Chicken Tortilla Soup: A Cozy, Flavorful Bowl You’ll Make Again and Again

Why You’ll Love This Chicken Tortilla Soup

Ridiculously Easy to Make: No complicated techniques here! If you can sauté onions and simmer a pot, you’re golden. This soup comes together faster than ordering takeout, making it perfect for busy weeknights when you need something nourishing on the table quickly.

Flavor That Packs a Punch: The combination of cumin, chili powder, and smoky paprika creates a depth of flavor that tastes like it’s been simmering for hours. Each spoonful delivers warmth and comfort without being overwhelmingly spicy—though feel free to crank up the heat if that’s your thing!

Endlessly Adaptable: Got leftover rotisserie chicken? Perfect. Prefer turkey? Go for it. Want to make it vegetarian? Swap in extra beans and vegetable broth. This recipe is your canvas, and you can paint it however you like.

Perfect for Any Occasion: Whether you’re serving it for a cozy family dinner, bringing it to a potluck, or meal prepping for the week ahead, Chicken Tortilla Soup always hits the spot. It’s equally at home at a casual weeknight dinner or a festive gathering.

Ingredient Highlights / Notes

The beauty of Chicken Tortilla Soup lies in its simple ingredient list that creates complex flavors. The foundation starts with a rich tomato base—whether you use crushed tomatoes, fire-roasted diced tomatoes, or even fresh tomatoes, each brings its own character to the soup. The chicken provides hearty protein, and the combination of beans and corn adds both texture and nutritional value.

When it comes to spices, don’t skimp! The cumin, chili powder, and paprika are what transform this from ordinary soup into something extraordinary. Fresh cilantro and lime juice added at the end brighten everything up, while the toppings turn each bowl into a customizable masterpiece.

Main Ingredients

For the Soup Base:

• 2 tablespoons olive oil (or avocado oil for higher heat tolerance)
• 1 medium yellow onion, diced (about 1½ cups)
• 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
• 1 red bell pepper, diced (adds sweetness and color; green works too)
• 1 jalapeño, seeded and minced (optional, for extra heat)
• 6 cups chicken broth (low-sodium preferred; use vegetable broth for vegetarian version)
• 1 can (28 oz) crushed tomatoes (fire-roasted adds smoky depth)
• 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel brand)
• 1½ cups cooked chicken, shredded (rotisserie chicken is a huge time-saver!)
• 1 can (15 oz) black beans, drained and rinsed (pinto beans work great too)
• 1 can (15 oz) corn kernels, drained (or 1½ cups frozen corn)

Spices & Seasonings:

• 2 teaspoons ground cumin (the star of the show!)
• 1 tablespoon chili powder (adjust based on your heat preference)
• 1 teaspoon smoked paprika (adds gorgeous depth)
• 1 teaspoon dried oregano (Mexican oregano is even better if you have it)
• ½ teaspoon cayenne pepper (optional, for heat lovers)
• 1 teaspoon salt (start with less, taste and adjust)
• ½ teaspoon black pepper

Fresh Finishing Touches:

• ¼ cup fresh cilantro, chopped (parsley works if you’re not a cilantro fan)
• 2 tablespoons fresh lime juice (about 1 lime; adds brightness)

Toppings (The Fun Part!):

• Tortilla strips (store-bought or homemade—recipe below!)
• Avocado slices (creamy and cooling)
• Shredded cheese (Monterey Jack, cheddar, or Mexican blend)
• Sour cream or Greek yogurt (Greek yogurt adds protein!)
• Fresh cilantro leaves
• Lime wedges
• Sliced radishes (adds a crisp, peppery bite)
• Pickled jalapeños (for those who like it hot)

Equipment / Tools

You won’t need any fancy equipment for this soup—just the basics you probably already have in your kitchen:

• Large soup pot or Dutch oven (at least 5-6 quarts)
• Sharp knife and cutting board
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons
• Can opener
• Ladle for serving
• Baking sheet (if making homemade tortilla strips)
• Kitchen tongs (helpful for handling tortillas)

Instructions / Method

Step 1: Sauté the Aromatics

Heat the olive oil in your large soup pot over medium heat. Once it’s shimmering (about 2 minutes), add the diced onion and bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the onion turns translucent and softens. You’ll start to smell that wonderful savory aroma filling your kitchen! Add the minced garlic and jalapeño (if using) and cook for another minute, stirring constantly so the garlic doesn’t burn.

Tip: Don’t rush this step! Properly sautéed aromatics create the flavor foundation for your entire soup.

