After a long day, there’s nothing more comforting than curling up with a warm bowl of soup. The moment I first tasted this Chicken Tortilla Soup, I knew I had found something special. Imagine the blend of rich, spiced tomato broth mingling with tender chicken and vibrant veggies, creating a dish that not only warms the belly but also the soul. As it simmers on the stovetop, the aromas of cumin and chili powder waft through the kitchen, inviting everyone to gather around the table.
This Creamy Chicken Tortilla Soup is a delightful balance of hearty and healthy, boasting customizable toppings that cater to everyone’s taste buds. With crispy homemade tortilla strips adding that perfect crunch, it’s an easy weeknight meal that feels anything but ordinary. Whether you’re sharing it with family or enjoying a quiet night in, this recipe is sure to become a cherished favorite in your culinary repertoire. Grab your apron, and let’s get cooking!
Why is this Chicken Tortilla Soup Recipe perfect?
Comforting warmth: The rich, spiced broth envelops you in cozy flavors, making it ideal for chilly evenings.
Customizable toppings: From creamy avocado to zesty lime, each bowl can be tailored to please every palate.
Healthy and hearty: Packed with lean protein and vibrant veggies, it’s a nutritious choice without sacrificing taste.
Quick and easy: With simple steps and minimal prep, this soup comes together in no time—perfect for busy nights.
Crowd-pleaser: Whether you’re hosting guests or enjoying a family dinner, this dish is sure to delight and impress!
Chicken Tortilla Soup Ingredients
For the Soup Base
- Ground Cumin – Adds warmth and earthy flavor; substitute with coriander for a different spice profile.
- Chili Powder – Provides heat and depth; adjust to taste depending on your heat preference.
- Salt – Enhances overall flavors; use kosher or sea salt and adjust based on dietary needs.
- Boneless, Skinless Chicken Breasts – The main protein base offering lean meat; chicken thighs can be used for a richer flavor.
- Extra-Virgin Olive Oil – For sautéing vegetables; can be substituted with avocado oil.
- Onion – Adds sweetness and depth; yellow or white onion works best.
- Jalapeño – Contributes heat; remove seeds for less spice or substitute with a milder pepper.
- Bell Peppers (Red and Green) – Adds sweetness and color; can swap with other colors or omit if desired.
- Garlic – Provides aromatic flavor; fresh is best, but garlic powder can be a quick substitute.
- Chipotle Chiles in Adobo – Adds smokiness and spice; adjust amount based on heat preference.
- Crushed Tomatoes – Forms the soup base; diced tomatoes can be used as an alternative.
- Low-Sodium Chicken Broth – Provides depth; vegetable broth can be used for a vegetarian option.
- Pinto Beans – Adds protein and creaminess; can substitute with black beans.
- Cornmeal – Thickens the soup; replace with masa harina for a similar result.
For the Garnish
- Corn Tortilla Strips – For garnish and texture; use store-bought or make your own.
- Toppings (Cheese, Avocado, Cilantro, Lime) – Customize according to preference for added flavor and freshness.
This Chicken Tortilla Soup recipe is not only flavorful but also offers a fantastic way to elevate your family mealtime!
How to Make Chicken Tortilla Soup
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Preheat oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures the chicken bakes evenly and doesn’t stick.
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Prepare chicken: Season boneless, skinless chicken breasts with extra-virgin olive oil, salt, cumin, and chili powder. Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C). Let cool before cubing.
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Sauté vegetables: In a large pot, heat a drizzle of olive oil. Add chopped onion, jalapeño, and bell peppers. Sauté for 6-8 minutes until softened and fragrant.
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Add garlic and spices: Stir in minced garlic and remaining spices, cooking for another 30 seconds until everything is aromatic. This step builds a fantastic flavor base.
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Incorporate tomatoes: Pour in crushed tomatoes and chopped chipotle chiles, stirring well. Allow to cook for 3-4 minutes until slightly reduced and flavors meld.
