Spicy, Comforting, and Full of Flavor

Last week I made this Chicken Tortilla Soup for a cozy dinner at home, and it turned out so delicious that I had to make it again two days later. It’s my go-to when I need something hearty, warm, and satisfying without spending hours in the kitchen.

I love making it when the weather is a little chilly, or when I’m craving something bold and flavorful. It’s super comforting and fills the kitchen with an incredible aroma. With shredded chicken, spices, corn, black beans, and crispy tortilla strips, it’s like a hug in a bowl.

Adding a splash of fresh lime juice and some creamy toppings like avocado or sour cream takes it to the next level, and the result just makes you want to go back for seconds. You’ll love it for sure, and it’s a total winner for a perfect weeknight dinner, weekend lunch, or something to serve your guests with a little spice. It’s light but filling, and every spoonful brings you warmth and flavor.

I like to enjoy it with crushed tortilla chips on top and a little melted cheese. Sometimes I’ll add a scoop of guacamole or a few slices of jalapeño for a bit of heat. This Chicken Tortilla Soup is super easy to make, and it’s the kind of dish that lets you use up leftovers or pantry ingredients while still tasting like something special.

What is Chicken Tortilla Soup?

Chicken Tortilla Soup is a traditional Mexican-inspired dish made with tomato-based broth, shredded chicken, beans, corn, and warming spices like cumin and chili powder. It’s finished with fresh lime juice and topped with crispy tortilla strips for crunch. The flavor is slightly spicy, zesty, and rich, and the textures—from creamy avocado to crunchy chips—make every bite satisfying.

Perfect For:

• Busy Weeknights: It comes together quickly with ingredients you probably already have. Just toss everything in the pot and let it simmer.
• Family Meals: Everyone can customize their bowl with toppings, which makes dinner feel fun and interactive. Great for picky eaters too!
• Meal Prep: It stores well in the fridge and freezes beautifully. You can make a big batch and enjoy it throughout the week.
• Cold Weather Days: It’s warm, spicy, and cozy—the kind of soup that makes you feel better after a long day or when you’re feeling under the weather.

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

Toppings (optional but recommended)

• Crispy tortilla strips or crushed tortilla chips
• Sliced avocado
• Shredded cheese
• Sour cream or Greek yogurt
• Extra cilantro
• Lime wedges

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener
• Ladle for serving
• Blender (optional, for thicker texture)

How to make Chicken tortilla soup

Step 1:

Heat olive oil in a large pot over medium heat. Add onions and cook until soft. Stir in garlic, cumin, chili powder, paprika, and oregano. Cook for 1 minute.

Step 2:

Stir in diced tomatoes, black beans, corn, and chicken broth. Bring to a gentle boil.

Step 3:

Add shredded chicken. Reduce heat and simmer uncovered for 15–20 minutes so flavors blend.

Step 4:

Stir in lime juice and chopped cilantro. Taste and adjust the seasoning with salt and pepper.

Step 5:

Ladle soup into bowls. Top with crispy tortilla strips and your favorite toppings.

Additional Tips

• Use rotisserie chicken: It’s fast, flavorful, and saves time. Just shred and stir it in for instant protein.
• Toast the tortilla strips: Bake or pan-fry them until golden for extra crunch without deep frying. You can season them with salt or chili powder too.
• Add lime at the end: It keeps the flavor bright and fresh. Don’t skip it—it makes a difference!
• Layer the toppings: Don’t just sprinkle—add cheese first, then chips, avocado or sour cream to get every texture in one bite.
• Spice to taste: Start mild, then add chili flakes or jalapeños if you want more heat. Hot sauce is perfect for individual bowls.
• Blend a portion of the soup: It creates a thicker base while keeping texture from the rest. Just scoop out a few cups and blend, then stir back in.

Optional Ingredients To Add

• Diced green chiles: Stir in for a tangy kick.
• Chopped zucchini: Adds color and bulk without overpowering the flavor.
• Fire-roasted tomatoes: Use them instead of regular diced tomatoes for smoky depth.
• Fresh corn: If in season, fresh corn kernels make it even sweeter and more flavorful.
• Hot sauce: A few drops can add extra zing right at the table.
• Crumbled queso fresco: A traditional Mexican cheese that adds a salty, creamy finish.

