Easy Chicken Tortilla Soup Recipe

Remember those days when you just craved something warm, comforting, and bursting with flavor? Maybe a rainy afternoon, a chilly evening, or just a day when you needed a little pick-me-up? That’s exactly how I feel about this incredible Chicken Tortilla Soup. It’s like a culinary hug, packed with all the best ingredients and so simple to make. You can have a delicious, homemade pot of this ready in under an hour, making it perfect for busy weeknights or when you want to impress without spending hours in the kitchen.

Why You’ll Love Chicken Tortilla Soup

• Fast: Ready in about 45 minutes from start to finish!
• Easy: Simple steps that even beginner cooks can master.
• Giftable: Makes a fantastic meal to share with friends or family who need a little comfort.
• Crowd-pleasing: Everyone, from picky eaters to gourmet gurus, will adore this soup.

Ingredients

Here’s what you’ll need to whip up this delightful soup. I’ve made it a hundred times, and these ingredients always hit the spot!

• 1 Tbsp olive oil: Our base for sautéing those aromatic veggies.
• 1 medium onion, chopped: The sweet foundation of our soup.
• 3 garlic cloves, minced: Because what’s good soup without garlic?
• 1 jalapeno pepper, seeded and diced: For a gentle kick of heat. You can leave some seeds in if you like it spicier!
• 1 tsp ground cumin: Adds that earthy, warm spice.
• 1 tsp chili powder: For a touch of smoky depth.
• 1 lb chicken breasts (2 medium): The heart of our hearty soup.
• 28 oz can crushed tomatoes: The rich, tomatoey base.
• 32 oz chicken broth: The savory liquid that brings it all together.
• 14 oz can black beans, drained and rinsed: For protein and that lovely dark color.
• 14 oz can corn, drained and rinsed: Little bursts of sweetness and texture.
• 1/2 cup cilantro, chopped (reserve 1/4 cup for garnish): Fresh, bright flavor!
• 1 lime, juiced: A squeeze of citrus at the end brightens everything up.
• 1 tsp salt, or to taste: To enhance all those wonderful flavors.

For Homemade Tortilla Strips:

These crispy little guys are what make it tortilla soup!

• 1/4 cup olive oil: For frying those tortillas to golden perfection.
• 8 corn tortillas (6-inch): The perfect vehicle for soup!

For Toppings:

The final touch that makes it extra special.

• 1 large avocado, diced: Creamy, cool, and utterly delicious.
• 1 lime, cut into wedges, to serve: For an extra splash of zest.

How to Make Chicken Tortilla Soup

Let’s get cooking! It’s really as easy as this:

Tortilla Strips:

First things first, let’s get those crispy tortilla strips ready.

1. Preheat a pan with 1/4 cup olive oil over medium-high heat. Make sure the oil is nice and hot but not smoking.
2. Cut your corn tortillas into thin strips. Think about the size of a potato chip, so they’re easy to scoop.
3. Fry them in batches in the hot oil until they’re golden brown and crisp. Don’t overcrowd the pan, or they won’t get as crispy!
4. Remove them from the pan and drain them on paper towels. This is key to getting them nice and crunchy.
5. Repeat with the remaining tortilla strips, adding more oil if needed. Set these golden beauties aside – they’re waiting for their moment to shine!

Chicken Tortilla Soup:

Now for the main event!

1. Grab a nice, big pot. Preheat it with 1 Tbsp olive oil over medium-high heat.
2. Add your chopped onion, minced garlic, and diced jalapeño. Sauté them for a few minutes until they start to soften and smell amazing. Oh, that aroma!
3. Now, toss in the whole chicken breasts, corn, black beans, chili powder, cumin, crushed tomatoes, salt, 1/4 cup of the chopped cilantro, and the chicken broth.
4. Bring the whole mixture to a boil. Once it’s bubbling away, reduce the heat to low, cover the pot, and let it simmer for at least 25 minutes. This is where all the flavors get to meld beautifully.
5. Carefully remove the chicken breasts from the pot. Place them on a cutting board and use two forks to shred them. It’s always a bit of a workout, but so worth it!
6. Return the shredded chicken back into the soup. Let it simmer for another 5 minutes so it can soak up all that delicious broth.
7. Right at the end, stir in the fresh lime juice. This is my secret weapon for making the soup taste extra vibrant!
8. Ladle this warm, comforting soup into bowls. Garnish generously with those homemade tortilla strips you made earlier, plenty of diced avocado, the reserved fresh cilantro, and a lime wedge on the side.

