Authentic Chicken Tortilla Soup is a comforting bowl filled with tender chicken, rich tomato broth, and a zesty blend of spices. The crispy tortilla strips on top add just the right crunch, making each spoonful exciting and full of flavor. It’s a classic Mexican-inspired soup that feels warm and satisfying on any day.
I love making this soup when I want something hearty but not too heavy. The best part for me is how easy it is to toss together with simple ingredients but still tastes like it’s been simmering all day. Adding fresh cilantro, a squeeze of lime, and a handful of cheese always makes it feel special and fresh.
When I serve Chicken Tortilla Soup, I usually bring out bowls of avocado, extra tortilla chips, and maybe a dollop of sour cream so everyone can customize their own. It’s a great dish for chilly evenings or sharing with friends because it’s friendly to all tastes and always disappears fast!
Key Ingredients & Substitutions
Chicken Breast: Using boneless chicken breast keeps the soup lean. You can swap it for thighs if you prefer richer flavor. Rotisserie chicken also works great for a quicker version.
Black Beans & Corn: These add texture and heartiness. If you’re short on beans, chickpeas or kidney beans are fine substitutes. Fresh or frozen corn work well; canned corn is an easy backup.
Spices (Cumin, Chili Powder, Oregano): These give the soup its warm, authentic flavor. If you don’t have chili powder, a mix of paprika and cayenne can do the trick. Adjust spice levels to your taste.
Tomatoes & Broth: Diced tomatoes add a nice base and slight acidity. Use fire-roasted tomatoes for a smoky twist. Good-quality chicken broth makes a big difference—homemade or low-sodium store-bought are both great.
Tortilla Strips: Frying fresh corn tortillas is best for crunch. To save time, sturdy store-bought tortilla chips can be crushed and sprinkled on top.
Avocado & Cilantro: Fresh avocado cools the soup and adds creaminess, while cilantro brightens the flavors. If you’re not a fan, a squeeze of lime alone adds lovely tang.
How Do I Get Crispy Tortilla Strips Without Making a Mess?
Frying tortilla strips brings crunch, but can feel tricky if it’s your first time. Here’s a simple way:
- Cut tortillas into even thin strips for consistent cooking.
- Heat a skillet with about 1/4 inch of vegetable oil on medium-high.
- Test the oil by flicking a tiny strip in—if it sizzles immediately, it’s ready.
- Fry strips in small batches to avoid overcrowding.
- Use tongs to turn strips until golden and crisp (about 1-2 minutes).
- Drain on paper towels to remove excess oil, then salt lightly if desired.
If frying isn’t your thing, bake strips tossed with a little oil at 400°F for about 10-15 minutes, flipping halfway. This method is cleaner and still tasty!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup evenly and safely.
- Sharp knife – helps you dice onions, chop jalapeños, and slice tortillas precisely.
- Cutting board – keeps your workspace clean and makes chopping easier.
- Slotted spoon or tongs – great for removing the cooked chicken breast without broth loss.
- Frying pan or skillet – essential for frying crispy tortilla strips quickly and evenly.
- Paper towels – helpful for draining excess oil from tortilla strips after frying.
- Wooden spoon or ladle – to stir the soup and serve it with ease.
Flavor Variations & Add-Ins
- Swap chicken breast for shredded rotisserie chicken to save time while keeping great flavor.
- Add diced zucchini or bell peppers for extra veggies and mild sweetness.
- Stir in a handful of shredded Monterey Jack or cheddar cheese for a creamy touch.
- Include a pinch of smoked paprika or chipotle powder for a smokier, spicier kick.
How to Make Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
Main Soup Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 large chicken breast (about 8 ounces)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
Toppings and Garnish:
- 4 to 6 corn tortillas, cut into thin strips
- Vegetable oil for frying tortilla strips
- 1 ripe avocado, diced
- Fresh cilantro, chopped
- Optional: shredded cheese, sour cream
Time You’ll Need:
Preparation and cooking time together take about 40 minutes. This includes sautéing veggies, simmering the soup, frying tortilla strips, and shredding the chicken. It’s a quick, satisfying meal that’s ready in under an hour.
Step-by-Step Instructions:
1. Sauté the Base:
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Stir in minced garlic and jalapeño; cook for another 1-2 minutes until fragrant.
2. Add Spices and Liquids:
Sprinkle in cumin, chili powder, and oregano. Stir and cook for about 30 seconds to release the flavors. Pour in chicken broth and the canned diced tomatoes with their juice. Bring the soup to a gentle simmer.
3. Cook the Chicken:
Add the whole chicken breast to the simmering soup. Let it cook for 20-25 minutes until fully cooked through.
4. Prepare Crunchy Tortilla Strips:
While the chicken cooks, heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips until they are crisp and golden brown, about 1-2 minutes. Drain on paper towels and set aside.
5. Shred Chicken & Finish Soup:
Remove the chicken breast from the pot and shred it with two forks. Return the shredded chicken to the pot. Add black beans and corn, then simmer for another 5-7 minutes. Season the soup with salt, pepper, and stir in the lime juice.
6. Serve and Garnish:
Ladle the soup into bowls. Top each bowl with fried tortilla strips, diced avocado, and chopped cilantro. Add shredded cheese or a dollop of sour cream if you like. Enjoy your warm, flavorful Chicken Tortilla Soup!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and tender meat.
How Can I Make This Soup Vegetarian?
Simply skip the chicken and use vegetable broth instead of chicken broth. Add extra beans, corn, and maybe some diced zucchini or bell peppers for heartiness and texture. You can also add tofu or plant-based protein if you like.
Can I Prepare the Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add fresh tortilla strips and avocado just before serving to keep them crisp and fresh.
What’s the Best Way to Store Leftover Tortilla Strips?
Keep leftover tortilla strips in an airtight container at room temperature for up to 2 days to maintain their crunch. If they soften, you can crisp them again briefly in a hot oven or skillet before topping your soup.
