Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients With Exact Amount
For the Soup Base
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 1 can fire roasted diced tomatoes, 14.5 ounces
- 2 bay leaves
- 1 and a half pounds boneless, skinless chicken breasts
For the Add-Ins
- 1 can black beans, 15 ounces, drained and rinsed
- 1 and a half cups corn kernels, fresh, frozen, or canned
- Juice of 2 limes
- Half a cup fresh cilantro, chopped
- Salt and black pepper to taste
For the Tortilla Strips and Toppings
- 6 corn tortillas, cut into thin strips
- Vegetable oil, for frying
- 1 cup shredded Monterey jack or cheddar cheese
- 1 avocado, diced
- Sour cream, for serving
- Extra lime wedges and cilantro, for garnish
Why Fire Roasted Tomatoes Matter Here
Using fire roasted diced tomatoes instead of regular canned tomatoes adds a subtle smoky depth to the broth that plain tomatoes just can’t replicate. That charred, slightly caramelized flavor mimics the taste you’d get from tomatoes roasted over an open flame, which is a technique often used in authentic Mexican tortilla soup. If you can’t find fire roasted tomatoes at your store, regular diced tomatoes will still work, though you may want to add an extra pinch of smoked paprika to make up for the missing smokiness.
Step by Step Recipe Method
Sauté the Aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and jalapeño, cooking for about four to five minutes until they soften and turn slightly translucent. Stir in the minced garlic and cook for another thirty seconds until fragrant, being careful not to let it burn, since burnt garlic can turn bitter and affect the whole pot of soup.
Bloom the Spices
Sprinkle the cumin, chili powder, and smoked paprika directly into the pot with the softened vegetables, stirring constantly for about thirty seconds. This step, known as blooming the spices, wakes up their essential oils and deepens their flavor far more than simply adding them straight into the liquid later on. You’ll notice the aroma become much more fragrant almost immediately.
Build the Broth and Cook the Chicken
Pour in the chicken broth and fire roasted tomatoes, then add the bay leaves and nestle the whole chicken breasts directly into the liquid. Bring the pot to a boil, then reduce the heat to a gentle simmer and cover, letting the chicken cook for about 20 to 25 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit and shreds easily with a fork.
Shred the Chicken
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board or in a bowl. Using two forks, shred the chicken into bite sized pieces, then return it directly back into the simmering broth. This method of cooking the chicken right in the soup infuses it with flavor while also flavoring the broth itself with all that rendered chicken juice.
Add the Beans, Corn, and Lime
Stir the black beans and corn into the pot, letting everything simmer together for another five minutes so the flavors have time to meld and the beans and corn warm through completely. Remove the bay leaves at this point, then squeeze in the fresh lime juice and stir in the chopped cilantro. Taste the soup and adjust the salt and pepper as needed, since the right seasoning really brings this whole dish together.
Fry the Tortilla Strips
While the soup simmers, heat about a quarter inch of vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips in small batches for about thirty to forty five seconds per side, until they turn golden and crisp, then transfer them to a paper towel lined plate to drain any excess oil. These crunchy strips are what really make chicken tortilla soup feel complete, so don’t skip this step if you can help it.
Serve and Garnish
Ladle the hot soup into bowls, then top each one generously with the crispy tortilla strips, shredded cheese, diced avocado, and a dollop of sour cream. Finish with a little extra fresh cilantro and a lime wedge on the side for anyone who wants an extra squeeze of brightness. Serve immediately while everything is hot and the tortilla strips are still crunchy.
Variations in the Recipe
Making It Spicier
If you love a soup with real heat, leave the seeds in your jalapeño instead of removing them, or add a diced serrano pepper alongside it for an extra kick. A spoonful of adobo sauce from a can of chipotle peppers also adds a smoky, lingering heat that pairs beautifully with the other flavors in this soup. Start with a small amount and taste as you go, since the heat builds the longer the soup simmers.
