Savory Chicken Tortilla Soup is a comforting bowl packed with tender chicken, zesty tomatoes, beans, and corn, all simmered together with spices to give it a warm, hearty flavor. The crispy tortilla strips on top add a wonderful crunch that makes every spoonful exciting, and a little sprinkle of cheese or avocado on the side never hurts either.
I love making this soup on chilly evenings when I want something that feels like a hug in a bowl but is quick enough for a busy weeknight. It’s one of those recipes that brings people together—my family always asks for seconds because it’s both filling and bright with fresh flavors. Plus, the tortilla strips make it fun to eat!
My favorite way to serve this soup is with a squeeze of lime and a dollop of sour cream. It gives the whole dish a little extra zing and creaminess that pairs so nicely with the spicy broth. It’s perfect for a casual dinner or even meal prep since it tastes just as good reheated the next day.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breasts keeps the soup tender and protein-rich. Rotisserie chicken works great for convenience and adds flavor. For a lighter option, try shredded turkey or tofu cubes for a vegetarian twist.
Beans & Corn: Black or kidney beans add heartiness, while corn offers sweetness and texture. Canned beans are easy, but rinsing helps remove excess salt. Frozen corn works well year-round; fresh is best in season.
Spices: Cumin, chili powder, and smoked paprika give the soup its warm, smoky flavor. If you want less heat, skip the jalapeño or reduce chili powder. For more spice, add a pinch of cayenne.
Tortilla Strips: Crispy tortilla strips provide that satisfying crunch. Corn tortillas work best, but flour tortillas are a fine substitute. For a quick option, baked tortilla chips crushed on top work too.
How Can You Get Perfectly Crispy Tortilla Strips Without Grease Splatter?
Making crispy, golden tortilla strips is simple and adds great texture, but frying can sometimes be messy. Here’s a safe and effective way:
- Cut tortillas into thin strips; thinner strips crisp faster.
- Heat oil in a pan over medium heat, not high, to prevent splattering.
- Fry tortilla strips in small batches; don’t overcrowd the pan to keep them crispy.
- Use a slotted spoon to remove strips once golden, then drain on paper towels.
- Sprinkle immediately with salt while still hot for best flavor.
- For less oil, try baking strips on a baking sheet at 375°F for 10-12 minutes, flipping halfway.
These crispy strips add crunch without overpowering the soup’s warm, bubbling broth—balance is key! I like baking for a lighter option, especially when making a big batch for leftovers.
Equipment You’ll Need
- Large pot – perfect for simmering the soup all together without spills.
- Sharp knife – helps you chop onions, garlic, and jalapeños easily.
- Cutting board – a sturdy place to prep all your veggies safely.
- Slotted spoon or spider strainer – great for frying and removing crispy tortilla strips.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey if you want a different protein with plenty of flavor.
- Add black beans or pinto beans for extra texture and fiber.
- Mix in diced zucchini or bell peppers for an added veggie boost and color.
- Top with crumbled queso fresco or Monterey Jack cheese instead of cheddar for a milder taste.
How to Make Savory Chicken Tortilla Soup?
Ingredients You’ll Need:
Main Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can black or kidney beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 2 medium cooked chicken breasts, shredded or chopped
- Salt and pepper to taste
- Juice of 1 lime
For the Tortilla Strips:
- 4 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- Salt to taste
For Garnish:
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Fresh cilantro, chopped
- Diced green onions
- Diced white onion
- Lime wedges
Time Needed:
This savory chicken tortilla soup takes about 35 minutes total: 10 minutes to prep, 20 minutes simmering, and about 5 minutes to crisp up tortilla strips and garnish. It’s a quick, comforting meal ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño if using. Cook and stir for about 3-5 minutes until they’re soft and fragrant.
2. Add the Spices:
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir everything together and cook for about 1 minute to bring out the flavors of the spices.
3. Simmer the Soup:
Pour in the chicken broth, diced tomatoes (including the juice), drained beans, and corn. Stir well and bring the soup to a gentle simmer.
4. Add Chicken and Season:
Add the shredded chicken to the pot. Let the soup simmer for 15-20 minutes so the flavors blend nicely. Season with salt and pepper to your taste.
5. Make Crispy Tortilla Strips:
While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry your tortilla strips in small batches until they’re golden and crisp, about 1-2 minutes. Use a slotted spoon to remove them and place on paper towels to drain excess oil. Sprinkle with a pinch of salt.
6. Finish with Fresh Lime:
Right before serving, stir the fresh lime juice into the soup for a bright, zesty touch.
7. Serve and Garnish:
Ladle the soup into bowls. Top each with crispy tortilla strips, shredded cheese, a dollop of sour cream, diced onions, chopped green onions, fresh cilantro, and a wedge of lime on the side. Enjoy while hot!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken beforehand. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Once thawed, shred or chop as usual.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Keep the tortilla strips separate to maintain their crunch. Reheat the soup gently on the stove or in the microwave before serving.
Can I Make This Soup Vegetarian?
Absolutely! Skip the chicken and use vegetable broth instead of chicken broth. For extra protein, add extra beans or some diced tofu. The flavors will still be hearty and delicious.
What’s the Best Way to Reheat the Soup?
Reheat it slowly over medium-low heat on the stove, stirring occasionally. Add a splash of broth or water if it’s too thick. Avoid reheating the tortilla strips with the soup to keep them crispy.
