Classic Chicken Tortilla Soup: An Easy & Flavorful Recipe

Get ready to whip up a batch of the most comforting, flavorful chicken tortilla soup you’ve ever tasted! This recipe brings all the warmth and rich spices of a traditional soup right into your kitchen with impressive ease. It’s perfect for a cozy weeknight meal and endlessly customizable with your favorite toppings. Dive in and discover how simple delicious can be!

While the exact origin is unknown, many culinary experts believe that tortilla soup originated in Mexico City, often known as Sopa Azteca.

Why You’ll Love This Chicken Tortilla Soup

This isn’t just any soup; it’s a bowl of pure comfort designed for busy cooks.

• Quick & Easy: With minimal prep and a straightforward cooking process, you’ll have dinner on the table in under an hour.
• Authentic Flavor: Fire-roasted tomatoes, chipotle, and aromatic spices create a rich, smoky depth.
• Flexible Ingredients: Easily adapt this recipe to suit different dietary needs or what you have on hand.
• Meal Prep Friendly: Make a large batch and enjoy delicious leftovers or freeze it for future meals.
• Topping Galore: Customize every bowl with fresh avocado, cheese, cilantro, and crispy tortilla strips.

Ingredients

Here’s what you’ll need to make this fantastic chicken tortilla soup:

• 2 teaspoons olive oil
• 1 onion, roughly chopped
• 3-4 cloves garlic, roughly chopped
• 1 jalapeño pepper, stem and seeds removed, roughly chopped
• Kosher salt and freshly cracked black pepper, to taste
• ¼ teaspoon dried oregano
• ¼ teaspoon cumin
• ½ teaspoon ground chipotle pepper
• 1 14-ounce can fire-roasted tomatoes and green chiles
• 3 cups chicken stock
• ¾ cup black beans, rinsed and drained
• ¾ cup frozen corn
• 1 cup shredded rotisserie chicken
• For serving:
  • Shredded cheese (Colby Jack, Monterey Jack, or Pepper Jack)
  • Quartered limes
  • Cubed avocado
  • Fresh cilantro, chopped
  • Sliced green onions
  • 2 small corn tortillas, cut into thin strips (for homemade crispy strips)
  • Optional: Sliced jalapeños for extra heat

Notes & Substitutions

You have many options to tailor this incredible chicken tortilla soup to your pantry and preferences. According to Healthline, both olive and avocado oils offer numerous health benefits and are nutritious sources of healthy fats and antioxidants. For aromatics, don’t skimp on the onion, garlic, and jalapeño; they build the base flavor. If you prefer less heat, remove all jalapeño seeds. Dried oregano, cumin, and chipotle pepper create that essential smoky, earthy profile. You can substitute regular diced tomatoes for fire-roasted if needed, but fire-roasted adds a delightful depth. Chicken stock is ideal, but vegetable stock makes a great vegetarian alternative. Swap pinto beans for black beans, or use canned, fresh, or frozen corn. For convenience, use store-bought rotisserie chicken; otherwise, cook and shred chicken breasts or thighs. Always shred your own cheese for the best melt and flavor.

Equipment

You’ll need a large saucepan or Dutch oven for cooking your chicken tortilla soup. An immersion blender makes blending the soup base a breeze; alternatively, use a standard blender (carefully!). A small skillet is essential for making crispy tortilla strips. A pair of tongs helps with frying and removing the strips.

Instructions

Creating this flavorful chicken tortilla soup is simpler than you think. Follow these steps for a delicious meal.

