Easy & Authentic Homemade Chicken Tortilla Soup: A Flavorful Weeknight Delight
There’s nothing quite like a steaming bowl of homemade soup to bring warmth and comfort, especially on a chilly day. And when it comes to combining robust flavors, satisfying textures, and hearty ingredients into one incredible dish, Chicken Tortilla Soup stands out as a true culinary champion. This recipe delivers a deeply comforting and incredibly flavorful meal, brimming with tender shredded chicken, vibrant tomatoes, sweet corn, savory black beans, and an aromatic blend of Mexican-inspired spices. Finished with crunchy tortilla strips and your favorite toppings, it’s an easy-to-make, stovetop sensation that promises to become a staple in your kitchen.
Whether you’re new to cooking or a seasoned home chef, this recipe is designed to be straightforward and rewarding. It leverages simple, readily available ingredients to create a soup that tastes like it simmered all day, but comes together in under an hour. Get ready to dive into a bowl of pure Tex-Mex goodness that will satisfy your cravings and warm you from the inside out.
Why This Easy Chicken Tortilla Soup Will Become Your Favorite
This Chicken Tortilla Soup recipe isn’t just good; it’s brilliantly simple and packed with flavor, making it perfect for a weeknight dinner or a cozy weekend meal. What makes it truly exceptional is its reliance on readily available ingredients combined with clever shortcuts that don’t compromise on taste.
At its heart, this Mexican-inspired soup brings together humble ingredients simmered to perfection in a single pot. We use shredded rotisserie chicken for ultimate convenience, meaning you can skip the cooking step and go straight to assembling your soup. This not only saves precious time but also infuses the soup with pre-seasoned chicken flavor. Canned goods like diced tomatoes, black beans, and corn make prep a breeze, ensuring you can whip up a batch even on the busiest days.
The beauty of this recipe lies in its balanced flavor profile, reminiscent of your favorite shredded chicken tacos but in a comforting soup format. Each spoonful offers a delightful mix of savory chicken, sweet corn, earthy beans, and tangy tomatoes, all brought together by a medley of classic Tex-Mex spices like chili powder and cumin. The final touch of crunchy tortilla strips adds an irresistible textural contrast, making every bite an exciting experience. It’s a satisfying, full-bodied soup that’s both hearty enough for a main course and light enough not to weigh you down.
While we adore classic Mexican soups like our Sopa De Fideos, it’s always a joy to experiment with ingredients in soups, casseroles, salads, and different variations of tacos and quesadillas. Think of this chicken tortilla soup as a vibrant, taco-seasoned bowl of pure Tex-Mex deliciousness – an exciting twist that captures all the beloved flavors in a warm, inviting broth.
Key Ingredients for Your Delicious Chicken Tortilla Soup
Crafting this flavorful chicken tortilla soup requires a blend of fresh and pantry staples. While the full list with precise measurements can be found in the printable recipe card at the end of this post, here’s a look at the essential components that make this soup so special:
Ingredient Spotlight & Smart Substitutions
Let’s dive a little deeper into the ingredients and how you can tailor this recipe to your taste or what you have on hand:
- CHICKEN: For unparalleled convenience and a head start on flavor, we’ve opted for shredded rotisserie chicken in this recipe. Its seasoned, tender meat integrates beautifully into the soup. However, if you prefer to cook your own chicken, boneless, skinless chicken breasts or thighs are excellent alternatives. Simply poach or boil them until cooked through, then shred before adding to the soup. You could even use leftover cooked chicken!
- AROMATICS: Sweet onion, minced garlic, and a diced jalapeño form the aromatic base. The sweet onion mellows as it cooks, providing a subtle sweetness, while garlic adds a pungent depth. Jalapeño offers a gentle kick; for more heat, leave some seeds in, or for less, remove them entirely. You can substitute a poblano pepper for a milder, earthier flavor.
- ADDITIONS: Our recipe calls for canned diced tomatoes, black beans, and whole kernel corn for their ease and consistent quality.
- Tomatoes: Canned diced tomatoes provide a robust tomato flavor and texture. For an extra layer of smoky heat and complexity, try using fire-roasted diced tomatoes – this small change makes a big difference! If fresh tomatoes are in season, you can certainly dice and use those.
- Beans: Canned black beans are a fantastic source of protein and fiber, adding a wonderful creaminess and heartiness. Always remember to drain and rinse them thoroughly to remove excess sodium and any starchy liquid. Pinto beans or kidney beans would also work well if black beans aren’t available.
