Chicken tortilla soup is a hearty, flavor-packed bowl that brings together tender shredded chicken, bold spices, and vibrant toppings—all finished with the satisfying crunch of tortilla strips. This one-pot wonder is the perfect comfort food for chilly nights, easy weeknight dinners, or when you’re craving something nourishing with a little kick.
Table of Contents
💛 Why You’ll Love This Recipe
- Authentic flavor – Made with classic Mexican spices and fresh toppings
- One-pot meal – Fewer dishes, maximum flavor
- Hearty & filling – Packed with chicken, black beans, and corn
- Customizable – Add cheese, avocado, or extra heat
- Meal-prep friendly – Tastes even better the next day!
🛒 Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 6 cups chicken broth (low-sodium or homemade)
- 1 (14 oz) can diced tomatoes (with juice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- Juice of 1 lime
- For serving:
- Tortilla strips
- 1 avocado, sliced
- Fresh cilantro, chopped
- Sour cream or crema (optional)
👨🍳 Instructions
1. Sauté Aromatics
Heat oil in a large soup pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and jalapeño, and cook for another minute until fragrant.
2. Add Spices & Base
Mix in cumin, chili powder, and paprika. Cook for 1 minute, then pour in chicken broth, tomatoes, black beans, and corn. Stir to combine.
3. Simmer Chicken
Place chicken breasts in the pot. Bring soup to a gentle boil, then reduce to a simmer. Cover and cook for 20–25 minutes, or until chicken is cooked through.
4. Shred & Return
Remove chicken, shred using two forks, and return to the pot. Add lime juice and season with salt and pepper. Simmer for another 5 minutes to meld flavors.
5. Serve & Garnish
Ladle soup into bowls. Top with tortilla strips, avocado slices, cilantro, and a dollop of sour cream or crema if desired.
⏱ Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4–6
- Difficulty: Easy
💡 Tips & Variations
- Time-saver: Use shredded rotisserie chicken instead of cooking fresh
- Add veggies: Zucchini, bell peppers, or diced green chilies work great
- Go spicy: Add chipotle peppers in adobo for a smoky heat
- Make it creamy: Stir in a splash of cream or top with shredded cheese
- Tortilla strip hack: Bake corn tortilla strips at 375°F for 12–15 mins
❓ FAQs
Can I use frozen chicken?
Yes! Just thaw fully before cooking to ensure even results.
How do I make homemade tortilla strips?
Slice corn tortillas into thin strips and bake or fry until crispy.
Can I prep this soup ahead?
Absolutely. Store in the fridge for up to 3 days—it tastes even better the next day.
What other toppings go well?
Try shredded cheese, sliced radishes, green onions, or extra lime wedges.
Chicken Tortilla Soup with Crispy Strips and Fresh Lime
Ingredients
Equipment
Method
- Sauté onion in oil 5 minutes. Add garlic and jalapeño; cook 1 more minute.
- Stir in cumin, chili powder, paprika. Add broth, tomatoes, beans, corn.
- Place chicken in pot. Simmer 20–25 mins until cooked.
- Shred chicken and return to pot. Add lime juice, season with salt and pepper.
- Serve hot with tortilla strips, avocado, cilantro, and crema.
Notes
– Add chipotle for smoky heat
– Freeze leftovers up to 3 months
🏁 Conclusion
This chicken tortilla soup brings all the comfort of a homemade meal with the bold, satisfying flavor of your favorite Mexican dish. It’s perfect for family dinners, easy to customize, and sure to become a go-to recipe in your rotation. Don’t forget the crispy tortilla strips—they’re the finishing touch that makes every bite pop!