Chicken Tortilla Soup is a comforting bowl filled with tender chicken, rich broth, and a blend of spices that bring a little heat and a lot of flavor. Crunchy tortilla strips, creamy avocado, and a squeeze of fresh lime make every spoonful a perfect mix of textures and bright tastes.
I love making this soup when I want something that feels like a warm hug but also has a bit of a kick. It’s simple to pull together, especially if you have leftover chicken, and it always feels like a celebration at the dinner table. A tip I’ve picked up is to toast your tortilla strips in a bit of oil with some chili powder to really boost that lovely crunch and spice.
My favorite way to enjoy Chicken Tortilla Soup is with a big scoop of cheese melting on top and a handful of cilantro to freshen things up. It’s a great soup for cooler days or whenever you’re craving something cozy but with plenty of personality. Whenever I make it, I find myself sneaking a few extra tortilla chips right from the pan—it just adds to the fun!
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken breast is best here for tender bites. Leftover roast chicken works great too! For a lighter option, use chicken thighs for more flavor and moisture.
Tortillas: Corn tortillas are classic and bring that nice crunch when toasted. If you prefer, flour tortillas also work. For a gluten-free option, stick with corn or use crispy tortilla chips.
Spices: Cumin, chili powder, and smoked paprika add depth and mild heat. Feel free to swap smoked paprika with regular paprika if you don’t have it, but it adds a lovely smoky touch.
Avocado & Cilantro: These fresh toppings balance the warmth of the soup. If you’re not a fan of cilantro, try fresh parsley or scallions. Avocado adds creaminess but you can skip it if you want a lighter soup.
How Do I Get Perfectly Crispy Tortilla Strips for the Soup?
The crunch from tortilla strips is key to this soup. Here’s how you get them just right:
- Cut tortillas into thin strips.
- Heat a small skillet with a little oil over medium heat.
- Add strips, stirring frequently to prevent burning.
- Cook until golden and crispy, about 3-5 minutes.
- Drain on paper towels and sprinkle with a pinch of salt or chili powder if you like.
This toasting step brings out a nutty flavor and perfect crunch that contrasts beautifully with the soft soup and creamy avocado.
Equipment You’ll Need
- Large pot – I use it because it’s spacious enough to simmer all the flavors together comfortably.
- Chef’s knife – helpful for chopping onions and slicing tortillas cleanly.
- Cutting board – keeps your prep neat and safe.
- Small skillet – for toasting the tortilla strips to crispy perfection.
- Stirring spoon – makes blending spices and ingredients easy without splashing.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or turkey to change the protein.
- Add chopped bell peppers or zucchini for extra veggies and color.
- Mix in a few spoonfuls of salsa or hot sauce for more spice and flavor.
- Use shredded cheese like cheddar, Monterey Jack, or pepper jack to melt on top.
How to Make Chicken Tortilla Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup frozen corn kernels
- 2 cups cooked, shredded chicken breast
- Salt and pepper to taste
For The Topping:
- 6 small corn tortillas, cut into strips
- 1 avocado, sliced
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
How Much Time Will You Need?
You’ll spend about 10 minutes prepping the ingredients and 25 minutes cooking the soup and toasting tortilla strips. Altogether, this comforting Chicken Tortilla Soup takes roughly 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Base:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 3 to 4 minutes. Toss in the minced garlic and jalapeño and cook for another 1 to 2 minutes while stirring often to prevent burning.
2. Toast the Spices & Add Broth:
Stir in ground cumin, chili powder, and smoked paprika, cooking for 1 minute so the spices release their aroma. Then pour in the chicken broth, diced tomatoes with their juices, and frozen corn. Give everything a good stir to combine all the flavors.
3. Simmer & Add Chicken:
Bring the pot to a simmer, then stir in the shredded chicken. Let the soup simmer gently for 15 to 20 minutes to let the flavors come together.
4. Toast Tortilla Strips:
While the soup simmers, heat a small skillet over medium heat. Add the tortilla strips and cook, stirring often, until they’re crispy and golden brown. Remove from heat and set aside.
5. Season & Serve:
Taste your soup and season with salt and pepper as you like. Ladle the hot soup into bowls, then top with the crispy tortilla strips, sliced avocado, and a handful of chopped fresh cilantro. Serve right away with lime wedges for squeezing over the top. Enjoy your warm and flavorful Chicken Tortilla Soup!
Can I Use Rotisserie Chicken for Chicken Tortilla Soup?
Yes, using rotisserie chicken is a quick and delicious shortcut! Just shred the meat and add it to the soup during the simmering step. It saves time and adds great flavor.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and omit the shredded chicken. You can add extra veggies like zucchini or beans for more substance.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Keep the tortilla strips separate to maintain their crunch, and add them fresh when reheating and serving.
Can I Freeze Chicken Tortilla Soup?
Absolutely! Freeze the soup in portions without the avocado and tortilla strips first. Thaw in the fridge overnight, reheat gently on the stove, and add fresh toppings when ready to serve.