March 31, 2025

Chicken Tortilla Soup Recipe

Let’s talk about chicken tortilla soup today. It’s one of those meals that warms you up from the inside out, like a big hug in a bowl. Imagine tender chicken, zesty broth, and crispy tortilla strips all coming together for a party in your mouth. This soup is perfect for busy weeknights, lazy weekends, or anytime you need a little comfort food magic.

It’s easy to whip up, doesn’t demand fancy skills, and fills your kitchen with the kind of smells that make everyone poke their heads in to ask, “What’s cooking?” Whether you’re a kitchen newbie or a seasoned home cook, this recipe’s got your back. Plus, it’s super flexible—you can tweak it to fit whatever’s in your pantry or whatever mood you’re in.

Why This Recipe Works

So, what makes this chicken tortilla soup a winner? For starters, it’s all about building flavor without stressing you out. I use a combo of fresh stuff—like juicy tomatoes and zippy lime—and pantry staples like canned beans and spices you probably already have. The secret weapon? Toasting the tortilla strips yourself. It’s not hard, I promise, and it adds this amazing crunch that store-bought chips just can’t match.

Plus, I cook the chicken right in the broth, so it soaks up all that goodness and stays tender. No dry chicken here! The spices—think cumin and chili powder—give it a cozy, smoky kick without setting your tongue on fire.

And here’s the best part: you control the heat. Like it spicy? Toss in some extra chili. Want it mild? Dial it back. This soup bends to your taste, and that’s why it’s a keeper.

Ingredients for Making Chicken Tortilla Soup

Alright, let’s gather up what you’ll need. This makes about 6 hearty bowls—perfect for a family dinner or leftovers for lunch. Here’s the lineup:

2 tablespoons olive oil (or any cooking oil you’ve got)
1 medium onion, chopped (yellow or white works great)
3 garlic cloves, minced (or 1 teaspoon garlic powder if you’re out)
1 teaspoon ground cumin
1 teaspoon chili powder (adjust if you’re spice-shy)
1 (14.5-ounce) can diced tomatoes (fire-roasted if you want extra oomph)
1 (15-ounce) can black beans, drained and rinsed
4 cups chicken broth (boxed or homemade—your call)
2 boneless, skinless chicken breasts (about 1 pound total)
1 cup frozen corn (no need to thaw)
Juice of 1 lime (about 2 tablespoons—fresh is best!)
Salt and pepper, to taste
4 corn tortillas (or a handful of tortilla chips if you’re skipping the DIY)
1 tablespoon vegetable oil (for frying tortillas)
Optional toppings: shredded cheese, avocado, sour cream, cilantro, jalapeños

Got everything? Awesome. If you’re missing something, don’t sweat it—we’ll talk swaps later.

Step-by-Step Instructions

Here’s how we bring this soup to life. It’s super straightforward, and I’ll walk you through it like we’re cooking side by side. Let’s do this!

Heat the oil and cook the onion. Grab a big pot—something you’d use for pasta or chili—and set it over medium heat. Pour in the 2 tablespoons of olive oil. Once it’s warm (you’ll see it shimmer a little), toss in your chopped onion. Stir it around for about 5 minutes until it’s soft and smells sweet. Tip: If it starts sticking, add a splash of water.
Add garlic and spices. Throw in the minced garlic, cumin, and chili powder. Stir for 30 seconds—just long enough to wake up those flavors. Your kitchen’s about to smell amazing. Tip: Don’t let the garlic burn—it gets bitter fast.
Pour in the tomatoes and broth. Dump in the can of diced tomatoes (juice and all) and the 4 cups of chicken broth. Give it a good stir to mix everything up. The broth will start turning a pretty reddish color from the tomatoes. Tip: If you like a smoother soup, mash the tomatoes a bit with your spoon.
Add the chicken. Slide those chicken breasts right into the pot. They’ll cook right in the soup—easy peasy. Bring it to a gentle boil, then lower the heat to a simmer (small bubbles, not a wild boil). Let it cook for 20-25 minutes until the chicken’s done. Tip: Poke it with a fork—if it’s not pink inside, you’re good.
Shred the chicken. Fish the chicken out with tongs and set it on a cutting board. Use two forks to shred it into bite-sized pieces. It’ll be hot, so let it cool a sec if you need to. Toss it back into the pot. Tip: Shredding’s easier if you pull with the grain of the meat.
Mix in beans and corn. Add the drained black beans and frozen corn. Stir and let it simmer for another 5-10 minutes. This gives everything time to get cozy together. Tip: Taste it here—add salt and pepper until it sings.
Brighten it up with lime. Squeeze in that lime juice and stir. It adds a fresh, zesty pop that makes the whole thing come alive. Tip: Roll the lime on the counter first to get more juice out.
Make the tortilla strips. While the soup simmers, cut your corn tortillas into thin strips—think matchstick size. Heat the tablespoon of vegetable oil in a skillet over medium-high. Toss in the strips and fry for 2-3 minutes until crispy and golden. Sprinkle with a pinch of salt. Tip: Lay them on a paper towel after to soak up extra oil.
Serve it up! Ladle the soup into bowls and pile those tortilla strips on top. Add any toppings you love—cheese, avocado, whatever’s calling your name. Tip: Let everyone customize their own—it’s more fun that way.

Variations to Try With Chicken Tortilla Soup

Want to switch things up? This soup’s like a blank canvas—you can paint it however you like. Here are some ideas:

Spice it up: Toss in a chopped jalapeño with the onions or a dash of hot sauce at the end. Brings the heat!
Swap the protein: Try ground turkey instead of chicken. Brown it with the onions in step 1.
Go veggie: Skip the chicken, double the beans (maybe add pinto or kidney), and use veggie broth. Still super filling.
Topping party: Beyond cheese and avocado, try crushed tortilla chips, a dollop of salsa, or fresh chopped cilantro. Mix and match!
Creamy twist: Stir in a splash of heavy cream or a spoonful of sour cream right before serving. Makes it rich and silky.

Play around and make it yours. That’s the beauty of this recipe!

Make Ahead and Storage Tips for Your Chicken Tortilla Soup

This soup is a champ at saving you time. Want to prep ahead? Cook everything up to step 7 (before the tortilla strips and lime juice). Let it cool, then stash it in the fridge for up to 3 days. When you’re ready to eat, warm it up on the stove over medium heat, add the lime juice, and fry those tortilla strips fresh. The flavors get even better as it sits!

fresh tortilla soup with shredded cheddar, onions and sour cream

Leftovers? No problem. Store the soup in an airtight container in the fridge for 3-4 days. Keep the tortilla strips separate in a baggie so they don’t get soggy. You can freeze it too—pop it in a freezer-safe container (leave some room for it to expand) and it’ll keep for 3 months. Thaw it in the fridge overnight, then reheat on the stove. Add a splash of broth if it thickens up too much.

What to Serve with Chicken Tortilla Soup

This soup’s a meal on its own, but a little something on the side never hurts. Here are some buddies to pair it with:

Warm cornbread: Slather it with butter or honey. The sweet and savory combo is perfection.
Quick quesadillas: Just cheese and tortillas in a skillet—crisp and melty to dip in the soup.
Green salad: Toss some lettuce, tomatoes, and a simple vinaigrette. Keeps it light and fresh.
Chips and guac: Scoop up some guacamole with tortilla chips for extra crunch.

Pick one or mix and match—whatever vibe you’re feeling!