Chicken Tortilla Soup Hearty, Flavorful & Easy to Make
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!
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.