When I completed a winter bike race in Colorado a few years ago, I warmed up by tucking into a big steamy bowl of chicken tortilla soup from a local Mexican restaurant. By the time I crossed the finish line, I was absolutely exhausted and chilled to the bone, and that bowl of soup was life-giving at that moment. No matter when I serve it, this soup is so satisfying thanks to the pops of flavor and variety of textures. I highly recommend it for warming up from the inside.
Recipe Highlights
Creamy and crunchy: One thing I love most about this soup is the way the crunchy tortilla strips can either be left on top of the soup so that they maintain their crunch or stirred into the broth to soften to an almost al dente noodle-like consistency. It makes this soup unlike any other in my book.
Simple spices: Instead of using whole dried chiles, I call for chili powder and a smattering of other common spices to give the broth a mildly spicy yet flavorful taste.
Rich, full-bodied: I’ve enjoyed versions that are more brothy and less tomato-y than this one because they use diced fresh tomatoes. But I prefer the soup made with crushed tomatoes (or diced tomatoes) to give it more body and flavor.
Nutritious: I love soup recipes because they can be a great source of several food groups, and this soup is no different. This soup is a great source of protein (providing 30 grams per serving) as well as fiber (8 grams per serving). It’s also a good source of mono- and polyunsaturated fats and it has plenty of veggies, providing key nutrients like vitamin A, vitamin C, and potassium.
Ingredient Notes And Substitutions
This is the full list of ingredients, just some of my notes about the main ones.
- Chicken – this soup can be made with either raw boneless, skinless chicken breasts or pre-cooked shredded chicken. I provide directions for using both in the recipe card, as well as when to add the cooked chicken, if using that.
- Corn tortillas – use either yellow or white corn tortillas. In this recipe, the tortillas are used as a crispy topping, though in some chicken tortilla soups, bits of tortilla get dissolved in the broth. Use store-bought corn tortillas or make them homemade.
- Broth – use either store-bought low-sodium chicken broth or use homemade chicken broth or turkey broth. Both will work great, but I prefer the deeper flavor I get from using homemade broth.
- Black beans – not all chicken tortilla soups include black beans, so feel free to omit them or use pinto beans instead. Personally, I love what they add to the eating experience, as well as the extra boost of nutrition.
- Jalapeño – control the heat in this soup by either removing the seeds and membranes of the jalapeño (less heat) or leaving them in (more heat).
- Corn – just a cup of frozen corn is the perfect amount to add color and slightly sweet flavor to this soup.
- Spices – my recipes calls for chili powder, ground cumin, dried oregano, and salt. For more heat, add a dash of chipotle powder or a canned of diced green chiles, too.
Find the ingredient list with exact measurements in the recipe card below.
Use Homemade Broth
I try to keep my freezer stocked with homemade chicken broth for recipes just like this one that taste EVEN better with this little added touch. I don’t want the fact of not having homemade broth to prevent anyone from making this soup because it’s still super good with store-bought broth. I’m just saying: If one is willing to put in a bit of extra effort, it’s worth it.
Here’s my process: I keep two large zip-top freezer-safe bags in my freezer – one that holds the bones of whole roasted chicken or turkey and the other that holds vegetable trimmings, such as onion and carrot peels and celery tops. When the bag of bones is full, I use that and the vegetable scraps to make a batch of this homemade chicken broth. Then I transfer it to freezer-safe 2-cup silicone molds for freezing. When I need some tasty broth for a recipe, I just thaw what I need. Instant flavor boost!
Make Chicken Tortilla Soup On The Stovetop
Here’s an overview of how to make chicken tortilla soup, and I provide even more detail in the recipe card below.
- Cook the chicken by sauteing it in the Dutch oven on both sides for 5-6 minutes. Then transfer it to a plate (even if it’s not cooked all the way through.
- Saute the aromatics by adding the onion, jalapeno pepper, and garlic cloves to the pot; stir and cook until tender.
- Add the remaining ingredients, including the broth, crushed tomatoes, black beans, corn, chili powder, cumin, paprika, oregano, and salt. Bring the soup to a simmer for 10 minutes.
- Add the chicken back in, then simmer for 10 minutes more. Now remove the chicken and shred it, then return that to the soup along with the fresh cilantro and lime juice.
- Bake the tortilla strips in the oven until crispy while the soup is simmering.
- Ladle the soup into bowls and garnish servings with the crispy tortilla strips and/or more fresh cilantro, lime wedges, avocado slices, or sour cream.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Serve With Tortilla Strips And Other Toppings
For me, the best part of chicken tortilla soup is the crispy tortilla strips that I put on top of each bowl. Sometimes I’ve even omitted the tortilla strips and served this soup with a side of cornbread muffins or dipped pieces of flour tortillas. But feel free to omit the tortilla strips for a lower-carb version.
Some of my must-have toppings, in my opinion, are a squeeze of fresh lime juice and fresh cilantro. I also like to add some sliced avocado, cheddar cheese or Mexican shredded cheese, and sour cream when I have them on hand.
