If you’re craving a warm, comforting, and vibrant bowl of goodness, this Chicken Tortilla Soup Recipe is exactly what your soul needs. It’s packed with tender shredded chicken, fresh veggies, and a perfect blend of spices that create layers of flavor you’ll want to savor spoonful after spoonful. Whether it’s a cozy dinner or a casual lunch, this soup brings that wonderful feeling of home with every bite, making it an instant favorite everyone will ask for again and again.
Ingredients You’ll Need
Each ingredient in this Chicken Tortilla Soup Recipe is straightforward yet essential, giving you a perfect balance of taste, texture, and color. From the brightness of fresh cilantro to the gentle heat in the spices, every element comes together to create a wonderfully satisfying dish.
- 2 tbsp olive oil: Used for sautéing and adding a subtle richness to the base.
- 1 small onion, diced: Brings a natural sweetness and depth of flavor.
- 2 garlic cloves, minced: Adds aromatic warmth and that classic savory punch.
- 1 bell pepper, diced: Offers a fresh crunch and vibrant color.
- 1 medium carrot, diced: Provides a slight sweetness and additional texture.
- 1 tsp chili powder: The key spice that introduces gentle smoky heat.
- 1/2 tsp cumin: Lends an earthy warmth that’s central to the soup’s flavor profile.
- 1/2 tsp paprika: Enhances color and gives a subtle smoky undertone.
- 1/4 tsp cayenne pepper (optional): For those who like a little kick of heat.
- 4 cups chicken broth (low-sodium): The comforting liquid base that holds everything together.
- 1 can (14.5 oz) diced tomatoes: Adds acidity and sweetness, brightening the soup.
- 1 cup cooked chicken, shredded: Rotisserie chicken works perfectly for convenience and flavor.
- 1 cup frozen corn kernels: Sweet pops of texture that lighten each spoonful.
- 1 can (4 oz) diced green chilies: Brings subtle heat and a tangy bite.
- Salt and pepper to taste: To elevate and balance all the flavors.
- 1/2 cup fresh cilantro, chopped: A fresh herbal note that brightens the soup just right.
- 1 cup tortilla chips, crushed (for garnish): Adds irresistible crunch and texture contrast.
- 1/2 cup sour cream (for garnish): A cool and creamy finish to complement the spices.
- 1 avocado, sliced (for garnish): Creamy and buttery, a perfect topping for richness.
- Fresh lime wedges (for garnish): To squeeze over for that zingy brightness.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Veggies
Start by heating your olive oil over medium heat in a large pot. Toss in the diced onion, garlic, bell pepper, and carrot. Let them cook gently for about 5 to 7 minutes until softened and fragrant, stirring occasionally. This step builds a delicious base of flavor that’s the heart of the soup.
Step 2: Add the Spices
Once the vegetables are tender, sprinkle in the chili powder, cumin, paprika, and cayenne pepper if you’re using it. Stir everything together and let the spices toast for about a minute. This quick step unlocks deep, warm aromas that set the stage for the soup’s signature taste.
Step 3: Simmer the Soup
Pour in the chicken broth and then add the diced tomatoes along with their juices, the shredded chicken, frozen corn, and green chilies. Bring the pot to a gentle simmer and let it cook for 15 to 20 minutes. This simmering time lets all the flavors marry beautifully, making each spoonful rich and satisfying.
Step 4: Season to Perfection
Give the soup a careful taste, adding salt and pepper as needed to bring out the best in the ingredients. This final seasoning step ensures the flavors cling perfectly to your palate without being too overpowering.
Step 5: Serve and Enjoy
Ladle the piping hot Chicken Tortilla Soup Recipe into bowls, then top generously with crushed tortilla chips, a dollop of sour cream, creamy avocado slices, fresh cilantro, and a squeeze of lime. This beautiful presentation isn’t just for looks—each garnish enhances the soup’s texture and flavor in unique and delicious ways.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Garnishes make all the difference with this soup. Crushed tortilla chips add a delightful crunch, while sour cream provides cooling creaminess that balances the spices. Fresh slices of avocado contribute a buttery silkiness, cilantro adds a burst of freshness, and lime wedges brighten every bite with a hint of citrus tang. Don’t skip these! They transform a simple soup into a vibrant feast.
