If you’re craving a bowl of comfort that bursts with vibrant flavors and cozy warmth, this Chicken Tortilla Soup Recipe is an absolute must-try. It’s a wonderful blend of tender shredded chicken, hearty vegetables, and bold spices simmered to perfection, topped with crunchy tortilla chips and creamy avocado. Whether you’re warming up on a chilly evening or looking to impress friends with a simple yet spectacular meal, this soup offers that perfect balance of zest, texture, and freshness that will keep you coming back for seconds.
Ingredients You’ll Need
Get ready to gather some straightforward yet essential ingredients that work together to build the rich flavors and inviting textures of this dish. Each one plays a key role, from the earthy spices that add depth to the crisp tortilla chips bringing delightful crunch on top.
- Olive oil: The foundation for sautéing your veggies to tender, flavorful perfection.
- Small onion, diced: Adds a subtly sweet base note that softens as it cooks.
- Garlic cloves, minced: Infuses a warm pungency that lifts the soup’s overall aroma.
- Bell pepper, diced: Brings a mild sweetness and a pop of color to brighten the bowl.
- Medium carrot, diced: Offers natural sweetness and a bit of body to the broth.
- Chili powder: Delivers that signature Southwestern spice that defines this soup.
- Cumin: Provides a smoky earthiness that rounds out the flavor profile.
- Paprika: Adds a gentle smoky note and vibrant color.
- Cayenne pepper (optional): Sprinkle in if you want a bit of heat to wake up your palate.
- Chicken broth (low-sodium): The flavorful liquid base that ties everything together.
- Diced tomatoes (canned): Bring acidity and freshness with their juicy goodness.
- Cooked shredded chicken: The hearty protein star of the show—you can use rotisserie chicken for ease.
- Frozen corn kernels: Add bursts of sweetness and texture.
- Diced green chilies (canned): Heighten the complexity with mild, tangy spice.
- Salt and pepper: Simple seasoning essentials to balance flavors.
- Fresh cilantro, chopped: Brightens the soup with herbal freshness.
- Tortilla chips, crushed: The perfect crunchy garnish that delivers satisfying texture in every spoonful.
- Sour cream: Adds creamy coolness that mellows out the spice.
- Avocado, sliced: Provides buttery richness and smooth contrast.
- Fresh lime wedges: A zesty squeeze at the end to elevate all the flavors.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Veggies
Start by warming up 2 tablespoons of olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, bell pepper, and carrot. Let these soften and mingle for about 5 to 7 minutes, stirring every now and then. This step builds a fragrant, savory base that infuses the entire soup with natural sweetness and depth.
Step 2: Add the Spices
Now sprinkle in the chili powder, cumin, paprika, and if you love a touch of heat, the optional cayenne pepper. Stir everything together and cook for about a minute. This blooming step awakens those spices so their flavors become rich and fully rounded.
Step 3: Pour in the Liquids and Chicken
Time to add the heart of this soup: pour in the chicken broth followed by the canned diced tomatoes with all their juicy goodness. Stir in your shredded cooked chicken, corn kernels, and diced green chilies. Bring the pot to a gentle simmer, letting all the flavors harmonize perfectly over 15 to 20 minutes.
Step 4: Season to Taste
Give your soup a taste and adjust with salt and pepper as needed. This final seasoning ensures the flavor balance is just right before you move to serving.
Step 5: Serve and Enjoy
Ladle your steaming soup into bowls, then pile on those crunchy crushed tortilla chips, a dollop of creamy sour cream, fresh avocado slices, cilantro, and a wedge of lime for a splash of brightness. Each bite is a wonderful contrast of warm, spicy broth and fresh, creamy toppings.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
The garnishes make this Chicken Tortilla Soup Recipe truly special. The crushed tortilla chips provide irresistible crunch, while the sour cream adds a cooling creaminess that balances the spices. Avocado slices contribute creamy smoothness, fresh cilantro imparts brightness, and a wedge of lime lends a refreshing citrus tang. These toppings make every spoonful an adventure of textures and flavors.
Side Dishes
To round out your meal, consider pairing the soup with a crisp green salad or warm cornbread. A side of black bean and corn salad or simple queso fresco on the side can complement the soup’s southwestern zest perfectly. These sides keep the meal light yet satisfying, making for an easy, balanced dinner.
