Savory Chicken Tortilla Soup is a comforting bowl full of tender chicken, hearty beans, juicy tomatoes, and crispy tortilla strips that add a fun crunch with every spoonful. This soup brings together a little bit of spice and a lot of warmth, making it perfect for any day you need a cozy meal.
I love making this soup because it’s so easy to throw together, and it always feels like a special treat. Adding fresh toppings like shredded cheese, a squeeze of lime, or some creamy avocado is my favorite way to make each bowl just a bit more exciting. It’s a great way to enjoy a fresh and tasty meal without spending too much time in the kitchen.
Whenever I serve this soup, I like to pair it with a simple green salad or some warm cornbread on the side. It’s the kind of dish that makes everyone at the table happy and leaves you feeling warm and satisfied. I keep coming back to this recipe because it’s reliable, full of flavor, and just plain good.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts work well for a tender texture. Thighs add more flavor and stay juicier. Leftover or rotisserie chicken is a great shortcut.
Beans: I use black beans for their creamy texture, but kidney beans or pinto beans work just as well. Canned beans keep it easy—just rinse them first!
Spices: Cumin, chili powder, and smoked paprika are key for that warm, slightly smoky taste. If you don’t have smoked paprika, regular paprika or chipotle powder can be used.
Tortilla strips: They add crunch and are super simple to make at home by cutting corn tortillas into strips and baking or frying. Store-bought tortilla chips broken into pieces also work.
How Do You Get Rich Flavor Without Letting It Boil Too Hard?
Slow simmering is the secret. Here’s how to do it:
- Sauté your onions, peppers, and garlic gently to build a flavor base.
- Add your spices and cook just enough to release their aroma, about 1-2 minutes.
- Add broth and other ingredients, then bring to a boil only briefly.
- Lower the heat to keep a gentle simmer—bubbles should be small and slow.
- Simmer until chicken is cooked through and flavors meld, about 20-25 minutes.
This gentle cooking helps avoid bitter flavors and keeps chicken tender while letting all spices blend well together. It’s a slow build-up of flavor that makes this soup taste amazing.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing plenty of space for all the ingredients.
- Knife and cutting board – essential for chopping veggies and slicing chicken safely.
- Wooden spoon or heatproof spatula – great for stirring the soup without scratching your pot.
- Tongs or forks – handy for removing and shredding the cooked chicken easily.
- Ladle – to serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Try diced rotisserie chicken instead of cooking chicken breasts for an easy shortcut with great flavor.
- Add diced avocado and a squeeze of fresh lime to brighten the soup and add creaminess.
- Mix in black beans or pinto beans for extra protein and fiber.
- Include a pinch of cayenne pepper if you like more heat or add chopped fresh jalapeños as a topping.
How to Make Savory Chicken Tortilla Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional)
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans or kidney beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 2 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- Tortilla strips (store-bought or homemade), for topping
- Sour cream or Greek yogurt, for serving
- Shredded cheddar or Mexican blend cheese, for serving
Time Needed:
This tasty soup takes about 10 minutes to prepare and cook most of the ingredients, plus around 20-25 minutes simmering time for the chicken to cook fully and flavors to meld together. In total, plan for roughly 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, jalapeño (if using), and bell pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and begin to smell fragrant.
2. Add Garlic and Spices:
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook everything together for another 1 to 2 minutes so the spices release their lovely flavors.
3. Add Broth and Main Ingredients:
Pour in the chicken broth, diced tomatoes with their juice, black beans (or kidney beans), and corn. Stir to mix all the ingredients well.
4. Cook the Chicken:
Place the chicken breasts gently into the pot. Bring the soup to a boil, then lower the heat and let it simmer for about 20 to 25 minutes. The chicken should be fully cooked through and tender.
5. Shred the Chicken and Season:
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup. Add salt, pepper, and lime juice to taste, stirring gently to combine.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with tortilla strips, avocado slices, a dollop of sour cream or Greek yogurt, shredded cheese, jalapeño slices if you like extra spice, and fresh cilantro for a bright, fresh finish.
Enjoy your warm, hearty bowl of savory chicken tortilla soup — simple to make and full of delicious flavors!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Absolutely! Using rotisserie chicken is a great shortcut. Just shred the cooked chicken and add it to the soup toward the end of cooking to warm through.
Can I Make This Soup in a Slow Cooker?
Yes! Sauté the veggies and spices first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add fresh toppings just before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the soup is too thick.
Can I Freeze Chicken Tortilla Soup?
Yes, you can freeze the soup before adding fresh toppings like avocado and tortilla strips. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.
