Chicken Tortilla Soup Recipe

If you’re craving a bowl of comfort that bursts with vibrant flavors and satisfying textures, you’re going to adore this Chicken Tortilla Soup Recipe. It’s a hearty, flavorful dish that blends tender shredded chicken, zesty spices, and smoky fire-roasted tomatoes, all simmered to perfection. Then, crispy tortilla strips and fresh garnishes add just the right crunch and brightness, making every spoonful delightful. Whether you’re serving it on a chilly evening or sharing it with friends, this recipe feels like a warm hug in a bowl.

Ingredients You’ll Need

The magic of this Chicken Tortilla Soup Recipe lies in its simple yet essential ingredients. Each component plays a key role from deepening the flavor to adding texture and color, creating a truly balanced and satisfying soup.

• Extra-virgin olive oil: Adds a subtle fruity richness and helps soften the aromatics.
• Medium yellow onion: Provides a sweet and savory base for the soup’s flavor.
• Jalapeño, seeds removed: Brings just the right touch of warming heat without overwhelming the dish.
• Garlic cloves: Enhances the soup with an earthy, aromatic depth.
• Shredded cooked boneless, skinless chicken breasts: Offers tender, protein-packed heartiness.
• Kosher salt and freshly ground black pepper: Essential seasonings to elevate every ingredient.
• Chili powder: Imparts smoky warmth that defines the soup’s character.
• Dried oregano: Adds a touch of herbal earthiness.
• Ground cumin: Provides a nutty, slightly citrusy undertone that ties all the spices together.
• Can of diced fire-roasted tomatoes: Delivers smoky, tangy tomato flavor and vibrant color.
• Low-sodium chicken broth: Forms the flavorful base and keeps the soup from being too salty.
• Fresh or frozen corn: Pops of sweetness that add a lovely texture contrast.
• Juice of 1 lime: Brightens and balances the richness with a fresh citrus zing.
• Bay leaf: Subtly enhances the aroma and depth of the soup.
• Vegetable oil for frying: Necessary for making perfectly crispy tortilla strips.
• Corn tortillas: Thinly sliced and fried to golden perfection for the essential crunchy topping.
• Finely chopped avocado, shredded cheddar, and fresh cilantro: Fresh garnishes that boost creaminess, sharpness, and herbal brightness.

How to Make Chicken Tortilla Soup Recipe

Step 1: Sauté the Aromatics and Chicken

Start by heating the extra-virgin olive oil in a large pot over medium heat. Add the finely chopped yellow onion and cook gently until it softens and becomes slightly translucent, about 8 minutes. Then toss in the jalapeño and garlic, cooking just long enough to release their irresistible aromas—about 1 minute. Stir in the shredded chicken, seasoning with salt and pepper right away, and then add the chili powder, oregano, and cumin. This step builds the flavorful foundation of your soup.

Step 2: Simmer with Tomatoes and Broth

Next, pour in the diced fire-roasted tomatoes along with their smoky juices and the low-sodium chicken broth. Stir everything well to combine. Add the corn, freshly squeezed lime juice, and the bay leaf to the pot before bringing the mixture to a gentle boil. Lower the heat to medium-low and let it simmer uncovered for about 15 minutes. This simmering not only blends the flavors beautifully but slightly reduces the soup, concentrating its taste.

Step 3: Fry the Tortilla Strips

While the soup is simmering, prepare the tortilla strips for that signature crunch. Pour vegetable oil into a large heavy skillet to about 1/8 inch depth and heat it over medium until shimmering but not smoking. Working in batches to avoid overcrowding, fry the thin tortilla slices for 2 to 3 minutes or until they turn golden and crispy. As soon as you remove them, transfer the strips to a paper towel-lined plate and season with salt to enhance their flavor.

Step 4: Final Touches and Serve

Once the soup has simmered, remove the bay leaf and give it a quick taste to adjust seasoning if needed. Ladle the steaming soup into bowls, then top each serving generously with the crispy tortilla strips, a few cubes of creamy avocado, shredded cheddar cheese, and a sprinkle of fresh cilantro. These garnishes add fantastic layers of texture and flavor that make this Chicken Tortilla Soup Recipe so irresistible.

How to Serve Chicken Tortilla Soup Recipe

Garnishes

Fresh garnishes are the secret to transforming a good bowl of soup into something spectacular. Creamy avocado adds a cool richness that balances the spiciness, while shredded cheddar brings a melty, sharp contrast. A handful of freshly chopped cilantro brightens every bite with its herbal lift. And don’t forget the crispy tortilla strips—they’re essential for that crave-worthy crunch you’ll keep coming back for.

Side Dishes

Chicken Tortilla Soup Recipe pairs wonderfully with simple sides that complement its bold profile. Try serving it with a warm, crusty baguette or some classic Mexican cornbread to soak up the flavorful broth. A fresh green salad with a light lime vinaigrette can also add a refreshing counterpoint to make the meal feel well rounded and satisfying.

Creative Ways to Present

For a fun twist, serve the chicken tortilla soup in individual mini cocottes or rustic bowls for a cozy, homemade feel. You can also offer the garnishes on the side, encouraging guests to customize their bowls with as much or as little of each topping as they like. Another playful idea is to add a dollop of sour cream or a sprinkle of queso fresco for an extra touch of creaminess.

Make Ahead and Storage

Storing Leftovers

This Chicken Tortilla Soup Recipe tastes just as amazing the next day, making it fantastic for leftovers. Store your cooled soup in an airtight container in the refrigerator for up to 3 days, keeping the crispy tortilla strips and fresh toppings separate to preserve their texture.

Freezing

If you want to keep this soup on hand for longer, it freezes beautifully. Transfer fully cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Avoid freezing the tortilla strips—fry fresh when ready to eat for the best crunch.

Reheating

To reheat, gently warm the soup in a pot over medium heat, stirring occasionally until heated through. Add a splash of water or broth if it has thickened too much. Once warm, ladle into bowls and top with freshly fried tortilla strips and your favorite garnishes for that authentic fresh-from-the-kitchen feel.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken works perfectly and adds the convenience of pre-cooked, flavorful meat that saves you time in the kitchen.

How spicy is this Chicken Tortilla Soup Recipe?

The heat level is mild to moderate, primarily coming from the jalapeño and chili powder. You can adjust the spice by removing the jalapeño seeds or adding more chili powder to suit your taste.

Are there vegetarian options for this soup?

Yes! Simply skip the chicken and use vegetable broth instead of chicken broth. You can add hearty beans or extra corn to keep the soup filling and satisfying.

What kind of cheese works best as a garnish?

Shredded sharp cheddar is the classic choice for this recipe because it melts nicely and adds a lovely tang. You could also try Monterey Jack or a crumbly queso fresco for different flavor profiles.

Can I bake tortilla strips instead of frying?

Definitely! Toss the sliced tortillas with a little oil and bake them in a single layer at 375°F (190°C) for about 10 minutes or until crisp. It’s a lighter alternative that still delivers crunch.

Final Thoughts

This Chicken Tortilla Soup Recipe is one of those dishes that feels like a celebration in every bowl. The balance of smoky, spicy, fresh, and crispy elements creates a comforting meal that’s perfect for any occasion. I hope you’ll give it a try soon and enjoy the warmth, flavors, and smiles it brings around your table!

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