Chicken Tortilla Soup

Chicken Tortilla Soup is a vibrant, comforting bowl of flavor perfect for any time you crave warmth and zest. This hearty soup blends tender shredded chicken, fire-roasted tomatoes, fresh corn, and bright lime juice—all simmered together in a fragrant broth seasoned with warming spices. At the heart of this dish are crisp tortilla strips, creamy avocado, melted cheddar, and fresh cilantro, adding textural contrast and visual appeal. With just 30 minutes from start to finish, it’s an easy-to-follow recipe that brings bold Mexican-inspired flavors to your table. Whether you need a quick dinner or meal prep for the week, this soup delivers comfort, nutrition, and satisfaction in every spoonful.

Why You’ll Love This Chicken Tortilla Soup

• Bold, layered flavors: Garlic, cumin, chili powder, and oregano infuse the broth with depth.
• Perfect texture combo: Smooth broth, tender chicken, sweet corn, and crisp tortillas create delightful mouthfeel.
• Balanced nutrition: Lean protein from chicken and fiber from veggies make it a well-rounded, healthy choice.
• Try topping your bowl with creamy avocado, shredded cheese, fresh cilantro—or experiment with your favorite extras.
• Quick prep, big payoff: Just 10 minutes to prep and 30 minutes total, making it ideal for busy weeknights.

Ingredients

Here’s what you’ll need for about six servings:

• 2 tablespoons extra‑virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 jalapeño (seeds removed), finely chopped
• 4 garlic cloves, finely chopped
• 3 cups cooked boneless, skinless chicken breasts, shredded
• Season with kosher salt and freshly cracked black pepper as needed.
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 (28‑ounce) can diced fire‑roasted tomatoes
• 4 cups low‑sodium chicken broth
• 1½ cups fresh or frozen corn
• Juice of 1 lime
• 1 bay leaf
• Vegetable oil (for frying tortilla strips)
• 4 small corn tortillas, sliced into thin strips
• Toppings: finely chopped avocado, shredded cheddar cheese, chopped fresh cilantro

Step-by-Step: How to Make Chicken Tortilla Soup

1. Saute aromatics
   • Warm 2 tablespoons of olive oil in a large saucepan set over medium heat.
   • Add the chopped onion and sauté for about eight minutes until softened.
   • Stir in the jalapeño and garlic; cook for another minute until fragrant.
2. Add chicken and seasonings
   • Mix in the shredded chicken and season with salt and pepper.
   • Sprinkle in the chili powder, oregano, and cumin. Stir well to coat everything in the spices.
3. Simmer the soup
   • Add the fire-roasted tomatoes and chicken broth.
   • Stir in the corn, lime juice, and bay leaf. Bring the mixture to a gentle boil.
   • Reduce heat to medium-low. Let the soup simmer, stirring occasionally, until it reduces slightly—about 15 minutes.
4. Fry tortilla strips
   • In a large skillet, heat a ⅛-inch layer of vegetable oil over medium heat until it shimmers.
   • Working in batches, fry the tortilla strips for 2–3 minutes or until golden and crisp.
   • Transfer them to a paper towel–lined plate and immediately season with salt.
5. Finish and serve
   • Remove the bay leaf from the soup.
   • Ladle the soup into bowls and top each with crispy tortilla strips, diced avocado, shredded cheddar, and chopped cilantro.

Helpful Tips

• Adjust spice level: Keep more or fewer jalapeño seeds, or swap jalapeño for a milder poblano.
• Use rotisserie chicken: Perfect for saving time—just shred and heat.
• Enhance richness: Add a splash of cream or Mexican crema at the end for an extra velvety finish.
• Oven bake option: Toss tortilla strips with oil and bake at 180°C (350°F) for 8–10 minutes instead of frying.
• Broth clarification: Skim foam or fat from the surface for a clearer soup.

Substitutions And Variations

• Protein swaps: Use shredded turkey, ground chicken, or even diced tofu for vegetarian adaptation.
• Veggie boost: Add diced bell peppers, zucchini, or carrots when sautéing the onions.
• Beans for bulk: Stir in 1 can of black or pinto beans for added fiber and heft.
• Fire‑roasted salsa: Replace diced tomatoes with medium-spicy salsa to deepen flavor.
• Spice it up: Add a teaspoon of smoked paprika or chipotle powder for smoky heat.

Storage Instructions

• Refrigerate: Keep the soup refrigerated—without garnishes—for up to four days.
• Freeze: Freeze portions for up to 3 months. Avoid storing topped tortilla strips—add them fresh when serving.
• Reheat: Warm gently on the stovetop, adding a little broth if needed to adjust consistency.
• Crispy tortillas: For best results, fry or bake fresh tortilla strips just before serving instead of freezing them.

