Chicken Tortilla Soup Recipe

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Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m thrilled to share my favorite homemade tortilla soup recipe with you! This Mexican-inspired soup is the ultimate easy weeknight dinner. It’ll warm your soul. Imagine tender shredded chicken, crispy tortilla strips, and veggies in a zesty tomato broth. Yum!

As a busy mom, I love that this one-pot meal comes together quickly. It’s perfect for those chilly evenings when you crave comfort food. The best part? The flavors get even better overnight. It’s ideal for leftovers.

Let’s dive into this delicious recipe that’ll soon become a staple in your home. Trust me, your taste buds will thank you!

5 Reasons You’ll Love This Recipe

I’m excited to share why this Chicken Tortilla Soup recipe is a must-try. It’s become a staple in my kitchen, and I’m sure you’ll fall in love with it too.

This soup is super quick and easy to make. As a busy person, I love meals that are simple. This soup is great for those busy weeknights when I need a quick dinner.

This recipe is also super customizable. I can change the spice level or add different toppings. Some days I like extra crunch with tortilla strips, and other times I add creamy avocado.

  1. Nutritious powerhouse: Packed with protein from chicken and beans
  2. Flavorful blend: Mexican-inspired spices create a taste explosion
  3. Comforting bowl: Perfect for chilly evenings or when I need a pick-me-up

The ingredients are nutritious, making me feel good about eating it. It has lean chicken, fiber-rich beans, and colorful veggies. The spices make it taste like Mexico with every bite.

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This soup is also very comforting. It makes me feel better when I’m sick or just need a warm hug. It’s my go-to comfort food that I can enjoy without feeling guilty.

Exact Ingredients List (+ Possible Substitutes)

This chicken tortilla soup is easy to make with simple ingredients. Here’s what you’ll need:

  • 1 pound chicken breast, cubed
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can crushed tomatoes
  • Spices: cumin, chili powder, salt
  • Onion, garlic, jalapeno
  • Chicken broth
  • Cilantro and lime juice

For the crispy tortilla strips, grab some corn tortillas and olive oil. Don’t forget the toppings! I love diced avocado and extra lime wedges.

Got leftover chicken? Use that instead of raw chicken breast. Pinto beans work great if you’re out of black beans. Fresh or frozen corn can replace canned. For a creamier twist, try adding cream cheese and shredded cheddar.

This recipe is flexible, so feel free to adjust the spices to your taste. The combination of chicken, beans, corn, and tomatoes creates a hearty and flavorful soup. It’s perfect for any day of the week.

Instructions

I love making chicken tortilla soup! First, I sauté onions, garlic, and jalapeños in oil. This makes a tasty base for the soup.

Then, I add chicken breasts, corn, beans, and spices. I simmer the soup for about 25 minutes. This lets the flavors mix well.

Next, I take out the chicken and shred it with two forks. The meat comes apart easily. I put the shredded chicken back in the pot and cook for 5 more minutes.

Finally, I add a splash of lime juice. This makes all the flavors pop.

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While the soup cooks, I get ready the toppings. I cut tortillas into strips and fry them until they’re crispy. Here are my top toppings:

  • Crispy tortilla strips
  • Diced avocado
  • Fresh cilantro
  • Lime wedges

To serve, I put the hot soup in bowls and add lots of toppings. The crispy tortilla strips and creamy avocado are great. A squeeze of lime and some cilantro finish it off.

For busy days, I use my slow cooker. I put in all the ingredients except for cheese and garnishes. Then, I cook on low for 6 hours.

After, I shred the chicken and add cheese if I want. This makes a tasty soup with little effort.

Tips, Tricks & Storing

I love making a big batch of this chicken tortilla soup for meal prep. It’s perfect for busy weeknights! The soup keeps well in the fridge for 3 days, making it great for leftover ideas. For longer storage, I freeze portions in airtight containers for up to 3 months.

When reheating, I gently warm the soup on the stovetop or in the microwave. This keeps the chicken tender and prevents overcooking. For extra flavor, I sometimes use bone-in chicken, removing the bones before serving.

To customize spiciness, I adjust the amount of jalapeño and hot sauce. For a quick version, store-bought tortilla chips work well instead of homemade strips. When adding cheese, I wait until the soup isn’t too hot to prevent separation.

  • Set up a topping bar for guests
  • Prepare toppings in advance
  • Use bone-in chicken for extra flavor
  • Adjust spiciness to taste

These tips make serving and enjoying this delicious soup easy. Whether you’re meal prepping or feeding a crowd, this freezer-friendly chicken tortilla soup is sure to be a hit!

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Recipe Variations & Serving Suggestions

This chicken tortilla soup is so versatile! For a vegetarian option, I use extra beans or tofu instead of chicken. It’s just as tasty and filling.

Want a creamy version? Just add cream cheese and shredded cheddar. It makes the soup rich and velvety.

Feeling spicy? Add more jalapeños or chipotle peppers. It will make you warm up inside! If you’re watching carbs, use low-carb tortillas for the strips. The soup will still taste great.

For side dishes, I like soft dinner rolls or cornbread. Mexican rice or quinoa also goes well. Sometimes, I serve quesadillas too. Don’t forget the toppings! Sour cream, shredded cheese, diced avocado, and fresh cilantro are my favorites. A squeeze of lime is perfect too.

This chicken tortilla soup is a hit with my family. It’s comforting, easy to make, and always satisfies.