Craving something warm, hearty, and loaded with flavor? This chicken tortilla soup recipe is the answer to all your weeknight dinner dilemmas. It’s zesty, comforting, and packed with tender chicken, bold spices, and crunchy tortilla strips. Whether you’re making it on the stovetop or opting for a chicken tortilla soup crock pot version, this recipe brings restaurant-quality soup to your table in no time.
Grab your ladle and let’s make your kitchen smell amazing!
What Makes Chicken Tortilla Soup Recipe Special?
What’s not to love about chicken tortilla soup? It’s the perfect mix of spicy, savory, and crunchy. But what sets this chicken tortilla soup recipe apart is how easily it comes together while delivering bold, authentic flavors.
The beauty of this dish lies in its versatility. You can make a classic version, an ultra-easy chicken tortilla soup crock pot option, or even customize it with toppings like avocado, cheese, or a dollop of sour cream. Plus, it’s hearty enough to fill you up but light enough to keep you coming back for seconds.
Ingredients You’ll Need
This chicken tortilla soup recipe uses simple, pantry-friendly ingredients that come together in the most magical way. Here’s what you’ll need:
- Chicken breasts or thighs: The heart of the soup. Shredded chicken works best!
- Onion and garlic: For a flavorful base.
- Diced tomatoes with green chilies: Adds that signature Tex-Mex zest.
- Chicken broth: The soup’s foundation. Learn more about the best broths for soups here.
- Black beans and corn: For added texture and heartiness.
- Spices (chili powder, cumin, paprika): To give it that bold, smoky flavor.
- Tortilla strips: The crispy topping that brings it all together.
- Fresh lime juice: A splash of tanginess to brighten the flavors.
- Optional toppings: Shredded cheese, avocado slices, chopped cilantro, sour cream.
Step-by-Step Instructions
Ready to make the best chicken tortilla soup recipe ever? Let’s do this step by step:
Cook the Chicken:
In a large pot, heat some oil and cook the chicken breasts or thighs until fully cooked. Remove from the pot, shred with two forks, and set aside.
Sauté the Base:
In the same pot, sauté diced onion and minced garlic until fragrant and translucent. This is where the flavor magic begins.
Add the Spices:
Sprinkle in chili powder, cumin, and paprika. Stir them into the onions and garlic to release their bold aromas.Build the Soup:
Pour in the chicken broth, diced tomatoes, black beans, and corn. Stir everything together, then return the shredded chicken to the pot.
Simmer:
Let the soup simmer for 20–25 minutes, allowing all the flavors to meld together beautifully.Crisp the Tortillas:
While the soup simmers, cut corn tortillas into strips and bake or fry them until crispy. These will be your irresistible topping.
Finish with Lime Juice:
Just before serving, squeeze in some fresh lime juice for a zesty kick.Serve and Top:
Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, avocado slices, and cilantro.
Pro Tips for Success
- Use Rotisserie Chicken: Short on time? Use pre-cooked rotisserie chicken for an even quicker chicken tortilla soup easy option.
- Go Crock Pot Style: If you’re into hands-off cooking, this soup shines as a chicken tortilla soup crock pot recipe. Toss all the ingredients (except the toppings) into your slow cooker and cook on low for 6–8 hours. Shred the chicken before serving.
- Adjust the Spice Level: Add diced jalapeños for extra heat or tone it down by using mild diced tomatoes.
- Get Creative with Toppings: From crushed tortilla chips to a dollop of Greek yogurt, the toppings are where you can really make this soup your own.
What to Serve With Chicken Tortilla Soup Recipe
This chicken tortilla soup recipe is amazing on its own, but pairing it with the right sides makes it even better. Try these:
- Cornbread: A sweet and savory complement to the zesty soup.
- Mexican Rice: Adds another layer of flavor and heartiness.
- Guacamole and Chips: Because you can never have too much avocado.
- Grilled Veggies: A healthy and colorful addition to the meal.
Storage and Leftovers
The beauty of this chicken tortilla soup recipe is that it tastes even better the next day!
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the soup (without the toppings) in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm it up on the stovetop or in the microwave. Add a splash of chicken broth if it’s too thick.
Similar Recipes to Try
If you loved this chicken tortilla soup recipe, here are more soups to warm your soul:
- Zuppa Toscana Soup Recipe: Creamy sausage and potato goodness in a bowl.
- Mexican Street Corn Soup Recipe: Creamy, smoky, and irresistibly delicious.
- Lasagna Soup Recipe: A hearty twist on a classic Italian favorite.
- Cheeseburger Soup Recipe: Another variation to try!
Chicken Tortilla Soup Recipe
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 14.5-ounce can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 4 corn tortillas cut into strips
- 1 tablespoon fresh lime juice
Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Chopped fresh cilantro
- Sour cream
Instructions
Cook the Chicken:
- Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until fully cooked (internal temperature of 165°F). Remove chicken, shred it with two forks, and set aside.
Sauté Aromatics:
- In the same pot, sauté diced onion and garlic until softened and fragrant, about 3–4 minutes.
- Add Spices and Base Ingredients:
- Stir in chili powder, cumin, and paprika, then add the diced tomatoes, chicken broth, black beans, and corn. Mix well.
Simmer:
- Return the shredded chicken to the pot. Bring the soup to a simmer and let it cook for 20 minutes to blend flavors.
Prepare Tortilla Strips:
- While the soup simmers, cut corn tortillas into strips and either bake at 375°F for 10 minutes or fry until crispy.
Finish the Soup:
- Stir in fresh lime juice just before serving.
Serve:
- Ladle the soup into bowls and top with tortilla strips, cheese, avocado, cilantro, and sour cream as desired.
Notes
- Crock Pot Option: Combine all ingredients (except toppings) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken before serving.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days. Freeze without toppings for up to 3 months. Reheat with a splash of chicken broth if needed.
- Customize Spice Level: Adjust chili powder or add diced jalapeños for extra heat.
Whether you’re whipping it up on the stovetop or going the chicken tortilla soup crock pot route, this dish is guaranteed to impress. Packed with bold flavors, hearty ingredients, and the perfect amount of crunch, this chicken tortilla soup recipe is a must-try for any soup lover. So grab your ingredients, and let’s turn your kitchen into the ultimate Tex-Mex haven. Don’t forget the toppings—they’re the best part!
