Have you ever wondered what makes chicken tortilla soup so irresistibly delicious? As someone who’s been making this soup for years (and eating even more of it!), I can tell you it’s all about that perfect blend of savory broth, tender chicken, and those addictively crunchy tortilla strips on top My family requests this dish all year round, but we especially love it during fall and winter when we need something warm and comforting
Chicken tortilla soup is a hearty Mexican soup that combines simple ingredients to create bold flavors. It’s become wildly popular worldwide because it’s not only delicious but also incredibly easy to make. Let’s dive into what exactly goes into making authentic chicken tortilla soup and why it’s so satisfying.
A Brief History of Chicken Tortilla Soup
Chicken tortilla soup originated in Mexico when someone had the brilliant idea of adding chicken to a traditional tortilla soup recipe. Initially the soup was quite simple – just chilies vegetables, and tortilla chips simmered in broth. Over time, shredded chicken was added to make the dish heartier and increase the protein content.
As the soup’s popularity spread, particularly to the United States, new variations emerged. Some versions started incorporating corn beans rice, or other ingredients to make the soup even more substantial. The spice levels also began to vary from mild to extra spicy depending on regional preferences. Despite these adaptations, the core ingredients have remained consistent – chicken and tortillas are still essential to any authentic chicken tortilla soup recipe.
Traditional Main Ingredients in Chicken Tortilla Soup
The classic version of chicken tortilla soup contains these key ingredients:
- Chicken: Typically shredded cooked chicken (breast or thigh meat) provides protein. You can poach, bake, grill, or even use rotisserie chicken to save time.
- Tortillas/Tortilla Chips: Corn tortilla strips or crushed tortilla chips give the soup its distinctive corn flavor and add a delightful crunch as a topping.
- Broth: Chicken broth forms the base of the soup (low-sodium is often preferred so you can control the salt level).
- Aromatics: Onions (yellow or white) and garlic are sautéed to build flavor.
- Tomatoes: Diced tomatoes (fresh or canned) add texture and acidity.
- Spices: Typically chili powder, cumin, oregano, and coriander provide that authentic Mexican flavor profile.
- Fresh Elements: Cilantro and lime juice brighten everything up and balance the flavors.
Common Modern Additions
Over time, home cooks and restaurants have added their own creative touches to the traditional recipe:
- Black Beans: Adds fiber, protein, and hearty texture.
- Corn: Contributes sweetness and additional texture (frozen, canned, or fresh all work).
- Jalapeño: Brings heat and a touch of smokiness.
- Avocado: Used as a topping to add creaminess.
- Cheese: Shredded Mexican cheese blends like Monterey Jack add richness.
- Sour Cream: Provides a cooling contrast and tanginess.
How to Make Chicken Tortilla Soup in 30 Minutes
One of the best things about chicken tortilla soup is how quickly it comes together. Here’s a simple step-by-step guide:
- Sauté aromatics: Cook onion and jalapeño in olive oil until softened, then add garlic and cook until fragrant.
- Add liquids and main ingredients: Pour in chicken broth, diced tomatoes, black beans, corn, and shredded cooked chicken.
- Season: Add lime juice, chili powder, cumin, salt, pepper, and smoked paprika (plus optional cayenne for extra heat).
- Simmer: Let everything gently boil for about 5-7 minutes until flavors meld.
- Finish with fresh elements: Stir in chopped cilantro.
- Serve with toppings: Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream, and additional lime wedges.
Making Your Own Tortilla Strips
While store-bought tortilla chips work just fine, homemade tortilla strips take this soup to the next level:
- Cut corn tortillas into ¼-inch wide strips
- Toss with olive oil and kosher salt
- Bake at 375°F for 15-18 minutes until crisp and lightly golden
- These can be made while your soup simmers!
Tips for the Best Chicken Tortilla Soup
- Use rotisserie chicken to save time and add flavor.
- Adjust seasonings to taste – everyone has different preferences for spice levels.
- Salt carefully – many ingredients (broth, canned tomatoes, beans) already contain sodium.
- Make extra – this soup freezes beautifully for up to 3-4 months.
- Store toppings separately from the soup to maintain their texture.
Customizing Your Chicken Tortilla Soup
One of the great things about this soup is how versatile it is. Here are some ideas to make it your own:
- Try different types of broth (vegetable or turkey)
- Add extra vegetables like zucchini, bell peppers, or spinach
- Make it spicier with hot sauce or extra jalapeños
- Use Mexican beer like Corona instead of some of the water or broth
- Replace some chicken with black beans for a partly vegetarian version
- Try different cheeses like cotija or feta
- Swap cilantro for parsley if you’re not a cilantro fan
- Add rice or small pasta shapes to make it even heartier
Health Benefits of Chicken Tortilla Soup
Beyond being delicious, chicken tortilla soup offers some excellent nutritional benefits:
- High in protein from the chicken and beans, helping maintain and repair muscles
- Rich in vitamins (A, C, and K) from the vegetables, supporting immunity and bone health
- Good source of fiber from beans, corn, and tomatoes, aiding digestion
- Contains antioxidants from lime juice, spices like cumin and oregano that fight inflammation
Frequently Asked Questions About Chicken Tortilla Soup
What’s the difference between taco soup and tortilla soup?
