Chicken Tortilla Soup is a warm, healthy, and comforting Mexican dish. It is usually made with chicken breast, beans, corn, tomatoes, broth, basic seasonings, and aromatics. This Mexican Tortilla Soup is one of the best and easy-to-make soup recipes that is perfect comfort food made in one pot. It is usually served with homemade tortilla strips, avocado, and lime wedges, making it suitable for both lunch and dinner or a crowd-pleasing party.
This recipe I've shared shows you how to make Chicken Tortilla Soup with easy, step-by-step instructions. I've also included a detailed video to make the cooking process visually clear.
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What is Chicken Tortilla Soup?
Chicken Tortilla Soup is an easy, healthy, and hearty Mexican dish bursting with fresh flavors. It is typically made with chicken breast, black beans, corn, jalapeno, chicken broth, basic seasonings, and aromatics, and finished with crunchy homemade fried tortilla strips for added crunch in every bite. This filling and satisfying soup is perfect for both lunch and dinner and can be enjoyed as comfort food at any time of the year.
This hearty and filling soup is a perfectly healthy dinner option that is ideal for chilly winter days. Not only is it delicious, but it's also nutritious. The ingredients used are high in proteins and fibers, making it a healthy and satisfying meal for you and your family.
Whether you're looking for a dinner option for your family or a Mexican-themed party, this one-pot dish is a must-try(if you use readymade tortilla strips). So let's get ready for a healthy and satisfying dinner with this recipe.
Ingredients and Substitutions
The ingredients you will need for this Chicken Tortilla Soup are basic Mexican pantry staples that can easily be found in most supermarkets. Let's see what they are:
- Chicken Breast: Chicken breast, leftover rotisserie chicken, baked chicken breast, air fryer chicken breast, or a whole roasted chicken all make great additions to this soup
- Bone Broth: I used low-sodium bone broth for a rich flavor, but low-sodium chicken broth or stock will work similarly
- Diced Tomato: Either diced or crushed tomatoes will work well in this recipe
- Black Beans and Corn: I used canned corn and black beans, but you can use fresh soaked and boiled ones if you prefer to make them from scratch
- Tortilla: Homemade fried tortilla strips are best, but store-bought chips or strips can also be used to save time
- Seasoning Powders: Basic spices such as cumin, black pepper powder, chili powder, and salt can be used. If you have chili or taco seasoning on hand, that works well too for added flavor
- Aromatics: Onions and garlic add a warm and garlicky flavor with mild sweetness."
- Jalapeno: To enhance the flavor with heat, jalapeno can be added. If you prefer, you can swap it with a regular green chili
- Avocado: For topping the soup
- Cilantro/Coriander Leaves: Adding fresh herbs enhances the final product's flavor
- Lime: For a mildly tangy and citrusy flavor profile, and to balance out the other flavors in the soup
For a detailed ingredients list, please check out the recipe card below.
How to Make Chicken Tortilla Soup at Home?
