If you’re craving a bowl of comfort that bursts with bold flavors and satisfying textures, this Easy Chicken Tortilla Soup Recipe is your new best friend. Imagine a warm, hearty broth filled with tender chicken, smoky spices, zesty lime, and a vibrant mix of fresh vegetables, all crowned with crunchy homemade tortilla strips that add the perfect crunch. It’s a dish that feels like a warm hug on chilly nights yet is bright and lively enough to enjoy any time you want a little taste of sunshine in your bowl.
Ingredients You’ll Need
Every ingredient in this Easy Chicken Tortilla Soup Recipe is simple yet plays a crucial role in creating a symphony of flavors and textures. From the fiery kick of jalapenos to the creamy black beans, and the fresh brightness of lime, these essentials come together to make the soup truly unforgettable.
- 8 small corn tortillas, sliced into 6 mm wide strips: These become the crispy topping that brings wonderful crunch and authenticity.
- 15 ml olive oil (for tortilla strips): Helps to crisp up the tortilla strips perfectly without being greasy.
- 5 g kosher salt (for tortilla strips): Enhances the flavor of the tortilla crisps just right.
- 30 ml olive oil (for soup base): Adds depth and a silky texture to the sautéed vegetables.
- 2 jalapenos, finely diced: Provide a gentle heat that wakes up the taste buds beautifully.
- 1 medium yellow onion, finely diced: Brings natural sweetness that balances the spices.
- 1 green bell pepper, finely diced: Adds freshness and a slight crunch within the soup.
- 10 g minced garlic: Offers a robust savory note that ties everything together.
- 950 ml chicken broth: The flavorful liquid base that carries all the ingredients.
- 800 g crushed tomatoes: Deliver rich tomato tang and body to the soup.
- 2 cans (425 g each) black beans, drained and rinsed: Boost protein content while adding creamy bites.
- 300 g cooked chicken breast, cut into chunks: The main star providing savory and tender chunks of protein.
- 8 g chili powder: Introduces smoky, warm notes into the broth.
- 15 ml lime juice: Lifts the flavors with bright acidity and freshness.
- 4 g ground cumin: Adds earthiness and depth.
- 10 g salt: Balances and enhances all the flavors.
- 2 g ground black pepper: Gives subtle heat and complexity.
- 2 g smoked paprika: Lends a beautiful smoky undertone to the soup.
- 0.5 g cayenne pepper: Adds just a touch of spicy warmth without overwhelming.
- 10 g fresh cilantro, finely minced: Sprinkles freshness and herbaceous brightness to finish the soup.
How to Make Easy Chicken Tortilla Soup Recipe
Step 1: Prepare Crispy Tortilla Strips
Start by preheating your oven to 190°C and line a baking tray with foil—this makes cleanup a breeze. Toss the corn tortilla strips with olive oil, which ensures they crisp up without drying out. Sprinkle kosher salt evenly over them to boost flavor. Bake for about 15 to 18 minutes, stirring halfway through so they brown evenly and become irresistibly crunchy. These strips will be the crunchy crown jewel of your soup.
Step 2: Sauté the Vegetables
Heat olive oil in a large Dutch oven over medium-high heat, and add the finely diced onion, green bell pepper, and jalapenos. Sautéing these for around 5 minutes softens them up and releases their natural sweetness and heat, creating a flavorful foundation. Add the minced garlic last and cook for one more minute to unleash its aromatic punch without burning.
Step 3: Build the Soup Base
Into the pot goes the chicken broth, crushed tomatoes, rinsed black beans, and cooked chicken pieces. Then sprinkle in chili powder, lime juice, cumin, salt, black pepper, smoked paprika, and a pinch of cayenne pepper. Stir everything together and bring it to a boil. Once boiling, reduce to a simmer and let it cook for 5 to 7 minutes, allowing all those robust flavors to meld into a harmonious bowl of goodness.
Step 4: Final Touches
Stir in the finely minced fresh cilantro, letting it infuse the broth with fresh herb notes. Allow the soup to boil for just one minute after adding cilantro, then remove the pot from heat. This keeps the cilantro’s brightness alive without dulling its flavor through overcooking.
Step 5: Serve and Enjoy
Ladle the soup into warm bowls and top generously with your crispy homemade tortilla strips. You can add more toppings as desired such as shredded cheese, sour cream, or creamy guacamole to complement the layers of flavor.
How to Serve Easy Chicken Tortilla Soup Recipe
Garnishes
Garnishing is where you can personalize your Easy Chicken Tortilla Soup Recipe to your heart’s content. Fresh cilantro, diced avocado, a dollop of sour cream, or shredded sharp cheddar cheese add beautiful pops of color and extra layers of richness. A squeeze of fresh lime over the top instantly brightens each spoonful, while a sprinkle of crushed tortilla chips or a handful of crunchy tortilla strips adds that delightful texture contrast.
Side Dishes
This soup is a complete meal in itself but pairs wonderfully with a few classic sides. A crisp green salad tossed in a tangy vinaigrette balances the hearty soup beautifully. Warm corn bread or a soft, buttery dinner roll are perfect to soak up every last drop. For something lighter, try a simple Mexican street corn salad for added flavor and texture on the side.
