Chicken Tortilla Soup

Chicken tortilla soup has a way of stealing the spotlight whenever I make it.

I still laugh about the night I set the pot on the table and thought there would be leftovers—there weren’t.

Everyone kept going back for “just a little more,” and by the end, the bowls were wiped clean with tortilla chips.

The mix of shredded chicken, sweet corn, and beans in a spiced broth makes it impossible to stop at one serving.What I enjoy most is watching how it changes as people eat it.

Some pile on extra cilantro, others squeeze every last drop of lime into their bowl, and a few crush tortilla chips straight into the soup until it’s thick and hearty.

It’s the kind of meal that lets everyone make it their own, yet still feels like it belongs to the whole table. That’s why it never fails to bring a little excitement to dinner.

Table of Contents

Chicken Tortilla Soup Recipe

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
4 cups chicken broth
2 cups cooked shredded chicken (preferably from chicken breast or thighs)
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) diced tomatoes
1 cup frozen or canned corn
Juice of 1 lime
Fresh cilantro leaves, for garnish
Tortilla chips or strips, for serving
Optional toppings: sliced avocado, shredded cheese, sour cream, extra lime wedges

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes.
Stir in garlic and red bell pepper. Cook for another 2 minutes until fragrant.
Sprinkle in cumin, chili powder, smoked paprika, coriander, oregano, salt, and black pepper. Stir well to coat the vegetables with spices.
Pour in chicken broth, shredded chicken, black beans, diced tomatoes, and corn. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 minutes so the flavors can blend.
Just before serving, stir in the lime juice to brighten up the soup. Taste and adjust seasonings if needed.
Ladle the soup into bowls. Garnish with fresh cilantro and serve with tortilla chips or strips on top or on the side.
If desired, add extra toppings like avocado slices, shredded cheese, sour cream, or more lime wedges for a creamy or tangy touch.

What Can I Serve With Chicken Tortilla Soup?

A good side dish makes the meal feel complete and adds more variety to the table.

Warm tortillas: Soft flour or corn tortillas are great for dipping into the soup.
Mexican rice: A small serving of rice makes it more filling.
Fresh salad: A simple salad with lettuce, avocado, and tomatoes balances the rich flavors of the soup.
Grilled corn: Lightly charred corn on the cob pairs beautifully with the smoky spices.

How Can I Make Chicken Tortilla Soup More Spicy?

Some people love a little extra heat in their bowl, and it’s easy to adjust.

Add jalapeños: Fresh or pickled jalapeños bring quick heat.
Use chili flakes or hot sauce: Sprinkle chili flakes or stir in a dash of hot sauce while cooking.
Chipotle peppers in adobo: These add both smoky flavor and spice.
Serve with spicy toppings: Offer diced serrano peppers or spicy salsa as a garnish.

Can I Use Leftover Chicken For This Soup?

Yes, leftover chicken works perfectly. In fact, it saves time and reduces waste.

Simply shred any cooked chicken you already have and add it toward the end of cooking so it doesn’t dry out.

Roasted or grilled chicken adds even more flavor since it already has seasoning.

Can I Cook Chicken Tortilla Soup In A Slow Cooker?

This soup does very well in a slow cooker, making it hands-off and easy for busy days. Add all ingredients except lime juice, cilantro, and toppings.

Let it cook on low for 6 to 7 hours or high for about 3 to 4 hours. Just before serving, stir in lime juice and fresh cilantro. Add toppings only after ladling the soup into bowls.

What Toppings Go Best On Chicken Tortilla Soup?

Toppings add color, texture, and a personal touch to every serving.

Crispy tortilla strips or chips: For crunch.
Fresh avocado slices: For creaminess.
Shredded cheese: Melts into the hot soup.
Sour cream or Greek yogurt: Balances the spice.
Cilantro and lime wedges: Keep the soup fresh and lively.

Can I Freeze Chicken Tortilla Soup?

Yes, this soup freezes well and keeps its flavor for months. Let it cool completely before transferring it into freezer-safe containers or bags.

Leave some space at the top for expansion. Freeze for up to 3 months.

To reheat, thaw overnight in the fridge, then warm on the stove over medium heat. Add fresh toppings only after reheating.

How Long Does Chicken Tortilla Soup Last In The Fridge?

This soup stays fresh in the refrigerator for up to 4 days when stored in an airtight container.

Reheat on the stove or in the microwave until hot. If you want to store toppings like tortilla strips or avocado, keep them separate so they don’t get soggy.

Can I Make This Soup Ahead Of Time?

Yes, and it often tastes even better the next day because the flavors have more time to blend together. Cook the soup, let it cool, then store it in the fridge.

Warm it gently on the stove before serving, and prepare fresh toppings right before eating for the best taste.

How Can I Thicken Chicken Tortilla Soup If It Feels Too Watery?

Sometimes the broth can feel a little thin, and thickening it makes the soup heartier.

Corn tortillas: Tear 2 to 3 small tortillas into pieces and stir them into the pot. They dissolve as the soup simmers and add body.
Cornstarch slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir into the soup and cook for 3 to 4 minutes.
Mashed beans: Take out a small scoop of beans from the soup, mash them, and mix back in for a natural thickener.

Can I Make Chicken Tortilla Soup Vegetarian?

Yes, you can turn this soup into a delicious vegetarian meal without losing flavor. Use vegetable broth instead of chicken broth and leave out the chicken.

To add protein, increase the amount of beans or include chickpeas. For a smoky flavor, add roasted vegetables like zucchini, bell peppers, or even roasted sweet potato cubes.

What Type Of Chicken Works Best For This Soup?

Different cuts of chicken give slightly different results, but all work well.

Chicken breast: Lean, mild, and shreds easily.
Chicken thighs: Juicier and more flavorful, especially if you want a richer broth.
Rotisserie chicken: Already cooked and seasoned, makes prep faster.

Can I Use Fresh Tomatoes Instead Of Canned?

Yes, fresh tomatoes work beautifully. Use about 4 medium tomatoes, peel and dice them, then cook them down with onions and spices until soft before adding the broth.

This gives the soup a fresher, lighter flavor compared to canned tomatoes.

What Is The Best Way To Store Chicken Tortilla Soup?

Storage is important if you want to enjoy leftovers without losing quality.

Refrigerator: Keep in an airtight container for up to 4 days. Store toppings separately to keep them crisp and fresh.
Freezer: Cool the soup completely before freezing in sealed containers. It lasts up to 3 months. Avoid freezing with avocado, cheese, or tortilla chips inside—add those after reheating.

Can I Make Chicken Tortilla Soup Without Beans?

Yes, if you prefer soup without beans, simply replace them with extra corn, diced zucchini, or more shredded chicken. The soup will still be flavorful and hearty.

How Do I Keep Tortilla Strips Crispy On The Soup?

To keep them crunchy, always add tortilla strips right before eating. Store them separately in a sealed container at room temperature.

If they soften after a day or two, you can re-crisp them in the oven at 350°F for 5 to 7 minutes.