Chicken Tortilla Soup is a warm, comforting, and deeply flavorful dish that brings together the heartiness of shredded chicken, the zest of tomatoes and spices, and the crunch of tortilla strips. Rooted in Mexican culinary tradition, this soup is a beloved favorite that combines bold flavors with nourishing ingredients. It’s the perfect one-pot meal for cool evenings, game days, or when you’re simply craving a cozy bowl of deliciousness.
Why You’ll Love This Soup
- Bold, zesty flavors with a smoky and savory kick
- Packed with protein and veggies – wholesome and filling
- Customizable heat and toppings to suit your taste
- Easy to prepare and perfect for leftovers or meal prep
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10 oz) tomatoes with green chilies (e.g., Rotel)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked, shredded chicken (rotisserie works well)
- Salt and pepper to taste
- Juice of 1 lime
For the Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 1 tablespoon olive oil
- Salt to taste
Optional Toppings:
- Avocado slices
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro
- Sour cream or Greek yogurt
- Lime wedges
- Diced red onion
- Pickled jalapeños
Instructions
Step 1: Prepare the Tortilla Strips
- Preheat oven to 375°F (190°C).
- Toss tortilla strips with olive oil and salt.
- Spread on a baking sheet and bake for 10–12 minutes, or until golden and crispy. Set aside.
Step 2: Make the Soup Base
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion and cook until soft, about 5 minutes.
- Stir in garlic and jalapeño, cooking for another 1–2 minutes.
- Add chili powder, cumin, and smoked paprika. Stir for 30 seconds to bloom the spices.
- Pour in chicken broth, diced tomatoes, tomatoes with green chilies, black beans, and corn.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
Step 3: Add the Chicken and Finish
- Stir in shredded chicken and lime juice.
- Simmer for another 5–10 minutes, or until the chicken is heated through.
- Taste and adjust salt and pepper as needed.
Step 4: Serve and Garnish
- Ladle the soup into bowls.
- Top with crispy tortilla strips and your favorite garnishes.
- Serve hot with lime wedges on the side.
Tips for Success
- Make it spicier by keeping the jalapeño seeds or adding a splash of hot sauce.
- Use leftover grilled chicken or shredded rotisserie chicken for quick prep.
- For a thicker soup, blend part of it before adding the chicken.
- Double the recipe and freeze half for future meals.
Variations
- Vegetarian Version – Omit chicken and use vegetable broth. Add extra beans or zucchini.
- Creamy Twist – Stir in a little cream cheese or heavy cream for richness.
- Tortilla Chip Hack – Use store-bought tortilla chips for a quicker topping option.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave.
- Tortilla strips are best stored separately to maintain crunch.
Conclusion
Chicken Tortilla Soup is a flavor-packed, soul-warming bowl of comfort that brings together the best of Mexican-inspired cooking with the ease of a one-pot meal. From the hearty chicken and beans to the zing of lime and the crunch of tortilla strips, every bite is a satisfying blend of texture and taste. Perfect for weeknights, chilly days, or meal prepping your lunches, this soup is sure to become a go-to favorite.