Let me tell you, if there’s a pot of Chicken Tortilla Soup simmering on the stove, you’ll find folks showing up at your door like they got a sixth sense for comfort food. This one’s rich and cozy, but still light enough to make you feel good inside and out. We’re talking about a bowl full of shredded chicken, fire-roasted tomatoes, warm spices, and crunchy tortilla strips that practically beg you to scoop up just one more bite. Whether you’re chasing off a chill or just want a soul-hugging supper, this soup has you covered.
Ingredients
Chicken thighs: These are my go-to because they stay tender and tasty, even after simmering. Boneless, skinless is the way to go for easy shredding.
Onion and garlic: These aromatics are the base of everything good. They add savory depth and fill the kitchen with a smell that feels like a warm hug.
Fire-roasted tomatoes: They bring a slightly smoky note and brighten up the broth. You can use regular canned tomatoes, but if you can find fire-roasted, it’s worth it.
Chicken broth: Go for low-sodium so you can control the seasoning. If you’ve got homemade, even better.
Spices: Ground cumin, chili powder, and smoked paprika give the soup that taco-style warmth we love. Add a pinch of cayenne if you like a little kick.
Corn: Sweet kernels bring color and a bit of crunch. Fresh, frozen, or canned all work fine here.
Black beans: These make the soup heartier and give it a little creamy contrast. Rinse and drain them before tossing in.
Tortilla strips: You can fry up your own or bake them. I’ll share both ways below. They bring that crunchy texture that makes the soup sing.
Fresh lime juice: A squeeze at the end wakes up the whole bowl. Don’t skip it.
Toppings: Avocado, shredded cheese, sour cream, fresh cilantro, or even a handful of pickled onions. This is your moment to play.
Step by Step Instructions
Start by heating a drizzle of oil in a large soup pot over medium heat. Toss in your chopped onion and let it soften for about five minutes. Stir in the garlic and cook for just a minute more, until it smells good enough to make the neighbors jealous.
Sprinkle in the cumin, chili powder, and smoked paprika. Stir that around so the spices wake up and coat the onions. This is where the flavor starts to build.
Pour in the fire-roasted tomatoes, chicken broth, black beans, and corn. Stir it all together and then gently nestle the chicken thighs into the pot. Bring everything to a gentle simmer, then cover the pot and let it cook for about twenty minutes.
Once the chicken is cooked through and tender, pull it out and set it on a plate. Use two forks to shred it into bite-sized pieces. Slip it right back into the soup and give everything a good stir.
Now is the time to taste and adjust. Need more salt? Want it spicier? Go ahead and tweak it until it feels just right. Finish with a squeeze of lime juice to brighten everything up.
If you’re making tortilla strips from scratch, slice up some corn tortillas into thin strips. Fry them in a bit of oil until golden and crisp, or toss them in oil and bake at four hundred degrees until they’re crispy, about ten to twelve minutes.
Ladle the soup into bowls and top with avocado slices, shredded cheese, a dollop of sour cream, or whatever your heart craves. Then grab a spoon and get cozy.
Mistakes to Avoid
One easy mistake folks make with Chicken Tortilla Soup is overcooking the chicken. Let it simmer just until tender, then take it out and shred it before adding it back. If it stays in too long, it can get tough. Another one is forgetting the lime. That little hit of acid at the end makes a world of difference. And please don’t skip the tortilla strips; they add that crunch that balances the warmth and spice in every bite.
Pro Tips
If you’re short on time, you can swap in rotisserie chicken and cut your cook time in half. Just warm it through in the broth at the end. You can also double the batch and freeze half for a rainy day; it holds up beautifully and makes you feel like a meal-planning genius later on. Want to add even more depth? Stir in a spoonful of chipotle in adobo sauce for smoky heat. For an extra punch of texture, top with radish slices or crunchy cabbage. And here’s a fun one, crumble some tortilla chips into the bowl if you don’t have time to make strips. The flavors will still shine, and it’ll give you that taco soup vibe that folks love so much.
Serving Suggestions
Chicken Tortilla Soup makes a meal all on its own, but if you want to round out the table, I’ve got some ideas. Serve it with a fresh green salad tossed with lime vinaigrette or a side of warm cornbread. A scoop of rice stirred into each bowl makes it extra hearty, especially for bigger appetites. You could even serve it taco-night style, alongside these roasted green chile chicken enchiladas or some easy chicken wraps with spicy sauce. I’ve even done a double-soup supper with a friend’s Instant Pot salmon chowder and this one, and let me tell you, it was a hit. If you’re feeding a crowd, tuck in a pan of cheesy beef casserole and call it a feast.
Chicken Tortilla Soup
Equipment
- Soup Pot
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs
- 1 onion chopped
- 3 cloves garlic minced
- 1 can fire-roasted tomatoes 14-15 oz
- 4 cups chicken broth low sodium
- 1 cup corn fresh, frozen or canned
- 1 can black beans rinsed and drained
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
Toppings
- fresh lime juice to finish
- avocado sliced
- shredded cheese
- sour cream
- fresh cilantro chopped
- tortilla strips fried or baked
Instructions
- Heat oil in a large soup pot over medium heat. Add chopped onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 more minute.
- Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
- Add fire-roasted tomatoes, chicken broth, black beans, and corn. Nestle in the chicken thighs. Bring to a gentle simmer.
- Cover and simmer for 20 minutes or until chicken is cooked through. Remove chicken, shred with forks, and return to the pot.
- Season the soup to taste with salt, lime juice, and optional cayenne for extra heat.
- To make tortilla strips, slice corn tortillas into thin strips and either fry until golden or bake at 400°F (200°C) for 10-12 minutes until crispy.
- Ladle soup into bowls and top with avocado, cheese, sour cream, cilantro, and tortilla strips.
Notes
Frequently Asked Questions
Why does my Chicken Tortilla Soup taste bland?
You probably need more salt, spice, or acid. Taste the broth after adding your shredded chicken and adjust with salt, lime juice, or a touch more chili powder. Spices bloom better when sautéed early, so don’t skip that step at the beginning. Also, try using fire-roasted tomatoes next time for extra flavor.
Can I make this soup in a slow cooker?
Absolutely. Just toss everything except the tortilla strips into the crock pot and cook on low for six to seven hours. Shred the chicken before serving, then top each bowl with your favorite toppings. It turns into one of the easiest crock pot soup meals you’ll ever make.
Is Chicken Tortilla Soup the same as Taco Soup?
They’re cousins, not twins. Taco soup tends to be thicker, more like chili, with ground beef and beans. Chicken tortilla soup is brothier and has that signature lime and tortilla flavor. If you’re looking for a hearty taco soup recipe, you’ll find it just as satisfying but with a different vibe.
Can I make this with leftover chicken?
Yes, you sure can. Just skip the simmering step for the chicken, and stir in your cooked, shredded chicken during the last few minutes to heat it through. It’s a great way to use leftovers from chicken tacos or a roast chicken dinner.
What to Remember Next Time
This Chicken Tortilla Soup belongs in your back pocket, especially on nights when you want something cozy without turning on the oven. It’s quick, comforting, and endlessly customizable. Plus, you can turn leftovers into lunch with just a fresh squeeze of lime and a sprinkle of crushed chips. For another spin on it, the folks over at The Kitchn have a version that adds masa harina to the broth for an even silkier finish, which is worth checking out if you want to try a variation.
Whatever toppings you choose, however you tweak the spice, this soup is going to be the one you crave when the air turns cool or the week gets long. And if you ever need a break from tortillas, you can turn this into a chicken taco soup recipe with just a few swaps. Either way, your bowl is about to get really, really good.
