You know those days when you just want to curl up with something warm and comforting? That’s exactly what this Chicken Tortilla Soup is for!
It’s packed with bold flavors, hearty ingredients, and just the right amount of spice. It’s also a one-pot wonder, which means less cleanup—always a win!
This has been a staple in my house for years, and it never fails to bring everyone to the table!
Why You’ll Love This Chicken Tortilla Soup
- Full of Bold Flavors – A delicious blend of spices, tender chicken, and creamy cheese creates the perfect bite.
- Easy to Make – Simple ingredients and a straightforward process make this a hassle-free dish.
- Great for Meal Prep – It tastes even better the next day, making it perfect for leftovers.
- Customizable – Adjust the spice level, swap ingredients, or add your favorite toppings.
- Family-Friendly – Both kids and adults will love this comforting soup.
Chicken Tortilla Soup Recipe
For this delicious soup recipe, you’ll need the following ingredients:
For the Soup:
- 2 large boneless chicken breast halves – Cooked and cut into bite-sized pieces for a hearty protein base.
- 2 garlic cloves, minced – Adds depth and warmth to the soup’s flavor.
- 20 oz can crushed tomatoes – Provides a rich, tangy base for the soup.
- 1 jalapeno pepper, seeded and diced – Gives the soup a mild heat kick.
- 32 oz chicken broth – Forms the base of the soup, adding depth and richness.
- 14 oz can black beans, drained – Adds texture and extra protein.
- 1/3 cup cheddar cheese, shredded – Melts into the soup for a creamy, cheesy consistency.
- 1/3 cup cream cheese, softened – Adds a creamy and slightly tangy touch.
- 14 oz can corn, drained – Contributes a sweet, juicy pop of flavor.
- 1 large onion, chopped – Gives the soup a fragrant, savory depth.
- 1/2 cup cilantro, chopped and divided – Adds freshness; some is used in the soup, and some as garnish.
- 1 lime, juiced – Balances the flavors with a hint of acidity.
- 1 1/2 tsp chili powder – Adds warmth and a mild kick of spice.
- Salt, to taste – Brings out the flavors of the ingredients.
For the Tortilla Strips:
- 1/4 cup olive oil – Helps crisp up the tortilla strips.
- 8 corn tortillas (6-inch tortillas) – Cut into thin strips and fried to crispy perfection.
For the Toppings:
- 1 avocado, diced – Creamy and rich, the perfect topping.
Optional Add-ons:
- Sour cream – For an extra creamy topping.
- Jalapeño slices – For extra heat.
- Crumbled queso fresco – Adds a mild, salty touch.
Step-by-Step Instructions for Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 2: Build the Soup Base
Add the crushed tomatoes, jalapeño, chili powder, and salt. Stir everything together to ensure the flavors combine well. Let it cook for about 5 minutes, allowing the spices to bloom and deepen the taste.
Step 3: Add the Chicken and Beans
Pour in the chicken broth and bring the mixture to a gentle simmer. Add the cooked chicken, black beans, corn, and half of the chopped cilantro. Stir well and let everything cook together for about 15-20 minutes, allowing the flavors to meld.
Step 4: Make It Creamy
Lower the heat and gradually stir in the cheddar cheese and softened cream cheese. Continue stirring until both cheeses are completely melted and blended into the soup. This step creates a rich and creamy texture. Finally, squeeze in the lime juice for a fresh burst of acidity that balances the flavors.
Step 5: Prepare the Tortilla Strips
Cut the corn tortillas into thin strips. Heat olive oil in a pan and fry the strips until golden brown and crispy, stirring occasionally to ensure even cooking. If baking, preheat your oven to 375°F and arrange the strips on a baking sheet. Bake for 10-12 minutes, flipping halfway through, until crisp.
Step 6: Assemble and Serve
Ladle the soup into bowls and top with crispy tortilla strips, avocado, the remaining chopped cilantro. Serve immediately and enjoy!
Best Paired With
- Mexican Rice – Complements the flavors with a delicious side.
- Grilled Cheese Quesadillas – A great dipping option.
- Chilled Margarita – A refreshing contrast to the warmth of the soup.
Storage and Serving
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container.
- Reheat gently on the stovetop or microwave.
Tips for Success
- Use Rotisserie Chicken – Saves time and adds extra flavor.
- Control the Spice Level – Add more jalapeños or chili powder for extra heat.
- Crispy Tortilla Strips Last Longer – Store them separately to keep them crunchy.
Substitutes and Variations
- Vegetarian Version: Use vegetable broth and swap chicken for extra beans.
- Dairy-Free: Use dairy-free cheese and omit cream cheese.
- Spicy Kick: Add a pinch of cayenne or hot sauce.
Nutritional Breakdown
| Nutrient | Amount (per serving) |
| Calories | 530 |
| Protein | 32g |
| Carbohydrates | 61g |
| Fat | 21g |
| Fiber | 12g |
FAQs
Can I make this in a slow cooker?
Yes! Add all ingredients (except cheese and tortillas) to a slow cooker and cook on low for 6 hours. Stir in cheese before serving.
Can I use canned chicken?
You can, but fresh or rotisserie chicken adds better flavor and texture.
Can I make it ahead of time?
Absolutely! The flavors deepen overnight, making it even tastier the next day.
What Others Are Saying About The Recipe
- Amanda L. – “I made this for my best friend’s birthday dinner, and she immediately asked for the recipe! The flavors were amazing, and the creamy cheese mixed with the crunchy tortillas was a perfect balance. This will definitely be a staple in my home from now on!”
- Jacob M. – “As someone who loves Mexican food but isn’t the best cook, I was surprised at how easy this was to make! The flavors were so deep and rich, and the lime added the perfect touch. I’m already planning to make it again next week!”
- Steph R. – “I had a long day and just wanted something warm and filling—this soup did the trick! The best part was customizing it with extra avocado and sour cream. It felt like a restaurant-quality meal without the hassle!”
- Ester C. – “I love making soups in bulk for meal prep, and this one was an absolute winner. The flavors actually got better overnight, and the homemade tortilla strips took it to the next level. Highly recommend!”
Final Thoughts
I love how adaptable this Chicken Tortilla Soup is. You can tweak the spice level, switch up the toppings, or even make it vegetarian. No matter how you enjoy it, one thing is for sure—this is comfort food at its finest. Happy cooking!