Authentic Chicken Tortilla Soup is a warm and comforting bowl filled with tender chicken, crispy tortilla strips, fresh tomatoes, and a hint of smoky spices. It’s packed with flavors that feel like a big, cozy hug on chilly days. You get a lovely mix of textures with the crunchy tortillas and the smooth, rich broth that’s just right—not too thick, not too thin.
I love making this soup when I want something satisfying but easy to whip up. The way the flavors build from the sautéed onions and garlic to the herbs and spices always reminds me of good times around the kitchen, sharing food with family or friends. I usually add a squeeze of fresh lime and some chopped cilantro at the end to brighten up the bowl and bring everything together.
One of my favorite ways to serve this soup is with a little shredded cheese and a dollop of sour cream on top, along with extra tortilla chips on the side for dunking. It’s the kind of meal that feels special but is simple enough to make any night of the week. Plus, it’s great for leftovers because the flavors just get better the next day!
Key Ingredients & Substitutions
Chicken: Rotisserie chicken is super convenient and adds great flavor. You can also use leftover cooked chicken or cook chicken breasts or thighs in the soup directly.
Spices: Cumin, chili powder, and smoked paprika bring warmth and depth. If you don’t have smoked paprika, regular paprika or chipotle powder will work too, just adjust the heat.
Tomatoes & Chilies: Canned diced tomatoes and green chilies are classic here. Fresh tomatoes can be used, but canned ones save time and deepen the flavor.
Tortilla Strips: Fry your own for crunch and flavor, or use store-bought tortilla chips broken into strips. Corn tortillas are best for authenticity, but flour works too if needed.
Lime & Cilantro: These fresh ingredients add brightness and a fresh finish. If you don’t love cilantro, try parsley or just squeeze extra lime for tang.
How Do I Get Crispy and Perfect Tortilla Strips for Topping?
Crispy tortilla strips are essential! They add texture and a nice toasty flavor. Here’s how I make them:
- Cut corn tortillas into thin strips, about 1/4 inch wide.
- Heat vegetable oil in a skillet over medium-high heat. You need enough oil to cover the bottom and allow the strips to crisp.
- Fry the strips in batches, stirring often, until golden brown and crispy (about 2-3 minutes).
- Use a slotted spoon to remove them and drain on paper towels so they don’t get soggy.
- Sprinkle a tiny pinch of salt while still warm for extra flavor.
This method keeps the strips crunchy and enhances the soup with a fresh, crispy bite every time. If you want to skip frying, baking the strips with a bit of oil in a hot oven can also work for a lighter option.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for simmering the soup evenly and handling all the ingredients.
- Knife and cutting board – for chopping onions, garlic, jalapeños, cilantro, and tortillas with ease.
- Slotted spoon or spider strainer – great for frying and removing crispy tortilla strips without oil drips.
- Wooden spoon – handy for stirring the soup gently to avoid breaking up the chicken too much.
- Measuring spoons and cups – to keep seasonings and liquids balanced throughout the recipe.
Flavor Variations & Add-Ins
- Use shredded rotisserie turkey instead of chicken for a festive twist, especially after holidays.
- Add diced bell peppers or zucchini for more veggies and a touch of sweetness and texture.
- Swap black beans for pinto beans or kidney beans to change up the taste and protein content.
- Stir in a pinch of cayenne or chipotle powder for extra heat and smoky depth if you like it spicy.
How to Make Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (4 oz) can diced green chilies
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup black beans, rinsed and drained
- ½ cup frozen corn (optional)
- Juice of 1 lime (plus wedges for garnish)
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Corn tortillas, cut into strips
- Vegetable oil for frying tortilla strips
- Diced avocado for garnish
- Optional toppings: shredded cheese, sour cream, sliced jalapeños
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes total cooking time. The soup simmers to develop flavors, while you prepare crispy tortilla strips and get your toppings ready. It’s a quick, satisfying meal for any day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Then stir in the minced garlic and jalapeño and sauté for another 1-2 minutes until fragrant.
2. Add the Spices and Liquids:
Stir in the ground cumin, chili powder, and smoked paprika. Cook for about 30 seconds to bring out their flavors. Pour in the chicken broth, diced tomatoes with juice, and diced green chilies. Add salt and pepper, and bring everything to a boil.
3. Simmer the Soup:
Once boiling, lower the heat to a simmer and cook for 15 minutes to let the flavors develop. Meanwhile, in a separate skillet, heat vegetable oil over medium-high heat and fry the tortilla strips until they are golden and crispy. Drain them on paper towels and set aside.
4. Finish the Soup:
Add the shredded chicken, black beans, and frozen corn to the pot. Continue simmering for 10 more minutes. Then stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning as needed.
5. Serve and Garnish:
Ladle the hot soup into bowls and top with diced avocado, a handful of crispy tortilla strips, and extra cilantro. Serve with lime wedges on the side. Offer shredded cheese, sour cream, and sliced jalapeños so everyone can personalize their bowls.
Enjoy your warm and flavorful bowl of Authentic Chicken Tortilla Soup, perfect for a comforting meal anytime!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before shredding and adding it to the soup. Thaw overnight in the fridge or use the microwave’s defrost setting for a quicker option.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove or in the microwave, and add a splash of broth or water if it seems too thick.
Can I Make the Tortilla Strips Ahead of Time?
Absolutely! You can fry the tortilla strips in advance and store them in an airtight container at room temperature for a day or two. Just add them to the soup right before serving to keep them crispy.
What are Good Substitutions for Jalapeño?
If you prefer less heat, use a mild green bell pepper or omit it entirely. For more spice, try serrano peppers or add a pinch of cayenne pepper to the soup instead.
