Chicken Tortilla Soup — Hi, I’m Asmaa. I’m 29 years old, and some of my happiest memories are from the kitchen, standing beside my mom as she showed me how to stir, season, and taste with care.
Tonight, as I follow a slow-paced YouTube cooking tutorial for Chicken Tortilla Soup, I can almost hear her soft voice guiding me through each step. The gentle sizzle of onions, the warmth of cumin in the air, and the slow swirl of the spoon bring me back to those tender moments. Cooking feels like coming home calm, steady, and full of heart.
Follow along and tell me how it turns out maybe it’ll bring back a few memories too.
Why You’ll Love This Recipe
This soup has everything you want in a cozy dinner — rich flavor, minimal prep, and simple cleanup. It’s made in one pot and ready in just about 30 minutes, making it ideal for busy nights. The ingredients are wholesome and pantry-friendly, so you can whip it up anytime.
Whether you love that smoky chipotle heat or crave a protein-packed meal that doesn’t feel heavy, this recipe delivers. It’s family-friendly, budget-friendly, and full of feel-good flavor.
Ingredients
For the Soup:
- Chicken breasts or thighs (boneless, skinless): Tender and full of protein.
- Extra virgin olive oil: Adds richness and helps brown the chicken.
- Yellow onion: Sweet, aromatic base flavor.
- Garlic: Brings warmth and depth to every bite.
- Chipotle powder: Smoky, spicy kick that makes it unforgettable.
- Cumin: Earthy spice that ties everything together.
- Salt and pepper: Essential for balance and depth.
- Tomato sauce: Adds tangy richness to the broth.
- Diced green chiles: Mild heat and flavor complexity.
- Black beans: Hearty texture and satisfying bite.
- Chicken stock: Creates a rich, flavorful soup base.
For the Toppings:
- Tortilla chips: Crunchy contrast to the warm soup.
- Sour cream: Creamy, cooling touch.
- Chopped cilantro: Fresh, bright finish.
- Lime juice: Brings zest and balance.
Directions
- Sear the chicken. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and sear on both sides until golden brown — about 3–5 minutes per side. This adds flavor to the broth.
- Build the base. Add the diced onion and chopped garlic, letting them sauté for a few minutes until fragrant. Stir in the chipotle powder, cumin, salt, and pepper.
- Add the liquids. Pour in the tomato sauce, black beans, diced green chiles, and chicken stock. Give it all a good stir to combine.
- Simmer to perfection. Bring the mixture to a boil, then reduce heat and simmer for about 20–25 minutes, or until the chicken is fully cooked through and tender.
- Shred the chicken. Remove the chicken from the pot, shred it using two forks, and return it to the soup. Stir to combine and soak up all that smoky, tomato-rich broth.
- Add your toppings. Serve the soup in bowls and finish with tortilla chips, a spoonful of sour cream, and fresh cilantro.
- Optional extras. Add cheese, avocado, or lime wedges for extra flair.
Cultural or Technique Note
Chicken Tortilla Soup is a classic inspired by Mexican comfort cooking — a perfect blend of bold spices and homestyle simplicity. The technique of simmering the chicken directly in the broth infuses every spoonful with rich, smoky flavor. It’s the kind of meal that feels like a warm hug, rooted in tradition but endlessly adaptable.
Serving Suggestions
This Chicken Tortilla Soup is endlessly versatile — you can dress it up or keep it simple, depending on your mood. Here are some cozy ways to serve it:
- With warm cornbread or cheese quesadillas: Perfect for soaking up the rich tomato broth.
- Over rice for a heartier meal: The grains soak in the smoky flavors beautifully.
- Alongside a crisp green salad: Adds freshness and crunch to balance the warmth of the soup.
- With avocado slices and extra lime juice: Creamy, tangy, and vibrant — a finishing touch that elevates each spoonful.
Pro Tips for Success
To make your Chicken Tortilla Soup taste like it came straight from a cozy kitchen memory, keep these simple tricks in mind:
- Shred the chicken while it’s warm — it falls apart easily and mixes better into the broth.
- Use fresh lime juice just before serving to brighten the flavors.
- Keep tortilla chips or strips on the side until serving to preserve their crispness.
- Add extra broth if you prefer a lighter, more sip-able soup.
- Taste before serving — different chili powders vary in spice intensity.
- For a creamier texture, swirl in a spoonful of sour cream or Greek yogurt before serving.
Common Mistakes to Avoid
Even a simple recipe like this can go wrong if you rush it — here’s what to watch out for:
- Overcooking the chicken: It can turn dry; simmer just until tender.
- Skipping the sear: Don’t skip this — it builds depth and richness.
- Adding tortilla chips too early: They’ll lose their crunch — top just before serving.
- Forgetting to season the broth: Always taste and adjust salt and spices at the end.
- Not draining canned beans: The extra liquid can make your soup overly thick or salty.
Storage & Reheating
Make extra — this soup tastes even better the next day!
- Fridge: Store airtight for 3–4 days.
- Freezer: Store airtight for up to 2 months.
- Reheat: Warm gently on the stove or in the microwave with a splash of broth or water to keep it smooth and silky.
Frequently Asked Questions
Q: How do you store Chicken Tortilla Soup?
: Store in an airtight container in the refrigerator for several days. Keep the tortilla chips or strips separate so they stay crisp.
Q: Can I make my own homemade tortilla strips?
: Absolutely! Cut corn tortillas into thin strips, fry in olive oil until golden and crispy, and season lightly with salt.
Q: Can I use chicken broth instead of chicken stock?
: You can, though stock adds a deeper, more robust flavor to the soup.
Q: Can I make this soup in a slow cooker?
: Yes! Add all ingredients to a slow cooker and cook on high for 4–6 hours — no need to babysit the pot.
Q: Can I use rotisserie chicken?
: Definitely. Add shredded rotisserie chicken during the last few minutes of cooking for an easy, time-saving shortcut.
Closing Paragraph
This Chicken Tortilla Soup brings everything you love about home cooking together — warmth, ease, and incredible flavor. Whether you’re cooking for the family or just craving a cozy solo dinner, this soup never disappoints. Customize it with your favorite toppings, make it as mild or spicy as you like, and enjoy every comforting spoonful.
Final Thoughts
There’s something special about a pot of soup simmering away — the aroma, the anticipation, the first steamy bite. This Chicken Tortilla Soup is one I make whenever I need a little comfort or a taste of sunshine on a cold day. I hope it brings the same warmth to your table as it does to mine.
Chicken Tortilla Soup
Equipment
- Large Pot or Dutch Oven
- Knife
- Cutting board
- Ladle
- Tongs
Ingredients
For the Soup
- 1 lb chicken breasts or thighs boneless, skinless
- 1 tbsp extra virgin olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 tsp chipotle powder
- 1 tsp ground cumin
- salt and black pepper to taste
- 1 cup tomato sauce
- 1 can diced green chiles undrained, about 4 oz
- 1 can black beans drained and rinsed
- 4 cups chicken stock
For the Toppings
- tortilla chips for serving
- sour cream for topping
- chopped cilantro fresh
- lime juice to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sear the chicken for 3–5 minutes per side until golden. Remove and set aside.
- Add onion and garlic. Sauté until softened, then stir in chipotle powder, cumin, salt, and pepper.
- Pour in tomato sauce, black beans, green chiles, and chicken stock. Stir to combine.
- Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, and return to the pot. Stir to soak in all the flavor.
- Serve hot, topped with tortilla chips, sour cream, chopped cilantro, and a squeeze of lime.