What to Pair with Chicken Tortilla Soup?

To make the most satisfying meal, start with a bowl of this soup and serve it alongside warm, cheesy quesadillas. They’re simple, quick to prepare, and perfect for dipping into the broth.

Another great match is Mexican rice or cilantro-lime rice. A scoop on the side or even spooned into the soup adds a comforting, starchy element that makes the meal more filling.

For something fresh and crunchy, try a simple avocado or tomato salad. The coolness balances out the spices in the soup and adds a bright, fresh touch. To make the meal even more festive, serve with a side of chips and homemade salsa or guacamole. It turns a regular dinner into a fun, casual feast.

Variations and Substitutions

Vegetarian version: Skip the chicken and add extra beans, lentils, or plant-based crumbles. Use vegetable broth instead of chicken stock.

Creamy version: Stir in a bit of cream or coconut milk for a rich, velvety texture. You can also blend part of the soup for extra body.

Add rice or quinoa: For more heartiness, stir in cooked rice or quinoa at the end. It makes the soup more filling.

Try ground chicken or turkey: Brown it before adding broth for a slightly different texture and taste.

Spicy lovers’ version: Use chipotle peppers in adobo sauce or hot salsa to add smoky heat.

More veggies: Add bell peppers, spinach, or carrots to increase the nutritional value and stretch the recipe.

Slow cooker version: Add everything except toppings into a slow cooker and cook on low for 6–7 hours. Shred the chicken at the end.

Taco-style twist: Add taco seasoning and top with crushed tortilla chips and shredded lettuce for a fun, taco-in-a-bowl feel.

How to Store

Let the soup cool completely before transferring it to airtight containers. Store in the fridge for up to 4 days. The flavors will deepen, and the soup will taste even better over time.

To freeze, portion into freezer-safe bags or containers and label with the date. It will keep for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or microwave until warm.

FAQ

Can I use leftover chicken in this soup?

Yes! Leftover rotisserie chicken or even grilled chicken works perfectly. Just shred it and add it near the end of cooking.

How spicy is Chicken Tortilla Soup?

It’s mildly spicy by default, but you can adjust it. Use less chili powder for a gentler flavor or add jalapeños and hot sauce if you want more heat.

Can I make this soup in a slow cooker?

Absolutely. Just add all the ingredients (except toppings) to your slow cooker and cook on low for 6–7 hours. Shred the chicken before serving.

What’s the best way to reheat leftovers?

Reheat on the stovetop over medium heat or in the microwave until hot. Add a splash of water or broth if it has thickened too much.

Can I make it vegetarian?

Definitely. Just skip the chicken and use vegetable broth. Add more beans, corn, or even lentils for protein.

What can I use instead of black beans?

You can use pinto beans, kidney beans, or even chickpeas. Whatever you like or have on hand will work fine.

How do I keep the tortilla strips crispy?

Add them just before serving, not while the soup is still simmering. Store extras in a separate container if meal prepping.

Can I thicken the soup?

Yes. Blend a small portion of the soup and stir it back in, or add a spoonful of tomato paste to make the broth richer.

Chicken Tortilla Soup

Recipe by Wasian CookeryCourse: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Chicken Tortilla Soup is a bold, cozy dish made with shredded chicken, beans, corn, and warm spices in a tomato-lime broth. Topped with crispy tortilla strips and your favorite garnishes, it’s comforting, flavorful, and easy to make.

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

• Toppings (optional but recommended)

• Crispy tortilla strips or crushed tortilla chips

• Sliced avocado

• Shredded cheese

• Sour cream or Greek yogurt

• Extra cilantro

• Lime wedges

Directions

• Heat olive oil in a large pot over medium heat. Add onions and cook until soft. Stir in garlic, cumin, chili powder, paprika, and oregano. Cook 1 minute.
• Stir in diced tomatoes, black beans, corn, and chicken broth. Bring to a gentle boil.
• Add shredded chicken. Reduce heat and simmer uncovered for 15–20 minutes so flavors blend.
• Stir in lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper.
• Ladle soup into bowls. Top with crispy tortilla strips and your favorite toppings.