Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Servings: 4
Looking for the perfect Chicken Tortilla Soup recipe? This Mexican-inspired soup features tender shredded chicken, crispy homemade tortilla strips, and a rich, flavorful broth. My Chicken Tortilla Soup balances authentic flavors with simple techniques anyone can master—even beginners!
Key Highlights:
- Ready in just 1 hour with everyday ingredients
- Creates restaurant-quality Chicken Tortilla Soup at home
- Features crispy homemade tortilla strips (way better than store-bought!)
- Customizable heat level for every taste preference
Why You’ll Love This Chicken Tortilla Soup
Ever tried making soup at home only to end up with bland broth and rubbery chicken? Trust me, we’ve all been there. This recipe solves those common problems with foolproof techniques.
The secret? Building layers of flavor step by step. First, we sear the chicken to lock in juices. Then, we create a flavor base with aromatics and spices. Finally, we simmer everything together until the flavors meld perfectly.
Just like my Potato Soup, this recipe proves that comfort food doesn’t have to be complicated!
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 18g |
| Fiber | 8g |
| Sodium | 950mg |
Note: Values are approximate. Toppings will change nutritional content.
What You’ll Need
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Boneless, skinless chicken breasts | 2 large (about 1.5 lbs) | Room temperature |
| Olive oil | 2 tablespoons | For searing chicken |
| Yellow onion | 1 large | Diced |
| Fresh garlic | 4 cloves | Minced |
| Jalapeño | 1 medium | Seeded and diced |
| Chili powder | 2 teaspoons | Not chili seasoning mix |
| Ground cumin | 1 teaspoon | |
| Chicken broth | 8 cups | Low sodium preferred |
| Diced tomatoes | 1 can (14.5 oz) | With juices |
| Black beans | 1 can (15 oz) | Drained and rinsed |
| Frozen corn | 1 cup | No need to thaw |
| Corn tortillas | 8 (6-inch) | Cut into strips |
| Vegetable oil | 2 tablespoons | For frying strips |
| Salt and pepper | To taste |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large soup pot or Dutch oven | Main cooking vessel |
| Sharp chef’s knife | Cutting vegetables |
| Cutting board | Prep surface |
| Measuring cups and spoons | Accurate measurements |
| Tongs | Handling chicken and tortillas |
| Wooden spoon | Stirring without scraping pot |
| Medium skillet | Frying tortilla strips |
| Paper towels | Draining tortilla strips |
| Ladle | Serving soup |
Optional Toppings
- Diced avocado
- Shredded cheese (cheddar or Monterey Jack)
- Fresh lime wedges
- Chopped cilantro
- Sour cream or Mexican crema
- Hot sauce
Ingredient Substitutions
- Chicken: Use 3 cups shredded rotisserie chicken
- Beans: Swap black beans for pinto beans
- Spice: Replace fresh jalapeño with 1 can (4 oz) diced green chilies
- Tortillas: Use 2 cups store-bought tortilla chips
Step-by-Step Instructions
Preparation Phase (20 minutes)
- Set Up Your Workspace (5 minutes):
- Clear and clean your counter space
- Wash hands thoroughly with soap
- Place cutting board on stable surface
- Arrange all tools within easy reach
- Line up ingredients by order of use
- Place a small bowl nearby for food scraps
- Prep Vegetables (10 minutes):
- Onion prep:
- Cut off both ends of onion
- Peel away outer papery skin
- Cut in half from top to bottom
- Place flat side down on board
- Make vertical cuts ¼-inch apart
- Rotate and make horizontal cuts
- You’ll have perfect ¼-inch diced pieces
- Garlic prep:
- Separate cloves from head
- Lay flat side of knife on clove
- Press firmly to crush and remove skin
- Mince into tiny pieces
- Jalapeño prep:
- WARNING: Wear gloves or wash hands immediately after handling
- Cut off stem end
- Slice in half lengthwise
- Remove seeds and white membrane with spoon
- Dice into small pieces
- Onion prep:
- Prepare Tortillas (5 minutes):
- Stack tortillas neatly
- Cut stack in half
- Stack halves and cut into ¼-inch strips
- Separate strips and set aside in dry bowl
- Final Prep Steps:
- Open and drain canned beans in colander
- Rinse beans under cool water
- Set out measuring cups for liquids
- Combine spices in small bowl
- Pat chicken dry with paper towels
- Season both sides with salt and pepper
Making the Soup (40 minutes)
- Cook the Chicken (15 minutes):
- Place large pot on stove
- Turn heat to medium
- Add olive oil and wait until it shimmers (about 1 minute)
- TIP: Oil should flow easily but not smoke
- Place seasoned chicken breasts in pot
- IMPORTANT: Don’t move them for 5-7 minutes!
- Check bottom—should be golden brown
- Use tongs to flip each piece
- Cook second side 5-7 minutes
- TEST FOR DONENESS: Internal temperature should reach 155°F
- Remove chicken to clean plate
- Let rest 5 minutes before handling
- Build the Flavor Base (10 minutes):
- Using same pot (don’t clean it!)
- Keep heat at medium
- Add diced onions to pot
- Stir with wooden spoon, scraping up browned bits
- TIP: These browned bits add major flavor!
