Chicken Tortilla Soup

Getting a wholesome, flavorful dinner on the table that everyone will actually eat is the weeknight win we all need. This Chicken Tortilla Soup, with its customizable toppings, is that reliable crowd-pleaser for both kids and adults.

I think we all have that one recipe we turn to when the days get shorter, the wind picks up, and the only thing that sounds good is a bowl of something warm and deeply satisfying. For me, that’s this Chicken Tortilla Soup. It’s more than just a soup recipe; it’s a feeling. It’s the smell of onions and garlic sizzling in the pot, the gentle simmer of tomatoes and spices, and the absolute joy of setting out a little buffet of crispy, crunchy, creamy toppings for everyone to build their perfect bowl. This is the kind of easy soup recipe that turns a regular Tuesday into something special, without demanding hours of your time. Simple ingredients, warm memories. It’s comfort food, made easy.

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Ingredients List

This Chicken Tortilla Soup starts with a foundation of simple, flavorful ingredients that build layers of taste. You likely have most of these in your pantry right now.

• For the Soup Base:
  • 1 tablespoon olive oil or avocado oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds and ribs removed for less heat, finely diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 (14.5 oz) can fire-roasted diced tomatoes, with their juices
  • 4 cups (32 oz) low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 1 (15 oz) can black beans, rinsed and drained
• For the Chicken:
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
• For Serving & Toppings (The Fun Part!):
  • Corn tortillas, cut into strips and baked or fried until crispy
  • Ripe avocado, diced or sliced
  • Fresh cilantro, chopped
  • Lime wedges
  • Shredded Monterey Jack or cheddar cheese
  • Sour cream or plain Greek yogurt
  • Thinly sliced radishes or red onion

Smart Swaps: No fire-roasted tomatoes? Use regular diced tomatoes and add a tiny pinch of smoked salt. For a richer broth, swap one cup of chicken broth for a cup of your favorite beer. Want to keep it lean? Use chicken breasts. For more flavor and tenderness, chicken thighs are my go-to. This is one of those flexible chicken soup recipes that welcomes your personal touch.

Timing

One of the best parts of this Chicken Tortilla Soup is how quickly it comes together for such a deep, developed flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

That’s less than an hour from chopping board to steaming bowl. It’s faster than ordering takeout and tastes about a hundred times better. It’s the perfect answer for busy weeknights when you need a cozy meal fast.

Step-by-Step Instructions

Let’s walk through making this soul-warming Chicken Tortilla Soup. The process is straightforward, but each step builds the flavor.

Step 1: Sauté the Aromatics
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Stir in the garlic and jalapeño (if using) and cook for just one more minute until fragrant. This base is the flavor foundation of your soup.

Step 2: Bloom the Spices
Sprinkle the cumin, chili powder, and smoked paprika over the vegetables. Stir constantly for about 30 seconds. You’ll smell the spices waking up—this “blooming” step unlocks their full, warm potential and prevents a raw spice taste in your finished Chicken Tortilla Soup.

Step 3: Build the Broth
Pour in the entire can of fire-roasted tomatoes with their juices and the chicken broth. Give everything a good stir, scraping up any tasty bits from the bottom of the pot. Add the frozen corn and rinsed black beans.

Step 4: Cook the Chicken
Season the chicken breasts or thighs with salt and pepper. Nestle them into the simmering broth. Bring the pot to a gentle boil, then reduce the heat to maintain a low simmer. Cover and let the chicken cook through, about 15-20 minutes for breasts, 20-25 minutes for thighs. The chicken will poach gently in the flavorful broth.

Step 5: Shred and Combine
Using tongs, remove the cooked chicken to a clean plate or cutting board. Let it cool for a few minutes, then use two forks to shred it into bite-sized pieces. Return all the delicious shredded chicken back to the pot. Taste the soup and adjust seasoning with more salt or pepper if needed. Let it simmer for another 5 minutes so the chicken soaks up all that good flavor.

Nutritional Information

A serving of this homemade Chicken Tortilla Soup (about 1.5 cups of soup base, without heavy toppings) is both nourishing and satisfying. It’s packed with lean protein from the chicken and fiber from the beans and vegetables.

• Calories: ~320
• Protein: 28g
• Carbohydrates: 35g
• Fat: 8g

This soup is a great source of Vitamin C from the bell peppers and tomatoes, and the black beans provide iron and folate. Remember, toppings like avocado add heart-healthy fats, cheese adds calcium, and a squeeze of lime boosts Vitamin C absorption. It’s a balanced bowl that truly fuels you.

Equipment Needed

You don’t need any fancy gadgets for this Chicken Tortilla Soup. Regular kitchen, regular time, great results.

• A large Dutch oven or heavy-bottomed soup pot (5-6 quart size is perfect)
• A sharp knife and cutting board
• Measuring spoons and cups
• A wooden spoon or spatula
• Tongs
• Two forks for shredding the chicken

That’s it. If you want to make your own tortilla strips, you’ll also need a baking sheet.

