Chicken Tortilla Soup serves as the ideal effortless weeknight dinner. Packed with shredded chicken, corn, beans, and homemade tortilla strips, this soup constitutes a satisfying meal on its own. It's a comforting, substantial, and hearty option.
What's even more convenient? Similar to our Taco Soup and Chicken Chili, this Chicken Tortilla Soup Recipe effortlessly comes together in a single pot.
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Ingredients
- Soup base - use regular or low-sodium chicken broth combined with canned diced tomatoes (or Rotel with chilies) or fire-roasted tomatoes to form the base. You can elevate the taste by infusing various spices or a homemade taco seasoning mix.
- Crispy toppings - add texture and flavor with crispy tortilla strips. Make them by cutting corn tortillas into thin strips, frying until crispy, and then seasoning with a dash of salt. You can, of course use the store-bought tortilla strips if in a pinch.
- Protein - this version of Tortilla soup spotlights chicken. Opt for chicken breasts for a traditional taste or explore options like skinless chicken thighs or shredded chicken for diversity. I like to use rotisserie chicken.
- Vegetables - enhance the broth with onions, garlic, and jalapeños. Customize your soup with preferred veggies; while corn and tomatoes are suggested, red peppers or celery can also enhance the flavors. Adding black beans (or pinto beans) contributes to the soup's heartiness and satisfaction.
Adjust spice levels. Craving some heat? Incorporate additional jalapeños into the mix to spice things up according to your preference.
Instructions
For Chicken Tortilla Soup:
Saute aromatics. Heat oil in a pot over medium-high heat. Sauté chopped onion, garlic, until the vegetables become tender.
Add veggies, legumes and tomatoes. Add corn, beans, chili powder, tomato paste, cumin, crushed tomatoes, salt, and chicken broth to the pot. Bring the mixture to a boil and let it simmer for 10 minutes.
Add chicken. Add cooked chicken (rotisserie chicken) and let it simmer for another 10 minutes. Then, add lime juice to the soup.
Serve. Serve the soup accompanied by tortilla strips, avocado pieces, fresh cilantro, and lime wedges.
To Make Crispy Tortilla Strips:
For Pan Frying:
- Heat a pan over medium-high heat with ¼ cup of oil.
- Cut 6-8 (6") corn tortillas into thin strips and fry them in a couple of batches in the heated oil, adding more oil if necessary. It takes just a couple of minutes for tortillas to brown and become crisp.
- Once fried, take the strips out of the pan and allow them to drain on a plate lined with paper towels.
For Baking Tortilla Strips In The Oven:
- Toss the tortilla strips in a bowl with 2 tablespoons of oil until they are evenly coated.
- Spread the coated strips in a single layer on a cookie sheet.
- Bake them at 350˚F for approximately 15 minutes until they turn crispy.
Tips
- Utilize leftover chicken. Have a rotisserie chicken loitering in your fridge? Perhaps some leftover chicken breasts waiting to be used? Repurpose your leftover chicken to create a fresh batch of Chicken Tortilla Soup.
- Optional garnishes for the soup include diced avocado, sour cream, jalapeños, shredded cheese, and cilantro. For smoother melting, allow cheeses to reach near-room temperature and grate it from a block.
- You can use frozen or fresh corn instead of canned corn.
- For a creamy soup, add a couple of tablespoons of cream cheese at the end.
📋 Season according to preference. Depending on the tomatoes and broth you'll be using, add salt to taste towards the end.
Serving Suggestions
This chicken tortilla soup pairs wonderfully with a zesty cabbage slaw or a vibrant corn salad.
Freezing And Storing Instructions
- To Store. Keep your leftover soup, excluding the toppings, stored in an airtight container in the fridge. It will maintain freshness for 3-4 days.
- To Freeze. To store for a longer period, freeze your soup in an airtight container for up to two months. When ready to consume, allow it to thaw in the refrigerator overnight. Reheat the soup by bringing it to a boil in a saucepan.
- To Make Ahead. The broth develops richer flavors the longer it melds together. Leftovers? Prepare a sizable batch of tortilla soup in advance and relish it for lunch throughout the week.
- Prepare the crispy tortilla strips ahead of time, even a few days in advance. Consider making extra as they serve as excellent snacks. They store well for days!
Toppings
- Fresh: Lime juice, cilantro, red onion.
- Creamy: Cotija or shredded cheese, sour cream, avocado.
- Other favorites: Guacamole, pico de gallo, Mexican cabbage slaw, corn on the cob.
For more one pan recipes, browse through our One-Pot Casserole archives.
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Recipe Card
Chicken Tortilla Soup Recipe
Ingredients
Method
- Heat oil in a pot over medium-high heat. Sauté chopped onion, garlic, until the vegetables become tender.
- Add corn, beans, chili powder, tomato paste, cumin, crushed tomatoes, salt, and chicken broth to the pot. Bring the mixture to a boil and let it simmer for 10 minutes.
- Add cooked chicken (rotisserie chicken) and let it simmer for another 10 minutes. Then, add lime juice to the soup.
- Serve the soup accompanied by tortilla strips, avocado pieces, fresh cilantro, and lime wedges.
- Heat a pan over medium-high heat with ¼ cup of oil.
- Cut 6-8 (6") corn tortillas into thin strips and fry them in a couple of batches in the heated oil, adding more oil if necessary.
- Once fried, take the strips out of the pan and allow them to drain on a plate lined with paper towels.
Nutrition
Notes
- For baking tortilla chips in the oven: Toss the tortilla strips in a bowl with 2 tablespoons of oil until they are evenly coated.
Spread the coated strips in a single layer on a cookie sheet.
Bake them at 350˚F for approximately 15 minutes until they turn crispy. - To Store. Keep your leftover soup, excluding the toppings, stored in an airtight container in the fridge. It will maintain freshness for 3-4 days.
- To Freeze. To store for a longer period, freeze your soup in an airtight container for up to two months. When ready to consume, allow it to thaw in the refrigerator overnight. Reheat the soup by bringing it to a boil in a saucepan.
- To Make Ahead. The broth develops richer flavors the longer it melds together. Leftovers? Absolutely delightful! Prepare a sizable batch of tortilla soup in advance and relish it for lunch throughout the week.
- Prepare the crispy tortilla strips ahead of time, even a few days in advance. Consider making extra as they serve as excellent snacks.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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D
Looks delicious!
Julia | The Yummy Bowl
thank you!
TAYLER ROSS
I made this soup for dinner last night and OMG was it delicious! Definitely adding it to our regular rotation
Julia | The Yummy Bowl
thank you Tayler!
Kristine
This soup was absolutely delicious. The perfect chicken tortilla soup in my opinion. Great recipe!
Julia | The Yummy Bowl
thank you Kristine!
Dina and Bruce
This soup was soothing for our soul. Thank you for sharing.
Julia | The Yummy Bowl
thank you so much!
dana
This is such a treat! We always do Taco Tuesday but sometimes we like to switch it up, like do fajitas instead, or like last night, this soup!! It really hit the spot.
Julia | The Yummy Bowl
so good right! thank you!
gunjan
This was the best tortilla soup for our dinner last night. SO flavorful and so easy to make. I will be making it again.
Julia | The Yummy Bowl
thank you so much! It is my new obsession!
Julia | The Yummy Bowl
This chicken tortilla soup is one of my favorite soups!