Using a Slow Cooker
This soup adapts easily to a slow cooker if you’d rather set it and forget it. Simply sauté the onion, jalapeño, garlic, and spices in a skillet first to build flavor, then transfer everything, including the broth, tomatoes, and whole chicken breasts, into your slow cooker and cook on low for six to seven hours. Shred the chicken directly in the slow cooker toward the end, then stir in the beans, corn, and lime juice for the last twenty minutes of cooking.
Making It Creamy
For a richer, creamier version of this soup, blend a cup of the broth with half an avocado and a quarter cup of cheese until smooth, then stir that mixture back into the pot before serving. This creates a velvety texture throughout the soup while still keeping all the classic tortilla soup flavors intact. It’s a wonderful option if you’re craving something a little more indulgent.
Vegetarian Version
To make this soup vegetarian, simply swap the chicken broth for vegetable broth and skip the chicken entirely, adding an extra can of beans or some sautéed mushrooms in its place for heartiness. The rest of the recipe stays exactly the same, and you’ll still get all that smoky, spiced tomato broth flavor in every spoonful.
Mistakes to Avoid
Skipping the Spice Blooming Step
Adding dry spices straight into the liquid without cooking them briefly in the oil first is a mistake that leaves a lot of flavor untapped. Spices like cumin and chili powder release their full aroma and depth when they’re cooked in fat for even thirty seconds before any liquid goes in, so always take that extra moment before pouring in the broth.
Overcooking the Chicken
Leaving the chicken breasts in the simmering broth for too long can dry them out and make them tough and stringy instead of tender. Keep an eye on the timing and pull the chicken out as soon as it reaches 165 degrees Fahrenheit, since it will continue cooking slightly as it rests before shredding.
Adding the Tortilla Strips Too Early
Tossing your crispy tortilla strips into the pot ahead of time or letting them sit in the hot soup for too long will cause them to turn soggy and lose that satisfying crunch. Always fry the strips separately and add them as a garnish right before serving, so every bowl gets that fresh crispy texture.
Not Adjusting the Seasoning at the End
Every batch of broth and canned tomatoes carries a slightly different level of saltiness, so skipping the final taste test before serving can leave your soup under-seasoned or too salty. Always taste the soup after adding the lime juice and cilantro, adjusting the salt and pepper as needed to get that perfectly balanced flavor.
Conclusion & FAQs Section
Chicken tortilla soup is one of those recipes that manages to feel both comforting and exciting at the same time, thanks to that smoky, spiced broth and all the crunchy, creamy toppings piled on top. Once you’ve made this one-pot version at home, you’ll have a reliable go-to recipe for chilly nights, meal prep lunches, or whenever you’re craving something warm and satisfying. Don’t be surprised if this becomes one of the most requested meals in your household.
Can I use rotisserie chicken instead of cooking chicken breasts in the soup?
Yes, using a store-bought rotisserie chicken is a great time-saving shortcut. Simply shred the chicken and stir it into the soup after the broth and tomatoes have simmered together for about fifteen minutes, letting it warm through before adding the beans and corn.
How long does this soup last in the fridge?
Stored in an airtight container, this soup will keep well in the refrigerator for three to four days, and the flavor actually deepens the longer it sits as the broth continues to soak up all the seasonings. Keep the tortilla strips and other toppings stored separately so they stay crisp until you’re ready to eat.
Can I freeze chicken tortilla soup?
Yes, this soup freezes well for up to four to five months when stored in a tightly sealed, freezer-safe container. Just be sure to freeze it without the tortilla strips, avocado, and sour cream, since those toppings don’t hold up well after freezing and are best added fresh when you’re ready to serve.
What can I use instead of corn tortillas for the strips?
If you don’t want to fry your own tortilla strips, store-bought tortilla chips work just as well as a topping and save you a step. You can also bake the tortilla strips instead of frying them by tossing them in a little oil and baking at 350 degrees Fahrenheit for about fifteen minutes for a slightly lighter option.