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Add broth and beans: Mix in your cubed chicken, low-sodium chicken broth, and pinto beans. Bring the mixture to a hearty boil, then reduce the heat.
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Thicken soup: Stir in cornmeal and let it simmer partially covered for about 15 minutes. This thickens the soup beautifully; feel free to add more broth if desired.
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Serve and enjoy: Ladle the soup into bowls and top generously with crispy tortilla strips, cheese, avocado, cilantro, and a squeeze of lime for that fresh flavor boost.
Optional: Garnish with a sprinkle of cheese for an extra creamy delight.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Chicken Tortilla Soup
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Fridge: Store leftovers in an airtight container for up to 4 days. This keeps the flavors fresh while ensuring your Chicken Tortilla Soup remains delicious and safe to enjoy.
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Freezer: For longer storage, freeze the soup in a sturdy container for up to 3 months. Let the soup cool completely before sealing to prevent freezer burn.
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Reheating: Thaw overnight in the refrigerator, then reheat on the stove on medium heat, stirring occasionally until warmed through. You may want to add a splash of broth to restore the original texture.
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Avoiding Splitting: If reheating on the stovetop, do so gently to prevent the cream from splitting, ensuring a smooth, comforting bowl of Chicken Tortilla Soup!
What to Serve with Chicken Tortilla Soup?
Embrace a feast of flavors and textures alongside your warm bowl of soup, elevating every meal experience.
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Crispy Tortilla Chips: Perfectly crunchy, they add a delightful texture contrast and are ideal for scooping up that tempting soup.
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Avocado Slices: Creamy and rich, avocado adds a smooth element that balances the heat from the jalapeños and spices brilliantly.
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Fresh Cilantro: A sprinkle of this fragrant herb enhances the soup’s flavor profile, adding brightness to each delicious spoonful.
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Lime Wedges: A squeeze of lime brightens every bite, offering a zesty kick that cuts through the richness of the soup.
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Mexican Street Corn: This sweet and spicy dish adds a touch of celebration to your dinner table, complementing the hearty soup beautifully.
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Margaritas: These refreshing cocktails provide a delightful pairing, with their citrusy flavor echoing the soup’s spices perfectly.
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Cheesy Quesadillas: Warm, cheesy quesadillas are a crowd-pleaser, offering gooey goodness that pairs wonderfully with the tender chicken in soup.
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Churros: End your meal on a sweet note with these cinnamon-sugar treats, a delightful finish to a heartwarming dinner.
Each of these options enhances the comforting nature of Chicken Tortilla Soup, making for an inviting and delicious dining experience.
Expert Tips for Chicken Tortilla Soup
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Use a Thermometer: Ensure your chicken is fully cooked by checking the internal temperature reaches 165°F (74°C) to avoid any food safety issues.
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Adjust Spice Levels Early: Control the heat of your Chicken Tortilla Soup by adjusting spices during cooking, allowing you to customize the flavor profile.
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Thicken Wisely: If you prefer a thicker soup, let it simmer longer or add more cornmeal instead of rushing it; this enhances the texture beautifully.
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Prep Your Toppings in Advance: Having toppings like cheese, avocado, and lime ready will elevate your soup experience and allow for personalized servings.
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Sauté Time Matters: Ensure veggies are sautéed long enough to soften and release their flavors, creating a rich aroma that enhances the soup’s taste.
Chicken Tortilla Soup Variations
Feel free to mix things up and make this soup your own with these delicious options!
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Chicken Thighs: Swap chicken breasts for thighs for added richness and tenderness in every spoonful. The deeper flavor really elevates the dish.
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Vegetarian Option: Omit the chicken completely and add extra beans or lentils for a hearty, protein-packed alternative. You won’t miss the meat!
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Spicy Kick: For a bolder flavor, toss in diced habanero or serrano peppers. Just a little heat can take the soup to the next level!
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Creamy Twist: Stir in a dollop of sour cream or crème fraîche right before serving for a luscious, creamy finish. It brings a lovely tang that complements the spices.
