The first chill in the air always makes me crave something warm and comforting. That’s when I turn to my favorite Chicken Tortilla Soup—a dish bursting with flavors that transport me straight to a cozy kitchen. The sizzle of sautéing onions and garlic fills the room, mingling perfectly with the earthy aromas of cumin and paprika, making it impossible to resist sneaking a taste.
What I love most about this recipe is its simplicity and versatility. It’s a one-pot wonder that not only nourishes your body but warms your soul. Whether you’re preparing it for a weeknight family dinner or impressing friends with a hearty meal, this soup is sure to be a crowd-pleaser. With tender chicken, vibrant vegetables, and a sprinkle of fresh cilantro and avocado, every bowl feels like a hug from the inside. Let’s dive into this delightful recipe that’s as easy to whip up as it is satisfying!
Why is Chicken Tortilla Soup so irresistible?
Comforting and Savory: This soup combines the warmth of homemade ingredients with deep, rich flavors that feel like a comforting hug.
One-Pot Wonder: Save time on cleanup—everything cooks in one pot, making it perfect for busy weeknights or gatherings.
Customizable: Adjust the spice level or add your favorite toppings like cheese, jalapeños, or sour cream to suit your taste.
Nourishing: Packed with vegetables and protein, this dish is nutritious and satisfying, perfect for both body and soul.
Make-Ahead Magic: Perfect for meal prep! Whip up a big batch and enjoy delicious leftovers throughout the week.
Chicken Tortilla Soup Ingredients
Dive into the vibrant flavors of your homemade Chicken Tortilla Soup with these comforting ingredients.
For the Soup Base
- Olive oil – Adds a rich flavor and helps to sauté the vegetables perfectly.
- Chopped yellow onion – Provides a sweet and savory foundation for your broth.
- Chopped poblano chile – Introduces a gentle spice and depth that’s key to this dish.
- Finely chopped garlic – Infuses the soup with aromatic goodness.
- Ground cumin – Essential for that warm, earthy flavor that elevates your Chicken Tortilla Soup.
- Paprika – Adds a hint of smokiness and vibrant color.
- Chili powder – Provides a kick of heat and depth of flavor.
For the Broth and Veggies
- Chicken broth – Creates a rich and savory base for the soup.
- Frozen corn kernels – Sweet pops of corn add delightful texture and sweetness.
- Tomato sauce – Balances the spice with its natural sweetness.
- Black beans – Packed with protein for a hearty, filling meal.
- Fire-roasted diced tomatoes with green chiles – Adds a smoky, zesty touch that brightens the soup.
For the Chicken
- Bone-in, skinless chicken breasts – They provide flavor and moisture as they cook.
For Garnishing
- Fresh cilantro – A fragrant herb that adds brightness to each bowl.
- Fresh lime juice – Brightens the flavors and adds a refreshing zing.
- Avocado slices – Creaminess that perfectly complements the soup.
- Tortilla strips – Add a delicious crunch and texture contrast.
- Lime wedges – For an extra burst of citrus on top!
Each of these ingredients plays a vital role in making your Chicken Tortilla Soup a cozy, heartwarming dish that you’ll cherish for years to come.
How to Make Chicken Tortilla Soup
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Heat the Oil: Warm 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once it’s shimmering, add 1 1/2 cups of chopped yellow onion, 1 cup of chopped poblano chile, and 1 tablespoon of finely chopped garlic. Sauté, stirring often, for about 3 minutes or until the vegetables soften slightly.
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Toast the Spices: Stir in 1 teaspoon each of ground cumin, paprika, and chili powder into the Dutch oven. Keep stirring for around 1 minute until the spices are toasted and fragrant, filling your kitchen with irresistible aromas.
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Combine Ingredients: Pour in 4 cups of chicken broth, 1 cup of frozen corn kernels, 1 can (15 oz.) of tomato sauce, 1 can (15 oz.) of drained and rinsed black beans, and 1 can (10 oz.) of fire-roasted diced tomatoes with green chiles (undrained). Mix everything together and bring to a boil over medium-high heat, then add the 2 bone-in, skinless chicken breasts.