The recipe I'm sharing is a delectable homemade Chicken Tortilla Soup. This classic Mexican soup is simple to make and filled with protein, fiber, and crunchy tortilla strips. To add a creamy texture, avocado is used as a topping and a hint of jalapeno is added for a spicy kick.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
Prep Homemade Tortilla Strips
- Cut the Tortilla: Gather 6 soft yellow corn tortillas and place them on a cutting board. Using a sharp knife, cut the tortillas into thin strips as shown in the picture
- Add the Strips: In a pan over medium heat, add enough oil to cover the bottom of the pan. Once the oil is hot, add a few of the tortilla strips to the pan, being careful not to overcrowd the pan
- Fry: Fry the strips until they turn a crispy golden brown, which should take about 1-2 minutes
- Drain: Use a slotted spoon to remove the tortilla strips from the oil and place them on a paper towel-lined plate to drain excess oil
- Repeat and Reserve: Repeat the frying process until all of the tortilla strips have been fried. Set the fried tortilla strips aside for later use as a topping for the chicken tortilla soup
Prep Chicken Tortilla Soup
- Saute: In a separate pan, heat some oil over medium heat. Add a diced onion, minced garlic, and diced jalapeno pepper to the pan and sauté until the onions are translucent and fragrant
- Season with spice powders: Add chili powder, cumin powder, ground black pepper, and salt to the pan and mix well
- Add chicken and other ingredients: Add boneless, skinless chicken breast to the pan and stir to combine with the onion and seasoning mixture. Add corn kernels, black beans (drained and rinsed), and diced tomato into the pan and mix well
- Cook: Pour 6 cups of chicken or bone broth into the pan and mix well. Bring the soup to a boil and cook it for 15-20 minutes or until the chicken breast is fully cooked
- Shred the Breast: Remove the chicken breast and use a fork to shred it, and then add it back to the soup
- Garnish and Remove: Squeeze the juice of 1 lime into the soup and stir to combine. Garnish the soup with chopped cilantro leaves and remove from the heat
Tips
- Tortilla Strips: If you're looking to make your tortilla strips, using soft corn tortillas is the way to go. Simply cut them into strips and fry until crispy. However, if you prefer, store-bought tortilla chips or strips will work just as well
- Chicken: To give your chicken tortilla soup a rich flavor, cook chicken breast in the soup mixture and then shred it before adding it back in. You can also make use of leftovers, such as rotisserie chicken, baked chicken breast, air fryer chicken breast, or roasted chicken
- Seasonings: The seasonings and spices used in this recipe deliver the perfect balance of flavors. However, feel free to adjust to your taste preferences
- Bone Broth: Using bone broth in this recipe makes a big difference in the overall flavor profile. I recommend using reduced-sodium bone broth for the best results
- For Thick Soup: For a heartier soup, you can add some extra richness with 4 ounces of cream cheese or a cornstarch slurry. The original recipe creates a soup with a lighter consistency, but if you're looking for something more filling, these are great options to try
Storage Suggestions
Making this Chicken Tortilla Soup in bulk is a great way to have delicious and hearty meals ready for busy weekdays. The good news is that this soup is highly perishable and can be stored for up to 2 to 3 days in the refrigerator in an airtight container.
If you want to make this soup ahead of time and have it readily available, you can also freeze it in individual portions. This is a great way to have a healthy and delicious meal on hand, even when you don't have time to cook. To thaw the soup, simply place it in the refrigerator until it reaches room temperature, then reheat and add your favorite toppings.
Serving Suggestions
Fill each bowl with a generous portion of the Chicken Tortilla Soup. Sprinkle the crispy homemade tortilla strips on each bowl of soup. Offer the sliced avocado, lime wedges, and diced jalapeno as accompaniments for a pop of flavor and texture. For a full Mexican experience, serve the soup alongside dinner rolls, guacamole, Mexican rice, and horchata.
Related Recipes
Consider exploring our delicious soup recipes and various options in our Mexican recipes and comfort food categories.
- Chicken Noodle Soup
- Chicken and Rice Soup
- Chicken Ramen
- Hot and Sour Soup
- White Chicken Chili
- Turkey Chili
- Vegetarian Chili
- Vegetable Soup
Chicken Tortilla Soup Recipe Video
I have also shared a detailed video of this Chicken Tortilla Soup below. I hope it will help you make a hearty and filling soup at home. You can also find this recipe in a story format.
