Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is a classic Mexican-inspired dish that combines a flavorful broth with tender chicken, hearty vegetables, and crunchy tortilla strips.

This soup is known for its rich, zesty flavors and comforting warmth, making it a popular choice for chilly nights or when you’re craving something delicious and satisfying. What makes Chicken Tortilla Soup stand out is its ability to be customized to your preferences with toppings like avocado, cheese, sour cream, and lime, allowing you to create your perfect bowl of soup.

In this Chicken Tortilla Soup recipe, the base of the dish is made from chicken broth, tomatoes, and fragrant spices such as cumin, chili powder, and garlic. Shredded chicken adds a protein boost, while black beans and corn give it heartiness. Crispy tortilla strips on top provide the signature crunch, and the soup can be enhanced with a variety of toppings to suit your taste.

This recipe is simple to follow, full of flavor, and can be made in under an hour, making it a great option for weeknight dinners or meal prep.

Why You’ll Love This Recipe

• Easy to make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
• Bold flavors: The combination of spices, tomatoes, and lime juice creates a flavorful base, while the toppings allow you to personalize each bowl.
• Versatile: You can easily adapt this recipe by adding more vegetables, switching up the type of beans, or using different protein options like turkey or beef.
• Great for meal prep: This soup stores well, and the flavors become even better the next day. It’s perfect for leftovers or freezing for future meals.
• Healthy and wholesome: Packed with protein, fiber, and nutrients, Chicken Tortilla Soup is a nutritious option that doesn’t compromise on taste.

Instructions

Step 1: Prepare the Tortilla Strips

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Cut the tortillas: Slice the corn tortillas into thin strips, about 1/2 inch wide. You can also cut them into triangles if you prefer a chip-like texture.
3. Toss with oil: In a bowl, toss the tortilla strips with vegetable oil until they are evenly coated.
4. Bake until crispy: Arrange the strips in a single layer on a baking sheet. Sprinkle with salt and bake for 10-12 minutes, or until golden brown and crispy. Keep an eye on them to avoid burning.
5. Cool and set aside: Once baked, let the tortilla strips cool and set them aside for topping the soup later.

Step 2: Cook the Chicken

1. Sear the chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt and pepper. Add the chicken to the pot and sear for 4-5 minutes per side until browned. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the soup.
2. Set aside: Remove the chicken from the pot and set it aside on a plate.

Step 3: Build the Soup Base

1. Sauté the onions: In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
2. Add the garlic and jalapeño: Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
3. Add the spices: Sprinkle in the cumin, chili powder, smoked paprika, oregano, and coriander. Stir to coat the onions and garlic with the spices, cooking for about 1 minute to allow the flavors to bloom.
4. Add the tomatoes: Pour in the canned diced tomatoes, along with their juices, and stir to combine.
5. Add the broth: Slowly pour in the chicken broth and stir. Bring the mixture to a gentle simmer.

Step 4: Simmer the Soup

1. Cook the chicken: Return the seared chicken breasts to the pot, submerging them in the broth. Cover the pot and let the soup simmer for 20-25 minutes, or until the chicken is fully cooked and easily shreddable.
2. Shred the chicken: Once the chicken is cooked through, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
3. Add the beans and corn: Stir in the black beans and corn, allowing the soup to simmer for another 5-10 minutes to heat through and meld the flavors.

Step 5: Season and Finish

1. Add lime and cilantro: Stir in the freshly squeezed lime juice and chopped cilantro. Taste the soup and adjust the seasoning with salt and pepper as needed.
2. Garnish: Ladle the soup into bowls and top with the crispy tortilla strips. Add any of the optional toppings, such as avocado, cheese, sour cream, or extra lime wedges.

Tips for the Best Chicken Tortilla Soup

• Use homemade chicken broth: If you have the time, making homemade chicken broth adds a depth of flavor to the soup. You can make a big batch in advance and freeze portions for later use.
• Make it spicier: For an extra kick, leave the seeds in the jalapeño or add a dash of cayenne pepper or hot sauce.
• Use rotisserie chicken: If you’re short on time, rotisserie chicken is a great shortcut. Simply shred the pre-cooked chicken and add it to the soup during the last few minutes of simmering.
• Slow cooker option: You can make this soup in a slow cooker by adding all the ingredients (except the lime juice, cilantro, and toppings) to the slow cooker and cooking on low for 6-7 hours or on high for 3-4 hours. Shred the chicken once it’s cooked, then stir in the lime juice and cilantro before serving.
• Add extra veggies: Feel free to bulk up the soup by adding vegetables like bell peppers, zucchini, or carrots.

