If you’re craving a hearty, flavorful bowl of comfort food that feels like a warm hug, let me introduce you to my absolute favorite Chicken Tortilla Soup Recipe. This vibrant soup combines tender shredded chicken, creamy black beans, sweet corn, and just the right kick of spices all swimming in a rich, tomato-based broth. It’s a vibrant Mexican-inspired dish that’s super simple to make, wonderfully nourishing, and perfect for any occasion when you want something cozy yet full of personality. Trust me, once you make this Chicken Tortilla Soup Recipe, it will quickly become a go-to dinner that everyone raves about.
Ingredients You’ll Need
The beauty of this Chicken Tortilla Soup Recipe lies in its straightforward and fresh ingredients that come together effortlessly. Each component adds a layer of flavor or texture that makes every spoonful sing with warmth and heartiness.
- Olive oil: Used to sauté your aromatics and bring a subtle richness to the base of the soup.
- Small yellow onion (diced): Adds a sweet, savory depth when softened.
- Garlic cloves (minced): Brings a fragrant and slightly spicy undertone.
- Ground cumin: Provides an earthy warmth that is essential to Mexican flavors.
- Chili powder: Injects a gentle smoky heat without overpowering the dish.
- Smoked paprika: Adds a subtle smoky note that elevates the soup’s complexity.
- Salt: Enhances and balances all the flavors perfectly.
- Black pepper: Offers a mild heat to round out the seasoning.
- Low-sodium chicken broth: The flavorful liquid base that keeps the soup light and fresh.
- Can of diced tomatoes with green chilies: Adds natural sweetness and a hint of spice.
- Black beans (drained and rinsed): Bring creaminess and extra protein to the mix.
- Frozen corn: Adds a juicy pop of sweetness and texture.
- Cooked shredded chicken: The star ingredient that makes this soup satisfying and hearty.
- Fresh cilantro (chopped): Adds a bright, herbal lift to the finished soup.
- Lime juice: A final splash of acidity that wakes up all the flavors beautifully.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the aromatics and spices
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and cook for about 3 to 4 minutes until it becomes soft and translucent, releasing its natural sweetness. Then stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 1 to 2 minutes until everything smells fragrant and your kitchen starts to feel like a cozy taqueria. This step builds the flavor base that makes the soup so irresistible.
Step 2: Add the broth, tomatoes, and main ingredients
Pour in the chicken broth along with the canned diced tomatoes with green chilies to introduce lovely tang and mild heat. Stir in the black beans, frozen corn, and shredded chicken, then bring the mixture to a gentle simmer. Let it cook uncovered for 10 to 15 minutes—this helps all the flavors meld together while keeping every ingredient distinct and delicious.
Step 3: Brighten with cilantro and lime
Right before serving, stir in the chopped fresh cilantro and squeeze the juice of one lime into the pot. These fresh touches add brightness and a zesty finish that balances the smoky spices and rich broth perfectly.
Step 4: Garnish and enjoy
Ladle the soup into bowls and get ready to dress it up with your favorite toppings—the crispy tortilla strips, creamy avocado, shredded cheese, sour cream, extra cilantro, and lime wedges. Each bite delivers a beautiful mix of textures and flavors that will keep you coming back for more.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Elevate your Chicken Tortilla Soup Recipe by adding colorful, fresh garnishes. Crispy tortilla strips bring a satisfying crunch while creamy diced avocado cools down the subtle spiciness. A sprinkle of shredded cheese adds a luscious richness, sour cream provides a silky tang, and fresh cilantro and lime wedges offer bursts of herbal brightness and zestiness. These toppings let everyone customize their bowl exactly how they love it.
Side Dishes
To complete your meal, consider serving this soup alongside warm cornbread, a crisp mixed green salad, or even some spicy roasted vegetables. A simple side of Mexican street corn or chips and guacamole can make the meal feel festive, while a light salad keeps things fresh and balanced. These sides complement the soup’s robust flavors without overshadowing it.
Creative Ways to Present
For a fun twist, serve the Chicken Tortilla Soup Recipe in mini bread bowls or hollowed-out roasted red bell peppers. Layer the toppings artistically on top or set up a toppings bar so guests can personalize their creations. This soup also works wonderfully in mason jars for packed lunches or casual get-togethers, keeping the experience as vibrant and full of goodness as every spoonful.
