Savory Chicken Tortilla Soup is a comforting bowl filled with tender chicken, rich broth, and a delightful mix of spices. It’s got just the right balance of heartiness and a little kick from the tortillas that add a nice crunch on top. This soup feels like a warm hug on a chilly day and makes for a perfect meal any time you want something simple but flavorful.
I love making this soup when I want something filling but not too heavy. One of my favorite things is how easy it is to customize — you can add a squeeze of lime, some fresh cilantro, or a sprinkle of cheese to make it your own. When I cook it, I like to keep some crispy tortilla strips on hand because adding them right before eating gives such a fun texture to every spoonful.
Serving this soup with a side of cornbread or chips feels like a small celebration on a regular day. It’s one of those recipes that’s great for sharing with friends or family, especially when you want to gather around the kitchen and enjoy something tasty together. Whenever I make this soup, it reminds me of those laid-back dinners where everyone is relaxed and happy, enjoying good food and good company.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Chicken: Cooked, shredded chicken is perfect for tender bites. Rotisserie chicken works great for a quick option. You can also use leftover chicken or poach breasts yourself.
Spices: Ground cumin, chili powder, and smoked paprika give the soup its warm, rich flavor. Feel free to adjust the amounts or use a taco seasoning blend if you prefer.
Black Beans and Corn: These add texture and heartiness. Canned versions save time and work well—just rinse the beans to reduce salt.
Tortillas: Corn tortillas cut into strips add a lovely crunch when toasted. For a gluten-free version, corn tortillas are ideal; flour tortillas can be used but have a softer texture.
Lime and Cilantro: Fresh lime juice brightens the soup, and cilantro adds a fresh herbal note. Both are easy to skip or swap with parsley if you’re not a fan.
How Can I Make the Tortilla Strips Crispy Without Burning?
Toasting tortilla strips needs a gentle touch for the best crunch without burning:
- Heat a dry skillet on medium heat—no oil needed for toasting.
- Add tortilla strips in a single layer, not overcrowding the pan.
- Stir or toss frequently so they brown evenly on all sides.
- Remove once they’re golden, as they keep crisping after cooling.
- If you prefer, lightly drizzle with olive oil before toasting for extra flavor.
Keep an eye on them the entire time—they can go from perfect to burnt quickly. Toasting the strips fresh before serving keeps your soup crunchy and inviting.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to simmer all the soup ingredients evenly.
- Wooden spoon or heatproof spatula – for stirring without scratching your pot.
- Chef’s knife and cutting board – to chop onions, garlic, jalapeño, and cilantro safely.
- Skillet or frying pan – to toast the tortilla strips crisp and golden.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded turkey or cooked ground beef for a different protein twist.
- Add diced avocado or a handful of fresh spinach near the end for creaminess or extra greens.
- Use pepper jack cheese instead of cheddar for a spicier touch.
- Stir in a few dashes of hot sauce or chipotle powder if you like your soup with more heat.
How to Make Savory Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped for garnish
For the Toppings:
- 4–6 small corn tortillas, cut into strips
- ½ cup shredded cheese (cheddar or Mexican blend)
- Sour cream, for serving
- Lime wedges, for serving
Time Needed
This soup takes about 10 minutes to prep and 20-25 minutes to cook. You’ll spend about 5 minutes toasting the tortilla strips. In under 40 minutes, you’ll have a warm, savory meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion and cook about 5 minutes until softened. Stir in minced garlic and jalapeño, cooking 1-2 minutes until fragrant.
2. Add Spices and Broth:
Mix in the cumin, chili powder, and smoked paprika, stirring well to coat the veggies. Pour in chicken broth, diced tomatoes with their juice, black beans, and corn. Stir everything together.
3. Simmer the Soup:
Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. This helps all the flavors blend beautifully.
4. Add Chicken and Season:
Stir in shredded cooked chicken and warm through. Season with salt and pepper as you like. Then, stir in the lime juice to brighten up the flavors.
5. Toast the Tortilla Strips:
While the soup simmers, heat a dry skillet over medium heat. Add the tortilla strips in a single layer and toast them until golden and crisp, about 3-4 minutes, tossing often to avoid burning. Drain on paper towels.
6. Serve:
Ladle soup into bowls. Top each serving with tortilla strips, shredded cheese, a dollop of sour cream, and chopped fresh cilantro. Add lime wedges on the side for squeezing.
Enjoy your tasty, heartwarming Chicken Tortilla Soup! It’s a delicious blend of textures and fresh flavors perfect for any day.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before shredding and adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen when the soup sits overnight. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, and add the tortilla strips just before eating to keep them crispy.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. Tortilla strips are best stored separately in a sealed bag to maintain their crunch.
Can I Substitute the Black Beans or Corn?
Yes! You can swap black beans for pinto or kidney beans, or omit them if you prefer. Fresh, frozen, or canned corn all work well. Just adjust cooking times accordingly if using fresh or frozen.
