There’s nothing quite like the comforting warmth of a bowl of chicken tortilla soup after a long day. I remember as a kid how my mom used to make this exact dish on chilly weekends, filling the house with the tantalizing aroma of spices and roasted veggies. I swear, the smell alone has the power to bring everyone running to the kitchen, hungry before the first spoon even hits the bowl. Over the years, I’ve tweaked her recipe, adding my own little twists — like a splash of lime for brightness or a sprinkle of cheese right before serving — and let me tell you, it’s become a family favorite that disappears in minutes at my house. It’s surprisingly easy to make, doesn’t require fancy ingredients, and is just about the perfect comfort food when you need something hearty but zesty. Trust me on this one — once you try it, you’ll be craving it on repeat! Now, grab your apron, and let’s get cooking.
Thank you for reading this post, don't forget to subscribe!What is chicken Tortilla Soup?
Think of chicken tortilla soup as Mexico’s warm, cozy answer to the classic chicken noodle, but with a fun twist that’s all about bold flavors and textures. It’s essentially a flavorful broth loaded with shredded chicken, tomatoes, peppers, and spices, topped with crispy tortilla strips, cheese, and fresh herbs. The name “tortilla soup” comes from the main star ingredient you use for toppings — crispy fried or baked tortillas — which add that perfect crunch with every spoonful. But it’s not just a game of textures; it’s a symphony of smoky, spicy, and tangy notes dancing in your mouth. The beauty of this dish is how versatile it is — whether you’re making it in a hurry during busy weeknights or slowing down to simmer and enhance all those flavors, it’s your go-to comfort soup. Plus, it’s honestly one of those dishes that taste way better than it sounds—trust me, it’s a taste of home in every bowl.
Why you’ll love this recipe?
What I love most about this chicken tortilla soup is how effortlessly satisfying it is. The flavor is out of this world — smoky tomatoes, citrus hints, a little heat from spices, and that irresistible crunchy tortilla topping. You can customize it so easily, making it perfect for everyone at your table, even picky eaters. The best part? It’s a total time saver. I always do this when I’m short on time but wanna serve something hearty and soul-warming: I prep my ingredients early, and in under 30 minutes, I’ve got a steaming bowl ready. Plus, this recipe won’t break the bank. Most of the ingredients are pantry staples — canned tomatoes, chicken breasts, tortillas, spices — and it’s a great way to use up leftovers or bits of produce lying around. And because it’s so forgiving and flexible, you can tweak it to suit your taste or dietary needs. If you love bold, comforting, homemade dishes, then this chicken tortilla soup will quickly become a regular in your rotation.
How do I make chicken Tortilla Soup?
Quick Overview
This soup recipe is a one-pot wonder that begins with simmering seasoned chicken in a rich tomato-based broth. While it’s gently bubbling away, you can prepare your crispy tortilla strips and gather fresh toppings. The magic happens when you shred the tender chicken and stir everything back together — creating a hearty, spicy, and totally crave-worthy soup. The best part? It’s a smart, fast way to fill a hungry crowd or leftovers for another day. I love to serve this with a squeeze of fresh lime and a sprinkle of cilantro for that extra zing. And don’t forget to prep your toppings — cheese, avocado, sour cream — they really make it special. Once you get the hang of it, this soup practically cooks itself, giving you more time to relax and enjoy that warm, spicy smell wafting from your kitchen.
Ingredients
For the main soup base:
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth (homemade or store-bought)
– 2 boneless, skinless chicken breasts or thighs
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt & pepper to taste
– 1 teaspoon smoked paprika (optional, but it’s so good!)
For the Tortilla Strips & Toppings:
– 4 whole wheat or corn tortillas, cut into strips
– 2 tablespoons olive oil or spray for baking
– Salt to taste
– shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
– Fresh cilantro, chopped
– Lime wedges
– Sliced avocado
– Sour cream or Greek yogurt
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating your favorite heavy-bottomed pot or Dutch oven over medium heat. While it warms up, slice your tortillas into thin strips — this is a quick job that’s totally worth doing because crunchy toppings are everything. Toss those strips in a bowl with a little olive oil and a pinch of salt; I like to do this early so they’re ready to bake or fry later.
“New family favorite! This Simple Chicken Tortilla Soup Recipe was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 2: Mix Dry Ingredients
If you’re using dried spices, mix your chili powder, cumin, smoked paprika, salt, and pepper in a small dish. This helps distribute the flavors evenly, making your soup deep in taste without any clumps or uneven spice bites.
Step 3: Mix Wet Ingredients
In your main pot, heat the olive oil and sauté the diced onion and bell pepper until they turn fragrant and slightly caramelized — about 5 minutes. Add the garlic and cook for another minute until it’s just starting to smell amazing. Pour in the diced tomatoes with chilies, chicken broth, and your spice mix. Bring everything to a gentle simmer.
Step 4: Combine
Once the broth is bubbling, add the chicken breasts or thighs. Let them cook until tender, about 15-20 minutes. Then, carefully remove the chicken, shred it with two forks, and return it to the broth. Stir everything together—your house will smell incredible by now!
Step 5: Prepare Filling
If you’re frying your tortilla strips, do so in hot oil until crispy or bake them at 400°F (200°C) for about 12-15 minutes, tossing halfway through. Watch closely so they don’t burn — they should be golden and crunchy.
Step 6: Layer & Swirl
When serving, ladle the soup into bowls, top with shredded chicken, cheese, and a handful of crispy tortilla strips. Feel free to swirl in some sour cream, squeeze a lime wedge, or sprinkle cilantro for that fresh, bright flavor.
