If you’re craving a cozy, flavorful bowl that feels like a warm hug, this Easy Chicken Tortilla Soup Recipe is the answer. Packed with vibrant ingredients like tender chicken, smoky spices, and crispy homemade tortilla strips, it’s a satisfying dish that comes together quickly and doesn’t skimp on flavor. Whether it’s a weeknight dinner or a weekend treat, this soup delivers comforting layers of zest and texture that everyone will love.
Ingredients You’ll Need
These ingredients are surprisingly simple but absolutely essential to achieving that perfect balance of taste, texture, and color. Each element brings its own little magic—from the smoky spices to the fresh cilantro—that elevates this soup beyond the ordinary.
- Corn tortillas (8 small, sliced into 6 mm wide strips): The star for homemade crunch and authentic flavor when baked to crispy perfection.
- Olive oil (45 ml total): Used both for toasting the tortilla strips and sautéing the vegetables, adding depth and richness.
- Kosher salt (5 g for strips, 10 g for soup): Enhances every ingredient, balancing and brightening the final dish.
- Jalapenos (2, finely diced): Bring just the right kick of heat that wakes up the palate without overpowering.
- Yellow onion (1 medium, finely diced): Adds sweetness and body to the soup’s base.
- Green bell pepper (1, finely diced): Contributes subtle earthiness and vibrant color.
- Minced garlic (10 g): Infuses a robust, aromatic base that ties all flavors together.
- Chicken broth (950 ml): Creates a rich and savory foundation for the soup.
- Crushed tomatoes (800 g): Provide tangy brightness and a lovely reddish hue.
- Black beans (2 cans, 425 g each, drained and rinsed): Boost texture and heartiness for a filling bowl.
- Cooked chicken breast (300 g, cut into chunks): Essential protein that makes this soup a satisfying meal.
- Chili powder (8 g): Adds smoky warmth and complexity.
- Lime juice (15 ml): Offers a fresh, zesty finish that livens up the entire pot.
- Ground cumin (4 g): Earthy spice that deepens the savory notes.
- Ground black pepper (2 g): Gives a subtle heat and sharpness.
- Smoked paprika (2 g): Delivers a mild smoky flavor that’s utterly irresistible.
- Cayenne pepper (0.5 g): Adds just a whisper of heat to round out the spice profile.
- Fresh cilantro (10 g, finely minced): Brings a burst of herbal freshness to brighten each spoonful.
How to Make Easy Chicken Tortilla Soup Recipe
Step 1: Prepare the Crispy Tortilla Strips
Start by preheating your oven to 190°C and lining a baking tray with foil. Toss those corn tortilla strips with 15 ml of olive oil and sprinkle lightly with kosher salt to season. Spread them out evenly on the tray so they bake evenly. After about 15 to 18 minutes, stirring halfway through, you’ll have perfectly golden and crispy tortilla strips that bring the essential crunch to the soup.
Step 2: Sauté the Veggies
Heat 30 ml of olive oil in a large Dutch oven over medium-high heat. Add the diced onion, bell pepper, and jalapenos, and sauté for about 5 minutes until everything softens and starts to smell amazing. Then stir in the minced garlic and cook for another minute, letting that garlicky aroma fill your kitchen and add depth to the base.
Step 3: Add the Broth and Flavorings
Pour in the chicken broth and crushed tomatoes, then mix in the drained black beans, cooked chicken chunks, chili powder, lime juice, cumin, salt, black pepper, smoked paprika, and cayenne pepper. Bring everything to a boil, then reduce the heat and let it simmer for 5 to 7 minutes. This is when all those bold flavors start melding into one irresistible soup.
Step 4: Finish with Fresh Cilantro
Stir in the finely minced fresh cilantro and let the soup boil for one more minute before turning off the heat. The cilantro adds a fresh, slightly citrusy note that lifts the whole dish, making it feel vibrant and inviting.
Step 5: Serve with Crunch
Ladle your Easy Chicken Tortilla Soup Recipe into bowls and generously top each serving with those crispy tortilla strips you made earlier. You can also add shredded cheese, sour cream, or guacamole for extra creaminess and flavor contrast — but those tortilla strips are non-negotiable for that perfect finishing touch.
How to Serve Easy Chicken Tortilla Soup Recipe
Garnishes
While the crispy tortilla strips are a must, garnishes like shredded cheddar or Monterey Jack cheese add melty richness. A dollop of sour cream cools things down and balances the spice, and a spoonful of creamy guacamole introduces freshness and texture. Don’t forget an extra sprinkle of chopped cilantro or a squeeze of lime juice right before serving to brighten each bite.
Side Dishes
A warm crusty bread or garlic bread pairs wonderfully, perfect for dipping into the soup’s flavorful broth. A simple side salad with a light vinaigrette contrasts the heartiness of the soup beautifully. For a more filling meal, serve alongside Mexican rice or a small plate of quesadillas for those cheesy, crispy indulgences.
