chicken tortilla soup recipe
If you’re craving something hearty, flavorful, and easy to whip up, this chicken tortilla soup recipe is a must-try. It’s a one-pot wonder that delivers bold Tex-Mex flavors, tender shredded chicken, and that satisfying crunch from crispy tortilla strips.
Ingredients
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 medium jalapeño seeded and minced (optional for spice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 14.5 oz can diced tomatoes with green chilies (Rotel works great)
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen or canned corn drained if canned
- 6 cups chicken broth low sodium preferred
- 2 cups cooked shredded chicken rotisserie chicken works perfectly
- Juice of 1 fresh lime
- Salt and pepper to taste
- For the Crispy Tortilla Strips:
- 6 small corn tortillas cut into thin strips
- 3 tablespoons vegetable oil or olive oil
- Pinch of salt
- Optional Garnishes:
- Avocado slices
- Sour cream or Mexican crema
- Shredded cheese cheddar, Monterey Jack, or queso fresco
- Fresh cilantro chopped
- Extra lime wedges
- Crushed tortilla chips if you don’t make strips
Instructions
- Make the Crispy Tortilla Strips (10 minutes):
- Preheat oven to 375°F (190°C).
- Spread tortilla strips on a baking sheet, drizzle with oil, and sprinkle with salt.
- Bake for 8–10 minutes, flipping halfway, until golden brown and crispy. Set aside.
- Sauté the Aromatics (5 minutes):
- In a large pot, heat olive oil over medium-high heat.
- Add onion, garlic, and jalapeño, cooking until fragrant and softened.
- Build the Flavor (5 minutes):
- Stir in cumin, chili powder, and smoked paprika.
- Add diced tomatoes and let them simmer for a couple of minutes, scraping up browned bits from the pot.
- Simmer the Soup (20 minutes):
- Add black beans, corn, chicken broth, and shredded chicken.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to let the flavors meld.
- Finish with Freshness (2 minutes):
- Stir in lime juice. Taste and adjust salt and pepper as needed.
- Serve (immediate):
- Ladle soup into bowls, top with crispy tortilla strips and your favorite garnishes.
Notes
- Don’t rush the onions and garlic — caramelizing them adds depth.
- Always crisp tortilla strips separately; add just before serving so they don’t get soggy.
- Adjust spice by using less jalapeño or swapping with bell pepper for a milder version.
- Soup freezes well (without tortilla strips) for up to 3 months.
- Tastes even better the next day as flavors meld!