Chicken Tortilla Soup is a hearty and comforting bowl filled with tender chicken, flavorful broth, and a mix of spices that warm you up from the inside out. Crispy tortilla strips on top add just the right crunch, while fresh toppings like avocado, cheese, and cilantro make every spoonful extra tasty. It’s the kind of soup that’s both satisfying and easy to love on any day.
I always enjoy making this soup because it comes together pretty quickly, and I like adding my own twist with a squeeze of lime or a bit of hot sauce for some extra zing. It’s a perfect meal to share when you want something cozy but still full of fresh flavors. Plus, the leftovers taste even better the next day, which means I get to enjoy it twice!
For serving, I like to pile on all the toppings so everyone can customize their bowl just the way they like it. It makes dinner feel a little more special and fun, especially when friends or family come over. This soup reminds me of easy weeknights and good company, and it’s always a hit whether it’s chilly outside or not.
Key Ingredients & Substitutions
Chicken: Using rotisserie chicken is a great shortcut here, but you can also poach chicken breasts or thighs. For a vegetarian option, swap chicken for hearty beans like black beans.
Broth: Chicken broth adds rich flavor. If you want a lighter soup, use vegetable broth or make your own with herbs and vegetables for extra depth.
Tomatoes: Canned diced tomatoes bring body and a bit of tang. If fresh tomatoes are in season, diced fresh ones work well too but add them a bit later to keep some texture.
Spices (cumin & chili powder): These create the warm, mildly smoky base. If you like it spicier, add cayenne pepper or use chipotle powder for smokiness and heat.
Tortilla strips: These add crunch and that classic topping texture. If you don’t have tortilla chips, you can bake or fry strips of corn tortillas until crisp.
How do you make the soup flavorful without long cooking times?
This recipe is quick, but still has great flavor by using a few key steps:
- Start by sautéing onions, garlic, and jalapeño to build a rich base.
- Add spices early so their flavors bloom in the hot oil, releasing aromas.
- Simmering with broth, tomatoes, and water for 10 minutes helps flavors blend nicely without a long wait.
- Adding cooked chicken last warms it through without drying it out.
Also, adding fresh garnishes like lime juice and cilantro brightens the soup right before serving, keeping it fresh and tasty.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it holds all the ingredients and makes stirring easy.
- Knife and cutting board – essential for chopping the onion, garlic, jalapeño, and garnishes like avocado and cilantro.
- Measuring spoons and cups – help so everything is precise, especially with spices and liquids.
- Spoon or ladle – perfect for stirring the soup and serving in bowls.
- Optional: Toaster oven or skillet – for crisping tortilla strips if you want a homemade crunch.
Flavor Variations & Add-Ins
- Spice it up with diced chipotle peppers in adobo sauce for smoky heat.
- Use cooked shredded turkey or beef instead of chicken for different flavors.
- Top with shredded cheese, sour cream, or hot sauce for extra creaminess and spice.
- Add chopped bell peppers or corn kernels for more veggie crunch and sweetness.
Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup water
- 2 cups cooked shredded chicken (rotisserie or poached)
- Salt and pepper to taste
- 1 (8 oz) can corn, drained (optional)
For Garnishing:
- 1 lime, cut into wedges
- Fresh cilantro, chopped
- 1 avocado, sliced
- 1 cup crispy tortilla strips or broken tortilla chips
- Salsa or pico de gallo (optional)
- Shredded cheese (cheddar or Monterey Jack) (optional)
Time You’ll Need
This recipe takes about 10 minutes to prep and around 20 minutes to cook. So, in about 30 minutes total, you’ll have a warm, flavorful soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Base:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until it becomes soft. Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
2. Add Spices and Liquids:
Mix in the ground cumin and chili powder. Let it cook for about 30 seconds until you can smell the spices. Then pour in the chicken broth, diced tomatoes with their juice, and water. Bring everything to a boil.
3. Simmer and Add Chicken:
Turn the heat down to medium-low and let the soup simmer for 10 minutes to let the flavors come together. After that, add the cooked shredded chicken and corn if you like. Let it cook for another 5 minutes until the chicken is warmed through. Taste and add salt and pepper as you like.
4. Serve with Tasty Toppings:
Ladle the soup into bowls. Top each bowl with crispy tortilla strips, sliced avocado, fresh cilantro, and a lime wedge. You can also add salsa, pico de gallo, and shredded cheese if you want. Squeeze a little lime juice over the soup right before eating for a fresh, tangy kick.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before shredding it. You can thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the chicken heat evenly in the soup.
Can I Make Chicken Tortilla Soup Ahead of Time?
Absolutely! The flavors actually get better after a few hours or overnight in the fridge. Store the soup in an airtight container for up to 3 days. Reheat gently on the stove and add fresh toppings just before serving.
How Should I Store Leftover Soup?
Keep leftovers in airtight containers in the refrigerator for up to 3 days. If freezing, use freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Use Instead of Tortilla Strips?
If you don’t have tortilla strips, broken tortilla chips work great. You can also make your own by cutting corn tortillas into strips and baking or frying them until crispy.