This vibrant Chicken Tortilla Soup is a delicious blend of smoky, savory, and fresh flavors that make it a true crowd-pleaser.
Its base is a smooth, richly spiced broth enriched with fire-roasted tomatoes and chipotle pepper, delivering a subtle smoky heat without overpowering the palate.
Packed with lean shredded chicken, black beans, and corn, this soup is both high in protein and fiber, supporting muscle health and digestion.
The addition of fresh avocado and a sprinkle of cheese adds heart-healthy fats and a satisfying creaminess.
Low in saturated fat yet rich in vitamins and minerals, this dish offers balanced nutrition in every bowl.
Quick to prepare and ideal for meal prepping, it’s perfect for busy weeknights or cozy lunches, delivering comfort and nourishment in one satisfying bowl.
Must-Have Tools for Perfect Results
4-Quart Covered Pot
Ideal for sautéing and simmering the soup base evenly. Its durable construction ensures consistent heat distribution, making it a versatile staple for soups, stews, and more.
Immersion Blender
Essential for pureeing the soup directly in the pot, this tool saves time and cleanup while achieving a creamy texture without added cream. A must-have for smooth soups and sauces.
Stainless Steel Tongs
Perfect for frying and handling hot tortilla strips safely. Their sturdy grip also makes flipping and serving effortless.
Vegetable Knife (7-inch)
Sharp and precise for chopping onions, garlic, and jalapeños quickly. A quality chef’s knife speeds prep and improves kitchen confidence.
Cutting Board (Walnut)
Provides a stable, spacious surface for all your chopping needs. Walnut boards are gentle on knives and add a touch of elegance to your kitchen.
Easy Chicken Tortilla Soup Recipe
Ingredients
Equipment
Method
- Sauté Aromatics: Heat 2 teaspoons of olive oil in a large 4-quart pot over medium-high heat. Once hot, add the roughly chopped onion, garlic, and jalapeño. Stir frequently, cooking until the onion becomes translucent and soft, and the jalapeño mellows, about 5-7 minutes. This step builds the flavorful foundation of the soup.
- Toast the Spices: Sprinkle in the kosher salt, freshly cracked black pepper, dried oregano, ground cumin, and ground chipotle pepper. Stir constantly to evenly coat the aromatics with spices and allow them to toast gently for 1-2 minutes. This activates the spices’ essential oils, enhancing their depth and aroma.
- Add Tomatoes and Stock: Pour in the entire can of fire-roasted tomatoes with green chiles, along with 3 cups of chicken stock. Stir to combine, then bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low and cover the pot, allowing it to simmer gently for 30 minutes. This slow simmer melds all the flavors.
- Blend the Soup Base:After simmering, carefully use an immersion blender to puree the soup directly in the pot until smooth and creamy. Blend to your preferred consistency, ensuring the smoky tomato base becomes silky but not overly thick. Taste and adjust seasoning with additional salt and pepper if necessary.
- Incorporate Beans, Corn, and Chicken: Add ¾ cup black beans, ¾ cup frozen corn, and 1 cup shredded rotisserie chicken to the blended soup base.Stir gently to combine all ingredients, allowing the beans and corn to warm through and the chicken to absorb the flavors, about 5 minutes.
- Prepare Crispy Tortilla Strips: In a small skillet, heat vegetable oil over medium-high heat until shimmering. Add thin strips of 2 small corn tortillas in a single layer and fry quickly for 30-45 seconds per side until golden and crispy. Use stainless steel tongs to flip and then transfer strips to a paper towel-lined plate to drain excess oil.
- Serve and Garnish: Ladle the soup into four bowls. Top each serving with shredded cheese, diced avocado, fresh cilantro, sliced green onions, and a handful of the crispy tortilla strips. Add lime wedges on the side for squeezing over the soup and sliced jalapeños if extra heat is desired. Serve immediately and enjoy.
Notes
- When shredding chicken, using a stand mixer can speed up the process and save time.
- Sweating the onions and jalapeños thoroughly at the start is crucial for developing the soup’s depth of flavor.
- Blending the base creates a silky texture that contrasts nicely with the chunks of chicken, beans, and corn added later.
- Black beans can be swapped with pinto beans for a different but equally delicious variation.
- This soup is easily adapted to vegetarian by substituting chicken stock with vegetable stock and omitting the chicken.
- For best results, use fire-roasted tomatoes to impart a smoky flavor that complements the chipotle seasoning.
- Leftovers store well and reheat beautifully, making this a great meal prep option.
Chef’s Secrets for Flavorful Soup
Achieving the rich, smoky depth in this chicken tortilla soup starts with careful layering of flavors.
Begin by gently sautéing onions and jalapeños to release their natural sweetness and soften their bite, which lays the foundation for the broth.
Toasting the spices in the pot before adding liquids unlocks their essential oils, dramatically enhancing aroma and taste. Using fire-roasted tomatoes adds a subtle charred complexity that’s hard to replicate with fresh tomatoes.
Blending the soup base creates a luxurious, velvety texture that balances the hearty chunks of chicken, beans, and corn.
For an extra burst of freshness, never skip the lime wedges and cilantro at the end — they brighten every spoonful.
Finally, frying your own tortilla strips just before serving ensures a satisfying crunch that contrasts beautifully with the creamy soup.
Serving Suggestions to Elevate Your Meal
This chicken tortilla soup shines as a hearty main dish, perfect for lunch or dinner.
Serve it alongside a crisp green salad dressed with lime vinaigrette or a light cabbage slaw to add freshness and texture. For an indulgent touch, offer warm flour tortillas or cornbread on the side for dipping.
To balance the smoky and spicy flavors, a chilled Mexican lager or a fruity white wine like Sauvignon Blanc pairs wonderfully.
Garnishes are key: creamy avocado cubes, shredded cheese, fresh cilantro, and sliced green onions add layers of flavor and color, making each bowl vibrant and inviting.
For a party or potluck, set up a topping bar so guests can customize their bowls.
Storage Tips for Leftovers and Meal Prep
This soup keeps well and tastes even better the next day as the flavors continue to meld.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, warm gently on the stovetop over low heat to preserve texture and prevent the chicken from drying out. If freezing, portion into freezer-safe containers and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating. Avoid adding tortilla strips until serving time to keep them crisp.
Likewise, fresh toppings like avocado and cilantro are best added fresh each time to maintain their vibrant flavor and texture.
Frequently Asked Questions About Recipe
1. Can I make this soup vegetarian?
Absolutely! Simply replace chicken stock with vegetable broth and omit the chicken. Add extra beans or roasted vegetables for more substance.
2. What can I substitute for chipotle pepper?
If you don’t have chipotle powder, smoked paprika or a small amount of cayenne pepper can work as alternatives, but adjust quantities to taste.
3. How do I shred chicken quickly?
Using two forks works well, but for speed, place warm cooked chicken in a stand mixer bowl and use the paddle attachment on low speed for about 15 seconds.
4. Can I prepare this soup in advance?
Yes, the soup base can be made a day ahead and refrigerated. Add beans, corn, and chicken just before reheating to keep ingredients fresh.
5. What’s the best way to store leftover tortilla strips?
Store fried tortilla strips in an airtight container at room temperature to keep them crisp. Avoid refrigerating as moisture softens them.
This recipe has been adapted and simplified from the original version by whatsgabycooking. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.