Experience the comforting flavours of this Chicken Tortilla Soup, where tender chicken, vibrant veggies, and harmonious spices combine with tortilla strips and creamy, cheesy garnishes. This warm and hearty soup is simple to prepare and irresistibly delicious. Ideal for fulfilling your soup cravings and feeding a hungry group. Share this flavourful dish at gatherings or savour it as a satisfying, homemade meal any day of the week!
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MY INSPIRATION BEHIND THIS RECIPE
I have been dying to make this Chicken Tortilla Soup. The first time I made this soup was years ago and I wanted to re-create it for Vic Eats! It has everything I love, beans, corn, peppers, tomatoes and I LOVE the crispy tortilla strips that go on top. 🌶 Often, I make this recipe vegan by omitting the chicken and just topping it with crispy tortilla strips, cilantro and sometimes even avocado! This makes such an awesome weeknight dinner, I make a big batch and enjoy it for a few days. 🌮
WHY YOU'LL LOVE THIS CHICKEN TORTILLA SOUP
- Fresh and Vibrant Ingredients: With ingredients like juicy diced tomatoes, zesty lime juice, and the crunch of fresh vegetables, this soup is packed with vibrant, wholesome elements that make it a delightful and nutritious choice.
- Customizable Heat: Whether you’re a fan of mild or spicy, the addition of hot sauce allows you to tailor the level of heat to your preference, making this recipe adaptable to different tastes.
- Tasty Toppings: Topped with crispy tortilla strips, melted cheese, creamy sour cream, and fresh cilantro, this soup offers layers of textures and tastes that elevate it from a simple soup to a satisfying, restaurant-quality meal.
- Easy Vegan Option: This recipe can be easily adapted for vegans by replacing chicken with plant-based protein options like tofu or tempeh, and using vegetable broth instead of chicken broth.
- Meal Prep Friendly: With its flexibility to be prepared in advance and reheated, this Chicken Tortilla Soup is a perfect choice for meal prepping. Make a batch, store it in portions, and enjoy a quick and flavourful meal throughout the week.
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INGREDIENTS NEEDED
- Boneless, Skinless Chicken Breasts: The star protein of this soup, chicken breasts add a hearty and lean element to the dish. They’re simmered to perfection, then shredded for a satisfying texture.
- Onion: Diced onion provides a flavourful base for the soup, enhancing its taste and aroma as it sautés alongside other veggies.
- Olive Oil: Olive oil is the primary cooking fat that adds a delightful richness to the soup and aids in sautéing the vegetables.
- Garlic: Minced garlic elevates the flavour profile with its aromatic essence, infusing a subtle garlic note throughout the dish.
- Jalapeños: Finely chopped jalapeños bring a hint of heat and a burst of fresh, spicy flavour to the soup. Removing the seeds controls the spiciness.
- Red Bell Pepper: Diced red bell pepper contributes vibrant colour, a touch of sweetness, and a crunchy texture to the soup.
- Corn: Whether fresh, frozen, or canned, corn kernels add a sweet and juicy pop to the soup, enhancing its overall flavour and texture.
- Black Beans: Drained and rinsed black beans provide a creamy and hearty element to the soup, making it more satisfying and nutritious.
- Chicken Broth: This serves as the savoury and aromatic liquid base of the soup, enriching it with depth of flavour.
- Diced Tomatoes: Canned diced tomatoes bring a robust tomato flavour and texture to the soup, along with their juices.
- Lime Juice: The juice of two limes adds a zesty and tangy twist, brightening the soup’s taste.
- Hot Sauce (Optional): Optional hot sauce allows you to adjust the heat level according to your preference, giving the soup a spicy kick if desired.
- Spices: These spices work in harmony to add depth, flavor, and a touch of warmth to the soup.
- Crispy Corn Tortilla Strips or Crushed Tortilla Chips: These toppings provide a satisfying crunch and a hint of corn flavour to each spoonful.
- Shredded Cheese: Whether cheddar, Monterey Jack, or your favourite, shredded cheese adds a creamy, savoury element to the soup.
- Sour Cream: A dollop of sour cream on top provides a cool and creamy contrast, balancing the soup’s spiciness.
- Fresh Cilantro Leaves: Fresh cilantro leaves garnish the soup with a burst of herbaceous freshness, adding visual appeal and flavour.
HOW TO MAKE CHICKEN TORTILLA SOUP
Crispy Tortilla Strips
Take the corn tortillas and cut them into thin strips. Place the strips on a baking sheet, drizzle them with oil, and sprinkle with salt. Bake in a preheated oven at 400°F (200°C) for approximately 10-15 minutes or until they become crispy and golden brown.
Soup
In a large soup pot, heat the olive oil over medium heat. Add the diced onion, jalapeños, and red bell pepper. Sauté for about 5 minutes until they begin to soften.
Add the minced garlic and continue to cook for another minute until fragrant.
Season the mixture with salt, pepper, onion powder, garlic powder, chilli powder, smoked paprika, cayenne, cumin and oregano. Stir well to coat the vegetables in the spices.
Pour in the chicken broth, diced tomatoes (with their juice) and the hot sauce. Bring the mixture to a boil.
Lower the heat to a simmer and add the whole chicken breasts. Cover the pot and let them simmer for about 20 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the corn, black beans and lime juice. Simmer for an additional 10 minutes to heat the added ingredients and allow the flavours to meld. Adjust the seasonings if needed.
