Authentic Chicken Tortilla Soup is a warm, comforting bowl filled with tender chicken, crunchy tortilla strips, and a flavorful broth that’s both hearty and fresh. It’s packed with classic ingredients like tomatoes, corn, and black beans, all coming together to create a dish that feels like a big, cozy hug. The crispy tortilla topping adds the perfect touch of crunch, making each spoonful exciting.
I love making this soup on cooler evenings when I want something satisfying but not too heavy. What makes it special for me is the simple blend of spices and fresh lime juice at the end, which brightens up the flavors and makes it taste vibrant. I always keep some tortilla chips handy in case I want extra crunch on top. It’s the kind of recipe that feels like it’s been passed down, easy and homey.
My favorite way to enjoy this soup is with a dollop of creamy avocado and a sprinkle of shredded cheese—simple additions that turn it into a little fiesta. It’s a great meal to serve for friends or family because it’s filling and invites everyone to customize their bowl. There’s something about the mix of textures and the warmth that just makes people smile.
Key Ingredients & Substitutions
Chicken breasts: Using boneless chicken breasts gives tender, lean meat that’s easy to shred. For juicier meat, try thighs instead. Leftover cooked chicken also works well here.
Black beans & corn: These add texture and heartiness. If you don’t have black beans, pinto or kidney beans are good substitutes. Fresh or frozen corn both work fine.
Spices (cumin, chili powder, smoked paprika): These bring warmth and depth. If smoked paprika is tough to find, regular paprika plus a pinch of chili powder can replace it.
Tortilla strips: Crunchy tortilla strips add fun texture. You can use store-bought tortilla chips broken into strips or fry your own fresh corn tortillas for best flavor.
Lime juice & cilantro: Fresh lime juice brightens the soup, while cilantro adds freshness. If cilantro isn’t your thing, try fresh parsley instead.
How Do You Make Perfect Crispy Tortilla Strips?
Making crispy tortilla strips adds great crunch to your soup. Here’s how to get them right every time:
- Cut corn tortillas into thin strips about 1/4 inch wide for even frying.
- Heat a few tablespoons of oil in a skillet over medium heat. Don’t overcrowd the pan or they’ll steam instead of crisp.
- Fry strips in batches, turning often, until golden and crisp, about 2-3 minutes.
- Drain on paper towels and sprinkle lightly with salt while still warm to enhance flavor.
- If you want a quicker option, bake strips in the oven at 375°F (190°C) for 10-15 minutes, flipping halfway, until crisp.
Frying gives a richer, more traditional taste, but baking is a lighter, less messy alternative. Both make a great topping that contrasts beautifully with the soft soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing flavors to blend well.
- Sharp knife – makes chopping onions, garlic, and jalapeños quick and safe.
- Cutting board – keeps your workspace neat and stable while prepping ingredients.
- Wooden spoon or heat-safe spatula – for stirring the soup without scratching your pot.
- Two forks – handy for shredding the cooked chicken easily.
- Small skillet – great for frying tortilla strips to add that crispy topping.
- Measuring spoons – keep spice amounts accurate for balanced flavor.
Flavor Variations & Add-Ins
- Use shredded rotisserie chicken to save time without losing flavor.
- Add diced green chilies or chipotle peppers for a smoky, spicy kick.
- Stir in cooked quinoa or rice for extra bulk and texture.
- Top with crumbled queso fresco or a sprinkle of cotija cheese for a fresh, tangy finish.
Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped, plus more for garnish
For the Toppings:
- 4-6 corn tortillas, cut into thin strips
- 1 avocado, diced
- Shredded cheddar or Monterey Jack cheese (optional)
Time Needed
This recipe takes about 10 minutes to prepare and 25 minutes to cook, totaling roughly 35 minutes. You’ll spend the first few minutes chopping and prepping your ingredients, then simmering the soup and cooking the chicken. Finally, frying the tortilla strips and adding garnishes only takes a few minutes before serving.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and jalapeño and cook for another 1-2 minutes until fragrant.
2. Add Spices and Liquids:
Mix in the ground cumin, chili powder, and smoked paprika, stirring for about 30 seconds to release the flavors. Pour in the chicken broth, diced tomatoes with their juice, black beans, and corn. Stir well and bring the mixture to a gentle boil.
3. Cook the Chicken:
Reduce the heat to low. Add the chicken breasts, cover the pot, and simmer for approximately 20 minutes, or until the chicken is fully cooked through.
4. Prepare the Chicken and Finish the Soup:
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and season with salt and freshly ground black pepper to taste. Stir in the lime juice and chopped cilantro.
5. Make the Crispy Tortilla Strips:
Heat a little oil in a small skillet over medium heat. Fry the tortilla strips until golden and crisp, about 2-3 minutes. Drain them on paper towels to remove excess oil.
6. Serve and Garnish:
Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, additional cilantro, and shredded cheese if you like. Serve hot with lime wedges on the side for an extra burst of fresh flavor.
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Yes! Using shredded rotisserie chicken is a great time saver. Add it to the soup after the broth and veggies are heated through, then simmer for a few minutes to combine flavors.
How Can I Store Leftover Chicken Tortilla Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup has thickened too much.
Can I Make This Soup Vegetarian?
Absolutely! Substitute vegetable broth for chicken broth and skip the chicken or replace it with extra beans or diced vegetables like zucchini or bell peppers for added heartiness.
What’s the Best Way to Keep Tortilla Strips Crispy?
Fry or bake tortilla strips just before serving and add them right on top of each bowl. If you add them too soon, they can become soggy sitting in the soup.
