredded cheese, and sour cream (for garnish, optional): Add creaminess and indulgence to every bowl.
How to Make Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onion and cook, stirring occasionally, for about 3 to 4 minutes until it softens and turns translucent. Next, add the minced garlic and jalapeño, cooking for just a minute more. This step not only builds a fragrant foundation for your Chicken Tortilla Soup but also ensures every bite is packed with flavor.
Step 2: Spice Things Up
Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Give everything a good stir, making sure the spices coat the vegetables evenly. Toasting the spices for a minute or so in the hot pot releases their essential oils and really brings out their flavors, setting the stage for your soup’s irresistible aroma.
Step 3: Add the Tomatoes, Beans, Corn, and Broth
Pour in the diced tomatoes (with their juices), black beans, frozen corn, and chicken broth. Stir everything together, then bring the mixture to a gentle simmer. Let it bubble away for about 10 minutes, so all those flavors have a chance to get acquainted and the soup develops its signature richness.
Step 4: Add Chicken, Lime, and Cilantro
Now, stir in the shredded chicken, freshly squeezed lime juice, and chopped cilantro. Let the soup simmer for another 5 minutes, just until the chicken is heated through and everything is perfectly melded. Taste and adjust the seasoning if needed—sometimes a pinch of salt or a squeeze more lime makes all the difference.
Step 5: Serve and Garnish
Ladle the Chicken Tortilla Soup into bowls and let the fun begin! Top each serving with crispy tortilla strips, diced avocado, a sprinkle of shredded cheese, and a dollop of sour cream if you like. The final garnishes add crunch, creaminess, and a burst of color that makes every bowl as beautiful as it is delicious.
How to Serve Chicken Tortilla Soup
Garnishes
One of the joys of Chicken Tortilla Soup is piling on your favorite toppings. Crispy tortilla strips are non-negotiable for that classic crunch, while diced avocado brings creamy richness and a gorgeous pop of green. Finish with a sprinkle of cheese and a spoonful of sour cream for the ultimate comforting bite. Don’t be shy—let everyone customize their own bowl!
Side Dishes
This soup is hearty enough to stand alone, but it also pairs beautifully with warm cornbread, a simple green salad, or even cheesy quesadillas. For a festive dinner, serve alongside a platter of grilled street corn or a zesty slaw to keep things fresh and vibrant.
Creative Ways to Present
Take your presentation up a notch by serving Chicken Tortilla Soup in colorful bowls or rustic mugs for a cozy touch. Set up a “build-your-own” toppings bar, letting guests add their favorite garnishes. For smaller gatherings, ladle the soup into shot glasses or mini cups for an appetizer that’ll have everyone talking.
Make Ahead and Storage
Storing Leftovers
Chicken Tortilla Soup keeps beautifully in the fridge for up to four days. Let the soup cool completely before transferring it to an airtight container. Store garnishes separately to maintain their freshness and crunch.
Freezing
To freeze, simply ladle cooled soup (without garnishes) into freezer-safe containers, leaving a bit of space at the top. It will stay delicious for up to three months. When you’re ready, thaw overnight in the refrigerator for the best texture.
Reheating
Reheat Chicken Tortilla Soup on the stovetop over medium heat, stirring occasionally until piping hot. If you’re in a hurry, a microwave works too—just heat in short bursts and stir between each one. Add fresh garnishes right before serving to keep them at their best.
FAQs
Can I make Chicken Tortilla Soup in a slow cooker?
Absolutely! Just sauté the onions, garlic, and jalapeño first, then add everything (except garnishes) to your slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours. Add the chicken, lime juice, and cilantro at the end.
What type Soup
Rotisserie chicken is a fantastic shortcut for this recipe, but any cooked, shredded chicken will do—leftover grilled or roasted chicken works perfectly and soaks up the soup’s flavors.
How can I make this soup vegetarian?
To make a vegetarian version, simply swap the chicken broth for vegetable broth and use extra beans or your favorite plant-based protein in place of the chicken.
Is Chicken Tortilla Soup spicy?
It has a gentle kick thanks to the jalapeño and chili powder, but you’re in control! For more spice, leave the jalapeño seeds in or add a pinch of cayenne. For less heat, use only half a pepper or omit it entirely.
Can I prepare the garnishes ahead of time?
Definitely! Chop the avocado, shred the cheese, and prep the tortilla strips in advance. Store them in separate containers in the fridge so they’re ready to go when it’s time to serve.
Final Thoughts
If you’re searching for a meal that’s quick to make, packed with flavor, and guaranteed to bring a smile to the table, Chicken Tortilla Soup is it. Give this recipe a try and get ready to fall in love with every zesty, comforting spoonful!
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Chicken Tortilla Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Tortilla Soup is a flavorful and hearty Mexican-inspired dish that’s perfect for a cozy meal. Packed with tender shredded chicken, black beans, corn, and fresh vegetables, it’s seasoned with cumin, chili powder, and smoked paprika for a smoky and spicy kick. Topped with crispy tortilla strips, creamy avocado, shredded cheese, and sour cream, this easy stovetop soup comes together in just 30 minutes, making it an ideal comforting meal for busy weeknights.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Toppings (Optional)
- Crispy tortilla strips
- Diced avocado
- Shredded cheese
- Sour cream
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and diced jalapeño and cook for an additional 1 minute to release their flavors.
- Add Spices: Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the vegetables evenly with the spices for a deeper flavor base.
- Add Liquids and Veggies: Pour in the diced tomatoes (with juices), rinsed and drained black beans, frozen corn, and chicken broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Incorporate Chicken and Fresh Elements: Add the cooked shredded chicken along with the lime juice and chopped fresh cilantro. Continue to simmer for another 5 minutes until the chicken is heated through and the soup is aromatic.
- Season and Serve: Taste the soup and adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, shredded cheese, and sour cream as desired for added texture and creaminess.
Notes
- To increase the heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Using rotisserie chicken is a great shortcut to save time without sacrificing flavor.
- For a gluten-free version, make sure the chicken broth and tortilla strips are certified gluten-free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- You can add extra vegetables like bell peppers or zucchini for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 60 mg
