Chicken tortilla soup is the ultimate cozy-meets-zesty dish, brimming with tender shredded chicken, savory spices, sweet corn, hearty beans, and crispy tortilla strips on top. With fresh toppings like lime, avocado, and cilantro, every bite is a vibrant mix of textures and flavors. Whether you’re cooking for family, meal prepping for the week, or just craving something warm and filling, this one-pot recipe is a true comfort classic.
There’s nothing quite like a steaming bowl of chicken tortilla soup to lift your spirits. This dish brings together bold Mexican flavors with wholesome, everyday ingredients. It’s quick enough for a weeknight, yet special enough to serve guests. Made with simple staples like canned tomatoes, black beans, corn, and a perfectly spiced broth, this soup delivers the kind of comfort that tastes like home — with a kick.
Table of Contents
❤️ Why You’ll Love This Recipe
- One pot, minimal cleanup
- Authentic flavors made easy
- Customizable toppings — avocado, cheese, crema, you name it
- Family-friendly and freezer-friendly
- Perfect balance of spicy, savory, and fresh
🛒 Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 6 cups low-sodium chicken broth
- 1 (14 oz) can diced tomatoes (with juice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen, fresh, or canned)
- 2 boneless skinless chicken breasts
- Salt and pepper, to taste
- Juice of 1 lime
- Tortilla strips (store-bought or homemade)
- Garnishes: avocado, fresh cilantro, sour cream
👩🍳 Instructions
- Sauté Aromatics
Heat oil in a large soup pot over medium heat. Add diced onion and cook for ~5 minutes until soft. Stir in garlic and jalapeño, and cook another 1–2 minutes. - Add Spices and Base
Sprinkle in cumin, chili powder, and smoked paprika. Stir for 1 minute to toast the spices. Pour in chicken broth, diced tomatoes (with juice), black beans, and corn. Stir well. - Cook the Chicken
Nestle the chicken breasts into the pot. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until chicken is tender. - Shred and Return Chicken
Remove the chicken, shred it using two forks, then return to the pot. Add lime juice, and season the soup with salt and pepper to taste. Simmer for 5 more minutes. - Serve with Toppings
Ladle into bowls and top with tortilla strips, sliced avocado, a dollop of sour cream, and fresh cilantro. Optional: squeeze in extra lime for a fresh finish.
⏱ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4–6 bowls
🔢 Nutrition Facts (Approx. per serving)
- Calories: 320–350
- Protein: 28g
- Fat: 12g
- Carbohydrates: 26g
- Fiber: 6g
- Sugar: 5g
- Sodium: 720mg
(Varies with toppings and broth used)
💡 Tips & Variations
- Want it spicier? Add chipotle peppers in adobo or more jalapeño
- Use rotisserie chicken for a quick shortcut
- Make it creamy — stir in ½ cup heavy cream or add cheese on top
- Veggie boost — toss in diced zucchini or bell peppers
- Make your own tortilla strips — bake or fry corn tortillas for extra crunch
❓ FAQs
Can I freeze this soup?
Yes! Just skip the toppings until you’re ready to serve. Freeze for up to 3 months and reheat on the stovetop.
Can I use chicken thighs?
Absolutely. Thighs will be juicier and add richer flavor.
How do I make tortilla strips at home?
Slice corn tortillas into strips and either fry in oil until crisp or bake with a bit of oil at 375°F for 10–15 minutes.
What other toppings go well?
Try shredded cheese, diced red onion, radishes, or green onions for a fun twist.
Chicken Tortilla Soup
Equipment
- – Soup pot or Dutch oven
- – Cutting board & knife
- Ladle
- – Forks (for shredding chicken)
Ingredients
- – 2 tbsp vegetable oil
- – 1 onion diced
- – 3 cloves garlic minced
- – 1 jalapeño minced (optional)
- – 1 tsp cumin
- – 1 tsp chili powder
- – ½ tsp smoked paprika
- – 6 cups chicken broth
- – 1 can 14 oz diced tomatoes
- – 1 can 15 oz black beans, rinsed
- – 1 cup corn fresh/frozen/canned
- – 2 boneless chicken breasts
- – Juice of 1 lime
- – Salt & pepper to taste
- – Tortilla strips
- – Garnishes: avocado cilantro, sour cream
Instructions
- Heat oil. Sauté onion for 5 mins. Add garlic & jalapeño, cook 1–2 mins.
- Stir in spices, cook 1 min. Add broth, tomatoes, beans, and corn.
- Add chicken, simmer covered for 20–25 mins until cooked.
- Shred chicken and return to pot. Add lime juice. Simmer 5 mins.
- Serve with tortilla strips and desired toppings.
Notes
– Make ahead and refrigerate up to 3 days
– Freeze leftovers (without toppings) up to 3 months
🍴 Conclusion
This chicken tortilla soup is everything you want in a comforting bowl — bold flavors, hearty textures, and just enough spice to warm you up. With endless topping options and make-ahead potential, it’s a weeknight favorite you’ll turn to again and again. One bite, and it might just become your signature soup.