Chicken Tortilla Soup Recipe – Cozy, Flavorful, and Easy

This chicken tortilla soup is the kind of meal that makes a weeknight feel a little special. It’s warm, slightly spicy, and filled with tender chicken, sweet corn, and zesty tomatoes. The crunchy tortilla strips on top bring everything together with the perfect texture.

You can keep it simple or load it up with toppings. Either way, it’s satisfying, comforting, and ready in about 40 minutes.

Why This Recipe Works

This soup balances bold flavors without being heavy or complicated. The base starts with sautéed onions, garlic, and spices, which builds depth fast.

Using canned tomatoes and broth keeps things quick, while a bit of lime at the end brightens it up. The tortilla strips add crunch and a subtle toasted corn flavor that feels essential. It’s also flexible—use rotisserie chicken for speed or simmer raw chicken right in the broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and diced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (or ancho chili powder)
• 1/2 teaspoon smoked paprika (optional, for depth)
• 1/2 teaspoon dried oregano
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 6 cups chicken broth (low-sodium preferred)
• 1 (4-ounce) can diced green chiles (mild or hot)
• 1 1/2 cups corn kernels (frozen or canned, drained)
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups cooked shredded chicken (rotisserie works great)
• Juice of 1 lime (plus more to taste)
• Salt and pepper to taste
• 8 small corn tortillas (for strips) or tortilla chips
• Oil for frying or baking tortilla strips (if making from scratch)
• Optional toppings: sliced avocado, chopped cilantro, shredded cheese, sour cream or Greek yogurt, sliced radishes, extra lime wedges

Instructions

1. Make the tortilla strips: Slice corn tortillas into thin strips.
   

   For baking, toss with a little oil and a pinch of salt, spread on a sheet pan, and bake at 400°F (200°C) for 8–12 minutes, stirring once, until crisp and lightly golden. For frying, heat 1/2 inch of oil in a skillet, fry strips in batches until crisp, drain on paper towels, and salt lightly.

   
   
2. Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and jalapeño, cook 4–5 minutes until softened.
   

   Stir in garlic and cook 30 seconds until fragrant.

   
   
3. Bloom the spices: Add cumin, chili powder, smoked paprika, and oregano. Stir for 30–45 seconds to wake up the flavors.
4. Build the soup base: Pour in the fire-roasted tomatoes, green chiles, and chicken broth. Stir and bring to a gentle boil.
5. Add the hearty ingredients: Reduce to a simmer.
   

   Add corn, black beans, and shredded chicken. Simmer 10–15 minutes to let the flavors meld.

   
   
6. Finish with lime and seasoning: Stir in lime juice. Taste and season with salt and pepper.
   

   Add more lime if you like it brighter.

   
   
7. Serve: Ladle soup into bowls. Top with tortilla strips and your favorite garnishes—avocado, cilantro, cheese, and a dollop of sour cream are classics.

How to Store

• Refrigerator: Cool fully, then store in airtight containers for up to 4 days. Keep tortilla strips in a separate container at room temperature to stay crisp.
• Freezer: Freeze the soup (without toppings) for up to 3 months.
  

  Thaw in the fridge overnight and reheat on the stove over low heat, adding a splash of broth if needed.

  
  
• Reheating: Warm gently on the stove or in the microwave. Add fresh lime and toppings after reheating to bring back brightness and crunch.

Benefits of This Recipe

• Quick and weeknight-friendly: Using cooked chicken and pantry staples gets dinner on the table fast.
• Balanced nutrition: Protein from chicken and beans, fiber from vegetables and legumes, and healthy fats from avocado and olive oil.
• Customizable heat: Adjust jalapeño, chili powder, and green chiles to your preferred spice level.
• Budget-friendly: Relies on affordable ingredients like beans, corn, and canned tomatoes.
• Great for meal prep: Keeps well and tastes even better the next day as flavors develop.

Common Mistakes to Avoid

• Skipping the spice bloom: Adding spices directly to liquid can mute their flavor. Toast them briefly in oil with the aromatics first.
• Overcooking the chicken: If you’re starting with cooked chicken, just warm it through.
  

  Long simmering can make it dry.

  
  
• Forgetting acid: Lime juice at the end brightens the broth. Without it, the soup can taste flat.
• Soggy tortilla strips: Add strips right before serving, or keep them on the side so each bowl gets a fresh crunch.
• Under-seasoning: Taste before serving. The right amount of salt brings out the spices and tomato flavor.

Alternatives

• Protein swaps: Use turkey, shredded pork, or cooked shrimp.
  

  For a vegetarian version, skip the chicken and use vegetable broth plus extra beans.

  
  
• Broth options: A mix of chicken broth and a splash of tomato sauce can create a richer base. If using homemade broth, adjust salt.
• Spice variations: Add chipotle in adobo for smoky heat, or use ancho chili powder for a deeper, slightly sweet flavor.
• Add-ins: Bell peppers, zucchini, or diced carrots can be simmered with the onions for extra veggies.
• Low-carb tweak: Skip the beans and corn, and use baked cheese crisps or a small handful of pork rinds for crunch instead of tortillas.
• Slow cooker: Add all ingredients except lime and toppings, cook on Low 6–7 hours or High 3–4 hours. Stir in lime at the end.
• Instant Pot: Sauté aromatics and spices on Sauté mode, add remaining ingredients, and pressure cook 8 minutes (with cooked chicken).
  

  Quick release, add lime, and season.

  
  

FAQ

Can I use raw chicken instead of cooked?

Yes. Add 1 to 1.5 pounds of raw boneless, skinless chicken breasts or thighs after the broth and tomatoes. Simmer 15–20 minutes until cooked through, then remove, shred, and return to the pot.

How spicy is this soup?

It’s mild to medium as written.

For less heat, skip the jalapeño and use mild green chiles. For more, keep jalapeño seeds, add chipotle, or increase chili powder.

What can I use instead of corn tortillas?

Tortilla chips are the easiest swap. Choose thick, sturdy chips so they hold up in the broth and stay crunchy longer.

Is there a dairy-free option?

The soup itself is dairy-free.

Just skip cheese and sour cream toppings or use dairy-free alternatives like coconut yogurt or plant-based cheese.

How do I thicken the soup?

If you want a thicker broth, blend 1 cup of the soup (without chicken) and stir it back in. You can also crumble a few tortilla chips into the pot and simmer for a few minutes.

Can I make it ahead?

Absolutely. The soup tastes even better the next day.

Store the base separately from toppings and tortilla strips, then reheat and garnish right before serving.

What if I don’t have fire-roasted tomatoes?

Regular diced tomatoes work fine. Add a pinch more smoked paprika or a dash of liquid smoke to mimic that charred flavor.

How can I add more veggies?

Sauté diced bell peppers with the onion, or stir in baby spinach or chopped kale for the last few minutes of cooking until wilted.

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Wrapping Up

This chicken tortilla soup recipe is simple, flexible, and full of bright, cozy flavors. It’s perfect for family dinners, meal prep, or feeding a crowd with a self-serve toppings bar.

Keep the base classic or make it your own with extra veggies and spice. Either way, you’ll get a bowl that’s fresh, satisfying, and hard to stop eating. Make a batch once, and it will earn a spot in your regular rotation.