Tortilla soup is typically lighter and more broth-based than hearty taco soup. Tortilla soup often contains chicken, while taco soup typically uses beef. Taco soup is also usually thickened with taco seasoning.
What’s in Chick-fil-A’s chicken tortilla soup?
Chick-fil-A’s version contains shredded chicken breast with navy and black beans in a white creamy soup base with vegetables and spicy seasonings, topped with seasoned corn tortilla strips.
Is chicken tortilla soup spicy?
The spice level can be adjusted to your preference. As typically prepared, it has a nice kick without being overwhelmingly spicy. To reduce spiciness, remove seeds from the jalapeño or use less chili powder. For more heat, keep jalapeño seeds or add cayenne pepper.
Is tortilla soup gluten-free?
Yes, most versions are naturally gluten-free as long as you use corn tortillas rather than flour tortillas. Always check labels on canned goods, broth, and spices to be certain.
Can I make chicken tortilla soup in a slow cooker?
Absolutely! Though the stovetop version is quick (ready in 30 minutes), you can adapt it for a slow cooker if you prefer that method. Just add all ingredients except the cilantro and simmer on low for 6-8 hours or high for 3-4 hours, then stir in cilantro before serving.
What to Serve with Chicken Tortilla Soup
This soup is hearty enough to be a meal on its own, but pairs beautifully with:
- Mexican cornbread
- Fresh homemade tortillas
- Side salad with avocado
- Grilled corn on the cob
- Guacamole and chips
- Spanish rice
For a lighter meal, chicken tortilla soup also makes an excellent starter before a main course.
My Family’s 30-Minute Chicken Tortilla Soup Recipe
Here’s my go-to recipe that never fails to impress and only takes 30 minutes from start to finish:
Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 jalapeño, diced small (seeds optional depending on heat preference)
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 (14.5 oz) cans diced tomatoes with juice
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1½ cups corn (frozen, canned, or fresh)
- 1 tbsp lime juice
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ⅓ cup fresh cilantro, chopped
For the tortilla strips:
- 10 small corn tortillas, cut into ¼-inch strips
- 2 tbsp olive oil
- 1 tsp kosher salt
Toppings:
- Diced avocado
- Shredded cheese
- Sour cream
- Extra lime wedges
- Additional cilantro
I love making this soup for friends and family because it’s super quick but tastes like it simmered all day. The homemade tortilla strips really make it special, but when I’m in a hurry, store-bought tortilla chips work great too!
This Mexican favorite truly is comfort food that’s completely customizable and bursting with flavor. Whether you’re fighting off a cold, looking for a quick weeknight dinner, or just craving something warm and satisfying, chicken tortilla soup is the perfect solution.
A WARM AND COMFORTING SOUP RECIPE
You are going to love this recipe for Crock Pot Chicken Tortilla Soup! Now, I don’t want you to look at the list of ingredients and get overwhelmed here. I promise this won’t take you more than 5-10 minutes to throw in the crock pot. It can easily be put on before you go to work in the morning and be ready by the time you get home.
This soup is fantastic! it’s so easy too. I will definitely make this again and often! – Jane
Mainly it is made with shredded chicken, chicken broth, taco seasoning, enchilada sauce and Rotel. Other flavors like garlic, onion and corn can be added.
We serve it with cornbread. You could also serve it with a side salad.
Yes. Canned black beans or pinto beans would be excellent in this.
I like to serve this soup topped with shredded cheese and some crispy tortilla strips (you can usually find those located in the same grocery aisle as salad toppings.) You can also try some avocado, a slice of lime and some freshly chopped cilantro.
Yes, chicken tortilla soup can be made vegetarian or vegan by omitting the chicken and using vegetable broth instead of chicken broth. You can also add additional vegetables, such as bell peppers, zucchini, or squash, to the soup to give it more flavor and nutrients. To make the soup vegan, you can also omit the cheese or use vegan alternatives.
Yes, chicken tortilla soup can be frozen. To freeze the soup, allow it to cool completely and then transfer it to an airtight container or a freezer-safe zip-top bag. The soup will keep in the freezer for up to 3 months. To serve, thaw the soup in the refrigerator and then reheat it on the stove over medium heat until it is heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts – you can use chicken thighs or chicken tenderloins.
- onion – if you don’t like onion, just leave it out.
- garlic – I try to use freshly minced garlic when I can, you will always get a better flavor but you can certainly use the jarred stuff if that is what you have on hand.
- chicken broth – if you are sensitive to sodium at all, I would definitely recommend a low to no sodium chicken broth.
- water – if you didn’t want to use water, you could use more chicken broth.
- corn – don’t like corn? Just leave it our or perhaps substitute with beans.
- diced tomatoes and green chiles – the brand name for this is “Rotel” but you can use the store brand.
- red enchilada sauce – I always buy the mild version but if you want to kick this up a bit, go with the medium or hot.
- taco seasoning – grab a packet of taco seasoning or make Homemade Taco Seasoning.
- salt and pepper – this is really to your taste.
- shredded cheese, for topping – if you want a kick of spice, try using pepper jack cheese.
- crunchy tortilla strips, for topping – these can usually be found in the salad aisle of your grocery store.
