Best Chicken Tortilla Soup Recipe

Hi, I’m Lina, I’m 33 and living in the United States. My love for cooking started in the most natural way—by spending time in the kitchen with my grandmother. The Best Chicken Tortilla Soup Recipe had been sitting on my Pinterest board for months, and I finally decided to make it this weekend. Honestly, it turned out even better than I expected—rich, zesty, and the aroma filled my kitchen like a cozy hug. If you’ve pinned this one too, make it today and tell me how it turned out!

Why You’ll Love This Best Chicken Tortilla Soup Recipe

This recipe checks all the boxes for cozy, flavorful cooking. It’s easy enough for busy weeknights, yet impressive enough for serving guests. The broth is light but rich, layered with roasted tomato flavor and gentle spice, and the melted Monterey jack cheese gives it that creamy, dreamy finish.

It’s also flexible — make it in your Ninja Foodi, Instant Pot, or even the Crock Pot when you want it hands-off. Plus, it’s naturally packed with protein and veggies, making it one of the best healthy tortilla soup recipes you can keep in your rotation.

Ingredients

Olive oil – Adds richness and helps the veggies soften beautifully.
Onion – The flavor base for any good soup.
Cilantro – Cooked right into the broth for a fresh herbal note.
Garlic – Brings deep, savory warmth.
Chicken broth – The heart of the soup; choose low-sodium if you prefer to control the salt.
Diced fire-roasted tomatoes – Add smoky, tangy depth.
Chicken breasts – Cooked whole until tender, then shredded.
Ground cumin – For that earthy, comforting spice.
Chili powder – Brings color and mild heat.
Cayenne pepper – Just enough to wake up your taste buds.
Bay leaves – Infuse a subtle herbal complexity.
Carrots – Add sweetness and color.
Monterey jack cheese – Melts into the broth for creaminess and richness.
Avocados – Creamy and cooling when added fresh at the end.
Tortilla chips – Crushed to thicken the soup and sprinkled on top for crunch.

Directions

Step 1: Sauté the aromatics.
In a large pot, warm the olive oil over medium heat. Add the chopped onions, a handful of cilantro, and minced garlic. Stir and let them soften until fragrant — about three minutes — as the kitchen fills with that comforting, garlicky scent.

Step 2: Build the broth.
Pour in the chicken broth, diced tomatoes, and nestle the whole chicken breasts at the bottom of the pot. Sprinkle in cumin, chili powder, cayenne, bay leaves, and salt. Give it a gentle stir, then bring everything to a lively simmer.

Step 3: Add the vegetables.
Once the soup begins to bubble, toss in the sliced carrots. Let them cook until tender and the chicken is fully cooked through — the broth will deepen in color and aroma.

Step 4: Shred the chicken.
Using tongs, lift out the chicken breasts and shred or chop them into bite-sized pieces. This step transforms the soup from simple to soul-warming. Return the shredded chicken to the pot and stir to combine.

Step 5: Add the richness.
Stir in half of the Monterey jack cheese and a handful of crushed tortilla chips. These melt and soften into the broth, thickening it just enough to feel creamy without cream.

Step 6: Taste and adjust.
If the soup feels too thick, splash in a bit more broth or water. Adjust salt and spice to your liking — this is your moment to make it perfect.

Step 7: Serve with love.
Ladle the soup into bowls, then top with more cheese, chopped cilantro, fresh avocado cubes, a squeeze of lime, and crispy tortilla strips. Every topping adds another layer of comfort and texture.

A Note on Flavor and Tradition

Chicken tortilla soup has deep roots in Mexican home cooking, where simple ingredients are layered to create incredible depth of flavor. The magic lies in sautéing the aromatics before adding the liquid — this step releases natural oils and builds that soulful, authentic taste. What you end up with is a dish that feels both humble and celebratory, a perfect balance between spice and heart.

Serving Suggestions

This Best Chicken Tortilla Soup Recipe is delicious on its own, but the toppings and sides can turn it into something truly special.

• With extra tortilla chips and avocado slices on top – The crunch of chips and the creamy avocado balance each other perfectly.
• Alongside a fresh Mexican-style salad – A crisp salad with lime dressing keeps the meal bright and light.
• With homemade salsa and guacamole – A duo of dips adds layers of spice and creaminess to every bite.
• Paired with warm flour tortillas or cornbread – Perfect for soaking up every last bit of that flavorful broth.

Pro Tips for Success

• Don’t overcook the chicken — Keep it tender and juicy by cooking only to 165°F.
• Shred the chicken while it’s warm — It falls apart effortlessly and blends better with the soup.
• Use fire-roasted tomatoes — They bring a subtle smokiness and depth that elevates the whole dish.
• Crush your tortilla chips fresh — This keeps them crunchy and flavorful, instead of soggy.
• For extra spice — Add thin slices of fresh jalapeño before serving.
• Finish with a squeeze of lime — A bright, citrusy touch brings the whole bowl to life.

Common Mistakes to Avoid

⚠️ Overcooking chicken – Makes it tough; remove it as soon as it’s done.
⚠️ Skipping the sauté – You’ll miss out on that rich, layered flavor base.
⚠️ Not enough salt – Always taste and adjust once the soup has simmered.
⚠️ Too many chips too soon – Add gradually so you can control the thickness.
⚠️ Forgetting fresh toppings – Cilantro, avocado, and lime make every spoonful shine.

Storage & Reheating

Fridge: Store airtight for 3–4 days — the flavors deepen beautifully overnight.
Freezer: Keeps perfectly for up to 2 months.
Reheat: Warm gently on the stove with a splash of broth or water to keep the texture silky and smooth.

❓ Frequently Asked Questions

Can I use leftover chicken?
Absolutely! Shred it and stir it in at the end to heat through without overcooking.

How can I thicken my chicken tortilla soup?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in while simmering. Or simply add more crushed tortilla chips to naturally thicken the broth.

Can I freeze this soup?
Yes! Let it cool completely, then freeze. Thaw overnight in the fridge before reheating for the best flavor and texture.

How long does it last in the fridge?
Up to one week when stored in an airtight container — it’s even tastier the next day.

Can I skip the cheese?
You can, but the cheese adds creaminess and body to the broth. Without it, the soup will be lighter but still flavorful.

Can I make this in the Instant Pot or Crock Pot?
Yes! Use the sauté setting to start, then pressure-cook for 5 minutes or slow-cook for 4–6 hours until the chicken is tender and the broth is infused with flavor.

Closing Paragraph

This easy chicken tortilla soup is one of those rare recipes that feels like comfort in a bowl. It’s simple enough for a weeknight, nourishing enough to serve your family, and flavorful enough to share with friends. Whether you make it on the stove, in the Instant Pot, or in your slow cooker, it’s always satisfying — a warm hug disguised as dinner.

Final Thoughts

There’s a reason this has become one of my most-requested recipes. Every spoonful feels like home — smoky, spicy, and just a little indulgent. I hope it brings the same joy and comfort to your table as it does to mine.