Chicken Tortilla Soup

By Tyla | Last modified on Dec 6, 2025

Featured in: Soups

Chicken Tortilla Soup is a vibrant Mexican-inspired dish full of layers of bold flavors and textures. This hearty soup blends tender shredded chicken, wholesome beans, sweet corn, and a medley of warm spices in a tangy tomato-lime broth that feels like a comforting hug in a bowl.

Perfect for cozy dinners or casual gatherings, this soup offers an irresistible mix of savory and zesty with each spoonful, topped beautifully with crispy tortilla strips and fresh garnishes to elevate every bite.

Why You’ll Love This Recipe

Quick and easy to prepare with simple pantry staples.
Balanced blend of protein, vegetables, and spices for a wholesome meal.
Customizable toppings add texture and enhance flavor to your preference.
Ideal for warming up on chilly days or anytime comfort food calls.

Ingredients

Olive oil: A rich, heart-healthy oil used to sauté aromatics and develop the base flavor of the soup.
Small onion, diced: Adds a sweet and savory aroma that forms the flavorful foundation.
Garlic cloves, minced: Brings a pungent depth and warmth, infusing the broth with a classic savory note.
Ground cumin: Provides a warm, earthy tone with slightly nutty undertones, enhancing the soup’s Mexican profile.
Chili powder: Delivers gentle heat and vibrant red color, contributing complexity and spice.
Paprika: Adds a smoky sweetness and vibrant hue, enriching the soup’s depth.
Oregano: Offers an herbaceous, slightly bitter note to balance rich flavors.
Salt and pepper: Essential seasonings that enhance and harmonize all other ingredients.
Diced tomatoes (14.5 oz can): Provides a bright, tangy base liquid and juicy texture for the broth.
Black beans (15 oz can), drained and rinsed: Adds creamy texture and protein, making the soup more filling.
Corn kernels (1 cup): Sweetness and slight crunch from fresh, canned, or frozen corn add dimension.
Chicken broth (4 cups): The flavorful liquid base that brings all ingredients together.
Shredded cooked chicken (2 cups): Tender protein, perfect for making this soup hearty and satisfying.
Lime juice: Brightens and balances the rich flavors with refreshing acidity.
Chopped cilantro (1/4 cup): Fresh herb that contributes a burst of brightness and color.
Toppings: Crispy tortilla strips or crushed chips, avocado, shredded cheese, sour cream or Greek yogurt, extra cilantro, and lime wedges provide varied textures, creaminess, and garnish.

Instructions

Heat Olive Oil and Sauté Onions: Warm the olive oil in a large pot over medium heat until shimmering. Add diced onions and sauté until they become soft and translucent, usually about 3-5 minutes, which builds the flavor base and sweetness essential for this soup.
Add Garlic and Spices: Stir in the minced garlic, ground cumin, chili powder, paprika, and oregano. Cook for about 1 minute until fragrant, which wakes up the spices and infuses the oil, creating a rich aromatic foundation.
Combine Base Ingredients: Pour in the diced tomatoes, drained black beans, corn kernels, and chicken broth. Stir gently and raise heat to bring the mixture up to a gentle boil. This step blends all core ingredients and begins melding flavors.
Add Shredded Chicken and Simmer: Mix in the shredded cooked chicken, reducing heat to a simmer. Let the soup cook uncovered for 15 to 20 minutes. This slow simmer allows the flavors to develop fully and the chicken to infuse the broth with its savory goodness.
Finish with Lime and Cilantro: Stir in fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning with salt and pepper as needed. The lime juice adds brightness while cilantro lifts freshness, rounding out the flavor profile beautifully.
Serve with Crispy Toppings: Ladle hot soup into bowls and garnish generously with crispy tortilla strips or crushed chips, along with optional avocado slices, shredded cheese, sour cream, extra cilantro, and lime wedges. These toppings add delightful textures and layers of flavor.

You Must Know

Use rotisserie chicken for an easy shortcut without sacrificing flavor.
Adjust spice levels by modifying chili powder quantity to suit taste preferences.
Fresh lime juice is key to brightening the soup and balancing spices.
Make tortilla strips by cutting corn tortillas thinly and baking or frying until crisp.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

Serving Suggestions

This soup pairs wonderfully with warm cornbread or a side of Mexican rice. Offer extra lime wedges and diverse toppings so each diner can customize their bowl to taste.

Professional Tips

For deeper flavor, toast the spices briefly before adding liquids.
Add a chipotle pepper in adobo for smokier, spicier notes.
If using fresh corn, blanch briefly before adding for optimum sweetness and texture.
Use homemade chicken broth for a richer, more complex soup base.

FAQs

Can I make this soup vegetarian?: Yes! Omit the chicken and use vegetable broth instead. Add extra beans or tofu for protein.
What is the best way to make crispy tortilla strips?: Cut corn tortillas into thin strips, toss with oil and salt, then bake or fry until golden and crunchy.
Can I freeze Chicken Tortilla Soup?: Yes, it freezes well. Cool completely and store in freezer-safe containers for up to 3 months.
Which cheese works best as a topping?: Sharp cheddar, Monterey Jack, or a Mexican cheese blend all complement the soup nicely.
How can I make the soup spicier?: Add diced jalapeños, cayenne pepper, or chipotle peppers in adobo sauce according to preferred heat level.
Can I prepare this soup in a slow cooker?: Absolutely! Combine ingredients in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
Is there a gluten-free version?: Yes, use gluten-free broth and tortilla strips, ensuring all other ingredients are naturally gluten-free.