Craving a meal that’s as comforting as it is flavorful? This chicken tortilla soup recipe combines the heartiness of a classic chili with the zest of your favorite taco night.
Perfect for busy weeknights or weekend gatherings, it’s a dish that delivers bold flavors with minimal effort. Whether you’re a fan of spicy dishes or prefer something mild, this recipe can easily be customized to suit your taste.
Why This Soup Recipe Stands Out
Chicken tortilla soup is more than just a meal; it’s a satisfying experience. The combination of tender shredded chicken, savory broth, and crispy tortilla strips creates a balance of textures and flavors that feel both familiar and exciting.
What makes this recipe truly easy is its versatility. Whether you have fresh chicken on hand or want to repurpose leftovers, this dish adapts beautifully.
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Plus, with pantry staples like black beans, corn, and canned tomatoes, you can whip it up without a last-minute trip to the store.
Customizing Your Soup
This recipe offers a world of flexibility, making it a favorite for families and picky eaters alike. Here’s how you can adjust it to fit your needs:
- Spice Level: Add or reduce jalapeños depending on your tolerance for heat.
- Protein Options: Swap chicken for turkey or a plant-based alternative for a vegetarian twist.
- Texture Variations: Include more or less broth to achieve your preferred consistency.
- Toppings Galore: The sky’s the limit with garnishes. Think sour cream, diced avocado, shredded cheese, and, of course, crispy tortilla strips.
Pro Tips for Success
Want to make this recipe even easier? Keep these tips in mind:
- Time-Saving Hacks: Use a rotisserie chicken or pre-shredded chicken to cut down prep time.
- Effortless Shredding: Toss cooked chicken into a stand mixer with the paddle attachment for perfectly shredded meat in seconds.
- Handling Jalapeños: If you’re working with fresh jalapeños, wear gloves to avoid skin irritation.
Serving & Storing Suggestions
This chicken tortilla soup is a star on its own, but it can shine even brighter with the right accompaniments. Serve it with a side of cornbread or tortilla chips for a complete meal.
Leftovers? No problem. This soup stores beautifully in the freezer for up to three months—just leave off the toppings until you’re ready to serve.
For those meal-prepping for the week, divide the soup into individual portions for grab-and-go lunches or quick dinners. Simply reheat and add your favorite toppings for a fresh twist each time.
Make It Your Own
Recipes like this are perfect for experimenting. Want to try something new? Add a splash of heavy cream for a creamy version, or toss in some diced zucchini or bell peppers for extra veggies. This easy chicken tortilla soup recipe is as flexible as it is delicious, making it a reliable go-to for any occasion.
This recipe promises to deliver a comforting, satisfying meal with every bite. Try it out and make it your own—because when it comes to chicken tortilla soup, the possibilities are endless.
Easy Chicken Tortilla Soup Recipe
Equipment
- Large Dutch oven or soup pot
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 large yellow onion chopped
- 2 medium jalapeños stemmed, seeded, and finely chopped
- 4 garlic cloves minced
- 4 cups chicken broth homemade or store-bought, low-sodium
- 1 28-ounce can crushed tomatoes
- 2 medium chicken breasts about 1 pound
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, rinsed and drained
- 1½ teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- ⅓ cup fresh cilantro chopped (plus extra for garnish)
- 1½ tablespoons freshly squeezed lime juice from 1 lime
For Serving (Optional):
- Shredded Mexican cheese
- Diced avocado
- Tortilla strips or crushed tortilla chips
- Sour cream
Instructions
- Sauté the Vegetables: Heat the oil in a large soup pot or Dutch oven over medium-high heat until it starts to shimmer. Add the chopped onion and jalapeños, stirring occasionally, and cook for about 5 minutes, until the vegetables are softened and the onion turns slightly golden. Stir in the minced garlic and cook for an additional minute until fragrant.
- Combine the Ingredients: Pour in the chicken broth, crushed tomatoes, and add the chicken breasts, black beans, corn, cumin, chili powder, salt, and pepper. Stir everything together and bring it to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Let it cook uncovered for about 20 minutes, stirring occasionally to prevent sticking.
- Shred the Chicken: Use tongs to remove the cooked chicken breasts from the pot and place them in a bowl. Using two forks (or a stand mixer with a paddle attachment), shred the chicken into small pieces. Return the shredded chicken to the soup and simmer for another 5 minutes to allow the flavors to blend.
- Add Final Touches: Stir in the chopped cilantro and freshly squeezed lime juice. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with your choice of shredded cheese, diced avocado, tortilla strips or chips, sour cream, and more cilantro.
- Storing for Later: If you want to freeze the soup, allow it to cool completely before transferring it to an airtight container. Do not add toppings before freezing. It can be stored in the freezer for up to 3 months.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.