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There is something incredibly comforting about a warm bowl of soup, especially when it’s bursting with vibrant flavors and textures. This Easy Chicken Tortilla Soup Recipe is my go-to whenever I crave a meal that is both hearty and fresh without spending hours in the kitchen. With tender chunks of chicken, smoky spices, crisp homemade tortilla strips, and a bright splash of lime, it’s like a fiesta in your bowl that’s ready in under an hour. Whether it’s a cozy weeknight or a casual get-together, this soup always hits the spot and makes everyone smile.
Ingredients You’ll Need
These ingredients are straightforward but work together beautifully to create a soup that’s rich, flavorful, and packed with personality. Each one plays a key role—whether it’s the smoky paprika adding depth, the jalapenos bringing a gentle kick, or the black beans creating a satisfying texture.
- Corn tortillas (8 small, sliced into strips): Perfect for baking into crispy, golden tortilla strips that add crunch.
- Olive oil (15 ml for strips, 30 ml for soup base): Adds a lovely richness and helps develop flavor in both the soup and the tortilla toppings.
- Kosher salt (5 g for strips, 10 g in soup): Enhances every single ingredient, balancing the flavors perfectly.
- Jalapenos (2, finely diced): Adds a bright heat and freshness that complements the smoky elements.
- Yellow onion (1 medium, finely diced): Creates a sweet and savory base that’s essential for flavor depth.
- Green bell pepper (1, finely diced): Provides a subtle crunch and vibrant color to the soup.
- Minced garlic (10 g): Infuses the broth with a warm aroma and bold flavor.
- Chicken broth (950 ml): The hearty base that brings all the ingredients together with savory goodness.
- Crushed tomatoes (800 g): Adds richness and a beautiful tangy sweetness.
- Black beans (2 cans, drained and rinsed): Boosts the texture and protein, making the soup more filling.
- Cooked chicken breast (300 g, cut into chunks): Tender and juicy, the star protein of this soup.
- Chili powder (8 g): Gives the soup its signature smoky and spicy character.
- Lime juice (15 ml): A splash of acidity to brighten the entire dish.
- Ground cumin (4 g): Adds earthiness and warmth to the flavor profile.
- Ground black pepper (2 g): Provides a subtle spiciness that ties the flavors together.
- Smoked paprika (2 g): Brings a lovely smoky depth to every spoonful.
- Cayenne pepper (0.5 g): Just enough heat to keep things lively without overpowering.
- Fresh cilantro (10 g, finely minced): A fresh herbal note that finishes the soup beautifully.
How to Make Easy Chicken Tortilla Soup Recipe
Step 1: Make the Crispy Tortilla Strips
Start by preheating your oven to 190°C and lining a baking tray with foil. Toss those sliced corn tortilla strips with 15 ml of olive oil so they coat evenly, then sprinkle with kosher salt. Spread them out in a single layer on the tray. Bake for 15 to 18 minutes, stirring once about halfway through, until they’re perfectly golden and irresistible in their crispiness. These strips will be the crunchy crown jewels on your soup.
Step 2: Sauté the Aromatics
While the tortilla strips are baking, heat 30 ml of olive oil in a large Dutch oven over medium-high heat. Toss in your finely diced onion, green bell pepper, and jalapenos. Sauté them for around 5 minutes until everything softens and those flavors start to meld. Next, add the minced garlic and cook for about a minute more to release that fragrant punch without letting it burn.
Step 3: Build the Soup Base
Pour in the chicken broth along with crushed tomatoes, black beans, and the cooked chicken chunks. Sprinkle in your chili powder, cumin, salt, black pepper, smoked paprika, and cayenne pepper. Add the lime juice now for a bright note that will balance the smoky spices. Bring the whole pot to a lively boil, then reduce to a medium-high simmer and let it cook for 5 to 7 minutes so the flavors get cozy and mingled.
Step 4: Finish with Fresh Cilantro
Stir in the finely minced fresh cilantro, add the final flourish of herbal brightness. Let it boil for another minute and then take the pot off the heat. Your kitchen is going to smell fantastic, and your soup is ready to bring all that warmth and zest right to the table.
Step 5: Serve and Top
Ladle your piping hot soup into bowls and crown each with a handful of those crispy tortilla strips you baked earlier. From here, you can add shredded cheese, sour cream, guacamole, or any other favorite toppings that make your heart sing. This is the moment to personalize your bowl and enjoy every layered bite.
How to Serve Easy Chicken Tortilla Soup Recipe
Garnishes
Adding toppings takes this soup from delicious to unforgettable. Fresh avocado slices or a dollop of guacamole add creaminess, while shredded cheddar or Monterey Jack cheese melts magically into the hot broth. A spoonful of sour cream can cool down the heat beautifully. Don’t forget extra cilantro or a squeeze of lime for an extra burst of freshness and acidity.
Side Dishes
This soup shines as a standalone meal but pairs wonderfully with sides like warm corn tortillas or a simple green salad. For an indulgent treat, serve with Mexican street corn or a light avocado salad to keep the theme vibrant and fresh. If you want to keep it easy, crunchy tortilla chips alongside work perfectly too.
