Authentic Chicken Tortilla Soup is a comforting bowl full of tender chicken, chunky tomatoes, spicy chilies, and crispy tortilla strips that add a nice crunch. The fresh flavors and a hint of lime make it lively and delicious, perfect for warming up on any day.
I love making this soup because it’s simple but so full of fresh, bright flavors that everyone enjoys. I usually add a bit of cheese and avocado on top to make it even better. It feels like a warm hug in a bowl, especially when you want something hearty but not heavy.
One of my favorite ways to serve this soup is with a side of warm corn tortillas or a simple salad. It’s great for a casual dinner or when you have friends over since it comes together quickly and tastes like you’ve been working on it all day. This soup always brings people together around the table, and I always catch myself going back for seconds!
Key Ingredients & Substitutions
Chicken breasts: They give the soup its hearty protein. If you want more flavor, try bone-in chicken thighs or even rotisserie chicken to save time.
Spices: Cumin, chili powder, smoked paprika, and oregano add warmth and depth. If you don’t have smoked paprika, regular paprika works fine.
Diced tomatoes: Use canned with juice for extra soup flavor. Fresh tomatoes can be used but will need longer cooking.
Black beans and corn: Optional but add great texture and sweetness. Substitute with pinto beans or skip corn if you prefer.
Tortilla strips: These bring a crunchy contrast. You can bake them instead of frying for a lighter option.
How Do You Get Perfectly Crispy Tortilla Strips?
Crispy tortilla strips make the soup special. Follow these tips to get them just right:
- Cut tortillas evenly into thin strips for uniform cooking.
- Heat oil to medium-high—too hot burns them, too cool makes them soggy.
- Fry in small batches to avoid crowding, which causes sogginess.
- Drain on paper towels immediately and season with salt while hot.
- Alternatively, bake strips tossed in oil at 400°F (200°C) on a baking sheet for 10 minutes, flipping halfway for a crunchy, lighter option.
Equipment You’ll Need
- Large heavy-bottomed pot – great for even cooking and simmering the soup without burning.
- Sharp knife – makes chopping onions, garlic, and jalapeños quick and safe.
- Cutting board – a sturdy surface helps you prep ingredients easily.
- Slotted spoon or tongs – perfect for removing and shredding the chicken breasts.
- Large skillet or deep pan – ideal for frying the tortilla strips until crispy.
- Paper towels – handy for draining fried tortilla strips to keep them crisp.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time and add smoky flavor.
- Add diced poblano or chipotle peppers for a smoky, spicy kick.
- Mix in shredded cheese like Oaxaca or Monterey Jack on top for creamy richness.
- Include diced zucchini or bell peppers for extra veggies and color.
How to Make Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
Main Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 6 cups chicken broth (preferably low sodium)
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can corn kernels, drained (optional)
- 2 boneless skinless chicken breasts
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
Tortilla Strips:
- 4-6 corn tortillas, cut into thin strips
- Vegetable oil for frying
- Salt, to taste
Garnish:
- Diced avocado
- Sour cream or Mexican crema
- Extra chopped cilantro
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and about 30 minutes to cook. While the soup simmers, you can fry the tortilla strips. Overall, expect about 45 minutes from start to finish to enjoy this warm, tasty soup.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until it softens. Stir in minced garlic and chopped jalapeño (if using), cooking for an extra 1-2 minutes until fragrant.
2. Add Spices and Broth:
Stir in ground cumin, chili powder, smoked paprika, and oregano. Cook for about 30 seconds to release their aromas. Pour in chicken broth, diced tomatoes (with juice), black beans, and corn (if using). Stir everything together well.
3. Cook the Chicken:
Place the chicken breasts into the pot. Bring the soup to a boil, then reduce the heat to low. Let it simmer, uncovered, for 25-30 minutes, or until the chicken is thoroughly cooked.
4. Prepare the Tortilla Strips:
While the soup simmers, heat vegetable oil in a skillet or deep pan over medium-high heat. Fry the tortilla strips in batches until golden and crispy (about 2-3 minutes). Remove using a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.
5. Shred the Chicken and Finish the Soup:
Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot and stir to combine. Add lime juice and season with salt and pepper to taste, adjusting the flavors as you like.
6. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, diced avocado, a dollop of sour cream, a sprinkle of fresh cilantro, and lime wedges on the side. Enjoy your cozy, flavorful meal!
Can I Use Rotisserie Chicken Instead of Cooking Chicken Breasts?
Yes! Using shredded rotisserie chicken is a great shortcut. Add it to the soup near the end of cooking to warm through without overcooking.
How Can I Make This Soup Vegetarian?
Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or veggies like zucchini for more substance.
Can I Make Tortilla Strips Without Frying?
Absolutely! Toss the tortilla strips with a little oil and bake them at 400°F (200°C) for about 10 minutes, flipping halfway, until crisp and golden.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water if the soup is too thick.