Creative Ways to Present
Transform your Easy Chicken Tortilla Soup Recipe into a festive centerpiece by serving it in mini tortilla bowls for individual portions. Alternatively, ladle the soup over a bed of cooked rice for a deconstructed style or serve it with a side of tortilla chip “dippers” so everyone can dunk their way to happiness. For gatherings, keep the soup warm in a slow cooker and let guests customize their own bowls with an array of toppings.
Make Ahead and Storage
Storing Leftovers
Easy Chicken Tortilla Soup Recipe keeps beautifully in the fridge for up to 3 days. Transfer your leftovers to an airtight container as soon as the soup has cooled to maintain freshness and flavor. This makes it a perfect weekday meal that you can quickly reheat after a busy day.
Freezing
If you want to save this soup for longer, it freezes wonderfully. Pour the cooled soup into freezer-safe containers, leaving some space at the top to allow for expansion. Frozen soup can last up to 3 months, making it an excellent option for meal prep or unexpected busy nights.
Reheating
To reheat, thaw the soup overnight in the refrigerator if frozen. Warm it gently on the stovetop over medium heat, stirring occasionally, so the flavors mingle evenly without breaking down the chicken or beans. Avoid reheating with tortilla strips, as they will become soggy; add fresh crispy strips just before serving for the best texture.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken works wonderfully in this Easy Chicken Tortilla Soup Recipe. It saves time and adds great flavor.
How can I make this soup spicier?
To ramp up the heat, add extra jalapenos or a pinch more cayenne pepper. You can also include some chipotle peppers for a smoky kick.
Is this soup gluten-free?
Yes, as long as you use corn tortillas and verify your chicken broth is gluten-free, this soup is naturally gluten-free and safe for gluten-sensitive diets.
Can I make this recipe vegetarian?
Definitely! Substitute the chicken broth with vegetable broth and omit the cooked chicken, or use plant-based chicken alternatives and enjoy a vegetarian-friendly version.
What toppings go best with this soup?
Traditional toppings include shredded cheese, sour cream, avocado slices, fresh cilantro, and of course, crispy tortilla strips. All these add texture and layers of flavor.
Final Thoughts
This Easy Chicken Tortilla Soup Recipe is a real crowd-pleaser that’s as simple to make as it is delightful to eat. Whether you’re cooking for family, friends, or just yourself, this bright and comforting soup will become a staple in your kitchen. So grab those ingredients, get cooking, and enjoy a bowl that’s both cozy and bursting with flavor. You deserve that comforting hug in a bowl today!
Print
Easy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Mexican
Description
This Easy Chicken Tortilla Soup is a flavorful, comforting dish combining tender chicken, black beans, fresh vegetables, and a smoky, spicy broth. Crispy homemade corn tortilla strips add the perfect crunch topping, making it a perfect weeknight meal full of vibrant Mexican-inspired flavors.
Ingredients
Tortilla Strips
- 8 small corn tortillas, sliced into 6 mm wide strips
- 15 ml olive oil (for tortilla strips)
- 5 g kosher salt (for tortilla strips)
Soup Base
- 30 ml olive oil (for soup base)
- 2 jalapenos, finely diced
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 10 g minced garlic
- 950 ml chicken broth
- 800 g crushed tomatoes
- 2 cans (425 g each) black beans, drained and rinsed
- 300 g cooked chicken breast, cut into chunks
- 8 g chili powder
- 15 ml lime juice
- 4 g ground cumin
- 10 g salt
- 2 g ground black pepper
- 2 g smoked paprika
- 0.5 g cayenne pepper
- 10 g fresh cilantro, finely minced
Instructions
- Prepare the tortilla strips: Preheat the oven to 190°C and line a baking tray with foil. Toss the corn tortilla strips with 15 ml olive oil and spread them evenly on the tray. Sprinkle with 5 g kosher salt. Bake for 15 to 18 minutes until golden and crisp, stirring once halfway through to ensure even baking.
- Sauté the aromatics: Heat 30 ml olive oil in a large Dutch oven over medium-high heat. Add the diced onion, green bell pepper, and jalapenos. Sauté for 5 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the soup ingredients: Pour in the chicken broth, crushed tomatoes, and add the drained black beans and cooked chicken chunks. Season with chili powder, lime juice, ground cumin, salt, ground black pepper, smoked paprika, and cayenne pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 5 to 7 minutes, allowing flavors to meld.
- Finish with fresh herbs: Stir in the finely minced fresh cilantro. Let the soup boil for 1 more minute, then remove the pot from heat.
- Serve: Ladle the hot soup into bowls and top each serving with the crispy tortilla strips prepared earlier. Add optional toppings such as shredded cheese, sour cream, or guacamole if desired for extra creaminess and flavor.
Notes
- To keep tortilla strips crispy, bake them just before serving or store separately and add to soup right before eating.
- Adjust the amount of cayenne pepper and jalapenos to control soup spiciness.
- Use rotisserie chicken or leftover cooked chicken breast to save time.
- Garnish with shredded cheese, avocado slices, fresh lime wedges, or sour cream for extra flavor.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