Step 2: Toast the Spices

Add the cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt, and black pepper directly to the pot. Stir everything together and let the spices toast for about 30-60 seconds. You’ll know they’re ready when they become incredibly fragrant—this step wakes up the spices and makes them bloom with flavor.

Step 3: Build the Soup Base

Pour in the chicken broth, crushed tomatoes, and diced tomatoes with green chilies. Stir everything together, scraping up any browned bits from the bottom of the pot (that’s pure flavor!). Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer.

Step 4: Add Chicken, Beans, and Corn

Stir in the shredded chicken, black beans, and corn. Let everything simmer together for 15-20 minutes, stirring occasionally. This gives all the flavors time to meld together beautifully. The soup should be gently bubbling—not a rolling boil.

What to look for: The soup will thicken slightly as it simmers, and the colors will deepen to a rich, gorgeous red-orange.

Step 5: Finish with Fresh Flavors

Remove the pot from heat and stir in the fresh cilantro and lime juice. Taste and adjust the seasonings—you might want a bit more salt, an extra squeeze of lime, or a pinch more cumin. This is your chance to make it perfect!

Step 6: Make the Tortilla Strips (Optional but Recommended!)

While the soup simmers, you can make crispy tortilla strips. Preheat your oven to 375°F (190°C). Stack 4-5 corn or flour tortillas and cut them into thin strips (about ¼-inch wide). Spread them on a baking sheet, spray lightly with cooking spray or brush with oil, and sprinkle with a pinch of salt. Bake for 8-12 minutes, tossing halfway through, until golden and crispy. They’ll crisp up even more as they cool!

Alternative: You can also fry the strips in oil for 1-2 minutes until golden, but baking is healthier and less messy.

Step 7: Serve and Top Generously

Ladle the hot soup into bowls and let everyone customize their own with toppings. Pile on those crispy tortilla strips, creamy avocado, a dollop of sour cream, a sprinkle of cheese, and a generous squeeze of fresh lime. Don’t be shy—the toppings are what make each bowl special!

Tips, Variations & Substitutions

Ingredient Swaps

Make it Vegetarian/Vegan: Skip the chicken and add an extra can of beans (try a mix of black beans and pinto beans) or add cubed sweet potato for heartiness. Use vegetable broth instead of chicken broth. For vegan toppings, skip the cheese and sour cream or use dairy-free alternatives.

Gluten-Free: This soup is naturally gluten-free if you use corn tortillas for the strips and check that your broth doesn’t contain gluten. Most canned tomatoes and beans are gluten-free, but always double-check labels[2][3].

Low-Carb/Keto: Reduce or omit the beans and corn. Add extra chicken and vegetables like zucchini or cauliflower rice. Use cheese crisps instead of tortilla strips for topping.

Dairy-Free: Simply skip the cheese and sour cream toppings, or use dairy-free alternatives. The soup itself is dairy-free!

Flavor Variations

Smoky Chipotle Version: Add 1-2 chipotle peppers in adobo sauce (minced) for a smoky, spicy kick that’s absolutely addictive.

Creamy Chicken Tortilla Soup: Stir in ½ cup heavy cream or cream cheese at the end for a luxurious, creamy version.

White Chicken Tortilla Soup: Use white beans instead of black beans, skip the tomatoes, and add a can of diced green chilies. Finish with cream for a completely different but equally delicious soup.

Extra Veggie-Packed: Add diced zucchini, chopped kale, or diced sweet potato for extra nutrition and color.

Serving Suggestions

Chicken Tortilla Soup is hearty enough to serve as a complete meal, but it also pairs beautifully with complementary sides. For a full Mexican-inspired feast, consider serving it alongside warm cornbread, quesadillas, or a fresh green salad with cilantro-lime dressing.

This soup is perfect for casual gatherings—set up a toppings bar and let guests customize their bowls. It’s a hit at cozy fall gatherings and makes a wonderful addition to your regular meal rotation.

Beverage Pairings:

• Cold: Mexican beer, margaritas, agua fresca, or iced tea with lime
• Warm: Hot chocolate with a hint of cinnamon, or Mexican hot chocolate

Best Times to Serve:

• Weeknight family dinners
• Game day gatherings
• Potluck contributions (it travels well!)
• Meal prep Sundays
• Cozy winter evenings
• After outdoor activities when everyone needs warming up

Storage, Make-Ahead & Reheating

Storage

Refrigerator: Store the soup (without toppings) in an airtight container in the refrigerator for up to 5 days. Keep the tortilla strips separate in a sealed bag or container so they stay crispy.

