There’s something about a bowl of chicken tortilla soup that hits all the right notes—warm, zesty, and satisfying without feeling heavy. This version is simple to pull together on a weeknight yet flavorful enough to share with friends. You get tender chicken, a tomato-chile broth, sweet corn, and a squeeze of lime, all topped with crunchy tortilla strips.
It’s a great way to use pantry staples and stretch a few ingredients into a hearty meal. Add your favorite toppings and make it your own.
Table of Contents
Why This Recipe Works
This soup layers flavor from the start by sautéing onions, garlic, and spices in a bit of oil, which blooms the seasonings and builds a rich base. Using fire-roasted tomatoes and canned green chiles adds depth and a gentle smokiness without extra work.
The chicken cooks directly in the broth, staying juicy while infusing the pot with savory flavor. Corn, black beans, and lime brighten things up, while tortilla strips bring crunch and contrast. It’s the kind of recipe that tastes like it simmered all day, but you can finish it in under an hour.
Shopping List
- Chicken: 1 to 1.5 pounds boneless, skinless chicken breasts or thighs
- Oil: Olive oil or neutral cooking oil
- Aromatics: 1 medium yellow onion, 3–4 garlic cloves
- Spices: Chili powder, ground cumin, smoked paprika, dried oregano
- Chiles & Tomatoes: 1 can (4 oz) diced green chiles; 1 can (14.5 oz) fire-roasted diced tomatoes
- Broth: 6 cups low-sodium chicken broth
- Beans & Corn: 1 can (15 oz) black beans, drained and rinsed; 1–2 cups frozen or canned corn
- Lime: 1–2 fresh limes
- Tortillas: 6 small corn tortillas (or store-bought tortilla strips)
- Optional heat: 1 chipotle pepper in adobo (minced) or a pinch of cayenne
- Salt & Pepper: To taste
- Toppings: Avocado, cilantro, shredded cheese (Monterey Jack or cheddar), sour cream or Greek yogurt, sliced radishes, jalapeño, hot sauce
How to Make It
- Prep the tortillas: Stack and slice corn tortillas into thin strips.
Toss with a drizzle of oil and a pinch of salt. Bake at 375°F for 8–12 minutes, stirring once, until golden and crisp. Set aside.
Alternatively, pan-fry in a little oil until crisp.
- Sauté the aromatics: Heat 1–2 tablespoons oil in a large pot over medium heat. Add chopped onion and a pinch of salt. Cook 4–5 minutes until softened.
Stir in minced garlic and cook 30 seconds, just until fragrant.
- Bloom the spices: Add 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Stir for 30 seconds to coat the onions and release aroma.
- Build the base: Stir in the canned green chiles and fire-roasted tomatoes with their juices. If using a minced chipotle pepper, add it now.
Mix well.
- Add broth and chicken: Pour in 6 cups chicken broth. Nestle the chicken breasts or thighs into the pot. Bring to a gentle boil, then reduce to a simmer.
Cover and cook 12–18 minutes, or until the chicken is just cooked through.
- Shred the chicken: Transfer the chicken to a plate. Shred with two forks into bite-sized pieces. Return the chicken to the pot.
- Add beans and corn: Stir in the black beans and corn.
Simmer 5–10 minutes to warm through and meld flavors. Taste and season with salt and pepper. If you want more heat, add cayenne or hot sauce to taste.
- Finish with lime: Squeeze in the juice of 1 lime and taste.
Add more lime if you want extra brightness.
- Serve: Ladle into bowls and top with tortilla strips, diced avocado, cilantro, shredded cheese, and a dollop of sour cream if you like. Add jalapeño slices for extra kick.
How to Store
Let the soup cool until just warm, then transfer to airtight containers. Refrigerate for up to 4 days. The flavor improves on day two.
For longer storage, freeze for up to 3 months without the tortilla strips or fresh toppings. Thaw overnight in the fridge and reheat gently on the stovetop. Add a splash of broth or water if it thickens.
Store tortilla strips separately in an airtight container at room temperature to keep them crisp.
