Authentic Chicken Tortilla Soup
Authentic Chicken Tortilla Soup is a hearty, comforting bowl filled with tender chicken, flavorful broth, crispy tortilla strips, and plenty of fresh veggies and spices. The mix of textures—from the…
Tip: save now, cook later.Authentic Chicken Tortilla Soup is a hearty, comforting bowl filled with tender chicken, flavorful broth, crispy tortilla strips, and plenty of fresh veggies and spices. The mix of textures—from the crunchy chips on top to the soft chicken and beans inside—makes every spoonful exciting and satisfying.
I love making this soup on chilly days when I want something that feels like a big, warm hug. One of my favorite things is adding a squeeze of lime and a sprinkle of cheese right before serving—it takes the flavors up a notch and makes the soup even more comforting. I also like to customize it based on what I have: sometimes I add corn or avocado for a personal twist.
Whether you serve it as a main dish for dinner or as a starter for a casual get-together, this soup always brings people together. I find that everyone enjoys the combination of smoky spices and fresh toppings, and the crunchy tortilla strips give just the right amount of fun crunch. It’s a recipe I go back to time and time again whenever I want something reliable and full of flavor.
Key Ingredients & Substitutions for Chicken Tortilla Soup
Chicken: I like using rotisserie chicken for quick prep, but poached or grilled chicken works too. For a lighter option, skinless chicken breast is great. For a vegetarian version, try roasted mushrooms or jackfruit.
Spices: Cumin, chili powder, and smoked paprika add warmth and a slight smoky taste. If you don’t have smoked paprika, regular paprika or chipotle powder can substitute nicely.
Tortilla strips: Homemade fried strips give the best crunch, but store-bought tortilla chips work in a pinch. For baking, brush strips with oil and bake until crispy for a lighter touch.
Corn and black beans: They add heartiness and sweetness. Frozen corn and canned beans make this easy to prepare anytime. Feel free to skip beans if you prefer fewer carbs.
Avocado and lime: These fresh toppings add creaminess and brightness. If you don’t like avocado, a dollop of sour cream or Greek yogurt offers similar richness.
How Do You Make Crispy Tortilla Strips Perfect for Soup?
Making crunchy tortilla strips is easier than it looks and really lifts the soup texture. Here’s how I do it:
- Cut corn tortillas into thin, even strips—try to keep them uniform for even cooking.
- Heat about 1/4 inch of vegetable oil in a skillet on medium-high heat until shimmering but not smoking.
- Fry the strips in small batches so they don’t clump, stirring occasionally for even browning.
- Once golden and crisp (about 2-3 minutes), remove with a slotted spoon and drain on paper towels.
- Season lightly with salt while still warm to add flavor.
If you want a lighter shortcut, brush strips with a little oil, sprinkle with salt, and bake at 400°F (200°C) for 10-15 minutes until crisp, flipping once halfway.
Either way, these crispy strips add a fun crunch that makes the soup more enjoyable!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and holding all the ingredients comfortably.
- Sharp knife – for chopping onions, garlic, jalapeño, and slicing tortillas into strips.
- Cutting board – a sturdy surface to prep all your veggies and tortillas safely.
- Slotted spoon or spider strainer – great for frying and removing tortilla strips from hot oil without the extra oil.
- Wooden spoon or heatproof spatula – handy for stirring the soup without scratching your pot.
- Ladle – helps serve your soup easily into bowls.
- Measuring spoons and cup – for precise spice and liquid measurements.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked shrimp or firm tofu – both soak up the broth well and make a tasty twist.
- Add diced zucchini or bell peppers for extra veggies and color.
- Top with crumbled queso fresco or shredded Monterey Jack cheese for a creamy finish.
- Stir in a splash of chipotle in adobo sauce to amp up the smoky heat if you like it spicier.
How to Make Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 (14.5-oz) can diced tomatoes with juices
- 1 cup corn kernels (fresh or frozen)
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups cooked shredded chicken (rotisserie or poached)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
For the Toppings:
- Fresh cilantro, chopped for garnish
- 4-6 corn tortillas, cut into thin strips
- Vegetable oil for frying tortilla strips (or store-bought tortilla chips)
- 1 avocado, diced
- Optional: shredded cheese (cheddar or Monterey Jack), sour cream
Time Needed
Preparation and cooking take about 35 to 45 minutes. This includes simmering the soup and frying the tortilla strips. It’s fairly quick to make and perfect for a cozy meal!
Step-by-Step Instructions:
1. Cook the Onion and Aromatics
Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s soft and translucent. Then add the minced garlic and jalapeño, cooking for another minute until fragrant.
2. Add Spices and Liquids
Stir in the ground cumin, chili powder, and smoked paprika, cooking for 30 seconds to bring out their flavor. Pour in the chicken broth and diced tomatoes with their juices, then stir everything together. Bring the soup to a boil, then reduce heat and let it simmer for about 10 minutes.
3. Add Veggies and Chicken
Add the corn, black beans, and shredded chicken to the pot. Simmer gently for another 10 to 15 minutes so the flavors can meld nicely.
4. Prepare Crispy Tortilla Strips
While the soup simmers, heat about ¼ inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until they’re crisp and golden. Transfer them to paper towels to drain excess oil.
5. Season and Serve
Season your soup with salt and pepper to taste, then stir in the fresh lime juice. Ladle the soup into bowls, topping each with crispy tortilla strips, diced avocado, and a sprinkle of fresh cilantro. Add shredded cheese and a dollop of sour cream if you like. Serve with extra lime wedges on the side.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw it first—thaw in the fridge overnight or use the defrost setting on your microwave. Once thawed, shred and add it as directed.
How Can I Store Leftover Chicken Tortilla Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make the Soup Ahead of Time?
Absolutely! Make the soup a day ahead to let the flavors develop even more. Store the tortilla strips separately and add just before serving to keep them crispy.
What’s a Good Substitute if I Don’t Have Fresh Tortillas?
You can use store-bought tortilla chips as a quick and easy alternative to homemade strips. Just add them as a topping right before serving to maintain their crunch.
