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There’s something about a steaming bowl of soup that feels like pure comfort, especially when the air starts to cool and your soul craves warmth. Chicken tortilla soup does more than just fill your stomach it brings together bold flavors, cozy textures, and a sense of tradition rooted in Mexican cuisine. With every spoonful, you’ll taste layers of smoky chipotle, tender chicken, fire-roasted tomatoes, and the crunch of crisp tortilla strips. This recipe not only nourishes you but also creates a meal that sparks connection and warmth at the table.
Why You’ll Love This Chicken Tortilla Soup
This chicken tortilla soup isn’t just a meal it’s an experience. Unlike heavier cream-based soups, this recipe is light yet deeply flavorful, thanks to its smoky, spiced broth and fresh toppings. Even if you’ve never made tortilla soup before, you’ll find the process simple, rewarding, and flexible enough to adjust to your taste.
Highlights of this recipe:
- Made with wholesome, fresh ingredients.
- Naturally gluten-free (if you use gluten-free tortilla strips).
- Easy to adapt for spice lovers or those preferring mild flavors.
- Perfect for weeknights, made faster with rotisserie chicken.
Quick Chicken Tortilla Soup for Family Dinners
A smoky, hearty and flavorful chicken tortilla soup with fire-roasted tomatoes, corn, beans, shredded chicken, and topped with crispy tortilla strips, avocado, and cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 3–4 cloves garlic, chopped
- 1 jalapeño pepper, chopped (seeds removed)
- Kosher salt and black pepper
- ¼ tsp dried oregano
- ¼ tsp cumin
- ½ tsp ground chipotle pepper
- 1 (14 oz) can fire-roasted tomatoes with green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
- Toppings: shredded cheese, lime wedges, avocado, cilantro, green onions, crispy tortilla strips, jalapeños
Instructions
1. Heat oil and sauté onion, garlic, jalapeño until softened.
2. Stir in salt, pepper, oregano, cumin, chipotle; cook 1–2 minutes.
3. Add tomatoes and chicken stock. Bring to boil, then simmer 30 minutes.
4. Blend soup with immersion blender until smooth.
5. Add beans, corn, chicken and simmer 5 minutes.
6. Fry tortilla strips until crisp in hot oil.
7. Serve hot topped with cheese, avocado, lime, cilantro, tortilla strips.
Notes
For a vegetarian version, omit chicken and add more beans or veggies.
Soup base can be frozen up to 2 months.
Top with sour cream or cream for extra richness.
Ingredients for Chicken Tortilla Soup
The magic of this soup lies in its balance of smoky, spicy, and savory flavors. Below is a clear table for quick reference:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 teaspoons | For sautéing vegetables |
| Onion | 1, chopped | Use yellow or white onion |
| Garlic | 3–4 cloves, chopped | Freshly minced adds best flavor |
| Jalapeño pepper | 1, chopped | Remove seeds for less heat |
| Kosher salt & pepper | To taste | Season generously |
| Dried oregano | ¼ teaspoon | Earthy notes |
| Ground cumin | ¼ teaspoon | Adds warmth |
| Chipotle pepper (ground) | ½ teaspoon | Smoky kick |
| Fire roasted tomatoes with green chiles | 1 can (14 oz) | Depth and zest |
| Chicken stock | 3 cups | Low-sodium recommended |
| Black beans | ¾ cup | Rinsed and drained |
| Corn | ¾ cup | Frozen or fresh |
| Rotisserie chicken | 1 cup, shredded | Speeds cooking |
Toppings (optional but highly recommended:)
- Shredded cheese (Monterey Jack, colby jack, or pepper jack)
- Fresh lime wedges
- Cubed avocado
- Fresh cilantro leaves
- Sliced green onions
- Jalapeños (fresh or pickled)
- Crispy tortilla strips
Step-by-Step Cooking Instructions
- Sauté the aromatics
Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and jalapeño. Cook until onions are translucent and peppers soften. - Bloom the spices
Stir in salt, pepper, oregano, cumin, and chipotle powder, cooking for 1–2 minutes to release their aroma. - Build the broth
Add fire-roasted tomatoes and chicken stock. Bring to a boil, then reduce to a simmer. Cook uncovered for 30 minutes for deep blended flavors. - Blend the base
Using an immersion blender, puree the soup until smooth. Adjust seasoning with more salt and pepper if needed. - Add the hearty ingredients
Stir in black beans, corn, and shredded chicken. Simmer gently for 5 more minutes. - Prepare crispy tortilla strips
In a skillet, heat vegetable oil. Fry tortilla strips until golden and crisp (about 30–45 seconds each side). Drain on paper towels. - Assemble and serve
Ladle the soup into bowls. Top with cheese, avocado, cilantro, tortilla strips, and a squeeze of lime. Serve hot and enjoy!
Helpful Tips for the Best Chicken Tortilla Soup
- Control the spice: Remove jalapeño seeds for mild soup or add extra chipotle for a stronger kick.
- Make it creamy: Stir in a splash of heavy cream or top with sour cream if you want a richer texture.
- Meal prep friendly: The soup base refrigerates for 3 days and freezes for up to 2 months. Always add toppings fresh.
- Homemade stock bonus: If you have homemade chicken stock, it adds a deeper, cozier flavor.
- Vegetarian option: Swap chicken for more beans or roasted vegetables.
Chicken Tortilla Soup FAQs
What makes chicken tortilla soup authentic?
The use of tortilla strips, smoky spices, and fire-roasted tomatoes give this dish its signature flavor. Authentic versions often use dried chiles, but this recipe makes it approachable for everyday cooking.
Can you freeze chicken tortilla soup?
Yes. Store the blended base (without toppings) in freezer-safe containers for up to 2 months. When reheating, simply add fresh corn, beans, and chicken.
What can I serve with chicken tortilla soup?
It pairs beautifully with quesadillas, Mexican rice, cornbread, or a simple side salad with avocado dressing.
How can I thicken my chicken tortilla soup?
Blending the soup base naturally thickens it, but you can add extra tortilla strips into the puree for a heartier texture.
Do I have to use rotisserie chicken?
Not at all. While rotisserie chicken is a quick hack, poached chicken breasts or thighs will work just as well.
Conclusion
This chicken tortilla soup is more than just dinner it’s comfort poured into a bowl. Each spoonful brings together smoky spice, tender chicken, creamy avocado, melty cheese, and crisp tortillas, creating perfect balance. Whether you’re cooking for your family, hosting a casual dinner, or simply seeking a comforting bowl on a chilly night, this recipe promises flavor, heart, and satisfaction. Don’t just save this recipe make it your new go-to soup for cozy evenings.