Chicken Tortilla Soup Recipe
If you are craving a hearty, flavorful, and comforting meal, this Chicken Tortilla Soup Recipe will quickly become a staple in your kitchen. Imagine tender shredded chicken swimming in a vibrant, spiced broth, with bursts of sweetness from corn and black beans, all topped with crispy tortilla strips and fresh garnishes. It is a dish that feels like a warm hug on a chilly day but bright and refreshing enough for any season. This recipe is incredibly easy to make yet delivers layers of texture and flavor that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Chicken Tortilla Soup Recipe lies not only in its delicious taste but also in the simplicity and accessibility of the ingredients. Each component plays a vital role, whether adding depth, spice, or texture, making the soup come alive with every spoonful.
- Olive oil: The base for sautéing, it adds a subtle richness without overpowering the soup’s fresh flavors.
- Onion: Provides natural sweetness and a savory backbone to the broth.
- Garlic: Adds warmth and a fragrant punch essential in Mexican-inspired dishes.
- Jalapeño (optional): Gives the soup a gentle kick of heat for those who love a little spice.
- Chicken breasts: The star protein of the soup, tender and perfect for shredding into the mixture.
- Black beans: Offer earthy flavor and hearty texture, boosting the soup’s fiber and protein content.
- Corn kernels: Bring a subtle sweetness and delightful pop in every bite.
- Diced tomatoes: Create a vibrant, tangy base that enlivens the broth’s profile.
- Chicken broth: The flavorful liquid that ties the ingredients together into a comforting soup.
- Cumin: Adds a warm, smoky depth intrinsic to many Tex-Mex dishes.
- Chili powder: Delivers a balanced spiciness and complexity without overwhelming the dish.
- Salt and pepper: Essential seasoning to enhance every flavor note.
- Lime juice: Introduces a fresh, zesty brightness that lifts all other flavors perfectly.
- Garnishes (tortilla strips, avocado, cilantro, sour cream, lime wedges, shredded cheese): These finishing touches add texture, creaminess, and a burst of color, making the soup irresistible.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Veggies
Start by heating olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, and diced jalapeño if you want a little heat. Cook them gently for about five minutes until the onion softens and the aroma fills your kitchen. This step develops the flavor base that makes the soup so soulful.
Step 2: Cook the Chicken and Combine Ingredients
Next, nestle the chicken breasts right into the pot along with the black beans, corn, diced tomatoes, and chicken broth. Sprinkle in the cumin, chili powder, salt, and pepper to build those signature warm, smoky spices. Bring everything to a boil to ensure the chicken starts cooking through in the flavorful broth.
Step 3: Let It Simmer
Reduce the heat to low and let the soup simmer gently for about 25 minutes. This slow simmer lets the chicken cook thoroughly and allows all the flavors to marry beautifully. You’ll find the kitchen filled with an irresistible aroma by this time.
Step 4: Shred the Chicken
Once the chicken is cooked, carefully remove the breasts from the pot and shred them using two forks. The shredded chicken returns to the pot, soaking up the vibrant broth and seasoning. This makes every bite tender and flavorful, blending perfectly into the soup.
Step 5: Add Lime Juice for Brightness
Before serving, stir in the fresh lime juice. This final touch adds a lively, tangy brightness that balances the spices and deep flavors, making the soup fresh and exciting with each spoonful.
Step 6: Serve and Garnish
Ladle the piping hot soup into bowls and start adding your favorite garnishes. The crispy tortilla strips provide delightful crunch, creamy avocado offers softness, fresh cilantro adds herbaceous notes, sour cream brings cool creaminess, and a wedge of lime on the side allows everyone to adjust the zest to their liking.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Garnishes are what make this Chicken Tortilla Soup Recipe really stand out. Crispy tortilla strips add texture contrast, ripe avocado slices bring creaminess, and fresh cilantro injects herbal brightness. A dollop of sour cream balances spiciness with coolness while shredded cheese melts slightly into the hot soup for an indulgent touch. Lime wedges on the side brighten each spoonful with a citrus kick.
