Savory Chicken Tortilla Soup is a wonderful mix of tender chicken, fresh tomatoes, warm spices, and crispy tortilla strips that add a delightful crunch with every spoonful. This soup is full of comforting flavors that feel like a cozy hug on a chilly day. The combination of creamy broth and zesty toppings makes it a perfect meal to warm you up from the inside out.
I love making this soup when I want something that’s both easy and full of personality. It’s one of those recipes that feels special without needing a lot of fuss, which is perfect for busy weeknights. Adding a squeeze of fresh lime and a sprinkle of cheese on top always makes it taste extra fresh and bright, and I find that a handful of chopped cilantro really brings the whole dish together.
My favorite way to serve this soup is with a little side of avocado slices and some crunchy tortilla chips to dip in. It’s fun to customize each bowl with different toppings, whether it’s sour cream, jalapeños, or a dash of hot sauce. This soup always manages to bring people together and make any day feel a little more cheerful and satisfying.
Key Ingredients & Substitutions
Chicken: You can use either breasts or thighs. Thighs tend to stay juicier and add more flavor, but breasts work well if you want a leaner option. Leftover cooked chicken is a great shortcut too.
Beans: Black beans and kidney beans add great texture and protein. If you’re short on time, canned beans are perfect. You can swap them for pinto beans or chickpeas if preferred.
Tortillas: Corn tortillas give that classic crunch. You can fry them yourself for freshness or use store-bought tortilla chips to save time. Flour tortillas can work but won’t crisp as well.
Spices: Cumin, chili powder, and smoked paprika create the warm, smoky base. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder are good substitutes.
How Do I Make Crispy Tortilla Strips Without Making a Mess?
Making crispy tortilla strips gives the soup a wonderful crunch, but frying can feel tricky. Follow these easy steps for success:
- Use a small skillet and pour about ¼ inch of vegetable oil.
- Heat oil over medium heat until shimmering but not smoking.
- Cut tortillas into thin strips and fry in batches to avoid overcrowding.
- Cook each batch for 2-3 minutes until golden and crispy, flipping if needed.
- Use a slotted spoon to remove strips and drain them on paper towels to soak excess oil.
Tip: Don’t leave the tortilla strips unattended—they can burn quickly. If frying isn’t your thing, store-bought chips work just fine as a topping!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing flavors to blend.
- Knife and cutting board – for chopping vegetables and shredding chicken easily.
- Slotted spoon or tongs – to remove chicken for shredding without losing broth.
- Wooden spoon or ladle – to stir the soup gently and serve.
- Skillet – for frying homemade tortilla strips to crispy perfection.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey for a quick, flavorful twist.
- Add diced zucchini or bell peppers for extra veggies and color.
- Use pepper jack cheese instead of cheddar for a mildly spicy finish.
- Stir in a spoonful of chipotle in adobo sauce to deepen smoky heat when you want more kick.
How to Make Savory Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (green or red), diced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 (14 oz) can diced tomatoes (with juices)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
Spices and Seasonings:
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 lime, juiced
Toppings and Garnishes:
- Fresh cilantro, chopped (for garnish)
- 4-5 corn tortillas, cut into strips
- Vegetable oil for frying tortilla strips or use store-bought tortilla chips
- Optional: shredded cheddar cheese, sour cream, sliced avocado, crushed red pepper flakes
Time Needed:
This recipe takes about 35-40 minutes total. Prep like chopping veggies and making tortilla strips will take roughly 10-15 minutes. Cooking and simmering the soup to develop flavors will take about 20-25 minutes.
Step-by-Step Instructions:
1. Prepare Tortilla Strips:
If you want homemade crispy tortilla strips, heat ¼ inch of vegetable oil in a skillet over medium heat. Cut the corn tortillas into thin strips and fry them for about 2-3 minutes until golden and crisp. Remove them with a slotted spoon and drain on paper towels. Alternatively, use store-bought tortilla chips to save time.
2. Sauté Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced onion, bell pepper, and jalapeño (if using). Cook until vegetables are soft and fragrant, about 5 minutes.
3. Add Garlic and Spices:
Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook everything together for 1 minute to release flavors.
4. Combine Tomatoes, Broth & Chicken:
Add the diced tomatoes with their juices and chicken broth to the pot. Stir to combine, then add the chicken breasts or thighs. Bring to a simmer, cover the pot, and let cook for 20-25 minutes until the chicken is fully cooked.
5. Shred Chicken & Add Beans and Corn:
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup. Add the black beans, kidney beans, and corn. Simmer for another 5-10 minutes to heat through and blend flavors.
6. Finish with Lime and Seasoning:
Stir in the lime juice and adjust the seasoning by adding more salt or pepper if needed.
7. Serve and Garnish:
Ladle the soup into bowls. Top with crispy tortilla strips, shredded cheddar cheese, a dollop of sour cream, sliced avocado, fresh cilantro, and a sprinkle of crushed red pepper flakes for extra heat if you like. Serve hot with lime wedges on the side.
Enjoy the comforting, flavorful chicken tortilla soup that’s packed with hearty ingredients and bright, fresh toppings!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just be sure to thaw the chicken completely before cooking. The best way is to thaw it overnight in the fridge or place it in a sealed bag in cold water for quicker thawing. This helps ensure the chicken cooks evenly in the soup.
How Can I Make This Soup Vegetarian?
Simply skip the chicken and use vegetable broth instead of chicken broth. You can add extra beans or diced vegetables like zucchini or mushrooms to keep it hearty and delicious.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.
Can I Prepare the Soup in Advance?
Absolutely! You can make the soup up to 2 days ahead and refrigerate it. For best texture, add crispy tortilla strips, avocado, and sour cream just before serving to keep them fresh and crunchy.
