Chicken Tortilla Soup

This Chicken Tortilla Soup is a deeply comforting bowl built on layers of warmth, spice, and texture. Smoky chipotle, toasted spices, and fire-roasted tomatoes create a rich, savory broth that’s brightened with lime and fresh cilantro.

Finished with tender shredded chicken, hearty beans, sweet corn, and soft tortilla strips, it’s a soulful, satisfying soup that feels both nourishing and bold—perfect for cozy nights or anytime you crave classic Southwestern comfort.

Why People Will Love This Recipe:

Rich, layered flavor from real technique
Toasted spices, tomato paste, chipotle chiles, and fire-roasted tomatoes build depth step by step, creating a broth that tastes slow-simmered and intentional.

Perfect balance of smoky, spicy, and bright
Smoky chipotle and paprika are lifted by lime juice and fresh cilantro, keeping the soup bold but never heavy.

Hearty yet comforting
Shredded chicken, black beans, corn, and tortilla strips make the soup filling and satisfying without feeling dense or overwhelming.

Authentic Southwest-inspired character
The combination of cumin, coriander, oregano, and tortilla strips delivers classic tortilla soup flavor with a homemade touch.

Textural contrast in every bite
Tender chicken, creamy beans, sweet corn, and softened tortilla strips create a dynamic eating experience.

Customizable heat level
Spice can be easily adjusted by controlling the amount of chipotle and jalapeño, making it adaptable for all preferences.

One-pot comfort with big payoff
Everything comes together in a single pot, making the process approachable while delivering restaurant-quality flavor.

Naturally great for leftovers
The flavors deepen overnight, making reheated bowls even more delicious the next day.

Ideal for toppings and personalization
Avocado, cheese, sour cream, extra tortilla strips, or hot sauce let everyone finish their bowl exactly how they like it.

Key Ingredients:

Chicken Breast
Lean and tender, shredded chicken absorbs the seasoned broth beautifully, providing hearty protein without weighing the soup down.

Chipotle Chiles in Adobo
Smoky, spicy, and complex, chipotle chiles add depth and gentle heat that define the soul of the soup.

Fire-Roasted Tomatoes
These tomatoes bring a subtle charred sweetness and richness that elevate the broth beyond basic tomato flavor.

Corn Tortilla Strips
Softened in the broth, they thicken the soup naturally while adding authentic tortilla soup character and comfort.

Black Beans
Creamy and earthy, black beans add substance and balance, making each bowl satisfying and nourishing.

Corn Kernels
Sweet pops of corn contrast the smoky spices and add brightness and texture to the soup.

Warm Spices (Cumin, Coriander, Chili Powder, Paprika)
This spice blend creates a layered, aromatic backbone that delivers warmth without overpowering heat.

Fresh Lime Juice
Added at the end, lime juice brightens the entire dish, sharpening flavors and preventing the soup from tasting heavy.

Cilantro
Fresh cilantro provides a final herbal lift that ties together the smoky, savory, and acidic notes.

Expert Tips:

Season the chicken generously before cooking
Properly seasoning the chicken at the start builds flavor from the inside out, ensuring the meat doesn’t taste flat once shredded into the broth.

Brown the chicken, don’t just cook it through
Light golden browning creates fond in the pot, which later dissolves into the soup and adds savory depth.

Bloom spices in oil, not liquid
Toasting cumin, coriander, chili powder, and paprika briefly in oil releases their essential oils, making the soup far more aromatic and complex.

Cook tomato paste until slightly darkened
This step caramelizes the paste, removing raw acidity and adding richness to the broth.

Use chipotle sparingly, then adjust
Chipotle chiles are powerful. Start modestly, simmer, then taste—heat intensifies as the soup cooks.

Add tortilla strips early, not at the end
Letting them simmer allows them to soften and thicken the soup naturally, giving it classic tortilla soup body.

Reserve some tortilla strips for topping
A mix of soft tortillas in the soup and crispy ones on top creates the best texture contrast.

