Easy Chicken Tortilla Soup

This hearty chicken tortilla soup is perfect for weeknights when you need something cozy yet quick. Packed with chunks of tender chicken and a rainbow of veggies, it delivers vibrant Mexican-inspired flavor in every spoonful. Crispy homemade tortilla strips, a zesty broth, and your favorite toppings bring it all together for a meal that always earns rave reviews at my table.

Every time I serve this on a busy weeknight, the crunchy strips and bold spices make it a family favorite. There is something comforting about making my own tortilla strips and watching everyone load up their bowls.

Ingredients

• Corn tortillas: sliced into strips for crunch and an authentic finish look for fresh tortillas with only a few ingredients listed
• Olive oil: adds richness and helps the tortilla strips become crispy extra virgin offers the best flavor
• Kosher salt: brings out flavors and seasons the strips choose flaky salt for best texture
• Jalapenos: diced small deliver a gentle heat remove seeds for a milder soup
• Yellow onion: for deep aromatic foundation find ones that feel heavy for their size
• Green bell pepper: gives sweetness and color seek glossy firm peppers
• Minced garlic: infuses robust flavor use fresh cloves for more pungency
• Chicken broth: forms the soup base opt for low sodium if you want to control salt
• Crushed tomatoes: provide body and tangy depth canned fire roasted tomatoes are great
• Black beans: add substance and creamy bite look for cans marked low sodium
• Cooked chicken: cut in chunks gives high protein and satisfying texture rotisserie chicken is convenient for this step
• Chili powder: imparts earthy kick check the label for pure chili powder not blends
• Lime juice: brightens and balances with a citrus note always use fresh squeezed juice
• Cumin: brings smoky undertones freshly ground is most aromatic
• Salt: ensures all flavors pop use to taste
• Black pepper: sharpens and punctuates freshly ground has the brightest bite
• Smoked paprika: deepens color and flavor with mellow smoke opt for Spanish or Hungarian paprika
• Cayenne pepper: adds a punch of heat adjust the amount for your spice preference
• Fresh cilantro: chopped at the end gives vibrancy and herbs flat leaf is best for this recipe

Instructions

Prepare the Tortilla Strips:

Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with foil for easy cleanup. Toss the thinly sliced corn tortilla strips in olive oil ensuring every strip is coated. Spread them in a single layer on your baking sheet. Sprinkle evenly with kosher salt and bake for fifteen to eighteen minutes. Stir them once halfway through to guarantee every piece gets golden brown and crispy. The aroma will be toasty corn and you will notice the strips firm up as they cool out of the oven.

Sautés the Aromatics:

Set a large Dutch oven or soup pot over medium high heat. Pour in olive oil and wait for it to shimmer. Add the diced onions bell pepper and jalapenos. Cook these for about five minutes stirring regularly so nothing burns. The goal is to soften them until the onions are becoming translucent and the kitchen smells sweet and spicy. Add the minced garlic and cook for one more minute stirring constantly so the garlic does not stick.

Build the Broth:

Pour the chicken broth into your pot. Add the crushed tomatoes black beans and chunks of cooked chicken. Stir in the chili powder lime juice cumin salt black pepper smoked paprika and cayenne pepper until everything is well combined. Bring the mixture to a rolling boil over medium high heat and let it gently boil for five to seven minutes. This melds all the flavors together the beans get ultra creamy and the broth turns a deep red orange.

Finish and Serve:

Stir in the minced fresh cilantro and let the soup boil for one more minute. This keeps the herbal brightness intact. Remove the pot from the heat. Ladle the hot soup into bowls and let everyone top with the crispy tortilla strips shredded cheese sour cream guacamole or any of your favorite Mexican fixings.

The fresh cilantro at the end is my personal favorite touch. My family loves to squeeze a bit of extra lime just before serving and somehow it always tastes like sunshine in a bowl during the colder months.

Storage Tips

Chicken tortilla soup stores beautifully in airtight containers in the refrigerator for up to four days. For best texture cool the soup completely before sealing and storing. Keep the tortilla strips separate in a dry airtight container at room temperature to maintain crispness.

Ingredient Substitutions

Use leftover rotisserie chicken to save time and add juicy flavor. No black beans on hand Pinto beans work just as well and add a subtle creamy bite. If you like things smoky swap half the chili powder for chipotle powder or add a dash more smoked paprika.

Serving Suggestions

Top each bowl with shredded Monterey Jack or cheddar cheese a spoonful of sour cream and a scoop of chunky guacamole. Some like to add sliced radishes or extra jalapenos for crunch and heat. A handful of fresh cilantro or sliced green onions adds color and zing. Try a squeeze of lime for a final burst of brightness.

Cultural and Historical Context

Chicken tortilla soup pulls from classic Mexican techniques of simmering chilies and tomatoes with tender chicken. The crispy tortilla strips date back to the way cooks would use up leftover tortillas by frying or baking them for soup toppings. It has become a beloved staple both in home kitchens and restaurants across the American Southwest.

Seasonal Adaptations

You can swap in yellow squash or zucchini for bell pepper in summer. Fire roasted tomatoes add an extra layer of warmth in winter. Fresh sweet corn off the cob makes a bright addition in late summer.

Success Stories

Whenever we host family game nights a big pot of chicken tortilla soup gets set out with a toppings bar. Kids and adults alike love customizing their bowls. It always disappears fast and leftovers are fought over for lunch.

Freezer Meal Conversion

Let the finished soup cool then transfer portions to freezer safe containers leaving a bit of room for the liquid to expand. Freeze for up to three months. Thaw overnight in the refrigerator and warm gently on the stove. Hold off on adding tortilla strips and cheese until serving time.

This soup really does shine with your own toppings and fresh tortilla strips. Make it your own and let everyone personalize their bowl for maximum comfort and flavor.

Common Recipe Questions

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and adds extra flavor and convenience. Just shred or chop before adding.

→ How do I make the tortilla strips crispy?

Toss sliced corn tortillas with olive oil and bake at 375°F until golden and crisp, about 15-18 minutes.

→ Can I adjust the spice level?

Absolutely! Omit or reduce the jalapenos and cayenne for milder heat, or add extra if you like it spicy.

→ What toppings go well?

Try sour cream, shredded cheese, avocado, fresh cilantro, or a squeeze of lime for extra freshness and flavor.

→ Is this soup freezer friendly?

Yes, the soup (without toppings or tortilla strips) freezes well for up to 3 months. Reheat and add fresh garnishes when serving.

→ Can I make this dish vegetarian?

Replace chicken and broth with vegetable broth and extra beans or veggies for a meatless variation.