Savory Chicken Tortilla Soup is one of those heartwarming meals that feels like a big, cozy hug in a bowl. It’s packed with tender chicken, spices that bring a little kick, and crunchy tortilla strips that add the perfect bit of texture. The broth is rich and flavorful, blending tomatoes, onions, and a touch of garlic to make every spoonful satisfying and comforting.
I love making this soup when I want something quick but still feel like I’m eating a homemade meal made with care. One of my favorite things is to add fresh toppings like avocado, shredded cheese, or a squeeze of lime—it really brightens up the whole bowl. Plus, it’s the kind of soup that gets better the next day, so I often make a big pot and enjoy it for a couple of meals.
When I serve Savory Chicken Tortilla Soup, I usually pile on the tortilla chips right before eating to keep them crispy, and sometimes I’ll even warm a side of cornbread to go alongside. It’s the kind of meal that brings everyone together and makes any day feel a little special and more relaxed.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps the soup lean and easy to shred. You can swap with thighs for a juicier, more flavorful soup.
Beans: Black or kidney beans add texture and protein. Feel free to use pinto beans or skip them if you prefer a lighter soup.
Spices: Cumin, chili powder, and smoked paprika build the soup’s classic flavor. If you want less heat, reduce chili powder or leave out the jalapeño.
Tortilla strips: Homemade fried strips make the soup crispy and fun. Alternatively, use store-bought tortilla chips or bake the strips for a lighter option.
How Do You Make Perfectly Crispy Tortilla Strips?
Crispy tortilla strips add great crunch to the soup, but getting them just right takes attention.
- Cut corn tortillas into thin strips evenly for even cooking.
- Heat about 1/4 inch of oil in a skillet over medium-high heat. Test oil with a small piece—if it bubbles quickly, it’s ready.
- Fry strips in small batches for 1-2 minutes per side until golden brown. Avoid crowding the pan to keep oil temperature steady.
- Use a slotted spoon to remove strips and drain on paper towels. Salt while still warm.
- For a healthier alternative, toss strips lightly with oil and bake at 375°F for 10-12 minutes, flipping halfway until crisp.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and having enough room to cook chicken and veggies together.
- Chef’s knife – essential for chopping onions, garlic, jalapeño, and cilantro quickly and safely.
- Cutting board – sturdy and big enough to handle all your prep work comfortably.
- Tongs or fork – helpful for removing and shredding the cooked chicken without burning your hands.
- Skillet or frying pan – needed if you want to fry the tortilla strips for that crispy topping.
- Slotted spoon – great for lifting crispy tortilla strips from hot oil while draining excess oil.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time while keeping the taste hearty.
- Use pepper jack cheese or a blend of cheeses for a little extra melt and mild spice.
- Add diced roasted poblano peppers or green chilies for a smoky, deeper flavor in the broth.
- Include black beans or pinto beans to boost protein and add nice texture variations.
How to Make Savory Chicken Tortilla Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black or kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 4-6 corn tortillas, cut into strips
- Vegetable oil for frying tortillas or cooking spray
- Optional toppings:
- Shredded cheddar cheese
- Sour cream or Mexican crema
- Avocado slices
- Red pepper flakes or hot sauce
How Much Time Will You Need?
This savory soup takes about 10 minutes to prepare and around 25 minutes to cook, plus some time to fry or bake crispy tortilla strips. Overall, you’ll spend about 35-40 minutes from start to finish, including garnishing with your favorite toppings.
Step-by-Step Instructions:
1. Sauté the Veggies and Spices:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and jalapeño and cook for 1-2 more minutes. Then add cumin, chili powder, and smoked paprika, stirring well to toast the spices for about 30 seconds.
2. Build the Soup Base:
Pour in the chicken broth, diced tomatoes with their juices, drained beans, and corn. Stir everything together.
3. Cook the Chicken:
Season the chicken breasts with salt and pepper, then add them whole to the pot. Bring the soup to a simmer and cook for 20-25 minutes until the chicken is cooked through.
4. Prepare the Tortilla Strips:
While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in small batches for 1-2 minutes per side until crisp and golden brown. Drain on paper towels. Alternatively, you can lay the tortilla strips on a baking sheet, spray with cooking spray, and bake at 375°F (190°C) for 10-12 minutes until crispy.
5. Shred Chicken and Finish the Soup:
Remove the cooked chicken breasts and shred them with two forks. Return the shredded chicken to the pot. Stir in lime juice and adjust the seasoning with salt and pepper if needed.
6. Serve and Garnish:
Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, avocado slices, crispy tortilla strips, and chopped cilantro. Add red pepper flakes or hot sauce if you want a little extra heat. Enjoy your comforting bowl of savory chicken tortilla soup!
Can I Use Frozen Chicken for the Soup?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing. This ensures even cooking and better texture.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Keep the tortilla strips separate and add them fresh when serving to maintain their crispiness.
Can I Make This Soup Vegetarian?
Absolutely! Skip the chicken and use vegetable broth instead of chicken broth. Add extra beans, more corn, or veggies like bell peppers and zucchini to keep it hearty and flavorful.
What’s the Best Way to Make Tortilla Strips Crispier?
For extra crispy tortilla strips, make sure your oil is hot enough before frying (around 350°F or 175°C). Avoid overcrowding the pan so the strips fry evenly. Alternatively, baking them in the oven with a light spray of oil at 375°F works well for a healthier option.
