This chicken tortilla soup recipe has incredible flavor! The bold seasonings, spicy chilis, fire-roasted tomatoes, and corn tortilla chips make this a deliciously satisfying dish.
Jessica’s Recipe Science
- Flattening chicken breasts ensures even cooking, while pan-searing in hot oil creates a flavorful browned crust on the surface.
- Canned chipotles and jalapeños both bring capsaicin heat, while chipotles also add a smoky flavor and tangy adobo sauce.
- The chicken tortilla soup is thickened in two ways: concentrated tomato paste and starchy corn tortillas that break down.
Featured Comment 136
“This soup is amazing. It was an instant hit with the family and has been requested again for next week!”—Elizabeth
Why It Works
This chicken tortilla soup recipe is infused with Mexican-inspired flavors and a few extra pantry ingredients to elevate the taste. The combination of earthy spices like cumin, coriander, and paprika, fresh and dried chilis, and charred tomatoes makes this recipe better than restaurant quality. No fuss here. Pan-sear the chicken, then simmer everything in a big pot.
The shredded chicken, vegetables, black beans, and strips of corn tortillas simmer in the aromatic base. In just 15 minutes, the soup becomes slightly thickened and packed with savory and spicy notes. Customize each bowl with colorful, creamy, and crunchy toppings for a delectable experience.
Jump To a Section
Ingredients You’ll Need
- Chicken: Boneless skinless chicken breast is a quick-cooking, lean protein for a nutritious soup.
- Seasoning: Salt, black pepper, and paprika are used to season the surface of the chicken. A savory mix of cumin, coriander, chili powder, and more paprika adds earthiness to the soup. Dried oregano adds a lingering herbaceous note.
- Chilies: Canned chipotle peppers, chopped jalapenos add smokiness and heat.
- Vegetables: Pieces of fresh corn, bell pepper, and black beans provide extra fiber and protein to each serving.
- Tomatoes: Diced fire-roasted tomatoes add smokiness. Tomato paste contains a high amount of tomato solids, which increases the viscosity of the liquid. I use it to instantly thicken up a tomato sauce for dishes like my meatball recipe.
- Tortillas: The main contributor to thickening is thinly sliced corn tortillas. Cutting them into smaller pieces allows the chicken stock to absorb and soften the tortillas as it cooks.
- Liquid: Unsalted chicken stock or chicken broth is used to simmer the ingredients and infuse the flavors together.
- Garnish: Right before serving, zesty lime juice and fresh cilantro are stirred into the soup.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This easy chicken tortilla soup recipe is easy to customize! Try these delicious ideas:
- Chicken Options: If you prefer dark meat, use chicken thighs. Bone-in pieces of chicken can be used. Sear the chicken first, then simmer in the soup until fully cooked.
- Making it Spicier: The level of spiciness can be adjusted by adding one or two more tablespoons of chopped chipotle peppers. Start with a small amount, taste, then add more to allow the heat to build. Experiment with adding green chilies to the mix.
- Seasoning Options: You can use store-bought or homemade taco seasoning to flavor the soup. Try my Cajun seasoning for an even spicier kick!
- Toppings: I like to serve this soup with a variety of toppings. Fresh cilantro, sliced jalapeno peppers, diced avocado, sour cream, radish, green onions, and homemade crispy tortilla strips. Shredded cheddar cheese, cotija, or green chiles would work too.
How to Make Chicken Tortilla Soup
Step 1: Season the Chicken
Chicken breasts can dry out when cooking because they are lean meat, containing less fat. To minimize moisture loss, flatten to an even thickness so the heat from the pan can distribute at the same rate. Season the surface with some salt, pepper, and paprika.
Expert Tip: Chicken can also benefit from brining to increase moisture retention before cooking.
Step 2: Cook the Chicken
Add the seasoned chicken in a single layer to a preheated pan with hot oil. Cook over medium-high heat until golden brown. Pan-searing on the stove enhances flavor by browning the surface of the meat.
Quick Substitution: Cutting up leftover chicken or a rotisserie chicken works nicely if you’re pinched for time.
Step 3: Cool and Shred
Let the chicken rest and cool down before shredding. I like to use two forks to pull the meat apart. If you’re using your fingers, let it cool down to about room temperature to make it easier to handle.
Step 4: Cook the Seasonings
Using the same pot to sauté the onions, garlic, and spices picks up the flavorful browned bits (fond) left behind from cooking the chicken. Heating the oil and toasting the spices briefly blooms their fat-soluble compounds, releasing deeper, more complex aromas into the soup base. This step builds layers of savory flavor that make the tortilla soup taste richer and more aromatic.
Step 5: Cook the Vegetables
Quickly sautéing the chilis, tomato paste, and veggies deepens their flavor. The heat releases the peppers’ smoky spice, caramelizes the tomato paste for sweetness, and gives the vegetables a roasted taste.
