Chicken tortilla soup is a delicious and hearty soup that has become a favorite in many households. This soup is typically made with chicken, vegetables, and spices, and is topped with crispy tortilla strips and other garnishes. The origins of this soup can be traced back to Mexican cuisine, but it has since become a popular dish in many parts of the world. Chicken tortilla soup is known for its rich flavor and warming qualities, making it a perfect meal for cool weather or any time you're in the mood for a comforting and satisfying bowl of soup. In this article, we'll provide you with some tips and information to help you make the best chicken tortilla soup possible, so read on to learn more!

Easy 30-Minute Homemade Chicken Tortilla Soup - Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5

INGREDIENTS
TORTILLA STRIPS

  • 10 small corn tortillas, cut into 1/4-inch wide strips
  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt, or to taste
SOUP

  • 2 tablespoons olive oil
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
  • one 15-ounce can black beans, drained and rinsed
  • 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • diced avocado for serving, optional for serving
  • shredded cheese, optional for serving
  • sour cream, optional for serving

INSTRUCTIONS
MAKE THE TORTILLA STRIPS:

  • Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
  • Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
  • While strips bake, begin making the soup.

MAKE THE SOUP:

  • To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
  • Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  • Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
  • Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
  • Add the cilantro and boil 1 minute.
  • Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  • Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Amount Per Serving: Calories: 737Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 90mgSodium: 7755mgCarbohydrates: 79gFiber: 18gSugar: 21gProtein: 39g

Tips

  • Use bone-in chicken: Cooking chicken with the bone-in adds extra flavor and nutrition to your soup. You can use chicken breasts, thighs, or a combination of both.
  • Add vegetables: Adding vegetables like onions, bell peppers, carrots, and tomatoes can add flavor and nutrition to your soup.
  • Use canned tomatoes: Canned tomatoes are convenient and flavorful, and can be used as a base for your soup.
  • Use homemade chicken broth: Homemade chicken broth adds a depth of flavor to your soup. You can make your own by simmering chicken bones and vegetables in water for several hours.
  • Add toppings: Toppings like tortilla strips, avocado, cilantro, and cheese can add texture and flavor to your soup.

FAQs

Can I use boneless chicken? 

Yes, you can use boneless chicken for this soup if you prefer. Just adjust the cooking time accordingly.

Can I make this soup vegetarian or vegan?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian or vegan version of this soup.

Can I make this soup in a slow cooker? 

Yes, you can make this soup in a slow cooker. Brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Can I freeze this soup? 

Yes, you can freeze this soup for up to 3 months. Cool the soup completely before transferring it to an airtight container or freezer bag. To reheat, thaw in the refrigerator overnight and then reheat in a pot or microwave.

Can I use store-bought chicken broth? 

Yes, you can use store-bought chicken broth if you don't have homemade broth. Look for low-sodium or no-sodium options if you're watching your sodium intake.

Storage:

Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezer: You can freeze this soup for up to 3 months. Cool the soup completely before transferring it to an airtight container or freezer bag. To reheat, thaw in the refrigerator overnight and then reheat in a pot or microwave.

Reheating: Reheat the soup in a pot over medium heat until heated through, or in the microwave for 1-2 minutes, stirring occasionally. Add toppings right before serving.