Ladle the hot soup into bowls. Top each serving with the crispy corn tortilla strips (or crushed tortilla chips), shredded cheese, a dollop of sour cream, lime juice and fresh cilantro. Enjoy! 🙂
VIC'S QUICK TIPS FOR CHICKEN TORTILLA SOUP
- Adjusting Spice Levels: If you prefer a milder or spicier soup, control the heat by adding or reducing chili powder, cayenne pepper, and hot sauce to match your taste.
- Custom Toppings: Get creative with toppings. Consider using avocado slices, diced tomatoes, or a squeeze of extra lime for a personalized touch.
- Perfectly Shredded Chicken: For tender, easily shredded chicken, allow it to simmer in the soup for the full recommended time, ensuring it’s cooked through before shredding.
- Flavour Enhancement: Enhance the soup’s depth by letting it simmer a bit longer, allowing the flavours to meld even further before serving.
SERVING SUGGESTIONS & STORING
- Garnish Creatively: Make the soup visually appealing by artfully arranging the toppings. Sprinkle cheese, add tortilla strips, and finish with a dollop of sour cream, followed by a sprinkle of fresh cilantro leaves.
- Lime Wedges: Place a few lime wedges on the side to allow diners to add extra zing to their soup if desired.
- Family-Friendly: For family gatherings, set up a toppings bar with various choices, letting everyone customize their bowl to taste.
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will keep well for 3-4 days.
- Freezing: This soup is also freezer-friendly. Portion it into airtight containers, leaving some space for expansion, and freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheating: When reheating, add a little extra chicken broth or water to maintain the desired consistency. Adjust seasonings if needed.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan Version: To make this soup vegan, replace the chicken with tofu or seitan, and use vegetable broth instead of chicken broth. Omit the sour cream and cheese toppings or use dairy-free alternatives.
- Dairy-Free: To avoid dairy, skip the cheese and use dairy-free substitutes like vegan cheese or a dollop of dairy-free yogurt in place of sour cream.
- Spice Level: Adjust the spice level by increasing or reducing the amount of jalapeños, hot sauce, and cayenne pepper based on your preference. For a milder version, you can omit the cayenne altogether.
- Protein Variation: Experiment with different proteins like shredded beef, ground turkey, or even seafood like shrimp or crab for a unique twist on the classic chicken soup.
RECIPE FAQ
Absolutely! To reduce the spice level, use only one jalapeño, omit the cayenne pepper, and go easy on the hot sauce. Taste as you go and adjust to your preference.
You can substitute chicken with tofu, shrimp, or cooked shredded beef for a different twist. Adjust cooking times as needed based on your protein choice.
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding additional broth if needed.
Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw and reheat when you’re ready to enjoy.
Get creative with toppings! Try sliced avocados, diced red onions, or a squeeze of fresh lime juice. These additions can add an extra layer of flavour and texture to your soup.
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Ingredients:
Soup
- 2 Boneless & Skinless Chicken Breasts
- 2 Tablespoons Olive Oil
- 1 Medium Onion diced
- 4 Cloves Garlic minced
- 2 Jalapeños diced
- 1 Red Bell Pepper diced
- 1 Cup Corn
- 1 Can (15 oz) Black Beans
- 1 Can (26 oz) Dice Tomatoes (with juice)
- 1-2 Tablespoons Hot Sauce (optional) adjust to taste
- 6 Cups Chicken Broth
- 1 Lime juiced
- ½ Teaspoon Garlic Powder, Onion Powder, Chilli Powder, Smoked Paprika, Cayenne, Cumin, Oregano (each)
- Salt & Pepper to taste
- Sour Cream to garnish
- Shredded Cheddar Cheese to garnish
- Cilantro to garnish
- Limes to garnish
Crispy Tortilla Strips
- 10 Corn Tortillas cut into thin strips
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Salt
Instructions:
Crispy Tortilla Strips
- Take the corn tortillas and cut them into thin strips. Place the strips on a baking sheet, drizzle them with oil, and sprinkle with salt. Bake in a preheated oven at 400°F (200°C) for approximately 10-15 minutes or until they become crispy and golden brown.10 Corn Tortillas, 2 Tablespoons Olive Oil, 1/2 Teaspoon Salt
Soup
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion, jalapeños, and red bell pepper. Sauté for about 5 minutes until they begin to soften.2 Tablespoons Olive Oil, 2 Jalapeños, 1 Red Bell Pepper, 1 Medium Onion
- Add the minced garlic and continue to cook for another minute until fragrant.4 Cloves Garlic
- Season the mixture with salt, pepper, onion powder, garlic powder, chilli powder, smoked paprika, cayenne, cumin and oregano. Stir well to coat the vegetables in the spices.½ Teaspoon Garlic Powder, Onion Powder, Chilli Powder, Smoked Paprika, Cayenne, Cumin, Oregano, Salt & Pepper
- Pour in the chicken broth, diced tomatoes (with their juice) and the hot sauce. Bring the mixture to a boil.1 Can (26 oz) Dice Tomatoes (with juice), 6 Cups Chicken Broth, 1-2 Tablespoons Hot Sauce (optional)
- Lower the heat to a simmer and add the whole chicken breasts. Cover the pot and let them simmer for about 20 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F.2 Boneless & Skinless Chicken Breasts
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the corn, black beans and lime juice. Simmer for an additional 10 minutes to heat the added ingredients and allow the flavours to meld. Adjust the seasonings if needed.1 Cup Corn, 1 Can (15 oz) Black Beans, 1 Lime
- Ladle the hot soup into bowls. Top each serving with the crispy corn tortilla strips (or crushed tortilla chips), shredded cheese, a dollop of sour cream, lime juice and fresh cilantro. Enjoy! 🙂Sour Cream, Shredded Cheddar Cheese, Cilantro, Limes
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