Chicken Tortilla Soup

There was a winter a few years back when the flu made its way through our house, one family member after another. I remember standing in my kitchen with tissues stuffed in my apron pocket, looking for something I could make that felt like a hug in a bowl.

That’s when I made my first pot of chicken tortilla soup. I didn’t follow a recipe, just my instincts and what was in the pantry—some leftover rotisserie chicken, canned tomatoes, a lonely jalapeño, and a handful of stale corn tortillas that I decided to fry up for topping.

The first spoonful was everything I hoped for—bright, cozy, and deeply comforting. Since then, this soup has become my go-to when the air turns cool or someone I love needs a little extra warmth.

Every pot since has been a small act of care, and that’s exactly what I hope it becomes for you too.

Why You’ll Love This Recipe:

• Deep, bold flavor from simple, affordable ingredients
• Uses leftover chicken beautifully
• Easy enough for a weeknight, but comforting enough for company
• Freezes well and tastes even better the next day
• Customizable for mild or spicy preferences

Ingredients You’ll Need:

• 2 tablespoons olive oil – I prefer olive oil for its round flavor, but vegetable oil works just fine.
• 1 medium onion, chopped – Sweet onion gives a gentle base; yellow works perfectly too.
• 3 cloves garlic, minced – I always add an extra clove; it deepens the flavor.
• 1 jalapeño, seeded and diced – Leave the seeds if you want more heat.
• 1 teaspoon ground cumin – Don’t skip this; it’s what makes the soup taste like a long-simmered dish.
• 1 teaspoon chili powder – I’ve tried smoked paprika in a pinch, and it adds a lovely depth.
• 1 (14.5-ounce) can fire-roasted diced tomatoes – Regular diced tomatoes work fine, but fire-roasted ones add a whisper of smokiness.
• 4 cups chicken broth – Homemade if you have it, store-bought if not. Just choose a low-sodium version so you can control the salt.
• 2 cups shredded cooked chicken – Leftover roast or rotisserie chicken is perfect; I’ve even used poached chicken when I was short on time.
• 1 cup corn kernels – Fresh, frozen, or canned. I’ve used all three depending on the season.
• 1 (15-ounce) can black beans, rinsed and drained – They add heartiness and color.
• Juice of one lime – This is the bright note that makes everything come alive.
• Salt and pepper, to taste – Taste as you go. Soup deserves your attention here.
• Corn tortillas, cut into strips – For topping. I fry them lightly until crisp, but you can bake them if you prefer less oil.
• Optional garnishes: avocado slices, shredded cheese, sour cream, fresh cilantro, and extra lime wedges.

How to Make It (Step-by-Step Instructions):

Start by heating your olive oil in a large pot over medium heat. When the oil shimmers, add your chopped onion and sauté until it turns translucent—about five minutes. Don’t rush this step; the onions are building the foundation of flavor. Once they’ve softened, add the garlic and jalapeño, stirring for just about 30 seconds until fragrant. If you’ve ever burned garlic before, you’ll know why I say watch it closely—nothing ruins a good soup faster.

Next, sprinkle in your cumin and chili powder, letting the spices bloom in the heat for another 30 seconds. This moment fills the kitchen with that unmistakable Tex-Mex aroma that makes you hungry before the soup is even simmering. Pour in your canned tomatoes with their juices, stirring to scrape up any browned bits at the bottom of the pot. That’s pure flavor—never waste it.

Add your chicken broth, corn, and black beans, then bring everything to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for about 20 minutes. This is when I usually tidy up the kitchen or chop garnishes. The simmering time lets all those flavors blend and deepen, turning a handful of humble ingredients into something far more than the sum of its parts.

After the soup has had time to come together, stir in the shredded chicken. I like to add it near the end so it stays tender and doesn’t break down. Let it warm through for another five minutes, then squeeze in your lime juice and give it a taste. Adjust the salt and pepper until it feels right to you—every batch is a little different.

