Savory Chicken Tortilla Soup is a comforting bowl filled with tender shredded chicken, flavorful broth, and crispy tortilla strips that add the perfect crunch. It’s a delicious mix of spices, veggies, and a hint of lime that makes every spoonful feel warm and satisfying.
I love making this soup on chilly nights because it fills the kitchen with such a great aroma, and it’s really easy to whip up after a busy day. I usually like to toss in some black beans and corn for extra texture and color—makes it feel like a special meal without the fuss.
One of my favorite ways to enjoy it is with a dollop of sour cream, some shredded cheese, and fresh cilantro on top. It’s the kind of soup that feels cozy and bright all at once, and it’s always a hit when friends come over. Plus, the crunchy tortilla strips give that added fun that keeps everyone coming back for more!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works best here. I often use rotisserie chicken for ease. If you want a vegetarian option, swap chicken for extra beans or tofu.
Spices: Cumin, chili powder, and smoked paprika give this soup its warm, slightly smoky flavor. No smoked paprika? Regular paprika or chipotle powder can work well too.
Beans and Corn: Black beans or kidney beans add texture and protein. Feel free to use canned or fresh corn—both taste great. For a lower-carb version, reduce beans and add more veggies.
Toppings: Fresh avocado, cilantro, cheese, and sour cream add creaminess and freshness. If dairy-free, substitute sour cream with plain coconut yogurt or avocado slices.
How Do You Get the Best Flavor From the Spices?
To unlock the spices’ full flavor, it’s key to ‘toast’ them early in cooking:
- After sautéing your onions, add garlic and peppers, then immediately stir in the cumin, chili powder, and smoked paprika.
- Cook this mixture about 1 minute, stirring often. This brings out the aroma and depth of the spices.
- Be careful not to burn them; a quick stir at medium heat is enough to release flavor without bitterness.
This step really lifts the entire soup, making it rich and inviting. It’s simple but makes a big difference in taste!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for evenly cooking the soup and simmering flavors together.
- Wooden spoon – great for stirring without scratching your pot.
- Sharp knife and cutting board – helps you chop onions, peppers, and cilantro quickly and safely.
- Measuring spoons – easy to measure spices accurately for balanced flavor.
- Can opener – handy for opening canned tomatoes, beans, and corn.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey or cooked ground beef for a different protein twist, especially after holidays.
- Add diced zucchini or spinach for extra veggies and color without changing the flavor too much.
- Mix in a bit of chipotle in adobo sauce for smoky heat when you want a spicier soup.
- Top with crumbled queso fresco or Monterey Jack cheese instead of cheddar for a milder, creamy finish.
Savory Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 cup diced bell pepper (yellow or green)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can black beans or kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken (rotisserie or boiled)
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, chopped
- Tortilla strips or crispy tortilla chips
- 1 avocado, sliced
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and about 25 minutes of cooking, including simmering, so plan for roughly 35 minutes total from start to finish. It’s a quick and easy soup that fills your kitchen with wonderful aromas!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until it softens. Then, add the minced garlic, jalapeño (if using), and diced bell pepper. Cook together for another 3 minutes until everything smells fragrant.
2. Add Spices and Toast:
Mix in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Keep stirring and cook for one more minute to toast the spices and release their flavors.
3. Build the Soup Base:
Pour the chicken broth into the pot. Add the diced tomatoes with their juice, drained beans, and corn kernels. Stir it all to combine.
4. Simmer:
Bring the soup to a boil. Once boiling, turn down the heat to low and let it simmer gently for about 15 minutes. This allows the flavors to blend beautifully.
5. Add Chicken and Lime:
Stir in the shredded cooked chicken and let it heat through over about 5 minutes. Then, add the fresh lime juice. Give the soup a taste and adjust salt and pepper if needed.
6. Serve and Garnish:
Ladle the soup into bowls. Garnish with chopped fresh cilantro, tortilla strips or chips, sliced avocado, shredded cheese, and a dollop of sour cream. Serve with lime wedges on the side if you like.
Enjoy your warm, savory chicken tortilla soup! It’s perfect for cozy dinners or sharing with friends and family.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it. If using frozen cooked chicken, thaw in the fridge overnight or defrost quickly in the microwave. This helps the chicken heat evenly without making the soup cold.
Can I Make This Soup Ahead of Time?
Absolutely. The flavors often deepen when the soup sits overnight in the fridge. Store it in an airtight container for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the ingredients well mixed.
How Should I Store Leftovers?
Keep leftover soup in airtight containers in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
What Can I Use Instead of Tortilla Strips?
If you don’t have tortilla strips, you can use crushed tortilla chips or even crispy pita chips. Alternatively, serve the soup with warm corn tortillas on the side for dipping!
