This easy Chicken Tortilla Soup recipe comes together in one pot and is perfect any night of the week. It's filled with tender shredded chicken, beans, corn, and a seasoned broth, then topped with freshly fried tortilla strips for the best crunch.
Much like my Ground Beef Taco Soup recipe, this Chicken Tortilla Soup is loaded with flavor and so simple to make homemade. Everything builds in one pot, starting with frying the tortilla strips, then searing the chicken, and finally layering the broth and vegetables. It's cozy, comforting and one of my favorite soups to batch cook and freeze for later meals.
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Key Ingredients & Substitutions
- Chicken-Use what you have on hand. Boneless skinless chicken breasts or thighs both work beautifully.
- Tortillas-I thinly slice corn tortillas and fry them right in the same pot I'll use for the soup. This adds great flavor from the beginning. You can skip this step and use store bought tortillas strips if you prefer.
- Seasonings-I use a handful of spices similar to what you'd find in a taco seasoning blend. If you want to keep it extra simple, substitute with your favorite taco mix to taste.
- Chicken Stock-Always a great start to a tasty soup. Substitute with chicken broth if that is what you have.
How To Make Chicken Tortilla Soup
This soup comes together easily with layers of flavor built right in the pot. Here's my process:
Step 1: Fry thin tortilla strips until crispy and golden. Place them on a paper towel lined plate and set aside.
Step 2: Season the chicken and sear on both sides until fully cooked. Remove from the pot and set aside to cool, then shred it.
Step 3: Add the diced bell peppers and onions to the pot and sauté until tender.
Step 4: Stir in the minced garlic, tomato paste, and remaining spices. Cook for 1 minute to bring out the flavor.
Step 5: Add the chicken stock, canned tomatoes, beans, corn, and shredded chicken. Simmer for 15 minutes. Taste and adjust the seasonings if needed.
Step 6: Serve topped with crispy tortillas strips, a squeeze of fresh lime juice, fresh cilantro and diced avocado. Enjoy!
👉 Tips
- Using rotisserie chicken is a great shortcut to cut down on the cooking time.
- Use any color bell pepper you like, or swap with poblano pepper to change up the flavor.
- If you don't have tomato paste, use 3 tablespoons of tomato sauce instead.
- For a thicker soup, mash a few beans before adding the rest.
- Add sliced jalapeños for a little heat.
- Shredded cheese like cheddar or Monterey Jack are great toppings you can serve with the soup.
This Chicken Tortilla Soup is always a hit in my kitchen, and I can't wait for you to make it. I love serving mine with extra crispy tortilla strips and lots of lime juice!
-Sky🩷
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📖 Recipe
Chicken Tortilla Soup
Ingredients
- ½ cup vegetable oil or any other neutral tasting oil
- 5 soft corn tortillas cut into strips
- 1 pound chicken breasts boneless, skinless
- 2 teaspoons salt
- ¾ teaspoon pepper
- ½ teaspoon garlic powder
- 2 teaspoons chili powder
- 1 tablespoon cumin
- ½ teaspoon smoked paprika or regular
- ¼ teaspoon coriander optional
- ½ teaspoon onion powder
- ¼ teaspoon chipotle powder
- ½ teaspoon dried oregano
- 1 cup green bell pepper small diced
- 1 cup yellow or white onion small diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 5 cups chicken stock
- 14.5 ounce can petite diced tomatoes drained
- 15 ounce can black beans drained and rinsed
- 15 ounce can corn drained
Instructions
- In a large pot add the ½ cup of oil and heat to 350°F. Fry the tortilla strips until crisp and golden, working in batches if needed. Transfer to a paper towel lined plate, sprinkle with a little salt and set aside. Turn the heat off and carefully discard half of the oil.
- In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon coriander and ½ teaspoon onion powder. Mix until fully combined, then season the chicken on both sides.
- Place the pot over medium heat then add the chicken and cook on both sides until browned and fully cooked. Remove from the pot and set aside to cool.
- Now add the diced bells peppers and onions to the pot and sauté until tender. Stir in the minced garlic, tomato paste, and remaining spices. Cook for 1 minute. (2 teaspoons cumin, 1 teaspoon chili powder, ¼ teaspoon chipotle powder, ½ teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon pepper)
- Pour in the chicken stock, then add the tomatoes, beans, and corn. Shred or chop the chicken and return it to the pot. Stir together then bring to a simmer. Cook for 15 minutes. Top with your favorite toppings and fried tortilla strips. Enjoy!
Notes
- Fresh Lime Juice (a must!)
- Cilantro
- Diced Avocado
- Shredded cheese like cheddar or Monterey Jack are great toppings you can serve with the soup.
Sonya says
This is delicious! One of my favorites!