Chicken Tortilla Soup is a bowl full of warmth and flavor, packed with tender chicken, a rich tomato base, and crispy tortilla strips that add the perfect crunch. It’s a dish that brings together fresh ingredients like tomatoes, corn, and beans, making every spoonful satisfying and cozy.
I love making this soup on chilly evenings when I want something comforting but still bright and zesty. What makes it special for me is topping it with avocado, a sprinkle of cheese, and a squeeze of lime—those little touches really bring the flavors alive and make it feel like a treat. It’s also super easy to customize depending on what you have in your fridge, which is always a bonus.
One of my favorite ways to enjoy Chicken Tortilla Soup is serving it with warm corn tortillas on the side to scoop up every last bit. It’s a meal that brings people together easily, perfect for sharing around the table or a cozy night in with leftovers that taste even better the next day.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for this soup. You can also use thighs for more flavor and juiciness. Rotisserie chicken is a great shortcut too!
Tortillas: Corn tortillas are classic for the crispy topping. If you can’t fry, try baked tortilla strips for a lighter option. Flour tortillas work in a pinch but won’t be as crispy.
Black beans & corn: These add texture and sweetness. If you don’t have black beans, pinto beans or kidney beans work well. Fresh or frozen corn both do the job.
Spices: Cumin and chili powder bring essential warm flavors. Adjust the amount to your taste, and add smoked paprika or chipotle powder if you like it smoky.
How Do I Get the Tortilla Strips Crispy Without Burning?
Making crispy tortilla strips can be tricky but easy with these tips:
- Heat oil over medium-high, but not too hot—around 350°F (175°C) is perfect.
- Cut tortillas into thin strips, but not too thin, or they burn quickly.
- Fry in small batches to avoid overcrowding, which cools the oil and leads to soggy strips.
- Use a slotted spoon to remove strips as soon as they turn golden—don’t wait.
- Drain on paper towels and sprinkle with a pinch of salt while warm.
If frying feels intimidating, bake strips tossed lightly with oil at 375°F (190°C) for about 10 minutes, flipping halfway, until crisp and golden.
Equipment You’ll Need
- Large pot – I use it for cooking the soup and simmering the chicken, and it’s big enough to hold everything comfortably.
- Skillet or frying pan – perfect for crisping up the tortilla strips and getting them golden and crunchy.
- Knife and cutting board – for chopping onion, garlic, jalapeño, and tortillas quickly and safely.
- Slotted spoon – helps to remove crispy tortillas from oil without making a mess.
- Juicer or citrus reamer – makes squeezing lime juice easy and prevents seeds from falling in.
- Measuring spoons and cups – for getting the spices and ingredients just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or ground beef—great for different tastes or what you have on hand.
- Use shredded cheese like Monterey Jack, Cheddar, or Pepper Jack for extra melty goodness.
- Add diced avocados, sour cream, or a dash of hot sauce on top for more creaminess and spice.
- Include chopped vegetables like bell peppers or zucchini in the soup for added color and nutrients.
Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 4 corn tortillas, cut into strips
- Vegetable oil for frying tortillas
- 1 avocado, sliced (for garnish)
- Shredded Monterey Jack or Cheddar cheese (optional, for garnish)
Time Needed
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time. While the soup simmers, you can prepare the tortilla strips, making it a quick and easy meal overall.
Step-by-Step Instructions:
1. Cook the Onion & Spices
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 4-5 minutes. Add the minced garlic and jalapeño, then sauté for another minute until you can smell the aroma. Stir in the cumin and chili powder and cook for 30 seconds to bring out their flavors.
2. Add Broth & Veggies
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir everything together to combine all the ingredients evenly.
3. Cook the Chicken
Place the whole chicken breasts into the pot. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is fully cooked.
4. Prepare Tortilla Strips
While the soup simmers, heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in small batches until they turn golden and crispy, about 1-2 minutes. Remove the strips and place them on paper towels to drain excess oil.
5. Shred Chicken & Finish Soup
Carefully remove the chicken breasts from the soup. Shred the meat into bite-sized pieces using two forks, then return the shredded chicken to the pot. Season the soup with salt, pepper, and lime juice, tasting and adjusting to your preference.
6. Serve & Garnish
Ladle the soup into bowls. Top each serving with crispy tortilla strips, sliced avocado, fresh cilantro, and shredded cheese if you like. Serve with extra lime wedges and warm tortillas on the side for a delicious finish.
Can I Use Rotisserie Chicken Instead of Cooking Raw Chicken?
Yes! Using rotisserie chicken is a great shortcut. Simply shred the cooked chicken and add it to the soup after step 4. Reduce simmering time since the chicken is already cooked.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. You can add extra beans or veggies like zucchini or bell peppers for more substance.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the tortilla strips separate to maintain their crispiness. Reheat the soup on the stove or in the microwave.
Can I Use Flour Tortillas Instead of Corn Tortillas?
Yes, but corn tortillas are preferred for their texture and flavor. Flour tortillas can be fried or baked, but they won’t get quite as crispy or have the same authentic taste.