Creative Ways to Present
For entertaining, serve this soup in mini tortilla bowls made from baked small tortillas pressed into muffin tins, adding an edible and eye-catching touch. Layer the soup and toppings in clear glass mugs to show off the colorful ingredients, turning a humble bowl of soup into a charming presentation. Adding a drizzle of crema or hot sauce swirl on top can also elevate appearance and flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and flavor. If possible, keep the tortilla strips separate and add them just before serving to maintain their crispiness.
Freezing
Easy Chicken Tortilla Soup Recipe freezes well, making it ideal for batch cooking. Freeze in portion-sized, airtight containers without the crispy tortillas, which don’t freeze well. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat the soup over medium heat until warmed through, stirring occasionally. Add a splash of broth or water if it feels too thick after storage. Be sure to add fresh tortilla strips or toppings after reheating to preserve texture and flavor.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Using pre-cooked rotisserie chicken saves time and adds extra flavor. Just shred or chop it into bite-sized pieces and add it during the simmering step.
Is this soup spicy? How can I adjust the heat?
This soup has a gentle kick thanks to jalapenos and cayenne pepper. If you prefer milder flavors, reduce or omit the jalapenos and cayenne. For more heat, add extra chili powder or a dash of hot sauce.
Can I make this recipe vegetarian?
Yes! Substitute chicken with extra black beans or cooked veggies like zucchini and corn. Use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian-friendly version.
What type of tortillas work best for the strips?
Corn tortillas give the soup its signature flavor and crispiness when baked. Avoid flour tortillas as they don’t crisp up as well and have a different texture.
How do I keep the tortilla strips crispy when serving?
To maintain crunch, store baked tortilla strips separately and only add them to the soup right before serving. That way, they won’t get soggy and lose their fabulous texture.
Final Thoughts
This Easy Chicken Tortilla Soup Recipe is truly a gem in the kitchen — comforting, flavorful, and simple enough to whip up any night of the week. From the homemade crispy tortillas to the zesty, herbaceous broth, every spoonful invites you to slow down and savor. Give it a try and make it your new go-to dish for cozy, satisfying meals that bring everyone to the table with smiles.
Print
Easy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This Easy Chicken Tortilla Soup is a flavorful and hearty Mexican-inspired dish featuring tender chicken, black beans, and a medley of spices simmered in a rich tomato broth. Topped with crispy baked tortilla strips for added crunch, this soup is perfect for a comforting weeknight meal or a casual gathering.
Ingredients
Tortilla Strips
- 8 small corn tortillas, sliced into 6 mm wide strips
- 15 ml olive oil
- 5 g kosher salt
Soup Base
- 30 ml olive oil
- 2 jalapenos, finely diced
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 10 g minced garlic
- 950 ml chicken broth
- 800 g crushed tomatoes
- 2 cans (425 g each) black beans, drained and rinsed
- 300 g cooked chicken breast, cut into chunks
- 8 g chili powder
- 15 ml lime juice
- 4 g ground cumin
- 10 g salt
- 2 g ground black pepper
- 2 g smoked paprika
- 0.5 g cayenne pepper
- 10 g fresh cilantro, finely minced
Optional Toppings
- Shredded cheese
- Sour cream
- Guacamole
Instructions
- Bake Tortilla Strips: Preheat the oven to 190°C and line a baking tray with foil. Toss the corn tortilla strips with 15 ml olive oil and spread them evenly on the tray. Sprinkle 5 g kosher salt over the strips. Bake for 15 to 18 minutes, stirring once halfway through, until golden and crisp.
- Sauté Vegetables: Heat 30 ml olive oil in a large Dutch oven over medium-high heat. Add the diced onion, bell pepper, and jalapenos. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Seasonings: Pour in the chicken broth and crushed tomatoes. Add the black beans and cooked chicken chunks to the pot. Season with chili powder, lime juice, ground cumin, salt, ground black pepper, smoked paprika, and cayenne pepper. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to maintain a medium-high simmer. Let the soup cook gently for 5 to 7 minutes so the flavors can meld together well.
- Finish with Fresh Cilantro: Stir in the finely minced fresh cilantro. Allow the soup to boil for 1 more minute, then remove the pot from the heat.
- Serve: Ladle the hot soup into bowls and top each serving with crispy baked tortilla strips. Add optional toppings such as shredded cheese, sour cream, or guacamole as desired for extra flavor and texture.
Notes
- For a spicier soup, add more jalapenos or cayenne pepper to taste.
- The tortilla strips bring a nice crunch but can be omitted for a gluten-free version.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use cooked rotisserie chicken for convenience.
- Adjust seasoning as needed before serving.
