If you are craving a comforting, vibrant, and flavor-packed meal, this Chicken Tortilla Soup Recipe is about to become your new go-to. It’s a beautiful blend of tender shredded chicken, smoky spices, and fresh vegetables, all simmered together into a warm broth that feels like a hug in a bowl. The crispy tortilla strips on top add the perfect crunch to each spoonful, while fresh lime juice and cilantro brighten the whole dish with a burst of freshness. Whether you’re looking for a quick weeknight dinner or wanting to impress friends with an easy yet stunning recipe, this Chicken Tortilla Soup Recipe delivers every time.
Ingredients You’ll Need
The magic behind this Chicken Tortilla Soup Recipe comes from using simple, wholesome ingredients that each play a vital role. From the hearty chicken to the colorful vegetables and a blend of spices, every element enhances the flavor, texture, and color of the soup, making it both nutritious and irresistible.
- 2 cups cooked and shredded chicken breast: This provides the protein punch and tender texture that anchors the soup.
- 4 cups low-sodium chicken broth: A flavorful and comforting base that lets the other ingredients shine without overwhelming saltiness.
- 1 can (14 oz) diced tomatoes with green chilies: Adds a touch of spice and a vibrant tomato backdrop for the soup’s character.
- 1 medium red bell pepper, diced: Introduces sweetness and a lovely pop of red color.
- 1 medium onion, diced: Builds a savory foundation with its natural sweetness when sautéed.
- 3 cloves garlic, minced: Brings that essential aromatic depth that enriches every bite.
- 1 tsp cumin: Infuses a warm, earthy flavor that’s signature to this style of soup.
- 1 tsp chili powder: Adds complexity and a gentle heat layer.
- 0.5 tsp smoked paprika: Introduces smoky notes that elevate the soup’s flavor profile.
- Corn tortillas (for strips): Crispy homemade or store-bought tortilla strips add irresistible crunch and texture contrast.
- Fresh lime juice and cilantro for garnish: These final touches brighten and freshen the soup, bringing a lively balance.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Once hot, add the diced onions and cook until they turn translucent and soft, releasing their natural sweetness. Toss in the minced garlic and diced red bell peppers, cooking for a few more minutes until everything is tender and fragrant.
Step 2: Add Tomatoes and Broth
Pour in the canned diced tomatoes with green chilies along with the chicken broth. Bring the mixture to a boil, ensuring those bold flavors start mingling together, before reducing the heat to let it simmer gently.
Step 3: Incorporate Chicken and Spices
Stir in the shredded chicken, then sprinkle in the cumin, chili powder, and smoked paprika. Let the soup simmer for about ten minutes to allow the seasonings to fully infuse and the chicken to soak up all that smoky goodness.
Step 4: Final Touches
Right before serving, add a generous splash of fresh lime juice to brighten the soup. Top with crispy tortilla strips and a handful of chopped cilantro for that perfect finish.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Garnishing is where the Chicken Tortilla Soup Recipe truly shines. Crisp tortilla strips bring texture while freshly chopped cilantro adds a burst of herbal freshness. Don’t skip the squeeze of lime juice as it balances richness with a lively tang.
Side Dishes
Pair this soup with warm cornbread or a light Mexican-style salad. The cornbread’s buttery crumb complements the soup’s bold flavors, while a crisp salad refreshes the palate with crisp veggies and a zesty dressing.
Creative Ways to Present
For dinner parties, serve the soup in vibrant bowls contrasted by colorful garnishes scattered artistically on top. You can also let guests customize their own bowls with extra avocado slices, shredded cheese, or jalapeño rings for an interactive, fun experience.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tortilla Soup Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to maintain freshness and prevent the flavors from fading.
Freezing
This soup freezes beautifully. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to three months. Avoid adding tortilla strips until serving to keep them from getting soggy.
Reheating
Warm leftovers gently on the stovetop over medium heat, stirring occasionally. Add fresh tortilla strips and a squeeze of lime after reheating to refresh and revive the flavors and textures.
FAQs
Can I use rotisserie chicken for this Chicken Tortilla Soup Recipe?
Absolutely! Rotisserie chicken works perfectly and adds even more flavor with less prep time. Just shred it and toss it in as instructed.
What can I substitute for smoked paprika?
If you don’t have smoked paprika on hand, regular paprika or a pinch of chipotle chili powder will work fine to maintain some smokiness and color.
Are there vegetarian options for this soup?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add beans or extra corn for protein and texture.
How spicy is this Chicken Tortilla Soup Recipe?
This recipe has a mild to moderate heat level thanks to the chili powder and diced green chilies, which you can adjust to your preference by increasing or decreasing those ingredients.
Can I prepare the tortilla strips in advance?
Yes, you can make tortilla strips ahead and store them in an airtight container. Reheat them briefly in the oven to crisp up right before serving for maximum crunch.
Final Thoughts
Honestly, this Chicken Tortilla Soup Recipe has everything you want in a cozy, satisfying meal: easy preparation, lively flavors, and comforting textures. It’s a wonderful way to bring warmth and joy to your table any day of the week. I can’t wait for you to try it and make it one of your favorites as well!
Print
Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This comforting Chicken Tortilla Soup combines tender shredded chicken, diced tomatoes with green chilies, and a flavorful blend of spices simmered together to create a warming and delicious meal. Crispy corn tortilla strips, fresh lime juice, and cilantro add the perfect finishing touches to this hearty soup, making it ideal for a cozy dinner or casual gathering.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
For Garnish
- Corn tortillas (cut into strips and fried or baked until crispy)
- Fresh lime juice
- Fresh cilantro leaves
- Olive oil (for sautéing and frying tortilla strips)
Instructions
- Sauté Vegetables: Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then add the minced garlic and diced red bell pepper, cooking for another 3-4 minutes until softened and fragrant.
- Add Liquids and Simmer: Stir in the can of diced tomatoes with green chilies along with their juices, then pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Incorporate Chicken and Spices: Add the cooked and shredded chicken breast to the pot. Sprinkle in the cumin, chili powder, and smoked paprika. Stir well to combine and allow the soup to simmer for 10 minutes so the flavors meld together.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Fry them in a small amount of olive oil over medium heat until crispy and golden brown, or alternatively, bake them in the oven until crisp. Drain on paper towels to remove excess oil.
- Finish and Serve: Remove the soup from heat and add a splash of fresh lime juice to brighten the flavors. Ladle the soup into bowls and garnish with the crispy tortilla strips and fresh cilantro leaves. Serve immediately and enjoy!
Notes
- Use low-sodium chicken broth to control the salt content in the soup.
- For a spicier version, add additional jalapeños or cayenne pepper.
- Leftover soup can be stored covered in the refrigerator for up to 3 days.
- To make this recipe gluten-free, ensure corn tortillas are gluten-free certified.
- For a vegetarian variation, substitute chicken broth with vegetable broth and omit the chicken or use plant-based chicken alternatives.
