Chicken Tortilla Soup brings comforting heat to cold winter evenings. This flavorful, hearty soup is quick to prepare and makes a satisfying family dinner. Watch the recipe video below for a step-by-step guide.
I also have several tortilla-inspired recipes you might enjoy, including Crack Turkey Pinwheels, Chicken Enchilada Casserole, and Cheese Quesadilla. Be sure to check them out for more easy, crowd-pleasing meals.
Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is vibrant, warming, and perfect for turning a chilly evening into something cozy and festive. With bold Mexican-inspired flavors, it’s the star of any weeknight meal when you want something comforting and easy.
This soup is simple enough to make on busy nights, feeds the whole family, and often leaves enough for leftovers or to freeze for later. It’s a complete meal with protein, vegetables, and satisfying carbs, and the crispy tortilla strips on top add a delightful crunchy contrast to the tomato-based broth.
What is Tortilla Soup?
Tortilla soup is a hearty Mexican-style dish made with a savory broth, tomatoes, beans, corn, and herbs, usually finished with crisp tortilla strips. The layered spices and aromatics give it authentic Mexican flavor, while the toppings—from avocado to cheese and sour cream—let you customize each bowl.
How to make Chicken Tortilla Soup:
- Prep the tortilla strips: Toss corn or flour tortillas with olive oil and kosher salt, arrange on a baking sheet, and bake until crisp. While they bake you can prepare the soup.
- Sauté: In a large Dutch oven, heat oil and sauté the onion, jalapeños, bell pepper, and garlic until softened and fragrant.
- Simmer: Add the broth, tomatoes, beans, corn, shredded chicken, lime zest and juice, and the spices. Bring to a boil, then reduce heat and simmer. Adjust liquid if needed and add chopped cilantro at the end.
- Serve: Ladle into bowls and top with the crispy tortilla strips and your favorite garnishes.
How to make it thicker?
To thicken the soup, stir in a cornstarch slurry (mix equal parts cornstarch and cold water) and simmer briefly until it thickens. Alternatively, allow some of the tortilla strips to dissolve into the broth for natural thickening and extra flavor.
What to serve with Chicken Tortilla Soup:
The soup is satisfying on its own, but pairs nicely with a light salad or any of these options:
- Pico de Gallo
- Pan-fried polenta
- Broccoli cauliflower salad
- Creamy cucumber and tomato salad
How to store
- Refrigerate: Store in airtight containers in the refrigerator for up to 5–7 days.
- Freeze: Cool completely and transfer to freezer-safe containers; the soup freezes well for up to 6 months.
- To reheat: Thaw overnight in the refrigerator, then gently reheat on the stove until warmed through.
Recipe Tips
- Rinse canned beans before adding them to remove excess salt and improve texture.
- Adjust spice levels to taste—reduce chili powder, jalapeño, or cayenne if you prefer milder heat.
- Use any cooked chicken you like: shredded rotisserie, boiled, or leftover grilled chicken all work well. Beef can be substituted if desired.
Chicken Tortilla Soup
Ingredients
Tortilla Strips:
- 10 small corn tortillas or flour tortillas – cut into 1/4-inch wide strips
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
Soup:
- 2 tablespoons olive oil
- 1 yellow onion peeled and diced
- 2 jalapeno peppers seeded and diced
- 1 red bell pepper chopped
- 4 garlic cloves peeled and minced
- 32 ounces chicken broth low-sodium
- 1 14.5-ounce can diced tomatoes and juice
- 1 14.5-ounce can whole tomatoes and juice
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can pinto beans drained and rinsed
- 1 1/2 cups sweet corn
- 2 cups shredded cooked chicken rotisserie, boiled, or leftover grilled chicken
- 1 tablespoon lime juice
- Zest from 1 lime
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon marjoram
- 2 teaspoons salt or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional and to taste
- 1/4 cup fresh cilantro leaves finely minced
For Serving:
- Diced avocado
- Shredded Mexican or Cheddar cheese
- Sour cream
- Jalapenos
- Tortilla strips
Instructions
Tortilla Strips:
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Preheat oven to 375°F (190°C).
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Line a large baking sheet with parchment paper and arrange tortilla strips in a single layer. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat and spread out again.
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Bake 15–18 minutes, or until crispy and lightly golden. Set aside.
Soup:
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In a large Dutch oven or stockpot over medium-high heat, warm 2 tablespoons olive oil.
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Add the onion and cook about 2 minutes until it begins to soften.
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Add jalapeño, bell pepper, and garlic; sauté 4–5 minutes until vegetables are tender.
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Stir in chicken broth, diced and whole tomatoes with juices, drained beans, corn, shredded chicken, lime zest and juice, chili powder, cumin, marjoram, salt, pepper, smoked paprika, and cayenne (if using). Bring to a boil.
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Reduce heat and simmer 30 minutes. If the soup becomes too thick, add 1–2 cups water or extra broth to reach desired consistency.
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Stir in cilantro and simmer 2–3 more minutes.
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Taste and adjust salt and spice. Serve topped with tortilla strips, avocado, cheese, and sour cream.
Video
Nutrition