- Cook until onions turn translucent (5-7 minutes)
- Add minced garlic and diced jalapeño
- Stir constantly for 1 minute
- WARNING: Garlic burns easily—watch carefully!
- Add chili powder and cumin
- Keep stirring for 30 seconds until fragrant
- If mixture looks dry, add splash of broth
- Create the Soup Base (5 minutes):
- Pour in chicken broth slowly, stirring
- Add entire can of diced tomatoes with juice
- Add drained black beans
- Add frozen corn (no need to thaw)
- Stir gently to combine everything
- Increase heat to high
- Bring to gentle boil (look for steady bubbles)
- Reduce heat to maintain gentle simmer
- TEST CONSISTENCY: Broth should be thin but flavorful
- Shred Chicken and Complete Soup (10 minutes):
- Place rested chicken on clean cutting board
- Use two forks to pull meat apart
- Hold with one fork, pull with the other
- Shred into bite-sized pieces (not too small!)
- Return shredded chicken to pot
- Stir gently to distribute
- Simmer uncovered 15-20 minutes
- TIP: Longer simmering = better flavor!
- Taste broth
- Add salt and pepper as needed
Making Tortilla Strips (15 minutes)
- Prepare for Frying:
- Line large plate with 2 layers of paper towels
- Heat medium skillet over medium-high heat
- Add vegetable oil (should coat bottom of pan)
- TEST OIL: Drop in one strip—should sizzle immediately
- WARNING: Hot oil can splatter—stand back!
- Fry in Batches (10-12 minutes):
- Add strips in single layer (don’t crowd!)
- TIP: Overcrowding makes soggy strips
- Fry 1-2 minutes until light golden
- Turn with tongs to brown evenly
- Remove to paper towels when crispy
- IMPORTANT: Sprinkle with salt immediately while hot
- Repeat with remaining strips
- Add small amount of oil between batches if needed
Final Assembly (5 minutes)
- Prepare Toppings:
- Cut avocado in half, remove pit
- Score flesh in grid pattern
- Scoop out chunks with spoon
- Cut lime into wedges
- Chop fresh cilantro
- Set out shredded cheese and sour cream
- Arrange all toppings on serving platter
- Serve the Soup:
- Ladle hot soup into bowls (leave 1-inch space for toppings)
- Add handful of tortilla strips to each bowl
- Let each person customize with favorite toppings
- TIP: Squeeze lime juice over top just before eating
- Serve immediately while strips are crispy
Just like my Lasagna Soup, this recipe is all about the toppings—they make the dish truly special!
Troubleshooting
Soup Too Thin?
- Simmer uncovered 10-15 minutes longer
- Crush some tortilla strips directly into soup
- Add 1 tablespoon tomato paste
Too Spicy?
- Add more broth (1 cup at a time)
- Serve with extra sour cream
- Add diced avocado (fat neutralizes spice)
Chicken Too Dry?
- Cut pieces smaller next time
- Reduce initial cooking time
- Use chicken thighs instead of breasts
- Try adding chicken raw to simmering broth
Tortilla Strips Soggy?
- Oil wasn’t hot enough
- Strips were cut too thick
- Make fresh batch just before serving
Variations & Substitutions
Make It Creamy
Add ½ cup heavy cream or 4 ounces cream cheese during the last 5 minutes of cooking.
Vegetarian Version
Skip chicken and double the beans. Use vegetable broth instead of chicken broth.
Low-Carb Option
Omit beans and tortilla strips. Top with extra avocado and cheese.
Extra-Hearty Version
Add 1 cup diced sweet potatoes with the beans. Looking for more hearty soup ideas? My Soup Beans recipe is perfect for cold weather!
Speed It Up
Use rotisserie chicken and store-bought tortilla chips to save 25 minutes.
Dietary Notes
- Gluten-Free: Naturally gluten-free (verify broth ingredients)
- Dairy-Free: Skip cheese and sour cream toppings
- Lower Sodium: Use low-sodium broth and beans
Storage & Reheating
Storage:
- Cool completely before refrigerating
- Store in airtight containers up to 4 days
- Freeze up to 3 months in freezer-safe containers
- IMPORTANT: Store tortilla strips separately at room temperature
Reheating:
- Stovetop: Medium heat until hot (about 5-7 minutes)
- Microwave: 2-3 minutes, stirring halfway
- From Frozen: Thaw overnight in refrigerator before reheating
- Add fresh toppings after reheating
- Make new tortilla strips if possible
Safety Tips
- Wash hands after handling raw chicken
- Use separate cutting boards for meat and vegetables
- Ensure chicken reaches 165°F internal temperature
- Never reuse marinade or utensils that touched raw chicken
- Let oil cool completely before discarding
- Cool soup within 2 hours of cooking
- Don’t reheat soup more than once
Pro Tips
- Toast spices before adding liquid for deeper flavor
- Make double batch of tortilla strips (they disappear quickly!)
- Prep all toppings while soup simmers
- Remove seeds from jalapeño for less heat
- Let soup rest 10 minutes before serving
- If making ahead, slightly undercook the soup
Remember: The key to amazing Chicken Tortilla Soup is building flavors in layers and having all your toppings ready before serving. Take your time with the base, and don’t skip the homemade tortilla strips—they make all the difference!