Variations

1. Vegetarian Tortilla Soup

• Swap the chicken for more beans or tofu and use vegetable broth instead of chicken broth for a vegetarian version of this soup. You can add more veggies like bell peppers, zucchini, and mushrooms for added texture and nutrition.

2. Creamy Chicken Tortilla Soup

• For a creamier texture, stir in 1/2 cup of heavy cream or a few tablespoons of sour cream at the end of cooking. This will add richness to the broth without overpowering the zesty flavors.

3. Spicy Chicken Tortilla Soup

• If you like your food extra spicy, add a second jalapeño or substitute the jalapeño with serrano peppers. You can also stir in a spoonful of chipotle peppers in adobo sauce for a smoky heat.

4. Turkey Tortilla Soup

• Substitute shredded turkey for chicken, especially if you have leftover turkey from a holiday meal. The turkey adds a slightly different flavor, but it works beautifully with the same broth and toppings.

5. Taco Chicken Tortilla Soup

• Add taco seasoning to the soup for a fun twist on the traditional recipe. You can also garnish with crushed taco-flavored chips instead of tortilla strips for added crunch and flavor.

This Chicken Tortilla Soup is not only delicious but also packed with nutrients. The lean chicken provides ample protein, while the black beans and corn add fiber and important vitamins. The tortilla strips add a satisfying crunch, and with the right toppings, you can control the amount of fat and calories, making this a versatile dish for any dietary preferences.

Conclusion

Chicken Tortilla Soup is a flavorful, comforting dish that’s easy to make and perfect for any time of year. Whether you enjoy it with classic toppings like avocado and cheese or experiment with spicier variations, this soup will quickly become a household favorite. With its hearty ingredients, rich broth, and customizable nature, it’s sure to please both picky eaters and adventurous food lovers alike.

Yield: 6

Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup is a classic Mexican-inspired dish that combines a flavorful broth with tender chicken, hearty vegetables, and crunchy tortilla strips. This soup is known for its rich, zesty flavors and comforting warmth, making it a popular choice for chilly nights or when you're craving something delicious and satisfying. What makes Chicken Tortilla Soup stand out is its ability to be customized to your preferences with toppings like avocado, cheese, sour cream, and lime, allowing you to create your perfect bowl of soup.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn (or fresh)
• 2 cups cooked shredded chicken (rotisserie chicken works well)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 4 small corn tortillas, cut into strips
• 1 cup shredded cheddar or Monterey Jack cheese (optional, for serving)
• 1 avocado, diced (optional, for serving)
• Sour cream (optional, for serving)
• Fresh cilantro, chopped (optional, for serving)

Instructions

1. Prepare the Tortilla Strips:
   Preheat oven to 350°F (175°C). Place tortilla strips on a baking sheet and lightly brush with olive oil. Bake for 10-12 minutes or until crispy. Remove from the oven and set aside for serving.
   
2. Sauté Vegetables:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, garlic, and jalapeño, and sauté for about 3-4 minutes until softened and fragrant.
   
3. Add Spices:
   Stir in cumin, chili powder, smoked paprika, coriander, salt, and black pepper. Cook for an additional minute to toast the spices and bring out their flavor.
   
4. Add Broth and Tomatoes:
   Pour in the chicken broth and canned tomatoes with green chilies. Bring the mixture to a boil.
   
5. Simmer the Soup:
   Reduce the heat to medium-low and add black beans, corn, and shredded chicken. Let the soup simmer for about 15-20 minutes, allowing all the flavors to combine.
   
6. Finish the Soup:
   Stir in chopped cilantro and fresh lime juice for brightness. Taste and adjust seasoning with more salt or lime juice if needed.
   
7. Serve:
   Ladle the soup into bowls and top with crispy tortilla strips. Garnish with shredded cheese, diced avocado, sour cream, and extra cilantro, if desired.

Notes

• For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• You can substitute chicken thighs or breasts for the rotisserie chicken if you prefer.
• The tortilla strips can also be fried in oil for extra crispiness.