Make Ahead and Storage
Storing Leftovers
This Chicken Tortilla Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve its fresh flavors and pleasing texture. When ready to eat, simply reheat gently on the stovetop or microwave until warmed through.
Freezing
If you want to enjoy this soup weeks from now, it’s freezer-friendly too! Let it cool completely before transferring into freezer-safe containers or bags. Freeze for up to 3 months. Avoid adding creamy toppings before freezing—save them for when you thaw and serve.
Reheating
Reheat your Chicken Tortilla Soup Recipe over medium heat on the stove, stirring occasionally to heat evenly. If the soup seems thick after refrigeration or freezing, add a splash of chicken broth or water to bring it back to the perfect consistency. Always add fresh garnishes after reheating to retain their texture and brightness.
FAQs
Can I make this Chicken Tortilla Soup Recipe spicy?
Absolutely! For extra heat, add a diced jalapeño when you sauté the onions or increase the amount of chili powder according to your taste. Cayenne pepper or hot sauce also work wonderfully if you prefer a fiery kick.
What if I don’t have cooked shredded chicken on hand?
No worries! You can easily use a rotisserie chicken to save time or cook raw chicken breasts or thighs in the broth while the soup simmers, then shred them before serving.
Is this soup gluten-free?
Yes! All the ingredients used in this Chicken Tortilla Soup Recipe are naturally gluten-free. Just be sure your tortilla strips or toppings are gluten-free if you are serving to someone with gluten intolerance.
Can I use fresh corn instead of frozen?
Definitely! Fresh corn adds a lovely sweetness and crunch. Simply cut the kernels off the cob and add them in with the other ingredients just as you would the frozen corn.
How can I make the soup thicker?
If you prefer a thicker soup, you can mash some of the black beans before adding or let the soup simmer a bit longer to reduce the liquid. Another easy trick is to stir in a spoonful of cornmeal or masa harina for extra body and a subtle corn flavor.
Final Thoughts
This Chicken Tortilla Soup Recipe is such a delightful mix of vibrant Mexican-inspired flavors and comforting heartiness that it truly deserves a place in your regular dinner rotation. From its simple ingredients to the beautiful burst of toppings, it’s a dish that’s easy to fall in love with quickly. So grab your pot, invite some friends or family, and enjoy the warmth and joy this recipe brings to your table. Happy cooking!
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Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Chicken Tortilla Soup is a flavorful and hearty Mexican-inspired recipe perfect for a cozy weeknight dinner. Loaded with tender shredded chicken, black beans, corn, and a blend of spices, it delivers a savory, comforting bowl topped with crispy tortilla strips and fresh avocado. The soup is gluten-free and easy to make on the stovetop, taking just 30 minutes from start to finish.
Ingredients
Soup
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Toppings
- Crispy tortilla strips
- Diced avocado
- Shredded cheese
- Sour cream
- Chopped cilantro
- Lime wedges
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened, stirring occasionally. Then stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 1–2 minutes until the mixture is fragrant and well combined.
- Add liquids and main ingredients: Pour in the low-sodium chicken broth and the can of diced tomatoes with green chilies. Stir in the drained black beans, frozen corn, and the shredded cooked chicken. Mix everything together to combine evenly.
- Simmer to develop flavors: Bring the soup to a gentle simmer and let it cook for 10–15 minutes, allowing the flavors to meld together beautifully.
- Finish with fresh ingredients: Stir in the chopped fresh cilantro and squeeze the juice of one lime into the soup just before serving to brighten the flavors.
- Serve with toppings: Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, shredded cheese, sour cream, extra chopped cilantro, and lime wedges as desired. Enjoy warm.
Notes
- For a spicier version, add a diced jalapeño with the onions or increase the chili powder amount.
- Rotisserie chicken works great to save time on cooking and shredding chicken.
- You can customize toppings to preference including adding sliced jalapeños, radishes, or a drizzle of hot sauce.
- Use gluten-free tortilla strips to keep the recipe completely gluten-free.
