BEST CHICKEN TORTILLA SOUP

Picture this: a chilly evening, a bowl brimming with savory broth, tender chicken, and a fiesta of toppings that explode with flavor in every bite. This isn’t just your average soup; this is a Chicken Tortilla Soup that’s destined to become a weeknight staple, guaranteed to warm you from the inside out, and I’m here to show you exactly how to make it, step by delicious step!

The Ultimate Chicken Tortilla Soup Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional, for heat!)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 4 cups chicken broth (low sodium preferred)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 pound boneless, skinless chicken breasts
• 1 lime, juiced
• Salt and pepper to taste

For the Toppings (Get Creative!):

• Tortilla chips, crushed
• Shredded cheddar cheese
• Avocado, diced
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges
• Hot sauce (for an extra kick!)

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until fragrant.

Step 2: Bloom the Spices

1. Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant. This “blooming” process really intensifies the flavors!

Step 3: Build the Soup

1. Pour in the chicken broth and diced tomatoes (undrained – those juices are packed with flavor!).
2. Add the black beans and corn.
3. Gently place the chicken breasts into the pot.

Step 4: Simmer and Shred

1. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds.
2. Remove the chicken breasts from the pot and shred them with two forks.
3. Return the shredded chicken to the pot.

Step 5: The Finishing Touches

1. Stir in the lime juice.
2. Season with salt and pepper to taste. Don’t be shy – taste and adjust as needed!

Step 6: Serve and Garnish!

1. Ladle the Chicken Tortilla Soup into bowls.
2. Top with your favorite toppings – crushed tortilla chips, shredded cheese, diced avocado, sour cream, cilantro, and a squeeze of lime!

My Secret Ingredient (and Other Tips!)

Okay, I’m going to let you in on a little secret: a tiny pinch of smoked paprika really elevates the flavor of this soup. It adds a subtle smoky depth that complements the other spices perfectly. Trust me on this one!

• Chicken Options: If you don’t have chicken breasts on hand, you can use shredded rotisserie chicken to save time. Just add it during the last few minutes of cooking to warm it through.
• Spice Level: Adjust the amount of jalapeño to control the heat. If you’re sensitive to spice, you can omit it altogether.
• Thickening the Soup: If you prefer a thicker soup, you can blend a cup or two of the soup with an immersion blender or in a regular blender (be careful when blending hot liquids!) before adding the chicken back in.
• Make Ahead: This soup is even better the next day! The flavors meld together beautifully as it sits. You can make it ahead of time and store it in the refrigerator for up to 3 days.
• Freezing: Chicken Tortilla Soup freezes well, making it a great option for meal prepping. Let it cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.

Creative Variations for Your Chicken Tortilla Soup

The beauty of soup is how easily you can adapt it to your own tastes and preferences! Here are a few ideas to get your creative juices flowing:

• Vegetarian Version: Skip the chicken and add more beans, vegetables (like zucchini or sweet potatoes), or even tofu for a vegetarian-friendly option.
• Creamy Chicken Tortilla Soup: Stir in a dollop of cream cheese or a splash of heavy cream at the end for a richer, creamier texture.
• Spicy Chicken Tortilla Soup: Add a can of diced green chilies or a dash of cayenne pepper for an extra kick.
• Corn Tortilla Soup: Use corn tortillas instead of flour tortillas for a slightly sweeter flavor. Lightly fry the corn tortilla strips before adding them as a topping.

What to Serve with Chicken Tortilla Soup

While this Chicken Tortilla Soup is a complete meal in itself, it’s even better when paired with a few complementary sides:

• Quesadillas: A simple cheese quesadilla is always a hit!
• Cornbread: Warm, buttery cornbread is the perfect accompaniment to a bowl of hearty soup.
• Salad: A light and refreshing salad can balance out the richness of the soup. Try a simple green salad with a vinaigrette dressing.

Troubleshooting: Common Soup Problems and Solutions

Even the best cooks encounter hiccups in the kitchen! Here are a few common soup problems and how to fix them:

• Soup is too bland: Add more salt, pepper, chili powder, or a squeeze of lime juice. You can also add a bouillon cube for extra flavor.
• Soup is too thick: Add more chicken broth until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Soup is too spicy: Add a dollop of sour cream or Greek yogurt to cool it down. You can also add a little bit of sugar or honey to balance out the heat.

Other Delicious Soup Recipes to Try

Once you master this Chicken Tortilla Soup, you’ll want to explore other comforting soup recipes! I highly recommend trying Marry Me Chicken Soup for an incredibly creamy and flavorful experience. If you’re looking for something with a bit of Italian flair, check out Chicken Gnocchi Soup. And for an easy weeknight meal, Crockpot Chicken Tortilla Soup is a lifesaver! You might also love Chicken Taco Soup or maybe even try Chicken Taco Soup. For an even bolder take, try the Chicken Taco Soup.

Why This Recipe is the “Best”

So, why am I calling this the “best” Chicken Tortilla Soup? Because it’s not just about following a recipe; it’s about understanding the flavors and techniques that make a truly exceptional soup. It’s customizable to your spice preference, and the addition of fresh lime and that *secret* pinch of smoked paprika truly elevate the entire experience. This isn’t just a soup; it’s an adventure in a bowl, and I’m so excited for you to embark on it.

BEST CHICKEN TORTILLA SOUP

Amelia Chen-Morrison

This Chicken Tortilla Soup is a flavorful and comforting meal, perfect for a chilly evening. It features tender chicken, a savory broth, and a variety of fresh toppings that create a delicious and satisfying experience. With customizable spice levels and a hint of smoked paprika, this soup is sure to become a weeknight favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Ladle
• Two forks (for shredding chicken)
• Can opener

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced optional
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• 4 cups chicken broth low sodium preferred
• 1 pound boneless, skinless chicken breasts
• 1 lime, juiced
• Salt to taste
• Pepper to taste
• Tortilla chips, crushed for topping
• Shredded cheddar cheese for topping
• Avocado, diced for topping
• Sour cream or Greek yogurt for topping
• Fresh cilantro, chopped for topping
• Lime wedges for topping
• Hot sauce for topping

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until fragrant.
• Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
• Pour in the chicken broth and diced tomatoes (undrained).
• Add the black beans and corn.
• Gently place the chicken breasts into the pot.
• Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds.
• Remove the chicken breasts from the pot and shred them with two forks.
• Return the shredded chicken to the pot.
• Stir in the lime juice.
• Season with salt and pepper to taste.
• Ladle the Chicken Tortilla Soup into bowls.
• Top with your favorite toppings – crushed tortilla chips, shredded cheese, diced avocado, sour cream, cilantro, and a squeeze of lime!

Notes

A pinch of smoked paprika really elevates the flavor. Adjust jalapeño for desired spice level. For a thicker soup, blend some of the soup before adding the chicken back. This soup is even better the next day. It freezes well for up to 3 months. For chicken options, shredded rotisserie chicken can be used to save time.