Chicken Tortilla Soup Recipe

Chicken tortilla soup is the perfect weeknight dinner that comes together in one pot and fills your kitchen with incredible Mexican-inspired aromas. After years of perfecting this recipe, I have learned that the secret to an unforgettable bowl lies in taking time to build layers of flavor from the very first saute.

I remember visiting my cousin’s home in Texas years ago, where she served me a steaming bowl of chicken tortilla soup on a chilly November evening. The moment that first spoonful touched my lips—warm broth, tender shredded chicken, and those perfectly crispy tortilla strips—I was transported. It was not fancy. It was honest, comforting food that tasted like someone genuinely cared about feeding you well. That is when I knew I needed to master this recipe for my own family’s table. Now, every time I make it, my kitchen fills with the same warmth and promise of a meal that brings everyone together. Time to get our hands ready. Your kitchen is about to smell incredible.

What Makes This Chicken Tortilla Soup So Special

This recipe has earned a permanent spot in my weeknight rotation for several reasons. It is a one-pot wonder that delivers restaurant-quality flavor without requiring extra effort or specialty shopping. Here is why this chicken tortilla soup recipe works every single time:

• Uses pantry staples you likely already have. Olive oil, canned tomatoes, beans, and broth come together effortlessly without last-minute specialty shopping.
• Comes together in just 45 minutes. Perfect for busy weeknights when you need dinner on the table but do not want to sacrifice flavor or nutrition.
• Delivers consistent, crowd-pleasing results. Whether you are cooking for picky eaters or adventurous foodies, this soup satisfies everyone at the table.
• Adapts easily to dietary preferences. Skip the tortilla strips for low-carb, add extra beans for vegetarian, or double the cilantro for extra brightness.
• Creates that perfect balance of texture and flavor. Creamy broth, tender chicken, crisp tortilla strips, and fresh avocado all working together in harmony.
• Makes the most of simple ingredients. This soup proves that you do not need complicated techniques to create something truly memorable.

I have found that taking time to properly saute your aromatic vegetables at the beginning makes all the difference in building that deep, authentic flavor foundation that makes people ask for seconds.

Ingredient Spotlight

Olive oil is your starting point. I always choose extra virgin for its fruity depth, and it helps develop that rich base layer when you saute your vegetables properly.

Onion, garlic, and jalapeno form the aromatic trio that gives this soup its character. After years of making this dish, I have learned that letting these vegetables soften completely, about 3-4 minutes, releases their essential oils and sweetness, creating the flavor foundation for everything else.

Ground cumin and chili powder are where the magic happens. These are not just afterthoughts. They are the soul of this soup. In my kitchen, I prefer to add them right after the aromatics soften but before the liquids go in, which toasts their flavors and intensifies their warmth.

Chicken breasts are the protein that transforms this from a simple vegetable soup into something satisfying and complete. I cook them whole in the broth, which keeps them tender and infuses the liquid with chicken flavor.

Crushed tomatoes give the soup its body and slight acidity that brightens everything. The 28-ounce can is the perfect amount for balancing the broth without making it too heavy.

Chicken broth (32 ounces) creates that welcoming, savory base. I always use low-sodium broth so I can control the salt and adjust the seasoning to my family’s preference.

Black beans and corn add heartiness, texture, and nutrition to your chicken tortilla soup. These canned vegetables are convenient pantry staples that I drain and rinse thoroughly to remove excess sodium and starch.

Cilantro is the fresh finishing touch that makes this soup sing. I reserve half the cilantro for garnish so you get that bright, herbaceous flavor both during cooking and in each spoonful.

Lime juice is essential. Never skip it. After years of perfecting this recipe, the lime juice added at the end is what transforms a good soup into one people remember and request.

How to Make Chicken Tortilla Soup Step by Step

Preparing the Tortilla Strips (15 minutes)

Step 1: Preheat a frying pan with 1/4 cup olive oil over medium-high heat for about 2 minutes. You want the oil hot but not smoking.

Step 2: Cut your corn tortillas into thin, even strips about 1/4-inch wide for the most satisfying crunch and uniform cooking.

Step 3: Working in batches so you do not overcrowd the pan, fry the tortilla strips until they are golden and crispy, usually 2-3 minutes per batch. This is where I have learned that patience pays off. Do not rush this step.

Step 4: Remove the crispy strips with a slotted spoon and drain them on paper towels. The paper towels are crucial here because they remove excess oil and help maintain that crisp texture.

Building Your Chicken Tortilla Soup (30 minutes)

Step 5: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add your chopped onion, minced garlic, and diced jalapeno.

Step 6: Saute the vegetables for 3-4 minutes, stirring occasionally, until they soften and become fragrant. You will know they are ready when the onion becomes translucent around the edges and the whole kitchen smells wonderful.

Step 7: Add the ground cumin and chili powder directly to the softened vegetables and stir constantly for about 30 seconds. Through trial and error, I have learned that toasting these spices this way creates a richer, more complex flavor than simply mixing them with the broth.

