Chicken Tortilla Soup Recipe
A hearty, flavorful soup with tender chicken and crispy tortilla strips that warms the soul.
Imagine a pot simmering on your stove, filling your home with the warm, inviting scents of roasted chilies, garlic, and spices. That's the magic of Chicken Tortilla Soup, a dish that's all about comfort in a bowl. Every spoonful promises tender bites of chicken, hearty beans, and the crispy delight of homemade tortilla strips. Growing up, this was a staple on chilly evenings, a dish my family would gather around, savoring every bit of its rich, layered flavors. A friend from Mexico once taught me a trick that truly makes this soup shine: roasting the tomatoes and chilies before blending. This extra step might seem small, but it deepens the flavor, creating a soup that's as complex as it is comforting. Perfect for a cozy dinner or a warming lunch, this soup is just right whenever you crave something that feels like a hug in a bowl.
Step-by-Step
- 01Step 1 / 6
Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, and jalapeños, cooking until the onion is translucent and fragrant, about 5 minutes.
- 02Step 2 / 6
Stir in the roasted diced tomatoes, cumin, and smoked paprika, letting the mixture cook for another 3 minutes until everything is well combined and aromatic.
- 03Step 3 / 6
Pour in the chicken broth and water, bringing the mixture to a gentle simmer.
Allow it to cook for about 10 minutes, letting the flavors meld together.
- 04Step 4 / 6
Add the shredded chicken, black beans, and corn to the pot.
Season with salt and pepper, then simmer for another 15 minutes to heat through.
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- 05Step 5 / 6
Stir in the lime juice, adjusting seasoning as necessary for the perfect balance of flavors.
- 06Step 6 / 6
Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, avocado slices, and a sprinkle of queso fresco.
Chef Tips
- •For extra flavor, roast fresh tomatoes and chilies in the oven until slightly charred before blending.
- •To save time, use a rotisserie chicken for easy shredding.
- •Customize the spice level by adjusting the amount of jalapeños or adding a pinch of cayenne.
- •Fry tortilla strips by cutting them into thin strips and frying them in hot oil until golden brown.
- •Store-bought tortilla chips can be a quick alternative if you're short on time.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can make this soup a day in advance; it tastes even better as the flavors develop overnight.
What can I substitute?+
Feel free to use pinto beans instead of black beans or substitute roasted red peppers for a milder flavor.
How do I store leftovers?+
Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
