Best Chicken Tortilla Soup

There’s nothing quite like a steaming bowl of Chicken Tortilla Soup on a chilly evening. This iconic dish is a symphony of textures and flavors, a true comfort food classic that warms you from the inside out. Imagine tender chicken, a rich, slightly spicy broth, and those irresistible crispy tortilla strips. It’s a hug in a bowl, a meal that feels both nourishing and deeply satisfying. Every spoonful tells a story of tradition and culinary joy. Let’s explore how you can master this beloved recipe in your own kitchen.

The beauty of this Chicken Tortilla Soup lies in its beautiful simplicity and incredible depth. It’s a versatile dish that welcomes creativity while staying true to its soul-warming roots. You’re about to create something truly special.

The Ultimate 5-Step Method for Perfect Chicken Tortilla Soup

Many home cooks are intimidated by from-scratch soups, fearing they lack complexity. The secret is building layers of flavor, and it’s easier than you think. We’re going to break it down into a foolproof, five-step process that guarantees incredible results every single time.

This method focuses on technique over complication. You’ll learn how to develop a rich base, balance spices, and achieve that perfect texture. The goal is a restaurant-quality Chicken Tortilla Soup that becomes a regular in your meal rotation. For a deeper dive into the culinary history of this amazing dish, the Wikipedia page on Tortilla Soup offers fantastic context.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chiles
• 8 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1/3 cup fresh cilantro, chopped
• 2 limes, juiced
• 6 corn tortillas, cut into strips
• Avocado oil for frying

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear for 5-6 minutes per side until golden brown. Remove the chicken and set it aside on a plate.
2. In the same pot, add the diced onion and jalapeño. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Pour in the chicken broth, scraping the bottom of the pot to release all the flavorful browned bits. Add the diced tomatoes, green chiles, cumin, chili powder, and smoked paprika. Return the seared chicken to the pot.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the pot.
5. Stir in the fresh cilantro and lime juice. Taste and adjust seasoning with more salt and pepper if needed. While the soup simmers, heat avocado oil in a skillet and fry the tortilla strips until golden and crisp. Serve the soup hot, topped with the crispy tortilla strips, avocado slices, and a dollop of sour cream.

Storage Tips

Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. The flavors often meld and become even more delicious the next day.

For freezing, omit the dairy-based toppings and the crispy tortilla strips. The soup base freezes beautifully for up to 3 months. For more ideas, check out our guide on crispy air fryer potato slices. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Pro Tip: When reheating, add a fresh squeeze of lime juice to brighten the flavors back up. Make a new batch of crispy tortilla strips for serving; they don’t store well once added to the soup.

7 Incredible Benefits of This Chicken Tortilla Soup Recipe

This isn’t just another soup recipe. It’s a powerhouse of benefits that make it a standout choice for any home cook. You’ll be amazed at what this single pot of goodness can do for your weekly routine and your taste buds.

• Nutrient-Dense Comfort Food: Packed with lean protein from the chicken and vitamins from the fresh vegetables and spices.
• Meal Prep Champion: It makes a large batch, perfect for lunches or quick dinners throughout a busy week.
• Incredibly Customizable: Easily adapt it to be spicier, milder, or to fit different dietary needs like gluten-free or dairy-free.
• Cost-Effective: Uses affordable, pantry-staple ingredients to create a restaurant-quality meal at a fraction of the price.
• Crowd-Pleasing Appeal: Its balanced flavor profile is a guaranteed hit with both kids and adults at any gathering.
• Boosts Your Cooking Confidence: Mastering this recipe teaches fundamental techniques like searing, building a broth, and balancing flavors.
• Supports a Healthy Lifestyle: According to the Harvard Healthy Eating Plate, meals rich in vegetables and lean protein are cornerstones of a balanced diet.

5 Common Mistakes to Avoid

Even the best recipes can go sideways with a simple misstep. Let’s navigate around the most common pitfalls to ensure your soup is perfect. TBH, I’ve made a few of these myself over the years.

