Chicken Tortilla Soup recipe

Chicken Tortilla Soup has always held a special place in our family’s recipe repertoire. It’s one of those dishes that effortlessly bridges the gap between comfort food and vibrant, healthy eating. I remember the first time I made it; the aroma alone filled the kitchen with warmth and anticipation. My kids, usually picky eaters, devoured it, eagerly scooping up every last bit of chicken, tortilla strips, and flavorful broth. Since then, it’s become a regular request, especially on chilly evenings or when we need a hearty, satisfying meal that doesn’t feel heavy. This recipe, perfected over countless happy bowls, is my go-to for a truly authentic and delicious Chicken Tortilla Soup that’s sure to become a family favorite in your home too. It’s more than just a soup; it’s a bowl of sunshine, packed with textures and flavors that dance on your palate, and I’m excited to share all the secrets to making it absolutely perfect.

Ingredients: The Heart of Authentic Chicken Tortilla Soup

To create a truly exceptional Chicken Tortilla Soup, you need to start with high-quality, flavorful ingredients. Each component plays a vital role in building the rich, layered taste that makes this soup so irresistible. Here’s a detailed breakdown of what you’ll need, along with notes on why each ingredient is important and potential substitutions if necessary.

• Chicken:
  • 2 lbs Bone-in, Skin-on Chicken Thighs and/or Breasts: Using bone-in, skin-on chicken is crucial for developing a deep, rich broth. The bones release collagen and marrow, adding body and flavor, while the skin renders fat that contributes to the soup’s savory depth. You can use a mix of thighs and breasts for a balance of flavor and texture. Thighs are richer and more flavorful, while breasts are leaner.
  • Substitution: Boneless, skinless chicken breasts or thighs can be used for convenience, but you might lose some of the broth’s richness. In this case, consider adding a tablespoon of chicken bouillon or bone broth to enhance the flavor. Pre-cooked rotisserie chicken (about 3 cups shredded) is another shortcut, but add it towards the end of cooking to prevent it from drying out.
• Aromatic Vegetables:
  • 1 Large Yellow Onion, Diced: Onions form the aromatic base of the soup. Yellow onions are versatile and provide a balanced sweetness and pungency when sautéed.
  • 2-3 Carrots, Diced: Carrots add sweetness and subtle earthy notes, along with a vibrant color to the soup.
  • 2-3 Celery Stalks, Diced: Celery provides a savory, slightly peppery note that complements the other vegetables and adds depth to the flavor profile. This trio of onion, carrot, and celery is a classic mirepoix, the foundation of many flavorful soups and stews.
  • 3-4 Cloves Garlic, Minced: Garlic is essential for its pungent, aromatic flavor that infuses the soup with warmth and complexity. Mince it finely to release its flavor effectively.
  • 1 Poblano Pepper, Diced (Optional but Recommended): Poblano peppers offer a mild heat and a slightly smoky, fruity flavor that is characteristic of authentic Chicken Tortilla Soup. They add a layer of depth without making the soup overly spicy. If you prefer a spicier soup, you can substitute with a jalapeño pepper (remove seeds for less heat).
  • Substitution: If you don’t have poblano peppers, you can omit them or use a green bell pepper for a milder flavor, though it won’t have the same smoky depth.
• Canned Goods & Liquids:
  • 2 (14.5 oz) Cans Diced Tomatoes, Undrained: Diced tomatoes provide acidity, sweetness, and body to the soup. Undrained tomatoes contribute to the liquid base and flavor. Fire-roasted diced tomatoes will add an extra layer of smoky flavor.
  • 1 (15 oz) Can Black Beans, Rinsed and Drained: Black beans add a hearty texture, protein, and earthy flavor. Rinsing and draining them removes excess starch and sodium.
  • 1 (15 oz) Can Corn, Drained (or 1 ½ cups Frozen Corn): Corn adds sweetness and a pleasant pop of texture. Canned or frozen corn works equally well.
  • 8 Cups Chicken Broth: High-quality chicken broth is the liquid base of the soup. Use low-sodium broth to control the salt level. Homemade chicken broth is ideal for the richest flavor.
  • 1 Cup Water (or more broth, if needed): Water helps to adjust the consistency of the soup. You might need more or less depending on your preference.
• Spices & Seasonings:
  • 2 Bay Leaves: Bay leaves infuse the soup with a subtle, aromatic, slightly tea-like flavor during simmering. Remember to remove them before serving.
  • 1 tbsp Chili Powder: Chili powder provides a warm, earthy, and slightly smoky flavor that is essential for the Tex-Mex profile of Chicken Tortilla Soup.
  • 1 tsp Ground Cumin: Cumin adds a warm, earthy, and slightly bitter note that complements the chili powder and other spices.
  • 1 tsp Dried Oregano: Oregano contributes a slightly peppery, herbaceous flavor that is common in Mexican cuisine. Mexican oregano is preferred for a more authentic flavor, but regular oregano works well too.
  • ½ tsp Smoked Paprika (Optional but Recommended): Smoked paprika adds a wonderful smoky depth and color to the soup, enhancing the overall flavor complexity.
  • Salt and Black Pepper to taste: Seasoning is crucial. Adjust salt and pepper throughout the cooking process to enhance the flavors of all the ingredients.
• Tortillas & Oil:
  • 8-10 Corn Tortillas: Corn tortillas are traditionally used for tortilla soup. They are fried or baked to create crispy tortilla strips for topping.
  • 2-3 tbsp Vegetable Oil or Olive Oil: Oil is needed for sautéing the vegetables and frying or baking the tortilla strips.
• Fresh Lime Juice:
  • Juice of 1-2 Limes: Fresh lime juice adds a bright, acidic finish that balances the richness of the soup and enhances all the flavors. It’s essential for the final touch of freshness.
• Fresh Cilantro (for garnish):
  • ½ cup Fresh Cilantro, roughly chopped: Fresh cilantro adds a bright, herbaceous, and slightly citrusy flavor that is a classic garnish for Mexican dishes.
• Optional Toppings (for serving):
  • Shredded Cheese (Monterey Jack, Cheddar, or a Mexican Blend)
  • Avocado, diced or sliced
  • Sour Cream or Mexican Crema
  • Salsa or Pico de Gallo
  • Sliced Jalapeños (for extra heat)
  • Lime wedges

