Chicken Tortilla Soup

Some soups are built to be background noise. This one shows up with toppings, smoke, and better timing. Chicken tortilla soup is what I make when I want dinner to feel cozy but still have a little spark to it. It is brothy, smoky, hearty enough to count, and exactly the sort of soup that benefits from a pile of crunchy things on top.

Ingredients for Chicken Tortilla Soup

The ingredient list looks long, but I assure you that the majority of the simple ingredients are pantry and kitchen staples. As with many Mexican-inspired soups, much of the list is seasonings and spices. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Olive Oil – Any olive oil will do here. It is being used as a conduit for flavor and for heat for your veggies to cook. Save your more expensive extra virgin olive oils for uncooked applications like salad dressings or to finish a dish. This helps its crisp and oftentimes grassy flavor really shine through.
• White Onion – These tend to have a strong and pungent onion flavor, but that flavor is toned down as these onions cook. Yellow onion is a great substitute if you can’t find white onion or don’t have any on hand. Yellow onions will provide a similarly complex and hardy flavor. Not to mention we have them around our kitchen all the time!
• Garlic – As I always say, measure garlic with your heart. This recipe calls for two cloves but go with your gut and feel free to add more. If you are using the minced and jarred variety, more power to you! The general rule is that 1 tsp equals 1 clove.
• Chicken Broth (Chicken stock) – There are lots of routes you can go here! Canned or boxed chicken broth is great and full of flavor as well. A bouillon cube will give you the same flavor but might also come with quite a bit of added sodium.
• Crushed Tomatoes – Typically a mix of crushed tomatoes and either tomato paste, tomato puree and tomato sauce. This helps give your soup some heft and body with a tomato-y base.
• Diced Tomatoes – These are most often cut tomatoes in a simple tomato juice. Keep on eye on the can though. Sometimes additional ingredients are thrown in i.e. basil or onion. Make sure it is in line with the flavor of what you are cooking.
• Shredded Chicken – If you are short on time, grab a rotisserie chicken at the grocery store, get rid of (or snack on the crispy skin) and shred it at home. Leftover baked chicken or even canned chicken can also be used.
• Corn – If corn is in season, grab some cobs and take the kernels off. The natural starches in each fresh corn kernel work to thicken the soup. If it isn’t corn season or if you are short on time, frozen kernels are great too!
• Chipotle Pepper in Adobo Sauce – Dried and smoked jalapenos are canned or jarred in a hearty sauce made with tomatoes and spices. These chilies and their accompanying sauce can pack a powerful punch so be sure to taste test and remember, a little goes a long way.
• Chili Powder – Typically a blend of one or more chilies along with flavors that can include cumin, garlic powder, onion powder, oregano, and paprika. Similar to chipotle peppers in adobo, every blend is going to be a little bit different. Cayenne pepper can also be used.
• Cumin – You most often see this in its ground form, but it is also sold as whole seeds. It is the dried seed of the parsley plant and brings a nutty and somewhat buttery flavor to dishes it is added to.
• Cilantro – You either love this one or hate it. The most divisive of the fresh herbs! Also known as coriander in some places, the leaves and stems of this plant have a lemony, peppery, and unique flavor that brightens and excites any dish.
• Corn Tortillas – Made from masa which is corn that has gone through the nixtamalization process. This soaks the corn in an alkaline liquid and hulls it while giving it more flavor and improving it’s nutritional value.

How to Make Chicken Tortilla Soup

If you are buying already-cooked chicken, this recipe is a breeze. Be sure to bake your tortilla strips while the soup is cooking to cut down on prep and serving time.

1. Saute. Heat oil in a large pot or dutch oven. I like to use a heavy-bottomed pot because it ensures an even heat and prevents your soup from scorching. Add onions and garlic and sauté on medium heat until onions are almost translucent. Be sure to watch and stir while these are happening.
2. Add Flavors. Add everything from the chicken broth to the cumin to the pot. Wait to add your salt and pepper last because it is always best to season soups at the end after they have reduced even if only a little.
3. Simmer. Increase heat to medium-high and bring soup to a gentle boil, then reduce heat to medium and simmer for 15-20 minutes. Every stove is different so be sure your soup is gently boiling and that will be the simmer mode.
4. Assemble & Serve. When everything smells and looks delicious, serve your soup and top it with your a mix of your favorite toppings. Be sure not to forget the crispy tortilla strips!

How to Make Homemade Tortilla Strips

If you are really in a pinch, grab some corn tortilla chips and throw them on the soup, but I highly suggest making your own.

1. Preheat your oven. I suggest having an oven thermometer because most ovens vary by 25-50°F. Be sure to do this before you start making the soup so the tortillas will finish at the same time.
2. Toss sliced tortillas in olive oil. Place the sliced tortillas in a bowl and toss with the olive oil and salt. Width isn’t arbitrary here. Be sure to cut these all the same size will make sure they cook at roughly the same speed.
3. Bake. Spread the strips on a parchment-lined baking sheet and bake for approximately 10 minutes then toss them and bake another 5-10 minutes until lightly golden. Try to make sure they are spread evenly for an even cook.
4. Cool. Remove from the oven and allow to cool (at least a little) before serving. Hot oil and mouths do not mix!

Crock Pot & Pressure Cooker Instructions

I would venture to say that making Instant Pot chicken tortilla soup is a time saver, but making crock pot chicken tortilla soup is for ease of serving at a party or large group where you’d like to keep it warm because the cook time is actually longer. It is a family favorite for Sunday football.

