How to Make Perfect Chicken Tortilla Soup

Chicken tortilla soup is one of those comforting, flavorful dishes that will make you feel warm and cozy from the inside out. Whether you’re looking for a simple, hearty weeknight meal or a dish to impress guests at a gathering, this soup is always a winner. Its smoky, spicy flavor combined with tender chicken, beans, corn, and a rich, creamy broth makes it a satisfying meal that can be customized to your taste.

Inspired by the flavors of Mexican cuisine, Chicken Tortilla Soup is traditionally served with crispy tortilla strips, fresh avocado, cheese, and a squeeze of lime, adding texture and brightness to the rich soup. If you’ve ever been to a Mexican restaurant, you’ve likely enjoyed this dish, and now you can recreate it at home.

Let’s get started with the recipe!

Why You’ll Love Chicken Tortilla Soup

Chicken tortilla soup is a soul-warming dish that is perfect for any time of the year. Here’s why:

• Flavor-packed: The combination of fire-roasted tomatoes, chipotle peppers, and cumin brings a complex depth of flavor to this soup.
• Customizable: You can adjust the spice level, swap out ingredients, or make the soup vegetarian if desired.
• One-pot meal: Most of the ingredients cook together in one pot, which makes cleanup a breeze.
• Comforting: This soup has the right balance of heat and creaminess to warm you up on cold days or when you need a little comfort food.

Ingredients in Chicken Tortilla Soup

Here’s what you need to create the perfect chicken tortilla soup:

1. Chicken: Boneless, skinless chicken breasts or thighs are ideal for shredding and adding to the soup. Rotisserie chicken is also a great shortcut if you want to save time.

2. Tortilla Chips or Tortilla Strips: The crispy strips or chips add texture and are an essential part of chicken tortilla soup.

3. Fire-roasted tomatoes: These bring a rich, smoky flavor to the soup base. If you can’t find fire-roasted tomatoes, you can use regular diced tomatoes.

4. Corn and Beans: Frozen corn and black beans make the soup heartier and add fiber and nutrients.

5. Seasonings: Cumin, oregano, chipotle pepper, and jalapeños give the soup its signature smoky, spicy kick. Adjust the amount of chipotle pepper for a milder or spicier version.

6. Chicken Broth: The broth provides the base of the soup. Use low-sodium broth for better control over the salt content.

7. Cream Cheese and Shredded Cheese: These add creaminess and richness to the soup. Use freshly shredded cheese for better flavor and melting.

8. Toppings: Avocado, cilantro, green onions, and lime wedges complete the soup and give it a fresh, vibrant finish.

How to Make Chicken Tortilla Soup

Step 1: Prepare the Aromatics

Start by heating olive oil in a large saucepan over medium-high heat. Add onion, garlic, and jalapeño and cook until the onion becomes translucent and the jalapeño softens. This will take about 4 minutes. Add salt, pepper, oregano, cumin, and chipotle pepper, then stir for an additional 1-2 minutes to allow the spices to toast and develop their flavors.

Step 2: Add the Liquids

Stir in fire-roasted tomatoes and chicken stock, then bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes. This allows the flavors to meld together.

Step 3: Blend the Soup Base

For a smoother soup, use an immersion blender to blend the soup base. If you prefer a chunkier texture, you can skip this step. Taste the soup and adjust the seasoning with more salt or pepper if necessary.

Step 4: Add Beans and Chicken

Once the soup is blended (or not), add black beans, corn, and shredded chicken to the pot. Stir to combine, then let it simmer for an additional 5 minutes to allow the chicken and vegetables to heat through.

Step 5: Make the Tortilla Strips (Optional)

If you’re making tortilla strips, heat vegetable oil in a small skillet over medium-high heat. Add corn tortillas cut into strips and fry until golden and crispy, about 30-45 seconds per side. Remove and drain on a paper towel.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with shredded cheese, avocado chunks, cilantro, green onions, and crispy tortilla strips. Squeeze a bit of lime juice over the top for an added burst of freshness. Serve hot and enjoy!

