Chicken Tortilla Soup Recipe
There is something undeniably comforting and vibrant about a warm bowl of Chicken Tortilla Soup Recipe that elevates any mealtime into a celebration of flavors. This classic Mexican-American favorite balances hearty shredded chicken, wholesome black beans, and sweet corn in a rich, spiced broth, bubbling with the fresh zing of lime and cilantro. The crisp, crunchy tortilla strips piled on top add that perfect textural contrast that keeps you spoon after spoon coming back for more. Whether you’re feeding a hungry family or simply craving a hearty, healthy bowl of soup, this Chicken Tortilla Soup Recipe delivers on warmth, nutrition, and bold, festive flair every single time.
Ingredients You’ll Need
The magic of this Chicken Tortilla Soup Recipe lies in its straightforward pantry essentials, each contributing to the soup’s delightful layers of taste and texture. These ingredients come together in a way that feels fresh and balanced without any fuss.
- Olive oil: Adds a smooth, rich base to sauté the aromatics and spices.
- Medium onion, diced: Provides sweetness and body as it softens during sautéing.
- Garlic, minced: Brings a fragrant depth that makes the broth sing.
- Ground cumin: Offers that warm, earthy undertone essential in Tex-Mex dishes.
- Chili powder: Introduces mild heat and smoky complexity.
- Smoked paprika: Enhances smokiness and enriches the color beautifully.
- Diced tomatoes with green chilies: Adds juiciness, slight acidity, and subtle spice.
- Chicken broth: The flavorful, savory foundation that ties everything together.
- Black beans, drained and rinsed: Brings hearty texture and fiber to the bowl.
- Corn: Sweet bursts of flavor and bright color, fresh or frozen work perfectly.
- Cooked shredded chicken: The star protein that makes the soup satisfying and nourishing.
- Salt and black pepper: Basics to season and amplify all the other flavors.
- Juice of 1 lime: Adds essential acidity and sparkle just before serving.
- Chopped fresh cilantro: Brightens the dish with herbal freshness for balance.
- Tortilla strips or crushed tortilla chips: The signature crunchy topping that elevates texture.
- Optional toppings (avocado, sour cream, shredded cheese, jalapeños): Personalize your bowl with creamy, tangy, or spicy enhancements.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat until shimmering with warmth. Toss in the diced onion and cook it for 4 to 5 minutes, stirring often until it turns tender and slightly translucent. This base layer of softer onions will add sweetness and texture to your soup. Next, stir in the minced garlic, ground cumin, chili powder, and smoked paprika, cooking for about a minute until the spices release their fragrant aromas and fully infuse the oil. This step creates a wonderfully fragrant foundation that hints at the flavors to come.
Step 2: Combine Core Ingredients
Pour in the diced tomatoes with green chilies followed by the chicken broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Next, add the drained black beans, corn, and pre-cooked shredded chicken. Stir everything together well to evenly distribute the ingredients. The combination creates a hearty, colorful, and nutritious base. Turn the heat up and bring the mixture to a gentle boil, showing that this soup means business.
Step 3: Simmer to Perfection
Reduce the heat to low and let the soup simmer uncovered for 20 to 25 minutes. This allows all the vibrant flavors to meld beautifully and develop a rich, soulful depth. During this time, the broth thickens slightly, the spices permeate every bite, and the beans and corn soften to the perfect bite. A moment well worth the wait for such a rewarding outcome.
Step 4: Final Seasoning Touches
Right before serving, season the soup with salt and freshly ground black pepper to taste, then stir in the lime juice and freshly chopped cilantro. The lime adds a bright, refreshing acidity that lifts the soup’s rich profile, while the cilantro infuses a clean, herbal brightness. These final additions create that signature balance that makes this Chicken Tortilla Soup Recipe a standout.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
The best part about serving this soup is dressing it up exactly how you like! Adding tortilla strips or crushed tortilla chips on top is an absolute must for crunch. For extra creamy and flavorful layers, a dollop of sour cream or a few slices of ripe avocado marry beautifully with the warming soup. Don’t forget a sprinkle of shredded cheese or some diced jalapeños if you want to turn up the heat. The garnishes bring every spoonful to life, making each bowl uniquely yours.