Substitutions & Additions

This recipe is fantastic as is, but it’s also wonderfully adaptable!

• Protein Swap: If you don’t have chicken breasts, shredded rotisserie chicken is a lifesaver for a quicker prep. You could also try this with turkey or even some cooked lentils for a vegetarian version.
• Spice Level: Control the heat by adjusting the amount of jalapeño. For extra spice, leave some seeds in, or add a pinch of cayenne pepper. For a milder soup, remove all seeds and membranes from the jalapeño, or even omit it altogether.
• Bean Variety: Pinto beans or kidney beans would also work beautifully in place of or in addition to the black beans.
• Veggies: Feel free to toss in some diced bell peppers (red or green) along with the onions and jalapeño for extra color and nutrients.
• Creaminess: For a creamier soup, stir in a dollop of sour cream or a swirl of Greek yogurt right before serving.
• Extra Flavor: A bay leaf added during simmering can impart a subtle depth. Don’t forget to remove it before serving!

If you’re a fan of hearty, flavorful dishes, you might also enjoy my creamy chicken linguine recipe.

Tips for Success

A few little tricks to ensure your soup is absolutely perfect every time:

• Don’t Skip the Tortilla Strips: While you can use store-bought tortilla chips, making your own adds such a delightful fresh crunch and flavor.
• Shredding Chicken: If your chicken breasts aren’t fully cooked by the simmering time, you can always quickly poach them in the broth until done, then shred. Or, if you’re short on time, use pre-cooked shredded chicken.
• Taste and Adjust: Always taste your soup before serving and adjust the salt and lime juice as needed. Sometimes a little more of one or the other makes all the difference!
• Prep Ahead: You can chop all your vegetables and measure out your spices the day before to make the cooking process even faster. The tortilla strips can also be made ahead and stored in an airtight container.

For a different kind of comfort food, check out my recipe for easy meat lovers pizza casserole.

How to Store Chicken Tortilla Soup

This soup is a champion for leftovers!

• In the Fridge: Let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually get better overnight!
• In the Freezer: This soup freezes beautifully. Let it cool, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave. You might want to add a splash more broth or lime juice when reheating.

Store the homemade tortilla strips separately in an airtight container at room temperature to keep them crispy.

FAQs

Here are a few common questions people have about this soup:

Q: Can I make this soup vegetarian?

A: Absolutely! You can omit the chicken and add an extra can of beans (like pinto beans or cannellini beans) or some diced sweet potatoes for heartiness. You could also add some hearty vegetables like zucchini or sweet corn.

Q: How can I make the soup thicker?

A: If you prefer a thicker soup, you can mash some of the beans against the side of the pot with your spoon while it’s simmering, or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) at the end and simmer for a few more minutes until thickened.

Q: What are some other great toppings for this soup?

A: Get creative! Shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Mexican crema, chopped green onions, a sprinkle of crushed tortilla chips (if you don’t want to make your own), or even a dollop of guacamole are all fantastic options.

Q: Can I use rotisserie chicken instead of cooking chicken breasts?

A: Yes, and it’s a fantastic shortcut! About 2-3 cups of shredded rotisserie chicken added in the last 10 minutes of simmering will work perfectly.

Don’t forget to check out my recipe for easy frozen cool whip candy for another simple and delicious treat!

If you try this amazing Chicken Tortilla Soup, I’d love to hear what you think in the comments below! And for more delicious recipes and cooking inspiration, be sure to follow us on Pinterest!