1. Sauté Aromatics: Heat a large saucepan over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until the onion becomes translucent and the jalapeño softens, about 5-7 minutes. Season with salt, pepper, dried oregano, cumin, and chipotle pepper. Stir well to combine and cook for 1-2 minutes more, allowing the spices to toast and release their aromas.
2. Simmer Soup Base: Add the fire-roasted tomatoes and the chicken stock to the saucepan. Bring the mixture to a boil. Reduce the heat to a simmer and let it cook gently for 30 minutes, allowing the flavors to meld.
3. Blend Until Smooth: Remove the saucepan from the heat. Using an immersion blender, carefully blend the soup ingredients directly in the pot until the base is smooth. Alternatively, transfer the soup in batches to a standard blender (ensure the lid is vented for hot liquids). Taste the blended soup and adjust salt and pepper as needed for perfect seasoning.
4. Add Final Ingredients: Stir in the rinsed black beans, frozen corn, and shredded rotisserie chicken. Heat the soup through for about 5 minutes, ensuring all ingredients are warmed.
5. Prepare Tortilla Strips (Optional): While the soup simmers, make your crispy tortilla strips. In a small skillet, heat vegetable oil over medium-high heat. Once hot, add the thin tortilla strips in a single layer. Fry quickly for about 30-45 seconds, flipping them once to ensure both sides become crisp and golden. Remove the crispy tortillas with tongs and transfer them to a paper towel-lined plate to drain excess oil.
6. Serve & Garnish: Ladle the hot chicken tortilla soup into individual bowls. Top generously with your favorite shredded cheese, cubed avocado, fresh cilantro, and crispy tortilla strips. Add extra lime juice for a bright tang or sliced jalapeños if you crave more heat. Serve immediately and enjoy!

Pro Tips & Troubleshooting

To make your chicken tortilla soup even easier, consider using a stand mixer with the paddle attachment to quickly shred cooked chicken. Just place warm chicken breasts in the bowl and mix on low speed for about 30 seconds. Always take your time to sweat the aromatics properly; this slow step builds a crucial depth of flavor for the entire soup. If your soup is too thin, blend a small amount of masa harina with water, then stir it into the simmering soup to thicken it. For a spicier soup, leave some jalapeño seeds in, or add a pinch of cayenne pepper. Avoid over-simmering after adding the chicken, as it can become tough; simply heat through.

Serving, Storage & Variations

Serving Suggestions

Elevate your chicken tortilla soup experience with a vibrant array of garnishes. Fresh avocado, chopped cilantro, and a squeeze of fresh lime juice are essential for brightness. Offer various cheeses like crumbled cotija, shredded cheddar, or Monterey Jack. Don’t forget a dollop of sour cream or Greek yogurt, a few dashes of your favorite hot sauce, and sliced green onions. For a complete meal, pair it with warm cornbread or a crisp green salad.

Storage & Freezing Instructions

Store leftover chicken tortilla soup in an airtight container in the refrigerator for 3-4 days. To freeze, allow the soup to cool completely, then transfer it to freezer-safe bags or containers, leaving some headspace. It freezes well for up to 3 months without the fresh toppings. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.

Flavor Variations

Experiment with your chicken tortilla soup to create new favorites. For a vegetarian option, use vegetable stock and add canned chickpeas or roasted sweet potatoes instead of chicken. You can swap chicken for shredded turkey or even ground pork. Boost the vegetable content with diced bell peppers, zucchini, or spinach. To make it spicier, add extra jalapeño, a habanero, or a dash of cayenne pepper. For a creamier texture, stir in a spoonful of cream cheese or a splash of heavy cream at the end.

Nutrition Information

This hearty chicken tortilla soup offers a well-balanced meal, rich in protein and fiber, keeping you full and satisfied. It’s a flavorful way to get essential nutrients while enjoying a comforting dish.

Frequently Asked Questions (FAQ)

What is chicken tortilla soup? Chicken tortilla soup is a flavorful, brothy soup originating from Mexico, typically featuring a tomato-based broth, shredded chicken, and crispy fried tortilla strips. It often includes other ingredients like corn, beans, and various spices, served with fresh toppings.

How do I make chicken tortilla soup thicker? You can thicken your soup by blending more of the cooked vegetables into the broth, or by stirring in a slurry of masa harina mixed with a little water at the end of cooking. Another option is to add a small amount of crushed tortilla chips to the broth while it simmers.

