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Chicken Tortilla Soup in a white bowl with avocado, lime slice and tortilla chips.

Chicken Tortilla Soup

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Chicken Tortilla Soup is a warm and comforting Mexican dish that brings together chicken breast, beans, corn, tomatoes, and basic seasonings all in one pot. Served with homemade tortilla strips, creamy avocado, and fresh lime wedges, this easy-to-make soup is perfect comfort food for lunch, dinner, or as a hit at parties.
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories 581
Author Sangeetha Vel

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
US Customary - Metric

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.
    Cut Corn Tortillas on a wooden board.
  • 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.
    Corn tortilla stripes frying in oil.
  • 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.
    Fried corn tortilla stripes on a plate with tissue paper.

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.
    Sauteing the aromatics in a pan.
  • Stir in chili powder, cumin, ground black pepper, and salt. Mix well to ensure the spices are evenly distributed.
    Aromatics seasoned with spice powders.
  • Add the chicken breast to the pan and ensure it is well coated with the spice and onion mixture.
    A pan with chicken breast and seasoned 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.
    Chicken tortilla soup mixture simmering along with chicken breast.
  • Carefully remove the chicken breast from the soup and shred it using a fork.
    Removing the chicken breast from the soup mixture.
  • 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
    Stirring the chicken soup with shredded chicken breast.
  • 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.
    Chicken tortilla soup garnished with cilantro.

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.
    Chicken tortilla soup topped with tortilla strips, lime wedges, avocado and jalapeno slices.

Notes

Here are some tips to customize your Chicken Tortilla Soup and make it your own:
  • 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

Serving: 1serving | Calories: 581kcal | Carbohydrates: 75g | Protein: 38g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 320mg | Potassium: 919mg | Fiber: 13g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 17mg | Calcium: 153mg | Iron: 7mg

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