Savory Chicken Tortilla Soup is a comforting bowl packed with tender chicken, warm spices, crunchy tortilla strips, and a rich, flavorful broth. It’s the kind of soup that feels like a big, warm hug on a chilly day—full of heartiness and just the right touch of zest from tomatoes and chilies.
I love making this soup when I want something filling but not too heavy. The combination of shredded chicken with crisp tortilla pieces on top adds such a great texture contrast that everyone always asks for seconds. I usually add a little cheese or a dollop of sour cream right before serving, which makes it even better.
This soup is perfect for gathering friends or cozy family dinners. You can serve it with extra tortilla chips or a simple green salad on the side to keep things light but satisfying. It’s one of those meals that’s easy to customize too—add avocado, cilantro, or lime for extra brightness. I always keep this recipe close when I want something quick but still full of flavor and love.
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and shred easily, making the soup hearty. You can swap for rotisserie chicken to save time or use thighs for juicier meat.
Black beans and corn: These add great texture and sweetness. Feel free to use canned, fresh, or frozen—whatever works for you.
Spices: Cumin, chili powder, and smoked paprika create the soup’s warm flavor. Adjust the jalapeño for heat or leave it out if you prefer milder soup.
Tortilla strips: Homemade baked or fried strips give a nice crunch. Store-bought chips work well too—just add them right before serving so they stay crisp.
Fresh toppings: Avocado, lime juice, cilantro, and cheese add freshness and balance the bold soup flavors. Greek yogurt or sour cream is a cool, creamy finish.
How Do I Make the Chicken Tender and Shredded Perfectly?
Cooking and shredding the chicken well is key in this soup.
- Simmer the chicken breasts gently in the broth until fully cooked (about 20-25 minutes). Avoid boiling hard to keep meat tender.
- Let the chicken cool slightly before shredding—this helps it hold shape better.
- Use two forks to pull the meat apart into bite-sized shreds, or shred with your hands if cool enough.
- Return shredded chicken to soup so it soaks up those flavors without overcooking.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all soup ingredients evenly and deep enough to hold the broth.
- Sharp knife and cutting board – for chopping onions, garlic, jalapeño, and tortillas with ease.
- Wooden spoon or heat-resistant spatula – great for stirring without scratching your pot.
- Two forks – handy for shredding the cooked chicken quickly right in the pot or bowl.
- Measuring spoons and cups – helps keep the spice and broth amounts just right for balance.
Flavor Variations & Add-Ins
- Swap chicken for shredded cooked turkey for a twist during holiday leftovers—it keeps the dish cozy and tasty.
- Add diced bell peppers or zucchini for extra veggies and color that add a mild sweetness.
- Top with shredded cheddar or Monterey Jack cheese instead of queso fresco for a richer, melty option.
- Mix in a pinch of smoked chipotle powder or a dash of hot sauce to kick up the heat if you like it spicy.
How to Make Savory Chicken Tortilla Soup?
Ingredients You’ll Need:
For the Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, 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)
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
For the Toppings:
- 4 corn tortillas or tortilla chips, cut into strips or broken into pieces
- 1 avocado, diced
- ¼ cup crumbled queso fresco or cotija cheese
- Sour cream or Greek yogurt, for serving (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and 30 minutes to cook, including simmering the chicken and allowing flavors to blend. Crisping the tortilla strips adds a few more minutes but can be done while the soup is simmering. All together, plan for about 40 to 45 minutes to have a comforting bowl of savory soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Then add minced garlic and jalapeño pepper (if using) and sauté for another 1-2 minutes until fragrant.
2. Add the Spices and Liquids:
Stir in ground cumin, chili powder, and smoked paprika. Cook the spices for about 30 seconds to release their aroma. Pour in the chicken broth and the diced tomatoes with their juices. Add the corn kernels and rinsed black beans, stirring to combine.
3. Cook and Shred the Chicken:
Place the chicken breasts into the pot. Season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20-25 minutes until the chicken is cooked through. Remove the chicken, shred it with two forks, then return the shredded meat to the soup.
4. Add Fresh Flavors and Crisp Tortillas:
Mix in lime juice and chopped cilantro, adjusting the seasoning with salt and pepper if needed. While the soup simmers, bake or lightly fry corn tortilla strips until crisp or use store-bought tortilla chips.
5. Serve and Garnish:
Ladle soup into bowls and top each serving with crispy tortilla strips, diced avocado, crumbled queso fresco, extra cilantro, and a dollop of sour cream or Greek yogurt if you like. Serve hot, with lime wedges on the side for a bright finish.
Enjoy your savory, hearty chicken tortilla soup with fresh toppings and crunchy goodness!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just be sure to fully thaw the chicken breasts before cooking for even cooking. Thaw them overnight in the fridge or use the cold water method to speed up the process.
How Can I Make This Soup Vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, more corn, or even diced veggies like zucchini or bell peppers for added texture and flavor.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep tortilla strips separate and add fresh toppings like avocado and cheese when reheating to maintain their texture and flavor.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to two days in advance and store it covered in the fridge. Reheat gently on the stove or microwave, then add fresh toppings and crispy tortilla strips just before serving.
