Chicken Tortilla Soup

Chicken Tortilla Soup is a warm, flavorful bowl of comfort. It blends tender chicken, beans, corn, and bright lime. People love it for the bold flavors and simple prep. Make it when you need a quick weeknight meal or a cozy bowl for guests. If you like quick chicken dishes, try this 15-minute lemon basil chicken salad for a light side that pairs well.

Why make this recipe

This recipe is easy and beginner-friendly. It uses pantry staples and a few fresh items. You can use rotisserie chicken to save time. It stretches well for family meals. You get big flavor without long prep. For more simple chicken dinner ideas, check out these cheesy garlic chicken wraps that kids love.

What makes Chicken Tortilla Soup special

The soup mixes textures and bright flavors. Crunchy tortilla strips sit on top of a silky, spiced broth. Lime and cilantro lift the dish and keep it fresh. The spices are simple: cumin, chili powder, and paprika. You get protein from chicken and beans. It feels like home cooking but tastes bold, similar to classic chicken enchiladas in its warming spices and comforting notes.

Is Chicken Tortilla Soup healthy

This soup can be a balanced meal. It has lean protein from chicken and fiber from black beans. Corn adds natural sweetness and texture. You control the salt and fat. Use low-sodium broth for less sodium. Top with avocado for healthy fats. Serve sensible portions to keep calories in check. This is homemade food you can adjust for your needs.

How to make Chicken Tortilla Soup

The method is simple and fast. You start by softening onion in olive oil. Then you add spices and garlic to wake up the flavor. Next you add tomatoes, beans, corn, and broth. Bring it to a gentle boil, then add shredded chicken. Simmer so the flavors blend. Finish with lime and cilantro for a fresh lift. Overall, it takes about 30 minutes and little hands-on time. It’s a low-stress recipe that beginners handle well.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper, to taste
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 4 cups chicken broth
• 2 cups shredded cooked chicken (rotisserie works great!)
• Juice of 1 lime
• 1/4 cup chopped cilantro
• Crispy tortilla strips or crushed tortilla chips, for topping
• Sliced avocado, for topping
• Shredded cheese, for topping
• Sour cream or Greek yogurt, for topping
• Extra cilantro and lime wedges, for serving

Directions

1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add the diced onion. Cook until soft, about 5 minutes.
3. Stir in minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika, and 1/2 teaspoon oregano. Cook 1 minute.
4. Add the can of diced tomatoes, drained black beans, and 1 cup corn. Pour in 4 cups chicken broth. Bring to a gentle boil.
5. Add 2 cups shredded cooked chicken. Reduce heat and simmer uncovered for 15–20 minutes so flavors blend.
6. Stir in the juice of 1 lime and 1/4 cup chopped cilantro. Taste. Add salt and pepper as needed.
7. Ladle soup into bowls. Top with crispy tortilla strips, sliced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.

How to serve Chicken Tortilla Soup

Serve hot in deep bowls. Add crispy tortilla strips right before serving so they stay crunchy. Offer sliced avocado, shredded cheese, and sour cream on the side. Add extra cilantro and lime wedges for brightness. Pair the soup with a simple salad or a sandwich. For an easy combo, try serving it with chicken pesto caprese sandwiches for a fuller meal. This soup works for lunch, dinner, and casual gatherings. It also makes a hearty snack on a cold afternoon.

 

Best occasions to make Chicken Tortilla Soup

Make it for weeknight dinners. It feeds a family without fuss. Use it for casual get-togethers and game days. Make a big pot for meal prep and portion it for lunches. It also works well for potlucks. If you want a different chicken option for parties, try chicken yakitori as a starter or skewered side.

How to store Chicken Tortilla Soup

Fridge: Cool the soup and store in an airtight container for up to 3–4 days.

Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers and leave room for expansion.

Reheat: Thaw overnight in the fridge, then reheat on the stove over medium heat until hot. Add a splash of broth if it thickens.

Do not store with crispy toppings. Add those just before serving.

Can you make Chicken Tortilla Soup ahead of time

Yes. Make the soup a day ahead to deepen the flavors. Keep toppings separate until serving. Reheat gently on the stove. Add a squeeze of lime and fresh cilantro after reheating for brightness. This makes weeknight dinners faster and easier.

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Tips to make Chicken Tortilla Soup

• Use rotisserie chicken to save time.
• Rinse canned beans to reduce sodium.
• Taste and adjust spices at the end.
• Add a splash of lime just before serving for fresh flavor.
• Keep tortilla strips separate to stay crisp.

Variation

• Vegetarian: Omit the chicken and use extra beans or firm tofu.
• Spicier: Add a chopped jalapeño or a pinch of cayenne.
• Creamy: Stir in a small amount of heavy cream or coconut milk.
• Smoky: Use smoked paprika or add a chipotle pepper in adobo.
• Grain boost: Add cooked quinoa or brown rice for heartier bowls.

FAQs

Q: Can I use raw chicken in this recipe?

A: Yes. If you use raw chicken, add it to the broth and simmer until cooked through, about 15–20 minutes. Shred before serving.

Q: How long does Chicken Tortilla Soup keep in the fridge?

A: Store in an airtight container for 3–4 days. Reheat on the stove until hot.

Q: Can I make this soup in a slow cooker?

A: Yes. Add all ingredients except lime and cilantro. Cook on low for 4–6 hours or high for 2–3 hours. Stir in lime juice and cilantro before serving.