Creative Ways to Present
For a fun twist, serve the soup in mini bowls as a starter at a casual dinner party or create individual tortilla chip baskets for dipping. You can also turn the leftovers into a vibrant rice bowl or layer it in a casserole topped with cheese and baked until bubbly for a completely different vibe. The Chicken Tortilla Soup Recipe is flexible and ready to shine in many creative forms.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Tortilla Soup Recipe, simply let it cool to room temperature, then transfer to an airtight container. It will keep in the refrigerator for up to 3 days, allowing you to savor the flavors again without any fuss.
Freezing
If you want to stash some soup for later, it freezes beautifully. Store it in freezer-safe containers or heavy-duty freezer bags for up to 2 months. When you’re ready, just thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup feels too thick after freezing, stir in a splash of chicken broth or water for the perfect consistency. Add your fresh garnishes right before serving to keep that fresh crunch and creaminess intact.
FAQs
Can I make this Chicken Tortilla Soup Recipe vegetarian?
Absolutely! You can substitute the chicken broth with vegetable broth and use beans or extra corn for protein instead of chicken. The spices and vegetables still pack plenty of flavor, making it just as delicious.
What’s the best way to shred chicken for this soup?
Using rotisserie chicken is a fantastic time-saver. Otherwise, poach chicken breasts until cooked through and shred with two forks for easy, tender pieces that soak up the soup’s flavors wonderfully.
Can I prepare this soup in a slow cooker?
Yes! Simply sauté the veggies and spices on the stovetop, then transfer everything into the slow cooker along with the broth and other ingredients. Cook on low for 4 to 6 hours for a hands-off approach.
How spicy is this Chicken Tortilla Soup Recipe?
The heat level is mild by default but easy to adjust. Adding cayenne pepper ups the spice, while toppings like sour cream and avocado help cool things down. You can customize based on your taste.
What can I use instead of tortilla chips if I don’t have any?
Crushed pita chips, baked corn tortillas, or even crispy tostadas work great as substitutes. They all provide that satisfying crunch and bring a similar flavor that complements the soup.
Final Thoughts
This Chicken Tortilla Soup Recipe is such a joyous recipe to have in your collection. It feels like a warm hug in a bowl—simple to make yet bursting with layers of flavor and satisfying textures. I hope you give it a try soon and find it as comforting and exciting as I do. Once you do, this hearty, flavorful soup might just become your new go-to for any day you need a little extra delicious warmth.
Print
Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This Chicken Tortilla Soup is a flavorful, hearty, and comforting dish perfect for any meal. Made with sautéed veggies, aromatic spices, shredded chicken, and topped with crispy tortilla chips, creamy sour cream, and fresh avocado slices, this soup offers a delightful balance of textures and tastes within 40 minutes.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 medium carrot, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for heat)
- 4 cups chicken broth (low-sodium)
- 1 can (14.5 oz) diced tomatoes
- 1 cup cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen corn kernels
- 1 can (4 oz) diced green chilies
- Salt and pepper to taste
Garnishes
- 1/2 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
- 1/2 cup sour cream
- 1 avocado, sliced
- Fresh lime wedges
Instructions
- Sauté Veggies: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, bell pepper, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Spices: Stir in chili powder, cumin, paprika, and cayenne pepper if using. Cook for 1 minute, allowing the spices to release their aroma and deepen in flavor.
- Simmer Soup: Pour in the low-sodium chicken broth, diced tomatoes with their juices, shredded cooked chicken, frozen corn, and diced green chilies. Bring the mixture to a gentle simmer and cook for 15-20 minutes, enabling all flavors to meld together beautifully.
- Season: Taste the soup and adjust seasoning by adding salt and pepper as desired to balance the flavors perfectly.
- Serve: Ladle the hot soup into bowls. Top each serving with crushed tortilla chips, a dollop of sour cream, sliced avocado, chopped fresh cilantro, and a wedge of lime to squeeze over for added brightness.
- Enjoy: Serve immediately and savor the rich, comforting taste of this delicious Chicken Tortilla Soup.
Notes
- For spicier heat, increase the cayenne pepper or add jalapeños.
- Rotisserie chicken is a convenient shortcut to save time.
- Use low-sodium chicken broth to control salt levels.
- Garnishes like avocado and sour cream add richness and creaminess.
- Leftovers refrigerate well for up to 3 days and reheat gently on the stovetop.
