Authentic Chicken Tortilla Soup is a deliciously warm and comforting bowl filled with shredded chicken, fresh tomatoes, crunchy tortilla strips, and a hint of smoky spices. It’s the kind of soup that balances rich flavors with a little bit of heat, making every spoonful satisfying and lively.
I love making this soup when I want something that feels like a hug in a bowl. The way the crispy tortillas float on top just before serving adds such a nice crunch that contrasts perfectly with the smooth, flavorful broth. It’s become a go-to for me when I need both comfort and a little kick in my meal.
My favorite way to enjoy this soup is topped with a squeeze of fresh lime, some diced avocado, and a sprinkle of cheese. Pair it with warm corn tortillas or a simple green salad, and you’ve got a meal that’s both filling and full of personality. Everyone who tries it seems to want seconds!
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is a great shortcut, saving time while giving you tender, flavorful meat. You can also use leftover cooked chicken or poach your own if you prefer.
Tortillas: Corn tortillas are traditional here and fry up nicely for that crispy topping. If you want a healthier option, bake them or use crispy tortilla chips instead.
Spices: Ground cumin, chili powder, and smoked paprika build smoky, earthy flavors. If you don’t have smoked paprika, regular paprika or a pinch of chipotle powder work well too.
Potatoes: Adding diced potatoes makes the soup heartier. If you want, swap them with sweet potatoes for a subtle sweetness and a twist.
Beans and Corn: Black beans and corn bring texture and body. Pinto beans can be a good substitute, and fresh corn really brightens the taste when in season.
How Do You Make Perfect Crispy Tortilla Strips?
Getting crispy, golden tortilla strips to top the soup is simple but key for that crunchy contrast. Here’s how I do it:
- Cut corn tortillas into thin, even strips so they cook evenly.
- Heat oil in a skillet over medium-high heat – enough to shallow-fry the strips.
- Carefully add strips in batches to avoid overcrowding, and fry until golden, about 2-3 minutes.
- Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Sprinkle with a little salt while still warm to enhance flavor.
If you want less oil, you can bake the strips at 375°F (190°C) for 10-15 minutes, turning once until crisp.
Equipment You’ll Need
- Large pot – perfect for simmering the soup and allowing flavors to blend well.
- Knife and cutting board – for chopping onions, jalapeño, potatoes, and slicing tortillas.
- Slotted spoon or spider – great for frying and removing crispy tortilla strips safely.
- Wooden spoon – helps stir the soup without scratching your pot.
- Measuring spoons – for accurately adding spices and seasonings.
Flavor Variations & Add-Ins
- Swap chicken for shredded turkey – works well if you have leftover holiday turkey.
- Add diced zucchini or bell peppers – for extra veggies and a fresh crunch.
- Use Monterey Jack or cheddar cheese – sprinkle on top for a melty, cheesy twist.
- Try chipotle peppers in adobo sauce – if you want to add smoky heat beyond chili powder.
How to Make Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 large potato, peeled and diced into small cubes
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
For the Tortilla Strips:
- 2-3 corn tortillas, cut into thin strips
- Vegetable oil, for frying
Toppings:
- Sliced avocado
- Sour cream
- Extra chopped cilantro
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook, so about 35 minutes total. Most of the time is letting the potatoes and soup simmer to develop that rich, comforting flavor.
Step-by-Step Instructions:
1. Start the Base
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened and fragrant. Toss in the minced garlic and jalapeño and cook for another minute.
2. Add Spices and Liquids
Stir in the cumin, chili powder, and smoked paprika. Let it cook for about 30 seconds so the spices release their aroma. Then pour in the chicken broth and diced tomatoes with their juices. Add the diced potatoes. Bring everything to a boil, then reduce to a simmer and cook for about 15 minutes, until the potatoes are tender.
3. Make Crispy Tortilla Strips
While the potatoes cook, heat vegetable oil in a skillet over medium-high heat. Fry the tortilla strips until they’re golden and crispy, about 2-3 minutes. Remove them with a slotted spoon and drain on paper towels.
4. Finish the Soup
Add the shredded chicken, corn, and black beans to the pot. Let it simmer for 5 more minutes to heat everything through. Stir in the lime juice and season with salt and pepper to your liking.
5. Serve and Garnish
Ladle the soup into bowls. Top each serving with a handful of crispy tortilla strips, sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Add lime wedges on the side if you like an extra tangy kick.
Craving more cozy bowls? Try my creamy Slow Cooker Tomato Tortellini Soup, this hearty favorite Creamy Cheesy Ground Beef Taco Soup, or a set-and-forget classic, Slow Cooker Taco Soup.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure it’s fully thawed before adding it to the soup. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps it heat evenly and stay tender.
How Do I Store Leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Keep the tortilla strips separate and add them just before serving to preserve their crunch.
Can I Make This Soup Vegetarian?
Absolutely! Substitute vegetable broth for the chicken broth and replace the chicken with extra beans, diced zucchini, or mushrooms for added texture and flavor.
What’s the Best Way to Reheat This Soup?
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. Avoid microwaving with tortilla strips on top, as they may become soggy.