Instructions: Step-by-Step Guide to Perfect Chicken Tortilla Soup

Making Chicken Tortilla Soup is a rewarding process, and following these detailed instructions will ensure you create a flavorful and authentic dish. Each step is designed to build layers of flavor, starting from the broth and culminating in a perfectly balanced and satisfying soup.

1. Prepare the Chicken Broth (Flavor Foundation):
   • In a large stockpot or Dutch oven, place the bone-in, skin-on chicken thighs and/or breasts. Add the 8 cups of chicken broth and 1 cup of water (or more broth).
   • Add the bay leaves to the pot.
   • Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 30-40 minutes, or until the chicken is cooked through and easily shreds. Simmering slowly allows the chicken to release its flavor into the broth, creating a rich base.
   • Remove the chicken from the pot and set aside to cool slightly. Leave the broth in the pot.
   • Once the chicken is cool enough to handle, shred it using two forks. Discard the skin and bones. Set the shredded chicken aside.
   • Tip: Skimming off any foam or impurities that rise to the surface of the broth while simmering will result in a clearer and cleaner-tasting broth.
2. Sauté the Aromatic Vegetables (Building Flavor Layers):
   • While the chicken is simmering, prepare the vegetables. Dice the onion, carrots, celery, poblano pepper (if using), and mince the garlic.
   • In a separate large pot or the same Dutch oven (after removing the chicken and broth and wiping it clean), heat 2-3 tablespoons of vegetable oil or olive oil over medium heat.
   • Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the onions are softened and translucent. Stir occasionally to prevent sticking. Sautéing these vegetables first softens them and develops their sweetness, creating a flavorful base for the soup.
   • Add the minced garlic and diced poblano pepper (if using) to the pot and sauté for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter.
   • Tip: Don’t rush the sautéing process. Allowing the vegetables to soften and become fragrant is crucial for building depth of flavor in the soup.
3. Combine and Simmer the Soup (Developing Richness):
   • Pour the chicken broth (from step 1) into the pot with the sautéed vegetables.
   • Add the diced tomatoes (undrained), black beans (rinsed and drained), corn (drained or frozen), chili powder, cumin, oregano, smoked paprika (if using), salt, and black pepper to the pot.
   • Stir well to combine all the ingredients.
   • Bring the soup to a simmer over medium heat, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, or up to an hour for even deeper flavor. Simmering allows the flavors to meld together and deepen.
   • Tip: The longer you simmer the soup, the more the flavors will develop and become richer. Taste and adjust seasoning (salt, pepper, spices) as needed during simmering.
4. Prepare the Tortilla Strips (Crispy Texture):
   • While the soup is simmering, prepare the tortilla strips. You can either fry them or bake them.
   • For Fried Tortilla Strips (Traditional): Cut the corn tortillas into thin strips (about ¼-inch wide). Heat about 1-inch of vegetable oil in a skillet over medium-high heat until hot but not smoking (around 350°F/175°C). Carefully add the tortilla strips in batches and fry for 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt immediately after frying.
   • For Baked Tortilla Strips (Healthier Option): Preheat oven to 375°F (190°C). Cut the corn tortillas into thin strips. Toss the tortilla strips with 1-2 tablespoons of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet. Bake for 8-12 minutes, or until golden brown and crispy, flipping halfway through.
   • Tip: Fried tortilla strips are more authentic and have a richer flavor, but baked tortilla strips are a healthier alternative and still provide a satisfying crunch.
5. Add Shredded Chicken and Lime Juice (Final Touches):
   • After the soup has simmered for at least 20-30 minutes, stir in the shredded chicken (from step 1) into the pot. Heat through for a few minutes.
   • Remove the bay leaves from the soup.
   • Stir in the fresh lime juice. Taste and adjust seasoning (salt, pepper, lime juice) as needed. The lime juice brightens the flavors and adds a crucial element of freshness.
   • Tip: Add the lime juice at the very end to preserve its fresh, vibrant flavor.
6. Serve and Garnish (Presentation and Flavor Boost):
   • Ladle the hot Chicken Tortilla Soup into bowls.
   • Garnish generously with crispy tortilla strips, fresh cilantro, and any other desired toppings such as shredded cheese, diced avocado, sour cream, salsa, or jalapeños.
   • Serve immediately and enjoy!