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Simmer the Chicken: Reduce the heat to medium-low and let the soup simmer uncovered for 30 to 35 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. Carefully use tongs to transfer the chicken to a cutting board.
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Shred the Chicken: Allow the chicken to cool for about 5 minutes until it’s manageable. Shred it into bite-sized pieces using two forks and discard the bones lovingly.
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Meld the Flavors: Return the shredded chicken to the soup in the Dutch oven, and cook over medium-low heat for an additional 10 minutes, stirring occasionally. Once done, remove from heat and stir in 1/4 cup of chopped fresh cilantro and 1 tablespoon of fresh lime juice.
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Serve and Garnish: Divide the soup evenly among 6 bowls. Top each with creamy avocado slices, crunchy tortilla strips, lime wedges, and more chopped cilantro for that final touch. Serve warm and enjoy the comforting flavors!
Optional: Sprinkle with shredded cheese for a rich and melty finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Tortilla Soup preparations are perfect for busy weeknights! You can chop the vegetables (onion, poblano, garlic) and store them in the refrigerator up to 3 days in advance to save time. Additionally, you can shred the chicken and keep it in an airtight container, ensuring it stays moist for up to 2 days. To keep the flavors intact, make the soup base (without chicken) and refrigerate it for up to 24 hours. When you’re ready to serve, simply heat the soup on the stovetop until steaming, add the shredded chicken back in, and stir in the cilantro and lime juice. This way, you’ll enjoy a comforting Chicken Tortilla Soup with minimal effort!
What to Serve with Chicken Tortilla Soup?
Creating a well-rounded meal is easy when you pair your comforting soup with delightful accompaniments.
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Crispy Cornbread: The sweet, buttery texture of homemade cornbread complements the soup’s spice, perfect for dipping.
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Grilled Cheese Sandwich: Melty cheese and crispy bread offer a warm contrast, making every bite satisfying. Dip it into your soup for an extra treat!
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Mexican Street Corn Salad: This zesty salad adds crunch and brightness, balancing the warmth of the soup with fresh notes. Enjoy it alongside for a flavor explosion!
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Guacamole and Chips: Creamy guacamole with crunchy tortilla chips creates a festive starter that complements the soup’s flavors.
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Salsa Fresca: Fresh tomatoes, cilantro, and lime juice bring a vibrant punch, enhancing the meal’s overall freshness and zing.
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Lime Agua Fresca: Refreshing and slightly sweet, this beverage offers a perfect cooling contrast to the warm spices of the soup.
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Chocolate Flan: For dessert, indulge in a rich, creamy chocolate flan to satisfy your sweet tooth after a savory main course.
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Tropical Fruit Salad: A light, refreshing salad with citrus and tropical fruits cleanses the palate, making it a great finish to your meal.
Each of these pairings enhances the heartwarming experience of enjoying your Chicken Tortilla Soup, creating a comforting and satisfying meal that will leave everyone feeling content and cherished.
Storage Tips for Chicken Tortilla Soup
Fridge: Store leftover Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. This helps maintain freshness and flavors.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top of the container, as the soup will expand when frozen.
Reheating: Thaw overnight in the fridge before reheating. Warm on the stove over medium heat until heated through. Add a splash of chicken broth if the soup thickens too much.
Garnishes: Keep garnishes like avocado and tortilla strips separate until ready to serve for the best texture and taste.
Tips for the Best Chicken Tortilla Soup
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Choose Quality Chicken: Use bone-in, skinless chicken breasts for richer flavor and moisture. Avoid overcooking to keep the chicken tender.
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Sauté Slowly: Take your time sautéing onions, chiles, and garlic. This builds a flavor base that makes your Chicken Tortilla Soup irresistible.
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Customize the Heat: Adjust the amount of chili powder and poblano chiles to suit your spice preference. Taste as you go for the perfect balance.
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Fresh Herbs Matter: Use fresh cilantro and lime juice right before serving. This adds brightness and enhances the overall flavor of your soup.