Side Dishes
This soup is hearty enough on its own, but if you want to round out the meal, try it with cornbread, warm tortillas, or simple Mexican rice. A fresh green salad or roasted vegetables can also complement the soup’s robust flavors and make the meal even more satisfying.
Creative Ways to Present
For a fun twist, serve the soup in mini tortilla bowls or hollow out small bread loaves and fill them with the soup. You could also offer a toppings bar so everyone can customize their bowl with different garnishes and spice levels. Presentation is all about sharing the joy of this warm, flavorful Chicken Tortilla Soup Recipe in a way that feels special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover chicken tortilla soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors typically deepen overnight, so you’ll find it tastes even better the next day. Just be sure to store garnishes separately to maintain their freshness.
Freezing
If you want to save the soup for a longer time, freeze it in a freezer-safe container for up to 3 months. Avoid freezing sour cream or avocado toppings with the soup; instead, add fresh garnishes after reheating. Freeze in portion sizes that suit your future needs for easy meal prep.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual servings but cover the bowl to prevent splatters. Add fresh garnishes just before serving to retain their texture and vibrancy.
FAQs
Can I use shredded rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using pre-cooked shredded rotisserie chicken makes this Chicken Tortilla Soup Recipe even quicker and just as delicious. Simply add the chicken towards the end of cooking to warm through without drying it out.
Is this soup spicy?
The spice level is totally adjustable. The jalapeño adds a gentle heat, but you can omit it for a milder version or add more chili powder if you love extra spice.
Can I make this soup vegetarian?
For a vegetarian twist, swap chicken broth for vegetable broth and omit the chicken, or add extra beans or tofu to keep the protein. The combination of spices and fresh ingredients still creates a hearty, satisfying soup.
What’s the best way to make crispy tortilla strips?
Cut corn tortillas into thin strips and bake or fry them until golden and crisp. Sprinkle lightly with salt before serving as a garnish to add perfect texture and flavor to the soup.
How can I make this soup thicker?
To make the soup heartier, blend a cup of the soup and stir it back into the pot or add a bit of masa harina (corn flour) dissolved in water during the simmering step. Both techniques provide a pleasing thicker texture without compromising flavor.
Final Thoughts
This Chicken Tortilla Soup Recipe is a true crowd-pleaser that’s both comforting and vibrant, simple yet packed with flavor. It’s the kind of dish you can enjoy any day of the week and feel proud of serving to family and friends. Once you try it, I promise it will earn a permanent spot in your recipe collection, ready to warm your soul whenever you need it.
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Chicken Tortilla Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired dish, perfect for a cozy meal. Loaded with tender shredded chicken, black beans, corn, and a blend of spices, it offers a delicious balance of savory and tangy flavors, topped with crispy tortilla strips and fresh garnishes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
- 2 chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
Garnishes
- Tortilla strips
- Avocado
- Cilantro
- Sour cream
- Lime wedges
- Shredded cheese
Instructions
- Sauté the Veggies: In a soup pot, heat olive oil over medium heat. Add chopped onion, garlic, and jalapeño (if using) and cook for about 5 minutes until softened and fragrant.
- Cook the Chicken: Add the chicken breasts to the pot, then add black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup gently simmer for about 25 minutes, or until the chicken is fully cooked through and tender.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well to incorporate.
- Add Lime Juice: Stir in the fresh lime juice to brighten the flavors and add a zesty finish.
- Serve: Ladle the hot soup into bowls and garnish with crispy tortilla strips, sliced avocado, fresh cilantro, a dollop of sour cream, shredded cheese, and lime wedges for squeezing.
Notes
- For extra heat, keep the jalapeño seeds or add more jalapeños.
- You can use rotisserie chicken instead of cooking the chicken breasts in the soup to save time.
- Customize garnishes to your liking, such as adding diced onions, shredded lettuce, or hot sauce.
- To make it dairy-free, omit the sour cream and shredded cheese garnishes.
- Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
