Savory Chicken Tortilla Soup is a comforting bowl full of tender chicken, crisp tortilla strips, and a flavorful broth that hits just the right balance of zesty and hearty. You’ll find chunks of chicken mingling with tomatoes, beans, and a blend of spices that warm you up from the inside out.
I love how this soup feels like a hug in a bowl—perfect for chilly evenings or when you want something simple but filling. One of my favorite tricks is to add a squeeze of fresh lime and a sprinkle of cheese on top right before serving; it really brightens up all the flavors and adds that extra special touch.
Serving it with extra crispy tortilla chips or even some creamy avocado on the side makes this meal feel like a little celebration any day of the week. I always find that this soup brings everyone around the table faster because it’s just so cozy and satisfying. It’s a go-to for me when I want something easy to make but still packed with flavor.
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Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a great time-saver and adds plenty of flavor. You can also poach chicken breasts or thighs if you prefer fresh cooked meat.
Black beans: Canned beans work well here but rinse them well to cut down on sodium. For a faster option, use pre-cooked frozen beans.
Spices: Cumin, chili powder, and smoked paprika give the soup its warm, smoky flavor. You can adjust amounts to your heat preference or swap smoked paprika with regular paprika if needed.
Tortilla strips: Frying fresh corn tortillas makes the soup special with crunch. For a quicker option, use store-bought crispy tortilla chips crushed on top.
Lime juice: This brightens and balances the rich broth. Fresh lime juice is best, but bottled lime juice can be used in a pinch.
How Do You Make Crispy Tortilla Strips Without Making a Mess?
Frying tortilla strips adds great texture, but oil splatters can be tricky. Follow these simple tips:
- Use a small skillet and just enough oil to coat the bottom for shallow frying.
- Keep the oil at medium-high heat; too hot burns them quickly, too cool makes them soggy.
- Cut the tortillas evenly to ensure uniform cooking.
- Fry in small batches to avoid overcrowding the pan, which lowers the oil temperature.
- Use a slotted spoon to remove strips and drain well on paper towels.
These steps help you get crispy, golden strips every time without the mess or soggy bits.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and combining all the flavors.
- Cutting board and sharp knife – to dice onions, jalapeños, and slice tortillas safely and quickly.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching your pot.
- Small skillet – ideal for frying the tortilla strips until crisp.
- Ladle – helps you serve the soup easily and neatly into bowls.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shredded pork or beef for a richer taste.
- Add diced avocado or a spoonful of guacamole on top for creaminess and freshness.
- Include chopped bell peppers or zucchini to boost veggies and add color.
- For extra heat, stir in a pinch of cayenne pepper or use chipotle chili powder.
How to Make Savory Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- Salt and black pepper, to taste
- Juice of 1 lime
- 4 corn tortillas, cut into strips
- 1 tablespoon vegetable oil (for frying tortilla strips)
- ¼ cup fresh cilantro, chopped
For Garnish:
- Sour cream or Mexican crema
- Shredded cheese (cheddar or Monterey Jack)
- Lime wedges
- Additional fresh cilantro
Time Needed
This soup takes about 10 minutes to prepare, 25 minutes to cook, and a few extra minutes to fry tortilla strips and garnish. In total, expect around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes. Then add minced garlic and jalapeño (if using) and cook for another 1 minute until fragrant.
2. Add Spices and Liquids
Stir in ground cumin, chili powder, and smoked paprika. Cook for 30 seconds to bring out their aromas. Then pour in the chicken broth and the diced tomatoes with their juices. Bring the soup to a gentle simmer.
3. Add Beans, Corn, and Chicken
Add the black beans and corn to the pot. Let the mixture simmer for about 10 minutes, allowing the flavors to come together. Next, stir in the cooked shredded chicken, season with salt and pepper, and heat through for another 5 minutes.
4. Finish with Lime and Tortilla Strips
Remove the soup from heat and stir in the fresh lime juice. While the soup is simmering, heat vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1 to 2 minutes. Drain on paper towels.
5. Serve and Garnish
Ladle the soup into bowls. Top each bowl with crispy tortilla strips, a dollop of sour cream, shredded cheese, chopped cilantro, and lime wedges on the side. Enjoy your warm, flavorful chicken tortilla soup!
Can I Use Frozen Chicken in This Soup?
Yes! Just be sure to fully thaw the chicken before shredding and adding it to the soup. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Savory Chicken Tortilla Soup Ahead of Time?
Absolutely! Prepare the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove before serving, and add crispy tortilla strips fresh to keep them crunchy.
How Should I Store Leftover Soup?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. When reheating, warm on the stove over medium heat, stirring occasionally. Add fresh tortilla strips and garnishes after reheating for the best texture.
Can I Substitute the Tortilla Strips?
If you’re short on time, crushed store-bought tortilla chips work great as a topping. Just add them right before serving to maintain their crunch!