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Perfectly Crunchy Tortilla Strips: Fry or bake tortilla strips until golden brown for added texture. Avoid sogginess by adding them just before serving.
Chicken Tortilla Soup Variations
Feel free to explore these delightful twists to make this soup your own!
- Vegetarian: Swap the chicken for cubed tofu or add more beans and veggies for a hearty, meat-free option.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce to elevate the heat level and awaken your taste buds.
- Creamy Texture: Stir in a dollop of sour cream or Greek yogurt just before serving for a rich, creamy finish.
- Herb Boost: Experiment with fresh herbs like oregano or parsley for an aromatic touch that enhances flavor complexity.
- Mexican Street Corn Style: Toss in crumbled cotija cheese and a sprinkle of chili powder for that classic elote-inspired twist!
- Quinoa Addition: Substitute half the beans with cooked quinoa to add protein and a delightful texture to your soup.
- Coconut Curry: Incorporate coconut milk and curry powder for a unique fusion that creates a rich and tropical flavor.
- Chunky Style: Replace shredded chicken with diced chicken thighs for more bite and a juicy experience that’s oh-so-satisfying.
Chicken Tortilla Soup Recipe FAQs
What is the best way to select ripe ingredients for Chicken Tortilla Soup?
Absolutely! When choosing ingredients, look for firm, vibrant poblanos with a glossy skin and avoid any with dark spots or wrinkles. For onions, opt for those that feel heavy for their size and have a clean, dry outer skin. Fresh cilantro should smell fragrant and have bright green leaves without wilting. If possible, buy chicken breasts that are organic or free-range for the most flavor.
How should I store leftover Chicken Tortilla Soup?
Very simply! Store leftover soup in an airtight container in the refrigerator, where it will keep fresh for up to 3 days. Be sure to let the soup cool to room temperature before sealing. For the best quality, I recommend labeling the container with the date so you know when to enjoy it!
Can I freeze Chicken Tortilla Soup?
Yes, you can! To freeze, first let the soup cool completely. Then, pour it into freezer-safe containers, leaving about an inch of space at the top for expansion. Seal tightly, label them, and keep in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat on the stove or in the microwave.
What should I do if my Chicken Tortilla Soup is too salty?
If your soup ends up a bit saltier than expected, you can balance it by adding a splash of fresh lime juice or incorporating more unsalted chicken broth or water. Another trick is to add a peeled potato during simmering, which will absorb some saltiness. Just remember to remove the potato before serving!
Are there any dietary considerations for this Chicken Tortilla Soup?
Indeed! This soup is naturally gluten-free, but be sure to check the labels on your canned ingredients to confirm. For those avoiding dairy, skip cheese or sour cream as toppings. If you have any spice allergies, adjust the chili powder and poblano chiles or swap them with bell peppers for a milder flavor. Always consult your healthcare provider for dietary adaptations.
How can I make Chicken Tortilla Soup spicier?
If you’re looking to turn up the heat in your Chicken Tortilla Soup, consider adding fresh jalapeños or a dash of cayenne pepper while cooking. You can also finish your bowls with sliced fresh chiles or a drizzle of a spicy sauce like Tabasco. The more the merrier when it comes to flavor!
Delicious Chicken Tortilla Soup to Warm Your Soul
Ingredients
Equipment
Method
- Heat the oil in a large Dutch oven over medium-high heat. Add onions, poblano, and garlic, and sauté for about 3 minutes.
- Stir in cumin, paprika, and chili powder. Toast the spices for about 1 minute.
- Add chicken broth, corn, tomato sauce, black beans, and fire-roasted tomatoes. Bring to a boil, then add chicken.
- Simmer uncovered for 30 to 35 minutes until chicken is cooked through. Transfer chicken to a cutting board.
- Shred the chicken into bite-sized pieces and discard the bones.
- Return shredded chicken to the soup and cook for an additional 10 minutes. Stir in cilantro and lime juice.
- Serve the soup in bowls and top with avocado, tortilla strips, and lime wedges.