Authentic Chicken Tortilla Soup is a flavorful and comforting bowl filled with tender chicken, crunchy tortilla strips, fresh tomatoes, and a hint of spices that bring everything to life. It’s a warm, hearty dish that feels like a cozy hug, perfect for a chilly day or when you need something satisfying but not heavy.
I love making this soup because it’s full of bright, fresh flavors but still so simple to pull together. The best part is how the crispy tortilla strips add a fun crunch that makes every spoonful exciting. I usually sprinkle a bit of cheese and a squeeze of lime right before serving to brighten up those deep, rich textures. It always feels like a little celebration in a bowl!
When I serve Chicken Tortilla Soup, I like to add some avocado slices and a handful of fresh cilantro on top—it instantly lifts the entire dish. It’s great for weeknight dinners but also nice enough to share with friends on the weekend. Every time I make it, I’m reminded of sitting around the table with family, sharing stories and laughter over this simple but special soup.
Key Ingredients & Substitutions
Chicken breasts: I prefer boneless and skinless for easy shredding and a leaner soup. You can use thighs for a juicier, richer flavor if you like.
Broth: Homemade chicken broth amps up flavor, but store-bought works well. Just choose a low-sodium option so you can control salt levels.
Jalapeño: Adds gentle heat and freshness. Skip it or use a milder pepper if you don’t want spice.
Tortilla strips: Frying fresh corn tortillas gives the soup its signature crunch. For a lighter option, bake the strips or use store-bought crunchy tortilla chips instead.
Avocado: Creamy avocado slices add a cool contrast to the spicy soup. If you’re avoiding it, a dollop of sour cream or plain yogurt works well too.
How Do I Make Perfect, Crispy Tortilla Strips Every Time?
The crisp tortilla strips make this soup special. Here’s how to get them just right:
- Cut fresh corn tortillas into thin, even strips—it helps them cook evenly.
- Heat oil over medium heat until shimmering but not smoking. Too hot and strips burn; too cool and they soak up oil.
- Fry the strips in batches so they don’t stick together.
- Remove when golden and place on paper towels to drain excess oil.
- Season with a pinch of salt immediately for extra flavor.
If you want a healthier version, toss the tortilla strips with a little oil, spread on a baking sheet, and bake at 350°F (175°C) until crisp, about 10-12 minutes.
Equipment You’ll Need
- Large pot – perfect for simmering the soup ingredients all together and giving enough space for chicken to cook well.
- Sharp knife – helps you chop onions, jalapeño, and tomatoes cleanly and safely.
- Cutting board – protects your counters and gives a stable surface for chopping veggies and tortillas.
- Slotted spoon or tongs – makes it easy to remove the chicken breasts from the pot for shredding.
- Small skillet – ideal for frying the tortilla strips until crispy without using too much oil.
Flavor Variations & Add-Ins
- Swap chicken with shredded rotisserie chicken for a speedy dinner option with rich flavor.
- Add diced bell peppers or zucchini for extra veggies and a bit more crunch in your soup.
- Use pepper jack cheese instead of Monterey Jack for a spicy, cheesy twist.
- Stir in chopped fresh cilantro or a dash of smoked chipotle powder to deepen the smoky flavor.
Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tsp ground cumin
- 1 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 (optional)
- 1 cup corn kernels (fresh or frozen)
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- Juice of 1 lime
- 4 corn tortillas, cut into thin strips
- Cooking oil for frying tortilla strips
- 1 avocado, sliced
- 1/2 cup shredded Monterey Jack or mozzarella cheese
- Fresh cilantro, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, including frying the tortilla strips and simmering the soup. Overall, you can have this delicious soup ready in about 40 minutes.
Step-by-Step Instructions:
1. Cook the Vegetables and Spices:
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant. Then, sprinkle in the cumin and smoked paprika, stirring well and cooking for 30 seconds to release their flavors.
2. Make the Soup Base and Cook Chicken:
Pour the chicken broth and the can of diced tomatoes with their juice into the pot. Bring the mixture to a boil, then carefully add the chicken breasts. Reduce the heat to low and let it simmer gently until the chicken is fully cooked, about 20 minutes.
3. Prepare the Tortilla Strips:
While the chicken cooks, heat some oil in a small skillet over medium heat. Fry the tortilla strips until they turn golden brown and crispy. Use a slotted spoon to remove them and place them on paper towels to drain excess oil. Set aside for topping.
4. Finish the Soup:
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup along with the corn and black beans if you’re using them. Let everything simmer together for another 5 to 10 minutes. Season with salt, black pepper, and lime juice to taste.
5. Serve and Garnish:
Ladle the hot soup into bowls. Top each portion with the crispy tortilla strips, shredded cheese, fresh avocado slices, and chopped cilantro. Serve immediately to enjoy all the delicious textures and flavors!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Yes! Using shredded rotisserie chicken is a great shortcut. Add it to the soup with the corn and beans and simmer just long enough to heat through—about 5 minutes.
How Can I Make the Soup Spicier or Milder?
For more heat, keep the jalapeño seeds or add a pinch of cayenne pepper or chipotle powder. To tone it down, omit the jalapeño altogether and use mild paprika instead of smoked paprika.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep tortilla strips separate and add them fresh when serving to stay crispy.
Can I Freeze Chicken Tortilla Soup?
Absolutely! Freeze the soup (without the avocado and tortilla strips) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating and adding fresh toppings.