Freezer: This soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace for expansion. Freeze for up to 3 months. Label with the date so you remember when you made it.

Pro tip: Freeze in individual portions for easy grab-and-go lunches!

Make-Ahead Tips

This is an excellent make-ahead meal. You can:

1. Prep the ingredients: Chop all your vegetables, measure spices, and shred the chicken up to 2 days ahead. Store everything separately in the fridge.
2. Make the soup completely: The soup actually tastes even better the next day as the flavors continue to develop. Make it 1-2 days ahead and just reheat when ready to serve.
3. Prepare toppings in advance: Bake tortilla strips up to 3 days ahead and store in an airtight container. Prep other toppings the morning of serving.

Reheating

Stovetop (Best Method): Pour the soup into a pot and reheat over medium heat, stirring occasionally, until heated through (about 8-10 minutes). You may need to add a splash of broth or water if it’s thickened up.

Microwave: Transfer individual portions to microwave-safe bowls. Cover with a microwave-safe lid or plate and heat on high for 2-3 minutes, stirring halfway through.

From Frozen: Thaw overnight in the refrigerator, then reheat using either method above. In a pinch, you can reheat from frozen on the stovetop over low heat, stirring frequently—it’ll just take 20-25 minutes.

Nutrition / Macro Info

Chicken Tortilla Soup is a nutritious choice that delivers substantial protein and fiber while remaining relatively low in calories and fat. Here’s what you’re getting in each comforting bowl:

Per 1-cup serving (basic recipe):

• Calories: 53-130 calories (varies based on preparation method and ingredients used)[1][7][8]
• Protein: 6-17g (excellent for muscle maintenance and satiety)[1][2][3][6]
• Total Fat: 0.8-1g (very low fat content)[1][2][3]
• Saturated Fat: 0-0.4g (minimal)[1][2][3]
• Carbohydrates: 8.2-17g[1][2][3]
• Dietary Fiber: 1.2-5g (5-16% of daily recommended intake)[1][2][3]
• Sugar: 0-3g (naturally occurring from vegetables)[2][3]
• Sodium: 347-770mg (15-27% of daily value—use low-sodium broth to reduce)[1][2][3][7]
• Cholesterol: 4-10mg (1-3% of daily value)[2][3]
• Calcium: 8-50mg (1-6% of daily value)[1][2][3]
• Iron: 0.15-1.2mg (1-6% of daily value)[1][2][3]

Macronutrient Breakdown:
The soup’s caloric content breaks down to approximately 33% carbohydrates, 24% fat, and 43% protein—making it a well-balanced meal option[4].

Dietary Considerations:
Most homemade and commercially prepared versions are naturally gluten-free (when using corn tortillas) and contain no artificial flavors or colors[2][3]. The soup is also relatively low in cholesterol and can easily be adapted for various dietary needs.

Note: Nutritional values can vary significantly based on specific ingredients, brands, portion sizes, and toppings used. Restaurant versions tend to be higher in calories (280-539 calories for larger servings) and sodium[7][8]. For the most accurate nutritional information, calculate based on your specific ingredients and portions.

Conclusion

There’s a reason Chicken Tortilla Soup has become a beloved staple in kitchens everywhere—it’s the perfect combination of comforting, flavorful, nutritious, and easy. With its rich tomato base, tender chicken, hearty beans, and those irresistible crispy tortilla strips on top, every bowl feels like a warm hug.

The beauty of this soup lies in its versatility. Whether you’re cooking for picky kids, health-conscious adults, or spice-loving adventurers, you can adjust the recipe to make everyone happy. It’s forgiving enough for beginner cooks yet satisfying enough to impress dinner guests.

Ready to get started? Gather your ingredients, heat up that pot, and prepare for your kitchen to smell absolutely amazing. Don’t forget to set out plenty of toppings—half the fun is customizing each bowl to perfection.

Once you’ve mastered this basic recipe, feel free to experiment with the variations mentioned above. Try the smoky chipotle version for your next gathering, or make a big batch for meal prep to enjoy throughout the week. Your future self will thank you for having this delicious, nourishing soup ready to go!

Looking for more comforting recipes to add to your repertoire? Check out these healthy habits to start in your 20s that include meal planning tips, or explore self-care ideas you can try at home to make cooking more enjoyable and mindful.

Now grab a spoon, dive into that steaming bowl of Chicken Tortilla Soup, and savor every delicious bite. You’ve earned it!