What kind of chicken should I use for Chicken Tortilla soup? Rotisserie chicken is excellent for convenience and flavor. You can also boil or poach chicken breasts or thighs until cooked through, then shred them before adding to the soup.

Can I make Chicken Tortilla Soup in a slow cooker or Instant Pot? Yes, you can adapt this recipe! For a slow cooker, sauté aromatics first, then combine all ingredients (except beans, corn, and shredded chicken) and cook on low for 6-8 hours. Stir in remaining ingredients for the last 30 minutes. For an Instant Pot, use the Sauté function for aromatics, then pressure cook the soup base, then stir in remaining ingredients.

Can I freeze chicken tortilla soup? Absolutely! This soup freezes very well. Allow it to cool completely, then store it in airtight containers or freezer bags for up to three months.

How long does chicken tortilla soup last in the fridge? Cooked chicken tortilla soup will last safely in an airtight container in the refrigerator for 3 to 4 days. Always ensure it cools completely before storing.

Conclusion

This Classic Chicken Tortilla Soup is truly a winner, combining comforting flavors with incredible ease. It’s a perfect dish for busy weeknights, meal prepping, or simply when you crave something warm and satisfying. We hope you enjoy making and customizing this delicious recipe. Share your creations, rate the recipe, and let us know your favorite toppings in the comments below!

Classic Chicken Tortilla Soup: An Easy & Flavorful Recipe

Enjoy a hearty and flavorful Classic Chicken Tortilla Soup, perfect for a comforting meal. This easy recipe features tender chicken, beans, corn, and a rich, spicy broth, all topped with crispy tortilla strips and fresh garnishes.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 bowls

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 teaspoons olive oil
• 1 onion roughly chopped
• 3-4 cloves garlic roughly chopped
• 1 jalapeno pepper stem and seeds removed and roughly chopped
• kosher salt
• freshly cracked black pepper
• ¼ teaspoon dried oregano
• ¼ teaspoon cumin
• ½ teaspoon ground chipotle pepper
• 1 14-ounce can fire roasted tomatoes and green chiles
• 3 cups chicken stock
• ¾ cup black beans
• ¾ cup frozen corn
• 1 cup shredded rotisserie chicken

Toppings & Tortilla Strips

• shredded cheese colby jack / monterey jack / pepper jack your choice
• quartered limes
• cubed avocado
• cilantro
• sliced green onions
• 2 corn tortillas small, cut into thin strips
• sliced jalapenos
• vegetable oil for frying tortilla strips

Equipment

• large saucepan
• immersion blender
• small skillet
• tongs
• paper towel-lined plate

Method

 

Instructions

1. Heat olive oil in a large saucepan over medium-high heat, then sauté the onion, garlic, and jalapeno until softened. Season with salt, pepper, oregano, cumin, and chipotle pepper, stirring for 1-2 minutes until fragrant.
2. Add fire-roasted tomatoes and chicken stock to the saucepan, bring to a boil, then reduce heat and simmer for 30 minutes.
3. Use an immersion blender to blend the soup until smooth, then taste and adjust seasoning. Stir in black beans, corn, and shredded chicken.
4. Divide the soup into four bowls and garnish with cheese, avocado, cilantro, crisp tortilla strips, and optional lime juice or jalapeno slices. Serve immediately.
5. To make tortilla strips: Heat vegetable oil in a small skillet over medium-high heat. Fry tortilla strips in a single layer for 30-45 seconds, flipping once until crisp, then transfer to a paper towel-lined plate to drain.

Notes

Adjust spice level by adding more or less chipotle pepper or fresh jalapeno. For extra flavor, roast your own chicken instead of using rotisserie. If you don't have an immersion blender, carefully transfer the soup to a regular blender (in batches if necessary) and blend until smooth; be cautious with hot liquids.