Classic Chicken Tortilla Soup

Classic Chicken Tortilla Soup is a hearty, flavor-packed soup loaded with tender chicken, fire-roasted tomatoes, corn, black beans, and warming spices—all topped with crispy tortilla strips. It’s the perfect comforting bowl that balances smoky, savory, and slightly spicy flavors in every spoonful.

Why You’ll Love This Recipe

I love how this soup brings all the bold flavors of Mexican cuisine into one bowl. It’s incredibly easy to make, customizable, and perfect for meal prepping. I usually make a big batch and enjoy it throughout the week. Plus, the crispy tortilla topping adds a satisfying crunch that turns this into more than just your average soup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie chicken works great)
• Olive oil
• Onion, diced
• Garlic, minced
• Jalapeño, seeded and minced (optional for extra heat)
• Ground cumin
• Chili powder
• Smoked paprika
• Canned fire-roasted diced tomatoes
• Chicken broth
• Black beans, drained and rinsed
• Corn kernels (fresh, frozen, or canned)
• Fresh lime juice
• Salt and pepper to taste
• Corn tortillas, sliced into strips
• Vegetable oil (for frying tortilla strips)
• Optional toppings: avocado, shredded cheese, sour cream, cilantro, lime wedges

Directions

1. I start by heating olive oil in a large pot over medium heat. Then I sauté the onion, garlic, and jalapeño until soft and fragrant.
2. I stir in the cumin, chili powder, and smoked paprika and cook for another minute to release the spices’ aroma.
3. I add the fire-roasted tomatoes, chicken broth, black beans, and corn, bringing everything to a simmer.
4. Next, I stir in the cooked shredded chicken and let it simmer for 10-15 minutes so the flavors blend.
5. I season the soup with lime juice, salt, and pepper to taste.
6. While the soup simmers, I heat vegetable oil in a skillet and fry the tortilla strips until golden and crispy, then drain them on paper towels.
7. I serve the soup hot, topped with crispy tortilla strips and any extra toppings I like.

Servings and timing

This recipe makes about 6 servings. It takes roughly 15 minutes of prep time and 30 minutes of cook time, so I can have it ready in around 45 minutes.

Variations

When I want to switch things up, I sometimes add diced zucchini or bell peppers for extra veggies. For a creamy version, I stir in a splash of heavy cream or a dollop of sour cream at the end. If I’m going meatless, I just skip the chicken and double up on the beans or add tofu. I also like using chipotle peppers in adobo for a smoky kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the soup (without the tortilla strips) for up to 3 months. When reheating, I use the microwave or stove until it’s heated through. I always add fresh tortilla strips after reheating to keep the crunch.

FAQs

How do I make this soup spicier?

I add more jalapeño or throw in a chipotle pepper in adobo sauce to increase the heat level.

Can I use raw chicken instead of cooked?

Yes, I can simmer raw chicken breasts directly in the soup until fully cooked, then shred them before serving.

Is this soup gluten-free?

Yes, as long as I use certified gluten-free tortillas and broth, it’s naturally gluten-free.

Can I make this in a slow cooker?

Definitely. I combine all the ingredients (except the tortillas) in the slow cooker and cook on low for 6-7 hours, or high for 3-4 hours.

What kind of toppings go best with this soup?

I like adding avocado slices, shredded cheese, sour cream, chopped cilantro, and a squeeze of fresh lime juice.

Conclusion

Classic Chicken Tortilla Soup is one of those recipes I turn to when I want something cozy, flavorful, and easy to make. Whether I’m serving it to guests or enjoying a bowl on a quiet night, it always hits the spot. The combination of spicy broth, tender chicken, and crunchy toppings makes it a winner every time.

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