Easy Chicken Tortilla Soup Recipe

Chicken Tortilla Soup is one of those meals that feels like a big, warm hug in a bowl. It’s the kind of dish you crave after a long day, yet it’s easy to throw together when you’re in a rush. What makes it so comforting? It’s the perfect balance of flavors: a smoky, spicy base, tender chicken, and crispy tortilla strips that add the perfect crunch. Plus, it’s super customizable-you can load it up with toppings like avocado, cheese, and sour cream to really make it your own.

The best part? It’s a one-pot wonder, so cleanup is a breeze, and the recipe is simple enough for beginners, but flavorful enough to satisfy even the pickiest eaters. Whether you’re looking to impress guests or just want something cozy for dinner, Chicken Tortilla Soup is a foolproof choice.

Easy Chicken Tortilla Soup Recipe

This recipe is about as straightforward as it gets. You’ll get all the warmth and rich flavors of a traditional Chicken Tortilla Soup without any of the fuss. The broth is savory, with a little heat from the chilies and a richness from the chicken and spices. You’ll also have that classic texture contrast from the crispy tortillas on top. It’s a well-rounded, flavorful meal that comes together in less than 45 minutes!

Ingredients Needed

Here’s everything you’ll need to make this delicious, comforting soup:

• Chicken Breast or Thighs (Boneless, Skinless): About 1 pound. Thighs are a little more flavorful and juicy, while breasts are leaner.
• Olive Oil: For sautéing the onions and garlic, and adding some richness to the base.
• Yellow Onion: 1 medium, chopped. Onions are the foundation of any great soup, bringing that sweet and savory depth.
• Garlic Cloves: 3 cloves, minced. Fresh garlic gives the soup its aromatic base.
• Diced Tomatoes: One 14.5-ounce can. You can use fire-roasted tomatoes for extra smoky flavor, but regular works fine too.
• Green Chilies: 1 can (4 ounces). If you want a little more heat, opt for diced jalapeños instead.
• Chicken Broth: 4 cups. This is the liquid base, so make sure it’s good quality. You can use low-sodium if you’re watching your salt intake.
• Corn: 1 cup, frozen or fresh. Adds a touch of sweetness and texture.
• Cumin: 1 teaspoon. This earthy spice gives the soup its warm, savory notes.
• Chili Powder: 1 teaspoon. For the signature spicy kick without overpowering the other flavors.
• Lime Juice: Fresh from 1 lime. A squeeze of lime brightens everything up.
• Tortillas: 4-6 corn tortillas. These will be cut into strips and crisped up for topping.
• Toppings: Fresh cilantro, diced avocado, shredded cheese (cheddar or Monterey Jack), sour cream, and extra lime wedges.

Cooking Instructions

Now, let’s get to the good part-cooking!

1. Cook The Chicken

   • Heat a tablespoon of olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then add it to the pot.
   • Cook for about 6-7 minutes per side until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
   • Remove the chicken from the pot, shred it using two forks, and set it aside.

2. Sauté Vegetables

   • In the same pot, add another tablespoon of olive oil. Sauté the chopped onion for about 5 minutes, until it’s soft and translucent.
   • Add the minced garlic and cook for another minute, until fragrant.

3. Add The Rest Of The Ingredients

   • Stir in the diced tomatoes, green chilies, chicken broth, cumin, chili powder, and corn. Bring the mixture to a boil, then reduce to a simmer.
   • Let it simmer for about 15-20 minutes to allow all the flavors to meld together.

4. Add The Chicken

   • Add the shredded chicken back into the soup and stir. Let it cook for another 5 minutes to heat everything through.

5. Prepare Tortilla Strips

   • While the soup simmers, heat a small amount of olive oil in a pan over medium-high heat. Cut the tortillas into thin strips and fry them in the oil until crispy and golden brown (about 2-3 minutes).
   • Drain on paper towels, then sprinkle with a little salt.

6. Finishing Touches

   • Just before serving, stir in the lime juice for that fresh, zesty kick. Taste and adjust seasoning if necessary (a pinch more salt, or a dash of chili powder for heat).

7. Serve

   • Ladle the soup into bowls and top with the crispy tortilla strips, fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream. Serve with extra lime wedges on the side.

Ingredient Insights

• Chicken: Boneless, skinless chicken thighs are a great option here because they remain tender and juicy when simmered, adding a richer flavor. If you’re looking for leaner options, chicken breasts work just as well. Both types of chicken soak up the spices beautifully, but thighs have a slightly more robust flavor.
• Corn: The corn is there to balance the heat from the chilies with its natural sweetness. Plus, it provides an extra pop of color and texture. If you’re trying to make this soup even heartier, you can also add some black beans or even a little quinoa.
• Tortillas: The crispy tortilla strips are absolutely essential for that texture contrast. Don’t skip this step! While store-bought tortilla chips can work in a pinch, homemade fried strips are much crunchier and less greasy.

Expert Tips

• Make it ahead of time: This soup actually tastes better the next day. The flavors meld together as it sits, so consider making it in advance and storing it in the fridge. Just keep the tortilla strips separate so they stay crispy.
• Spice it up: If you love spice, throw in a chopped jalapeño or a spoonful of chipotle in adobo sauce to give the soup a smoky heat.
• Use a rotisserie chicken: For a shortcut, shredded rotisserie chicken is a great time-saver. It’s already cooked, so you just have to toss it in at the end.
• Crisp the tortillas ahead: If you want the tortilla strips to stay extra crispy, fry them in advance and store them in an airtight container. This prevents them from getting soggy in the soup.

Recipe Variations

• Vegetarian Version: Omit the chicken and add more vegetables, such as zucchini, bell peppers, or sweet potatoes. Use vegetable broth instead of chicken broth for a veggie-friendly option.
• Spicy Chicken Tortilla Soup: Increase the chili powder, or add some diced chipotle peppers in adobo sauce for a smoky, spicy kick. If you’re a real heat lover, toss in some sliced fresh jalapeños or serrano peppers.
• Cheesy Tortilla Soup: For a cheesy twist, add a handful of shredded cheese directly into the soup as it simmers. The cheese will melt into the broth, making it rich and creamy.
• Low-Carb Version: Replace the corn tortillas with low-carb tortilla chips or omit the tortilla strips altogether. You can also use a cauliflower-based tortilla for the strips to keep it keto-friendly.

Final Words

Chicken Tortilla Soup is a family favorite, and it’s easy to see why-it’s hearty, full of flavor, and perfect for any occasion. From weeknight dinners to cozy weekends, this soup satisfies in a way that few dishes can. Whether you keep it simple or get creative with variations, the combination of smoky, spicy broth, tender chicken, and crunchy tortilla strips is a surefire crowd-pleaser.