This Chicken Tortilla Soup proves a deeply satisfying dinner doesn’t require a fancy grocery trip. A single rotisserie chicken and a can of black beans stretch into a big, flavorful pot that feeds a crowd on a tight budget. It’s the kind of meal I find myself making on a blustery Sunday afternoon, when the wind is howling and the only thing that sounds right is a big, steaming bowl of comfort. This recipe is my answer to that craving—a hug in a bowl that’s infinitely customizable, surprisingly quick, and always a hit.
The magic of a great Chicken Tortilla Soup lies in its layers. It starts with a savory, gently spiced broth, gets heartiness from tender chicken and beans, and finishes with a riot of fresh toppings. But the real star, the game-changer, is the crispy topping we’re making from scratch. It takes this cozy classic from good to unforgettable. This is comfort food, made easy, with regular ingredients and regular time, for truly great results. Let’s make a pot of food that feels like home.
Table of Contents
Chicken Tortilla Soup
A deeply satisfying and budget-friendly soup that is a hug in a bowl. It features a savory, gently spiced broth with tender chicken and beans, finished with a riot of fresh toppings and the ultimate crispy tortilla strips.
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45min
- Yield: 6 servings 1x
- Category: dinner
- Method: simmering, baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 6 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn kernels, drained
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 3 cups shredded cooked chicken (from a rotisserie chicken)
- ¼ cup fresh lime juice (from about 2 limes)
- ¼ cup chopped fresh cilantro
- 6 small corn tortillas, cut into ½-inch strips
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- Sauté the aromatics. In a large Dutch oven or pot, heat 1 tablespoon oil over medium heat. Add onion and bell pepper. Cook for 5-7 minutes until softening. Add garlic and cook for 1 minute until fragrant.
- Bloom the spices. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly.
- Build the broth. Pour in the tomatoes and chicken broth, scraping up any bits from the pot bottom. Add black beans, corn, 1 teaspoon salt, and pepper. Bring to a gentle boil.
- Simmer. Reduce heat to low and simmer uncovered for 15-20 minutes to meld flavors.
- Finish the soup. Turn off heat. Stir in shredded chicken, lime juice, and cilantro. Taste and adjust seasoning.
- Make the crispy topping. While soup simmers, preheat oven to 400°F (200°C). On a baking sheet, toss tortilla strips with 2 tablespoon oil, ½ teaspoon salt, and garlic powder. Spread in a single layer. Bake for 8-12 minutes, tossing once, until golden and crisp.
- Serve. Ladle soup into bowls and top with crispy tortilla strips and other desired toppings.
Notes
For a vegetarian version, use vegetable broth and swap chicken for two cans of beans. Control spice by choosing mild or hot chili powder. Add pre-cooked chicken at the end to prevent it from becoming tough. Store soup and crispy strips separately. Soup freezes well for up to 3 months.
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
- Cholesterol: 60
Ingredients List
Chicken Tortilla Soup comes together with a mix of fresh aromatics, pantry staples, and a few key proteins. Simple ingredients, warm memories.
For the Soup:
- 1 tablespoon olive oil or avocado oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 6 cups low-sodium chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn kernels, drained (or 1.5 cups frozen corn)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 3 cups shredded cooked chicken (from a rotisserie chicken or leftover baked chicken)
- ¼ cup fresh lime juice (from about 2 limes)
- ¼ cup chopped fresh cilantro
For the Ultimate Crispy Topping:
- 6 small corn tortillas, cut into ½-inch strips
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Smart Swaps & Dietary Notes:
- Vegetarian: Use vegetable broth and swap the chicken for two cans of rinsed pinto or kidney beans.
- Spice Level: Control the heat by choosing mild or hot chili powder. Add a diced jalapeño with the onions for more kick.
- Beans: Pinto beans or kidney beans work beautifully in place of black beans.
- Broth: Homemade broth is fantastic, but a good quality store-bought low-sodium version lets you control the salt perfectly.
Timing
This is one of those quick soup recipes that delivers deep flavor without simmering all day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
That’s about 20% faster than many traditional soup recipes because we’re using pre-cooked chicken and letting the broth build flavor quickly. Perfect for a busy weeknight.
Step-by-Step Instructions
Follow these simple steps for a foolproof pot of soup. The process is straightforward, but a few chef tricks make all the difference.