Don’t overcook the chicken after shredding
Once the chicken is added back, gentle simmering keeps it tender instead of stringy.

Finish with acid off the heat
Lime juice added at the end brightens the entire soup without dulling the spices.

Taste after resting
Let the soup sit 5–10 minutes before final seasoning—flavors settle, and balance becomes clearer.

Customize at the table, not in the pot
Let diners add heat, crunch, and creaminess individually so the base stays clean and balanced.

Chicken Tortilla Soup

Ingredients :

1 teaspoon kosher salt, plus more as needed for seasoning

1 teaspoon paprika , sweet or smoked, plus more as needed for seasoning

black pepper, as needed for seasoning

2 tablespoons olive oil , divided

1 cup chopped white onion, ¼-inch dice

1 tablespoon minced garlic

2 teaspoons cumin

1 teaspoon coriander

1 teaspoon chili powder

1 tablespoon chopped chipotle chilis in adobo sauce

1 tablespoon minced jalapenos

¼ cup tomato paste

¾ cup chopped red bell pepper, ¼-inch dice

1 cup corn kernels, fresh, canned or frozen

1 cup black beans, canned, rinsed and drained

14.5 ounce canned diced fire roasted tomatoes, plus juice

5 cups unsalted chicken stock

1 ½ teaspoons dried oregano

1 cup sliced corn tortilla strips, ¼-inch thick, 2-inch long strips

1 tablespoon lime juice

¼ cup cilantro leaves, for garnish.

Instructions :

Season and cook the chicken

Season the chicken breasts on both sides with salt, black pepper, and paprika.

Heat a large sauté pan or Dutch oven over medium heat and add 1 tablespoon of olive oil.

Once hot, cook the chicken until lightly golden on the first side, about 6–7 minutes.

Turn and cook the second side until the internal temperature reaches 160°F (71°C), about 5–6 minutes.

Shred the chicken

Transfer the cooked chicken to a plate and allow it to cool slightly.

Shred into bite-sized pieces and set aside.

Sauté the aromatics

In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Add the chopped onion and minced garlic, cooking for about 1 minute until fragrant.

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Bloom the spices

Stir in the cumin, coriander, chili powder, and paprika.

Cook for about 30 seconds, stirring constantly, to release their aromas.

Build flavor layers

Add the chopped chipotle chiles and jalapeños and cook for 1 minute.

Stir in the tomato paste and cook another minute until slightly darkened.

Add the red bell pepper and corn, cooking for an additional minute.

Add soup components

Stir in the black beans, fire-roasted tomatoes with their juices, chicken stock, dried oregano, salt, tortilla strips, and the shredded chicken.

Mix well to combine.

Simmer the soup

Bring the soup to a gentle boil, then reduce the heat to a simmer.

Cook for about 15 minutes, until the tortilla strips have softened and thickened the soup.

Finish and adjust seasoning

Stir in the lime juice and chopped cilantro.

Taste and adjust seasoning with additional salt and black pepper as needed.

Serve

Ladle the soup into bowls and serve with your favorite toppings.

Important Notes When Making Chicken Tortilla Soup:

This soup is built in layers, not shortcuts
Each stage—browning chicken, blooming spices, cooking tomato paste, simmering tortillas—adds depth. Skipping steps results in a flatter broth.

Heat develops over time
Chipotle chiles and jalapeños intensify as the soup simmers. Always start conservatively and adjust near the end.

Tortilla strips are functional, not just garnish
When simmered, they thicken the soup and create its signature texture. Adding them too late misses this effect.

Salt should be adjusted at the end
Broth reduces slightly, and tortilla strips absorb seasoning. Final salt balance should be checked just before serving.

Fire-roasted tomatoes matter
Their smoky undertone complements the chipotle and spices. Regular diced tomatoes will change the flavor profile.

Cooked chicken is finished early
Adding shredded chicken back only long enough to heat through prevents dryness.

The soup thickens as it rests
Don’t over-reduce during cooking—consistency will naturally tighten after sitting.