Creative Ways to Present
Trying to impress? Serve the soup in small mason jars or mini bowls for a fun appetizer twist at your next gathering. Layer some crushed tortilla chips at the bottom, ladle in the soup, top with cheese and sour cream, and finish with a sprig of cilantro. It’s a playful way to showcase the Easy Chicken Tortilla Soup Recipe and is sure to spark conversation.
Make Ahead and Storage
Storing Leftovers
This soup keeps its flavor and texture really well in the fridge for up to 3 days. Store it in an airtight container to maintain the freshness of the spices and ingredients. Keep your crispy tortilla strips separate and add them just before serving to preserve their crunch.
Freezing
You can freeze Easy Chicken Tortilla Soup Recipe without any problem! Cool the soup completely, then transfer to a freezer-safe container. It will stay delicious for up to 3 months. Freeze the tortilla strips separately or bake fresh ones when you’re ready to enjoy the soup again.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of chicken broth if it thickens too much. Always add your tortilla strips and fresh garnishes after reheating to keep the texture and flavors at their peak.
FAQs
Can I use other types of beans instead of black beans?
Absolutely! While black beans give a nice texture and earthiness, you can swap them for pinto beans or kidney beans depending on your preference. Just make sure they’re drained and rinsed well before adding to the soup.
Is this soup spicy? How can I adjust the heat?
This Easy Chicken Tortilla Soup Recipe has a gentle kick from jalapenos and cayenne pepper, but it’s definitely adaptable. To reduce heat, use fewer jalapenos or remove the seeds. If you like it spicier, add extra chili powder or a dash of hot sauce at the end.
What if I don’t have cooked chicken breast on hand?
No worries! You can use rotisserie chicken, leftover roasted chicken, or even shredded cooked turkey. Just chop it into bite-sized pieces and add it to the soup in the last cooking step to heat through.
Can I make this recipe vegetarian?
Definitely! Substitute the chicken broth with vegetable broth and leave out the chicken or replace it with more black beans or cooked veggies like zucchini. The spice blend and toppings will still give you that classic tortilla soup vibe.
What’s the best way to make the tortilla strips ahead of time?
To keep those tortilla strips fresh and crispy, bake them as directed and cool completely. Store them in an airtight container at room temperature for up to 2 days. Avoid refrigerating to prevent sogginess.
Final Thoughts
There’s nothing quite like a bowl of home-cooked soup that feels both cozy and exciting. I hope you’ll give this Easy Chicken Tortilla Soup Recipe a try soon—it’s one of those dishes that’s simple to prepare but endlessly satisfying to eat. Whether you’re feeding a family or just want some comforting soup for yourself, this recipe promises smiles, warmth, and plenty of happy taste buds.
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Easy Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Easy Chicken Tortilla Soup is a flavorful and comforting dish featuring a spicy tomato and chicken broth base, tender chunks of cooked chicken, black beans, and crispy baked corn tortilla strips. It’s perfect for a cozy meal, combining a rich blend of spices and fresh ingredients, topped with crunchy tortilla strips and optional garnishes like cheese, sour cream, or guacamole.
Ingredients
Tortilla Strips
- 8 small corn tortillas, sliced into 6 mm wide strips
- 15 ml olive oil (for tortilla strips)
- 5 g kosher salt (for tortilla strips)
Soup Base
- 30 ml olive oil (for soup base)
- 2 jalapenos, finely diced
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 10 g minced garlic
- 950 ml chicken broth
- 800 g crushed tomatoes
- 2 cans (425 g each) black beans, drained and rinsed
- 300 g cooked chicken breast, cut into chunks
- 8 g chili powder
- 15 ml lime juice
- 4 g ground cumin
- 10 g salt
- 2 g ground black pepper
- 2 g smoked paprika
- 0.5 g cayenne pepper
- 10 g fresh cilantro, finely minced
Instructions
- Prepare the tortilla strips: Preheat the oven to 190°C and line a baking tray with foil. Toss the corn tortilla strips with 15 ml olive oil and sprinkle with 5 g kosher salt. Spread them evenly on the lined tray and bake for 15 to 18 minutes until golden and crisp, stirring once halfway through baking to ensure even crispiness.
- Sauté the aromatics: In a large Dutch oven, heat 30 ml olive oil over medium-high heat. Add the finely diced onion, green bell pepper, and jalapenos. Cook for 5 minutes until the vegetables soften. Then stir in the minced garlic and sauté for another minute to bring out its fragrance.
- Add liquids and seasonings: Pour in the chicken broth and crushed tomatoes. Add the drained black beans, cooked chicken chunks, chili powder, lime juice, ground cumin, salt, black pepper, smoked paprika, and cayenne pepper. Stir well to combine all the ingredients thoroughly.
- Simmer the soup: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it simmer gently for 5 to 7 minutes, allowing the flavors to meld and the soup to heat through completely.
- Finish and serve: Stir in the finely minced fresh cilantro and let the soup boil for 1 more minute. Remove the Dutch oven from the heat. Ladle the soup into bowls and top with the crispy tortilla strips. Optionally, add garnishes such as shredded cheese, sour cream, or guacamole for extra richness and flavor.
Notes
- For extra heat, add more jalapenos or a pinch of extra cayenne pepper.
- Use gluten-free corn tortillas to make this soup gluten-free.
- If preferred, substitute cooked rotisserie chicken to save time.
- Leftover soup stores well in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop or in a microwave.
