If you are craving a cozy, vibrant, and utterly comforting meal, this Chicken Tortilla Soup Recipe is here to brighten your table. Bursting with bold spices, tender shredded chicken, and a medley of fresh ingredients, this soup feels like a warm hug in a bowl. It combines hearty textures with zingy flavors that will have you reaching for seconds, and the homemade crispy tortilla strips add an irresistible crunch. Whether you’re cooking on a chilly evening or just want an easy yet impressive dish, this Chicken Tortilla Soup Recipe is guaranteed to become a staple in your kitchen.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each item is something familiar and essential, working together to build layers of flavor, perfect balance of spice, and wonderful texture in this soup. From the aromatic onion and garlic to the fresh lime juice that brightens everything up, every component truly shines.
- 1 tablespoon olive oil: The base for sautéing that adds a smooth, subtle richness.
- 1 small yellow onion, diced: Adds sweetness and texture when softened.
- 2 cloves garlic, minced: Provides that classic punch of savory depth.
- 1 teaspoon ground cumin: Brings warm, earthy notes essential to Mexican-inspired flavors.
- 1 teaspoon chili powder: Adds a mild heat and robust flavor without overpowering.
- ½ teaspoon smoked paprika: A smoky touch that adds complexity and color.
- ½ teaspoon salt: Enhances all the delicious flavors.
- ¼ teaspoon black pepper: Offers a gentle kick that balances the spices.
- 4 cups low-sodium chicken broth: The flavorful liquid base of the soup.
- 1 (14.5 oz) can diced tomatoes with green chilies: Brings a mild spiciness and juicy texture.
- 1 (15 oz) can black beans, drained and rinsed: Adds heartiness and a lovely creaminess.
- 1 cup frozen corn: A touch of sweetness and vibrant color.
- 2 cups cooked shredded chicken: The star protein that makes this soup satisfying.
- ¼ cup chopped fresh cilantro: Brightens and freshens the whole dish.
- Juice of 1 lime: Adds an irresistible zing and balances the richness.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and let it cook for 3 to 4 minutes until it softens and turns translucent. This step is crucial because it sets the flavorful foundation for the entire soup. Add the minced garlic followed by the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together and cook for another 1 or 2 minutes so those spices can bloom and release their enticing aromas.
Step 2: Build the Broth
Now it’s time to pour in the chicken broth and the can of diced tomatoes with green chilies. The broth forms the comforting base, while the tomatoes add acidity and a gentle kick of heat. Give everything a good stir to combine.
Step 3: Add the Hearty Ingredients
Next, mix in the black beans, frozen corn, and shredded chicken. Each brings texture and heartiness to the soup, turning this from a simple broth into a filling, nutritious meal. Bring the mixture to a gentle simmer and let it cook for 10 to 15 minutes. This allows the flavors to meld beautifully and the soup to thicken slightly.
Step 4: Finish with Freshness
Just before serving, stir in the chopped cilantro and fresh lime juice. These final touches make the soup pop with brightness and freshness that balances the warm spices and rich chicken perfectly. Ladle the soup into bowls and get ready for the fun part—toppings!
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Garnishing is where you can really personalize this Chicken Tortilla Soup Recipe. For that quintessential crunch, crispy tortilla strips are a must. Top with diced avocado for creaminess, a sprinkle of shredded cheese for melt-in-your-mouth goodness, and a dollop of sour cream for a cooling contrast. Finally, add a little extra cilantro and a lime wedge on the side to brighten up every bite.
Side Dishes
This soup shines as a main event but pairs beautifully with light, complementary sides. Consider serving it alongside a simple green salad dressed with lime vinaigrette or some warm, soft corn tortillas to scoop up every last bit. A fresh slaw or Mexican street corn would also add a fun contrast in textures and flavors.
Creative Ways to Present
Want to impress your guests? Serve this soup in small, individual mason jars for a charming presentation, or ladle it into edible tortilla bowls for a playful twist. You can even switch up the crunch by using baked tortilla chips or fried strips seasoned with chili powder for an extra layer of flavor. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tortilla Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Transfer the soup into an airtight container to maintain freshness and flavor. When ready to enjoy, just give it a good stir before reheating.
Freezing
This soup freezes well, making it perfect for meal prep. Allow the soup to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored frozen for up to 3 months without losing its delicious taste and texture.
Reheating
For best results, thaw frozen Chicken Tortilla Soup Recipe in the refrigerator overnight. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoid overheating to keep the shredded chicken tender and prevent the soup from becoming too thick. Add fresh toppings just before serving for that perfect finishing touch.
FAQs
Can I make this Chicken Tortilla Soup Recipe spicy?
Absolutely! If you love heat, add a diced jalapeño when sautéing the onions or increase the amount of chili powder. You can also sprinkle in some cayenne pepper for an extra kick.
What can I use if I don’t have fresh cilantro?
If fresh cilantro isn’t available, you can substitute with fresh parsley for a similar herbaceous note, or skip it entirely and rely on the lime juice to keep the fresh, bright flavor.
Is this soup gluten-free?
Yes, this Chicken Tortilla Soup Recipe is naturally gluten-free as long as you use gluten-free tortillas or tortilla chips for garnish. Double-check canned ingredients just to be sure they don’t have hidden gluten additives.
Can I make this recipe vegetarian?
Definitely! Substitute the shredded chicken with diced roasted vegetables or additional beans, and use vegetable broth instead of chicken broth for a meat-free version.
What’s the best way to shred the chicken?
The easiest way to shred cooked chicken is to use two forks to pull the meat apart into bite-sized pieces. Using rotisserie chicken can save time and adds extra flavor.
Final Thoughts
This Chicken Tortilla Soup Recipe is a true gem—simple to prepare, packed with flavor, and endlessly adaptable. Whether you’re making it for a quick weeknight dinner or serving it up to guests, it never fails to satisfy. So grab your pot, gather your ingredients, and dive into a bowl of warmth, spice, and comfort that feels just like home.
Print
Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Chicken Tortilla Soup is a comforting Mexican-inspired dish that’s easy to make and packed with flavor. Featuring tender shredded chicken, black beans, corn, and a blend of smoky spices, it is perfect for a cozy weeknight meal. Topped with crispy tortilla strips, creamy avocado, shredded cheese, and a squeeze of lime, this soup balances warmth and freshness in every bowl.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Toppings
- Crispy tortilla strips
- Diced avocado
- Shredded cheese
- Sour cream
- Chopped cilantro
- Lime wedges
Instructions
- Sauté onion and spices: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Continue cooking for an additional 1–2 minutes until the spices are fragrant.
- Add broth and main ingredients: Pour in the low-sodium chicken broth and the can of diced tomatoes with green chilies. Stir in the drained black beans, frozen corn, and shredded cooked chicken. Bring the mixture to a simmer.
- Simmer soup: Let the soup simmer gently for 10–15 minutes to allow all the flavors to meld together and the ingredients to heat through thoroughly.
- Finish with fresh ingredients: Stir in chopped fresh cilantro and the juice of one lime just before serving to add brightness and freshness to the soup.
- Serve with toppings: Ladle the soup into bowls and garnish as desired with crispy tortilla strips, diced avocado, shredded cheese, sour cream, extra chopped cilantro, and lime wedges for additional zest.
Notes
- For a spicier version, add a diced jalapeño along with the onion or increase the amount of chili powder.
- Using rotisserie chicken can save preparation time while keeping the soup flavorful.
