Easy Chicken Tortilla Soup Recipe: Incredible Flavor

There’s just something magical about a bowl of warm, comforting soup, isn’t there? For me, chicken tortilla soup instantly brings back memories of cozy evenings, the kind where a gentle chill is in the air, and all you want is something hearty and flavorful to wrap your hands around. This isn’t just any soup, though. It’s a hug in a bowl, brimming with vibrant colors, incredible textures, and a flavor profile that sings of sunny kitchens and happy times.

You might think homemade tortilla soup sounds complicated, but I promise you, this recipe is ridiculously easy, surprisingly quick, and delivers on taste like a gourmet restaurant. Forget those bland, canned versions! We’re talking fresh ingredients, zesty spices, and those irresistible crispy tortilla strips that make every spoonful an absolute delight. It’s the perfect weeknight meal when you’re craving something special but don’t have hours to spend in the kitchen. Plus, the homemade tortilla strips? Trust me, they’re a game-changer!

Why You’ll Love Chicken Tortilla Soup

• Fast: From chopping to simmering, you’ll have a delicious meal ready in under an hour. Perfect for those busy weeknights!
• Easy: Simple ingredients and straightforward steps mean even beginner cooks can nail this recipe. No fancy techniques required!
• Giftable: Ladle some into a cute jar with a side of homemade tortilla strips and fresh toppings for a thoughtful, comforting gift to a friend.
• Crowd-pleasing: This soup is a universal favorite! The blend of savory chicken, vibrant veggies, and zesty lime appeals to almost everyone.

Ingredients

Gathering your ingredients is the first step to a truly delicious soup. Here’s what you’ll need, with a few little notes from me:

• Olive Oil: Just a touch to get our veggies sweating and our tortilla strips crispy.
• Medium Onion, chopped: The foundational sweetness and aroma for our soup base.
• 3 Garlic Cloves, minced: Garlic is non-negotiable for that deep, savory flavor!
• 1 Jalapeño Pepper, seeded and diced: Gives a gentle warmth without too much heat. If you like it spicier, leave a few seeds in!
• 1 tsp Ground Cumin: This spice is the heart and soul of so many Mexican-inspired dishes, bringing an earthy, warm note.
• 1 tsp Chili Powder: A classic for a reason, adding a smoky, mild heat.
• 1 lb Chicken Breasts (about 2 medium): We’ll cook them right in the soup, then shred them for tender, juicy bites. If you’re looking for another quick and flavorful meal that uses chicken, you might also love my grilled chicken creamy pasta bowl recipe.
• 28 oz Can Crushed Tomatoes: The rich, tangy base of our soup.
• 32 oz Chicken Broth: The liquid gold that brings all our flavors together.
• 14 oz Can Black Beans, drained and rinsed: Adds heartiness and a lovely texture.
• 14 oz Can Corn, drained and rinsed: A pop of sweetness and bright color.
• 1/2 cup Cilantro, chopped (reserve 1/4 for garnish): Fresh cilantro adds an incredible herbaceous lift. Don’t skip it if you’re a fan!
• 1 Lime, juiced: A squeeze of fresh lime at the end brightens everything up and makes the flavors sing.
• 1 tsp Salt, or to taste: Essential for seasoning – adjust as you go!

For the Homemade Tortilla Strips:

• 1/4 cup Olive Oil: For frying our delicious, crunchy strips.
• 8 Corn Tortillas (6″ tortillas), cut into thin strips: The star of the show! Homemade makes all the difference.

For Toppings:

• 1 Large Avocado, diced: Creamy, cool avocado is the perfect counterpoint to the warm soup.
• 1 Lime, cut into wedges: For extra squeezes of zest at the table.
• Fresh Cilantro (reserved from above): A final flourish of freshness.

How to Make Chicken Tortilla Soup

Let’s get cooking! You’ll be amazed at how quickly this comes together.

For the Tortilla Strips:

1. First things first, let’s get those irresistible tortilla strips ready. You’ll want to preheat a pan with about 1/4 cup of olive oil over medium-high heat. We’re looking for it to shimmer, but not smoke!
2. Carefully place your thinly cut corn tortilla strips into the hot oil in batches. Don’t overcrowd the pan, or they won’t get perfectly crisp. Fry them until they’re golden brown and wonderfully crunchy, which usually takes just a couple of minutes per batch.
3. Once they’re looking perfect, use a slotted spoon to remove them from the pan and let them drain on a paper towel-lined plate. This helps get rid of any excess oil. Repeat with any remaining tortilla strips, adding a little more oil to the pan if needed. Set these aside – they’re the crowning glory of our soup!

