If you are searching for a warm, comforting dish that’s bursting with flavor and texture, this Chicken Tortilla Soup Recipe is exactly what you need. It brings together tender shredded chicken, smoky spices, fresh vegetables, and crispy tortilla strips into a bowl of vibrant, soul-satisfying goodness. Whether you’re cozying up on a chilly evening or want a dish that feels like a fiesta in every spoonful, this Chicken Tortilla Soup Recipe combines simplicity and zest in the most delicious way possible.
Ingredients You’ll Need
The beauty of this Chicken Tortilla Soup Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role in layering flavors and creating the perfect balance of savory, smoky, and fresh notes that make this soup so irresistible.
- 2 cups cooked and shredded chicken breast: Adds protein and a tender, satisfying texture.
- 4 cups low-sodium chicken broth: The flavorful base that brings everything together harmoniously.
- 1 can (14 oz) diced tomatoes with green chilies: Introduces a subtle kick and rich tomato flavor that brightens the soup.
- 1 medium red bell pepper, diced: Provides sweetness and vibrant color.
- 1 medium onion, diced: Builds a fragrant, savory foundation when sautéed.
- 3 cloves garlic, minced: Infuses the soup with aromatic depth.
- 1 tsp cumin: Gives the soup that earthy, warm spice characteristic of Mexican cuisine.
- 1 tsp chili powder: Adds smokiness and gentle heat.
- 0.5 tsp smoked paprika: Enhances the smoky undertones and adds complexity.
- Corn tortillas (for strips): Crispy toppings that bring crunch and authenticity.
- Fresh lime juice and cilantro for garnish: Brightens each bite with a zesty, herbal finish.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating a splash of olive oil in a large pot over medium heat. Sauté the diced onions until they turn soft and translucent, which creates a sweet and savory base for the soup. Then add the minced garlic and diced red bell pepper, cooking them together for a few more minutes until fragrant and slightly softened. This step is crucial because it awakens the flavors and sets the tone for the entire soup.
Step 2: Add the Tomatoes and Broth
Next, stir in your diced tomatoes with green chilies along with the chicken broth. Bring the mixture to a gentle boil before reducing the heat to a simmer. This allows the tomatoes to meld nicely with the broth, creating a rich and lively liquid base loaded with bright, tangy notes. The simmering also helps soften the peppers even further, infusing the soup with their subtle sweetness.
Step 3: Incorporate Chicken and Spices
Now it’s time to add the star of the show: the cooked, shredded chicken breast. Sprinkle in the cumin, chili powder, and smoked paprika, stirring everything together well. Let the soup simmer for an additional ten minutes, giving the spices time to fully infuse the broth and chicken. This slow melding elevates the overall flavor profile, making each spoonful deeply satisfying and complex.
Step 4: Finish with Freshness and Crunch
Just before serving, squeeze in a generous splash of fresh lime juice to awaken all the vibrant flavors. Ladle the soup into bowls and top with crispy corn tortilla strips and freshly chopped cilantro. These garnishes add both a zesty brightness and a delightful contrast in texture that completes the dish beautifully.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
Beyond the classic crispy tortilla strips and cilantro, feel free to add shredded cheese, sliced avocado, or a dollop of sour cream for an extra creamy, cooling touch. These garnishes bring out different dimensions to the Chicken Tortilla Soup Recipe, making it even more crave-worthy and customizable to your taste.
Side Dishes
This soup pairs wonderfully with simple sides like warm corn tortillas or a crisp green salad. You could also enjoy it alongside Mexican street corn or a bowl of fresh salsa and chips to keep the festive, bold flavors flowing throughout your meal.
Creative Ways to Present
For a fun twist, serve the soup in small individual ramekins topped with tortilla strips arranged like a nest. Alternatively, spoon it over a bed of rice or into edible tortilla bowls to impress guests and make your presentation uniquely memorable.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Tortilla Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even tastier the next day. Just be sure to add crispy tortilla strips fresh when serving to keep their crunch.
Freezing
You can freeze the soup for up to 2 months. Simply transfer cooled soup into freezer-safe containers or bags. When you’re ready, thaw it overnight in the fridge to ensure it reheats evenly without losing texture or flavor.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. Adding a little extra broth or water can help if the soup has thickened during storage. Remember to add fresh garnishes like lime juice and tortilla strips just before serving to enjoy all those fresh contrasts.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic shortcut for this Chicken Tortilla Soup Recipe. It saves time and adds extra flavor, making your meal quick and delicious.
Is this soup spicy?
This recipe has a mild to moderate kick from the diced tomatoes with green chilies and chili powder, but it’s easily adjustable. You can reduce or omit spices if you prefer less heat, or add jalapeños for more spice.
What can I substitute for corn tortillas?
If you don’t have corn tortillas on hand, flour tortillas or even crispy tortilla chips can work well as garnishes. They’ll still add a satisfying crunch that complements the soup.
Can I make this soup vegetarian?
Yes! Replace the chicken broth with vegetable broth and omit the chicken or use a plant-based protein like jackfruit or beans. The spices and veggies still create a rich, flavorful soup.
How thick should the soup be?
This Chicken Tortilla Soup Recipe is meant to be brothy but with hearty chunks of chicken and vegetables. If you prefer it thicker, simply simmer a bit longer to concentrate the flavors and consistency.
Final Thoughts
This Chicken Tortilla Soup Recipe has quickly become a favorite in my kitchen because it’s so approachable yet packed with bold, comforting flavors. I hope you’ll enjoy making and sharing this vibrant bowl of warmth with your loved ones as much as I do. Once you try it, I bet it will become your go-to dinner for those cozy nights and casual gatherings. Happy cooking and savor every spoonful!
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Chicken Tortilla Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chicken Tortilla Soup is a flavorful Mexican-inspired dish perfect for a comforting meal. Made with shredded chicken breast simmered in a spiced tomato and chicken broth base, it’s loaded with diced bell peppers, onions, and aromatic garlic. Crisp tortilla strips, fresh lime juice, and cilantro add delicious texture and brightness to each bowl.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
For Garnish
- Corn tortillas (for strips)
- Fresh lime juice
- Fresh cilantro
- Olive oil (for sautéing and frying tortilla strips)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Then add the minced garlic and diced red bell peppers, cooking for an additional 3-4 minutes until fragrant and slightly softened.
- Add Tomatoes and Broth: Stir in the canned diced tomatoes with green chilies and the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer with Chicken and Spices: Add the cooked shredded chicken breast along with cumin, chili powder, and smoked paprika. Allow the soup to simmer gently for 10 minutes to let the flavors meld together.
- Prepare Tortilla Strips: While the soup simmers, cut corn tortillas into thin strips. Heat a small amount of olive oil in a skillet over medium heat and fry the strips until crispy and golden brown. Drain on paper towels.
- Finish and Serve: Finish the soup with a splash of fresh lime juice for brightness. Ladle into bowls, garnish with crispy tortilla strips and fresh cilantro, and serve warm.
Notes
- Use low-sodium chicken broth to control the salt content.
- Leftover cooked chicken or rotisserie chicken works well for shredding.
- For a spicier soup, add a pinch of cayenne pepper or extra chilies.
- Use fresh lime juice just before serving to preserve its vibrant flavor.
- The tortilla strips add delicious crunch but can be omitted for a lighter option.
