There’s nothing quite as comforting as a bowl of Chicken Tortilla Soup. With its flavorful broth, tender chicken, and zesty Mexican-inspired spices, it’s the perfect balance of hearty and fresh. This soup is one of those dishes that warms you from the inside out—it’s light enough for a summer dinner yet cozy enough for a chilly winter night.
What makes it extra special is the topping bar: crunchy tortilla strips, creamy avocado, cheese, and fresh herbs that let everyone customize their bowl to perfection. Whether you’re feeding family on a busy weeknight or impressing guests at a casual gathering, this soup always hits the spot.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped (optional for spice)
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes (fire-roasted if possible)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Steps to Prepare
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, jalapeño, and bell pepper. Cook until softened, about 5 minutes.
- Add spices and tomatoes: Stir in cumin, chili powder, and smoked paprika. Cook for another minute, then add the diced tomatoes.
- Build the broth: Pour in chicken broth, then add the chicken breasts. Bring the soup to a boil, reduce to simmer, cover, and cook for 20–25 minutes until the chicken is cooked through.
- Shred the chicken: Remove chicken from the pot, shred with two forks, and return it to the soup.
- Add beans and corn: Stir in the black beans and corn. Simmer for another 5 minutes.
- Finish with lime and seasoning: Stir in lime juice and adjust salt and pepper to taste.
Topping Ideas
The beauty of chicken tortilla soup is in the toppings! Try these for maximum flavor and texture:
- Crispy tortilla strips or chips (a must!)
- Avocado slices or guacamole
- Shredded cheese (cheddar, Monterey Jack, or cotija)
- Fresh cilantro
- Sour cream or Greek yogurt
- Jalapeño slices for extra heat
- Radishes or green onions for crunch
How to Store
- Refrigerator: Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezer: This soup freezes well without the toppings. Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Make-ahead tip: Keep the toppings separate and add them fresh when serving for best results.
Can I make this in a slow cooker?
Yes! Just add all the ingredients (except lime juice and toppings) to your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken before serving.
How can I make it spicier?
Keep the jalapeño seeds, add extra chili powder, or stir in a bit of chipotle in adobo sauce for smoky heat.
Can I make this vegetarian?
Absolutely. Skip the chicken and use vegetable broth, then bulk it up with more beans or extra veggies.
Nutrition Facts
1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.