Chicken Tortilla Soup is a beloved Southwestern-inspired dish that brings together tender shredded chicken, sweet corn, hearty beans, diced tomatoes, and bold spices all simmered in a flavorful broth. Finished with crunchy tortilla strips and fresh toppings like avocado, cilantro, lime, and shredded cheese, this soup delivers comfort and flavor in every spoonful. It’s a perfect weeknight dinner, easy to make in one pot, and is highly customizable. Whether you’re feeding a family or meal-prepping for the week, this soup will become a staple in your kitchen. Unlike cream-based soups, it’s light yet filling, and packs a punch of flavor without feeling heavy.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 2 cups cooked shredded chicken (rotisserie or leftovers)
- 1 tablespoon tomato paste (optional, for richness)
- 1 tablespoon lime juice (plus more for serving)
- 1/4 cup fresh cilantro, chopped
- Corn tortillas, sliced and toasted or store-bought tortilla strips
- Optional toppings: diced avocado, sour cream, shredded cheese, jalapeño, green onion
Preparation
Step 1: Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 5–7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
Step 2: Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Toast the spices with the onion and garlic for about 1 minute to enhance their aroma.
Step 3: Add the diced tomatoes with green chilies, tomato paste, and chicken broth. Stir well to combine, scraping any bits from the bottom of the pot.
Step 4: Add the black beans, corn, and shredded chicken to the pot. Bring everything to a boil, then reduce the heat and simmer for 20–25 minutes uncovered, allowing the flavors to meld.
Step 5: Add lime juice and chopped cilantro at the end. Taste and adjust seasoning as needed. Ladle the soup into bowls and top with toasted tortilla strips and desired garnishes.
Variation
- Make it creamy by stirring in 1/4 cup of heavy cream or a few tablespoons of sour cream.
- Add diced zucchini, bell peppers, or jalapeños for extra vegetables and heat.
- Use ground chicken or turkey instead of shredded chicken for a different texture.
- For a smoky kick, add chipotle peppers in adobo sauce.
- Make it vegetarian by omitting chicken and using vegetable broth. Add extra beans or rice for heartiness.
- Use fire-roasted tomatoes for deeper flavor.
Cooking Note
To make homemade tortilla strips, slice corn tortillas into thin strips, brush with olive oil, and bake at 375°F (190°C) for 10–12 minutes until crisp. Flip halfway through for even crisping. You can also fry the strips in oil for an authentic touch. Shredded rotisserie chicken is the quickest and most flavorful option, but leftover grilled or baked chicken works just as well. If using raw chicken breasts, simmer them in the soup until cooked, then shred and return to the pot.
Serving Suggestions
Serve Chicken Tortilla Soup hot, topped with a handful of crispy tortilla strips, fresh avocado slices, a dollop of sour cream, and a sprinkle of shredded cheese. A squeeze of fresh lime adds brightness to the dish. Pair with a side of cornbread, cheese quesadillas, or a chopped Mexican salad. It also goes great with rice or grilled corn on the cob for a heartier meal.
Tips
- Add toppings just before serving to keep tortilla strips crispy.
- Soup thickens as it cools; thin with more broth when reheating.
- Store leftover soup (without toppings) in the fridge for up to 4 days.
- Freeze in airtight containers for up to 2 months.
- Reheat gently over low heat, adding broth or water if needed.
- For spice lovers, serve with hot sauce or diced jalapeños on the side.
- Stir in cooked rice or quinoa to stretch the soup for more servings.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
Calories: 320 per serving
Protein: 22g
Sodium: 650mg
FAQs
Can I use raw chicken instead of cooked?
- Yes. Add raw boneless chicken breasts or thighs in Step 3 and let simmer for 20–25 minutes until fully cooked. Remove, shred, and return to the pot.
Is Chicken Tortilla Soup spicy?
- This version is mildly spiced, but you can adjust the heat by adding more chili powder, jalapeños, or hot sauce to taste.
Can I make this soup in the slow cooker?
- Yes. Add all ingredients (except cilantro and lime juice) to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in lime juice and cilantro before serving.
Can I freeze Chicken Tortilla Soup?
- Absolutely. Let it cool completely, then freeze in portioned containers. Thaw in the fridge overnight and reheat on the stove. Add fresh toppings when ready to serve.
What kind of beans can I use?
- Black beans are traditional, but pinto beans, kidney beans, or a mix of beans can be used as well.
Conclusion
Chicken Tortilla Soup is the perfect combination of bold flavor, hearty ingredients, and comforting warmth. It’s easy to make, ideal for leftovers, and endlessly adaptable to suit your preferences or dietary needs. The combination of savory broth, shredded chicken, and crunchy toppings creates a delicious contrast in every bite. Whether you’re making a big batch for game day, weeknight dinners, or freezing for later, this soup is guaranteed to satisfy. It’s a one-pot meal that checks all the boxes for convenience, nutrition, and flavor.