Chicken tortilla soup is the ultimate comfort food that never fails to satisfy. With bold flavors, hearty ingredients, and just the right amount of spice, it’s a dish that brings warmth to any table. Whether you’re feeding a hungry family or meal-prepping for the week, this soup checks all the boxes: it’s easy, flavorful, and full of texture. The combination of tender chicken, savory broth, crunchy tortilla strips, and fresh toppings like lime and cilantro creates a fiesta in every bite. This recipe isn’t just a meal—it’s a cozy experience that feels like a hug in a bowl.
Table of Contents
❤️ Why You’ll Love This Recipe
- Quick & Easy: This chicken tortilla soup comes together in under an hour with simple, everyday ingredients.
- Bold, Authentic Flavor: Spices like cumin and chili powder add that signature Mexican flair, while fresh lime and cilantro keep it bright.
- Customizable Heat: Whether you love it mild or fiery, you can easily adjust the spice level to your taste.
- Great for Leftovers: The flavors deepen overnight, making this soup even better the next day.
- One-Pot Wonder: Fewer dishes, more flavor—everything cooks in a single pot.
- Crowd Favorite: Perfect for game days, family dinners, or cozy nights in. Everyone asks for seconds!
🛒 Ingredients
Here’s everything you’ll need to make a delicious, homemade chicken tortilla soup:
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped (any color)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika (optional for added depth)
- Salt & black pepper, to taste
- 1 cup tortilla chips (store-bought or homemade)
- 1/4 cup fresh cilantro, roughly chopped
- Juice of 1 lime
- Optional toppings:
- Sliced avocado
- Shredded cheese
- Sour cream
- Jalapeño slices
- Extra tortilla strips
👩🍳 Instructions
- Cook the Chicken
In a large pot, heat a bit of olive oil over medium heat. Add the chicken breasts and cook until fully cooked through (internal temperature of 165°F or 75°C). Remove and shred with two forks once cool enough to handle. - Sauté the Aromatics
In the same pot, add a little more oil if needed. Sauté the chopped onion for 2–3 minutes until translucent. Add the minced garlic and cook for 1 minute more, stirring often to avoid burning. - Add Veggies and Spices
Stir in the chopped bell peppers, cumin, chili powder, and paprika. Cook for another 3–4 minutes to soften the peppers and toast the spices. - Build the Broth
Pour in the canned tomatoes (with juices) and chicken broth. Bring the mixture to a simmer, stirring occasionally to combine all the flavors. - Simmer and Add Chicken
Return the shredded chicken to the pot. Let everything simmer gently for about 15–20 minutes to meld the flavors. - Season and Finish
Taste and adjust seasoning with salt and pepper. Stir in fresh lime juice and chopped cilantro just before serving. - Serve with Toppings
Ladle the soup into bowls. Top generously with tortilla chips, avocado slices, cheese, and any of your favorite extras. Serve hot and enjoy!
🕒 Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 generous bowls
- Course: Main Dish
- Cuisine: Mexican-Inspired
- Skill Level: Easy
🥗 Nutrition Facts (per serving, approx.)
- Calories: 320
- Protein: 30g
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 4g
- Cholesterol: 75mg
- Sodium: 680mg
- Trans Fat: 0g
Note: Nutrition may vary based on toppings and ingredient brands.
🔄 Tips & Variations
✅ Tips for the Best Chicken Tortilla Soup
- Use rotisserie chicken for an ultra-fast shortcut—just shred and stir it in during the last 5 minutes.
- Don’t overcook the chicken—especially if using raw breasts. Simmer gently to keep it juicy.
- Toast your tortilla strips in the oven or air fryer for extra crunch without added oil.
- Homemade broth takes this recipe to another level, but store-bought works great too!
🔁 Easy Variations
- Spice it up: Add diced jalapeños or a pinch of cayenne pepper for more heat.
- Add beans: Black beans or pinto beans add extra protein and heartiness.
- Go vegetarian: Swap chicken for tofu or chickpeas, and use vegetable broth instead.
- Make it creamy: Stir in a splash of heavy cream or a dollop of sour cream at the end.
Chicken Tortilla Soup
Equipment
- Large pot or Dutch oven
- – Knife & cutting board
- Ladle
- – Measuring spoons & cups
Ingredients
- – 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- – 1 medium onion finely chopped
- – 3 cloves garlic minced
- – 2 bell peppers chopped
- – 1 can 14.5 oz diced tomatoes with green chilies
- – 4 cups low-sodium chicken broth
- – 2 tsp ground cumin
- – 2 tsp chili powder
- – Salt and pepper to taste
- – 1 cup tortilla chips
- – ¼ cup fresh cilantro chopped
- – Juice of 1 lime
- **Optional Add-Ins:**
- – 1 cup corn
- – 1 can black beans drained and rinsed
- – 1 diced jalapeño
Instructions
- Cook chicken breasts in a pot over medium heat until fully cooked (165°F). Remove and shred.
- In the same pot, sauté onion and garlic for 3–4 minutes until softened.
- Add bell peppers, cumin, and chili powder. Cook 2–3 minutes until fragrant.
- Pour in diced tomatoes and chicken broth. Bring to a simmer.
- Return shredded chicken to the pot and simmer for another 5–7 minutes.
- Stir in lime juice and cilantro just before serving.
- Serve hot, topped with tortilla chips and your favorite garnishes.
Notes
– Add more broth when reheating if soup thickens.
– Customize toppings to your liking.
❓ FAQs
Can I make chicken tortilla soup ahead of time?
Absolutely! In fact, the flavors get even better after a day in the fridge. Store in an airtight container for up to 3 days. Reheat gently on the stovetop and add a splash of broth if it thickens.
Can I freeze this soup?
Yes! Let the soup cool completely, then freeze it in portions without the toppings. It keeps well for up to 3 months. Thaw overnight in the fridge and reheat as needed.
What’s the best way to thicken chicken tortilla soup?
For a thicker texture, blend a cup of the soup (without chicken) and stir it back into the pot. You can also add a handful of crushed tortilla chips while simmering.
Is this soup gluten-free?
Yes, as long as your broth and tortilla chips are certified gluten-free, this recipe is naturally gluten-free.
What toppings go best with chicken tortilla soup?
Try fresh cilantro, diced avocado, shredded cheddar or Monterey Jack, sour cream, sliced jalapeños, and extra lime wedges.
✅ Conclusion
Chicken tortilla soup is more than just a meal—it’s a comforting bowl of bold flavors, tender textures, and customizable goodness that works for busy weeknights or relaxed weekends. With minimal effort and big flavor payoff, this dish deserves a permanent spot in your recipe rotation. Don’t forget to top it off with all your favorites—because every bowl is better with a personal touch!
Whether you’re new to this classic or already a fan, this version brings restaurant-quality taste right to your kitchen. Pair it with a fresh salad or warm quesadillas, and you’ve got the ultimate dinner.