Side Dishes
This soup is substantial on its own but pairs wonderfully with simple sides like a fresh green salad or warm, soft corn tortillas to scoop up every last drop. For a heartier meal, consider serving with Spanish rice or a crunchy slaw to keep the meal balanced and vibrant.
Creative Ways to Present
Looking to impress guests? Serve the soup in rustic bowls with individual small plates of toppings nearby, encouraging everyone to customize their perfect bowl. You can also make it visually striking by layering a bit of cheese in the bottom of the bowl before ladling the soup in, then topping with the crispy tortilla strips and a wedge of lime on the side. Presentation can turn your meal into a colorful fiesta that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tortilla Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors might even deepen, making your second helping better than the first. Just be sure to store your tortilla toppings separately to keep them crunchy.
Freezing
This soup freezes exceptionally well, making it a fantastic make-ahead option. Cool it completely before transferring it to freezer-safe containers or bags. It will keep for up to 3 months without losing its vibrant flavors and texture, making weeknights easier and more delicious.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat until it’s just simmering. Avoid boiling to keep the chicken tender. Add fresh lime juice and cilantro again after reheating to brighten the flavors, as they tend to mellow during storage.
FAQs
Can I use rotisserie chicken for this Chicken Tortilla Soup Recipe?
Absolutely! Rotisserie chicken is a perfect shortcut that adds great flavor and saves time. Just shred it and toss it in during the cooking step, and you’ll have a delicious soup in no time.
What can I substitute if I don’t have smoked paprika?
If smoked paprika isn’t on hand, regular paprika mixed with a pinch of cumin or chili powder can give a similar depth, though the smoky note might be a bit milder.
Is this soup spicy? How can I adjust the heat?
The base recipe is mildly spiced, perfect for most palates. To make it spicier, add chopped jalapeños or extra chili powder during the sauté stage. If you prefer it milder, simply reduce or omit the chili powder.
Can this Chicken Tortilla Soup Recipe be made gluten-free?
Yes! This recipe is naturally gluten-free as long as you check your broth and seasoning labels. Just use gluten-free tortilla chips for the topping, and you’re all set.
How can I make this recipe vegetarian or vegan?
To make it vegetarian, swap the chicken broth for vegetable broth and omit the chicken. You can add extra beans, corn, or even tofu for protein. For vegan options, skip cheese and sour cream or use plant-based alternatives.
Final Thoughts
This Chicken Tortilla Soup Recipe is more than just a meal—it’s a vibrant, heartwarming experience that brings a little fiesta to your table. From the simplicity of the ingredients to the rich, layered flavors, it’s a recipe that’s easy to love and makes everyone feel right at home. I can’t wait for you to try it and share in the cozy satisfaction of every spoonful!
Print
Chicken Tortilla Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A comforting and flavorful Chicken Tortilla Soup featuring tender shredded chicken, black beans, corn, and a blend of warm spices simmered in a zesty tomato and chicken broth base. Topped with crispy tortilla strips and optional garnishes like avocado and sour cream, this soup is perfect for a hearty, easy-to-make meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 (14.5 oz) can diced tomatoes with green chilies
- 6 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked shredded chicken
- Salt and black pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
Toppings
- Tortilla strips or crushed tortilla chips for topping
- Optional toppings: avocado, sour cream, shredded cheese, jalapeños
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
- Add garlic and spices: Stir in the minced garlic, ground cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant to release the spices’ aroma.
- Add liquids and main ingredients: Pour in the can of diced tomatoes with green chilies, chicken broth, black beans, corn, and shredded chicken. Stir well to combine everything evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and let it simmer gently for 20–25 minutes to allow flavors to meld and develop fully.
- Season and finish: Season with salt and black pepper according to your taste. Just before serving, stir in fresh lime juice and chopped cilantro for brightness and freshness.
- Serve with toppings: Ladle the soup into bowls and garnish with crispy tortilla strips or crushed tortilla chips. Add optional toppings such as avocado, sour cream, shredded cheese, or jalapeños based on preference.
Notes
- Rotisserie chicken works great for this recipe and saves time.
- For a spicier soup, add a chopped jalapeño or extra chili powder when cooking.
- This soup freezes well for up to 3 months—store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
