If you are craving a bowl of vibrant, comforting flavor that feels like a warm hug from a friend, this Chicken Tortilla Soup Recipe is the perfect answer. Packed with tender shredded chicken, smoky spices, and fresh veggies, every spoonful bursts with a melody of textures and tastes. It’s not only a feast for your palate but also a visually stunning dish with bright red peppers and golden tortilla strips crowned with fresh cilantro. Whether you’re cooking for family or hosting friends, this soup brings everyone together around the table with ease and joy.
Ingredients You’ll Need
These simple yet essential ingredients come together effortlessly to showcase the soulful character of this chicken tortilla soup. Each component adds its charm—whether it’s the depth of the broth, the brightness of the lime, or the crunch of tortilla strips, they all play a key role in making this recipe a standout.
- Cooked and shredded chicken breast (2 cups): Provides lean protein and a tender texture that absorbs the soup’s bold flavors beautifully.
- Low-sodium chicken broth (4 cups): The hearty liquid base that keeps the taste savory without overpowering the spices.
- Diced tomatoes with green chilies (1 can, 14 oz): Adds a hint of heat and a juicy tang that lifts the soup’s profile.
- Red bell pepper (1 medium, diced): Delivers sweet crunch and vibrant color to the mix.
- Onion (1 medium, diced): Brings natural sweetness and depth after being sautéed until soft.
- Garlic cloves (3, minced): Infuses the broth with aromatic warmth that’s vital to the soup’s character.
- Cumin (1 tsp): Gives the soup its earthy, slightly nutty undertone.
- Chili powder (1 tsp): Adds a smoky spice punch without overwhelming the palate.
- Smoked paprika (½ tsp): Enhances the smoky flavor that complements the tortilla strips.
- Corn tortillas: Cut into strips and toasted to bring crunch and authenticity to each serving.
- Fresh lime juice and cilantro: The fresh finishing touches that brighten the soup and make it sing.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat until shimmering. Toss in the diced onions and cook them gently until translucent, softening their sharpness. Next, add the minced garlic and diced red bell peppers, letting them cook together for a few more minutes to release their flavors. This aromatic base forms the backbone of the soup’s delicious depth.
Step 2: Build the Broth
Pour in the canned diced tomatoes with green chilies, plus the chicken broth. Bring everything to a gentle boil, stirring to combine all the ingredients thoroughly. Once boiling, lower the heat to a simmer to allow the soup to develop a richer flavor as the vegetables meld with the broth.
Step 3: Add Chicken and Spices
Next, stir in your tender shredded chicken breast along with cumin, chili powder, and smoked paprika. These spices coat the chicken and soup with the perfect balance of smoky, savory notes. Let the soup continue to simmer for about ten minutes to marry all the flavors beautifully.
Step 4: Finish with Freshness and Crunch
Just before serving, add a splash of fresh lime juice to brighten the flavor and balance the heat. Prepare your corn tortilla strips by cutting them into thin pieces and toasting until golden and crispy. Ladle the soup into bowls, garnish generously with the tortilla strips and chopped cilantro for that final touch of crunch and herbal freshness.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
The right garnishes elevate this soup from comforting to irresistible. Fresh cilantro brings a fragrant burst, lime wedges offer tangy personalization, and crispy tortilla strips add an essential texture contrast. You can also sprinkle some shredded cheese or sliced avocado for extra richness and creaminess.
Side Dishes
Pair your Chicken Tortilla Soup with warm, fluffy cornbread or a simple green salad for a well-rounded meal. Some people love serving it with rice or black beans on the side, which soak up the soup’s juices and make the meal even heartier.
Creative Ways to Present
For a casual gathering, serve the soup in rustic bread bowls that soak up the broth while adding an edible container charm. Alternatively, layering the tortilla strips on the bottom of the bowl before pouring in the soup keeps them crunchy longer for a clever textural surprise.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover chicken tortilla soup in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it a perfect option for next-day lunches or easy dinners.
Freezing
This Chicken Tortilla Soup Recipe freezes well, just keep the tortilla strips separate to maintain their crunch. Freeze the soup in portions using freezer-safe containers or resealable bags for up to 3 months. When thawed, the flavors hold up beautifully.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally. This keeps the chicken tender and prevents the broth from scorching. Add the crispy tortilla strips just before serving to keep them from becoming soggy.
FAQs
Can I use a rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a fantastic shortcut to get deliciously seasoned shredded chicken without extra effort. Just remove the skin and shred the meat before adding it to the soup.
What if I want to make this soup vegetarian?
You can substitute the chicken broth with vegetable broth and omit the chicken. Adding extra beans or vegetables like zucchini can boost the texture and nutrition to keep the soup hearty and satisfying.
How spicy is this Chicken Tortilla Soup Recipe?
The spice level is mild to moderate due to the chili powder and green chilies in the tomatoes. You can adjust by adding more chili powder or a dash of hot sauce for extra heat or reduce it for a gentler flavor.
Are corn tortillas the only option for crisp strips?
Corn tortillas lend an authentic taste and texture, but you can experiment with flour tortillas or even store-bought tortilla chips for convenience. Just be mindful of how each affects the overall flavor.
Can I prepare this soup in a slow cooker?
Yes! Follow the sauté step on the stove, then transfer everything to a slow cooker and cook on low for 4-6 hours. Add tortilla strips and lime juice just before serving to keep the texture fresh.
Final Thoughts
There is something truly special about sinking a spoon into a bowl of this Chicken Tortilla Soup Recipe. It’s a dish that delights all senses with its warm, inviting broth, satisfying textures, and fresh, bright finish. Once you’ve tried making it at home, it will quickly become one of your favorite go-to recipes for cozy nights, lively dinners, or whenever you crave a taste of comforting magic. Give it a whirl—you won’t regret it!
Print
Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A comforting and flavorful Chicken Tortilla Soup made with shredded chicken, diced tomatoes with green chilies, bell peppers, and aromatic spices. This hearty soup is garnished with crispy corn tortilla strips, fresh cilantro, and a splash of lime juice for a zesty finish. Perfect for a cozy meal that comes together in just 45 minutes.
Ingredients
Soup Base
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
Garnish
- Corn tortillas (cut into strips for frying or baking crisp)
- Fresh lime juice (to taste)
- Fresh cilantro, chopped (to taste)
- 1–2 tbsp olive oil (for sautéing and tortilla strips)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes. Then add minced garlic and diced red bell peppers, cooking for an additional 3-4 minutes until fragrant and softened.
- Add Liquids and Tomatoes: Stir in the canned diced tomatoes with green chilies along with their juices and the low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Chicken and Spices: Add the shredded cooked chicken breast to the simmering soup. Stir in cumin, chili powder, and smoked paprika. Let the soup simmer gently for 10 minutes to allow the flavors to meld together.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Fry them in a small amount of olive oil over medium heat until crispy and golden, then drain on paper towels. Alternatively, bake them in the oven at 375°F (190°C) for 8-10 minutes until crisp.
- Finish and Garnish: Remove the soup from heat and stir in a splash of fresh lime juice for brightness. Ladle soup into bowls and top with crispy tortilla strips and chopped fresh cilantro. Serve immediately for best flavor and texture.
Notes
- Use cooked, shredded chicken from a rotisserie or leftover roasted chicken to save time.
- Adjust spice levels by adding more chili powder or a dash of hot sauce if desired.
- For a thicker soup, reduce the broth quantity or add a small amount of corn masa flour mixed with water to the pot while simmering.
- To make it gluten-free, ensure corn tortillas and broth are labeled gluten-free.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