Storing and Reheating Chicken Tortilla Soup

Chicken Tortilla Soup is perfect for making ahead and storing. If you happen to have leftovers, here’s how to keep it fresh:

How to Store Chicken Tortilla Soup

• Refrigeration: Transfer any leftover soup to an airtight container and refrigerate. It will stay fresh for 3-4 days.
• Freezing: Chicken Tortilla Soup freezes very well. Place the soup in a freezer-safe container and store it in the freezer for up to 4-5 months. If you’re freezing, avoid adding the toppings (like tortilla strips, avocado, and cheese) until you’re ready to serve.

How to Reheat Chicken Tortilla Soup

• On the Stovetop: When you’re ready to enjoy your leftovers, place the soup in a saucepan and reheat over medium-low heat. Stir occasionally to prevent sticking.
• In the Microwave: If you’re in a hurry, you can reheat the soup in the microwave. Place the soup in a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until the soup is heated through.
• If the soup has thickened during storage, you can add a little bit of chicken broth or water to reach your desired consistency.

Tips for Best Results

• Tortilla Strips: If you’ve stored leftover soup, fresh tortilla strips are best served right before serving. If you want to keep the crunch, store the tortilla strips separately and add them when reheating the soup.
• Freezing Note: The avocado won’t freeze well, so it’s best to add it fresh when serving.

Variations of Chicken Tortilla Soup

While the classic Chicken Tortilla Soup is already packed with flavor, you can easily modify it to suit different tastes or dietary preferences. Here are some delicious variations:

1. Vegetarian Chicken Tortilla Soup

• Skip the chicken and substitute it with tofu, seitan, or tempeh for a plant-based protein option.
• Use vegetable broth instead of chicken stock, and add extra veggies such as zucchini, sweet potatoes, or bell peppers for added nutrition.

2. Spicy Chicken Tortilla Soup

• Add more jalapeños or habanero peppers to give the soup an extra kick.
• Try chipotle in adobo sauce for a smoky, spicy flavor, or top the soup with some hot sauce for an extra layer of heat.

3. Chicken Tortilla Soup with Extra Veggies

• Add more vegetables to make the soup even heartier. Some great options include carrots, celery, and spinach. These veggies complement the soup without overpowering the original flavor.

4. Low-Carb Chicken Tortilla Soup

• For a lower-carb version, replace the corn and tortillas with cauliflower rice or zucchini noodles. You can also skip the beans to reduce the carb content.
• Instead of crispy tortilla strips, use cheese crisps as a low-carb crunchy topping.

5. Creamy Chicken Tortilla Soup

• For a richer, creamier soup, stir in some heavy cream, half-and-half, or cream cheese. This gives the soup a velvety texture without losing its flavor.
• You can also blend some of the soup to create a smoother consistency while keeping the chunks of chicken, beans, and corn intact.

Nutritional Information for Chicken Tortilla Soup

Chicken Tortilla Soup is not only delicious but also packed with nutrients. Here’s a breakdown of its key health benefits:

1. Protein

• The chicken and black beans provide a great source of lean protein, which is essential for muscle growth, repair, and overall health.

2. Fiber

• The black beans and corn add a generous amount of fiber, which is great for digestion and helps keep you feeling fuller for longer.

3. Vitamins and Minerals

• Cilantro, avocado, and lime are packed with vitamins A, C, and E, all of which contribute to healthy skin, immune function, and overall well-being.
• Fire-roasted tomatoes are a great source of lycopene, an antioxidant that supports heart health.

4. Healthy Fats

• The avocado adds healthy monounsaturated fats, which are essential for heart health and help keep cholesterol levels in check.
• Olive oil used for sautéing the onions and garlic also provides heart-healthy fats.

Frequently Asked Questions

1. What is Chicken Tortilla Soup?

Chicken Tortilla Soup is a flavorful and comforting Mexican-inspired soup made with tender chicken, tomatoes, beans, corn, and a blend of spices like cumin and chipotle pepper. It’s typically served with crispy tortilla strips, fresh avocado, cheese, and lime, making it a deliciously balanced meal. The soup has a smoky, slightly spicy flavor, and its texture varies from smooth to chunky depending on your preferences.

