Chicken Tortilla Soup is a comforting bowl full of flavors that feel like a big, warm hug. It’s packed with tender chicken, plenty of tomatoes, corn, beans, and a little kick from spices, all topped with crispy tortilla strips that add a lovely crunch. The mix of textures and fresh ingredients makes it a go-to when you want something hearty but not too heavy.
I love making this soup when the weather starts to cool down or when I want a quick meal that feels special without a lot of fuss. One tip I have is to use leftover cooked chicken or rotisserie chicken—it saves so much time and boosts the flavor. I always add a squeeze of lime and some chopped cilantro at the end because it brightens everything up and makes the whole dish pop.
When I serve this soup, I pile on toppings like shredded cheese, avocado slices, and a dollop of sour cream or plain yogurt. It’s a simple way to turn a basic soup into something everyone at the table can personalize. This soup reminds me of cozy family dinners and casual get-togethers with friends—it’s just that kind of easy, crowd-pleasing meal.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken makes your prep quick and adds great flavor. Leftover cooked chicken works too. For a lighter twist, shredded turkey or even cooked beans alone can do the trick!
Black Beans & Corn: These add a nice texture and sweetness. You can swap black beans for pinto or kidney beans. Frozen or canned corn both work fine—just drain canned corn well.
Spices: Cumin, chili powder, and smoked paprika give the soup its warm, slightly smoky taste. If you want it less spicy, use mild chili powder or just reduce the amount. For more heat, a pinch of cayenne powder works wonders.
Tortilla Strips: They add crunch on top—don’t skip them! You can buy ready-made tortilla chips or toast corn tortillas cut into strips in a bit of oil until crispy. For gluten-free, corn tortillas are your best bet.
Sour Cream or Greek Yogurt: These add creaminess and cool the spice. Greek yogurt is a great lower-fat option. You can also try avocado slices or a splash of lime juice for brightness.
How Do You Make Sure the Chicken Stays Tender and Flavorful?
Shredding pre-cooked chicken into the soup is key as it keeps the meat juicy and tender without overcooking. Here’s how to do it:
- Use warm (not hot) soup broth when adding chicken to avoid drying it out.
- Stir gently and let the chicken warm through in the simmering soup for 10-15 minutes rather than boiling vigorously.
- If cooking chicken from raw, poach it gently in broth until just cooked, then shred. This locks in moisture.
This way, every spoonful has tender chicken that matches the soup’s cozy flavors perfectly.
Equipment You’ll Need
- Large Soup Pot – I like it because it heats evenly and gives enough space for all ingredients.
- Knife and Cutting Board – for chopping onions, garlic, and toppings; essential for prep work.
- Wooden Spoon or Ladle – perfect for stirring the soup without scratching your pot.
- Measuring Spoons & Cups – to get the spices and liquids just right.
- Toaster or Oven – to crisp tortilla strips easily for toppings.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or even tofu for a different protein option.
- Mix in chopped jalapeños or hot sauce if you like more heat.
- Add diced avocado or a sprinkle of cheese like queso fresco for extra richness.
- For a vegetarian version, replace chicken with extra beans and corn, and add some chopped spinach or cilantro for freshness.
How to Make Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken (rotisserie or homemade)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or strips of corn tortillas toasted until crispy
- 1 avocado, sliced
- Sour cream or Greek yogurt for topping
How Much Time Will You Need?
This Chicken Tortilla Soup recipe takes about 10 minutes of prep time and around 25 minutes of cooking. So, in about 35 minutes, you’ll have a delicious, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté Vegetables and Spices:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then add the minced garlic, ground cumin, chili powder, and smoked paprika. Stir constantly and cook for about 1 minute until you smell those wonderful spices.
2. Add Broth and Tomatoes:
Pour in the chicken broth and the diced tomatoes with their juices. Bring everything to a boil, giving it a good stir to combine all the flavors.
3. Mix in Beans, Corn, and Chicken:
Add the drained black beans, corn kernels, and shredded chicken to the pot. Reduce the heat to low and let it simmer for 15-20 minutes, so all the flavors come together beautifully.
4. Season and Add Lime Juice:
Give the soup a taste, and add salt and pepper as you like. Just before serving, stir in the fresh lime juice to brighten the flavors.
5. Serve with Toppings:
Ladle the soup into bowls, then top each one with sour cream or Greek yogurt, fresh avocado slices, crunchy tortilla strips, and a sprinkle of chopped cilantro. Enjoy your warm, comforting Chicken Tortilla Soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave. Add the chicken towards the end of cooking to keep it tender.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
How Should I Store Leftover Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Use as a Tortilla Strip Substitute?
If you don’t have tortilla strips, crushed tortilla chips work great! You can also toast thin slices of pita bread or skip the crunch and add extra avocado or a sprinkle of cheese for texture.
