Chicken Tortilla Soup

I used to think the perfect bowl of chicken tortilla soup was a mythical creature, like a unicorn or a quiet toddler. I’d order it at restaurants, hoping for a flavor explosion, only to get a sad, lukewarm broth with a few lonely chicken bits. It was a culinary betrayal.

So, I took matters into my own hands. After what felt like a hundred iterations, I finally cracked the code. This isn’t just another recipe; it’s the only one you’ll ever need.

This chicken tortilla soup is a hug in a bowl, and it’s about to become your new obsession.

What’s the secret? It’s not one thing, but a symphony of textures and flavors. We’re talking about a deeply savory broth, tender shredded chicken, and that perfect crunch from the tortilla strips.

It’s the kind of meal that feels nostalgic, even if you’ve never had it before. Have you ever had a soup that makes you close your eyes and just sigh with happiness? That’s the goal here.

This isn’t just food; it’s a mood.

Jump to Recipe

Ingredients

Gathering the right components is half the battle. Don’t worry, this isn’t a wild goose chase for obscure spices. Most of this is probably already in your pantry.

The magic is in how we use them. Here’s your shopping list for the best homemade chicken tortilla soup.

1.5 lbs boneless, skinless chicken breasts or thighs
1 large yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced (for less heat)
1 (14.5 oz) can fire-roasted diced tomatoes
1 (4 oz) can diced green chiles
6 cups low-sodium chicken broth
2 tsp ground cumin
1.5 tsp chili powder
1 tsp smoked paprika
3 tbsp olive oil
Salt and black pepper to taste
For serving: crispy tortilla strips, fresh avocado, lime wedges, cilantro, sour cream

Step-by-Step Instructions

Sear the chicken. Heat olive oil in a large pot over medium-high heat.
Season the chicken generously with salt and pepper. Sear for 5-6 minutes per side until golden brown. It doesn’t need to be cooked through yet.

This step builds a ton of flavor for your tortilla soup base.
Sauté the aromatics. Remove the chicken and set it aside. In the same pot, add the onion, garlic, and jalapeño.
Sauté for 4-5 minutes until soft and fragrant. You’re basically making the pot smell amazing right now.
Build the broth. Add the cumin, chili powder, and smoked paprika to the pot.
Stir for 30 seconds until fragrant. Pour in the chicken broth, diced tomatoes, and green chiles, scraping any browned bits from the bottom. That’s pure flavor gold.
Simmer to perfection.
Return the chicken to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender.
Shred the chicken. Remove the chicken with tongs and place it on a cutting board.
Use two forks to shred it into bite-sized pieces. This is oddly satisfying, IMO.
Combine and serve. Return the shredded chicken to the pot.
Give it a final taste and adjust seasoning. Ladle your incredible chicken tortilla soup into bowls and load it up with all your favorite toppings.

Storage Instructions

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This soup is arguably even better the next day. Let it cool completely before storing.

For the fridge, keep it in an airtight container for up to 4 days. For the freezer, portion it into freezer-safe bags or containers. It will stay perfect for up to 3 months.

Pro-tip: freeze it flat for easy stacking. Thaw overnight in the fridge before reheating.

Why You’ll Love This Chicken Tortilla Soup

It’s a total crowd-pleaser. From picky kids to hungry partners, this soup gets rave reviews every single time.
It’s a healthy, comforting meal. Packed with lean protein and veggies, it’s cozy without the guilt. It’s the ultimate feel-good food.
It saves you a ton of time. This is a one-pot wonder that comes together in under an hour.
It’s perfect for a busy weeknight.

Common Mistakes to Avoid

Boiling the soup after adding the chicken back in. You’ll make the chicken tough and rubbery. A gentle simmer is all you need.
Using plain, unseasoned chicken broth. This is the base of your flavor! A low-sodium, high-quality broth makes a world of difference.
Skipping the sear on the chicken. I know it’s tempting to just throw it in, but those browned bits are non-negotiable for a deep, rich flavor.
Forgetting the acid. A squeeze of fresh lime juice at the end brightens the entire bowl of chicken tortilla soup.
Don’t you dare forget it.

Alternatives and Variations

This recipe is incredibly flexible. For a vegetarian tortilla soup, swap the chicken broth for vegetable broth and use two cans of black beans instead of chicken. Need it gluten-free?

You’re in luck—it naturally is, just check your broth labels. For a creamy version, stir in a 1/4 cup of heavy cream or full-fat coconut milk at the end. Feel free to swap the protein for shredded pork or even ground turkey.

Can I freeze this chicken tortilla soup?

Absolutely!

This soup freezes like a dream. Just make sure to omit any dairy toppings like sour cream and let the soup cool completely before freezing. I portion it into individual servings for easy lunches.

What’s the best substitute for fire-roasted tomatoes?

If you can’t find them, use a can of regular diced tomatoes and add a tiny pinch of smoked paprika to mimic that smoky flavor.

It’s a solid backup plan that works in a pinch.

How long does this chicken tortilla soup stay fresh?

Stored properly in the refrigerator, your soup will be at its best for up to 4 days. The flavors meld and intensify, making the leftovers something to look forward to.

Is this kid-friendly?

Yes! To make it milder, simply omit the jalapeño entirely.

Kids love the fun toppings and the shredded chicken is easy for them to eat. It’s a great way to sneak in some veggies.

Can I prep it ahead of time?

You can chop all your veggies and measure your spices a day or two in advance. You can even fully cook the soup and simply reheat it when you’re ready.

It’s a fantastic meal prep superstar.