Side Dishes
Looking for the perfect companions to this Chicken Tortilla Soup Recipe? A warm, crusty bread or soft corn tortillas are ideal for dipping. A light side salad with lime vinaigrette can complement the soup’s heaviness, and Mexican rice or beans can round out the meal if you want something heartier.
Creative Ways to Present
Serve the soup in rustic clay bowls for an authentic feel or get creative by layering crushed chips and toppings in clear glass mugs for an eye-catching presentation at a casual party. You could also turn this soup into a stew by adding black beans or swapping in sweet potatoes. Each twist keeps the essence of this Chicken Tortilla Soup Recipe while making it your own.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, simply transfer any leftovers into an airtight container and refrigerate. This Chicken Tortilla Soup Recipe stays fresh for up to three days, making it a perfect option for meal prep or quick lunches.
Freezing
You can freeze this soup, but skip the avocado and crunchy toppings until serving time. Place the cooled soup in freezer-safe containers or heavy-duty bags and freeze for up to three months. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally to warm the soup evenly. Add fresh garnishes like avocado and crushed tortilla chips just before serving to keep their texture and flavor vibrant.
FAQs
Can I make this Chicken Tortilla Soup Recipe vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or veggies like zucchini to keep it hearty and flavorful.
What is the best chicken to use for this soup?
Rotisserie chicken is a fantastic shortcut because it’s flavorful and already cooked. Otherwise, poached or baked chicken breasts or thighs shredded by hand work well too.
Can I adjust the spice level?
Definitely. To tone down the heat, leave out the cayenne pepper and reduce the chili powder. If you like it spicy, feel free to add extra chili powder or some hot sauce when serving.
Is this soup gluten-free?
Yes, the basic recipe is naturally gluten-free, but double-check your broth and tortilla chips for any gluten-containing additives if you need to be cautious.
How can I make this soup creamier?
For a creamier texture, stir in a bit of heavy cream or blend a portion of the soup before adding the chicken and toppings. Sour cream also adds creaminess when garnishing.
Final Thoughts
This Chicken Tortilla Soup Recipe is one of those dishes that’s both comforting and exciting to eat, a perfect blend of homey and festive. I genuinely hope you give it a try and discover how simple ingredients can come together to create something truly memorable. Whether you’re warming up a chilly evening or feeding a crowd, this soup will quickly become a go-to favorite in your kitchen.
Print
Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chicken Tortilla Soup is a flavorful and comforting dish perfect for any day. Combining sautéed vegetables, tender shredded chicken, and warm spices, this soup is simmered to blend delicious flavors and topped with crunchy tortilla chips, creamy sour cream, avocado slices, and fresh cilantro and lime for a fresh finish. Ready in just 40 minutes, it’s an easy-to-make meal that satisfies with every spoonful.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 medium carrot, diced
Spices
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for heat)
Main Ingredients
- 4 cups chicken broth (low-sodium)
- 1 can (14.5 oz) diced tomatoes
- 1 cup cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen corn kernels
- 1 can (4 oz) diced green chilies
- Salt and pepper to taste
Garnishes
- 1/2 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
- 1/2 cup sour cream
- 1 avocado, sliced
- Fresh lime wedges
Instructions
- Sauté Veggies: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, bell pepper, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Add Spices: Stir in chili powder, cumin, paprika, and cayenne pepper if using. Cook for 1 minute until the spices become fragrant and well incorporated with the veggies.
- Simmer Soup: Pour in the chicken broth, diced tomatoes with their juices, shredded chicken, frozen corn, and diced green chilies. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld beautifully.
- Season: Taste the soup and season with salt and pepper according to your preference.
- Serve: Ladle the hot soup into bowls. Garnish each serving with crushed tortilla chips, a dollop of sour cream, avocado slices, chopped fresh cilantro, and lime wedges on the side for squeezing.
- Enjoy: Serve immediately and enjoy the comforting warmth and vibrant flavors of this delicious chicken tortilla soup.
Notes
- For extra heat, increase the cayenne pepper or add fresh jalapeños.
- Rotisserie chicken is a great shortcut, but leftover cooked chicken can be substituted.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Garnishes are optional but highly recommended for added texture and flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make the soup vegetarian, substitute chicken broth with vegetable broth and omit chicken, adding beans or tofu if desired.
