How My Chicken Tortilla Soup Became a Cold-Weather Favorite
Whenever the weather turns chilly, I find myself craving a big, comforting bowl of soup. That’s exactly how my Chicken Tortilla Soup came to life. One weekend, I had leftover rotisserie chicken, some tomatoes, corn, and a few tortillas sitting in my pantry. I tossed everything together, added a few spices, and let it simmer away and from the first spoonful, I knew this recipe was a keeper.
The broth is smoky, tangy, and just the right amount of spicy. The shredded chicken makes it hearty, and the crisp tortilla strips on top add the perfect crunch. It’s one of those soups that warms you from the inside out, and it’s now a must-make in my kitchen every fall and winter.
Why You’ll Love This Soup
You’ll love this chicken tortilla soup easy recipe because it’s simple, satisfying, and full of fresh flavor. It’s also incredibly flexible you can make it on the stovetop, in a slow cooker, or as a chicken tortilla soup instant pot version when you’re short on time.
It’s great for meal prep, perfect for cozy weeknights, and naturally gluten-free. The combination of smoky spices, tender chicken, and crunchy toppings makes it irresistible every time.
If you love warm, nourishing soups like this, you’ll also enjoy my Creamy Chicken and Potato Soup. It’s another comfort favorite that’s rich, creamy, and full of flavor.
Chicken Tortilla Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A warm, flavorful Chicken Tortilla Soup made with shredded chicken, tomatoes, corn, and smoky spices, topped with crispy tortilla strips and creamy garnishes.
Ingredients
Olive oil, onion, garlic, jalapeño, cumin, chili powder, paprika, diced tomatoes, chicken broth, corn, black beans, shredded chicken, lime juice, tortillas, avocado, cheese, cilantro.
Instructions
Sauté onion, garlic, and jalapeño in olive oil. Add spices, tomatoes, broth, corn, and beans. Simmer for 15 minutes. Stir in chicken and lime juice. Bake tortilla strips until crisp. Serve hot with toppings.
Notes
Add cream for a creamy version, or make it in the crock pot or Instant Pot. Top with avocado, cilantro, and cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Bowl
- Calories: 310
- Fat: 12
- Carbohydrates: 20
- Protein: 28
Ingredients You’ll Need
For the Soup
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 (14 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 4 cups low-sodium chicken broth
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 (15 oz) can black beans, rinsed and drained
• 2 cups cooked shredded chicken (rotisserie or homemade)
• Juice of 1 lime
• Salt and black pepper to taste
For the Tortilla Strips and Toppings
• 4 small corn tortillas, cut into strips
• Olive oil spray
• Avocado slices, cilantro, shredded cheese, and sour cream for serving
How I Make It
I start by heating olive oil in a large pot over medium heat. I sauté the onion, garlic, and jalapeño until softened and fragrant, then stir in cumin, chili powder, and smoked paprika to toast the spices. The kitchen immediately smells amazing warm, smoky, and spicy.
Next, I add diced tomatoes, the can with green chilies, chicken broth, corn, and black beans. I bring everything to a boil, then reduce the heat and let it simmer for 15 minutes to deepen the flavor.
After that, I stir in the shredded chicken and lime juice, then season with salt and pepper to taste. If I’m craving a creamier version, I’ll swirl in a little heavy cream or even a spoonful of sour cream for a creamy chicken tortilla soup twist.
While the soup simmers, I make the tortilla strips. I spread the cut strips on a baking sheet, spray lightly with olive oil, and bake at 400°F for about 10 minutes, flipping halfway through until they’re crisp and golden.
When it’s ready, I ladle the soup into bowls and top it with crunchy tortilla strips, avocado, cilantro, and a sprinkle of cheese. Every bite is warm, comforting, and full of flavor.
If you enjoy vibrant soups like this one, try my Tomato Basil Soup with Grilled Cheese Croutons. It’s another cozy favorite that feels like a hug in a bowl.
My Favorite Variations
This soup is perfect as-is, but there are so many fun ways to change it up.
• Chicken Tortilla Soup Crock Pot: Add all ingredients (except lime juice and toppings) to a slow cooker and cook on low for 6–8 hours. Add the lime juice before serving.
• Instant Pot Version: Sauté onions, garlic, and spices in the Instant Pot, add everything else, and cook on high pressure for 10 minutes. Quick release and serve.
• Creamy Chicken Tortilla Soup: Stir in ½ cup of heavy cream or a dollop of cream cheese for a rich texture.
• Vegetarian Version: Skip the chicken and use vegetable broth with extra beans or quinoa.
• Extra Smoky: Add a few drops of chipotle sauce for a deeper, spicier kick.
For another hearty option, I love making my Spicy Ramen Noodle Soup. It’s bold, comforting, and perfect for spice lovers.
My Final Thoughts Before You Cook
This Chicken Tortilla Soup recipe has become one of my ultimate comfort foods. It’s flavorful, balanced, and full of texture from the tender chicken to the crisp tortilla topping. It’s also so simple to make, whether you’re cooking it on the stove or letting it simmer in a slow cooker.
It’s cozy enough for a lazy Sunday but easy enough for a quick weeknight dinner. When I want a lighter option, my Hearty Vegetable Minestrone Soup and Butternut Squash Soup are my go-to choices for nutritious comfort.