Nutritional Information

(Per serving – approximate)

• Calories: ~780
• Total Fat: 35 g (sat. fat 11 g)
• Cholesterol: 135 mg
• Sodium: 1,250 mg
• Carbohydrates: 55 g
• Fiber: 9 g
• Sugar: 11 g
• Protein: 55 g

This soup is rich in protein and fiber, moderate in fat, and can be lightened by using low-fat cheese, a lighter tortilla crisp method, or reducing salt.

Serving Suggestions

• Warm bowls: Preheat serving bowls with hot water to keep the soup warm longer.
• Side accouterments: Offer lime wedges, sliced radishes, jalapeño rings, or sour cream on the side.
• Fresh bread: Serve with crusty cornbread, a warm baguette, or tortilla chips for dipping.
• Balanced meal: Pair with a simple mixed greens salad or Mexican slaw for texture and freshness.

Frequently Asked Questions About Chicken Tortilla Soup

1. Can I make this soup ahead of time?
   Yes! Chicken tortilla soup actually tastes better the next day as the flavors meld. Keep the soup refrigerated—without garnishes—for up to four days. When ready to serve, reheat gently on the stovetop and add fresh garnish right before serving.
2. Can I freeze it?
   Definitely. Freeze in meal-sized portions for up to three months. Allow it to defrost in the refrigerator overnight prior to reheating. For best results, fry or bake fresh tortilla strips just before serving instead of freezing them.
3. What if I don’t like jalapeños?
   Omit or swap the jalapeño with a milder pepper like poblano or Anaheim. For more flavor without heat, you can still add a pinch of smoked paprika or mild chili powder.
4. How can I make this soup vegetarian?
   Replace chicken with cubed tofu, plant-based chicken-style seitan, or extra beans. Use vegetable broth instead of chicken stock. Optionally stir in corn and black beans for fiber and color.
5. Can I bake the tortilla strips instead of frying?
   Yes! Toss strips with a little oil, spread them on a baking sheet, and bake at 180 °C (350 °F) for 8–10 minutes until golden and crisp. This method is easier and lighter than frying.

Conclusion

Chicken Tortilla Soup brings together the warmth of home-cooked comfort with bold, fresh flavors—and it couldn’t be easier to make. I love how each spoonful balances tender chicken, zesty lime, sweet corn, and crunchy tortilla strips, all topped off with silky avocado and sharp cheddar. Thank you so much for cooking along with me—I truly hope this recipe becomes a staple in your kitchen as it has in mine. Whether you’re feeding family, hosting friends, or simply enjoying solo, this soup is easy, flavorful, and nourishing. Here’s to delicious meals, happy hearts, and a joyful food-loving community—enjoy every bite!

Chicken Tortilla Soup

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Chicken Tortilla Soup is a bold and comforting one-pot meal packed with shredded chicken, sweet corn, fire-roasted tomatoes, and zesty lime—all topped with crispy tortilla strips, avocado, cheddar, and cilantro. It’s ready in 30 minutes and perfect for cozy dinners or make-ahead lunches. Try it tonight and enjoy a crowd-pleasing favorite!

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Ingredients

Scale 1x2x3x

• 2 Tbsp extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 1 jalapeño, seeds removed, finely chopped

• 4 garlic cloves, finely chopped

• 3 cups cooked boneless, skinless chicken breasts, shredded

• Kosher salt and freshly ground black pepper, to taste

• 1 Tbsp chili powder

• 2 tsp dried oregano

• 2 tsp ground cumin

• 1 (28-oz) can diced fire-roasted tomatoes

• 4 cups low-sodium chicken broth

• 1½ cups fresh or frozen corn

• Juice of 1 lime

• 1 bay leaf

• Vegetable oil (for frying)

• 4 small corn tortillas, sliced into thin strips

• Optional toppings: chopped avocado, shredded cheddar, chopped cilantro

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Instructions

• Warm olive oil in a large pot over medium heat. Sauté onion until softened, about 8 minutes.

• Add jalapeño and garlic; cook 1 minute until fragrant.

• Stir in shredded chicken, season with salt and pepper, then add chili powder, oregano, and cumin.

• Pour in diced tomatoes and chicken broth. Stir in corn, lime juice, and bay leaf.

• Bring to a boil, then reduce to a simmer for 15 minutes.

• Meanwhile, fry tortilla strips in hot oil until golden and crisp. Drain on paper towels and salt lightly.

• Remove bay leaf, ladle soup into bowls, and top with crispy tortillas, avocado, cheese, and cilantro.

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Notes

• Use rotisserie chicken for faster prep.

• Bake tortilla strips at 350°F for 8–10 minutes for a lighter option.

• Add black beans for extra protein and fiber.

• Store without toppings for up to 4 days in the fridge or 3 months in the freezer.

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Nutrition

• Serving Size: 1 bowl
• Calories: 780
• Sugar: 11g
• Carbohydrates: 55g
• Protein: 55g