Authentic chicken tortilla soup is one of those comforting, flavor-packed meals that feels special yet approachable, and this version keeps everything simple without sacrificing taste. With a rich tomato-based broth, tender shredded chicken, warm spices, and crispy tortilla strips, this soup delivers bold Tex-Mex flavor in a way that works perfectly for busy home cooks and cozy family dinners alike.
Why You’ll Love This Chicken Tortilla Soup
There’s a reason chicken tortilla soup is such a popular classic. It’s hearty without being heavy, customizable for every eater at the table, and made from ingredients you can easily find at any grocery store.
- Authentic flavor, simplified – Traditional spices, fire-roasted tomatoes, and fresh lime give you real depth without complicated steps.
- Great for leftovers – The flavors deepen overnight, making it perfect for meal prep.
- Family-friendly – Mildly spiced and easy to adjust for heat.
- One-pot comfort – Aside from the tortilla strips, everything comes together in a single pot.
Whether you’re serving it for a weeknight dinner or a casual gathering, this soup always feels like a win.
Ingredients for Chicken Tortilla Soup
Soup Base Ingredients
- Neutral cooking oil (canola, avocado, or vegetable)
- Yellow or white onion, diced
- Poblano pepper, seeded and diced
- Garlic cloves, minced
- Chili powder
- Ground cumin
- Dried oregano
- Kosher salt
- Low-sodium chicken broth
- Crushed fire-roasted tomatoes
- Frozen or canned corn
- Cooked shredded chicken (rotisserie works great)
- Fresh lime juice
- Cilantro stems (leaves reserved for garnish)
Crispy Tortilla Strips
- Corn tortillas
- Neutral oil for frying
- Salt
Toppings (Optional but Recommended)
- Shredded cheese (Cheddar, Colby Jack, or Mexican blend)
- Diced avocado
- Fresh cilantro leaves
- Lime wedges
Ingredient Notes and Substitutions
- Chicken: Rotisserie chicken saves time, but poached or roasted chicken breasts or thighs work just as well.
- Poblano pepper: Adds mild heat and smokiness. You can substitute green bell pepper for a milder flavor.
- Tortilla strips: For a lighter option, bake or air-fry the tortillas instead of frying.
- Spice level: Add a pinch of cayenne or diced jalapeño if you like extra heat.
- Healthy swaps: Use low-sodium broth and reduce cheese toppings for a lighter bowl.
Step-by-Step Instructions
Step 1 – Make the Crispy Tortilla Strips
Cut corn tortillas into thin strips. Heat oil in a skillet and fry the strips in batches until golden and crisp. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
Step 2 – Sauté the Aromatics
In a large pot, heat a small amount of the reserved tortilla oil over medium heat. Add the onion and poblano pepper and cook until softened. Stir in garlic and cilantro stems, cooking just until fragrant.
Step 3 – Bloom the Spices
Add chili powder, cumin, oregano, and salt. Stir constantly for about 30 seconds to release the spices’ flavor.
Step 4 – Build the Soup
Pour in chicken broth, crushed tomatoes, corn, and shredded chicken. Stir well and bring to a gentle simmer.
Step 5 – Simmer and Finish
Simmer uncovered for 20–25 minutes to let the flavors meld. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning.
Step 6 – Serve
Ladle the soup into bowls and top with crispy tortilla strips, cheese, avocado, and fresh cilantro.
Pro Tips for Success
- Fry tortilla strips just before serving for maximum crunch.
- Use fire-roasted tomatoes for a deeper, smoky flavor.
- Don’t skip the lime juice—it brightens the entire soup.
- Shred chicken finely so it distributes evenly throughout the broth.
- Simmer gently to avoid overcooking the chicken.
Flavor Variations
- Creamy chicken tortilla soup: Stir in a splash of heavy cream or coconut milk.
- Vegetable-forward: Add zucchini or black beans for extra texture.
- Spicy version: Add chipotle powder or diced jalapeño.
- Lime-forward: Finish with extra lime zest for bold citrus notes.
- Smoky twist: Add a small amount of smoked paprika.
Serving Suggestions
Serve chicken tortilla soup with warm cornbread, a simple green salad, or rice on the side. It also pairs beautifully with a fresh pico de gallo or guacamole platter for a complete Tex-Mex meal.
Storage and Freezing Instructions
- Refrigerator: Store soup (without tortilla strips) in an airtight container for up to 4 days.
- Freezer: Freeze cooled soup for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm gently on the stovetop or in the microwave and add fresh toppings before serving.
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 320 |
| Protein | 26g |
| Carbohydrates | 28g |
| Fat | 12g |
| Fiber | 5g |
| Sodium | 720mg |
FAQ About Chicken Tortilla Soup
What makes chicken tortilla soup authentic?
Authentic chicken tortilla soup features a tomato-based broth, warm spices, shredded chicken, and crispy tortilla strips added at the end. Fresh toppings like lime and cilantro are essential for balance.
Can I make chicken tortilla soup in advance?
Yes, this soup is excellent for making ahead. Store the soup and tortilla strips separately and combine just before serving.
Is chicken tortilla soup spicy?
It’s usually mildly spiced. You can easily adjust the heat by adding or reducing chili powder or peppers.
Can I make this soup dairy-free?
Absolutely. Skip the cheese toppings and use avocado for creaminess instead.
What’s the best way to thicken chicken tortilla soup?
Let it simmer uncovered or add a few crushed tortilla chips directly into the broth for natural thickening.
Authentic Chicken Tortilla Soup
Equipment
- large pot
- skillet
- cutting board
- chef’s knife
- slotted spoon or tongs
Ingredients
- 2 tbsp neutral cooking oil
- 1 yellow or white onion, diced
- 1 poblano pepper, seeded and diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt (or to taste)
- 1 liter low-sodium chicken broth
- 400 g crushed fire-roasted tomatoes
- 1 cup corn (frozen or canned)
- 2 cups cooked shredded chicken
- 2 tbsp fresh lime juice
- 2 tbsp cilantro stems, chopped
- 4 corn tortillas, cut into strips
- 1 cup neutral oil for frying tortillas
Instructions
- Cut corn tortillas into thin strips. Heat oil in a skillet and fry the strips in batches until golden and crisp. Transfer to a paper towel-lined plate, season lightly with salt, and set aside.
- In a large pot, heat a small amount of reserved tortilla oil over medium heat. Add the diced onion and poblano pepper and cook until softened. Stir in garlic and cilantro stems and cook until fragrant.
- Add chili powder, cumin, oregano, and salt. Stir constantly for about 30 seconds to bloom the spices.
- Pour in chicken broth, crushed tomatoes, corn, and shredded chicken. Stir well and bring the soup to a gentle simmer.
- Simmer uncovered for 20–25 minutes to allow the flavors to meld. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and top with crispy tortilla strips and desired toppings such as cheese, avocado, and fresh cilantro.
Notes
Nutrition
Final Thoughts
Authentic chicken tortilla soup doesn’t have to be complicated to be delicious. With simple ingredients, bold flavors, and customizable toppings, this recipe proves that comfort food can be both easy and impressive. It’s the kind of meal you’ll come back to again and again.