Delicious Chicken Tortilla Soup

If you ask me, chicken tortilla soup is exactly what you need on a cool evening.

This hearty Mexican-inspired soup brings together tender chicken, black beans, and corn in a rich tomato broth. Crispy homemade tortilla strips add the perfect crunch, while jalapeños give it just the right amount of heat.

The soup gets its depth from cumin, chili powder, and smoked paprika that simmer together with garlic and onions. Fresh lime juice and cilantro brighten everything up at the end.

Top it with creamy avocado, extra tortilla strips, and a squeeze of lime for a satisfying meal the whole family will love.

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What Kind of Chicken Should I Use?

For chicken tortilla soup, you have a few options that all work great. Boneless, skinless chicken breasts are the most common choice and they’re easy to shred once cooked, but chicken thighs will give you a juicier, more flavorful result if you don’t mind a little extra fat. You can even use a rotisserie chicken from the store to save time – just shred the meat and add it toward the end of cooking. If you’re starting with raw chicken, don’t worry about cooking it separately; you can add it right to the simmering soup and it’ll cook through in about 15-20 minutes, making it super easy to shred directly in the pot.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Chicken: You can use chicken breasts, thighs, or even a rotisserie chicken to save time. If using pre-cooked chicken, just shred it and add it near the end of cooking.
• Jalapeños: If you want less heat, remove the seeds and membranes before chopping, or swap them for poblano peppers. For more spice, try serrano peppers instead.
• Black beans: Pinto beans or kidney beans work just as well. You can also use a mix of both for variety.
• Corn: Frozen corn works great if you don’t have canned. Just add it straight from the freezer – no need to thaw first.
• Crushed tomatoes: Diced tomatoes or fire-roasted tomatoes make good substitutes. You can even use fresh tomatoes if you have about 4-5 large ones on hand – just chop them up.
• Cilantro: Not a cilantro fan? Try flat-leaf parsley instead, though the flavor will be a bit different.
• Lime juice: Fresh lime is best, but bottled lime juice will work in a pinch. You can also use lemon juice if that’s what you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken tortilla soup is adding the cilantro and lime juice too early – these fresh ingredients lose their bright flavor when cooked, so always stir them in after you’ve turned off the heat.

Another common error is overcrowding the pan when frying tortilla strips, which causes them to steam instead of getting crispy – work in batches and make sure the oil is hot enough before adding them.

Don’t skip draining and rinsing your black beans, as the liquid they come in can make your soup taste metallic and affect the overall flavor.

Finally, be careful not to overcook the chicken during that initial 20-minute simmer – if you’re using chicken breasts, check them at 15 minutes with a thermometer, and remember they’ll continue cooking a bit more when you return them to the soup after shredding.

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What to Serve With Chicken Tortilla Soup?

This soup is pretty hearty on its own, but I love serving it with extra toppings so everyone can customize their bowl. Set out bowls of shredded cheese, sour cream, diced avocado, fresh cilantro, and lime wedges so people can load up their soup however they like. A side of warm cornbread or quesadillas makes it feel like a complete meal, and they’re both perfect for soaking up the flavorful broth. If you want to keep things simple, just serve some extra tortilla chips on the side for scooping and crunching.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge as the flavors blend together. Keep it in an airtight container for up to 4 days. I like to store the tortilla strips separately so they stay crispy, and add fresh toppings like avocado and lime right before serving.

Freeze: Chicken tortilla soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just skip adding the tortilla strips and fresh toppings until you’re ready to eat.

Reheat: Warm the soup on the stove over medium heat, stirring occasionally until it’s heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. Make a fresh batch of crispy tortilla strips and slice up some avocado to top it off.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 90-110 g
• Fat: 75-90 g
• Carbohydrates: 200-220 g

Ingredients

For the tortilla strips:

• 1/3 cup olive oil
• 8 corn tortillas (cut into 1/2-inch strips)

For the soup:

• 2 tbsp olive oil
• 1 onion (diced)
• 5 garlic cloves (minced)
• 2 jalapeño peppers (seeded and minced)
• 32 oz chicken broth (I use Swanson’s Low Sodium)
• 28 oz crushed tomatoes
• 1 lb chicken breast (cut into 1-inch pieces)
• 15 oz corn (drained)
• 15 oz black beans (rinsed and drained)
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/3 cup cilantro (chopped)
• 1.5 tbsp lime juice

For toppings (optional):

• 1 avocado (sliced or diced)
• 1 lime (cut into wedges)
• cilantro (chopped)
• tortilla strips

Step 1: Prepare the Tortilla Strips and Aromatics

• 1/3 cup olive oil
• 8 corn tortillas

Heat 1/3 cup olive oil in a large skillet over medium-high heat.

Once shimmering, add the corn tortilla strips in batches and fry for 2-3 minutes, stirring occasionally, until they’re golden and crispy.

Transfer to a paper towel-lined plate to drain and cool while you prep the remaining ingredients.

Meanwhile, dice the onion, mince the garlic and jalapeño peppers (remove seeds for less heat if preferred), and chop the cilantro.

I like to fry my tortilla strips first so they’re ready to go—there’s nothing worse than soggy strips at the bottom of your bowl!

