chicken tortilla soup recipe

Chicken Tortilla Soup Recipe — For me, cooking has always been about comfort and connection. I’m Salma, a 32-year-old home cook living in the United States, and this Chicken Tortilla Soup recipe holds a special place in my kitchen. It brings together tender shredded chicken, corn, beans, and warm spices in a rich, tomato-based broth that feels like a hug in a bowl. I learned to make it through countless online recipes and late-night experiments, but now it’s one of my most loved dishes. Simple, hearty, and full of flavor—it’s proof that great food starts with heart, not perfection.

Why You’ll Love This chicken tortilla soup recipe

You’ll love this recipe because it’s everything comfort food should be — hearty, colorful, and full of flavor. Each bite offers a perfect balance of soft shredded chicken, creamy beans, and crunchy homemade tortilla strips. It’s family-friendly, easy to make, and endlessly adaptable. Whether you’re feeding a crowd or meal-prepping for the week, this soup gets better with time as the flavors meld beautifully in the fridge.

Ingredients (Detailed & Humanized)

2 Tbsp light olive oil – adds a smooth, rich base for sautéing
1 large yellow onion, chopped – brings gentle sweetness and aroma
4 garlic cloves, minced – adds warmth and depth to every bite
1–2 jalapeño peppers, seeded and diced – for just the right amount of heat
32 oz chicken broth – forms the hearty, flavorful base
28 oz can crushed tomatoes – gives the soup its signature rich body
1 lb chicken breasts (2 medium) – tender, lean protein that shreds perfectly
15 oz can corn, drained and rinsed – adds sweetness and color
15 oz can black beans, drained and rinsed – hearty texture and added protein
1½ tsp chili powder – for that deep, earthy spice
1½ tsp ground cumin – warm and smoky flavor boost
1 tsp salt (or to taste) – brings everything into balance
⅓ cup cilantro, chopped (plus more for garnish) – bright and fresh at the finish
1½ Tbsp lime juice (from 1 lime) – a zesty touch that ties it all together
For Homemade Tortilla Strips:
¼ cup olive oil – helps the strips fry up golden and crisp
8 (6”) corn tortillas – the crunchy topping that makes this soup irresistible
For Toppings:
1 large avocado, diced – creamy contrast to the spicy broth
1 lime, cut into wedges – perfect for a fresh squeeze before serving

Directions (Step-by-Step Cooking Guide)

Step 1: Start with the tortilla strips. Heat olive oil in a skillet over medium-high heat. Cut the tortillas into thin strips, then fry them in small batches until golden and crispy. Drain on paper towels and set aside.
Step 2: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion, minced garlic, and jalapeño. Stir until fragrant and softened, about a few minutes — your kitchen will smell incredible.
Step 3: Pour in the chicken broth and crushed tomatoes, then add the chicken breasts, corn, beans, chili powder, cumin, and salt. Give it a good stir to mix everything evenly.
Step 4: Bring the soup to a gentle boil, then reduce the heat and let it simmer until the chicken is cooked through and tender. The broth will deepen in color and aroma.
Step 5: Remove the chicken from the pot and shred it with two forks. It should pull apart easily. Return the shredded chicken to the pot and simmer for another few minutes to let the flavors blend.
Step 6: Finish the soup by stirring in the chopped cilantro and fresh lime juice. This brightens everything up and adds that unmistakable fresh note.
Step 7: Ladle the soup into bowls and top generously with crispy tortilla strips, diced avocado, extra cilantro, and a wedge of lime.

Cultural or Technique Note

Chicken Tortilla Soup is a beloved dish inspired by traditional Mexican flavors — a comforting blend of smoky spices, tomatoes, and crispy tortilla accents. It’s a perfect example of how simple ingredients can come together to create something deeply flavorful and satisfying. The layering of textures — crunchy, tender, and silky — makes this recipe a timeless classic.

Serving Suggestions

With rice or quinoa for extra heartiness
Paired with a side of cornbread or dinner rolls
Topped with shredded cheese and sour cream
Served with a crisp green salad for a lighter meal

Pro Tips for Success

Use leftover rotisserie chicken to save time and add extra flavor.
Fry tortilla strips fresh — they make a huge difference in texture.
Adjust spice by adding or reducing jalapeño to your liking.
Add lime juice right before serving for the brightest flavor.
If you like a thicker soup, mash a few beans before adding them in.
Don’t skip the fresh cilantro — it ties everything together beautifully.

Common Mistakes to Avoid

⚠️ Overcooking the chicken: Once your chicken is tender, remove and shred it right away. Overcooking makes it tough and dry.
⚠️ Skipping the lime: Fresh lime juice adds the brightness that balances the rich tomato and spice base. Without it, the soup can taste flat.
⚠️ Using stale tortillas: Old tortillas absorb oil unevenly and turn chewy instead of crisp. Use fresh corn tortillas for the perfect crunch.
⚠️ Adding avocado too early: Avocado browns quickly in hot soup—always add it just before serving for that creamy, vibrant finish.
⚠️ Forgetting to taste and season before serving: Broths and canned tomatoes vary in salt levels, so do a final taste test and adjust as needed for the best flavor.

Storage & Reheating

Fridge: Store your Chicken Tortilla Soup in an airtight container for 3–4 days. The flavors actually deepen as it sits, making leftovers even better.
Freezer: Keep it airtight and freeze for up to 2 months. Leave off the toppings and tortilla strips until you’re ready to serve.
Reheat: Warm slowly over low heat on the stove or in the oven, adding a splash of broth or water if it’s thickened. This keeps the texture silky and the flavors fresh.

Frequently Asked Questions (FAQ)
Can I make this Chicken Tortilla Soup in a slow cooker?
Definitely! Add all the ingredients except lime and cilantro, cook on low for 6 hours or high for 3–4 hours. Stir in lime juice and cilantro right before serving for that fresh pop of flavor.

Q2: How can I make this soup spicier?
Turn up the heat by adding more jalapeños, a pinch of cayenne, or a few drops of your favorite hot sauce.

Q3: Can I use leftover chicken?
Yes! Leftover or rotisserie chicken works perfectly. Just shred it and add it toward the end so it stays juicy and tender.

Q4: How do I keep the tortilla strips crispy?
Store them separately in an airtight container at room temperature. Add them to the soup right before serving for that satisfying crunch.

Closing Paragraph

This Chicken Tortilla Soup is everything you want on a chilly evening — hearty, colorful, and comforting in every spoonful. With tender chicken, smoky spices, and crunchy tortilla strips, it’s a meal that warms you from the inside out. Customize it with your favorite toppings, make it mild or spicy, and enjoy the leftovers all week long.

Final Thoughts

I make this soup whenever I need something cozy but quick — it never fails to lift my spirits. The combination of textures, the gentle spice, and that squeeze of lime at the end just make it feel special every single time. I hope it becomes one of your go-to comfort meals, too.