For the Chicken Tortilla Soup:

1. Now for the soup! Grab a large pot or Dutch oven and preheat it over medium-high heat with about 1 tablespoon of olive oil.
2. Add your chopped onion, minced garlic, and diced jalapeño to the pot. Sauté these aromatic veggies for 5-7 minutes, stirring occasionally, until they’re tender and fragrant. Your kitchen is going to smell amazing!
3. It’s time to build our soup. Add the whole chicken breasts, corn, black beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of the fresh cilantro, and the chicken broth to the pot. Give everything a good stir to combine. If you’re a fan of these zesty flavors, you absolutely have to try my taco loaded baked potatoes for another easy meal.
4. Bring this delightful mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 25 minutes. This is where all those incredible flavors marry and deepen, and your chicken cooks through beautifully.
5. Carefully remove the cooked chicken breasts from the pot. They should be super tender! Place them on a cutting board and use two forks to shred them into bite-sized pieces.
6. Return the shredded chicken to the soup and let it simmer for another 5 minutes. This allows the chicken to soak up all that delicious broth.
7. Finally, stir in the fresh lime juice. This touch of acidity really brightens up all the flavors and adds that authentic tortilla soup zing.
8. Ladle the soup hot into bowls. Now for the best part – garnishing! Top each serving generously with your homemade crispy tortilla strips, diced avocado, the remaining fresh cilantro, and a lime wedge or two for squeezing. Enjoy every single spoonful!

Substitutions & Additions

Part of the fun of cooking is making a recipe truly your own! Here are some ideas to shake things up:

• For a smokier flavor: Add 1/2 tsp smoked paprika along with the cumin and chili powder.
• Spice it up: If you love heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the pot, or offer it as a topping.
• Veggies galore: Feel free to toss in other vegetables like diced bell peppers, zucchini, or even some spinach in the last few minutes of simmering.
• Protein swap: You could use cooked shredded turkey (especially great after Thanksgiving!) or even ground chicken or beef, browned before adding the other ingredients.
• Creamy touch: A swirl of sour cream or a dollop of Greek yogurt on top adds a lovely creaminess.
• Cheese, please!: A sprinkle of shredded Monterey Jack or cheddar cheese is always a welcome addition.
• Tortilla chip alternative: If you’re short on time, good quality store-bought tortilla chips work in a pinch for topping.

Tips for Success

• Don’t skip the fresh lime: The fresh lime juice at the end is crucial! It brightens all the flavors and really makes the soup sing.
• Season as you go: Taste your soup before the final simmer and adjust the salt and pepper to your liking. Remember, you can always add more, but you can’t take it away!
• Shredding chicken easily: If you have a stand mixer, you can put the cooked chicken breasts in the bowl with the paddle attachment and turn it on low for about 30 seconds. It shreds chicken in a flash!
• Prep ahead: You can chop your onion, garlic, and jalapeño a day or two in advance. You can also cook and shred the chicken ahead of time to make assembly even quicker. And for another fantastic side dish that brings those vibrant Mexican flavors to your table, check out my Mexican Street Corn Coleslaw recipe!
• Crispy tortilla strips are key: Make sure your oil is hot enough and don’t overcrowd the pan for the best results. Soggy strips are a no-go!

How to Store Chicken Tortilla Soup

This soup is almost as good the next day, if not better, as the flavors have more time to meld!

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the tortilla strips separately to keep them crispy.
• Freezer: Chicken Tortilla Soup freezes wonderfully! Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat until warmed through, or in the microwave. Add fresh toppings and crispy tortilla strips just before serving.

FAQs

Here are a few common questions you might have:

Q: Can I use pre-cooked chicken?
A: Absolutely! If you have leftover rotisserie chicken or pre-cooked shredded chicken, you can add it to the soup along with the crushed tomatoes and broth, skipping the initial chicken breast cooking step. Just let it simmer for a shorter time to warm through.

Q: What if I don’t have fresh cilantro?
A: While fresh cilantro is highly recommended for its vibrant flavor, you can use about 1-2 tablespoons of dried cilantro if absolutely necessary, adding it with the other spices. However, fresh really makes a difference here!

Q: Can I make this vegetarian?
A: Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, corn, or even some diced sweet potato or zucchini for more substance. It’s delicious both ways!

I hope this recipe brings a big bowl of comfort and joy to your kitchen! Happy cooking!

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