The Best Chicken Tortilla Soup Recipe

I’ve always been a fan of soup, especially when it’s both comforting and full of flavor. A few years ago, I was looking for a new soup recipe to try out and stumbled upon chicken tortilla soup. I gave it a go, and after a few adjustments, I created a version that has become a family favorite. The combination of tender chicken, flavorful broth, and crispy tortilla strips is just the right balance of textures and tastes. It’s one of those recipes that’s perfect for dinner on a chilly evening, or even for a quick lunch.

This soup is easy to make and can be made ahead of time, making it perfect for busy weeks. Plus, it’s so versatile—you can adjust the spice level or add extra toppings to suit your family’s taste. Whether you’re having it on a cold day or serving it for guests, this chicken tortilla soup is always a hit.

Servings	Total
6	44mins

Where Did You Learn This Recipe?

I came across chicken tortilla soup when I was looking for ways to incorporate more chicken into our meals. After trying a few recipes and tweaking them to our liking, I ended up with this version that everyone loves. Over time, I’ve made small adjustments to the seasonings, and now it’s a regular meal in our rotation. It’s one of those dishes that always makes me feel like I’m treating my family to something special, even though it’s easy to make.

Why Chicken Tortilla Soup

Chicken tortilla soup is the perfect meal for so many reasons. First, it’s simple to make, which makes it great for busy weeknights. The broth is full of flavor, and the chicken provides protein, while the crunchy tortilla strips and fresh toppings add texture and a bit of excitement to the soup. Plus, it’s easy to adjust the spice level and toppings to suit everyone’s preferences. Whether you like it mild or with a bit of heat, you can easily customize it. It’s the kind of dish that satisfies without being too heavy.

What is Chicken Tortilla Soup Made of?

Chicken tortilla soup is made with simple ingredients that come together to create a rich, comforting soup:

• Chicken – Boneless, skinless chicken breasts or thighs are cooked and shredded for the soup.
• Broth – Chicken broth is used as the base, creating a flavorful and savory liquid.
• Tomatoes – Diced tomatoes add depth and tang to the broth.
• Onions, garlic, and spices – These are sautéed to build the flavor foundation for the soup.
• Tortillas – Corn tortillas are cut into strips, fried, and added as a crunchy topping.
• Toppings – Common toppings include shredded cheese, sour cream, avocado, cilantro, and lime wedges.

What to Have with Chicken Tortilla Soup

Chicken tortilla soup is delicious on its own, but it pairs wonderfully with:

• Mexican rice – A side of rice complements the soup and soaks up the extra broth.
• Cornbread – The sweetness of cornbread balances the flavors of the soup.
• Side salad – A light, fresh salad with a citrus vinaigrette cuts through the richness of the soup.
• Grilled cheese or quesadillas – A grilled cheese sandwich or quesadilla makes for a hearty side that complements the flavors of the soup.

Is Chicken Tortilla Soup Healthy?

Chicken tortilla soup can be a healthy option if you use lean chicken and low-sodium broth. It’s loaded with vegetables, and the spices add flavor without adding unnecessary calories. For a lighter version, you can reduce the amount of oil used to fry the tortilla strips or bake them instead of frying. If you’re looking to make it even healthier, you can add extra veggies like corn or beans to boost the nutrition. This soup is full of flavor and offers a good balance of protein, fiber, and vitamins, making it a great choice for a wholesome meal.

Kitchen Equipment

You’ll need:

• Large pot or Dutch oven for cooking the soup
• Knife and cutting board for chopping vegetables and chicken
• Spoon for stirring
• Small skillet for frying the tortilla strips (optional)
• Ladle for serving

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 6 small corn tortillas, cut into strips
• 1 tablespoon vegetable oil
• Optional toppings: sour cream, shredded cheese, avocado, cilantro, lime wedges

How To Make Chicken Tortilla Soup

Step 1: Cook the Chicken

In a large pot or Dutch oven, bring 6 cups of chicken broth to a simmer over medium heat. Add the boneless, skinless chicken breasts or thighs, making sure they are fully submerged. Let the chicken simmer for about 15-20 minutes, or until fully cooked and tender.

Once the chicken is cooked, remove it from the pot and place it on a cutting board. Let it cool slightly, then shred it with two forks and set it aside.

Step 2: Sauté the Aromatics

In the same pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.

Next, add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.

Step 3: Build the Flavorful Broth

Pour in the 14.5 oz can of diced tomatoes (with juices) and return the shredded chicken to the pot. Stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of paprika. Season with salt and pepper to taste.

Bring the soup to a gentle boil, then reduce the heat and let it simmer for another 10 minutes, allowing the flavors to meld together.

Step 4: Make the Crispy Tortilla Strips (Optional but Recommended!)

While the soup is simmering, prepare the crispy tortilla strips for garnish:

• Heat 1 tablespoon of vegetable oil in a small skillet over medium heat.
• Add the cut tortilla strips in batches and fry for 1-2 minutes per side, or until crispy and golden brown.
• Remove from the oil and place them on a paper towel-lined plate to drain any excess oil. Sprinkle with a pinch of salt while they’re still warm.

If you prefer a lighter version, you can bake the tortilla strips at 375°F (190°C) for 8-10 minutes, flipping halfway through.

Step 5: Taste and Serve

Give the soup a final taste and adjust the seasoning if needed. Ladle the hot Chicken Tortilla Soup into bowls and top with crispy tortilla strips.

For extra flavor, add optional toppings like sour cream, shredded cheese, avocado slices, chopped cilantro, or a squeeze of fresh lime juice.

Tips

• Make it spicier – If you like more heat, add a diced jalapeño or extra chili powder to the soup.
• Skip the frying – To make this dish lighter, you can bake the tortilla strips at 350°F for about 10-15 minutes instead of frying them.
• Make ahead – You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a little extra broth if needed.

FAQs

1. Can I use rotisserie chicken?
Yes, rotisserie chicken works great in this recipe! Just shred it and add it to the soup when the chicken is added.

2. Can I freeze chicken tortilla soup?
Yes, you can freeze the soup, but I recommend freezing the broth and chicken separately from the fried tortilla strips to maintain the texture. The soup can be stored in an airtight container for up to 3 months.

3. Can I add beans to the soup?
Yes, adding beans like black beans or kidney beans would be a great addition to the soup, making it even heartier and adding more fiber.

Conclusion

Chicken tortilla soup is a flavorful and comforting dish that’s easy to make and even easier to enjoy. Whether you’re cooking for your family or having friends over, this soup is sure to be a hit. With tender chicken, a flavorful broth, and crunchy tortilla strips, it’s the perfect balance of textures and tastes. Try it out and enjoy a bowl of delicious homemade soup!

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