Few dishes are as soul-warming and flavorful as a bowl of chicken tortilla soup. Rich with tender chicken, hearty vegetables, and bold spices, this classic Tex-Mex favorite is the kind of meal that brings comfort on chilly evenings and excitement to the dinner table. Topped with crispy tortilla strips and fresh garnishes, every spoonful is a burst of textures and flavors.
This soup is incredibly popular across the United States for a reason—it strikes the perfect balance between heartiness and brightness. It’s filling but not heavy, spicy but not overpowering, and endlessly customizable based on your preferences. Whether you like it with a bit of heat or loaded with toppings, chicken tortilla soup delivers.
Unlike many soups that require long simmering times, this version comes together in under an hour, making it ideal for weeknights. It’s also a great way to use up leftover chicken or veggies, making it both practical and delicious.
The magic starts with sautéed onions, garlic, and bell peppers, which create a savory base. Then we layer in spices like cumin and chili powder to develop depth, followed by tomatoes, broth, corn, and beans. Shredded chicken brings protein and substance, while a touch of lime juice brightens everything at the end.
What really sets this soup apart, though, are the toppings. Crunchy tortilla strips add texture, while fresh avocado, shredded cheese, sour cream, and cilantro take it to the next level. You can mix and match based on your favorites.
This recipe is family-friendly, meal-prep friendly, and freezer-friendly. Make a big batch and enjoy it all week, or freeze portions for busy days when you need a quick, nourishing meal.
Chicken tortilla soup is naturally gluten-free (if you use corn tortillas) and can easily be made dairy-free by skipping the cheese and sour cream toppings. It’s a versatile recipe that fits a variety of dietary needs.
It also makes a great party food. Serve it in small bowls or mugs with a topping bar so guests can add what they like. It’s interactive, fun, and always a hit.
If you like your soup with a little kick, feel free to add diced jalapeños or chipotle peppers in adobo sauce. You can also swap the chicken for turkey or even make it vegetarian by using vegetable broth and skipping the meat.
The flavor only gets better the next day, so don’t hesitate to make it ahead of time. Like a good chili, the spices meld and deepen over time.
Leftovers are perfect for lunch and reheat beautifully. Pair with a simple salad or some warm cornbread for a full meal.
You’ll find that this soup satisfies cravings for something cozy without being too rich. The combination of protein, veggies, and zesty toppings keeps it light yet filling.
It’s also a budget-friendly meal that doesn’t sacrifice taste. Most of the ingredients are pantry staples, and it stretches easily to feed a crowd.
Once you try this chicken tortilla soup, it’s sure to become a regular in your recipe rotation. It’s a feel-good, taste-good kind of dish.
There’s just something about a steamy bowl topped with crunchy tortillas, creamy avocado, and fresh lime that makes you feel instantly comforted and cared for.
Servings: 6 servings
Time:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked shredded chicken (rotisserie or boiled)
- Juice of 1 lime
- Optional: 1 tablespoon chopped fresh cilantro
For serving:
- Corn tortilla strips (baked or fried)
- Diced avocado
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.
- Stir in garlic and cook for another 1 minute until fragrant.
- Add cumin, chili powder, paprika, salt, and pepper. Stir well to coat the vegetables in the spices.
- Pour in diced tomatoes and chicken broth. Bring to a boil.
- Add corn, black beans, and shredded chicken. Reduce heat and simmer for 20 minutes.
- Stir in lime juice and chopped cilantro (if using). Taste and adjust seasoning.
- Ladle the soup into bowls and top with tortilla strips, avocado, cheese, sour cream, and more lime juice if desired.
Tips:
- To make tortilla strips, slice corn tortillas into thin strips and bake at 375°F for 10–12 minutes until crispy.
- Use rotisserie chicken to save time.
- For spicier soup, add a diced jalapeño or 1 chipotle pepper in adobo.
- Freeze leftovers in individual containers for easy reheating.
- Add extra broth if the soup thickens too much when reheated.
Why You’ll Love This Recipe:
It’s hearty, wholesome, and packed with flavor. Chicken tortilla soup is easy to make, deeply satisfying, and a guaranteed crowd-pleaser. It’s cozy food with a kick—great for cold days, game nights, or anytime you want something warm and delicious.
Summary: This Chicken Tortilla Soup is a Tex-Mex classic made with shredded chicken, black beans, corn, tomatoes, and warm spices. Topped with crispy tortilla strips, avocado, and cheese, it’s a comforting and customizable bowl of flavor-packed goodness.
