Craving a warm, flavorful meal that’s easy to make? Chicken Tortilla Soup is a Mexican Comfort Soup that combines tender chicken, zesty spices, and crispy tortilla strips in a hearty Mexican soup. Ready in under an hour, this spicy chicken soup is perfect for weeknights or impressing guests. Let’s make this Chicken Tortilla Soup and enjoy its bold, cozy flavors!
Why You’ll Love Chicken Tortilla Soup
- Quick and Simple: Minimal prep, ready in under an hour on the stove or in a slow cooker.
- Bold Flavors: Mexican-inspired spices and fresh garnishes pack a punch.
- Versatile: Use shredded, ground, or rotisserie chicken for flexibility.
- Texture Delight: Crunchy tortilla strips contrast the savory broth.
- Meal Prep Friendly: Stores well for days or freezes for later.
Ingredients for Chicken Tortilla Soup
Here’s what you’ll need for this hearty Mexican soup (serves 6):
Main Ingredients:
- 1 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs (or ground chicken)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups (960ml) chicken broth
- 1 can (14 oz, 400g) diced tomatoes, drained
- 1 can (15 oz, 425g) corn kernels, drained
- 1 can (15 oz, 425g) black beans, rinsed (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 8 corn tortillas, cut into thin strips
- Vegetable oil (for frying tortilla strips)
- ¼ cup (15g) chopped cilantro (for garnish)
- Lime wedges (for serving)
Optional Toppings:
- Sliced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Mexican crema
- Extra jalapeño slices
Equipment
- Large pot or Dutch oven (or slow cooker)
- Skillet (for frying tortilla strips)
- Cutting board and sharp knife
- Measuring cups and spoons
- Tongs or slotted spoon
- Paper towels (for draining tortilla strips)
Ingredient Tips
- Chicken: Rotisserie chicken saves time; ground chicken adds a hearty twist to this spicy chicken soup.
- Tortillas: Use corn tortillas for crispiness; fry just before serving.
- Jalapeño: Keep seeds for extra heat or omit for a milder tortilla soup.
- Beans: Skip black beans for a lighter version or add for extra protein.
- Broth: Swap for vegetable broth for a vegetarian hearty Mexican soup.
Directions for Chicken Tortilla Soup
Let’s make this Chicken Tortilla Soup—a vibrant, comforting dish!
Prepare Tortilla Strips
In a skillet, I heat ¼ inch vegetable oil over medium-high heat. I fry 8 corn tortilla strips in batches until golden and crispy, about 1–2 minutes per side. I drain on paper towels and set aside.
Cook Chicken and Veggies
In a large pot over medium heat, I heat 1 tbsp olive oil. I add 1 diced onion, 3 minced garlic cloves, and 1 minced jalapeño (if using), sautéing for 2–3 minutes until soft. If using ground chicken, I add 1 lb now and cook until browned, about 5 minutes. For whole chicken, I add 1 lb breasts or thighs later.
Add Spices and Liquids
I stir in 1 tsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika, cooking for 30 seconds. I pour in 4 cups chicken broth, 1 can drained diced tomatoes, 1 can drained corn, and 1 can rinsed black beans (if using). If using whole chicken, I add it now. I bring to a boil, then simmer for 20–25 minutes until chicken is cooked (165°F/74°C).
Shred Chicken
If using whole chicken, I remove it, shred with forks, and return to the pot. I season with ½ tsp salt and ¼ tsp black pepper, adjusting to taste for this hearty Mexican soup.
Serve
I ladle the soup into bowls, topping with crispy tortilla strips, ¼ cup chopped cilantro, lime wedges, and optional toppings like avocado or cheese. I serve this spicy chicken soup hot.
Slow Cooker Option: I add chicken, onion, garlic, jalapeño, spices, broth, tomatoes, corn, and beans to a slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, shred chicken, and serve with toppings.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes (stovetop) or 3–7 hours (slow cooker)
- Total Time: ~45 minutes (stovetop)
- Servings: 6 (about 1.5 cups per serving)
- Calories: ~300–350 kcal per serving
- Macros per Serving: 30g carbs, 20g protein, 10g fat, 5g fiber
Variations for Chicken Tortilla Soup
Try these twists for your spicy chicken soup:
- No Beans: Omit black beans and add extra corn or diced zucchini, inspired by LaylaCooks’ Cucumber Blueberry Feta Salad.