• Skipping the Chicken Sear: Searing creates a flavorful fond on the bottom of the pot that forms the foundation of your broth. Don’t rush this step.
• Overcooking the Garlic: Burnt garlic turns bitter. Add it after the onions are soft and cook for just one minute until fragrant.
• Using Bland Broth: Your broth is the star. Use a high-quality, low-sodium chicken broth so you can control the salt level yourself.
• Adding Toppings Too Early: Crispy tortilla strips and fresh avocado should only be added right before serving, or they’ll become soggy.
• Forgetting the Acid: The lime juice at the end is non-negotiable. It cuts through the richness and makes all the flavors pop.

Delicious Alternatives and Variations

Feel like mixing it up? This recipe is a fantastic canvas for your culinary creativity. Don’t be afraid to put your own spin on this classic Chicken Tortilla Soup.

For a creamy version, stir in 1/2 cup of heavy cream or full-fat coconut milk at the very end. For a smoky twist, add a chipotle pepper in adobo sauce, minced. Vegetarian? For more ideas, check out our guide on Mozzarella Chicken in Basil Cream Sauce. Simply swap the chicken for two cans of rinsed black beans and use vegetable broth.

You can also use a store-bought rotisserie chicken to save time. Just shred the meat and add it to the pot after you’ve sautéed the vegetables, simmering for just 10 minutes to let the flavors combine.

Final Thoughts

Mastering this Chicken Tortilla Soup recipe is a game-changer for your home cooking repertoire. It’s more than just a meal; it’s a versatile, comforting, and incredibly satisfying dish that never fails to impress. The techniques you learn here will apply to countless other soups and stews.

So grab your favorite pot and get ready to fill your kitchen with the most amazing aromas. For more inspiration on building flavor in your cooking, check out this guide from Bon Appétit’s Test Kitchen. Now go forth and make the best Chicken Tortilla Soup of your life. Your future self, cozy and well-fed, will thank you.

nessy recipes

Chicken Tortilla Soup

A rich, comforting soup made with tender shredded chicken, smoky spices, and a vibrant broth topped with crispy tortilla strips. This Mexican-inspired classic is hearty, healthy, and full of flavor.

Print Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Mexican

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 14.5 oz can diced tomatoes, undrained
• 1 4 oz can diced green chiles
• 8 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• Salt and black pepper to taste
• 0.33 cup fresh cilantro, chopped
• 2 limes, juiced
• 6 corn tortillas, cut into strips
• Avocado oil for frying

Equipment

• large stockpot or Dutch oven
• cutting board
• knife
• tongs or spatula
• skillet (for frying tortillas)
• paper towels (for draining)

Method

 

1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear for 5-6 minutes per side until golden brown. Remove the chicken and set it aside.
2. In the same pot, sauté onion and jalapeño for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3. Add chicken broth, scraping up browned bits. Stir in tomatoes, green chiles, cumin, chili powder, and paprika. Return chicken to the pot.
4. Bring to a boil, then simmer covered for 20-25 minutes until chicken is cooked through. Remove, shred with forks, then return to soup.
5. Stir in cilantro and lime juice. Adjust salt and pepper to taste. Meanwhile, fry tortilla strips in avocado oil until golden and crisp.
6. Serve hot with crispy tortilla strips, avocado slices, and sour cream if desired.

Nutrition

Calories: 310kcalCarbohydrates: 20gProtein: 30gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 720mgPotassium: 680mgFiber: 3gSugar: 4gVitamin A: 650IUVitamin C: 16mgCalcium: 60mgIron: 1.5mg

Notes

Let the soup cool before storing. It lasts up to 4 days in the fridge, and the flavors deepen with time. To freeze, skip the tortilla strips and dairy toppings, and store just the broth and shredded chicken. Reheat gently and add fresh toppings before serving.

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