For more veggies on the table, I might serve this soup with this crispy arugula salad or this simple caesar salad.
Storage Directions And Tips
This soup stores well and even gets more flavorful the next day, so it’s a great option for a make-ahead meal prep session. I store portions in individual airtight containers and tuck them in the fridge for up to 4 days. Or, for longer storage, transfer the soup to a freezer-safe bag or container and freeze it for up to 6 months.
I reheat servings in the microwave or in a small saucepan on the stovetop over medium heat until heated through. From frozen, I thaw the soup overnight in the fridge, then heat it in a pot on the stove.
Frequently Asked Questions
Yes, chicken tortilla soup is considered authentic to Mexican cuisine, particularly in northern Mexico. The common ingredients – corn tortillas, chicken stock, tomatoes, chile peppers, and ground spices – are authentic to cultural foods of Mexico.
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Chicken Tortilla Soup
This full-bodied chicken tortilla soup is so satisfying and well-rounded, thanks to the chicken, everyday spices, broth, beans, and corn. The variety of textures makes it stand out from other soups and a favorite to return to on chilly days.
Ingredients
For the Soup:
- Cooking spray
- 1 tablespoon avocado oil or olive oil, divided
- 1 lb boneless, skinless chicken breasts (see Notes below for using pre-cooked chicken)*
- 1 small white or yellow onion, finely diced
- 1 small jalapeño, minced**
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (14-ounce) can no-salt-added crushed tomatoes
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon fine salt
- ¾ cup chopped fresh cilantro leaves
- Juice of 1 lime
- Optional for serving: Diced or sliced avocado, sour cream, lime wedges, fresh cilantro leaves
For the Tortilla Strips:
- 8 corn tortillas
- 1 tablespoon avocado oil or olive oil (I use this oil sprayer)
- Fine salt
Get Recipe IngredientsInstructions
- Place a Dutch oven or large heavy pot over medium-high heat.
- When the pot is hot, mist the bottom generously with cooking spray, then add ½ tablespoon of oil, swirling the pot to coat.
- Season the chicken breasts with a pinch each of salt and pepper and place them in the pot; cook until lightly browned and the chicken releases from the pan, 7-8 minutes.
- Flip the chicken breasts and cook for an additional 5-6 minutes. Remove the chicken to a clean plate. (NOTE: It’s OK if the chicken is not completely cooked through at this point.)
- Reduce the heat to medium and add the remaining ½ tablespoon of oil, swirling the pot to coat.
- Add the onion and jalapeño and cook until the onion starts to soften, 5-6 minutes, stirring occasionally.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the broth, crushed tomatoes, black beans, corn, chili powder, cumin, paprika, oregano, and salt. Stir to combine, then increase the heat to medium-high and bring to a rapid simmer (almost a boil).
- When the soup is almost boiling, reduce the heat to medium-low or low and allow the soup to simmer for 10 minutes.
- After the soup has simmered for 10 minutes, add the chicken back to the pot and simmer until the chicken is cooked all the way through and the onions are tender, an additional 8-10 minutes.
- Remove the chicken to a cutting board and shred with two forks.
- Return the shredded chicken to the pot and stir. Stir in the cilantro and lime juice.
- Serve bowls of the soup topped with ⅓ cup tortilla strips and diced avocado, sour cream, lime wedges and/or cilantro leaves, as desired.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. Soup may be frozen for up to 6 months.
To Make the Tortilla Strips:
- Preheat the oven to 375℉.
- Cut the tortillas in half, then stack 3-4 halves on top of one another and slice into strips that are about ¼-inch wide. Repeat with the remaining tortillas.
- Divide the tortilla strips among two large rimmed baking sheets.
- Drizzle or mist oil over the tortilla strips, toss to coat, then sprinkle with the salt.
- Spread the strips out in an even layer and bake until they’re crispy and lightly golden brown, 10-11 minutes total, stirring occasionally and rotating the pans halfway through.
- Place the crispy tortilla strips on a paper towel-lined plate to drain and cool slightly before adding to the soup. Makes about 2 cups tortilla strips.
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Notes
* May use pre-cooked chicken or pulled and shredded rotisserie chicken in place of the raw chicken breasts. If using pre-cooked chicken, use 12 ounces (or about 2 ½ cups), and stir it into the soup at Step 12, then heat 4-5 minutes more.
** For less heat, remove the seeds and membranes from the jalapeño. For more heat, leave them in.
If you don’t want to make tortilla strips, use crushed up tortilla chips instead.
Nutrition Information
- Serving Size: 1 ⅓ cups soup with ⅓ cup tortilla strips
- Calories: 320
- Fat: 9 g
- (Sat Fat: 1 g)
- Sodium: 385 mg
- Carbohydrate: 35 g
- (Fiber: 8 g
- Sugar: 6 g)
- Protein: 30 g
- Cholesterol: 50 mg
Dietary
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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