Savory Chicken Tortilla Soup is a comforting bowl filled with tender chicken, tomatoes, beans, and a hint of spices that all come together with crispy tortilla strips on top. It’s warm, flavorful, and has just the right amount of zest to keep you coming back for more. The crunch of the tortillas mixed with the smoothness of the broth makes every bite satisfying.
I love making this soup on chilly evenings when I want something simple but full of flavor. What makes it special for me is adding a little squeeze of lime and some fresh cilantro right before serving—it brightens everything up and gives the soup a fresh kick. It’s also really easy to prepare, which means less time in the kitchen and more time at the table.
My favorite way to enjoy this soup is with a big slice of warm cornbread or some cheesy quesadillas on the side. It’s a great dish to gather around with family or friends because it feels like a hug in a bowl. If you’re ever in the mood for comfort food with a bit of a Tex-Mex twist, this soup is a solid choice that won’t disappoint.
Key Ingredients & Substitutions
Chicken: Use cooked chicken breasts or thighs shredded for tenderness. Rotisserie chicken is a great shortcut if you’re short on time. Dark meat adds more flavor, but white meat works fine too.
Tortilla Strips: Traditional corn tortillas make crispy, crunchy strips. If you want a shortcut, you can use store-bought tortilla chips, but frying fresh strips gives the best texture.
Beans and Corn: Kidney beans are classic here, but black beans are a tasty alternative. Corn can be fresh, canned, or frozen; fresh adds a bit more sweetness.
Spices: Cumin, chili powder, and smoked paprika build the soup’s warm flavor. Adjust cayenne and jalapeño depending on your heat preference. Mild versions work well too.
Garnishes: Avocado, shredded cheese, sour cream, and cilantro brighten and balance the richness. Lime juice at the end adds a fresh pop, so don’t skip it!
How Do You Make Crispy Tortilla Strips That Don’t Get Soggy?
Crispy tortilla strips make this soup extra special, so here’s how to get them right:
- Cut tortillas into 1/4-inch wide strips.
- Heat about 1/2 inch of oil over medium-high heat. You want the oil hot enough for frying but not smoking.
- Fry strips in small batches, stirring gently so they cook evenly. Look for a golden brown color—don’t let them burn.
- Drain on paper towels immediately to remove excess oil.
- Lightly salt while still warm.
Add these strips just before serving to keep them crisp. If you add them too early, they’ll soften in the soup, losing the satisfying crunch.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and combining all the flavors in one pot.
- Sharp knife – makes chopping onions, peppers, and cilantro quick and easy.
- Cutting board – a sturdy one keeps your workspace safe and organized.
- Slotted spoon or tongs – great for handling shredded chicken or removing tortilla strips from hot oil.
- Small heavy skillet – ideal for frying the tortilla strips until crispy.
- Ladle – helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey or cooked ground beef for different protein options.
- Add black beans instead of kidney beans for a milder, creamier texture.
- Include diced zucchini or carrots to boost the veggie content and add subtle sweetness.
- Top with crumbled cotija cheese or a squeeze of fresh lime for extra tang and flavor.
Savory Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 large chicken breasts (or thighs), cooked and shredded
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
For the Toppings:
- Fresh cilantro, chopped
- 4 to 6 small corn tortillas, cut into strips
- Vegetable oil, for frying tortilla strips
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- Sour cream or Mexican crema
- Red pepper flakes (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 20 minutes to simmer, plus about 10 minutes to fry tortilla strips and assemble toppings. Overall, you’ll have a delicious meal ready in roughly 40 minutes.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and jalapeño if using. Cook for about 5 minutes until softened.
2. Add Spices and Garlic:
Stir in minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 more minute until fragrant.
3. Add Liquids and Simmer:
Pour in the chicken broth and diced tomatoes with their juice. Stir and bring the mixture to a boil. Then add corn, kidney beans, and shredded chicken. Reduce heat and simmer uncovered for 20 minutes to let flavors blend.
4. Prepare Tortilla Strips:
While soup simmers, heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until crispy and golden brown. Drain on paper towels and lightly salt.
5. Season and Serve:
Adjust soup seasoning with salt, pepper, and lime juice. Ladle soup into bowls and top with shredded cheddar cheese, crispy tortilla strips, sour cream, avocado slices, chopped cilantro, and red pepper flakes if you want a little extra heat.
6. Enjoy Your Meal:
Serve your savory chicken tortilla soup warm with cornbread or a simple salad for a comforting and flavorful meal everyone will love!
Can I Use Frozen Chicken Instead of Fresh?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the quick-thaw method by placing it in a sealed bag submerged in cold water. This ensures even cooking and better texture in your soup.
How Can I Make This Soup Vegetarian?
Simply skip the chicken and use vegetable broth instead of chicken broth. Add extra beans, corn, or even diced zucchini for more protein and texture. You can also add a plant-based meat substitute if you want a heartier soup.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep toppings like tortilla strips, avocado, and sour cream separate to maintain their freshness and texture. Reheat the soup gently on the stovetop or in the microwave.
Can I Make the Tortilla Strips Ahead of Time?
Yes! Make the tortilla strips in advance and keep them in an airtight container at room temperature. Just avoid storing them in the fridge, as humidity can make them soggy. Add them to the soup right before serving for maximum crunch.
