Chicken Tortilla Soup is a bold, comforting dish that blends the warmth of a tomato-based broth with tender shredded chicken, hearty beans, sweet corn, and a kick of spice. Topped with crispy tortilla strips, creamy avocado, and fresh cilantro, it’s a Mexican-inspired classic that’s perfect for chilly nights, casual gatherings, or weeknight dinners. This version is simmered from scratch, delivering layers of flavor in every spoonful. It’s easy to customize, freezer-friendly, and guaranteed to become a staple in your soup rotation.
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pinch cayenne pepper (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 2 boneless, skinless chicken breasts
- Juice of 1 lime
- ⅓ cup chopped fresh cilantro
- Salt and pepper to taste
For the Tortilla Strips:
- 6 small corn tortillas, cut into thin strips
- ¼ cup vegetable oil
- Salt to taste
Optional Toppings:
- Sliced avocado
- Shredded Monterey Jack or cheddar cheese
- Sour cream
- Lime wedges
- Extra cilantro
👩🍳 Instructions
Step 1: Make the Tortilla Strips
Cut corn tortillas into ¼-inch strips. Heat vegetable oil in a skillet over medium-high heat. Fry the strips in batches until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with salt while warm. Set aside.
Step 2: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and jalapeño. Sauté for 3–5 minutes until softened and fragrant. Stir in cumin, chili powder, and cayenne pepper, toasting the spices for 1 minute to deepen their flavor.
Step 3: Build the Soup Base
Add crushed tomatoes, diced tomatoes with chilies, black beans, corn, and chicken broth to the pot. Stir to combine. Nestle the chicken breasts into the soup and bring to a boil. Reduce heat to low and simmer uncovered for 20–25 minutes, or until the chicken is cooked through.
Step 4: Shred the Chicken
Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the soup and stir in lime juice and chopped cilantro. Simmer for an additional 5 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, shredded cheese, sour cream, and extra cilantro. Serve with lime wedges on the side for a fresh burst of citrus.
🍽️ Tips & Variations
- Creamy Twist: Stir in ½ cup of cream cheese or heavy cream for a richer broth.
- Vegetarian Option: Skip the chicken and use vegetable broth. Add extra beans or sautéed mushrooms.
- Spicy Boost: Add chipotle peppers in adobo or extra jalapeño for more heat.
- Slow Cooker Method: Combine all ingredients except lime juice and cilantro in a slow cooker. Cook on low for 6 hours. Shred chicken, stir in lime and cilantro, and serve.
- Make-Ahead: Soup can be made 1–2 days ahead and tastes even better after resting.
🧊 Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave. Add fresh toppings before serving.
This Chicken Tortilla Soup is zesty, hearty, and endlessly customizable—a bowl of comfort with a kick. Want to try a creamy version or a tropical pineapple twist next? I’ve got ideas that’ll keep your soup game sizzling.