Chicken Tortilla Soup is a hearty and comforting bowl filled with tender chicken, flavorful broth, and crispy tortilla strips that add a wonderful crunch. It’s like a warm hug in a bowl, with ingredients like tomatoes, corn, beans, and a hint of spice that come together perfectly. The textures and flavors mix into something truly satisfying every time.
I love making this soup because it’s so easy to customize—whether you want it milder or with a little kick, adding toppings like avocado, cheese, or sour cream just makes it better. I often keep extra tortillas on hand to fry up fresh strips, which is my favorite part because they lend that perfect crunch that makes the soup so special.
To me, this soup is great for any day, especially when you want a quick meal that feels like you spent hours on it. It’s also a hit when friends come over; everyone loves grabbing their own toppings and making their perfect bowl. It’s simple, cozy, and always hits the spot for me.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for easy shredding. You can swap for thighs if you want a juicier, more flavorful bite.
Jalapeño: Adds gentle heat and brightness. If you prefer less spice, leave it out or use a milder pepper like poblano or bell pepper.
Black beans & corn: These give texture and heartiness. Frozen or canned corn works well, and you can swap black beans for pinto beans or kidney beans if desired.
Chicken broth: A rich broth is key here, but low sodium broth is great if you want to control salt. You can also use vegetable broth for a lighter option.
Tomatoes: Canned diced tomatoes add acidity and body. If fresh tomatoes are ripe, you can chop them finely and use those instead.
Tortilla strips: Frying fresh corn tortillas is my favorite for crunch. You can also bake them or use store-bought tortilla chips crushed on top for convenience.
Avocado & cilantro: These fresh toppings really brighten the soup and balance spices. If you’re not a cilantro fan, try fresh parsley or green onions instead.
How Can I Make Crispy Tortilla Strips Perfectly Every Time?
Getting crispy tortilla strips that hold their crunch in soup is a great way to add texture. Here’s how to do it easily:
- Cut corn tortillas into thin strips or bite-sized pieces.
- Pour about an inch of oil in a heavy skillet and heat over medium-high until shimmering but not smoking.
- Fry the tortilla strips in batches to avoid overcrowding. They should bubble and puff slightly in 1-2 minutes.
- When golden and crisp, use a slotted spoon to move them to a paper towel-lined plate to drain.
- Sprinkle with a pinch of salt right away so it sticks while still warm.
- If you want to skip frying, brush strips lightly with oil and bake at 375°F (190°C) for 10-12 minutes, flipping halfway, until crisp.
These fresh tortilla strips hold up better in soup than crushed chips and add a satisfying crunch. Just add them right before serving so they don’t get soggy!
Equipment You’ll Need
- Large heavy-bottomed pot – I love this because it heats evenly and is great for simmering the soup.
- Slotted spoon or tongs – makes removing cooked chicken easy without breaking it apart.
- Frying pan or skillet – ideal for making crispy tortilla strips; non-stick helps clean-up.
- Sharp knife and cutting board – for chopping onion, garlic, jalapeño, and toppings like avocado and cilantro.
- Kitchen thermometer (optional) – to check oil temperature for frying crispy strips perfectly.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked turkey or beef for a different twist in flavor.
- Mix in chopped bell peppers or zucchini for extra veggies and color.
- Use different cheeses like shredded Monterey Jack or queso fresco on top for creaminess.
- Add a pinch of cumin or smoked paprika to the brooth for more smoky flavor if you like.
Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
For the Toppings:
- 6 small corn tortillas, cut into strips
- Vegetable or canola oil for frying tortillas
- 1 ripe avocado, sliced
- Fresh cilantro, chopped
- Optional: sour cream, shredded cheese, lime wedges for serving
Time You’ll Need:
About 35 minutes from start to finish. You’ll spend 10 minutes preparing ingredients, about 20 minutes simmering and cooking the chicken, and a few minutes frying tortilla strips and assembling toppings.
Step-by-Step Instructions:
1. Cook the Aromatics:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and see-through, about 5 minutes. Then add the minced garlic and chopped jalapeño and stir for 1–2 minutes until you can smell their aroma.
2. Add the Spices and Broth:
Sprinkle in the cumin, chili powder, and smoked paprika, stirring for about a minute to let the spices release their flavor. Pour in the chicken broth and canned diced tomatoes with their juice, then bring everything to a simmer.
3. Cook the Chicken:
Gently add the chicken breasts to the pot. Let the soup simmer steadily for 20 minutes or until the chicken is fully cooked through.
4. Prepare the Tortilla Strips:
While the chicken cooks, heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in small batches for 1–2 minutes until golden and crispy. Drain them on paper towels and sprinkle with a little salt right away.
5. Shred Chicken and Finish Soup:
Remove the chicken breasts from the pot and shred the meat with two forks. Return the shredded chicken to the pot along with black beans and corn. Let the soup simmer for another 5 minutes to warm everything through.
6. Add Lime and Seasonings:
Stir in the fresh lime juice. Taste and add salt and pepper as needed to balance the flavors.
7. Serve with Toppings:
Ladle the soup into bowls. Top each serving with slices of fresh avocado, crispy tortilla strips, and chopped cilantro. For extra yum, serve with lime wedges, sour cream, or shredded cheese if you like.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken breasts before cooking. Thaw overnight in the fridge or quickly in cold water sealed in a bag. This helps the chicken cook evenly in the soup.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, heat gently on the stove to keep the chicken tender. Add crispy tortilla strips fresh when serving to maintain their crunch.
Can I Make This Soup Spicier or Milder?
Absolutely! For more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper. To tone it down, omit the jalapeño altogether and use mild chili powder instead of hot chili powder.
What Are the Best Alternatives to Frying Tortilla Strips?
If you prefer less oil, you can bake tortilla strips on a baking sheet at 375°F (190°C) for 10-12 minutes until crisp. Store-bought tortilla chips also work well as a quick crunchy topping.