Name: Chicken Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 Tbsp light olive oil; 1 large yellow onion, chopped; 4 garlic cloves, minced; 1-2 jalapeno peppers, seeded and diced; 32 oz chicken broth; 28 oz can crushed tomatoes; 1 lb chicken breasts (2 medium) or leftover rotisserie chicken; 15 oz can corn, drained and rinsed; 15 oz can black beans, drained and rinsed; 1 1/2 tsp chili powder; 1 1/2 tsp ground cumin; 1 tsp salt, or to taste; 1/3 cup cilantro, chopped, plus more for garnish; 1 1/2 Tbsp lime juice (from 1 lime), or to taste; 1/4 cup olive oil; 8 corn tortillas (6" size); 1 large avocado, diced; 1 lime, cut into wedges, for serving

If you’re craving something cozy, flavorful, and downright addictive, you’re going to want to try this Chicken Tortilla Soup Recipe. I absolutely love how this soup balances tender chicken, smoky spices, and those irresistible crispy tortilla strips that you make right at home. When I first made this, it quickly became a cold-weather staple in my house—and I promise, once you try it, it’ll be in your rotation too!

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Why You’ll Love This Recipe

One-Pot Wonder: You’ll enjoy how everything comes together in a single pot, making cleanup a breeze.
Perfect Balance of Flavors: Between the smoky chili powder and fresh lime juice, the soup sings.
Customizable Heat: Adjust the jalapeños to suit your spice tolerance—easy to make it mild or spicy.
Crispy Tortilla Strips: Homemade tortilla strips add that perfect crunch that your family will go nuts for.

A white pot filled with bright red soup as the base layer, containing small pieces of shredded chicken, black beans, and corn kernels mixed in. On top of the soup, there is a layer of golden yellow crispy tortilla strips arranged mostly in the center. Thin slices of green jalapeño peppers with visible seeds float on one side among the tortilla strips. Two wedge slices of pale green lime sit on the surface near the tortilla strips. Fresh green chopped cilantro is scattered over the soup and toppings, adding a textured color contrast. The pot is set on a white marbled surface with some fresh cilantro leaves beside it. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Tortilla Soup, flavorful chicken tortilla soup, easy tortilla soup recipe, spicy chicken soup, homemade tortilla strips

Ingredients You’ll Need

This Chicken Tortilla Soup Recipe calls for simple, fresh ingredients that create deep flavor together. When shopping, opt for fresh garlic and jalapeños for a crisp kick, and if you can, use homemade chicken broth or a high-quality store-bought option to boost the taste.

Flat lay of a small white ceramic bowl of light olive oil, a large yellow onion halved showing its fresh layers, four whole garlic cloves with clean skins, two green jalapeno peppers whole and uncut, a small white bowl of golden chicken broth, a small white bowl filled with bright red crushed tomatoes, two medium raw chicken breasts with smooth skin, a small white bowl of fresh yellow corn kernels, a small white bowl of shiny black beans, a small white bowl of ground chili powder, a small white bowl of ground cumin, a small white bowl of coarse salt crystals, a small pile of bright green chopped cilantro leaves, a whole lime cut in half showing juicy interior alongside a small white bowl with fresh lime juice, a neat stack of fresh yellow corn tortillas, a ripe avocado halved displaying green flesh and pit, and a whole lime cut into wedges arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Tortilla Soup, flavorful chicken tortilla soup, easy tortilla soup recipe, spicy chicken soup, homemade tortilla strips

Light olive oil: A mild oil that helps sauté veggies without overpowering flavors.
Large yellow onion: Adds natural sweetness and depth when softened.
Garlic cloves: Minced for a punch of savory richness throughout the soup.
Jalapeño peppers: Deseeded and diced to infuse just the right amount of heat.
Chicken broth: The comforting base that ties the whole soup together.
Crushed tomatoes: Bring acidity and a luscious texture that pairs beautifully with spices.
Chicken breasts: Either fresh or leftover rotisserie chicken works great—leftovers speed up the process!
Corn: Adds bursts of sweetness and color to brighten the bowl.
Black beans: For earthiness and added protein and fiber.
Chili powder: Key to that warm, smoky undertone.
Ground cumin: Gives subtle earthiness and depth.
Salt: Adjust to taste—an essential flavor enhancer.
Cilantro: Chopped fresh for a bright, herbal touch and garnish.
Lime juice: Adds a delicious, zesty brightness that wakes up the flavors.
Olive oil: For frying the tortilla strips to crispy perfection.
Corn tortillas: These become crisp tortilla strips—there’s nothing like homemade!
Avocado: Diced for creamy richness as a topping.
Lime wedges: Serve on the side to add more fresh tang as you like.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Chicken Tortilla Soup Recipe is how easy it is to tweak based on what you have or your family’s tastes. I encourage you to make it your own with these fun variations!

Spice Level Adjustment: I like to make a milder version by skipping one jalapeño and leaving the seeds out; my kids love it then—feel free to add more jalapeños or a dash of cayenne if you want a fiery kick.
Vegetarian Twist: Swap the chicken for extra beans or diced sweet potatoes and use vegetable broth instead—I’ve done this for a meatless Monday and it’s just as comforting.
Cheesy Upgrade: Sprinkle in some shredded cheddar or Monterey Jack just before serving for a luscious melty finish that my husband requests every time.
Smoky Flavor Boost: A splash of chipotle in adobo sauce adds smoky depth that’s irresistible—I’ve learned it pairs beautifully here, but add slowly to avoid overwhelming the soup.

