There’s something truly comforting about a bowl of classic chicken tortilla soup. Filled with tender chicken, vibrant vegetables, and crispy tortilla strips, this dish brings everyone to the table. It’s perfect for cozy family dinners or a casual get-together with friends.
Classic Chicken Tortilla Soup
Equipment
- 1 Large Pot
- 1 Skillet for frying tortilla strips
- 1 Knife
- 1 Cutting Board
- 1 Paper towels for draining tortilla strips
Ingredients
Soup
- 2 cooked chicken breasts shredded (use rotisserie or home-cooked)
- 2 breast chicken cooked, shredded
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 red bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 4 cup chicken broth
- 14 oz crushed tomatoes 1 can
- 1 cup frozen corn
- 14 oz black beans drained and rinsed, 1 can
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 1 lime juice
Tortilla Strips & Garnishes
- Corn tortillas for strips, vegetable oil for frying
- 6 corn tortillas for strips
- 1 cup vegetable oil for frying, as needed
- optional garnishes chopped cilantro, diced avocado, sliced jalapeño, shredded cheese, alcohol-free sour cream, lime wedges
Instructions
Tortilla Strips
- Cut corn tortillas into thin strips. Heat vegetable oil in a skillet over medium heat. Fry the strips until crispy, then drain on paper towels and sprinkle with a little salt.
Soup
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 3 to 4 minutes.
- Stir in ground cumin, chili powder, and smoked paprika, cooking for 1 minute so the spices become fragrant.
- Pour in the chicken broth and crushed tomatoes. Stir well and bring to a gentle simmer.
- Add the shredded chicken, corn, black beans, salt, and pepper. Simmer for 10 to 15 minutes until everything is heated through and flavors mingle.
- Squeeze in the lime juice. Ladle soup into bowls and top with crispy tortilla strips and your favorite garnishes.
Notes
Nutrition
Why You’ll Love This Classic Chicken Tortilla Soup
This soup is hearty, flavorful, and simple to make at home. The rich broth is packed with bold spices and fresh ingredients, making every spoonful satisfying. Whether you need an easy weeknight meal or something special for guests, this soup always pleases!
Classic Chicken Tortilla Soup Ingredients & Substitutions
- 2 cooked chicken breasts, shredded (use rotisserie or home-cooked)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (14 oz) can crushed tomatoes
- 1 cup frozen corn
- 1 (14 oz) can black beans, drained and rinsed
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Corn tortillas (for strips), vegetable oil for frying
- Optional garnishes: chopped cilantro, diced avocado, sliced jalapeño, shredded cheese, alcohol-free sour cream, lime wedges
You can use turkey instead of chicken or add extra vegetables for more flavor. For a lighter version, bake the tortilla strips instead of frying.
Step-by-Step Instructions to Make Classic Chicken Tortilla Soup
Step 1: Prepare the Tortilla Strips
Cut corn tortillas into thin strips. Heat vegetable oil in a skillet over medium heat. Fry the strips until crispy, then drain on paper towels and sprinkle with a little salt.
Step 2: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 3 to 4 minutes.
Step 3: Add Spices
Stir in ground cumin, chili powder, and smoked paprika, cooking for 1 minute so the spices become fragrant.
Step 4: Build the Soup
Pour in the chicken broth and crushed tomatoes. Stir well and bring to a gentle simmer.
Step 5: Add Chicken and Veggies
Add the shredded chicken, corn, black beans, salt, and pepper. Simmer for 10 to 15 minutes until everything is heated through and flavors mingle.
Step 6: Finish with Lime
Squeeze in the lime juice. Ladle soup into bowls and top with crispy tortilla strips and your favorite garnishes.
Tips for Success
Use freshly squeezed lime juice for the brightest flavor. Homemade fried tortilla strips offer the best crunch, but baked or store-bought work in a pinch. Taste as you go and adjust seasonings to suit your family.
Variations of Classic Chicken Tortilla Soup
Try adding diced zucchini or carrots for extra veggies. Want it spicier? Toss in a chopped chipotle pepper or more jalapeño. For a vegetarian version, skip the chicken and add extra beans or tofu.
Serving Suggestions: What to Pair with Classic Chicken Tortilla Soup
This soup pairs beautifully with a side of warm cornbread, Mexican rice, or a crisp green salad. Add a platter of sliced avocado, pico de gallo, and extra lime wedges for a festive spread.
Storage & Reheating Instructions
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat or in the microwave. Keep tortilla strips separate until serving so they stay crunchy. The soup also freezes well for up to 2 months.
Memories Made Around the Table
This soup always brings back memories of cozy nights at home, laughing and sharing stories over generous bowls. It’s become a favorite family tradition, especially during cooler weather or when someone needs a little comfort.
FAQs
Can I make this ahead of time?
Yes, you can prepare the soup a day in advance. Just store the tortilla strips separately and reheat before serving.
What are the best toppings?
Popular toppings include avocado, cilantro, shredded cheese, jalapeños, alcohol-free sour cream, and extra crispy tortilla strips.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken makes this recipe even faster and adds wonderful flavor to the soup.
Final Thoughts
Classic chicken tortilla soup is a timeless dish that’s easy to make and sure to please a crowd. I hope this recipe brings warmth and joy to your table, just as it does for mine!