Savory Chicken Tortilla Soup is a comforting bowl full of bold flavors and satisfying textures. Tender chicken, juicy tomatoes, and a blend of spices come together in a rich broth, all topped off with crispy tortilla strips that add the perfect crunch. It’s a hearty soup that feels like a warm hug on a chilly day.
I love making this soup when I want something that’s both simple and packed with taste. I usually add a squeeze of fresh lime and a handful of chopped cilantro just before serving—it really brightens everything up. Plus, the crispy tortilla pieces on top give that great mix of soft and crunchy that everyone seems to enjoy.
This soup is great on its own or paired with some warm cornbread or a fresh salad. It’s one of those meals that comes together quickly but feels special enough for sharing with family or friends. Whenever I make it, everyone asks for seconds, and I’m happy to serve it again and again!
Key Ingredients & Substitutions
Chicken Breasts: Skinless, boneless chicken breasts work great here. You can swap for thighs if you prefer juicier meat or want a richer flavor.
Black Beans & Corn: These add texture and heartiness. If you’re short on time, canned beans and corn are perfect—just rinse to reduce salt.
Spices: Cumin, chili powder, and smoked paprika bring depth. If you don’t have smoked paprika, regular paprika adds mild flavor without smoke.
Corn Tortillas: Essential for the crunch on top! Feel free to use store-bought or make your own crispy strips by baking or frying lightly.
Avocado & Lime: These fresh toppings brighten the soup. If you don’t have avocado, adding extra cilantro or a dash of hot sauce can be a great alternative.
How Can You Make Crispy Tortilla Strips Perfectly Every Time?
Getting crispy tortilla strips is easy but needs some care. Here’s how:
- Cut tortillas into uniform strips so they cook evenly.
- Heat a small amount of oil in a skillet over medium heat.
- Fry strips in batches, turning often, until golden and crispy.
- Drain on paper towels immediately to remove excess oil.
- For a lighter option, bake strips at 375°F (190°C) for 8-10 minutes, flipping halfway.
Avoid overcrowding the pan so strips stay crisp and don’t steam. The crunch makes a big difference in this soup’s texture!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and handling all the ingredients easily.
- Sharp knife – to dice onions, jalapeños, and slice tortillas safely and precisely.
- Cutting board – a sturdy surface for chopping your veggies and tortillas.
- Wooden spoon or ladle – for stirring the soup without scratching your pot.
- Skillet – handy for frying the tortilla strips crispy and golden.
- Forks – two forks to shred the cooked chicken easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time and add extra flavor.
- Add diced bell peppers or zucchini for more veggies and extra texture.
- Use pepper jack or shredded cheddar cheese on top for a melty, cheesy twist.
- Stir in a teaspoon of chipotle in adobo for a smoky, spicy kick when you want more heat.
How to Make Savory Chicken Tortilla Soup?
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 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 extra for garnish)
For the Toppings:
- 4-6 corn tortillas, cut into strips
- 1 avocado, diced
- Sour cream or Mexican crema
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so plan for around 35 minutes total from start to finish. Most of that time is letting the soup simmer and the chicken cook through.
Step-by-Step Instructions:
1. Cook the Base:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and see-through, about 5 minutes. Stir in minced garlic and jalapeño (if you like a bit of heat), cooking for 1 more minute until fragrant.
2. Add Spices and Broth:
Mix in the ground cumin, chili powder, and smoked paprika. Stir constantly for about 1 minute to release their flavors. Then pour in chicken broth, diced tomatoes (with their juice), drained black beans, and corn. Stir everything together.
3. Cook the Chicken:
Place the chicken breasts in the pot. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for 20 to 25 minutes, or until the chicken is completely cooked.
4. Shred Chicken and Finish the Soup:
Take the chicken breasts out and shred them using two forks. Return the shredded chicken to the soup pot. Season with salt, pepper, and lime juice. Stir in the chopped cilantro for freshness.
5. Make Tortilla Strips:
While the soup simmers, heat a little oil in a skillet over medium heat. Fry the tortilla strips until crisp and golden brown. Drain them on paper towels to remove extra oil.
6. Serve and Garnish:
Ladle soup into bowls. Top with diced avocado, a dollop of sour cream or Mexican crema, and crispy tortilla strips. Sprinkle some extra cilantro on top and serve with lime wedges to squeeze over the soup. Enjoy!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Yes! Using shredded rotisserie chicken is a great shortcut. Simply add it to the soup after the other ingredients have simmered, and heat through for 5 minutes before serving.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually improve after sitting overnight. Store the soup in an airtight container in the fridge for up to 3 days, then reheat gently on the stove before serving.
How Should I Store Leftover Tortilla Strips?
Keep leftover tortilla strips in an airtight container at room temperature for up to 2 days. To re-crisp, warm them briefly in a dry skillet or oven before topping your soup.
What Can I Substitute for Fresh Jalapeño if I Want Less Heat?
If you prefer a milder soup, leave out the jalapeño or substitute with a small amount of sweet bell pepper. You can also use a pinch of smoked paprika for flavor without the heat.
