Nothing warms my soul quite like a steaming bowl of chicken tortilla soup on a chilly evening. The rich broth, tender chicken, and crispy tortilla strips take me right back to my first taste of authentic Mexican street food during a rainy vacation in Oaxaca. I came home determined to recreate that magic in my own kitchen, and after years of tweaking, I’ve landed on this foolproof recipe that’s become my family’s cold-weather staple. What I love most is how this chicken tortilla soup manages to be both comforting and exciting – the cumin and chili powder give it depth, while fresh toppings like avocado and cilantro keep every bite bright. Best part? It comes together in under an hour, making it perfect for busy weeknights when you need something hearty fast.
Why You’ll Love This Chicken Tortilla Soup
Oh, where do I even start? This chicken tortilla soup checks all the boxes for me:
- Quick & easy: Ready in under an hour – perfect when you’re starving after work!
- Flavor bomb: That combo of cumin, chili powder, and fresh toppings? Absolute magic.
- Super customizable: Not a cilantro fan? Skip it! Want it spicier? Add jalapeños!
- Weeknight hero: Uses pantry staples plus a few fresh ingredients – no fancy shopping needed.
- Meal prep friendly: Tastes even better the next day (just fry fresh tortilla strips when serving).
Seriously, this soup has saved me on more rushed evenings than I can count. The leftovers? Even better – the flavors just keep getting happier together in the fridge!
Ingredients for Chicken Tortilla Soup
Gather these simple ingredients – I promise you probably have most of them already! I’ve separated them into what goes in the soup itself and the fun toppings that make each bowl special. Trust me, don’t skip the garnishes – they’re what take this chicken tortilla soup from good to “oh my goodness, can I have seconds?”
For the Soup:
- 1 tbsp olive oil – for sautéing those aromatics
- 1 onion, diced – yellow or white works great
- 2 garlic cloves, minced – fresh is best here!
- 1 bell pepper, diced – I love red for sweetness, but any color works
- 1 can (14.5 oz) diced tomatoes – with their juices for extra flavor
- 4 cups chicken broth – homemade or good quality store-bought
- 2 cups cooked chicken, shredded – rotisserie chicken is my weeknight cheat
- 1 tsp cumin – that warm, earthy base note
- 1 tsp chili powder – adjust to your spice preference
- 1/2 tsp salt – plus more to taste
- 1/4 tsp black pepper – freshly cracked if you’ve got it
For Garnish:
- 4 corn tortillas, cut into strips – fry them crispy or bake if you prefer
- 1/2 cup shredded cheese – I’m partial to Monterey Jack or cheddar
- 1/4 cup fresh cilantro, chopped – stems and all for maximum flavor
- 1 avocado, diced – adds that creamy contrast
- 1/4 cup sour cream – or Greek yogurt if you’re feeling virtuous
See? Nothing too fancy, just honest ingredients that come together beautifully. Pro tip: prep everything before you start cooking – it makes the process so much smoother!
How to Make Chicken Tortilla Soup
Alright, let’s get cooking! This chicken tortilla soup comes together in three simple steps – sauté, simmer, and crisp. I’ll walk you through each one with all my little tricks to make sure your soup turns out perfect every time. Don’t worry if you’re not a pro – this recipe is foolproof!
Step 1: Sauté the Aromatics
First, grab your favorite big pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your diced onions and give them about 3 minutes to get translucent – you’ll know they’re ready when your kitchen smells amazing. Add the garlic and bell pepper next, stirring constantly for about 2 minutes until everything’s softened but not browned. Careful here – burnt garlic is bitter, and we want sweet, mellow flavors!
Step 2: Simmer the Soup
Now the fun begins! Dump in those diced tomatoes (juice and all), chicken broth, shredded chicken, and all your spices. Give it a good stir and crank up the heat until it bubbles. Once boiling, reduce to a gentle simmer – you want occasional bubbles breaking the surface. Set your timer for 20 minutes – this lets all those flavors get to know each other. If you’re like me and can’t resist tasting, add more salt or spices now if needed.
Step 3: Fry the Tortilla Strips
While the soup works its magic, let’s tackle those tortilla strips. Heat about 1/4 inch of oil in a small skillet over medium-high heat. Test it with one strip – if it sizzles immediately, you’re golden. Fry the strips in batches (don’t crowd them!) for just 1-2 minutes per side until crispy and lightly golden. Drain on paper towels and sprinkle with a pinch of salt while still hot. Pro tip: they’ll keep crisping as they cool, so err on the side of underdone!
That’s it! Now just ladle your gorgeous soup into bowls and pile on those crispy tortilla strips and all your favorite toppings. If you’re looking for more chicken soup inspiration, check out my easy chicken soup guide for variations. But honestly? This chicken tortilla soup is hard to beat!
Tips for the Best Chicken Tortilla Soup
After making this chicken tortilla soup more times than I can count, I’ve picked up some tricks that’ll take yours from good to “holy moly, what’s your secret?” good:
- Rotisserie chicken is your friend: When I’m short on time (which is always), I grab a pre-cooked chicken from the store. Just shred it up – the skin adds bonus flavor!