Nutrition Facts: A Bowl of Goodness

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Serving Size: Approximately 1.5 cups

Estimated Nutritional Values per Serving:

• Calories: 350-450 kcal (depending on toppings and chicken portion)
• Protein: 30-35g
• Fat: 15-20g (can vary based on chicken and toppings)
• Saturated Fat: 4-6g (can vary based on chicken and toppings)
• Cholesterol: 100-120mg
• Sodium: 600-800mg (can be lower with low-sodium broth and careful seasoning)
• Carbohydrates: 30-40g
• Fiber: 8-10g
• Sugar: 5-7g

Key Nutritional Highlights:

• High in Protein: Chicken and black beans provide a significant amount of protein, making this soup a satisfying and muscle-building meal.
• Good Source of Fiber: Black beans, corn, and vegetables contribute to a good amount of dietary fiber, which aids digestion and promotes satiety.
• Rich in Vitamins and Minerals: Vegetables like carrots, celery, onions, tomatoes, and peppers are packed with vitamins (like Vitamin A and Vitamin C) and minerals.
• Relatively Low in Fat (depending on choices): Using lean chicken and controlling toppings can keep the fat content moderate.
• Comforting and Nourishing: This soup is both comforting and packed with nutrients, making it a healthy and satisfying meal option.

Preparation Time: Get Ready to Cook!

• Prep Time: 30-40 minutes (chopping vegetables, preparing chicken, making tortilla strips)
• Cook Time: 1 hour – 1 hour 30 minutes (simmering broth, sautéing vegetables, simmering soup)
• Total Time: 1 hour 30 minutes – 2 hours

While the total time might seem a bit lengthy, much of it is hands-off simmering time, allowing you to multitask or relax while the soup develops its delicious flavors. You can also break up the preparation by making the broth ahead of time or prepping the vegetables in advance.

How to Serve Chicken Tortilla Soup: Presentation and Perfection

Serving Chicken Tortilla Soup is just as important as making it! The right accompaniments and presentation elevate the dining experience and allow everyone to customize their bowl to their liking.

Serving Suggestions:

• Traditional Bowl: Ladle the soup into warm bowls.
• Garnishing is Key: Don’t be shy with toppings! A generous amount of toppings is essential for Chicken Tortilla Soup. Offer a variety so everyone can customize their bowl.
• Warm Tortilla Strips: Serve crispy tortilla strips immediately before serving to maintain their crunch. If serving a crowd, you can keep them warm in a low oven (200°F/95°C) for a short period.
• Lime Wedges on the Side: Always serve with lime wedges so people can add an extra squeeze of fresh lime juice to their individual bowls.

Topping Bar Ideas (Let everyone build their perfect bowl):

• Crispy Tortilla Strips: Essential for texture and flavor.
• Shredded Cheese: Monterey Jack, Cheddar, Pepper Jack, or a Mexican blend are all great choices.
• Diced Avocado: Adds creamy richness and healthy fats.
• Sour Cream or Mexican Crema: Provides coolness and tanginess.
• Fresh Cilantro: A must-have for fresh, herbaceous flavor.
• Diced Red Onion: Adds a sharp, pungent bite (use sparingly for those sensitive to raw onion).
• Salsa or Pico de Gallo: For extra tomato flavor and freshness.
• Sliced Jalapeños: For those who like extra heat.
• Lime Wedges: For a final squeeze of brightness.