1. Sauté the Aromatics. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for just 60 seconds until fragrant—don’t let it brown.
2. Bloom the Spices. Stir in the cumin, chili powder, and smoked paprika. Cook for another minute, stirring constantly. This “blooms” the spices, toasting them lightly in the oil to unlock their full, deep flavor. It’s a simple step that makes your Chicken Tortilla Soup taste like it simmered for hours.
3. Build the Broth. Pour in the undrained fire-roasted tomatoes and the chicken broth. Use a wooden spoon to scrape up any tasty bits stuck to the bottom of the pot. Add the rinsed black beans, corn, salt, and pepper. Bring the soup to a gentle boil.
4. Simmer and Finish. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes. This allows the flavors to meld beautifully. Turn off the heat. Stir in the shredded chicken, fresh lime juice, and chopped cilantro. The residual heat will warm the chicken through perfectly without overcooking it. Taste and adjust salt or lime juice as needed.
5. Make the Crispy Topping. While the soup simmers, preheat your oven to 400°F (200°C). On a large baking sheet, toss the tortilla strips with oil, salt, and garlic powder until evenly coated. Spread them in a single layer. Bake for 8-12 minutes, tossing once halfway through, until golden brown and crisp. Watch them closely at the end—they go from perfect to burnt quickly!
Nutritional Information
A serving of this Chicken Tortilla Soup (about 1.5 cups of soup with a handful of crispy strips) provides a balanced, satisfying meal. Approximate values are:
- Calories: ~380
- Protein: 28g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 8g
This cozy meal is packed with protein from the chicken and beans to keep you full. The black beans and corn add valuable fiber, while the spices like cumin offer anti-inflammatory benefits. It’s a nourishing choice for a comfort soup recipe.
Equipment Needed
You don’t need any special gadgets for this Chicken Tortilla Soup. A regular kitchen gets regular, great results.
- Large Dutch Oven or Heavy-Bottomed Pot: Essential for even heating and building flavor.
- Cutting Board & Sharp Knife: For prepping veggies.
- Baking Sheet: For crisping up the tortilla strips.
- Wooden Spoon or Spatula: For stirring and scraping.
- Can Opener: For those pantry staples.
- Measuring Spoons & Cups: For accuracy with spices and broth.
Why You’ll Love This Recipe
This Chicken Tortilla Soup recipe is a weeknight hero for so many reasons.
- Flavor First, Fuss Never: Deep, smoky, and zesty flavors come together with minimal hands-on time.
- Budget-Friendly Brilliance: A rotisserie chicken and canned goods stretch into a feast, making it one of the most economical comfort soup recipes.
- Meal Prep Champion: The soup itself tastes even better the next day, and it freezes beautifully for future cozy meals.
- Totally Customizable: Set out a topping bar with avocado, cheese, sour cream, and extra lime wedges so everyone can build their perfect bowl.
- Family-Friendly Comfort: It’s a crowd-pleaser that feels special but is incredibly approachable to make.
Healthier Alternatives for the Recipe
You can easily adapt this Chicken Tortilla Soup to fit various dietary needs without sacrificing an ounce of flavor.
- Gluten-Free: This soup is naturally gluten-free. Just double-check that your chicken broth and spices are certified GF if needed.
- Dairy-Free/Lighter: Skip the traditional cheese or sour cream toppings. Creamy avocado, a squeeze of lime, and those crispy strips provide plenty of richness and texture.
- Lower-Carb: Reduce the amount of corn and black beans, and increase the shredded chicken and bell peppers. Enjoy the crispy tortilla strips in moderation or skip them for a truly low-carb version.
- Higher-Protein: Add an extra cup of shredded chicken or stir in a can of rinsed white beans along with the black beans.
Serving Suggestions
The beauty of this Chicken Tortilla Soup is in the assembly. Ladle the hot soup into deep bowls and let everyone top their own.
- The Topping Bar: Alongside the homemade crispy strips, offer diced avocado, shredded Monterey Jack or cheddar cheese, a dollop of sour cream or Greek yogurt, thinly sliced radishes, extra cilantro, and lime wedges.
- Perfect Pairings: Serve with a simple side salad with a lime vinaigrette or warm, buttered cornbread for dipping. It’s the ultimate cozy meal.