- Corn: Canned whole kernel corn adds a pop of sweetness and texture. Frozen corn, which often has a brighter flavor, or even fresh corn cut from the cob when in season, are excellent substitutes.
- SPICES & SEASONING: Sea salt, chili powder, and ground cumin are the core spices, delivering that classic Tex-Mex warmth. A squeeze of fresh lime juice brightens all the flavors and adds a zesty finish. Feel free to adjust the spice levels to your preference, and consider adding a pinch of smoked paprika or a dash of cayenne for extra complexity or heat.
- BROTH: Low-sodium chicken stock forms the liquid base, allowing you to control the overall saltiness. You can use vegetable broth for a vegetarian option (omit chicken), or homemade chicken broth for an even richer flavor.
Step-by-Step Guide: Crafting Your Chicken Tortilla Soup
These step-by-step photos and instructions are here to help you visualize how to make this recipe successfully. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of this post.
- Preheat a large Dutch oven (7 quart) or a sturdy stock pot over medium heat. Add 2 tablespoons of olive oil to the pot, ensuring it coats the bottom evenly. This initial step is crucial for building a flavorful base.
- Add the chopped sweet onion to the heated oil. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and tender. Cooking the onion thoroughly at this stage releases its natural sweetness and forms the foundation of the soup’s taste.
- Next, add the diced jalapeño and minced garlic to the pot. Continue to cook for another 1-2 minutes, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as this can make it bitter. The aromas at this stage will be incredible!
- Now it’s time to load up on flavor! Pour in the canned diced tomatoes (undrained), drained and rinsed black beans, drained and rinsed whole kernel corn, sea salt, chili powder, ground cumin, and the fresh juice from your limes. Mix all these ingredients thoroughly, ensuring the spices are well distributed. This creates the rich, vibrant heart of your soup.
- Pour in 4 cups of low-sodium chicken stock. Increase the heat to bring the soup to a gentle boil, leaving it uncovered. This step allows the flavors to meld and the broth to thicken slightly.
- Once boiling, reduce the heat to low and carefully add the shredded chicken to the soup. Allow it to gently simmer for 10-15 minutes. This simmering period ensures the chicken is warmed through and thoroughly absorbs the incredible flavors of the broth and vegetables.
- Ladle the hot soup into bowls and prepare for a truly satisfying meal. Finish with a generous helping of your favorite garnishes to add both flavor and visual appeal. Enjoy!
Frequently Asked Questions & Expert Tips for Success
Absolutely! Chicken tortilla soup is an excellent candidate for freezing, making it perfect for meal prepping. To do so, allow the fully cooked soup to cool completely at room temperature. Then, transfer it to a large, airtight freezer-safe container or heavy-duty freezer bags. Lay bags flat to save space. Freeze for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator or warm the frozen soup directly in a large saucepan over medium-low heat on the stovetop, stirring occasionally, until it reaches a gentle boil and is heated through. Add a splash of extra chicken stock or water if it’s too thick.
Leftover chicken tortilla soup stores wonderfully in the refrigerator. Once the soup has cooled completely, transfer it to an airtight container. It will keep fresh for 3-4 days. To reheat, you can use the microwave for individual servings or gently warm it in a saucepan over medium-high heat on the stovetop until simmering and hot throughout. Avoid boiling vigorously to maintain texture.
To increase the heat, leave some or all of the seeds and white membrane in the jalapeño pepper. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce directly into the pot during simmering. For a milder soup, remove all jalapeño seeds and membranes, or use a milder pepper like a poblano. Adjust the amount of chili powder to your preference as well.
Yes, with a few simple tweaks! Omit the shredded chicken and use vegetable broth instead of chicken stock. You can add extra beans (like cannellini or kidney beans) or include diced sweet potatoes or zucchini for more substance and flavor. The spice blend and vegetables will still create a wonderfully rich and satisfying vegetarian tortilla soup.
Elevate Your Soup: Perfect Serving Suggestions & Toppings
The beauty of Chicken Tortilla Soup is how customizable it is with toppings and side dishes. Serve your piping hot soup with a vibrant array of garnishes to add flavor, texture, and visual appeal:
- Classic Toppings: A sprinkle of shredded cheese (Cheddar or Monterey Jack are fantastic!), creamy sliced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice are essential for an authentic experience.
- Extra Crunch: Don’t forget the namesake! Crispy tortilla strips are a must-have for that satisfying crunch. You can make your own by thinly slicing corn tortillas and frying or baking them until golden, or simply use store-bought tortilla chips.
