There is nothing quite like a steaming bowl of soup to cure a rainy day or a busy weeknight. But not just any soup, we’re talking about a Chicken Tortilla Soup recipe that tastes like it’s been simmering all day but actually comes together in just about half an hour.
This restaurant-style soup is the definition of comfort food. It’s loaded with tender shredded chicken, savory tomato broth, warm Mexican spices, and, of course, plenty of crispy tortilla strips. It’s hearty enough to be a main course but light enough that you won’t feel weighed down.
Recipe Overview
- Yields: 4 to 6 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 25 Minutes
- Total Time: 35 Minutes
Why This Recipe is a Keeper
- Flavor Bomb: By blooming the spices with the onions and garlic, we get a deep, complex flavor in very little time.
- Pantry Friendly: You likely have 90% of these ingredients in your kitchen right now.
- Customizable: It’s all about the toppings! Everyone at the table can build their own bowl.
Equipment You Will Need
You don’t need fancy gadgets for this rustic soup, but having these tools ready will make the process smooth:
- Large Dutch Oven or Heavy-Bottomed Soup Pot: Essential for even heat distribution.
- Sharp Chef’s Knife & Cutting Board: For chopping veggies.
- Measuring Cups and Spoons: For balancing those spices.
- Two Forks (or a Hand Mixer): To easily shred the cooked chicken.
- Ladle: For serving.
The Recipe
Ingredients
The Soup Base:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (keep the seeds if you like heat!)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano (Mexican oregano is best if you have it)
- 1 (15 oz) can crushed tomatoes or fire-roasted diced tomatoes
- 4 cups chicken broth (low sodium preferred)
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn kernels
- Salt and black pepper to taste
The Essential Finishers:
- Juice of 1 fresh lime
- 1/3 cup fresh cilantro, chopped
The Toppings (Choose your fighters):
- Fried corn tortilla strips or crushed tortilla chips
- Diced avocado
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Lime wedges
Instructions
1. Sauté the Aromatics
Heat the olive oil in your large pot over medium heat. Add the diced onion and jalapeño. Sauté for about 4-5 minutes until the onion becomes translucent and soft. Add the minced garlic and cook for just 1 more minute until fragrant (don’t let the garlic burn!).
2. Bloom the Spices
This is the secret step. Stir in the cumin, chili powder, oregano, salt, and pepper. Stir constantly for about 1 minute. This “blooms” the spices, releasing their oils and deepening the flavor of the soup.
3. Simmer the Soup
Pour in the chicken broth and the crushed tomatoes. Stir well to scrape up any browned bits from the bottom of the pot.
Carefully place your raw chicken breasts directly into the liquid. Bring the pot to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the chicken is cooked through.
4. Shred the Chicken
Remove the cooked chicken from the pot and set it on a cutting board or plate. Using two forks, shred the meat into bite-sized pieces.
5. Bring it All Together
Return the shredded chicken to the pot. Stir in the drained black beans and corn. Let the soup simmer uncovered for another 5 minutes to heat everything through.
6. The Fresh Finish
Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste your broth! Does it need more salt? More lime? Adjust it to your liking.
7. Serve
Ladle the hot soup into bowls. Top generously with tortilla strips, avocado, cheese, and a dollop of sour cream. Enjoy immediately.
Check Other Recipes –
- Cozy Up with This Classic Chicken Noodle Soup
- Creamy Potato & Carrot Soup: A Bowl of Comfort
- Roasted Garlic Tomato Soup: A Flavorful Hug in a Bowl
- Potsticker Soup: Your Favorite Dumplings in Soup Form
- French Onion Soup: Savory, Sweet, and Simply Divine
- Creamy Crack Chicken Soup: The Ultimate Comfort Food
- Marry Me Chicken Soup: So Good, It Might Just Make You Propose
- Cheddar Garlic Herb Potato Soup: Cheesy, Hearty, Irresistible
- Garlic Soup: A Hearty, Soul-Warming Delight
Nutrition Facts
(Estimates per serving, without heavy toppings)
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Protein | 28g |
| Carbohydrates | 24g |
| Fat | 8g |
| Fiber | 6g |
| Sugar | 5g |
Frequently Asked Questions (FAQs)
Can I use a rotisserie chicken to save time?
Absolutely! If you want to make this even faster, skip the step of cooking the raw chicken in the broth. Instead, add shredded rotisserie chicken at the same time you add the beans and corn (Step 5).
How do I make my own crispy tortilla strips?
Slice 3-4 corn tortillas into thin strips. Heat about 1/2 inch of vegetable oil in a small skillet. Fry the strips in batches for about 1-2 minutes until golden and crisp. Drain on paper towels and sprinkle with sea salt.
Is this recipe spicy?
As written, it is mild to medium. The jalapeño provides flavor, but if you remove the seeds and ribs (the white inner membrane), you remove most of the heat. If you love spice, leave the seeds in or add a dash of cayenne pepper.
Can I freeze Chicken Tortilla Soup?
Yes, this soup freezes beautifully. Let it cool completely, then store it in an airtight freezer-safe container for up to 3 months. Just be sure to freeze it without the toppings (tortilla chips, avocado, or cheese).
Can I make this in a Slow Cooker?
You bet. Add all ingredients (except the beans, corn, lime, and cilantro) to the slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours. Shred the chicken, then stir in the beans and corn during the last 20 minutes. Add lime and cilantro right before serving.
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