Step 6: Simmer the Soup
Simmer the shredded chicken, beans, vegetables, chilis, and tortillas in chicken stock until slightly thickened. After 15 minutes of simmering, you’ll notice that most of the tortillas break down into the soup, naturally adding body and richness from the starches in the corn. You’ll be amazed at how quickly the flavors develop in the pot!
Step 7: To Serve
I like to finish with a squeeze of fresh lime juice and a sprinkle of cilantro. I love adding a dollop of sour cream to tame the heat and tortilla strips for crunch!
Frequently Asked Questions
The flavor profiles are similar, using a spicy red chili and tomato base. However, tortilla soup is not as thick because it is broth-based. Strips of tortillas are softened in the liquid to add body. Enchilada soup is thickened with finely ground masa or crushed tortilla chips to add a thicker consistency.
This recipe primarily uses tomato paste and corn tortillas for thickening, but alternatives include cornstarch, a roux, masa, or flours like arrowroot or tapioca. A portion of the soup could also be pureed to add thickness.
Yes! Season the chicken, then add all of the ingredients to the slow cooker, mixing them together. Cover and cook for 3 to 3 ½ hours on the high setting or 5 to 5 ½ hours on low. Remove the cooked chicken, shred it, then stir it in to warm. Keep on the warm setting until ready to serve.
Leftovers can be stored in the fridge for up to 5 days. Alternatively, portion and store in the freezer for up to 6 months. Defrost in the fridge, then microwave or reheat in a saucepan on the stove.
More Soup Recipes
If you tried this Chicken Tortilla Soup Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Tortilla Soup
Ingredients
- 1 ½ pounds boneless skinless chicken breast, pounded to ¾" thick
- 1 teaspoon kosher salt, more for seasoning
- 1 teaspoon paprika, sweet or smoked, more for seasoning
- ½ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 cup chopped white onion, ¼" dice
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 tablespoon chopped chipotle chilis in adobo sauce
- 1 tablespoon minced jalapenos
- ¼ cup tomato paste
- ¾ cup red bell pepper, ¼" dice
- 1 cup corn kernels, fresh, canned, or frozen
- 1 cup canned black beans, rinsed and drained
- 14.5 ounce canned diced fire roasted tomatoes, plus juice
- 5 cups unsalted chicken stock
- 1 ½ teaspoons dried oregano
- 1 cup sliced corn tortilla strips, ¼" thick, 2" long strips
- 1 tablespoon lime juice
- ¼ cup cilantro leaves
Instructions
- Season the Chicken – Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika.
- Cook the Chicken – Heat a large heavy-bottomed pot or dutch oven over medium heat. Heat 1 tablespoon olive oil, add the chicken and cook until lightly browned, about 6 to 7 minutes. Flip and cook until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
- Cool and Shred – Transfer chicken to a clean plate or cutting board. Cover and rest for 10 minutes. Shred into smaller pieces and set aside.
- Cook the Seasonings – In the same pot used to cook the chicken, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic for 1 minute. Add in the cumin, coriander, chili powder, and 1 teaspoon paprika, continuously stirring for 30 seconds.
- Cook the Vegetables – Saute the chopped chipotle chilis and jalapenos for 1 minute. Add in tomato paste, stir, and cook for 1 minute. Add in bell pepper and corn, and saute for 1 minute.
- Simmer the Soup – Stir in the black beans, fire-roasted tomatoes, chicken stock, oregano, 1 teaspoon salt, tortilla strips, and shredded chicken. Bring to a boil and then reduce to a simmer. Cook until tortillas are softened, about 15 minutes.
- To Serve – Stir in lime juice and cilantro leaves. Season to taste with salt and pepper. Serve hot with desired toppings.
Recipe Video
Notes
- Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Portion out the soup in resealable plastic bags. Freeze the bag flat. Store for up to 6 months. Defrost before using.
- Topping Suggestions: Chips or homemade fried tortilla strips, sour cream, sliced jalapenos, lime wedges, green onions, avocado, radish.
- Make it Spicy: Add 2 tablespoons of chopped chipotle peppers in adobo sauce, more if you like it really hot!
- Make it Faster: Precooked shredded meat, such as roasted, grilled, or baked chicken, can help cut down on preparation time. Use 3 cups of shredded chicken.
- Homemade Crunchy Tortilla Strips: Cut corn tortillas into 1/4-inch thick, 2-inch long strips. Heat ½ cup vegetable oil in a small saute pan (about 6-inch diameter). Heat oil to 350 to 375°F (177 to 191ºC), and fry tortillas in batches until crispy, about 60 to 90 seconds. Transfer strips to a paper towel-lined plate. Drain excess oil and salt strips.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Yvonne says
This is the best Chicken Tortilla Soup! I make it a couple times a month. Thanks for sharing these great recipes.
Marie says
Very tasty and easy to prepare!
Jessica Gavin says
Thank you, Marie!
Sarah says
If I’m going to have the soup over several days, should I wait to put the chips in for each day?
Jessica Gavin says
You can add the tortilla strips to the recipe for thickening, add more water or stock to thin out the soup. Wait to add the crispy tortillas until ready to serve.