Chicken tortilla soup is warm, tasty, and easy to make. It uses simple ingredients and comes together quickly. This soup is perfect for any day when you want something comforting and filling.
Why We Love This Chicken Tortilla Soup Recipe
What makes this soup a must-try isn’t just the flavor—it’s how easily it fits into your life. Here’s why you’ll keep coming back to it:
- Quick and easy: You can have it ready in about 30 minutes.
- Pantry staples: Most of the ingredients are likely already in your kitchen.
- Full of flavor: A mix of spices and fresh toppings makes each bowl vibrant.
- Perfect for leftovers: It tastes even better the next day.
- Customizable: Adjust the spice level, make it dairy-free, or go meatless.
This soup brings the bold zest of Mexican-inspired cooking without complicated steps. It’s simple yet loaded with character.
Ingredients
Cooked shredded chicken – The star protein of this chicken tortilla soup recipe. Using rotisserie or leftover cooked chicken makes the soup quick and flavorful. Avoid using raw chicken to keep the cooking time short.
Onion – Adds a savory base to the soup. Yellow or white onions work best for this chicken tortilla soup recipe, sautéed until soft for deeper flavor.
Garlic – Essential for aromatic depth in this chicken tortilla soup recipe. Fresh minced garlic gives the best taste; avoid garlic powder substitutions.
Diced tomatoes – Brings acidity and richness to the chicken tortilla soup recipe. Canned diced tomatoes with juices are preferred to add body and flavor.
Corn kernels – Adds a sweet crunch that complements the spices in the chicken tortilla soup recipe. Use fresh, canned, or frozen corn.
Chicken broth – The flavorful liquid base of the chicken tortilla soup recipe. Use low-sodium broth to control saltiness.
Tomato sauce – Adds thickness and richness to the chicken tortilla soup recipe’s broth. Choose plain tomato sauce without added seasoning.
How to Make Chicken Tortilla Soup
Here’s how to bring this soup together, step by step:
Sauté the aromatics: In a large pot over medium heat, add a tablespoon of oil. Cook the onion until soft, about 3–4 minutes. Add garlic and bell pepper, cooking another 2 minutes.
Add chicken and spices: Stir in your shredded chicken along with cumin, chili powder, smoked paprika, salt, and pepper. Let the spices toast for a minute to boost flavor.
Add tomatoes and liquids: Pour in the diced tomatoes (with juice), tomato sauce, and chicken broth. Stir well.
Simmer: Bring the soup to a boil, then lower the heat and let it simmer uncovered for 20–25 minutes.
Add corn and lime juice: Toss in the corn and squeeze in fresh lime juice. Simmer for another 5 minutes.
Serve and garnish: Ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, avocado, sour cream, and cilantro.
You’ll love how the toppings melt into the hot soup, creating layers of flavor and texture.
Expert Tips for the Best Chicken Tortilla Soup
- Use rotisserie chicken if you’re short on time—it adds great flavor without extra work.
- Toast your own tortilla strips in the oven for more crunch and fewer additives.
- Add depth with a splash of lime juice just before serving—it wakes up the flavors.
- Make it creamy by blending part of the soup or stirring in a few tablespoons of Greek yogurt.
- Let it rest for 10 minutes after cooking to deepen the flavor.
These small touches can turn your homemade version into something restaurant-worthy.
Delicious Variations to Try
Don’t be afraid to make it your own. Here are some smart swaps:
- Vegetarian: Replace chicken with black beans or chickpeas.
- Spicy: Add fresh jalapeños or a pinch of cayenne pepper.
- Low-carb: Skip the corn and chips, and add zucchini or cauliflower.
- Creamy: Blend in a half cup of cream or stir in plain yogurt for a rich texture.
Each variation keeps the soul of the dish while making it match your preferences.
Serving Suggestions
Pair your soup with any of these sides to round out the meal:
- Cornbread or warm flour tortillas
- Simple green salad with lime vinaigrette
- Mexican rice or cilantro-lime rice
- Grilled quesadillas or bean burritos
- Fresh fruit like pineapple or mango slices
Presentation counts—serve in deep bowls with toppings arranged nicely for a colorful, inviting dish.
FAQs About Chicken Tortilla Soup Recipe
What makes chicken tortilla soup different from other soups?
This soup stands out thanks to its bold, spicy broth and the crunchy tortilla topping. It blends zesty seasoning with a rich tomato base and fresh toppings that balance texture and taste.
Can I make this chicken tortilla soup recipe in a slow cooker?
Yes, you can. Combine all ingredients (except toppings) in your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add toppings right before serving.
Is this chicken tortilla soup recipe freezer-friendly?
Definitely. Let the soup cool completely, then portion it into containers. Freeze for up to 3 months. Reheat on the stove or in the microwave.
How can I thicken my chicken tortilla soup?
You can blend a cup of the soup and stir it back in, or crush tortilla chips and let them soak in the broth for a naturally thickened texture.
What are the best toppings for chicken tortilla soup?
Tortilla strips, cheese, avocado, sour cream, jalapeños, and fresh cilantro are all popular options that add flavor and texture.
chicken tortilla soup recipe
Equipment
- Large Pot
Ingredients
Protein
- 2 cups cooked shredded chicken rotisserie chicken works great
Vegetables
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels fresh, canned, or frozen
Liquid Base
- 4 cups low-sodium chicken broth
- 1 cup tomato sauce
- 1 lime juice of
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- salt and pepper to taste
Toppings
- tortilla strips or crushed tortilla chips
- shredded cheese (cheddar or Mexican blend)
- diced avocado
- sour cream
- fresh cilantro, chopped
Instructions
- In a large pot over medium heat, add a tablespoon of oil. Cook the onion until soft, about 3–4 minutes. Add garlic and bell pepper, cooking another 2 minutes.
- Stir in shredded chicken along with cumin, chili powder, smoked paprika, salt, and pepper. Let the spices toast for a minute.
- Add diced tomatoes with juice, tomato sauce, and chicken broth. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Add corn and lime juice. Simmer for another 5 minutes.
- Ladle soup into bowls and top with tortilla strips, cheese, avocado, sour cream, and cilantro.