This hearty and flavorful chicken tortilla soup is packed with tender shredded chicken, bold spices, and a delicious combination of vegetables. Topped with crunchy tortilla strips and fresh toppings, it's a comforting and satisfying meal for any day of the week.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, minced (optional for spice)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon oregano
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
1 ½ cups cooked chicken, shredded (rotisserie works great!)
1 cup corn kernels (fresh, frozen, or canned)
1 (14 oz) can black beans, rinsed and drained
Juice of 1 lime
Salt and pepper, to taste
For topping:
Tortilla strips or crushed tortilla chips
Fresh cilantro, chopped
Diced avocado
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Sour cream
Directions
Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and bell peppers. Sauté until softened, about 5 minutes. Add the jalapeño if using.
Add Spices
Stir in the ground cumin, chili powder, smoked paprika, and oregano. Cook for about 1 minute until the spices are fragrant.
Build the Soup Base
Pour in the diced tomatoes with their juices and the chicken broth. Stir everything together.
Simmer with Chicken and Veggies
Bring the soup to a gentle simmer. Add the shredded chicken, corn, and black beans. Let it simmer for 15-20 minutes so the flavors can meld together.
Add Lime and Season
Stir in the lime juice and adjust the seasoning with salt and pepper to taste.
Serve and Top
Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream if desired.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
Make it creamy: Stir in a splash of heavy cream or coconut milk for a creamier texture.
Spice it up: Add a chopped chipotle pepper in adobo sauce for extra smokiness and heat.
Vegetarian version: Swap the chicken for extra beans and use vegetable broth instead.
Low-carb option: Skip the black beans and corn and add extra diced bell peppers or zucchini.
Slow cooker method: Add all the ingredients except the lime juice and toppings to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in portions for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheat: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between. If frozen, thaw in the fridge overnight before reheating.
FAQs
How can I thicken chicken tortilla soup?
I like to blend a small portion of the soup and stir it back in to make it thicker. Adding crushed tortilla chips while simmering also helps thicken the broth.
Can I make this soup in a slow cooker?
Yes! I add all the ingredients (except lime juice and toppings) to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Then, I stir in the lime juice before serving.
What’s the best way to add extra heat?
For more spice, I add an extra jalapeño, a chopped chipotle pepper in adobo sauce, or a pinch of cayenne pepper.
Can I use fresh tomatoes instead of canned?
Absolutely! I use about 2 cups of chopped fresh tomatoes instead of canned diced tomatoes. If they aren’t very juicy, I add a little extra broth.
What’s the best way to make crispy tortilla strips?
I cut corn tortillas into thin strips, toss them with a little oil, and bake them at 375°F for 10-12 minutes until crispy.
Conclusion
This chicken tortilla soup is a perfect blend of bold flavors, tender chicken, and comforting warmth. Whether I make it on the stovetop or in a slow cooker, it’s always a crowd-pleaser. With plenty of topping options and variations, I can customize it exactly how I like. It’s an easy, delicious, and satisfying meal that’s great for meal prep, too.
Recipe:
Chicken Tortilla Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This easy and flavorful Chicken Tortilla Soup combines tender shredded chicken, bold spices, and fresh vegetables for a delicious, comforting meal. Topped with crispy tortilla strips, fresh cilantro, and creamy avocado, it's perfect for any day of the week. A great way to use leftover rotisserie chicken, this hearty soup is customizable and versatile!
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño, minced (optional for spice)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon oregano
1 (14.5 oz) can diced tomatoes
4 cups chicken broth
1 ½ cups cooked chicken, shredded (rotisserie works great!)
1 cup corn kernels (fresh, frozen, or canned)
1 (14 oz) can black beans, rinsed and drained
Juice of 1 lime
Salt and pepper, to taste
For topping:
Tortilla strips or crushed tortilla chips
Fresh cilantro, chopped
Diced avocado
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Sour cream
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell peppers. Sauté for 5 minutes until softened. Add jalapeño if using.
- Add Spices: Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Build Soup Base: Add diced tomatoes and chicken broth. Stir to combine.
- Simmer with Chicken and Veggies: Bring the soup to a simmer. Add shredded chicken, corn, and black beans. Let it simmer for 15-20 minutes.
- Add Lime and Season: Stir in lime juice, and season with salt and pepper to taste.
- Serve and Top: Ladle soup into bowls and top with tortilla strips, cilantro, avocado, cheese, and sour cream.
Notes
For creamier soup, stir in a splash of heavy cream or coconut milk.
For extra heat, add a chipotle pepper in adobo sauce or cayenne pepper.
If you prefer a vegetarian version, replace chicken with extra beans and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
