Classic Chicken Tortilla Soup – Bold, Brothy, and Full of Flavor

Classic Chicken Tortilla Soup is a vibrant, comforting Mexican-inspired dish packed with flavor and texture. Featuring a spiced tomato-chili broth, shredded chicken, black beans, corn, and a squeeze of lime, this soup is finished with crispy tortilla strips, avocado, and melty cheese — making each bite a delicious, layered experience.

Perfect for a cozy weeknight dinner or feeding a hungry crowd, this one-pot wonder is quick to prepare and highly customizable. It’s bold, savory, and deeply satisfying — a true staple in Tex-Mex home cooking.

Ingredients Overview

Chicken

• Boneless, Skinless Chicken Breasts or Thighs: Poached directly in the soup for easy shredding. Thighs offer more flavor, while breasts keep it lean.

• Rotisserie Chicken Option: Use pre-cooked shredded chicken to cut down on prep time.

Broth Base

• Chicken Broth: Use low-sodium to control salt levels. Homemade or store-bought both work.

• Fire-Roasted Tomatoes: Bring a smoky depth. Regular diced tomatoes can also be used.

• Tomato Paste: Adds body and richness to the broth.

Flavor Layer

• Onion, Garlic, Jalapeño: Aromatics that form the backbone of the soup.

• Spices: Cumin, chili powder, smoked paprika, and oregano bring warmth and depth.

• Lime Juice: Essential for a fresh, bright finish.

Add-ins

• Black Beans: Provide heartiness and fiber.

• Corn Kernels: Add sweetness and texture. Fresh, frozen, or canned all work.

• Cilantro: Stirred in at the end for a fresh herbal pop.

Tortilla Strips

• Corn Tortillas: Cut into thin strips and baked or fried until golden and crispy.

• Shortcut: Use store-bought tortilla chips, lightly crushed.

Optional Toppings

• Sliced avocado

• Shredded cheddar or Monterey Jack cheese

• Sour cream or Greek yogurt

• Extra cilantro or jalapeño

• Hot sauce or salsa

Step-by-Step Instructions

1. Sauté Aromatics

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 jalapeño, diced (remove seeds for less heat)

Instructions:

1. Heat oil in a large pot over medium heat.

2. Add onion and jalapeño. Sauté for 4–5 minutes until softened.

3. Stir in garlic and cook for 30 seconds until fragrant.

2. Add Spices and Tomato Base

Ingredients:

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 2 tbsp tomato paste

• 1 (14.5 oz) can fire-roasted tomatoes

Instructions:

1. Stir in spices and tomato paste. Cook for 1–2 minutes to toast the spices.

2. Add canned tomatoes and stir to combine.

3. Add Broth and Chicken

Ingredients:

• 5 cups chicken broth

• 1 lb boneless, skinless chicken breasts or thighs

Instructions:

1. Pour in chicken broth. Add raw chicken and bring to a boil.

2. Reduce to simmer, cover, and cook for 15–20 minutes or until chicken is fully cooked.

3. Remove chicken, shred with forks, and return to the pot.

4. Add Beans, Corn & Simmer

Ingredients:

• 1 (15 oz) can black beans, drained

• 1 cup corn kernels (fresh, frozen, or canned)

• Salt and pepper to taste

Instructions:

1. Stir in beans and corn. Simmer uncovered for another 10 minutes.

2. Season with salt and pepper. Add lime juice and chopped cilantro at the end.

5. Prepare Tortilla Strips

Ingredients:

• 4 corn tortillas

• 1 tbsp olive oil

• Salt

Instructions:

1. Slice tortillas into thin strips. Toss with oil and a pinch of salt.

2. Bake at 400°F for 10–12 minutes until crisp, or pan-fry until golden.

3. Drain on paper towels if frying.

Tips, Variations & Substitutions

• Make it spicier: Add chipotle peppers in adobo or more jalapeño.

• Low-carb version: Skip tortillas and add extra veggies like zucchini or bell peppers.

• Vegan option: Use vegetable broth and omit chicken; add more beans or tofu.

• Add rice: Stir in cooked white or brown rice for extra heartiness.

• Make it creamy: Add a swirl of cream or coconut milk at the end.

Pro Tip: Let the soup rest for 10 minutes before serving — the flavors meld beautifully and the broth thickens slightly.

Serving Ideas & Occasions

Serve hot with:

• Crispy tortilla strips or chips

• A wedge of lime for squeezing

• Sliced avocado or dollop of sour cream

• Shredded cheese for melt-on-top richness

Perfect for:

• Chilly weeknights

• Game day

• Batch cooking or freezer meals

• Make-your-own soup bars for family dinners

Nutritional & Health Notes

This soup is:

• High in protein

• Naturally gluten-free

• Full of fiber from beans and vegetables

• Lower in fat if you skip cheese or sour cream

Estimated per serving (1 of 6):

• Calories: ~330

• Protein: ~28g

• Carbs: ~28g

• Fat: ~12g

• Fiber: ~6g

To make it lighter:

• Use low-sodium broth

• Limit oil and high-fat toppings

• Add extra veggies for volume

FAQs

Q1: Can I make Chicken Tortilla Soup ahead of time?

A1: Yes! The flavors improve overnight. Store in the fridge up to 4 days. Reheat gently and add tortilla strips just before serving.

Q2: Can I freeze this soup?

A2: Absolutely. Cool completely and freeze in portions for up to 3 months. Reheat on stovetop or in microwave.

Q3: What’s the best chicken to use?

A3: Boneless thighs for tenderness and flavor, but chicken breasts or shredded rotisserie chicken are great shortcuts.

Q4: How do I keep the tortilla strips crispy?

A4: Add them to each bowl just before serving to prevent sogginess.

Q5: Can I use tortilla chips instead of homemade strips?

A5: Yes! Lightly crushed tortilla chips are a great quick alternative.

Q6: How spicy is this soup?

A6: It’s mildly spicy as written. Increase jalapeño or add chipotle peppers for more heat.

Q7: Can I add cheese to the soup?

A7: Yes — stir in shredded cheddar or Monterey Jack right before serving, or sprinkle on top.

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