Why You’ll Love This Recipe

This isn’t just another soup recipe. Here’s why this Chicken Tortilla Soup will earn a permanent spot in your rotation.

1. Customizable for Everyone: The soup itself is flavorful but not overly spicy. The heat and texture come from the toppings, so everyone—from kids to spice-lovers—can build their perfect bowl.
2. Meal Prep Hero: This soup tastes even better the next day as the flavors meld. It freezes beautifully, making it a fantastic make-ahead option for easy lunches or future dinners.
3. Pantry-Friendly Staple: It’s built on cans and freezer staples you likely already have, making it a budget-friendly lifesaver. No last-minute grocery runs required.
4. Comfort in a Bowl: It’s the ultimate cozy meal—hearty, warming, and packed with textures from creamy avocado to crispy tortilla strips. Food that feels like home.

Healthier Alternatives for the Recipe

Want to lighten things up or accommodate dietary needs? This Chicken Tortilla Soup is wonderfully adaptable.

• Lower-Carb: Simply omit the corn and black beans. You can add extra diced zucchini or cauliflower rice in the last few minutes of cooking for bulk.
• Dairy-Free: Skip the cheese and sour cream toppings. A dollop of dairy-free yogurt or a sprinkle of nutritional yeast can add creaminess.
• Higher-Protein: Use two cans of beans (like black and pinto) and an extra chicken breast. You could also stir in a scoop of plain protein powder into your serving, but be sure it’s unflavored.
• Gluten-Free: This soup is naturally gluten-free! Just double-check your chicken broth and spice blends to ensure no hidden gluten. Your crispy tortilla strips must be made from 100% corn tortillas.

Serving Suggestions

The serving is where this Chicken Tortilla Soup truly shines. Set everything out family-style and let everyone dig in.

• The Topping Bar: This is non-negotiable for the full experience. Offer bowls of crispy tortilla strips, diced avocado, chopped cilantro, lime wedges, shredded cheese, and a dollop of sour cream. Thinly sliced radishes add a fantastic peppery crunch.
• Perfect Pairings: A simple side salad with a lime vinaigrette cuts through the richness beautifully. For a heartier meal, serve with warm cornbread or cheese quesadillas for dipping.
• For a Crowd: Double the recipe in a large stockpot. It’s a fantastic, low-stress option for game day or casual gatherings. Just keep the soup warm on the stove and let guests serve themselves.

Common Mistakes to Avoid

A great Chicken Tortilla Soup is easy to achieve if you sidestep these common pitfalls.

1. Skipping the Spice Bloom: Adding dry spices directly to the liquid broth can leave them tasting dusty and raw. Taking that extra 30 seconds to toast them in the oil with the vegetables makes a world of difference in depth of flavor.
2. Overcooking the Chicken: If you boil the soup vigorously with the chicken in it, the meat can become tough and stringy. A gentle, covered simmer is the key to tender, shreddable chicken.
3. Forgetting to Season in Layers: Season the chicken before adding it to the pot, and always do a final taste of the broth after adding the shredded chicken back in. Soups need salt to make all the other flavors sing.
4. Soggy Toppings: Add your crispy tortilla strips and avocado just before eating. If they sit in the hot soup too long, they’ll lose their wonderful texture.

Storing Tips for the Recipe

This Chicken Tortilla Soup is a gift that keeps on giving.

• Refrigerating: Cool the soup completely and store it in an airtight container in the fridge. It will keep beautifully for 3-4 days. The flavors often taste even better on day two.
• Freezing: Freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge. I recommend freezing the soup base without any dairy toppings (like sour cream) or avocado.
• Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. Always add fresh toppings after reheating.

Conclusion

At the end of a long day, there’s something profoundly comforting about a pot of soup simmering on the stove. This Chicken Tortilla Soup is that kind of recipe—reliable, deeply flavorful, and made for sharing. It proves that you don’t need complicated techniques or rare ingredients to create a meal that feels like a hug in a bowl. Comfort food, made easy.

I hope this recipe brings as much warmth and joy to your table as it does to mine. It’s one of my favorite winter soup recipes for a reason. If you’re looking for other cozy, chicken-based soups to try, you might love my creamy Chicken Wild Rice Soup or the zesty, aromatic Spicy Thai Coconut Chicken Soup. For another set-it-and-forget-it option, my Slow Cooker White Chicken Chili is a weeknight superstar. If you enjoy creamy textures, our Copycat Olive Garden Chicken Gnocchi Soup is another comforting favorite.

Now, I’d love to hear from you! Did your family go crazy for the crispy toppings? Did you add your own special twist? Let me know how your Chicken Tortilla Soup turned out in the comments below. And if you share a photo of your beautiful bowl, don’t forget to tag @StackSipSnack so I can see your creation.

FAQs about Chicken Tortilla Soup

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