- Freshness & Heat: Add fresh cilantro, a few slices of fresh or pickled jalapeño for an extra kick, or finely diced red onion for a sharp contrast.
- Hearty Sides: For a more substantial meal, consider serving alongside warm, crusty chunks of bread for dipping, a slice of fluffy cornbread, or even extra tortilla chips for dunking and scooping up every delicious drop.
- Beverage Pairings: A crisp Mexican lager, a refreshing margarita, or a simple iced tea would complement the flavors beautifully.
Experiment with different combinations to find your perfect bowl of chicken tortilla soup. Each addition brings its own unique contribution to this already fantastic dish!
More Delicious & Comforting Soup Recipes to Try
If you love a good bowl of soup as much as we do, you’ll want to explore these other comforting recipes:
- Hearty Minestrone Soup
- Quick & Easy Chicken Bean Soup
- Creamy Broccoli Cheese Soup
- Classic Chicken Noodle Soup
- Comforting Cheddar Cheese Potato Soup
- Rich & Flavorful Cheeseburger Soup
- Creamy Chicken Gnocchi Soup
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Chicken Tortilla Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 cups sweet onion chopped, about 1 large onion
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and diced
- 28 ounces diced tomatoes 1 can (consider fire-roasted for extra flavor)
- 19 ounces black beans 1 can, thoroughly drained and rinsed
- 12 ounces whole kernel corn 1 can, drained and rinsed (or frozen/fresh)
- 1 Tablespoon sea salt
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 2 limes juiced, about 1/8 cup (freshly squeezed for best flavor)
- 4 cups low sodium chicken stock
- 20 ounces rotisserie chicken shredded (or cooked chicken breast/thighs)
Optional Garnishes (Highly Recommended!)
- tortilla strips
- sliced avocado
- lime wedges
- sliced or diced jalapeno
- shredded cheese (Cheddar, Monterey Jack, or a blend)
- fresh cilantro chopped
- sour cream or Greek yogurt
Things You’ll Need
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Dutch oven 7 quart, or a large stock pot
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Ladle
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Chef’s knife
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Cutting board
Before You Begin
- For a bit more kick and a smoky depth of flavor, try using fire-roasted diced tomatoes in place of regular diced tomatoes. This simple switch can significantly enhance the soup’s profile.
- To save time, use a pre-cooked rotisserie chicken. If cooking chicken from scratch, boil or poach chicken breasts/thighs until tender, then shred.
- Always drain and rinse canned beans and corn to remove excess sodium and starchy liquid for a cleaner taste.
Instructions
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In a large Dutch oven (7 quart) or stock pot, preheat 2 tablespoons of extra virgin olive oil over medium heat.
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Add the chopped sweet onion and cook for 5-7 minutes, stirring occasionally, until it is soft and translucent.
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Stir in the diced jalapeño and minced garlic, and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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Pour in the undrained diced tomatoes, drained and rinsed black beans, drained and rinsed whole kernel corn, sea salt, chili powder, ground cumin, and fresh lime juice. Mix all ingredients thoroughly to combine.
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Add 4 cups of low sodium chicken stock to the pot and bring the soup to a boil, uncovered.
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Once boiling, reduce the heat to low, then add the shredded rotisserie chicken. Allow the soup to simmer gently for 10-15 minutes, ensuring the chicken is warmed throughout and flavors have fully melded.
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Serve hot, garnished generously with your choice of toppings like tortilla strips, sliced avocado, shredded cheese, lime wedges, fresh cilantro, or a dollop of sour cream.
Expert Tips & FAQs
- Storage: Store leftover fully-cooled soup in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or in a saucepan over medium-high heat.
- Freezing: Chicken tortilla soup freezes exceptionally well. Once completely cooled, transfer the soup to a freezer-safe, airtight container or freezer bags and freeze for up to 2 months. To reheat, warm the frozen soup in a large saucepan on the stovetop until it reaches a boil and is heated through.
- Spice Level: For more heat, leave some jalapeño seeds in, or add a pinch of cayenne. For less heat, remove all seeds or use a milder pepper.
- Make it Vegetarian: Replace chicken with extra beans or diced vegetables like sweet potatoes and use vegetable broth instead of chicken stock.
- Crispy Topping Trick: For extra crispy tortilla strips, lightly toast corn tortilla strips in a dry pan or bake them in the oven until golden.
Nutrition Information (Estimated Per Serving)
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Aug 24, 2022. It has been updated and expanded to provide more comprehensive information and tips for making the best homemade Chicken Tortilla Soup.