Chicken Tortilla Soup is a vibrant, bold, and deeply satisfying dish that’s packed with layers of flavor and texture. Tender shredded chicken, sweet corn, and hearty black beans swim in a richly spiced tomato broth, all topped with crispy tortilla strips and your choice of fresh garnishes like avocado, cilantro, and lime. It’s a soup that feels both comforting and exciting—warm and hearty but brightened with zesty lime and crunchy toppings.

This soup is a beloved staple in many Mexican and Tex-Mex kitchens because of its incredible versatility and the way it brings together spice, crunch, and freshness in one bowl. Whether you’re looking for a quick weeknight meal, something to meal prep for the week, or a crowd-pleaser that can be easily customized, chicken tortilla soup is always the right answer.

Why You’ll Love Chicken Tortilla Soup

Chicken tortilla soup is a complete meal in a bowl, offering satisfying protein, hearty beans, fresh vegetables, and a customizable spice level.

Why this recipe should be on your regular rotation:

Perfect balance of rich broth and bright toppings.
A great way to use leftover chicken or rotisserie chicken.
Easily adaptable—make it spicier, thicker, or loaded with extra vegetables.
The crispy tortilla strips add unbeatable texture.
It’s a freezer-friendly, make-ahead winner.

This soup hits every note: savory, spicy, tangy, crunchy, and creamy, depending on how you build your bowl.

Choosing the Best Ingredients for Chicken Tortilla Soup

The key to chicken tortilla soup is layering flavors from the base up.

Chicken

Boneless, skinless chicken breasts or thighs work perfectly. Thighs offer more flavor and stay tender during simmering.
Rotisserie chicken is a fantastic shortcut—just shred and stir in before serving.

Tortillas

Corn tortillas are traditional and provide the best flavor and crunch when fried or baked.
Store-bought tortilla chips work in a pinch but homemade tortilla strips are fresher and hold up better in the broth.

Broth

A flavorful chicken broth is essential for a rich base. Use homemade if possible or low-sodium store-bought to control salt.

Vegetables

Onions, garlic, and tomatoes form the aromatic base.
Corn and black beans add sweetness and heartiness.
Jalapeños or green chilies introduce heat.

Spices

Ground cumin, chili powder, and smoked paprika build a bold, smoky flavor.
Optional chipotle peppers in adobo sauce bring a deeper, slightly spicy kick.

Garnishes

Avocado, lime, cilantro, cheese, and sour cream take the soup to the next level.
Homemade crispy tortilla strips provide texture and authenticity.

Recommended Equipment for This Recipe

Large stockpot or Dutch oven: For building and simmering the soup.
Baking sheet: If baking tortilla strips instead of frying.
Tongs or slotted spoon: For safely removing chicken and frying tortilla strips.
Ladle: For serving.

Common Pitfalls and How to Avoid Them

1. Chicken overcooked:
Simmer gently and remove the chicken as soon as it’s cooked through. Shred and return to the pot just before serving.

2. Soup too salty:
Using store-bought broth and salted chips can lead to over-seasoning. Opt for low-sodium broth and season to taste.

3. Tortilla strips soggy:
Always add tortilla strips right before eating to maintain their crunch.

4. Soup lacking flavor:
Be generous with spices and lime juice, and simmer long enough to build flavor. Chipotle peppers can add an extra layer of smoky depth.

Flavor Enhancements and Creative Variations

Add chipotle peppers in adobo sauce: For a smoky, spicy twist.
Roast the tomatoes: For a deeper, sweeter base.
Use hominy instead of corn: For a traditional Mexican texture.
Add rice or quinoa: To make it even more filling.
Use ancho chili powder: For a sweeter, milder heat.

Smart Preparation Strategies

Make ahead: The soup base can be made 1-2 days in advance. Fry tortilla strips and prep toppings just before serving.
Batch cooking: Easily doubled and perfect for freezing.
Use leftover chicken: Great way to repurpose shredded roast or grilled chicken.

Substitution Guide for Dietary Needs

Gluten-free: Use certified gluten-free corn tortillas.
Dairy-free: Skip cheese and sour cream, or use plant-based alternatives.
Vegan: Substitute chicken with beans or roasted vegetables and use vegetable broth.
Low-carb: Omit beans and tortilla strips, and add extra vegetables.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 jalapeño, seeded and diced (optional, for heat)
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
2 boneless, skinless chicken breasts (or 3 cups shredded cooked chicken)
Salt and pepper to taste
Juice of 1 lime

For the Tortilla Strips

6 small corn tortillas, cut into thin strips
2 tablespoons olive oil or neutral oil
Salt to taste

Optional Garnishes

Diced avocado
Shredded cheese (cheddar, Monterey Jack, or queso fresco)
Fresh cilantro
Sour cream or Greek yogurt
Lime wedges
Sliced jalapeños
Additional tortilla strips

Instructions

Step 1: Prepare the Tortilla Strips

Preheat the oven to 400°F (200°C). Toss the tortilla strips with olive oil and a pinch of salt. Spread in a single layer on a baking sheet and bake for 8-10 minutes, flipping halfway, until golden and crispy. Set aside.

Step 2: Sauté the Aromatics

Heat olive oil in a large stockpot over medium heat. Add the diced onion, garlic, and jalapeño (if using). Sauté for 4-5 minutes until softened and fragrant.

Step 3: Build the Flavor Base

Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds to toast the spices.

Add the chicken broth, diced tomatoes, black beans, and corn. Stir well and bring to a simmer.

Step 4: Cook the Chicken

Add the chicken breasts to the simmering soup. Cover and cook for 15-20 minutes until the chicken is fully cooked.

Remove the chicken, shred it using two forks, and return it to the pot.

Step 5: Season and Finish

Stir in the lime juice and season with salt and pepper to taste. Simmer for another 5 minutes to let the flavors meld.

Step 6: Assemble and Serve

Ladle the soup into bowls and top with crispy tortilla strips, avocado, cheese, cilantro, sour cream, lime wedges, and any additional toppings you like.

Serving Suggestions

Serve with extra lime wedges on the side.
Pair with a simple green salad or Mexican rice.
Perfect with a side of warm corn tortillas or a quesadilla.

Troubleshooting

Chicken too dry: Next time, reduce simmering time or use chicken thighs for better moisture.
Soup too spicy: Add more broth or a dollop of sour cream to tame the heat.
Tortilla strips soggy: Only add them to individual bowls just before serving.

Storage and Reheating

Refrigeration: Store soup (without tortilla strips) in an airtight container for up to 4 days.
Freezing: Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Reheating: Warm on the stovetop or microwave. Freshly prepare tortilla strips for serving.

Variations: Chicken Tortilla Soup vs. Pozole vs. Enchilada Soup

Chicken Tortilla Soup: Light, broth-based, topped with crispy tortillas, fresh vegetables, and bright garnishes.
Pozole: Uses hominy and is often pork-based with a deeper chili broth.
Enchilada Soup: Thicker, often blended or cream-based with flavors inspired by enchilada sauce.

This Chicken Tortilla Soup is bold, fresh, and endlessly customizable—perfect for weeknights, meal prepping, or cozy weekends when you’re craving something comforting with a kick.

Chicken Tortilla Soup Recipe