The first time I made Chicken Tortilla Soup, I wasn’t expecting it to become a favorite. I just wanted something warm, slightly spicy, and packed with layers of flavor.
What I ended up with was a rich broth, tender shredded chicken, and crispy tortilla strips that added just the right amount of crunch. It was the kind of meal that feels like it’s been cooking all day, even though it comes together quickly.
This soup brings smoky, savory, and slightly tangy flavors in every spoonful.
The combination of tomatoes, spices, and lime makes the broth bold, while the toppings—avocado, cheese, and tortilla strips—add texture and freshness.
Whether you’re making it for a weeknight meal or feeding a group, this soup is always a hit.
Why This Chicken Tortilla Soup Stands Out
Not all tortilla soups are created equal. A great one balances smoky, tangy, and savory flavors while keeping the texture interesting with toppings.
- Rich, Well-Seasoned Broth – A mix of fire-roasted tomatoes, broth, and warm spices gives it a deep, comforting taste.
- Tender, Shredded Chicken – Cooking the chicken in the broth makes it juicy and flavorful.
- Crispy Tortilla Strips for Texture – Adds crunch and makes every bite interesting.
- Topping-Friendly – Load it up with avocado, cheese, cilantro, and lime for a fresh finish.
This soup is simple to make but tastes like it’s been simmering for hours.
Essential Ingredients for the Best Flavor
A few key ingredients give this soup its signature depth. Each one adds a layer of texture and taste that makes the dish complete.
- Chicken Breasts or Thighs – Cooked directly in the broth for maximum flavor.
- Fire-Roasted Tomatoes – Adds a deep, slightly smoky richness.
- Chicken Broth – The base of the soup, bringing everything together.
- Onion, Garlic & Jalapeño – A trio of aromatics that adds depth and spice.
- Cumin & Smoked Paprika – Warm, earthy spices that make the broth bold and fragrant.
- Tortilla Strips – Fried or baked until crisp, adding crunch to every bite.
- Lime Juice – A fresh squeeze at the end brightens the flavors.
With just a few ingredients, the broth becomes rich, layered, and incredibly satisfying.
Step-by-Step Guide to Making Chicken Tortilla Soup
This soup is easy to prepare and comes together in under an hour, making it great for both weeknights and meal prep.
- Sauté the Aromatics – Heat oil in a pot and cook the onion, garlic, and jalapeño until softened.
- Build the Base – Add cumin, smoked paprika, fire-roasted tomatoes, and chicken broth, stirring to combine.
- Simmer with the Chicken – Place the chicken in the pot and let it cook for 20 minutes, absorbing all the flavors.
- Shred and Return the Chicken – Remove the chicken, shred it with forks, and stir it back into the soup.
- Prepare the Tortilla Strips – Bake or fry corn tortillas until golden and crispy.
- Finish with Fresh Ingredients – Stir in lime juice, then serve with toppings.
Every step adds another layer of depth, making the final dish bold and well-rounded.
Best Toppings for Chicken Tortilla Soup
This soup is all about the toppings—they bring texture, freshness, and extra flavor.
| Topping | What It Adds |
|---|---|
| Crispy Tortilla Strips | Crunch that contrasts with the warm broth. |
| Avocado Slices | A creamy, cool balance to the spices. |
| Shredded Cheese | Melts into the soup, adding richness. |
| Fresh Cilantro | A bright, herbal touch. |
| Lime Wedges | Enhances the broth’s tangy kick. |
Toppings let you customize each bowl while making the soup even more flavorful.
Click here to preview your posts with PRO themes ››
How to Store and Reheat Leftovers
This soup stores well and tastes even better the next day as the flavors meld.
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Store in portions for up to 3 months.
- Reheat: Warm on the stovetop or microwave, adding fresh lime and toppings before serving.
Keeping the toppings separate helps maintain the texture when reheating.
Frequently Asked Questions
1. Can I use rotisserie chicken instead?
Yes! Skip the cooking step and stir in shredded rotisserie chicken near the end.
2. What’s the best way to make this soup spicier?
Add extra jalapeño, chili powder, or a splash of hot sauce.
3. Can I use canned tomatoes instead of fire-roasted?
Yes, but fire-roasted tomatoes add a deeper, slightly smoky flavor.
4. What’s the best way to keep the tortilla strips crispy?
Store them separately and add them right before serving.
5. Can I make this soup in a slow cooker?
Yes! Cook on low for 6 hours or high for 3-4 hours, then shred the chicken and serve.
This Chicken Tortilla Soup is warm, bold, and loaded with texture, making it a go-to for any time of the year.
Chicken Tortilla Soup
Equipment
- Large pot For simmering the soup
- Baking Sheet For making crispy tortilla strips
- Ladle For serving the soup
- Tongs For shredding the chicken
Ingredients
- 1 lb chicken breasts boneless, skinless
- 1 onion chopped
- 3 cloves garlic minced
- 1 jalapeño diced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1 can fire-roasted tomatoes (14 oz) crushed
- 4 cups chicken broth
- 4 corn tortillas cut into strips
- 1 lime juiced
- avocado sliced, for topping
- shredded cheese for topping
- fresh cilantro chopped, for garnish
Instructions
- In a large pot, heat oil over medium heat. Add onion, garlic, and jalapeño, cooking until softened.
- Stir in cumin, smoked paprika, and salt, letting the spices bloom for 30 seconds.
- Pour in fire-roasted tomatoes and chicken broth, stirring to combine.
- Add chicken breasts and bring to a simmer. Cover and cook for 20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return to the pot and stir in fresh lime juice.
- While the soup simmers, bake tortilla strips at 375°F (190°C) for 10 minutes until crispy.
- Ladle soup into bowls, top with tortilla strips, avocado, shredded cheese, and fresh cilantro.
Notes
- For extra spice, add chili powder or cayenne pepper.
- Store tortilla strips separately to keep them crispy.
- Reheat soup on the stovetop for the best texture.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!