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Bean Alternatives: Replace pinto beans with black beans or even kidney beans for a different texture and flavor profile. Each variety adds its unique charm.
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Thickening Options: Instead of cornmeal, use masa harina or even crushed tortilla chips for thickening. Each option adds a different layer of flavor.
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Herb Infusion: Add fresh herbs like cilantro or oregano during the final minutes of cooking for a fragrant pop. It’s a simple way to boost freshness!
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Crispy Tortilla Varieties: Try frying your home tortillas in coconut oil for a tropical twist, or season your strips with lime and chili powder for a zesty crunch.
Explore these variations to create your perfect bowl of Chicken Tortilla Soup, tailored just for you!
Make Ahead Options
These Chicken Tortilla Soup preparations are perfect for busy home cooks looking to save time during the week! You can chop and sauté the vegetables up to 3 days in advance, storing them in an airtight container in the refrigerator. The cubed chicken can also be cooked, cooled, and refrigerated for up to 24 hours before adding it to the soup. When you’re ready to enjoy the soup, simply combine the prepared ingredients in a pot with the broth and beans, and simmer until heated through. This way, you’ll have a rich, delicious Chicken Tortilla Soup ready in no time, just as comforting and satisfying as if you had made it fresh that day!
Chicken Tortilla Soup Recipe FAQs
What is the best way to select ripe ingredients for this soup?
Absolutely! For tomatoes, choose ones that are firm but slightly yielding to pressure, indicating ripeness. Fresh peppers should be vibrant with no blemishes; look for bell peppers that are shiny and free of dark spots. When selecting avocados, aim for ones that give slightly when pressed, indicating they are ready to eat.
How long can I store leftover Chicken Tortilla Soup in the fridge?
You can store your Chicken Tortilla Soup in an airtight container in the refrigerator for up to 4 days. This ensures the flavors remain fresh, giving you a comforting meal ready to enjoy again or share!
Can I freeze Chicken Tortilla Soup, and if so, how?
Yes! To freeze your Chicken Tortilla Soup, allow it to cool completely before transferring to a sturdy, freezer-safe container. It can be stored for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator, then reheat gently on the stove, adding a splash of broth if necessary to maintain texture.
What should I do if my soup is too thick after cooking?
Very! If you find your soup has thickened more than you’d like, simply add a bit of low-sodium chicken broth or water while stirring. This will help reach your desired consistency. Always taste and adjust the seasoning afterward to keep the flavors balanced.
Are there any dietary considerations for this Chicken Tortilla Soup?
Certainly! If you have allergies, ensure that the spices and toppings you use are safe for your diet. Additionally, for those avoiding gluten, check that your corn tortilla strips are gluten-free, or opt for alternative toppings like crushed corn chips. If you’re catering to vegetarians, swap out the chicken for more beans or lentils for added protein.
Can I customize this soup for my family’s preferences?
Absolutely! This Chicken Tortilla Soup is very adaptable. Feel free to swap in any proteins like shredded turkey or even tofu for a vegetarian version. You can also adjust the spice levels based on your family’s preferences by using milder or hotter peppers as desired. The more the merrier!
Delicious Chicken Tortilla Soup Recipe for Cozy Nights
Ingredients
Equipment
Method
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Season chicken breasts with olive oil, salt, cumin, and chili powder. Bake for 15-20 minutes until 165°F. Let cool before cubing.
- In a large pot, heat olive oil. Add onion, jalapeño, and bell peppers. Sauté for 6-8 minutes.
- Stir in minced garlic and remaining spices for another 30 seconds.
- Add crushed tomatoes and chipotle chiles, cooking for 3-4 minutes.
- Mix in cubed chicken, broth, and pinto beans. Bring to boil, then reduce heat.
- Stir in cornmeal and simmer partially covered for about 15 minutes.
- Ladle soup into bowls and top with tortilla strips, cheese, avocado, cilantro, and lime.