If you’re looking for a zesty, soul-warming meal that captures all the vibrant flavors of Mexican cuisine in a single bowl, Chicken Tortilla Soup is truly your answer. This recipe is layered with tender shredded chicken, smoky fire-roasted tomatoes, hearty black beans, sweet corn, and a symphony of spices, all simmered together for the ultimate comfort. Finished with a squeeze of lime and all your favorite toppings, each spoonful is pure happiness—no wonder Chicken Tortilla Soup is a beloved favorite for busy weeknights and celebratory gatherings alike!

Chicken Tortilla Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken Tortilla Soup is in its down-to-earth ingredients, each one thoughtfully chosen to add something unique. From the boldness of the spices to the freshness of the toppings, nothing here is complicated, but every bite is bursting with flavor and personality.

Olive oil: Gives a rich base for sautéing the aromatics and brings out the flavors of the veggies.
Onion (diced): Adds sweetness and depth, creating a savory backbone to the soup.
Garlic (minced): Infuses a gentle, garlicky aroma that complements the spices perfectly.
Jalapeño (seeded and minced): Offers just the right amount of gentle heat—adjust to taste for more kick!
Ground cumin: Lends earthiness and a touch of warmth that makes this soup unmistakably Mexican-inspired.
Chili powder: Brings subtle spice and a lovely red hue—essential for that authentic flavor profile.
Smoked paprika: Adds an irresistible smoky undertone to balance the heat and tanginess.
Low-sodium chicken broth: Forms the savory, sippable foundation of the soup without overpowering saltiness.
Fire-roasted diced tomatoes: These tomatoes deliver a hint of smokiness and sweetness for even more depth.
Black beans (drained and rinsed): Boosts fiber and makes each bowl more satisfying and colorful.
Frozen corn: Pops of natural sweetness add great color and satisfying texture.
Cooked shredded chicken: Tender, savory chicken absorbs all the flavors and makes the soup truly hearty.
Lime (juiced): Just a splash wakes up all the flavors and adds brightness right at the end.
Salt and black pepper: Season to taste so every spoonful is well-balanced and vibrant.
Chopped fresh cilantro: For a burst of herbal freshness—sprinkle just before serving!
Tortilla strips or chips (for serving): For crunch and that iconic finish—tuck them on top just before eating.
Diced avocado (for serving): Creaminess in every bite—cool avocado tames the spice beautifully.
Shredded cheese (for serving): Melty strands add salty, gooey bliss to each bowl.
Sour cream (for serving): A dollop swirled in is the best way to cool off each spoonful and add tang.
Lime wedges (for serving): For an extra spritz of freshness tableside.

How to Make Chicken Tortilla Soup

Step 1: Sauté the Aromatics

Heat your olive oil in a large, sturdy pot over medium heat. Once shimmering, toss in the diced onion and let it cook for about 4 to 5 minutes, just until it turns soft and translucent. Add in your garlic and minced jalapeño, and let those flavors come alive for another minute—your kitchen should already smell amazing!

Step 2: Bloom the Spices

Now it’s time for the heart of the soup: sprinkle in the ground cumin, chili powder, and smoked paprika. Stir continuously for about 30 seconds, just enough to let the spices “bloom” and release those deep, earthy notes. This step really sets the foundation for your Chicken Tortilla Soup flavor.

Step 3: Add Broth and Base Ingredients

Pour in the chicken broth and add the fire-roasted diced tomatoes, stirring well to combine. These liquids will deglaze the bottom of the pot, capturing every bit of flavor from the onions, jalapeño, and spices.

Step 4: Simmer with Chicken, Beans & Corn

Now stir in the drained black beans, frozen corn, and the cooked, shredded chicken. Let the mixture come up to a boil, then reduce the heat and simmer everything together for 15 to 20 minutes. This is where the magic happens—all the ingredients meld, and the soup gets thick, hearty, and absolutely inviting.

Step 5: Brighten and Season

When your soup smells wildly tempting and the flavors have become best friends, squeeze in the juice of one lime and season with salt and black pepper to taste. Give it a good stir. This zingy citrus note brightens every bite, taking Chicken Tortilla Soup from tasty to totally irresistible.

Step 6: Serve and Garnish

Ladle your soup into big, generous bowls. Top with tortilla strips or chips, diced avocado, shredded cheese, sour cream, a sprinkle of fresh cilantro, and maybe an extra lime wedge on the side. Dig in and enjoy all those flavors and textures mingling together.