Step 8: Add your whole chicken breasts, crushed tomatoes, chicken broth, drained black beans, drained corn, 1/4 cup cilantro, and salt. Stir everything together and bring the soup to a boil over medium-high heat.

Step 9: Once boiling, reduce heat to medium and let the soup simmer for at least 25 minutes. The key I discovered is that this simmering time is what makes the chicken incredibly tender and allows all those flavors to meld together beautifully.

Step 10: Carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. I always find this easier if I pull the forks in opposite directions with steady pressure.

Step 11: Return the shredded chicken to the soup and simmer for another 5 minutes. Add the lime juice and taste for salt, adjusting as needed for your family’s preference.

Step 12: Serve the hot soup in bowls and top generously with crispy tortilla strips, diced avocado, fresh cilantro, and lime wedges.

Keeping This Chicken Tortilla Soup Fresh

I typically store my leftover soup in airtight glass containers in the refrigerator, where it stays fresh and delicious for three to four days. The beauty of this soup is that it actually tastes even better the next day once all those flavors have had time to get better acquainted. The one thing I always do differently is store the crispy tortilla strips separately in a paper bag or sealed container. This prevents them from getting soggy and losing that satisfying crunch that makes every spoonful memorable.

When it comes to freezing, I am happy to report that this chicken tortilla soup freezes beautifully. My freezing method works well because the flavorful broth protects the chicken and vegetables. I always freeze the soup without the toppings (tortilla strips, avocado, cilantro, and lime) in individual portions using freezer bags or containers. Leave about an inch of space at the top if using rigid containers, as the soup will expand slightly as it freezes. The soup keeps well in the freezer for up to three months.

For the best texture, I reheat the soup gently on the stovetop over medium heat, stirring occasionally, until it reaches 165 degrees Fahrenheit or is hot all the way through. This usually takes about 10-12 minutes if starting from the refrigerator. If reheating from frozen, allow about 20-25 minutes of gentle heating. Avoid high heat, which can cause the broth to splatter and potentially toughen the chicken. Once heated, simply top with fresh crispy tortilla strips, avocado, cilantro, and lime wedges.

Perfect Partners for Chicken Tortilla Soup

Chicken tortilla soup is naturally complete as a meal, but I love building around it with sides that echo those Mexican-inspired flavors and provide textural contrast.

Consider pairing this soup with warm cornbread with honey butter. The subtle sweetness and tender crumb provide a comforting contrast to the savory, spiced broth and reminds me of family gatherings where something warm and golden always appeared alongside the soup.

If you want something more substantial, simple cilantro lime rice soaks up the flavorful broth beautifully and adds a familiar starch that makes the meal feel more complete.

A fresh green salad with lime vinaigrette cuts through the richness of the soup and adds fresh vegetable crunch that keeps things balanced. The acidic dressing complements the warm spices perfectly.

For an indulgent option, quesadillas with cheese and jalapenos provide that melty quality that pairs wonderfully with the soup for dunking and enjoying together.

Those seeking another corn-forward side might try roasted street corn with cotija cheese. This warm, slightly charred corn with tangy cheese and lime is absolutely delicious alongside a bowl of soup.

Finally, a black bean and avocado salad celebrates ingredients that already appear in the soup itself while doubling down on those flavors with fresh cilantro and a lime dressing.

For heartier appetites, the flavors in this soup pair beautifully with our high-protein taco soup, which offers a similar Mexican-inspired profile with a different spice approach. You might also explore our creamy chicken enchilada soup for another comforting Mexican-style option that uses many of the same core ingredients.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts from scratch? Absolutely. I recommend using about 3 cups of shredded rotisserie chicken added near the end of cooking, which saves you time. Since it is already cooked, you will add it just before the lime juice so it heats through but does not become overdone.

What if I do not like spicy food? I have found that removing the seeds from the jalapeno reduces the heat significantly while keeping the flavor. You can also reduce the chili powder to 1/2 teaspoon or omit it entirely. The cumin alone provides plenty of warmth without the spice.

Can I make this soup ahead for meal prep? Many home cooks find success with preparing the soup through step 11, then storing it in the refrigerator for up to four days. Simply reheat gently on the stovetop before serving with fresh toppings.

What is the best way to substitute ingredients? To prevent texture issues, use crushed fire-roasted tomatoes for a deeper flavor, kidney beans instead of black beans, or add diced zucchini for extra vegetables. The basic structure of the soup is flexible and forgiving.

Is this really a high-protein recipe? Yes. Each serving provides approximately 30 grams of protein from the chicken, making this a genuinely satisfying, muscle-supporting meal that keeps you full for hours.

Can I double this recipe? My solution is to double everything except the salt. Add salt gradually at the end and taste as you go. You will also want to use a larger pot and extend the simmering time by 5-10 minutes to ensure the chicken cooks through completely.