Step 7: Bake
If you decide to crisp your tortillas in the oven, spread them on a baking sheet, bake, and then toss them on top of the soup just before serving. No need for cluttered fryers — I prefer baking because it’s less mess and healthier too!
Step 8: Cool & Glaze
This isn’t a baked good, but if you’re making crispy tortilla chips or topping, make sure to cool them on paper towels first. For soups, just let it sit for a few minutes to settle — it’s always better when it’s just a touch thickened and even more flavorful after resting.
Step 9: Slice & Serve
And that’s it! Ladle into bowls, add your favorite toppings, and enjoy the explosion of flavors. Add an extra squeeze of lime or sprinkle more cilantro if you’re feeling fancy.
“Made the Simple Chicken Tortilla Soup Recipe tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This chicken tortilla soup is honestly so versatile. For a quick weekday dinner, I keep it simple with a side of warm tortilla chips or a fresh green salad. My kids ask for this all the time, and I love pairing it with a cold glass of iced tea or a sparkling soda. If you’re serving it for brunch, add a side of scrambled eggs or breakfast tacos — it makes a filling start to the day. For cozy family nights, I’ll set out extra toppings like diced avocados, extra cheese, and hot sauce so everyone can customize their bowls. Sometimes, I serve it with a side of Mexican rice or seasoned black beans. It’s so satisfying, and my husband swears it’s the best “just-add-water” meal that actually takes some love and effort. I’ve even made it into a quick lunch for friends by increasing the spice level and serving with fresh lime and chips. Honestly, it’s a recipe I keep coming back to — simple, tasty, and totally comforting.
Top Tips for Perfecting Your Chicken Tortilla Soup
After making this soup countless times, I’ve picked up a few tricks that make all the difference. First, when preparing your tortillas, slicing them as thin as possible ensures maximum crunch. I’ve tested baking versus frying — baking is way healthier and still yields crispy strips, plus less mess. If you’re in a rush, store-bought cooked chicken shredded from a rotisserie works perfectly, saving you even more time. When simmering your broth, taste and adjust seasoning as it cooks; I often add a splash of hot sauce or extra cumin to suit my mood. For the soup’s richness, I’ve experimented with swapping out some chicken broth for a splash of coconut milk — adds a subtle sweetness that balances smoky spices beautifully. Keep in mind, the magic of this dish is in the toppings. Don’t skimp — add fresh herbs, lively citrus, and crunchy chips for that layered flavor experience. A little patience while toasting your tortillas or simmering the broth really pays off, and I’ve learned that the best soups are the ones that taste even better the next day. Trust me, once you master these small tweaks, you’ll be making this chicken tortilla soup in your sleep (well, almost).
Storing and Reheating Tips
This soup keeps surprisingly well — and even tastes better the next day, once all those flavors have had a chance to mingle. If you’re making it ahead, store the leftovers in airtight containers. Keep the soup separate from toppings like crispy tortilla strips and cheese; these are best added just before serving to keep everything crunchy. In the refrigerator, you’ve got about 3-4 days before it’s best to toss. For longer storage, freeze it in portioned containers — just leave some space at the top for expansion. Defrost in the fridge overnight or reheat straight from frozen on the stove over medium heat, stirring occasionally. Once heated through, add fresh toppings like cilantro, lime, or more crispy tortilla strips to restore that freshly made feel. If you’ve added a lot of zucchini or veggies in the soup, expect a slightly softer texture after reheating, but it won’t impact flavor. I’ve found that it’s best to add the lime or fresh herbs right before serving, especially after reheating — they keep the soup bright and lively. With a little planning, your leftovers will turn into another round of cozy, flavorful bowls without missing a beat.
Frequently Asked Questions
Final Thoughts
I hope you give this chicken tortilla soup a try — it’s one of those recipes that feels like a warm hug after a hectic day. It has just the right balance of smoky, spicy, and fresh flavors, plus it’s flexible enough to customize according to your pantry or mood. Over the years, I’ve served this to friends, family, and even as a last-minute meal for unexpected guests, and it always wins hearts. What makes it special isn’t just the taste — it’s the memories tied to each spoonful, the cozy kitchen smells, and the satisfaction of making something totally homemade and soul-nurturing. Once you master the basics, I bet you’ll find yourself adding your own twists and making it a regular staple in your house. Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to share your versions in the comments or snap a pic — I love seeing your creations!
chicken tortilla soup
Ingredients
Main Ingredients
- 10 small corn tortillas corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup yellow onion diced
- 1 large jalapeño pepper
- 4 cloves garlic finely minced
- 32 oz low-sodium chicken broth
- 2 cans (14.5 oz each) diced tomatoes petite, no-salt-added
- 1.5 cups corn frozen or canned, drained
- 2 cups shredded cooked chicken
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional
- 0.33 cup fresh cilantro leaves finely minced
- to taste diced avocado for serving
- to taste shredded cheese optional
- to taste sour cream optional
Instructions
Preparation Steps
- Preheat oven to 375F and line a baking sheet with foil.
- Cut corn tortillas into quarter-inch strips, toss with 1 tablespoon olive oil and 1 teaspoon salt, then bake for 15-18 minutes until crispy.
- While tortillas are baking, heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add diced onion and jalapeño, sauté for about 5 minutes until softened.
- Add minced garlic and cook for 1 to 2 minutes, stirring frequently.
- Pour in chicken broth, add diced tomatoes, black beans, shredded chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and cayenne pepper if using. Bring to a boil.
- Let simmer gently for 5 to 7 minutes. Adjust seasoning with salt if necessary.
- Add chopped cilantro leaves, cook for 1 minute. Serve hot topped with avocado slices, cheese, sour cream, and tortilla strips.
