Chicken Tortilla Soup Recipe
If you are craving a bowl of comfort that’s bursting with bold flavors and satisfying textures, look no further than Chicken Tortilla Soup. This vibrant soup combines tender, juicy chicken thighs slow-simmered in a rich broth infused with smoky spices, fresh jalapeño heat, and the tangy sweetness of crushed tomatoes. Each spoonful delivers a hearty, soul-warming experience elevated by crispy tortilla strips and bright garnishes that make this classic Mexican-inspired dish a true crowd-pleaser any day of the week.
Ingredients You’ll Need
These ingredients are a perfect balance of pantry staples and fresh produce that come together effortlessly to build layers of flavor, texture, and color in your Chicken Tortilla Soup. Each item plays a crucial role in creating that iconic taste you’ll want to savor over and over.
- 2 tablespoons olive oil: For sautéing the aromatics and giving a rich base to the soup.
- 1 red onion, diced: Adds sweetness and depth as it softens in the pot.
- 4 cloves garlic, minced: Brings robust flavor and a lovely aromatic kick.
- 1 jalapeño, minced: Offers just the right amount of heat to wake up your taste buds without overpowering the dish.
- 1-2 teaspoons cumin and/or chili powder: Essential spices that contribute smoky warmth; adjust the amount to your preferred spice level.
- A pinch of dried oregano: Mexican oregano if you can find it adds an herbaceous, slightly citrusy touch that’s traditional in this soup.
- One 28-ounce can crushed tomatoes: Creates a rich, tangy, and vibrant red base that gives the soup its character.
- 2 1/2 – 3 cups vegetable broth: Used to achieve the perfect soup consistency and add savory depth.
- 1 pound boneless skinless chicken thighs: Juicy and tender, they shred beautifully to soak up all those spices and broth flavors.
- 1 1/2 teaspoons salt: To season and enhance all the other ingredients.
- 1 can pinto beans, drained and rinsed: Adds heartiness and creaminess to the soup.
- Crispy tortilla strips, cilantro, lime, cotija or sour cream: Fantastic toppings that offer varying textures and fresh bursts of flavor.
How to Make Chicken Tortilla Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a soup pot over medium heat. Toss in the diced red onion, garlic, and minced jalapeño along with the cumin, chili powder, and oregano. Sauté this vibrant mix for about 5 to 10 minutes, or until everything is wonderfully soft and fragrant. This step is where your kitchen starts to fill with the promise of that bold, unmistakable aroma that signals a truly delicious Chicken Tortilla Soup.
Step 2: Simmer the Soup
Next, pour in the crushed tomatoes and vegetable broth, then nestle the raw chicken thighs right into the simmering mixture. Sprinkle with salt and let it all bubble away gently for 10 to 15 minutes, until the chicken is cooked through and tender. This simmering process allows the flavors to marry beautifully, creating a richly tinted broth that’s both comforting and exciting.
Step 3: Shred the Chicken and Finish
Once the chicken is ready, remove it from the pot to cool just enough so you can handle it. Shred and chop the chicken into small, bite-sized pieces that will invite you to savor every spoonful. Stir the shredded chicken back into the pot, along with the rinsed pinto beans. If you like your soup a little thinner, simply add more broth here. The final stir brings everything together before you hit that glorious finishing touch—toppings!
How to Serve Chicken Tortilla Soup
Garnishes
The toppings are what transform this soup from delicious to unforgettable. Sprinkle crispy tortilla strips over the top to add crunch, scatter fresh cilantro leaves for a bright, herbaceous lift, and add crumbled cotija or a dollop of sour cream or Mexican crema to bring creamy, cooling balance. A generous squeeze of lime juice just before serving wakes up all the vibrant flavors and ties everything together.
Side Dishes
This Chicken Tortilla Soup pairs beautifully with a side of warm corn tortillas or soft flour tortillas, perfect for dipping. You could also serve alongside a light Mexican-style salad or even some pickled jalapeños for those who enjoy an extra spark of heat. These complementing sides keep the meal balanced and rounded, making it feel special yet satisfying.
Creative Ways to Present
Want to impress your guests? Serve the Chicken Tortilla Soup in individual bowls garnished with mini tortilla cups filled with sour cream and avocado slices. Or layer tortilla strips at the bottom of clear glasses and ladle the soup over for a stunning layered effect that’s as fun to look at as it is to eat. Small ramekins of toppings allow everyone to customize their bowl, making meal time interactive and joyful.
