Chicken Tortilla Soup is one of the easiest soup recipes ever and a family favorite!
Chicken breasts, corn, beans, and veggies are simmered in a simple spiced tomato broth.
Top this delicious soup with crunchy homemade tortilla strips, avocado, lime and cilantro!
Chicken Tortilla Soup
One of the things I love most about traveling is enjoying new foods and creating variations to enjoy at home for friends and family (and for you)! Chicken Tortilla Soup (and Cancun Lime Soup) are a few of my favorites when I visit Mexico, and of course I love soups of all kinds.
- The chicken tortilla soup recipe is easy to do!
- The chicken does not need to be pre-cooked; Simply add to the pot with the rest of the ingredients.
- It’s dairy-free, low-carb, and packed with healthy goodness.
- It reheats and freezes well for future meals.
- Tortilla strips are fried until crispy and ensure the perfect crunch. They can be made days in advance.
Ingredients in Chicken Tortilla Soup
Tortilla soup is a Mexican-inspired soup made with tomato broth.
Chicken – Tortilla soup can also be made with lamb, beef or fish, but since this is chicken tortilla soup, I use chicken breast. You can also use skinless chicken thighs or shredded chicken.
Vegetables – Onions, garlic and jalapeños flavor the broth. You can add your favorite veggies, we love corn and tomatoes, but you can also add bell peppers or celery. Black beans (or pinto beans) make this soup both hearty and filling.
broth – Regular or low-sodium chicken broth and canned diced tomatoes (like Rotel) or fire-roasted tomatoes are the base of the broth. Add spices (or even a little homemade taco seasoning for flavor.
tortilla strips – Crispy tortilla strips are used as a topping for this soup. They are made by slicing corn tortillas into thin strips, frying them until crisp and seasoning them with salt.
How to make tortilla soup
It’s easy! Chicken Tortilla Soup only takes 30 minutes to cook. Make the tortilla strips while the soup is simmering (or you can buy tortilla strips online or at the grocery store).
- Sauté jalapeno and onion until fragrant. Add all remaining ingredients and let simmer
- Remove and chop the chicken. Stir the chicken and some lime juice into the soup.
- Serve with tortilla strips and your choice of toppings.
You can make the crunchy tortilla strips a few days ahead (and make extra, they’re great for snacking). They’re fried in oil for just a minute or two, so they’re quick to cook.
Be sure to salt them warm so the salt sticks, and allow them to cool completely before placing in an airtight container.
serving suggestions
A light, flavorful coleslaw or fresh corn salad pairs well with this chicken tortilla soup recipe, or even easy cheese quesadillas.
Chicken tortilla soup toppings
In addition to tortilla strips, you can add your own favorite toppings.
- Fresh: Lime Juice, Fresh Coriander, Red Onion
- Creamy: Cotija cheese or grated cheese, sour cream, avocado
- Other favorites: Guacamole, pico de gallo
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Chicken Tortilla Soup
So easy to make, this soup is loaded with beans, corn, tomatoes, and chicken. Garnish with cilantro, lime, and tortilla chips for the perfect comfort food!
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For the tortilla strips, cut the tortillas into ¼-inch strips. In a small skillet, heat ¼ cup vegetable oil over medium-high heat.
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Place the tortillas in the oil in small batches and fry until crisp, about 1 minute per side. Remove from the oil and drain on kitchen paper. Season to taste with salt while still warm.
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In a large saucepan, heat olive oil over medium-high heat. Add the onion, garlic, and jalapeño to the saucepan and cook until the onion is soft, about 3 to 4 minutes.
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Add chicken broth, black beans, tomato passata, diced tomatoes with juices, corn, lime juice, coriander, ground cumin, and chilli powder. Stir to combine.
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Add the chicken breasts and bring the soup to a boil over high heat. Reduce heat to a simmer and cook uncovered for 20 minutes or until chicken is tender.
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Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and simmer for another 3 minutes. Taste and season with salt and pepper.
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Divide the soup into bowls and garnish with tortilla strips, lime wedges and sliced avocado.
This recipe uses chicken breasts, which are 6 ounces each. If your chicken is larger or smaller, adjust the cooking time as needed.
Create a fun meal by serving it with a variety of toppings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat on the stovetop over low heat, stirring occasionally, until warmed through.
To freeze, cool completely, then transfer to a freezer safe container or resealable plastic bag and freeze for up to 3 months.
If you prefer, tortilla strips can be substituted for tortilla chips or cooked in the air fryer or oven. Toss the strips with 1 ½ tablespoons oil and salt. Cook in air fryer at 350°F for 2-4 minutes or until crisp or bake at 350°F for 11-14 minutes. Check the strips early to make sure they are not burning.
Portion: 1.25Cup | Calories: 278 | Carbohydrates: 27G | Protein: 18G | Fat: 11G | Saturated Fatty Acids: 1G | Cholesterol: 36mg | Sodium: 671mg | Potassium: 714mg | Fiber: 6G | Sugar: 4G | Vitamin A: 290ie | Vitamin C: 19.9mg | Calcium: 69mg | Iron: 2.7mg
Nutritional information given is an estimate and will vary depending on cooking method and brand of ingredients used.
course Chicken, Main Course, Soup
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