Chicken Tortilla Soup is a tasty and comforting Mexican dish that’s perfect for any meal. Made in one pot, this easy recipe combines juicy chicken breast, hearty beans, sweet corn, ripe tomatoes, and a flavorful broth seasoned with traditional spices. Add homemade tortilla strips, creamy avocado, and fresh lime wedges to make it even better!
What You’ll Find On This Page
This soup is loaded with protein and fiber, making it both delicious and healthy. It’s a fantastic choice for a warm, filling meal, whether you’re cozying up on a cool day or serving it at a family dinner or Mexican-themed party.
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Ingredients and Substitutions Overview
The ingredients you'll need for this Chicken Tortilla Soup are basic Mexican pantry staples, easily found in most supermarkets. Let's take a look at what you'll need:
- Chicken: You have lots of choices here! Use chicken breast, leftover rotisserie chicken, baked chicken, air-fried chicken, or even a whole roasted chicken for extra flavor.
- Broth: Opt for low-sodium bone broth to add richness or substitute it with low-sodium chicken broth or stock for a similar taste.
- Tomatoes: Choose between diced or crushed tomatoes, depending on what texture you prefer in your soup.
- Black Beans and Corn: Use canned corn and black beans for convenience, or go for fresh ones that have been soaked and boiled if you have more time.
- Tortilla Strips: Homemade fried tortilla strips are perfect for adding crunch, but if you're short on time, store-bought chips or strips work just as well.
- Seasoning Powders: Start with basic spices like cumin, black pepper, chili powder, and salt. For extra zest, consider using a chili or taco seasoning blend.
- Aromatics: Onions and garlic are essential for a warm, sweet, and garlicky flavor.
- Jalapeno: Add this for a spicy kick, or replace it with regular green chili for a milder heat.
- Avocado: Top your soup with creamy avocado slices for richness.
- Cilantro/Coriander Leaves: Sprinkle fresh herbs to lift the soup’s flavors.
- Lime: Finish with a squeeze of lime to add a tangy, citrusy note that balances the rich and spicy elements of the soup.
How to Make Chicken Tortilla Soup at Home?
With our step-by-step guide, complete with photos and a video, let's start by preparing homemade tortilla strips, followed by the wholesome Chicken Tortilla Soup. Let’s get started!
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- Chicken Gnocchi Soup
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Chicken Tortilla Soup
Ingredients
Main Ingredients
- 6 Corn Tortilla, for making tortilla strips or adjust as needed or readymade strips
- 2 tbsp Oil
- 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
For Frying Tortilla
- ¼ cup Oil
For Garnishing
- ½ Lime juice
- Cilantro
For Topping
- Avocado
- Lime Wedges
- Diced Jalapeño
Instructions
Preparing Homemade Tortilla Strips (skip this step if using store-bought)
- Place yellow corn tortillas on a cutting board. Using a sharp knife, cut the tortillas into thin, even strips for uniform cooking.
- Pour enough oil into a pan to just cover the bottom and heat it over medium heat. Wait until the oil is fully hot—you can test this by dropping a small piece of tortilla in; if it sizzles, the oil is ready. Add the tortilla strips in batches to avoid overcrowding, which ensures they fry evenly and become perfectly crispy. Fry each batch for about 1-2 minutes or until golden brown.
- Use a slotted spoon to transfer the crispy tortilla strips onto a plate lined with paper towels. This helps absorb any extra oil, keeping the strips crispy. Repeat the process with the remaining tortilla strips.
Making Chicken Tortilla Soup
- Heat oil in a pan over medium heat. Add chopped onion, minced garlic, and diced jalapeño. Sauté until the onions become translucent and the mixture is aromatic.
- Stir in chili powder, cumin, ground black pepper, and salt. Mix well to ensure the spices are evenly distributed.
- Add the chicken breast to the pan and ensure it is well coated with the spice and onion mixture.
- Incorporate corn, drained and rinsed black beans, and diced tomatoes; mix well. Pour in the bone broth and stir to combine. Increase the heat to bring the mixture to a boil, then reduce it to a simmer for 15-20 minutes, or until the chicken is thoroughly cooked.
- Carefully remove the chicken breast from the soup and shred it using a fork.
- Stir the shredded chicken back into the soup, ensuring it's well mixed. Allow the soup to simmer for an additional 3 to 5 minutes
- Finish the soup by squeezing in fresh lime juice and sprinkling with chopped cilantro. Remove the soup from the heat; your delicious soup is now ready to enjoy.
Serving
- To serve, ladle the Chicken Tortilla Soup into bowls and generously top each with a handful of homemade tortilla strips. Provide sliced avocado, lime wedges, and diced jalapeño on the side to add flavor and texture. For more pairing ideas, check out our Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
- Tortilla Strips: Use soft corn tortillas for homemade strips. Cut them into thin slices and fry until crispy. For a quick alternative, store-bought tortilla chips work well.
- Chicken: Cook chicken breast directly in the soup and shred it afterward to enrich the flavor. Alternatively, use leftovers like rotisserie, baked, air fryer, or roasted chicken for convenience and added taste.
- Bean Choices: While black beans are a classic choice, pinto beans or a mix of both can add interesting textures and flavors to your soup.
- Spicy Adjustments: For those who enjoy a bit more heat, add a pinch of cayenne pepper or a spicier variety of chili powder. You can also garnish with freshly chopped chipotle or habanero peppers.
- For a Thicker Soup: If you desire a richer texture, consider adding 4 ounces of cream cheese or a cornstarch slurry to the base recipe. Remember to adjust these quantities if you're altering the serving size.
- Vegetable Variations: Try adding bell peppers, zucchini, or carrots for extra nutrition and a splash of color. Sauté these vegetables with the onions to enhance the flavor base.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Want more? Explore our collection of chicken soup recipes, comforting dishes, and authentic Mexican cuisine. Each recipe brings a taste of Mexico and global flavors right to your kitchen.
Serving Suggestions
When ready to serve the Chicken Tortilla Soup, fill each bowl generously and top with crispy homemade tortilla strips. Add sliced avocado, lime wedges, and diced jalapeno for extra zest and texture.
For a full Mexican dining experience, accompany the soup with dinner rolls, guacamole, Mexican rice, and a refreshing glass of horchata or agua fresca.
To make the meal more substantial, consider serving the soup over a small scoop of cooked rice or quinoa, which soaks up the soup beautifully and adds a nice texture.
Storage Suggestions
Chicken Tortilla Soup is perfect for preparing ahead and simplifying your mealtime during busy days. Simply make a big batch and store it in the fridge for 2 to 3 days in an airtight container.
For longer-term storage, freeze it in individual portions. When you're ready, thaw in the fridge, quickly reheat, and add your favorite toppings for a delicious and convenient meal.
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