Make Ahead and Storage
Storing Leftovers
Chicken Tortilla Soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting overnight, making leftovers an absolute treat. Just be sure to store the crispy tortilla strips separately to keep them from getting soggy.
Freezing
If you’d like to save some for later indulgence, this soup freezes well. Allow it to cool completely, then pour into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator to preserve texture and flavor.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a little extra broth or water if it has thickened too much. Avoid reheating in the microwave if possible, as slow stovetop warming brings back the fresh flavors and consistent texture best.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! While chicken thighs stay juicy and tender, chicken breasts will work fine if you prefer leaner meat. Just be careful not to overcook them, as they tend to dry out faster.
How spicy is Chicken Tortilla Soup?
The heat level can easily be adjusted to your liking. The jalapeño and spices add warmth, but feel free to reduce the jalapeño or increase chili powder for more kick. It’s a versatile soup that welcomes your personal taste preference.
Can I make this soup vegetarian or vegan?
Yes! Swap the chicken thighs for extra beans or vegetables like zucchini and add vegetable broth instead of chicken broth. You can also skip the cheese and sour cream or use plant-based alternatives for a vegan version.
What can I use if I don’t have cotija cheese?
Feta cheese is a good substitute since it shares a similar crumbly texture and briny flavor. Parmesan can also work in a pinch, though it will add a slightly different taste.
How do I make homemade crispy tortilla strips?
Simply cut corn tortillas into thin strips and fry them in hot oil until golden and crisp, then drain on paper towels and lightly salt. You can also bake them at 375°F until crunchy for a healthier option.
Final Thoughts
Chicken Tortilla Soup is one of those irresistible dishes that feels like a warm hug on a chilly evening, yet is bright and lively enough to enjoy any time. Its combination of hearty ingredients, bold spices, and crunchy toppings makes it both nourishing and exciting. Once you try this recipe, it’s sure to become a beloved staple in your kitchen—perfect for sharing with friends and family or savoring all by yourself.
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Chicken Tortilla Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A flavorful and hearty Chicken Tortilla Soup featuring tender shredded chicken thighs simmered with tomatoes, spices, and beans, topped with crispy tortilla strips, fresh cilantro, lime, and creamy cotija cheese or sour cream for a comforting and satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced
- 1–2 teaspoons cumin and/or chili powder
- A pinch of dried oregano (preferably Mexican oregano)
- One 28-ounce can crushed tomatoes
- 2 1/2 – 3 cups vegetable broth
- 1 pound boneless skinless chicken thighs
- 1 1/2 teaspoons salt
- 1 can pinto beans, drained and rinsed
Toppings
- Crispy tortilla strips
- Fresh cilantro leaves
- Lime wedges
- Cotija cheese or sour cream (crema)
Instructions
- Sauté Aromatics: Heat olive oil in a soup pot over medium heat. Add the diced red onion, minced garlic, minced jalapeño, cumin and/or chili powder, and dried oregano. Sauté for 5-10 minutes until the vegetables are very soft and fragrant.
- Add Liquids and Chicken: Pour in the crushed tomatoes and vegetable broth. Add the boneless skinless chicken thighs along with the salt. Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is fully cooked through.
- Shred Chicken and Combine: Remove the chicken thighs from the pot and allow them to cool enough to handle. Shred the chicken into small, bite-sized pieces and then stir it back into the soup along with the rinsed pinto beans. Adjust the consistency by adding more broth if desired.
- Serve and Garnish: Ladle the soup into bowls and top generously with crispy tortilla strips, fresh cilantro, crumbled cotija cheese or a dollop of sour cream, and a squeeze of lime juice for added brightness and flavor.
Notes
- You can adjust the spice level by varying the amount of jalapeño and chili powder.
- Substitute vegetable broth with chicken broth for a richer flavor if desired.
- For a gluten-free version, ensure tortilla strips are made from corn tortillas.
- The soup can be made ahead and reheated; flavors improve after resting.
- Leftover soup freezes well for up to 3 months.
- Feel free to add corn or chopped bell peppers for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 270
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
Keywords: Chicken tortilla soup, Mexican chicken soup, spicy chicken soup, tortilla strips, comfort food