Health Benefits
This soup offers a balanced mix of protein, fiber, and complex carbs. Chicken provides lean protein to keep you full and support muscle recovery. Black beans and corn add fiber, which supports digestion and helps with steady energy. The broth is hydrating, and tomatoes bring lycopene and vitamin C. Add avocado for heart-healthy fats and use Greek yogurt instead of sour cream for extra protein.
It’s a satisfying bowl that doesn’t weigh you down.
What Not to Do
- Don’t skip blooming the spices. Tossing spices straight into liquid dulls their flavor. A quick toast in oil makes a big difference.
- Don’t overcook the chicken. It turns stringy and dry. Simmer gently and pull it as soon as it’s cooked through.
- Don’t add tortilla strips too early. They’ll go soggy.
Add them when serving to keep the crunch.
- Don’t forget acid. Lime brightens the whole pot. Taste before serving and adjust.
- Don’t overload with salt early. Broth reduces as it simmers. Season at the end to avoid oversalting.
Alternatives
- Rotisserie chicken: Shred 3 cups cooked chicken and add during the last 5 minutes.
Cuts the cook time way down.
- Vegetarian version: Use vegetable broth and swap chicken for extra beans, diced zucchini, and bell peppers. Add a handful of quinoa for more protein.
- Creamy twist: Stir in a splash of heavy cream or swirl in Greek yogurt at the end for a richer texture.
- Spice swap: Use ancho chili powder for a deeper, slightly sweet heat, or add chipotle powder for smokiness.
- No corn tortillas? Use crushed tortilla chips for topping in a pinch, or pan-toast strips of flour tortillas for a different crunch.
- Slow cooker: Add everything except beans, corn, and lime to the slow cooker. Cook on Low 6–7 hours or High 3–4 hours.
Shred chicken, return to pot with beans and corn, warm through, and finish with lime.
- Gluten-free note: This soup is naturally gluten-free when you use corn tortillas and check labels on broth and spices.
FAQ
Can I make this soup ahead of time?
Yes. This soup keeps well for several days and tastes even better the next day. Store the soup and toppings separately.
Add fresh lime and tortilla strips right before serving to keep the flavors bright and the texture crisp.
How can I add more veggies?
Stir in diced bell peppers with the onions, add zucchini during the last 10 minutes, or toss in a handful of spinach right before serving.
Can I make it lower in sodium?
Use low-sodium broth, rinse the beans well, and salt at the end. You can also dilute with a cup of water and adjust seasonings to taste.
What toppings go best?
Crispy tortilla strips, avocado, cilantro, shredded cheese, sliced radishes, jalapeño, and a dollop of sour cream or Greek yogurt are all great. A final squeeze of lime wakes everything up.
What’s the best cut of chicken to use?
Boneless, skinless thighs stay tender and are hard to overcook. Breasts work well too, just be careful not to over-simmer.
Either way, shred into bite-sized pieces so the texture blends nicely with the soup.
Can I use frozen chicken?
For stovetop cooking, thaw chicken first so it cooks evenly and safely. If you only have frozen chicken, use an Instant Pot or pressure cooker and follow manufacturer guidelines for frozen poultry.
Is it spicy?
It’s mild to medium as written. For more heat, add a minced chipotle in adobo, extra chili powder, or a pinch of cayenne.
To keep it mild, skip the chipotle and use mild diced green chiles.
How do I thicken the soup?
If you want a slightly thicker broth, blend 1–2 cups of the soup (without the chicken) and stir it back in. Another trick is to crumble a handful of tortilla chips into the pot and simmer a few minutes—they naturally thicken the broth.
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Final Thoughts
This chicken tortilla soup recipe is the kind you’ll keep coming back to—simple steps, big flavor, and plenty of ways to make it your own. It’s weeknight-friendly but special enough to serve guests with a spread of toppings. Keep the basics the same, then adjust the heat, add veggies, or use rotisserie chicken when you’re short on time.
With a bright squeeze of lime and a handful of crispy tortilla strips, every bowl feels comforting and fresh. Enjoy it now and savor the leftovers tomorrow.