Side Dishes (To complete the meal):

• Side Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast to the rich soup.
• Cornbread or Mexican Rice: For a heartier meal, serve with cornbread or Mexican rice on the side.
• Quesadillas: Cheese quesadillas or chicken quesadillas can be a delicious accompaniment, especially for kids.
• Guacamole and Tortilla Chips: Offer guacamole and extra tortilla chips for dipping and scooping.

Additional Tips for the Best Chicken Tortilla Soup

1. Enhance Broth Flavor: For an even richer and more flavorful broth, consider roasting the chicken bones before making the broth. Roasting adds depth and complexity. You can also add vegetable scraps (onion peels, carrot tops, celery ends) to the broth while simmering for extra flavor infusion.
2. Spice Level Control: Chicken Tortilla Soup can be easily adjusted to your preferred spice level. If you like it milder, remove the seeds and membranes from the poblano pepper (or use green bell pepper). For more heat, add a diced jalapeño pepper (with seeds) or a pinch of cayenne pepper to the soup. You can also serve hot sauce on the side for those who want to kick it up a notch.
3. Make Ahead and Freezer-Friendly: Chicken Tortilla Soup is a fantastic make-ahead meal. The flavors actually deepen and improve overnight. You can make the soup 1-2 days in advance and store it in the refrigerator. It’s also freezer-friendly. Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Note: Tortilla strips are best made fresh for serving.
4. Slow Cooker or Instant Pot Adaptation: This recipe can be adapted for a slow cooker or Instant Pot.
   • Slow Cooker: Sauté the vegetables as instructed. Then, place all ingredients (except lime juice, cilantro, and tortilla strips) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken and stir in lime juice and cilantro before serving.
   • Instant Pot: Use the sauté function to sauté vegetables. Add all ingredients (except lime juice, cilantro, and tortilla strips). Cook on high pressure for 8-10 minutes with a natural pressure release. Shred chicken and stir in lime juice and cilantro before serving.
5. Vegetarian or Vegan Variation: To make a vegetarian or vegan version, substitute vegetable broth for chicken broth. Omit the chicken and add more black beans or other plant-based protein sources like chickpeas or lentils. You can also add diced sweet potatoes or butternut squash for extra heartiness and flavor. Ensure your toppings are also vegetarian/vegan-friendly (skip sour cream or use a plant-based alternative).

FAQ: Your Chicken Tortilla Soup Questions Answered

Q1: Can I use rotisserie chicken to make Chicken Tortilla Soup?

A: Yes, rotisserie chicken is a great shortcut! Use about 3 cups of shredded rotisserie chicken. Add it to the soup during the last 10-15 minutes of simmering, just to heat it through. Since rotisserie chicken is already cooked, you don’t need to simmer it as long as raw chicken.

Q2: How do I make Chicken Tortilla Soup spicier?

A: There are several ways to increase the spice level. You can use jalapeño peppers instead of or in addition to poblano peppers. Leave the seeds and membranes in the jalapeños for maximum heat. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup. Serving sliced jalapeños or hot sauce on the side allows individuals to control their spice level.

Q3: Can I make Chicken Tortilla Soup without tomatoes?

A: While tomatoes are a key ingredient in traditional Chicken Tortilla Soup, you can make a version without them. Increase the amount of broth and consider adding roasted red peppers or a jar of salsa (check ingredients for tomatoes if avoiding them entirely) for flavor and color. The soup will have a different flavor profile but can still be delicious.

Q4: How long does Chicken Tortilla Soup last in the refrigerator?

A: Chicken Tortilla Soup will last for 3-4 days in the refrigerator when stored properly in an airtight container. Ensure it cools down completely before refrigerating. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.

Q5: What’s the best way to prevent my tortilla strips from getting soggy in the soup?

A: The best way to keep tortilla strips crispy is to add them right before serving. Don’t add them directly to the pot of soup to sit and soften. Instead, place crispy tortilla strips in individual bowls just before ladling the hot soup over them. This keeps them crunchy for as long as possible. You can also serve the tortilla strips on the side and let everyone add them as they eat.

This Chicken Tortilla Soup recipe is more than just a meal; it’s an experience. From the rich aroma filling your kitchen to the satisfying crunch of tortilla strips and the burst of fresh lime, every element is designed to delight. Gather your ingredients, follow these steps, and prepare to enjoy a truly unforgettable bowl of homemade Chicken Tortilla Soup that your family will ask for again and again. Happy cooking!

Print