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There’s something almost magical about a bowl of chicken tortilla soup, isn’t there? It’s a hug in a bowl, a fiesta of flavors.
It’s the kind of meal that feels both exciting and deeply comforting, all at the very same time.
Why This Soup Feels Like a Celebration
For me, this soup is pure nostalgia. It tastes like laughter and long lunches with friends.
It’s a dish that’s meant to be shared, topped generously, and enjoyed with gusto.
Ingredients Needed for the Recipe
- Olive Oil
- Onion
- Garlic
- Jalapeño
- Kosher Salt and Black Pepper
- Dried Oregano
- Cumin
- Chipotle Pepper
- Fire Roasted Tomatoes and Green Chiles
- Chicken Stock
- Black Beans
- Frozen Corn
- Rotisserie Chicken
- Cheese (for topping)
- Cilantro & Green Onion (for topping)
- Corn Tortillas (for topping)
- Limes (for topping)
- Avocado (for topping)
The Heart of the Matter: Building Flavor
Great soup isn’t rushed. It’s about building layers, one delicious step at a time.
It all starts with the sizzle of onion, garlic, and jalapeño hitting the hot oil.
How to make Chicken Tortilla Soup?
Sizzle Your Aromatics
Heat the oil in a large pot and add your chopped onion, garlic, and jalapeño. Let them soften and become fragrant.
This initial step is where the soul of your soup begins to develop, so give it a moment.
Toast Those Spices
Next, stir in the salt, pepper, oregano, cumin, and chipotle pepper. Toasting them for a minute wakes them up.
Your kitchen will smell absolutely incredible, a promise of the good things to come.
Create the Broth
Pour in the fire-roasted tomatoes and chicken stock, then bring everything to a lively boil.
Once boiling, reduce the heat and let it simmer gently, allowing the flavors to meld and deepen.
Blend to Perfection
After a half-hour simmer, use an immersion blender to puree the soup base until it’s smooth.
This creates a luxuriously creamy texture without any actual cream, which is a pretty neat trick.
The Fun Part: Adding Texture
Now, stir in the black beans, corn, and your pre-shredded chicken. Let it all heat through.
This is where you get that wonderful contrast between the smooth broth and the chunky, hearty bits.
Crispy Tortilla Strips (Optional)
For the perfect crunch, quickly fry thin strips of corn tortilla in a bit of hot oil until golden.
Drain them on a paper towel and sprinkle with a pinch of salt. They’re worth the extra step.
Serve It Up!
Ladle the steaming soup into bowls and let everyone go wild with the toppings.
This is a hands-on, interactive meal. The more toppings, the better, honestly.
Your Topping Bar: The Grand Finale
The toppings aren’t just a garnish; they’re an essential part of the experience.
Set out little bowls of shredded cheese, avocado, cilantro, lime wedges, and those crispy tortilla strips.
Tips
Shred chicken in seconds by using the paddle attachment of a stand mixer on low speed. It’s a total game-changer.
Don’t skip sweating your onions and jalapeños properly—it’s the foundation for a deeply flavorful soup.
For the best texture and melt, always shred your own cheese from a block instead of using pre-shredded.
Can You Make This Soup in Advance?
Absolutely, and it might even taste better! The flavors have more time to get to know each other.
Simply prepare the soup base, store it in the fridge, and add the beans, corn, and chicken when you reheat.
How to Freeze For a Rainy Day
This soup freezes beautifully for up to 4 months. Cool it completely first.
Store it in airtight containers, leaving a little space for expansion. Thaw overnight in the fridge.
Making It Your Own: Simple Swaps
No black beans? Pinto beans work just as well. Use what you love or what you have on hand.
Leftover Thanksgiving turkey is a fantastic and flavorful substitute for the chicken in this recipe.
To make it vegetarian, simply swap the chicken stock for vegetable broth and omit the chicken.
What to Serve on the Side?
A simple, crisp side salad with a lime vinaigrette is the perfect fresh counterpoint to the rich soup.
Or, keep it classic with a side of warm, buttered cornbread for dipping and scooping.
Chicken Tortilla Soup Recipe
Description
This Chicken Tortilla Soup is a vibrant, flavorful, and satisfying meal that's perfect for chilly days or whenever you crave a taste of Tex-Mex comfort. Packed with tender chicken, beans, corn, and a rich broth infused with cumin and chili, it's topped with crispy tortilla strips, creamy avocado, and sharp cheese. It's a complete, one-pot dinner that comes together quickly and is even better the next day.
Ingredients
For Serving
Instructions
-
Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. -
Add Spices
Stir in the minced garlic, cumin, chili powder, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. -
Simmer the Soup
Pour in the chicken broth and add the diced tomatoes (with their juice), black beans, and corn. Stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld. -
Add Chicken and Finish
Stir in the cooked chicken, lime juice, and chopped cilantro. Simmer for an additional 5-10 minutes to heat the chicken through. Taste and adjust the seasoning with salt and pepper if needed. -
Serve
Ladle the hot soup into bowls. Serve immediately, allowing everyone to top their bowl with their favorite garnishes such as crushed tortilla chips, diced avocado, shredded cheese, sour cream, and a squeeze of fresh lime juice.
Nutrition Facts
Servings 4
Serving Size 1.5 cups
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 65mgmg22%
- Sodium 1050mgmg44%
- Potassium 1050mgmg30%
- Total Carbohydrate 38gg13%
- Dietary Fiber 10gg40%
- Sugars 8gg
- Protein 29gg58%
- Calcium 150mg mg
- Iron 4.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: This soup tastes even better the next day as the flavors continue to develop. Store it in the refrigerator for up to 4 days. Reheat gently on the stove.
- Slow cooker option: Sauté the onion and spices in a skillet, then transfer them to a slow cooker. Add the broth, tomatoes, beans, corn, and raw chicken breasts. Cook on low for 6-8 hours or high for 3-4 hours. Remove the chicken, shred it, and return it to the pot. Stir in the lime juice and cilantro before serving.
- Instant Pot option: Use the 'Sauté' function to cook the onion and spices. Add all ingredients except chicken, lime juice, and cilantro. Place chicken on top. Seal and cook on 'Manual' or 'Pressure Cook' for 10 minutes. Quick release, shred chicken, and stir in lime juice and cilantro.
- Chicken prep: Save time by using a store-bought rotisserie chicken. You can also cook the chicken breasts in the broth until tender, then shred them.
- Freezing: Freeze the soup (without the garnishes) for up to 3 months. Thaw in the refrigerator and reheat on the stove.
Frequently Asked Questions
Can I use frozen chicken?
Yes! Add frozen chicken breasts directly to the soup. You may need to extend the simmering time by 10-15 minutes to ensure the chicken is cooked through.
What can I use instead of tortilla chips?
For a homemade touch, cut corn tortillas into strips and bake them at 375°F (190°C) for 8-10 minutes until crispy. You can also use crushed corn chips or crackers.
Can I make this vegetarian?
Absolutely! Omit the chicken and use vegetable broth. Add an extra can of beans or some diced sweet potatoes for heartiness.
Why did my soup turn out too spicy?
The cayenne pepper is optional for a reason! Start with a pinch or omit it entirely. If it's too spicy, add a dollop of sour cream or a squeeze of lime juice to each bowl to balance the heat.
Can I use different beans?
Yes! Pinto beans, kidney beans, or a Mexican bean blend work perfectly as a substitute for black beans.