Chicken Tortilla Soup

Introduction

Chicken Tortilla Soup is a vibrant, flavorful, and comforting dish that brings together the best of Mexican-inspired cuisine in one hearty bowl. With a base of spiced tomato broth, tender shredded chicken, black beans, corn, and aromatic vegetables, this soup is both nourishing and bursting with flavor. What makes it truly unique, however, is the crispy tortilla strips served on top, adding a delightful crunch to every spoonful.

This dish perfectly balances flavors: the warmth of chili and cumin, the freshness of lime and cilantro, and the savory comfort of chicken and beans. The soup itself is wholesome and satisfying, yet light enough that it doesn’t feel heavy. It’s the kind of meal that can be enjoyed year-round—refreshing in summer with bright lime and avocado, or warming in winter with extra chili heat.

Chicken Tortilla Soup is more than just a meal; it’s an experience. Every bowl is customizable, allowing you to pile on toppings like sour cream, shredded cheese, jalapeños, or fresh avocado. It’s fun, interactive, and sure to impress whether you’re cooking for family, guests, or just yourself.

Why I Love This Recipe

I love this recipe because it combines the heartiness of a chicken soup with the lively, bold flavors of Mexican cooking. The soup is layered with flavor at every stage—from sautéing the onions and garlic to simmering the broth with spices and finishing with fresh lime juice. Each spoonful feels exciting and different, especially when topped with crisp tortilla strips and creamy avocado.

It’s also incredibly versatile. I can make it spicy or mild, add extra veggies, or swap in leftover chicken for a quicker version. The toppings are endless, which means every time I make it, it feels like a new dish. And, of course, it’s a crowd-pleaser—everyone loves customizing their own bowl with their favorite garnishes.

Why This is a Must-Try Dish

Chicken Tortilla Soup is a must-try dish because it offers everything you want in a meal: flavor, texture, nutrition, and comfort. It’s high in protein, filled with fiber-rich beans and vegetables, and naturally gluten-free. The crispy tortilla strips take it to the next level, making it more exciting than your average soup.

It’s also budget-friendly and perfect for meal prep, since it tastes even better the next day as the flavors meld together. Whether you’re looking for a wholesome family dinner, a festive dish for entertaining, or a cozy meal to brighten a rainy day, Chicken Tortilla Soup checks all the boxes.

Recipe Details

• Course: Main Dish / Soup
• Cuisine: Mexican-Inspired
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 servings
• Calories: ~340 kcal per serving (without toppings)

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 can (14 oz / 400 g) diced tomatoes
• 6 cups chicken broth
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups shredded cooked chicken (rotisserie or freshly cooked)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

For the Tortilla Strips:

• 6 corn tortillas, cut into thin strips
• 2 tbsp olive oil
• Salt, to taste

Optional Toppings:

• Sliced avocado
• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Fresh lime wedges
• Sliced jalapeños
• Extra cilantro

Step-by-Step Preparation Method

Step 1: Make the Tortilla Strips

1. Preheat oven to 375°F (190°C).
2. Toss tortilla strips with olive oil and spread on a baking sheet.
3. Bake for 10–12 minutes, flipping halfway, until crispy and golden. Sprinkle lightly with salt.

Step 2: Prepare the Soup Base

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, jalapeño, and bell pepper. Sauté for 5–7 minutes until softened.
3. Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1 minute to release flavors.

Step 3: Build the Soup

1. Add diced tomatoes and chicken broth. Stir well.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add black beans, corn, and shredded chicken. Simmer another 10 minutes.

Step 4: Final Touches

1. Stir in lime juice for brightness.
2. Adjust seasoning with extra salt, pepper, or chili powder to taste.

Step 5: Serve

1. Ladle hot soup into bowls.
2. Garnish with tortilla strips, avocado, cheese, sour cream, cilantro, and jalapeños as desired.

How to Serve

• Serve hot, topped generously with crispy tortilla strips and your favorite garnishes.
• Pair with a side of Mexican rice, quesadillas, or cornbread for a fuller meal.
• Offer toppings buffet-style for a fun, customizable meal.

Recipe Tips

1. Use rotisserie chicken for a quick, flavorful shortcut.
2. Control the spice by adjusting jalapeños or chili powder.
3. Add toppings last so tortilla strips stay crispy.
4. Double the tortilla strips—they’re always the first thing to disappear!
5. Make ahead—flavors deepen overnight, making it even tastier the next day.

Variations

1. Creamy Chicken Tortilla Soup – Stir in ½ cup of heavy cream or blended beans for a creamier base.
2. Vegetarian Tortilla Soup – Skip chicken and use vegetable broth, add extra beans or roasted veggies.
3. Spicy Version – Add chipotle peppers in adobo for smoky heat.
4. Green Tortilla Soup – Use tomatillos and green chilies instead of tomatoes for a tangy twist.
5. Slow Cooker Version – Add all ingredients (except lime and toppings) to a slow cooker; cook on low for 6–7 hours or high for 3–4 hours.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months (store without tortilla strips or fresh toppings).
• Reheating: Warm gently on the stove. Add fresh lime juice and new tortilla strips when serving.

Special Equipment Needed

• Large soup pot or Dutch oven
• Baking sheet (for tortilla strips)
• Wooden spoon and ladle
• Sharp knife and cutting board

Conclusion

Chicken Tortilla Soup is a vibrant, comforting, and versatile dish that captures the heart of Mexican-inspired flavors. With its rich tomato base, tender chicken, and satisfying toppings, it’s both fun to eat and nourishing. Perfect for weeknights, gatherings, or cozy weekends, this soup is as customizable as it is delicious. Once you try it, it’s bound to become a staple in your kitchen—because few dishes are as exciting, comforting, and downright delicious as a bowl of Chicken Tortilla Soup.

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Chicken Tortilla Soup

Author: admin Cuisine: Mexican Courses: Soup & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 340 kcal per serving

Description

Chicken Tortilla Soup is a vibrant, flavorful, and comforting dish that brings together the best of Mexican-inspired cuisine in one hearty bowl.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 1 can (14 oz / 400 g)
• 6 cups chicken broth
• 1 can (15 oz / 425 g)
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups shredded cooked chicken (rotisserie or freshly cooked)
• 1 of Juice lime
• Fresh cilantro, chopped (for garnish)

For the Tortilla Strips:

• 6 corn tortillas, cut into thin strips
• 2 tbsp olive oil
• Salt, to taste

Optional Toppings:

• Sliced avocado
• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Fresh lime wedges
• Sliced jalapeños
• Extra cilantro

Instructions

1. Step 1: Make the Tortilla Strips: Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and spread on a baking sheet. Bake for 10–12 minutes, flipping halfway, until crispy and golden. Sprinkle lightly with salt.
2. Step 2: Prepare the Soup Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, jalapeño, and bell pepper. Sauté for 5–7 minutes until softened. Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1 minute to release flavors.
3. Step 3: Build the Soup: Add diced tomatoes and chicken broth. Stir well. Bring to a boil, then reduce heat and simmer for 10 minutes. Add black beans, corn, and shredded chicken. Simmer another 10 minutes.
4. Step 4: Final Touches: Stir in lime juice for brightness. Adjust seasoning with extra salt, pepper, or chili powder to taste.
5. Step 5: Serve: Ladle hot soup into bowls. Garnish with tortilla strips, avocado, cheese, sour cream, cilantro, and jalapeños as desired.

Keywords: Chicken Tortilla Soup