How to Make Chicken Tortilla Soup Recipe

Step 1: Sauté Your Aromatics

Heat 2 tablespoons of light olive oil in a large pot over medium heat. Add the chopped yellow onion and cook until softened and translucent—about 5-7 minutes. This step is crucial because it builds the flavor foundation. Then stir in the minced garlic and diced jalapeños, cooking for another 1-2 minutes until fragrant, but be careful not to let the garlic burn.

Step 2: Add Broth, Tomatoes, and Spices

Pour in the 32 ounces of chicken broth along with the crushed tomatoes. Add the chili powder, ground cumin, and salt. Stir everything up and bring the soup to a gentle simmer. You’ll want this simmering for about 15 minutes to let the flavors really meld together. This slow melding is what makes the soup so cozy and rich.

Step 3: Cook the Chicken and Add Beans & Corn

If using raw chicken breasts, add them now and poach until cooked through, about 15 minutes. Alternatively, if you have leftover rotisserie chicken, add it shredded after the soup has simmered to save time. Once the chicken is tender, stir in the drained and rinsed black beans and corn. Let the soup warm through for another 5 minutes.

Step 4: Make Your Crispy Tortilla Strips

While the soup finishes, slice 8 corn tortillas into thin strips. Heat 1/4 cup olive oil in a skillet over medium-high heat and fry the tortilla strips until golden and crisp, about 2-3 minutes. Drain on paper towels and sprinkle with a little salt. These are the magic crunch that makes this soup unforgettable!

Step 5: Final Touches and Serving

Remove the chicken breasts if you poached them, shred, and return to the pot or mix in your rotisserie chicken. Stir in the chopped cilantro and fresh lime juice to brighten everything up. Ladle the soup into bowls, top with crispy tortilla strips and diced avocado, and don’t forget an extra lime wedge on the side.

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Pro Tips for Making Chicken Tortilla Soup Recipe

Use Rotisserie Chicken for Speed: When I’m short on time, shredded rotisserie chicken keeps the soup just as tasty and cuts down cooking time.
Don’t Skimp on Lime Juice: Adding the lime juice at the end really lifts the richness and balances the smoky spices perfectly.
Make Tortilla Strips Fresh: Crispy tortilla strips are game-changers; frying them fresh keeps their crunch, but if you’re in a rush, store-bought tortilla chips crushed can work in a pinch.
Watch the Jalapeños: Removing the seeds reduces heat significantly—I’ve learned to save some seeds to add back a little at a time if you like it spicy.

How to Serve Chicken Tortilla Soup Recipe

The dish is a black bowl filled with a rich, reddish-orange soup base that has a thick texture with visible shredded chicken and black beans mixed throughout. On top, there are bright yellow crispy tortilla strips layered randomly, diced green avocado pieces, thin slices of light green jalapeño peppers, and fresh green cilantro leaves scattered evenly. A light green lime wedge sits on one edge of the bowl. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface with some cilantro sprigs nearby. Photo taken with an iphone --ar 2:3 --v 7 - Chicken Tortilla Soup, flavorful chicken tortilla soup, easy tortilla soup recipe, spicy chicken soup, homemade tortilla strips

Garnishes

My go-to garnishes are diced creamy avocado, fresh chopped cilantro, and a squeeze of lime. Sometimes I throw on a dollop of sour cream or a sprinkle of shredded cheese for extra indulgence. These toppings add texture and help balance the smoky, spicy broth perfectly.

Side Dishes

I like pairing this soup with a simple green salad or even some warm cornbread for soaking up every last bit. For a heartier meal, a side of Mexican street corn (elote) really complements the flavors and makes dinner feel extra special.

Creative Ways to Present

For gatherings, try serving the soup in mini tortilla bowls or hollowed-out bell peppers for a festive look. You can also set up a toppings bar with avocado, cheese, jalapeños, and cilantro so your guests can customize their bowls. I did this once for a taco night, and everyone loved the interactive touch!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Chicken Tortilla Soup in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even better. Just keep the tortilla strips separate to avoid sogginess.

Freezing

This soup freezes really well—just skip the fresh cilantro and avocado before freezing. Freeze in portioned containers, and it lasts about 3 months. When you’re ready to enjoy, thaw in the fridge overnight and reheat gently on the stove.

Reheating

I reheat leftovers on the stovetop over low-medium heat, stirring frequently so it heats evenly without drying out the chicken. Add a splash of broth if it thickens too much. Then, add fresh garnishes and crispy tortilla strips right before serving to keep that crunch.

FAQs

Can I make this Chicken Tortilla Soup Recipe in a slow cooker?

Yes! You can sauté the aromatics first for better flavor, then add all ingredients (except tortillas and avocado) to the slow cooker on low for 6-8 hours or high for 3-4 hours. Add fresh garnishes and tortilla strips right before serving.
How can I make this soup dairy-free?

This recipe is naturally dairy-free if you skip toppings like sour cream and cheese. The avocado provides that creamy texture without any dairy.
What’s the best way to get crispy tortilla strips?

Cut fresh corn tortillas into thin strips and fry in hot olive oil until golden. Drain on paper towels and salt lightly immediately. Avoid overcrowding the pan to keep them crispy and prevent sogginess.
Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add more richness and stay juicy longer. Just adjust cooking time slightly until fully cooked. I often use thighs during colder months for that extra cozy flavor.

Final Thoughts

This Chicken Tortilla Soup Recipe is one of those dishes I turn to when I want something comforting but full of vibrant flavor. It’s easy enough for a weeknight dinner, yet impressive enough to serve guests. I love how it warms you up from the inside out with its perfect blend of spices, tender chicken, and that addicting crunch from homemade tortilla strips. Give it a try—I think you’ll find it becomes a favorite in your home just like it did in mine!