Step 2: Build the Aromatic Base

• 2 tbsp olive oil
• 1 onion
• 5 garlic cloves
• 2 jalapeño peppers

Heat 2 tablespoons olive oil in a large pot over medium heat.

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Stir in the minced garlic and jalapeño, cooking for another minute until fragrant.

This slow cooking of aromatics is crucial—it creates the foundational flavor that makes the soup taste homemade rather than canned.

Step 3: Add Spices and Build the Broth

• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 32 oz chicken broth
• 28 oz crushed tomatoes
• 1 lb chicken breast

Sprinkle the chili powder, cumin, smoked paprika, and salt over the aromatics and stir constantly for 30 seconds to toast the spices and release their oils—this intensifies their flavor significantly.

Pour in the chicken broth and crushed tomatoes, stirring well to combine.

Add the raw chicken breast pieces and bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Let it cook undisturbed for 15-18 minutes until the chicken is cooked through and no longer pink inside.

Step 4: Add Beans, Corn, and Finish the Chicken

• 15 oz corn
• 15 oz black beans
• cooked chicken breast from Step 3

Carefully remove the cooked chicken pieces from the broth using a slotted spoon and set aside on a cutting board.

Add the drained corn and rinsed black beans to the simmering broth, stirring gently.

While the beans and corn warm through (about 2 minutes), shred the chicken using two forks—pull the pieces apart into bite-sized shreds.

Return the shredded chicken to the pot and simmer for another 3-5 minutes to meld the flavors together.

Step 5: Season and Finish the Soup

• 1/3 cup cilantro
• 1.5 tbsp lime juice

Remove the pot from heat and stir in the chopped cilantro and lime juice, adjusting the seasoning to taste with additional salt or lime if needed.

The citrus brightens the warm spices and the cilantro adds a fresh, herbaceous note that defines this dish.

Step 6: Serve with Toppings

• tortilla strips from Step 1
• 1 avocado
• 1 lime
• cilantro

Ladle the hot soup into bowls and top each serving generously with the crispy tortilla strips from Step 1, sliced or diced avocado, and fresh cilantro.

Serve with lime wedges on the side for extra brightness.

Let each person customize their bowl—this is a soup that loves personal touches!

Delicious Chicken Tortilla Soup

Delicious Delicious Chicken Tortilla Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 servings

Calories 1900 kcal

Ingredients

  

For the tortilla strips::

• 1/3 cup olive oil
• 8 corn tortillas (cut into 1/2-inch strips)

For the soup::

• 2 tbsp olive oil
• 1 onion (diced)
• 5 garlic cloves (minced)
• 2 jalapeño peppers (seeded and minced)
• 32 oz chicken broth (I use Swanson's Low Sodium)
• 28 oz crushed tomatoes
• 1 lb chicken breast (cut into 1-inch pieces)
• 15 oz corn (drained)
• 15 oz black beans (rinsed and drained)
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/3 cup cilantro (chopped)
• 1.5 tbsp lime juice

For toppings (optional):

• 1 avocado (sliced or diced)
• 1 lime (cut into wedges)
• cilantro (chopped)
• tortilla strips

Instructions

 

• Heat 1/3 cup olive oil in a large skillet over medium-high heat. Once shimmering, add the corn tortilla strips in batches and fry for 2-3 minutes, stirring occasionally, until they're golden and crispy. Transfer to a paper towel-lined plate to drain and cool while you prep the remaining ingredients. Meanwhile, dice the onion, mince the garlic and jalapeño peppers (remove seeds for less heat if preferred), and chop the cilantro. I like to fry my tortilla strips first so they're ready to go—there's nothing worse than soggy strips at the bottom of your bowl!
• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and jalapeño, cooking for another minute until fragrant. This slow cooking of aromatics is crucial—it creates the foundational flavor that makes the soup taste homemade rather than canned.
• Sprinkle the chili powder, cumin, smoked paprika, and salt over the aromatics and stir constantly for 30 seconds to toast the spices and release their oils—this intensifies their flavor significantly. Pour in the chicken broth and crushed tomatoes, stirring well to combine. Add the raw chicken breast pieces and bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook undisturbed for 15-18 minutes until the chicken is cooked through and no longer pink inside.
• Carefully remove the cooked chicken pieces from the broth using a slotted spoon and set aside on a cutting board. Add the drained corn and rinsed black beans to the simmering broth, stirring gently. While the beans and corn warm through (about 2 minutes), shred the chicken using two forks—pull the pieces apart into bite-sized shreds. Return the shredded chicken to the pot and simmer for another 3-5 minutes to meld the flavors together.
• Remove the pot from heat and stir in the chopped cilantro and lime juice, adjusting the seasoning to taste with additional salt or lime if needed. The citrus brightens the warm spices and the cilantro adds a fresh, herbaceous note that defines this dish.
• Ladle the hot soup into bowls and top each serving generously with the crispy tortilla strips from Step 1, sliced or diced avocado, and fresh cilantro. Serve with lime wedges on the side for extra brightness. Let each person customize their bowl—this is a soup that loves personal touches!