Fresh elements are essential
Lime juice and cilantro are not optional; they lift and balance the richness of the broth.

Best eaten fresh, even better next day
While excellent the day it’s made, the flavors deepen overnight when reheated gently.

Highly adaptable without losing identity
This recipe welcomes variations—beans, extra vegetables, or different chiles—while staying true to its core.

How to Enjoy Chicken Tortilla Soup After Cooking

Let the soup rest briefly
Allow the soup to sit for 5–10 minutes after cooking. This resting time helps the flavors settle and the broth thicken slightly for better balance.

Stir gently before serving
Give the soup a light stir to evenly distribute the chicken, beans, corn, and softened tortilla strips.

Serve warm, not boiling hot
The soup’s layered spices, smoky chipotle, and bright lime notes are best appreciated when served warm rather than piping hot.

Build each bowl thoughtfully
Start with the soup, then add toppings like crispy tortilla strips, diced avocado, shredded cheese, or a dollop of sour cream for contrast.

Add brightness at the table
A squeeze of fresh lime juice or a sprinkle of extra cilantro just before eating refreshes the palate and lifts the smoky flavors.

Create texture contrast
Pair the softened tortillas in the soup with crunchy toppings for a more dynamic eating experience.

Pair with simple sides
Serve with warm corn tortillas, crusty bread, or a light salad to complement the soup without overpowering it.

Customize heat individually
Let diners add hot sauce or extra chipotle to their bowls so the base soup remains balanced for everyone.

Reheat gently for leftovers
Warm leftovers slowly on the stovetop or in the microwave, adding a splash of broth if the soup has thickened.

Enjoy slowly and intentionally
This soup is meant to be savored—each spoonful offering warmth, spice, and comfort in equal measure.

Nutrition Information:

(Approximate values per 1 serving, assuming the recipe serves 6.)

Frequently Asked Questions:

Can I use pre-cooked or rotisserie chicken in this recipe instead of cooking chicken breasts from scratch?

Yes, using pre-cooked or rotisserie chicken can be a time-saving option. Simply shred the pre-cooked chicken and add it to the soup during the final stages of cooking to heat through.

What are some recommended toppings for Chicken Tortilla Soup?

Popular toppings include diced avocado, sour cream, shredded cheese, sliced green onions, chopped cilantro, and extra lime wedges.

These toppings add texture and flavor to the soup.

Is it possible to make this soup vegetarian?

Absolutely! You can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken stock.

Additionally, consider adding extra vegetables or plant-based protein sources like tofu or tempeh.

Can I adjust the spiciness of the soup?

Certainly! The level of spiciness can be adjusted by modifying the amounts of chipotle chilis in adobo sauce and minced jalapenos.

For a milder version, use less of these ingredients or remove the seeds from the jalapenos.

Can I freeze leftover soup?

Yes, you can freeze leftover Chicken Tortilla Soup. Let the soup cool completely before transferring it to airtight containers or freezer-safe bags.

Leave some space for expansion as the soup freezes. Thaw in the refrigerator before reheating.

What can I use as a substitute for chipotle chilis in adobo sauce?

If you can’t find chipotle chilis in adobo sauce, you can use chipotle powder or a pinch of smoked paprika to add a smoky flavor to the soup.

Alternatively, use a bit of hot sauce to add heat.

Is it necessary to use unsalted chicken stock?

Using unsalted chicken stock gives you better control over the sodium content of the soup. If you’re using regular chicken stock, be mindful of the salt content in other ingredients and adjust the seasoning accordingly.

Can I use pre-packaged tortilla strips for the soup?

Yes, you can use pre-packaged tortilla strips as a time-saving option.

However, making your own tortilla strips by slicing corn tortillas and baking or frying them can add a fresher, crunchier texture to the soup.

Can I prepare the tortilla strips ahead of time?

Absolutely! You can prepare the tortilla strips ahead of time and store them in an airtight container until you’re ready to use them.

This can save you time when assembling the soup.