I’ve always found chicken tortilla soup to be one of those dishes that feels both comforting and exciting at the same time. The blend of smoky spices, tender chicken, and fresh toppings creates a balance that keeps me coming back for more. If you’re curious about how to make a version that feels restaurant-worthy yet simple enough for any weeknight, I think you’ll want to see how it all comes together.
Recipe
This chicken tortilla soup is hands-down the coziest, most flavorful bowl of comfort you’ll ever make at home—I’ve perfected it over years, and trust me, it’s worth every bite.
What makes it *so good*? Simmering tender chicken in a rich, smoky broth packed with cumin, paprika, and a hint of chili powder, then topping it off with crispy tortilla strips, creamy avocado, and a squeeze of lime for that fresh zing.
It’s hearty, slightly spicy, and brimming with textures that’ll have you going back for seconds. Whether it’s a chilly night or you’re just craving something soul-warming, this soup is your go-to.
Plus, it’s ridiculously easy to whip up—perfect for both lazy weeknights and showing off to friends. Let’s get cooking!
Ingredients
For a rich and flavorful chicken tortilla soup, it’s all about layering ingredients that build depth and texture. Don’t skimp on aromatics—they’re the foundation of this dish. Here’s what you’ll need:
- Chicken breasts or thighs: Thighs add more flavor and stay juicier, but breasts work if you prefer leaner meat. Pro tip: Use rotisserie chicken for a shortcut without sacrificing taste.
- Chicken broth: Homemade is best, but store-bought low-sodium works too—just adjust seasoning to taste.
- Tomatoes: Canned diced tomatoes or fresh Roma tomatoes both work. Fire-roasted canned tomatoes add a smoky kick.
- Onion and garlic: Non-negotiables for building the base flavor.
- Bell peppers: Red or green peppers add sweetness and color.
- Jalapeño or poblano peppers: Jalapeños bring heat, while poblanos offer milder, earthy flavors. Adjust based on your spice tolerance.
- Corn: Fresh, frozen, or canned—all are fine. Roasted corn adds a caramelized twist.
- Black beans: Rinse canned beans well to remove excess sodium.
- Cumin, chili powder, and smoked paprika: These spices create the signature smoky, earthy flavor.
- Lime juice: Freshly squeezed is a must for brightness at the end.
- Cilantro: Adds freshness; skip if you’re not a fan.
- Tortilla strips: Store-bought or homemade—they’re the crunchy finishing touch.
- Avocado and shredded cheese (cheddar or Monterey Jack): Optional but highly recommended for creamy, indulgent toppings.
Substitutions: Swap black beans with kidney beans, or skip corn if it’s not your thing.
Little Wins: Garnish with sour cream, extra lime wedges, or a drizzle of hot sauce for a restaurant-worthy finish.
How to Make the Best Authentic Chicken Tortilla Soup
Shred the chicken – Remove cooked chicken, shred it with two forks, then return it to the pot. Pro tip: For extra tenderness, use thighs instead of breasts.
Add beans and corn – Stir in black beans and corn (fresh, frozen, or canned—just drain first!).
Simmer for 5 more minutes. Want creaminess? Mash a few beans before adding.
Adjust seasoning – Taste and add salt, pepper, or a squeeze of lime.
Soup too thick? Add a splash of broth. Too thin? Simmer uncovered for 5 more minutes.
Prep toppings while soup simmers – Crisp tortilla strips in the oven (or air fryer!), chop avocado, and grate cheese.
Toppings add texture—don’t skip them!
Serve hot – Ladle soup into bowls and top with tortilla strips, avocado, cheese, cilantro, and a dollop of sour cream.
Leftovers? Store toppings separately to keep them fresh.
Nutrition
Chicken tortilla soup is a flavorful and nutritious dish packed with essential vitamins and minerals. Below is a breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sodium | 900 mg |
| Cholesterol | 60 mg |
Chef Tips
With the nutritional foundations covered, I’d like to share some insights to enhance your chicken tortilla soup. Use homemade chicken stock for deeper flavor. Sauté onions and garlic until golden for a rich base.
Simmer the soup gently to meld flavors. Don’t skip the lime juice—it brightens the dish. Toast tortilla strips for extra crunch. Garnish with avocado and fresh cilantro just before serving to keep them vibrant.
