Chicken tortilla soup is a cozy, bold-flavored classic that brings together the warmth of spiced broth, tender shredded chicken, and the satisfying crunch of tortilla strips. Packed with black beans, corn, and fire-roasted tomatoes, this hearty soup is the perfect balance of comfort and freshness—ideal for weeknight dinners or gatherings with friends.
With just one pot and 40 minutes, this dish delivers restaurant-level flavor in a way that’s totally achievable at home. Garnish with creamy avocado, a dollop of sour cream, or a sprinkle of cheese for the full experience. Whether it’s a chilly night or you’re craving something nourishing yet zesty, this is a recipe that never disappoints.
Table of Contents
🌟 Why You’ll Love This Chicken Tortilla Soup
- One-pot simplicity – Minimal cleanup and easy to prepare
- Layered flavor – Smoky spices, rich broth, and zesty lime
- Totally customizable – Swap in your favorite toppings or veggies
- Family-approved – Mild spice level with room to heat things up
- Make-ahead friendly – Even better the next day!
🛒 Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 6 cups chicken broth (low sodium preferred)
- 1 (14 oz) can diced tomatoes (with juice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 boneless skinless chicken breasts
- Salt and pepper, to taste
- Juice of 1 lime
For Garnish:
- Tortilla strips (homemade or store-bought)
- 1 avocado, sliced
- Fresh cilantro, chopped
- Sour cream or Mexican crema
- Shredded cheese (optional)
🍳 Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Wooden spoon or spatula
- Tongs or two forks (for shredding chicken)
- Ladle for serving
👩🍳 Instructions
Step 1: Sauté Aromatics
Heat oil in a large soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Stir in garlic and jalapeño, and cook for 1–2 more minutes until fragrant.
Step 2: Add Spices & Base
Sprinkle in cumin, chili powder, and smoked paprika. Stir constantly for 30 seconds to bloom the spices. Add chicken broth, diced tomatoes (with juice), black beans, and corn. Stir to combine.
Step 3: Simmer Chicken
Nestle the chicken breasts into the pot. Bring soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, until the chicken is cooked through and tender.
Step 4: Shred & Season
Remove chicken and shred using two forks. Return shredded chicken to the pot. Add salt, pepper, and lime juice to taste. Simmer uncovered for another 5 minutes to blend flavors.
Step 5: Serve & Garnish
Ladle soup into bowls. Top with tortilla strips, avocado slices, sour cream, cilantro, and shredded cheese if desired. Serve with lime wedges on the side.
⏱️ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4–6
- Skill Level: Easy
🍲 Tips & Variations
- Rotisserie hack: Save time by using pre-cooked rotisserie chicken
- Vegetarian option: Swap chicken for extra beans or diced zucchini
- Spice it up: Add chipotle in adobo or diced green chiles for heat
- Creamier version: Stir in ½ cup of sour cream or crema at the end
- Make your own tortilla strips: Slice corn tortillas, bake or fry until crispy
❓ FAQs
Can I freeze chicken tortilla soup?
Yes! Let the soup cool, then store in airtight containers for up to 3 months. Reheat gently on the stove or microwave.
Can I use chicken thighs instead of breasts?
Absolutely—thighs offer more richness and stay tender when shredded.
What’s the best way to make homemade tortilla strips?
Cut corn tortillas into strips, toss with oil, and bake at 375°F (190°C) for 10–12 minutes until golden. Or fry briefly in hot oil for extra crunch.
Is this spicy?
It’s mild as written. For more heat, leave in the jalapeño seeds or add cayenne.
Chicken Tortilla Soup
Equipment
- – Large pot
- – Knife & board
- – Tongs or forks
- Ladle
Ingredients
- – 2 tbsp vegetable oil
- – 1 medium onion diced
- – 3 garlic cloves minced
- – 1 jalapeño minced (optional)
- – 1 tsp cumin
- – 1 tsp chili powder
- – ½ tsp smoked paprika
- – 6 cups chicken broth
- – 1 14 oz can diced tomatoes (with juice)
- – 1 15 oz can black beans, rinsed
- – 1 cup corn
- – 2 boneless chicken breasts
- – Salt & pepper
- – Juice of 1 lime
- **Toppings**
- – Tortilla strips
- – Avocado slices
- – Cilantro
- – Sour cream
- – Shredded cheese
Instructions
- Heat oil in a soup pot. Sauté onion for 5 mins. Add garlic & jalapeño.
- Stir in cumin, chili powder, paprika. Cook 30 seconds.
- Add broth, tomatoes, beans, corn. Bring to a boil.
- Add chicken breasts. Reduce heat and simmer covered 20–25 mins.
- Shred chicken and return to soup. Add lime juice, season to taste.
- Serve hot with tortilla strips and desired toppings.
Notes
– Add zucchini or bell pepper for more veggies
– Top with crushed tortilla chips if short on strips
🏁 Conclusion
This chicken tortilla soup is the kind of recipe you’ll turn to again and again. It’s got the comfort of a classic chicken soup, but with the bold flair of Tex-Mex flavors. Whether you’re feeding your family or serving a crowd, it’s a simple yet satisfying dish that tastes like it came from your favorite cantina—only better, because you made it yourself.