Warm up with a bowl of hearty and flavorful Chicken Tortilla Soup! This easy-to-make recipe is packed with tender chicken, fresh vegetables, and a delicious blend of spices, topped off with crispy tortilla strips for the perfect crunch. It’s a comforting dish that brings the tastes of Mexico right to your kitchen!
Ingredients You’ll Need for Chicken Tortilla Soup
- For the Soup:
- 1 lb chicken breast or thighs, boneless and skinless
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies (optional for extra heat)
- 1 cup frozen corn kernels
- 1 cup black beans, drained and rinsed
- Salt and pepper, to taste
- 1 tablespoon lime juice
- For the Tortilla Strips:
- 4 corn tortillas
- 1 tablespoon olive oil
- Salt, to taste
- For Toppings:
- Fresh cilantro, chopped
- Avocado slices
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream
- Lime wedges
- Sliced jalapeños (optional)
How to Make Chicken Tortilla Soup
1. Prepare the Chicken:
- In a large pot, heat olive oil over medium heat.
- Add the chicken breasts or thighs and cook for 5-7 minutes per side, or until golden brown and fully cooked through.
- Remove the chicken from the pot, let it cool slightly, then shred it using two forks. Set aside.
2. Cook the Aromatics:
- In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes, or until softened and fragrant.
- Add the ground cumin, chili powder, paprika, and ground coriander. Stir to coat the onions and garlic with the spices and cook for an additional minute.
3. Build the Soup:
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the diced tomatoes, green chilies (if using), corn, black beans, and the shredded chicken. Stir to combine and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- Season with salt, pepper, and lime juice to taste.
4. Make the Tortilla Strips:
- Preheat the oven to 375°F (190°C).
- Cut the corn tortillas into thin strips.
- Toss the tortilla strips with olive oil and a pinch of salt, then spread them out on a baking sheet.
- Bake for 8-10 minutes or until crispy and golden brown. Remove from the oven and set aside.
5. Assemble the Soup:
- Ladle the hot soup into bowls.
- Top with the crispy tortilla strips, a sprinkle of fresh cilantro, a few slices of avocado, shredded cheese, and a dollop of sour cream.
- Serve with lime wedges on the side for added freshness.
Why This Recipe Works
- Hearty & Filling: The combination of tender chicken, beans, and corn makes this soup satisfying, perfect for a cozy dinner.
- Balanced Flavor: The blend of cumin, chili powder, and lime juice adds a tangy and slightly smoky depth of flavor that brings the soup to life.
- Crunchy Tortilla Topping: The crispy tortilla strips are the perfect contrast to the smooth soup, making every bite deliciously satisfying.
Pro Tips for Perfect Chicken Tortilla Soup
- Use Rotisserie Chicken: For an even quicker version, substitute the cooked chicken with rotisserie chicken, which adds even more flavor to the soup.
- Add Extra Heat: If you like your soup spicier, add sliced jalapeños to the soup or garnish for extra kick.
- Customize the Veggies: Feel free to add extra vegetables like bell peppers, zucchini, or tomatoes to make the soup even heartier.
- Make It Ahead: This soup tastes even better the next day, so feel free to make it in advance and store it in the fridge for up to 3 days.
Serving Suggestions for Chicken Tortilla Soup
- Serve with a side of cornbread or warm tortillas for a complete meal.
- Pair with a refreshing side salad or Mexican rice for a filling dinner.
- Add extra toppings like chopped onions, cilantro, or crumbled tortilla chips for more texture and flavor.
