Chicken Tortilla Soup Recipe
Chicken tortilla soup is the rare bowl that hits every note at once — smoky tomato broth, tender chicken, sweet corn, creamy avocado, sharp lime, and the crunch of tortilla strips that give the soup its name. Our version blooms chili powder and cumin in the pot before the broth goes in (thirty seconds that doubles the flavor) and poaches the chicken right in the soup. The topping bar is mandatory equipment: this soup is a build-your-own experience or it's nothing.
Jump to Recipe ↓Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 1 jalapeño, minced (seeds optional)
- 4 cloves garlic, minced
- 2 tsp chili powder, 1 1/2 tsp ground cumin, 1/2 tsp smoked paprika
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 1/2 lbs boneless chicken breasts
- 1 cup frozen corn
- 1 can (15 oz) black beans, drained
- Juice of 2 limes, salt to taste
- Toppings: fried tortilla strips, avocado, cotija or jack cheese, cilantro, sour cream
Instructions
- Soften the onion and jalapeño in olive oil, 4 minutes; add the garlic and all the spices and stir 30 seconds until fragrant.
- Add the tomatoes and broth; bring to a boil.
- Slip in the chicken breasts, reduce to a simmer, and poach 18–20 minutes.
- Shred the chicken and return it with the corn and black beans; simmer 5 minutes.
- Finish with lime juice and salt — the lime is load-bearing; taste and add more.
- Serve over a handful of tortilla strips in each bowl, with the topping bar on the table.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Chicken breasts | Rotisserie chicken | Add 3 cups shredded with the beans |
| Fried tortilla strips | Crushed tortilla chips | The weeknight standard |
| Fire-roasted tomatoes | Regular diced + 1/4 tsp more smoked paprika | Recovers the char note |
| Jalapeño | Chipotle in adobo (1, minced) | Smokier and noticeably hotter |
Storage & Reheating
Refrigerate up to 4 days; the broth deepens beautifully. Store toppings separately, obviously.
Freezes perfectly for 3 months (it's brothy, no dairy, no noodles — the ideal candidate). Add fresh lime after reheating.
Frequently Asked Questions
How do I make the crispy tortilla strips?
Slice corn tortillas into ribbons and shallow-fry 2 minutes until golden, or toss with oil and air fry at 375°F for 5. Bagged chips work; fresh strips convert people.
How spicy is this as written?
Mild-medium — one seeded jalapeño across six bowls. Keep the seeds or add chipotle for real heat; skip the jalapeño entirely for kids.
Creamy or brothy — which is traditional?
Both exist across Mexico and Texas. For creamy, blend half the base before the chicken goes back, or stir in 4 oz of cream cheese.
What makes the lime “load-bearing”?
Acid is what pulls the smoky-savory broth into focus — without it the soup tastes flat no matter how much salt you add. Two limes minimum; taste and see.
Chicken Tortilla Soup — Quick Card
Prep 15 min · Cook 30 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 380 kcal | 34g | 34g | 12g | 890mg |
