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.
Equipment
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.