- For a Crowd: Keep the soup warm in a slow cooker on the “warm” setting and set up a topping station buffet-style. It’s perfect for game day or a casual family gathering.
If you love the set-it-and-forget-it method, my Crockpot Chicken Tortilla Soup is another fantastic route to the same delicious destination.
Common Mistakes to Avoid
A few small missteps can change your soup. Here’s how to avoid them.
- Skipping the Spice Bloom: Adding dried spices directly to the liquid mutes their flavor. Taking that extra minute to toast them in oil makes your Chicken Tortilla Soup profoundly more aromatic and tasty.
- Overcooking the Chicken: Since we’re using pre-cooked chicken, add it at the very end, off the heat. Letting it boil in the soup will make it tough and stringy.
- Forgetting the Acid: The lime juice is non-negotiable. It brightens the entire pot, cutting through the richness and making all the other flavors pop. Add it at the end to preserve its fresh zing.
- Soggy Toppings: If you bake the tortilla strips, ensure they’re in a single layer and your oven is fully preheated. For extra crunch, you can also quickly fry them in a shallow pan of oil for 1-2 minutes.
- Underseasoning: Canned broths and beans vary in salt. Always taste your soup at the end and adjust with more salt, lime, or even a pinch of sugar if the tomatoes taste too acidic.
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 for up to 4 days. The flavors deepen wonderfully. Store the crispy tortilla strips separately in a paper bag or container at room temperature to keep them crisp.
- Freezing: Freeze the soup (without the crispy strips or fresh toppings like avocado) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently reheat soup in a pot over medium-low heat, stirring occasionally, until hot. If it seems too thick after storage, add a splash of broth or water to loosen it. The crispy strips can be refreshed in a 350°F oven for 3-5 minutes.
For another freezer-friendly, cozy option that uses a similar hands-off cooking method, try my Slow Cooker Turkey Chili.
Conclusion
This Chicken Tortilla Soup with the Ultimate Crispy Topping is more than just a recipe; it’s a reliable path to a comforting, joyful meal. It proves that with a few smart techniques and simple ingredients, you can create something truly special any night of the week. It’s the definition of food that feels like home—hearty, flavorful, and shared with love.
I hope this recipe becomes a regular in your rotation, just like it is in mine. If you’re looking for a different twist on chicken soup, my Spicy Thai Coconut Chicken Soup offers vibrant, creamy flavors, or for a thicker, chili-style dish, my Spicy White Chicken Chili is always a winner.
When you make it, I’d love to hear how it turned out for you! Leave a comment below or share your cozy bowl with me on Pinterest by tagging @StackSipSnack. Happy cooking.
Okay, here's the RankMath-compatible FAQ block for "Chicken Tortilla Soup," based on the steps you outlined:
FAQs about Chicken Tortilla Soup
What are the key ingredients in chicken tortilla soup?
The key ingredients include chicken broth, shredded chicken, tomatoes, onions, garlic, corn, black beans, and spices like chili powder, cumin, and oregano. Toppings typically include tortilla strips, avocado, sour cream, cheese, and cilantro.
What is the difference between tortilla soup and chicken tortilla soup?
Tortilla soup is a broader term that refers to any soup containing fried tortilla strips. Chicken tortilla soup specifically includes chicken as a primary ingredient, whereas other tortilla soups might feature different proteins or be vegetarian.
How do you keep tortilla strips from getting soggy in soup?
Add the tortilla strips just before serving. This prevents them from soaking up the broth and becoming soggy. You can also serve them on the side, allowing each person to add them to their own bowl.
What is chicken tortilla soup usually served with?
Chicken tortilla soup is commonly served with toppings like crispy tortilla strips, diced avocado, a dollop of sour cream or Greek yogurt, shredded cheese (such as Monterey Jack or cheddar), fresh cilantro, and a squeeze of lime juice.
Is chicken tortilla soup healthy?
Chicken tortilla soup can be a healthy and balanced meal. It's packed with protein from the chicken and fiber from the beans and vegetables. The healthiness depends on the recipe; using a low-sodium broth and limiting fatty toppings will result in a healthier soup.
Can chicken tortilla soup be made ahead of time?
Yes, chicken tortilla soup is a great make-ahead meal. The flavors often meld and improve when refrigerated overnight. Just add the toppings right before serving to prevent sogginess.
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