- Spice it your way: Start with the recipe’s chili powder amount, then taste and add more if you’re feeling bold. A pinch of cayenne kicks it up nicely.
- Squeeze of lime: Right before serving, a quick lime wedge squeeze brightens everything up. My kids fight over who gets to do this part!
- Broth matters: If you’ve got homemade chicken stock, use it! Otherwise, look for low-sodium versions so you can control the salt.
- Texture play: Keep those tortilla strips separate until serving – they stay crispier that way. I serve them in little bowls so everyone can add their own.
Remember – recipes are guidelines, not rules! Make this chicken tortilla soup your own.
Serving Suggestions for Chicken Tortilla Soup
Here’s where the real fun begins – turning your chicken tortilla soup into a restaurant-worthy meal! I always set up a little topping bar when I serve this – it lets everyone customize their bowl just how they like it. My must-haves:
- The classics: That crispy tortilla strips, shredded cheese, and fresh cilantro we already prepped – non-negotiable!
- Creamy extras: Sour cream or Greek yogurt for cooling the spice, plus ripe avocado chunks
- Fresh zing: Thinly sliced radishes and lime wedges – trust me, they cut through the richness perfectly
- Heat lovers: Diced jalapeños or a drizzle of hot sauce for those who want more kick
For sides, warm flour tortillas are my go-to, but cilantro lime rice works great too if you want something heartier. Presentation tip? Layer those toppings artfully – I do tortilla strips first so they stay somewhat crispy, then cheese to melt slightly, then the cold garnishes on top. If you love these flavors, you’ll adore my classic beef taco recipe – same fun topping concept!
Storage and Reheating Instructions
Listen, I know you’ll probably want to eat this whole pot of chicken tortilla soup at once – trust me, I get it! But if you miraculously have leftovers (hey, it happens), here’s how to keep them tasting fresh:
Let the soup cool slightly before transferring it to an airtight container. It’ll keep happily in the fridge for 3-4 days – any longer and those tortilla strips start getting sad in the broth. When you’re ready for round two, reheat gently on the stove over low heat or in the microwave at 50% power. Whatever you do, don’t boil it aggressively or you’ll toughen that tender chicken. I always wait to add fresh tortilla strips and garnishes until just before serving – keeps everything crisp and bright!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this chicken tortilla soup (based on my exact ingredients, of course – yours might vary slightly):
- Calories: About 320 per serving – hearty but not heavy!
- Protein: 22g from that tender chicken – keeps you full longer
- Carbs: 25g (mostly from the tortillas and veggies)
- Fiber: 6g thanks to all those fresh ingredients
- Fat: 16g (the good kind from avocado and olive oil)
Remember, these numbers can change depending on your exact ingredients – like if you go heavy on the cheese or light on the tortilla strips. But honestly? This soup is packed with so much fresh goodness, I never stress about the numbers!
Frequently Asked Questions
Can I use store-bought tortilla chips instead of frying my own?
Absolutely! While I love the fresh crunch of homemade tortilla strips, good quality store-bought tortilla chips work great in a pinch. Just crush them slightly before topping your chicken tortilla soup – they’ll soak up the broth beautifully. My favorite trick? Use the lime-flavored ones for an extra zesty kick!
How can I make this chicken tortilla soup spicier?
Oh, I love this question! For more heat, try adding a diced jalapeño with the bell peppers, or stir in 1/2 teaspoon of cayenne pepper with the other spices. My personal favorite? A few dashes of hot sauce right before serving – the vinegar tang cuts through the richness perfectly. Just remember – you can always add more spice, but you can’t take it out!
Can I freeze this soup?
You sure can, with one important note – freeze it without the tortilla strips and garnishes. The soup base freezes beautifully for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, reheat gently, and add fresh toppings. The texture might change slightly (those tomatoes can get a bit softer), but the flavor will still be amazing. Perfect for meal prep!
What’s the best way to shred chicken for this recipe?
I’ve tried every method under the sun, and here’s my foolproof trick: use two forks to pull apart slightly cooled chicken (freshly cooked or rotisserie). If you’re in a hurry, pop warm chicken in your stand mixer with the paddle attachment for 30 seconds on low – sounds crazy, but it works like magic! Just don’t overmix or it’ll turn mushy.
Can I make this chicken tortilla soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and replace the chicken with black beans or pinto beans (about 2 cans, drained and rinsed). You’ll still get that satisfying texture and protein boost. The spices and toppings carry so much flavor that no one will miss the meat – promise!
Try This Chicken Tortilla Soup Today
What are you waiting for? Grab that pot and let’s make some magic happen! This chicken tortilla soup is seriously one of those recipes that’ll make you feel like a kitchen rockstar with minimal effort. I can’t wait for you to experience how those simple ingredients transform into something extraordinary. When you do make it (because you totally should tonight!), snap a pic and tag me – I love seeing your creations! Nothing makes me happier than knowing this recipe is warming bellies and creating memories in your home too. Now go on – your perfect bowl of comfort awaits!
Chicken Tortilla Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Add diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- While the soup simmers, fry the tortilla strips in a small amount of oil until crispy, about 2-3 minutes. Drain on paper towels.
- Ladle the soup into bowls and top with tortilla strips, shredded cheese, cilantro, avocado, and sour cream.