Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe | Warm, Hearty & Flavor-Packed

I recently made this hearty Chicken Tortilla Soup and I couldn’t wait to share it with you. After a long day, I ladled a warm bowl, topped it with crispy tortilla strips and fresh avocado, and felt instantly comforted. The layers of flavor smoky chilies, bright lime, tender chicken — made it one of those meals I keep coming back to.

I found the method easy and the results amazing, so I tweaked a few little things to make it my own. If you’re looking for a delicious dinner that feels special but is totally doable, this one’s for you. You can also enjoy something similar like this flavorful chicken zucchini poppers recipe that’s just as easy and satisfying.

Ingredients

Here’s what you’ll need — I’ll also share a few tips on why each ingredient works so well.

• ½ cup neutral oil (such as grapeseed or canola) — gives you enough fat to fry the tortilla strips and build flavor in the soup.
• 6 (5- to 6-inch) corn tortillas, halved and thinly sliced into strips — fresh strips add crunch and that signature tortilla flavor.
• 1 large yellow or white onion, finely diced (about 1¾ cups) — adds a sweet, savory base to the soup.
• 2 medium poblano peppers, seeded and finely diced (about 1 cup) — mild heat and smoky undertones.
• 3 cloves garlic, finely grated or minced — fresh garlic gives an irresistible aroma.
• 2 tablespoons coarsely chopped fresh cilantro stems (reserve the leaves for garnish) — the stems have lots of flavor and shouldn’t be wasted.
• 2 teaspoons ground ancho chili or regular chili powder — for warm, smoky spice.
• 1 teaspoon ground cumin — deepens the earthy, savory notes.
• 1 teaspoon dried oregano (preferably Mexican) — brings a subtle herbal balance.
• 1 teaspoon kosher salt (plus more for sprinkling) — enhances every ingredient.
• 1 (32-ounce) carton low-sodium chicken broth — creates a rich, savory base.
• 4 cups coarsely shredded cooked chicken (about 1 pound), preferably rotisserie — tender, flavorful, and saves time.
• 2 cups frozen corn kernels (do not thaw) — add sweetness and color.
• 1 (15-ounce) can crushed tomatoes, preferably fire-roasted — gives body and depth to the broth.
• 1 cup water — helps balance thickness and flavor.
• 2 tablespoons of freshly squeezed lime juice (from about 1 medium lime) — brightens everything at the end.

Note: Serves about 4 to 6 people.

Variations

Want to make this soup your own? Here are some easy ways to adjust it:

• Dairy-free version – Skip any cheese or crema toppings; the soup’s naturally rich on its own.
• Milder or spicier – Use a mild chili powder for gentle heat or add chipotle powder for smoky spice.
• Vegetarian option – Swap chicken broth for vegetable broth and use black beans or tofu instead of chicken.
• Flavor add-ons – Mix in cooked rice, quinoa, or black beans for extra heartiness. Fresh corn kernels also taste amazing in summer.

Fresh corn kernels also taste amazing in summer, or try pairing this soup with the bold flavors of spicy southern hot corn recipe for a fun Southern-inspired combo.

Cooking Time

Here’s how long the recipe takes from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Equipment You Need

You don’t need anything fancy — just a few kitchen basics.

• Large Dutch oven or heavy-bottom pot – perfect for frying strips and simmering soup all in one.
• Slotted spatula – helps remove tortilla strips without excess oil.
• Sharp knife and cutting board – for prepping veggies and chicken.
• Measuring cups and spoons – to keep ingredients balanced.
• Ladle and serving bowls – for easy serving and presentation.

How to Make Chicken Tortilla Soup

Here’s how I make this comforting soup step by step.

Step 1: Fry the tortilla strips

I heat the oil in a large pot over medium heat until it shimmers. Then I add the sliced tortillas in batches and fry for 45–60 seconds, until light golden and crispy. I transfer them to a paper towel-lined plate and sprinkle lightly with salt. They’ll become the crunchy topping later.

Step 2: Cook the aromatics and spices

I pour off most of the oil, leaving about 3 tablespoons in the pot. Then I add the diced onion, poblanos, garlic, and chopped cilantro stems. I cook them until soft and lightly browned, about 8 minutes. Next, I stir in the chili powder, cumin, oregano, and salt, cooking for another minute to release all the aroma and flavor.

Step 3: Build and simmer the soup

I add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and water. Once it comes to a boil, I lower the heat to a gentle simmer and cook for 15–20 minutes. Just before serving, I stir in the lime juice and adjust seasoning with more salt or chili powder if needed.

Additional Tips for Making this Recipe Better

After making this soup a few times, here are my favorite tricks to make it shine:

• I always use rotisserie chicken when I’m short on time — it’s juicy, flavorful, and saves cooking steps.
• Don’t skip frying the tortilla strips — homemade strips are so much better than bagged chips and add a toasty corn flavor.
• Taste the soup before serving and tweak with more salt, lime, or chili — little adjustments make a huge difference.
• Serve toppings on the side so everyone can customize their bowl — it keeps everything fresh and colorful.
• If making ahead, I slightly under-cook the chicken so it stays tender when reheated.

