Posted by If you’re searching for a comforting and flavorful meal, Chicken Tortilla Soup is the answer! With tender shredded chicken, corn, black beans, and crispy homemade tortilla strips, this dish is packed with flavor and nutrients. It’s a hearty meal that is not only satisfying but also super easy to make, making it perfect for a weeknight dinner or a meal-prep option.
Why Chicken Tortilla Soup is Perfect for Dinner
Chicken Tortilla Soup is a delicious one-pot meal that’s full of bold flavors, protein, and fiber, making it an ideal choice for a filling meal. Its combination of shredded chicken, corn, beans, tomatoes, and spices offers a balanced and nutritious dinner that the whole family will love. Plus, the toppings like fresh avocado, cilantro, and crispy tortilla strips add vibrant textures and flavors that elevate the soup even further.
Key Ingredients in Chicken Tortilla Soup
Let’s explore some of the key ingredients that make this soup stand out:
- Shredded Chicken: This provides the bulk of the protein and gives the soup a hearty, meaty flavor.
- Corn and Beans: Both add texture, fiber, and a subtle sweetness that balances the spice in the soup.
- Crushed Tomatoes: The base of the soup, providing acidity and depth.
- Spices: Ground cumin and chili powder offer warmth and a slight kick of heat.
- Tortilla Strips: A fun, crunchy topping that adds an extra layer of texture.
- Avocado: Creamy and rich, a great complement to the tangy lime and spicy jalapeños.
- Cilantro and Lime: Fresh garnishes that brighten the overall flavor.
Now, let’s dive into the full recipe and all the tips and tricks to make it absolutely perfect.
How to Make Chicken Tortilla Soup: Step-by-Step Guide
Step 1: Prepare Your Ingredients
Start by gathering all of your ingredients to streamline the cooking process. This includes:
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 lb chicken breasts (about 2 medium)
- 20 oz can crushed tomatoes
- 32 oz chicken broth (or low-sodium bone broth)
- 14 oz can black beans, drained and rinsed
- 14 oz can corn, drained and rinsed
- ½ cup cilantro, chopped (divided, with ¼ reserved for garnish)
- 1 lime, juiced
- 1 tsp salt (or to taste)
For Homemade Tortilla Strips:
- ¼ cup olive oil
- 8 corn tortillas (6-inch tortillas)
For Toppings:
- 1 large avocado, diced
- Extra lime wedges for serving
- Shredded cheddar cheese (optional)
- Sour cream (optional)
- Fresh cilantro, for garnish
Step 2: Make the Tortilla Strips
Tortilla strips are essential to this recipe. You can either fry them for extra crispiness or bake them for a healthier option.
Fried Tortilla Strips:
- Heat ¼ cup of olive oil in a pan over medium-high heat.
- Cut the tortillas into thin strips.
- Fry them in small batches until golden and crispy, turning occasionally.
- Once crispy, remove them and place them on a paper towel-lined plate to drain excess oil. Repeat until all strips are fried. Set aside.
Baked Tortilla Strips:
- Toss the tortilla strips in 2 Tbsp of olive oil until well coated.
- Spread the strips in a single layer on a baking sheet.
- Bake at 350°F for 12-15 minutes, turning halfway through, until crisp and golden.
Step 3: Sauté the Aromatics
In a large pot or Dutch oven, heat 1 Tbsp of olive oil over medium-high heat. Once the oil is hot, add the chopped onion, minced garlic, and diced jalapeño. Sauté for 4-5 minutes or until the vegetables soften and become fragrant.
Step 4: Add the Chicken and Broth
Next, add the whole chicken breasts to the pot along with the crushed tomatoes, chicken broth, drained black beans, corn, chili powder, ground cumin, and salt. Stir everything together.
Step 5: Simmer the Soup
Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to cook for 25-30 minutes. During this time, the chicken will cook through, and the flavors will meld beautifully.
Step 6: Shred the Chicken
After 25 minutes, remove the chicken breasts from the pot and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Once shredded, return the chicken to the soup and stir it in.
Step 7: Final Touches
Simmer the soup for an additional 5 minutes to allow the chicken to absorb more flavor. Finally, stir in the fresh lime juice and taste for seasoning. Add more salt if needed.
Step 8: Serve with Toppings
Serve the soup hot, garnished with crispy tortilla strips, diced avocado, fresh cilantro, and extra lime wedges. You can also add shredded cheddar cheese, a dollop of sour cream, and sliced jalapeños for extra flavor.
Pro Tips for the Best Chicken Tortilla Soup
- Use Leftover Chicken: If you have cooked chicken on hand (like from a rotisserie chicken), you can use it to save time. Just shred the chicken and add it to the soup in Step 6.
- Bone Broth: For a richer, deeper flavor, consider using bone broth instead of regular chicken broth.
- Adjust Spice Levels: Feel free to add more jalapeños, chili powder, or even a pinch of cayenne if you prefer a spicier soup.
- Time-Saving Tips: Use canned beans and corn to reduce prep time. This allows you to make the soup faster without sacrificing flavor.
- Fresh Avocado: Slice the avocado just before serving to prevent it from browning.
Storage and Reheating Instructions
Storing Leftovers
Store any leftover soup (without toppings) in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. When reheating, simply warm the soup on the stovetop or in the microwave.
Freezing Chicken Tortilla Soup
This soup freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months in the freezer. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator and reheat on the stove until warmed through.
Topping Ideas for Chicken Tortilla Soup
The toppings are the fun part! Here are some topping ideas to customize your Chicken Tortilla Soup:
- Sour Cream: Adds a creamy, cooling element to the spicy soup.
- Shredded Cheddar Cheese: Melts beautifully into the hot soup.
- Sliced Jalapeños: For extra heat.
- Chopped Cilantro: A fresh, herby contrast to the rich flavors.
- Lime Wedges: A squeeze of lime juice adds a zesty tang.
Make-Ahead Tips
This soup is even better the next day, as the flavors continue to develop as it sits. Make a big batch and enjoy it for lunch or dinner throughout the week. Just store the soup and toppings separately, so the tortilla strips remain crisp.
FAQs
Can I make Chicken Tortilla Soup in a slow cooker?
Yes! Simply sauté the onion, garlic, and jalapeño first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken and add it back to the slow cooker just before serving.
Can I use different beans in this recipe?
Absolutely. While black beans are traditional, you can substitute pinto beans or kidney beans if you prefer.
Chicken Tortilla Soup
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Overall Time: 45 minutes
Simple Chicken Tortilla Soup Recipe
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 lb chicken breasts
- 20 oz crushed tomatoes
- 32 oz chicken broth
- 14 oz black beans, drained
- 14 oz corn, drained
- ½ cup cilantro, chopped (divided)
- 1 lime, juiced
- 1 tsp salt
Toppings
- Avocado, diced
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Heat oil in a pot and sauté onion, garlic, and jalapeño until soft.
- Add chicken breasts, tomatoes, broth, beans, corn, spices, and half the cilantro. Simmer for 25 minutes.
- Remove chicken, shred it, and return to the pot. Simmer for 5 more minutes.
- Stir in lime juice and serve with tortilla strips, avocado, and toppings.
Nutrition Facts (Per Serving)
Calories: 540kcal | Carbs: 62g | Protein: 32g | Fat: 22g
