Chicken tortilla soup is a comforting, flavorful Mexican-inspired dish made with shredded chicken, tomatoes, corn, black beans, and a bold blend of spices—all simmered to perfection in a rich broth. It’s served hot and topped with crispy tortilla strips, avocado, cheese, and fresh lime juice. It’s the kind of soup that makes you want seconds before you’ve finished your first bowl. Whether you’re cooking for your family on a weeknight or impressing guests on a cold weekend, this soup delivers every time. It’s cozy, spicy, and satisfying—all in one pot!
Quick Facts
Here’s a quick overview to get started:
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Main Course | Mexican | Easy | 6 | 15 minutes | 30 minutes | 320 per bowl |
Equipment Needed
To get this chicken tortilla soup just right, you’ll need a few kitchen basics. Don’t worry—nothing fancy here, just tools you likely already have:
- Large Soup Pot or Dutch Oven: A heavy-bottom pot is best for even cooking and preventing burning.
- Cutting Board: For prepping all the veggies and garnishes.
- Sharp Chef’s Knife: A sharp knife makes prep quicker and safer.
- Measuring Cups and Spoons: For accuracy, especially with spices and broth.
- Wooden Spoon or Silicone Spatula: Ideal for stirring as you sauté and simmer.
- Blender (Optional): If you like a thicker broth, you can blend a portion of the soup.
- Tongs or Fork: To shred the chicken easily once it’s cooked.
- Baking Sheet (for Tortilla Strips): If you’re making your own crispy strips.
Ingredients
Here’s what you’ll need to make a pot of delicious, homemade chicken tortilla soup:
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chilies
- 6 cups chicken broth (low-sodium preferred)
- 2 boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn
- Juice of 1 lime
- ¼ cup chopped cilantro (optional)
For the Toppings
- Tortilla strips or crushed tortilla chips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Extra lime wedges
Instructions
Step-by-Step Directions:
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 4–5 minutes. Add garlic and cook for another 30 seconds.
- Add the Spices: Stir in cumin, chili powder, paprika, oregano, salt, and pepper. Toast for 1 minute to boost flavor.
- Add Tomatoes and Broth: Pour in the diced tomatoes (with juice), green chilies, and chicken broth. Stir to combine.
- Cook the Chicken: Add chicken breasts into the pot. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the chicken is fully cooked.
- Shred the Chicken: Remove chicken from the pot and shred using two forks. Return the shredded chicken to the pot.
- Add Beans and Corn: Stir in the black beans and corn. Let simmer for another 5–10 minutes.
- Finish the Soup: Stir in lime juice and cilantro. Taste and adjust seasoning if needed.
Essential Note
If you want deeper flavor, cook the soup a little longer after shredding the chicken—about 10–15 more minutes on low heat. Also, make sure the tortilla strips are crisp! You can either bake them at 375°F for 10 minutes with a little oil and salt, or fry in a pan for extra crunch. Don’t skip the lime—it brightens everything.