How to Serve Chicken Tortilla Soup

Serving this soup is as fun as making it. I ladle it into warm bowls and top each with a handful of crispy tortilla strips, shredded cheese (like Colby-Jack or cheddar), diced avocado, fresh cilantro leaves, and a lime wedge.

For a nice touch, I stick a few tortilla strips upright for height and drizzle a bit of crema or Greek yogurt on top. It’s colorful, cozy, and perfect with a side of warm corn tortillas or chips.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

• Calories: 350–400 kcal
• Protein: 25–30 g
• Carbohydrates: 20–25 g
• Fat: 15 g

It’s a balanced meal — hearty yet light enough for a weeknight dinner.

Make Ahead and Storage

Storage (Refrigerator):
Once cooled, I store the soup in an airtight container in the fridge for up to 4 days. I always keep the tortilla strips separate so they stay crunchy.

Freezing:
This soup freezes really well (without toppings) for up to 3 months. I let it cool completely, then freeze in portion-sized containers.

Reheating:
I reheat on the stovetop over medium heat until hot. I always add fresh lime juice and toppings afterward so it tastes freshly made.

Why You’ll Love This Recipe

Here’s why this soup deserves a spot in your regular rotation:

• It’s bursting with flavor yet easy to make. In under 40 minutes, you get smoky, spicy, citrusy perfection.
• Totally customizable. Make it spicy, mild, vegetarian, or dairy-free — it adapts to your taste.
• Perfect for meal prep. Stores and freezes beautifully for quick lunches or dinners.
• Fun to serve. With toppings like avocado, cheese, and lime, everyone can make their bowl unique.
• Comforting but light. It’s cozy and filling without feeling heavy — ideal for any season.

This Chicken Tortilla Soup is everything I love in a one-pot meal: flavorful, satisfying, and easy to customize. Whether you make it for a cozy weeknight or a casual dinner with friends, it’s sure to become a recipe you’ll come back to again and again.

Ben Carraoli

Chicken Tortilla Soup Recipe

I recently made this hearty Chicken Tortilla Soup and I couldn’t wait to share it with you. After a long day, I ladled a warm bowl, topped it with crispy tortilla strips and fresh avocado, and felt instantly comforted. The layers of flavor smoky chilies, bright lime, tender chicken — made it one of those meals I keep coming back to.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• ½ cup neutral oil such as grapeseed or canola — gives you enough fat to fry the tortilla strips and build flavor in the soup.
• 6 5- to 6-inch corn tortillas, halved and thinly sliced into strips — fresh strips add crunch and that signature tortilla flavor.
• 1 large yellow or white onion finely diced (about 1¾ cups) — adds a sweet, savory base to the soup.
• 2 medium poblano peppers seeded and finely diced (about 1 cup) — mild heat and smoky undertones.
• 3 cloves garlic finely grated or minced — fresh garlic gives an irresistible aroma.
• 2 tablespoons coarsely chopped fresh cilantro stems reserve the leaves for garnish — the stems have lots of flavor and shouldn’t be wasted.
• 2 teaspoons ground ancho chili or regular chili powder — for warm smoky spice.
• 1 teaspoon ground cumin — deepens the earthy savory notes.
• 1 teaspoon dried oregano preferably Mexican — brings a subtle herbal balance.
• 1 teaspoon kosher salt plus more for sprinkling — enhances every ingredient.
• 1 32-ounce carton low-sodium chicken broth — creates a rich, savory base.
• 4 cups coarsely shredded cooked chicken about 1 pound, preferably rotisserie — tender, flavorful, and saves time.
• 2 cups frozen corn kernels do not thaw — add sweetness and color.
• 1 15-ounce can crushed tomatoes, preferably fire-roasted — gives body and depth to the broth.
• 1 cup water — helps balance thickness and flavor.
• 2 tablespoons of freshly squeezed lime juice from about 1 medium lime — brightens everything at the end.

Method

 

1. I heat the oil in a large pot over medium heat until it shimmers. Then I add the sliced tortillas in batches and fry for 45–60 seconds, until light golden and crispy. I transfer them to a paper towel-lined plate and sprinkle lightly with salt. They’ll become the crunchy topping later.
2. I pour off most of the oil, leaving about 3 tablespoons in the pot. Then I add the diced onion, poblanos, garlic, and chopped cilantro stems. I cook them until soft and lightly browned, about 8 minutes. Next, I stir in the chili powder, cumin, oregano, and salt, cooking for another minute to release all the aroma and flavor.
3. I add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and water. Once it comes to a boil, I lower the heat to a gentle simmer and cook for 15–20 minutes. Just before serving, I stir in the lime juice and adjust seasoning with more salt or chili powder if needed.

Notes

• I always use rotisserie chicken when I’m short on time — it’s juicy, flavorful, and saves cooking steps.
• Don’t skip frying the tortilla strips — homemade strips are so much better than bagged chips and add a toasty corn flavor.
• Taste the soup before serving and tweak with more salt, lime, or chili — little adjustments make a huge difference.
• Serve toppings on the side so everyone can customize their bowl — it keeps everything fresh and colorful.
• If making ahead, I slightly under-cook the chicken so it stays tender when reheated.