How to Serve Chicken Tortilla Soup

Garnishes

For the ultimate presentation and flavor, don’t skip the garnishes! Warm, crunchy tortilla strips or chips deliver contrast, while creamy diced avocado and melty shredded cheese bring comfort. A swirl of sour cream adds richness, a sprinkle of cilantro gives freshness, and a little extra lime ties it all together. Let everyone customize their Chicken Tortilla Soup just how they like it.

Side Dishes

Chicken Tortilla Soup is hearty enough to stand alone, but it also pairs beautifully with simple sides like warm cornbread, crispy quesadillas, or a fresh green salad. If you want to go all out, serve with a side of grilled Mexican street corn or a platter of sliced fruit sprinkled with chili and lime.

Creative Ways to Present

Ladle Chicken Tortilla Soup into wide, shallow bowls for the toppings to really shine. For gatherings, set up a DIY bar with bowls of toppings so everyone can build their perfect bowl. Try serving in individual mugs for a fun, cozy appetizer, or pour into mini cups for party-sized shooters topped with a single tortilla crisp!

Make Ahead and Storage

Storing Leftovers

Let any extra Chicken Tortilla Soup cool completely, then ladle it into airtight containers. It’ll keep happily in the fridge for up to 4 days. Just stash garnishes separately so everything stays fresh and crisp when you’re ready to dig in again.

Freezing

Chicken Tortilla Soup is a freezer’s best friend! Let it cool, then freeze in portions using airtight freezer bags or containers—leave a little space for expansion. It can be frozen for up to 3 months. For best results, freeze without the dairy- or avocado-based toppings and add those fresh after reheating.

Reheating

Ready for a second round? Gently reheat Chicken Tortilla Soup on the stove over medium-low heat until steaming hot. If you’re in a rush, microwave individual bowls in one-minute bursts, stirring in between. Add a little extra broth if it’s thickened up, and finish with fresh garnishes for the best homemade flavor.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely, rotisserie chicken is not only convenient but also packed with flavor, making it a perfect shortcut in this Chicken Tortilla Soup recipe. Just shred it up and toss it in—dinner will be ready even faster!

Is this recipe gluten-free?

Yes, as long as your broth and tortilla chips are certified gluten-free, Chicken Tortilla Soup is naturally gluten-free! Always check labels if you’re serving guests with gluten sensitivities.

Can I make Chicken Tortilla Soup vegetarian?

You sure can! Swap the chicken broth for vegetable broth and skip the chicken. Add extra beans, corn, or even some sautéed zucchini or bell peppers for a satisfying vegetarian twist.

How can I make the soup spicier?

If you love some serious heat, leave a few jalapeño seeds in, add a pinch of cayenne, or serve with your favorite hot sauce on the side. It’s easy to adjust so every bowl of Chicken Tortilla Soup matches your spice preference!

What’s the best way to thicken or thin the soup?

For a thicker soup, let it simmer uncovered a bit longer or mash some of the beans with a spoon. If you prefer a brothier consistency, simply add more chicken broth until you reach your perfect texture.

Final Thoughts

Few dishes offer the same joyful experience as a steaming bowl of Chicken Tortilla Soup—warm, colorful, and endlessly customizable. Whether it’s your first time or your fiftieth, give this recipe a try and let it brighten your table. Don’t be surprised if you start craving it again before you’ve even finished the last spoonful!

Chicken Tortilla Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful recipe for Chicken Tortilla Soup that is easy to make and perfect for a cozy meal. This soup is packed with tender chicken, beans, corn, and a mix of spices, topped with crunchy tortilla strips and creamy avocado.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
6 cups low-sodium chicken broth
1 (14 oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
2 cups cooked shredded chicken
juice of 1 lime
salt and black pepper to taste
chopped fresh cilantro for garnish

For Serving:

tortilla strips or chips
diced avocado
shredded cheese
sour cream
lime wedges

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Instructions

Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic, jalapeño, cumin, chili powder, and smoked paprika.
Pour in chicken broth and tomatoes. Stir in black beans, corn, and chicken. Simmer for 15–20 minutes. Season with lime juice, salt, and pepper.
Ladle soup into bowls and top with tortilla strips, avocado, cheese, sour cream, and cilantro.