Savory Chicken Tortilla Soup is a delicious, comforting bowl that mixes tender chicken, smoky spices, fresh tomatoes, and crunchy tortilla strips all in one warm meal. It’s got just the right touch of spice and a bit of zest that makes every spoonful exciting without being overwhelming.
I love making this soup when I want something filling but not complicated. The way the chicken soaks up the broth and the tortilla strips add a nice crunch is something I always look forward to. Plus, it’s easy to throw together with simple ingredients that you probably already have in your kitchen.
My favorite way to enjoy this soup is topped with a little shredded cheese, a dollop of sour cream, and some fresh avocado slices. Sometimes, I add a squeeze of lime to brighten it up even more. It’s perfect for cool evenings or whenever you need a cozy meal that feels like a warm hug.
Key Ingredients & Substitutions
Chicken: I like using rotisserie chicken for convenience and flavor. You can also use cooked chicken breasts or thighs, shredded. For a vegetarian option, swap with cooked beans or veggies.
Beans: Black or kidney beans add heartiness and protein. If you don’t have these, pinto beans work great too. Canned beans save time, but rinsing them well prevents excess salt.
Spices: Cumin, chili powder, and smoked paprika build the soup’s warm, smoky flavor. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder works well.
Tortilla strips: Fresh corn tortillas fried for crunch are the best, but baked or store-bought tortilla chips can be crushed and used as a topping to save time.
How Do You Make Perfect Crispy Tortilla Strips?
Making crispy tortilla strips adds great texture. Here’s how to do it easily:
- Cut corn tortillas into thin strips for even frying.
- Heat about 1/2 inch of vegetable oil in a skillet — test by dropping a strip; it should sizzle immediately.
- Fry strips in small batches, stirring gently to avoid sticking, until golden brown (about 1-2 minutes).
- Use a slotted spoon to remove and drain on paper towels.
- Season with salt while still warm for extra flavor.
Alternatively, bake them in a 375°F oven for 10-15 minutes, flipping halfway, if you want a lighter, oil-free option.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and developing deep flavors.
- Cutting board and sharp knife – makes chopping veggies and shredding chicken quick and easy.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching your pot.
- Slotted spoon or spider strainer – handy for frying and removing crispy tortilla strips from hot oil safely.
- Measuring spoons and cups – to get your spices and liquids just right every time.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground turkey or beef for a richer, meatier taste.
- Add diced green chiles or chipotle peppers in adobo for a smoky, spicy kick.
- Mix in diced zucchini or bell peppers to boost the veggie content and add freshness.
- Top with crumbled queso fresco or Monterey Jack cheese for a different cheesy texture and flavor.
How to Make Savory Chicken Tortilla Soup?
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup cooked shredded chicken (rotisserie chicken works well)
- 1 (15 oz) can black beans or kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
For the Toppings:
- 3-4 corn tortillas, cut into strips
- Vegetable oil (for frying tortilla strips)
- Shredded cheddar cheese
- Sour cream
- Fresh avocado slices
- Additional chopped cilantro
- Red pepper flakes (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 20-25 minutes to cook. Preparing the crispy tortilla strips might take about 5-7 minutes extra but adds a great crunch. So, in total, you’ll spend roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Then, add the minced garlic and jalapeño (if using), and sauté for another 1-2 minutes until fragrant.
2. Add Spices and Liquids:
Stir in ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 30 seconds to let the spices bloom. Pour in the chicken broth and the canned diced tomatoes with juices. Bring the mixture to a gentle simmer.
3. Simmer the Soup:
Add shredded chicken, drained beans, and corn kernels to the pot. Let the soup simmer gently for 15-20 minutes, allowing the flavors to come together beautifully.
4. Prepare Crispy Tortilla Strips:
While the soup simmers, heat about half an inch of vegetable oil in a skillet over medium-high heat. Fry the cut corn tortilla strips in batches until golden and crisp, about 1-2 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
5. Final Touches and Serving:
Stir lime juice and chopped cilantro into the soup. Taste and adjust the seasoning with salt and pepper if needed. Ladle soup into bowls and top with crispy tortilla strips, shredded cheese, a dollop of sour cream, fresh avocado slices, more cilantro, and optionally a sprinkle of red pepper flakes.
Enjoy!
This savory chicken tortilla soup is comforting and packed with flavors — perfect for a cozy meal that’s easy to prepare and sure to satisfy.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! This soup actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftover Soup?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. If you want to freeze it, transfer to a freezer-safe container and use within 2-3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for the Jalapeño?
If you prefer less heat, you can omit the jalapeño or use a milder pepper like Anaheim or poblano. For a spicy kick without the pepper, add a pinch of cayenne or a dash of hot sauce when serving.
