Chicken Tortilla Soup is a soul-warming, flavor-packed dish that brings comfort and spice in every spoonful. This one-pot wonder makes a perfect weeknight dinner.
With tender chicken, fire-roasted flavors, and crisp homemade tortilla strips, Chicken Tortilla Soup delivers cozy satisfaction in under an hour, with just the right amount of kick.
Star Players in This Chicken Tortilla Soup
- Chicken breasts – Poached in the broth, they soak up bold flavor before being shredded into juicy, tender bites.
- Crushed tomatoes – Add body and tang to the broth, making it rich and comforting.
- Black beans – Earthy and creamy, they boost the soup’s heartiness and depth.
- Corn – Bursts of sweetness that balance out the spice and enrich texture.
- Jalapeño – Just enough heat to liven the broth without overwhelming the palate.
- Cumin and chili powder – A smoky, spicy duo that brings Tex-Mex soul to the bowl.
- Cilantro and lime – Bright and fresh finishing notes that awaken every ingredient.
- Corn tortillas – Fried into golden strips for irresistible crunch on top.
How to Make Chicken Tortilla Soup in a Few Easy Steps
Start by sautéing onions, garlic, and jalapeño in a bit of olive oil to build a fragrant base. Stir in the chicken breasts, spices, crushed tomatoes, beans, corn, and broth.
Let everything simmer gently until the chicken is fully cooked. Remove the chicken, shred it, and return it to the pot along with a splash of lime juice for brightness.
While the soup simmers, crisp up corn tortillas in oil to make golden strips. Serve the soup hot, loaded with crunchy tortilla strips, fresh avocado, more cilantro, and lime wedges.
Cozy Up with These Chicken Tortilla Soup Tips
For an extra layer of flavor, roast the corn and jalapeño beforehand. It enhances their sweetness and adds smoky complexity to the broth. If you like things spicier, leave in the jalapeño seeds or add a pinch of cayenne.
Shredded rotisserie chicken can be swapped in to save time, but simmer it briefly in the broth to infuse flavor. Craving creaminess? Stir in a splash of heavy cream or a dollop of sour cream just before serving.
You can also bulk up the soup with rice or quinoa for a more filling twist, or toss in bell peppers for added color and crunch.
Keeping Leftovers Fresh & Flavorful
To store, let the soup cool completely, then refrigerate in airtight containers for up to 4 days. Store tortilla strips separately to maintain their crispness.
This soup also freezes beautifully—just leave out the toppings and freeze in portions for up to 3 months. Reheat on the stovetop or microwave until piping hot, and finish with fresh toppings for that just-made magic.
Crunchy Tortilla & Chicken Soup
Ingredients
- 14 oz can corn drained and rinsed
- 1 medium onion chopped
- 32 oz chicken broth
- 1 lime juiced
- 1 lb chicken breasts approximately 2 medium pieces
- 1 tsp salt or to taste
- 14 oz can black beans drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 jalapeño pepper deseeded and diced
- 1/2 cup cilantro chopped and divided (reserve 1/4 for garnish)
- 1 Tbsp olive oil
- 28 oz can crushed tomatoes
- 3 garlic cloves minced
Homemade Tortilla Strips
- 8 corn tortillas 6-inch size
- 1/4 cup olive oil
Toppings
- 1 large avocado diced
- 1 lime cut into wedges
Instructions
Tortilla Strips:
- Warm 1/4 cup of olive oil in a skillet over medium-high heat. Slice the corn tortillas into thin strips and fry them in small batches until they are golden and crisp. Transfer them to a paper towel-lined surface to remove excess oil. Continue until all strips are fried, supplementing with additional oil if necessary. Set aside.
Chicken Tortilla Soup:
- In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables become tender and aromatic. Incorporate the whole chicken breasts, crushed tomatoes, black beans, corn, cumin, chili powder, salt, chicken broth, and 1/4 cup of the chopped cilantro. Bring the mixture to a boil, then reduce the heat and let it simmer for 25 minutes. Remove the chicken, shred it using two forks, and return it to the soup. Simmer for an additional 5 minutes, then stir in the lime juice.
- Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, a sprinkle of the reserved cilantro, and lime wedges on the side.