2. What is the difference between Chicken Tortilla Soup and Chicken Taco Soup?

The primary difference between Chicken Tortilla Soup and Chicken Taco Soup lies in the ingredients and flavor profile:

• Chicken Tortilla Soup typically has a more smoky flavor, often from fire-roasted tomatoes and chipotle peppers. It is also served with crispy tortilla strips for crunch.
• Chicken Taco Soup, on the other hand, is often simpler, with ingredients like taco seasoning, pinto beans, and diced tomatoes. It usually has a more straightforward “taco” flavor profile and is sometimes topped with crushed tortilla chips or cheese rather than crispy strips.

3. What is the meaning of Tortilla Soup?

Tortilla Soup is a traditional Mexican soup made with a flavorful broth and garnished with fried tortilla strips or tortilla chips. The base of the soup often includes ingredients such as tomatoes, chicken, beans, and spices. The crispy tortilla strips are added as a topping to provide texture and contrast to the rich, smooth broth.

4. Can I make Chicken Tortilla Soup vegetarian?

Yes! You can easily make Chicken Tortilla Soup vegetarian by swapping the chicken for plant-based protein, like tofu, tempeh, or additional beans. Simply use vegetable broth instead of chicken stock to keep the soup flavorful and plant-based.

5. Can I freeze Chicken Tortilla Soup?

Yes, Chicken Tortilla Soup freezes wonderfully. Allow the soup to cool completely before transferring it to an airtight, freezer-safe container. It can be stored in the freezer for up to 4-5 months. When ready to eat, simply reheat on the stovetop or microwave. However, it’s best to add the tortilla strips, avocado, and cheese fresh when serving, as these ingredients don’t freeze well.

Chicken Tortilla Soup Recipe Card

Ingredients:

• 2 teaspoons olive oil
• 1 onion, roughly chopped
• 3-4 cloves garlic, roughly chopped
• 1 jalapeño pepper, stem and seeds removed, roughly chopped
• Kosher salt and freshly cracked black pepper to taste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/2 teaspoon ground chipotle pepper
• 1 (14-ounce) can fire-roasted tomatoes and green chiles, undrained
• 3 cups chicken stock (or vegetable stock for vegetarian version)
• 3/4 cup black beans, drained and rinsed
• 3/4 cup frozen corn
• 1 cup shredded rotisserie chicken (or leftover chicken)

Toppings:

• Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
• Quartered limes
• Cubed avocado
• Cilantro
• Sliced green onions
• 2 small corn tortillas, cut into thin strips
• Sliced jalapeños (optional)

Instructions:

1. Prepare Aromatics: Heat olive oil in a large saucepan over medium-high heat. Add onion, garlic, and jalapeño. Sauté until the onion becomes translucent and the jalapeño softens, about 4 minutes. Season with salt, pepper, oregano, cumin, and chipotle pepper. Stir to combine and cook for an additional 1-2 minutes to toast the spices.

2. Add Liquids: Stir in fire-roasted tomatoes and chicken stock. Bring the mixture to a boil. Reduce heat to low and let the soup simmer for 30 minutes to allow the flavors to meld.

3. Blend Soup (Optional): For a smoother texture, use an immersion blender to blend the soup base until smooth. If you prefer a chunkier soup, you can skip this step.

4. Add Beans and Chicken: Add black beans, corn, and shredded chicken to the pot. Stir to combine, and let the soup simmer for another 5 minutes to heat through.

5. Make Tortilla Strips: In a small skillet, heat vegetable oil over medium-high heat. Once hot, add the tortilla strips in a single layer. Fry until golden and crispy, about 30-45 seconds per side. Remove and drain on a paper towel.

6. Serve and Garnish: Divide the soup into bowls and top with shredded cheese, avocado cubes, cilantro, green onions, crispy tortilla strips, lime wedges, and optional jalapeño slices. Serve immediately.

Notes:

• Shredding Chicken: To quickly shred chicken, use a stand mixer on low speed for about 15 seconds to shred the meat.
• Vegetarian Version: Skip the chicken and use vegetable stock for a vegetarian version of the soup.
• Adjust Spice: Add more chipotle pepper or jalapeños if you prefer a spicier soup.

Nutritional Facts (per serving):

Recipe Details:

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Method: Stovetop
• Cuisine: Mexican, Tex-Mex, Southwestern