Homemade Chicken Tortilla Soup Recipe

If you’re craving a bowl of comfort food that’s as hearty as it is flavorful, Homemade Chicken Tortilla Soup is the answer. This dish is a wonderful combination of juicy chicken, rich broth, and a mixture of vibrant vegetables, all brought together with the delicious crunch of crispy tortilla strips. It’s the kind of soup that makes you feel warm and cozy, yet still manages to pack a punch of flavors that keep you coming back for more.

The beauty of homemade chicken tortilla soup lies in its flexibility. It’s the perfect meal for a busy weeknight, a weekend gathering, or even for meal prepping. You can make it as spicy or as mild as you like, add extra veggies, or go crazy with your toppings. Whether you’re in the mood for something comforting and mild or something that has a little kick, this soup has got you covered.

But, let’s not get too ahead of ourselves. The key to a great chicken tortilla soup is in the details. From the right ingredients to the perfect cooking technique, it’s all about crafting a rich, flavorful broth that has a depth of taste with every spoonful. So, let’s dive right in.

Homemade Chicken Tortilla Soup Recipe

This recipe brings together everything you love about Mexican flavors: tender chicken, savory broth, and that perfect crunch from tortilla strips. It’s an incredibly satisfying dish that is easy to make and will have everyone asking for seconds. Here’s how you can whip it up in no time:

Ingredients Needed

• Chicken Breasts or Thighs (about 1 lb): Skinless and boneless works best for this recipe.
• Tortilla Chips (2 cups): Use fresh tortilla chips or make your own crispy strips by frying or baking them.
• Chicken Broth (4 cups): You can also use vegetable broth for a lighter version.
• Tomato Sauce (1 can or 1.5 cups): Adds body to the soup and balances the tanginess with its sweetness.
• Diced Tomatoes (1 can, preferably fire-roasted): Adds a smoky flavor to the soup.
• Onion (1 medium, chopped): Sweet, savory, and aromatic base flavor.
• Garlic Cloves (3-4, minced): For that deep, aromatic punch.
• Cumin (1 tsp): Earthy, warm, and slightly smoky flavor.
• Chili Powder (1 tsp): Adds a nice depth of heat and complexity.
• Ground Coriander (1/2 tsp): Adds a citrusy and slightly sweet edge.
• Lime Juice (from 1 lime): Fresh, tangy, and adds brightness to the dish.
• Fresh Cilantro (for garnish): Brings a fresh, herbaceous contrast to the richness of the soup.
• Avocado (for garnish, optional): Creamy, mild, and works as a perfect contrast to the spiciness.
• Cheese (optional, shredded, like cheddar or Monterey Jack): To sprinkle on top for extra richness.
• Sour Cream or Mexican Crema (optional): A creamy addition to tone down the heat and add a tangy flavor.

Cooking Instructions

Making homemade chicken tortilla soup is easier than you might think. Here’s how to do it, step by step:

1. Prepare The Chicken

   • Start by cooking the chicken. You can either poach the chicken breasts in simmering water for about 20 minutes until fully cooked or roast them in the oven at 375°F (190°C) for about 30 minutes. Once cooked, shred the chicken using two forks and set it aside.

2. Prepare The Soup Base

   • Heat a large pot over medium heat and add a splash of oil. Once hot, sauté the chopped onion for about 4-5 minutes, until soft and translucent.
   • Add the garlic and cook for an additional 30 seconds until fragrant.
   • Stir in the cumin, chili powder, and coriander. This will help toast the spices and release their natural oils, giving your broth a rich flavor.

3. Add The Liquids

   • Pour in the chicken broth, diced tomatoes, and tomato sauce. Stir to combine everything and bring the mixture to a simmer. Let it cook for about 15 minutes to let the flavors meld together.

4. Shred And Add The Chicken

   • While the soup simmers, shred the cooked chicken (if you haven’t already). Once the broth is ready, stir in the shredded chicken and let it simmer for an additional 10 minutes to infuse the flavors into the chicken.

5. Prepare The Tortilla Strips

   • If you’re not using store-bought tortilla chips, you can make your own by slicing corn tortillas into thin strips and frying them in oil until golden and crispy. Alternatively, you can bake them by brushing the strips with oil and placing them in a preheated oven at 375°F (190°C) for about 10 minutes.

6. Final Touches

   • Once your soup is done simmering, squeeze in the fresh lime juice. Adjust the seasoning with salt and pepper to taste.
   • Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, avocado slices, a dollop of sour cream, and a sprinkle of cheese.

Ingredient Insights

• Chicken: Chicken breasts or thighs can both work in this recipe, but thighs offer a richer, juicier flavor. They also tend to stay moist when shredded.
• Broth: Homemade chicken broth adds an extra layer of depth, but store-bought works just fine. Make sure to use low-sodium broth to control the salt level in your soup.
• Spices: Cumin and chili powder are essential to giving the soup its signature flavor. The ground coriander adds a unique flavor that ties everything together, while the garlic and onion bring out the natural sweetness in the vegetables.
• Tomatoes: Fire-roasted tomatoes bring an incredible smoky depth, but you can use regular diced tomatoes if you prefer a milder flavor.

Expert Tips

• Control the Heat: If you prefer a milder soup, reduce the amount of chili powder and leave out any spicy peppers. For those who love spice, feel free to add diced jalapeños or a dash of hot sauce for an extra kick.
• Pre-shredded Chicken: For convenience, use rotisserie chicken or pre-cooked chicken. It saves time without sacrificing flavor.
• Make It Ahead: This soup tastes even better the next day! The flavors have time to meld together, so feel free to make a big batch and store it in the fridge for up to 3 days.
• Toppings are Key: Don’t skimp on the toppings. They’re what make each bite special. Consider adding crunchy tortilla strips, creamy avocado, tangy sour cream, and a squeeze of fresh lime juice for an added burst of flavor.

Recipe Variations

While this recipe is fantastic as is, there are plenty of ways to make it your own:

• Vegetarian Version: Swap the chicken for extra beans (black beans, pinto beans, or corn) and use vegetable broth to make a delicious vegetarian version. You can even add a little extra avocado for a creamy texture.
• Spicy Chicken Tortilla Soup: Add more heat with chopped fresh chilies (serrano, jalapeño, or poblano) or a tablespoon of chipotle in adobo sauce for a smoky, spicy twist.
• Creamy Chicken Tortilla Soup: If you like your soup creamy, add a cup of heavy cream or coconut milk for a rich, velvety texture.
• Slow Cooker Version: This recipe can easily be adapted for the slow cooker. Add all your ingredients (except the tortilla strips) to the crockpot and cook on low for 6-8 hours, or high for 3-4 hours. Shred the chicken when it’s done and serve.

Final Words

Chicken tortilla soup is a dish that brings comfort and joy, no matter the occasion. It’s rich, hearty, and full of flavors that tantalize the taste buds with every spoonful. Whether you’re having a cozy night in or hosting a dinner party, this recipe is sure to please.