📖 Recipe
Chicken Tortilla Soup
Ingredients
- 6 Corn Tortilla, for making tortilla strips or adjust as needed or readymade strips
- ¼ cup Oil , for frying + 2 tbsp for sauteing
- 1 Onion, medium size, chopped
- 2 tbsp Garlic, chopped
- 2 Jalapeno, chopped
- ¾ tsp Cumin Powder
- ¾ tsp Ground Black Pepper
- 1 tsp Chili Powder, or paprika for less heat
- Salt, to taste
- 0.7 lb Chicken Breast
- 14 oz Diced Tomato
- 8 oz Corn
- 14 oz Black Beans
- 6 cup Bone Broth, reduced sodium
- ½ Lime's juice, and few wedges for garnishing
- Coriander/Cilantro Leaves, for garnishing
- Avocado, for topping
Instructions
To make Homemade Tortilla Strips (skip this step if using store-bought)
- Gather 6 soft yellow corn tortillas and place them on a cutting board. Using a sharp knife, cut the tortillas into thin strips as shown in the picture
- In a pan over medium heat, add enough oil to cover the bottom of the pan. Once the oil is hot, add a few of the tortilla strips to the pan, being careful not to overcrowd the pan. Fry the strips until they turn a crispy golden brown, which should take about 1-2 minutes.
- Use a slotted spoon to remove the tortilla strips from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process until all of the tortilla strips have been fried. Set the fried tortilla strips aside for later use as a topping for the chicken tortilla soup
To make Chicken Tortilla Soup
- In a pan with medium heat, pour in the oil and add the onion, garlic, and jalapeno. Sauté until aromatic
- Add chili powder, cumin powder, ground black pepper, and salt. Mix well
- Add chicken breast and combine with the onion and seasoning mixture
- Add corn, black beans (drained and rinsed), and diced tomatoes, and mix well. Pour in 6 cups of bone broth and mix. Bring it to boil and cook for 15-20 minutes or until the chicken is cooked
- Remove chicken breast from the soup mixture and shred with a fork
- Add shredded chicken back into the soup and mix well. Simmer it for 3 to 5 minutes
- Finally, squeeze in lime juice and garnish with cilantro leaves. Remove the soup from the heat and it is now ready to enjoy
To Serve
- Ladle the Chicken Tortilla Soup into bowls and top each serving with a handful of homemade tortilla strips. Serve with sliced avocado, lime wedges, and diced jalapeno pepper on the side for additional flavor and texture. This soup makes a filling meal on its own which is perfect for both lunch and dinner. You can also pair it with dinner rolls, guacamole, Mexican rice, and horchata for a Mexican-inspired meal
Video
Notes
- Tortilla Strips: If you're looking to make your tortilla strips, using soft corn tortillas is the way to go. Simply cut them into strips and fry until crispy. However, if you prefer, store-bought tortilla chips or strips will work just as well
- Chicken: To give your chicken tortilla soup a rich flavor, cook chicken breast in the soup mixture and then shred it before adding it back in. You can also make use of leftovers, such as rotisserie chicken, baked chicken breast, air fryer chicken breast, or roasted chicken
- Seasonings: The seasonings and spices used in this recipe deliver the perfect balance of flavors. However, feel free to adjust to your taste preferences
- Bone Broth: Using bone broth in this recipe makes a big difference in the overall flavor profile. I recommend using reduced-sodium bone broth for the best results
- For Thick Soup: For a heartier soup, you can add some extra richness with 4 ounces of cream cheese or a cornstarch slurry. The original recipe creates a soup with a lighter consistency, but if you're looking for something more filling, these are great options to try
Nutrition
FAQ
Chicken Tortilla Soup is a delicious and nutritious Mexican dish with a bold blend of flavors. It's made with chicken breast, black beans, corn, jalapeno, chicken broth, basic seasonings, and aromatics, and topped with crispy homemade fried tortilla strips for extra crunch in every bite. This filling and comforting soup is ideal for both lunch and dinner and can be enjoyed as a comforting meal at any time of the year.
For a thicker consistency in your soup, you can add 4 ounces of cream cheese or add a cornstarch slurry. The original recipe yields a soup with a lighter texture, but if you prefer a heartier soup, these are great options to consider.
To serve, ladle a generous portion of Chicken Tortilla Soup into each bowl. Top with crispy homemade tortilla strips and offer sliced avocado, lime wedges, and diced jalapeno for added flavor and texture. For a complete Mexican dining experience, serve the soup alongside dinner rolls, guacamole, Mexican rice, and horchata.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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