- With Rice: Stir in ½ cup cooked rice for a heartier tortilla soup.
- Creamy Version: Add ¼ cup heavy cream or melted cheese for richness.
- Vegetarian: Swap chicken for extra beans or mushrooms and use vegetable broth, inspired by LaylaCooks’ Cauliflower Rice Spinach Artichoke Casserole.
- Spicy Boost: Add ¼ tsp chipotle powder or extra jalapeños for heat.
Serving Ideas:
- Pair with LaylaCooks’ Beet Salad with Arugula for a vibrant side.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
- I store leftover soup (without tortilla strips) in an airtight container in the fridge for up to 4 days.
- I freeze in airtight containers (without strips) for up to 3 months, thawing overnight in the fridge.
- I reheat on the stove over low heat or in the microwave, adding fresh tortilla strips to keep them crispy.
Serving Tips
- Presentation: Serve in wide bowls with colorful toppings for a vibrant look.
- Garnish: Add cilantro, lime wedges, and avocado for freshness.
- Pairing: Enjoy with cornbread or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1.5 cups per person for a satisfying main dish.
- Occasions: Perfect for weeknights, gatherings, or meal prep.
FAQs About Chicken Tortilla Soup
Here are answers to common questions about this dish:
Can I freeze it?
Yes, freeze this Chicken Tortilla Soup without tortilla strips for up to 3 months; thaw and reheat gently.
Can I make it vegetarian?
Swap chicken for extra beans or mushrooms and use vegetable broth for a vegetarian hearty Mexican soup.
How do I make it spicier?
Add extra jalapeños, chipotle powder, or hot sauce to this spicy chicken soup for more heat.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Chicken Tortilla Soup is a warm, flavorful dish that brings bold Mexican flavors to your table in under an hour. This hearty Mexican soup is easy to make, versatile, and perfect for cozy nights or busy days. Whip up this tortilla soup, top with crunchy strips, and enjoy its comforting deliciousness!
Chicken Tortilla Soup Hearty, Flavorful & Easy to Make
Ingredients
- 1 tbsp olive oil
- 1 lb 450g boneless, skinless chicken breasts or thighs (or ground chicken)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeño seeded and minced (optional for heat)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups 960ml chicken broth
- 1 can 14 oz, 400g diced tomatoes, drained
- 1 can 15 oz, 425g corn kernels, drained
- 1 can 15 oz, 425g black beans, rinsed (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 8 corn tortillas cut into thin strips
- Vegetable oil for frying tortilla strips
- ¼ cup 15g chopped cilantro (for garnish)
- Lime wedges for serving
Instructions
Prepare Tortilla Strips
- In a skillet, I heat ¼ inch vegetable oil over medium-high heat. I fry 8 corn tortilla strips in batches until golden and crispy, about 1–2 minutes per side. I drain on paper towels and set aside.
Cook Chicken and Veggies
- In a large pot over medium heat, I heat 1 tbsp olive oil. I add 1 diced onion, 3 minced garlic cloves, and 1 minced jalapeño (if using), sautéing for 2–3 minutes until soft. If using ground chicken, I add 1 lb now and cook until browned, about 5 minutes. For whole chicken, I add 1 lb breasts or thighs later.
Add Spices and Liquids
- I stir in 1 tsp chili powder, 1 tsp cumin, and 1 tsp smoked paprika, cooking for 30 seconds. I pour in 4 cups chicken broth, 1 can drained diced tomatoes, 1 can drained corn, and 1 can rinsed black beans (if using). If using whole chicken, I add it now. I bring to a boil, then simmer for 20–25 minutes until chicken is cooked (165°F/74°C).
Shred Chicken
- If using whole chicken, I remove it, shred with forks, and return to the pot. I season with ½ tsp salt and ¼ tsp black pepper, adjusting to taste for this hearty Mexican soup.
Serve
- I ladle the soup into bowls, topping with crispy tortilla strips, ¼ cup chopped cilantro, lime wedges, and optional toppings like avocado or cheese. I serve this spicy chicken soup hot.
- Slow Cooker Option: I add chicken, onion, garlic, jalapeño, spices, broth, tomatoes, corn, and beans to a slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, shred chicken, and serve with toppings.
Notes
- Use rotisserie chicken to save time.
- For a creamy variation, stir in a little heavy cream at the end.
- Omit beans for a bean-free version, or add rice for extra heartiness.
- Store leftovers (without tortilla strips) in the fridge for up to 4 days.
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