While the soup finishes, prepare your tortilla strips. I slice corn tortillas into thin ribbons and fry them quickly in a bit of oil until golden and crisp. They’re irresistible and worth the small effort. If you’d rather bake them, just toss the strips with a drizzle of oil, spread them on a baking sheet, and bake at 375°F until crisp.

Ladle the soup into bowls and pile on the toppings: crispy tortilla strips, avocado slices, a sprinkle of cheese, a dollop of sour cream, and a touch of cilantro if you like. I always finish with an extra squeeze of lime. The soup should feel layered—bright from the citrus, hearty from the chicken, and satisfying from the textures of beans, corn, and tortillas.

Expert Tips for the Best Results:

If I could give you one piece of advice, it’s to let your ingredients talk to each other before you rush to the table. The soup gets noticeably better after sitting for about 30 minutes, even off the heat. The spices mellow and blend beautifully. Always taste before serving—sometimes all it needs is another squeeze of lime or a pinch of salt to make it sing. And don’t underestimate the tortilla strips. They’re not just a garnish; they’re part of the experience, adding crunch and corn flavor that ties everything together.

Variations & Substitutions:

Over the years, I’ve played around with this recipe more times than I can count. Once, when I was out of black beans, I used pinto beans and discovered I actually preferred the creaminess they added. Another time, I tossed in diced zucchini and a handful of spinach that needed to be used, and it made the soup feel even fresher. If you’re cooking for vegetarians, skip the chicken and use vegetable broth—add an extra can of beans or some roasted sweet potatoes for heartiness. I’ve even made a smoky version by stirring in a spoonful of chipotle in adobo, which adds an unforgettable depth for those who love a little heat.

Serving Suggestions:

This soup is hearty enough to stand alone, but I often serve it with warm cornbread or a simple green salad dressed with lime vinaigrette. It’s a great choice for casual dinners with friends—just set out the toppings in small bowls and let everyone customize their own. On cold nights, I like to pour myself a small glass of crisp white wine and enjoy it slowly, bowl in hand, with a candle flickering nearby. It’s also my favorite make-ahead meal for busy weeks; it reheats beautifully and somehow feels freshly made every time.

Storage & Reheating Instructions:

Once the soup cools, I ladle it into airtight containers and refrigerate it for up to four days. The flavors deepen overnight, and it tastes even better the next day. For longer storage, it freezes well—just leave out the tortillas and garnishes until serving. To reheat, warm it gently on the stove over medium heat, adding a splash of broth or water if it thickens. The tortillas soften a bit in storage, so I always make a fresh batch for topping; it keeps that satisfying crunch alive.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You absolutely can. I often make it in the morning, let it cool, and reheat it for dinner. The flavors have time to marry, and it tastes even richer.

Can I use raw chicken instead of cooked?
Yes, just simmer diced raw chicken directly in the broth until cooked through—about 15 minutes. It’s an easy swap when you don’t have leftovers.

How spicy is this soup?
That depends entirely on your jalapeño. I remove the seeds for mild heat, but if you love spice, leave them in or add a pinch of cayenne.

Can I make it in a slow cooker?
Yes. Combine everything except the lime juice and tortilla strips, and cook on low for 6 to 8 hours. Add the lime juice just before serving.

Conclusion:

Chicken tortilla soup has a way of gathering people—around the stove, around the table, or simply around the memory of a warm bowl on a cold night. I’ve made this soup through every season of life: when times were busy, when I needed comfort, and when I wanted to share something nourishing with the people I love. If you try it, I hope you feel the same simple joy I do every time I ladle it out. Leave a comment, share how you made it your own, or just take a quiet moment to enjoy it. Cooking should feel like home, and this soup always does.

Nutrition Information (Per Serving):

Approximate values: 280 calories | 18g protein | 10g fat | 25g carbohydrates | 4g fiber | 620mg sodium