Instant Pot Instructions

1. Set instant pot to saute, add the olive oil, then garlic and onion. Saute and then add all of the other ingredients, giving them a quick stir.
2. Set to manual pressure low for 5 minutes and then use quick release method and you are ready to serve!

Crock Pot Instructions

1. In a small saute pan, heat the olive oil and then add onions and garlic, sauteing until soft. Transfer to a crock pot sprayed with cooking spray.
2. Add the remaining ingredients and heat on low heat for 1 hour. Turn to “keep warm” while serving.

Variations

I highly encourage you to customize this recipe and make it your own. Here are a few suggestions to get those creative juices flowing.

• Using Raw Chicken – You can use raw chicken but it will add a couple of steps to the dish. I suggest using four 6-ounce boneless, skinless chicken breasts or four to six boneless skinless chicken thighs. Add them to your soup and everything else after the garlic and onion are sauteed. Allow everything to simmer for 20 minutes. Remove the chicken breasts, shred them, put the chicken back into the pot, and serve!
• Adding Beans – Black beans are a great addition to this chicken tortilla soup. I suggest using canned beans as they are easier to work with. Drain and rinse the beans and add them to the soup at the same time you add the chicken and other ingredients. Black beans, pinto beans and even kidney beans are all good choices.
• Flavored Tortilla Strips – Instead of adding just salt, add in some chili powder, taco seasoning, or cumin to your tortilla strips and then bake them. This will give them an added layer of deliciousness.
• More Heat– This recipe is a smoky heat, but if you want to sweat, toss in jalapeno or habanero peppers. Also use green chiles for a little kick.
• Bell Peppers– Chop up green, yellow, red or orange bell peppers an saute them with the onions and garlic.
• Enchilada Sauce or Ranchero Sauce– Stir in 1-2 tablespoons of either heady sauce to change the flavor a tad.

Chef Tips

Making this chicken tortilla soup in my test kitchen allows me to bring you the best tips and tricks.

• Use cooked chicken that already tastes good. Rotisserie chicken or well-seasoned poached chicken both work beautifully here.
• Do not overdo the chipotle at first. One pepper plus adobo gives a nice smoky warmth, and you can always build from there if you want more heat.
• Simmer long enough for the flavors to settle. Even a short simmer makes a noticeable difference in how connected the broth tastes.
• Bake the tortilla strips until just golden. You want them crisp, not deeply browned and bitter.
• Keep toppings separate until serving. That helps the soup stay brothy and keeps the crunchy toppings from softening too quickly.

What Do You Serve with Chicken Tortilla Soup?

Tortilla soup is incredible all by itself, but man alive it is good with toppings. There are a ton of options to choose from, but here are some of our house’s fan favorites:

This soup is typically the main show on the table. If you wanted to serve something alongside it, I would suggest a salad or coleslaw, guacamole and tortilla chips, or some cornbread.

If you’re going for a soup and salad type meal, this would be great with Mexican Salad, Cornbread Salad or even just a simple side salad.

Make-Ahead, Storage & Leftovers

Make ahead: Feel free to prep the veg, aromatics, and toppings ahead of time. You can also cook the chicken ahead of time and place it in an airtight container. When you are ready to cook, all you need to do is cook and combine. My husband swears it is even better the next day after all of the flavors marry.

Storage: Leftovers can easily be stored in one large air-tight container in the fridge for 4-5 days or in single-serve containers in the fridge for 4-5 days. These can be reheated on the stove in a pot until the soup reaches a simmer or in the microwave in microwave-safe containers. Top with tortilla strips and your toppings of choice and enjoy.

Freezing: Once cool, you can put it in freezer-safe plastic bags or in large or single-serve freezer-safe plastic containers. These should be safe to store for a few months. When you are ready to enjoy them, thaw them overnight in the refrigerator and then reheat them according to leftover directions.

Frequently Asked Questions

More Great Chicken Recipes

Chicken for dinner doesn’t have to be boring! Here are some of our favorite chicken dinner recipes.

Chicken Main Dishes

Balsamic Chicken Marinade

5 from 6 votes

Recipes

Baked Caesar Chicken

5 from 8 votes

Chicken Main Dishes

Bacon Ranch Chicken

4.89 from 9 votes

Easy Chicken Tortilla Soup Recipe

4.50 from 12 votes

Chicken tortilla soup is hearty and easy to make with chicken, tomatoes, corn and tortilla strips. A cozy dinner with your favorite toppings.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Cook ModePrevent your screen from going dark

Servings: 6

Print Recipe Pin Recipe Save Saved! Rate this Recipe

Equipment

• Dutch Oven
• Rimmed Baking Sheets
• Parchment Paper
• Garlic press
• Food Gloves
• Box Grater

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large white onion , diced
• 2 cloves fresh garlic , minced
• 4 cups low sodium chicken broth
• 15 ounces canned crushed tomatoes
• 14 ounces canned diced tomatoes
• 4 cups chicken , cooked and shredded
• 1 1/2 cups corn , frozen or canned (drained or thawed)
• 1 chipotle pepper in adobo sauce , chopped
• 1 tablespoon adobo sauce
• 2 teaspoons chilli powder
• 2 teaspoons cumin
• ½ cup cilantro , chopped, optional

Tortilla strips

• 6 corn tortillas , sliced in ½ inch strips
• 1 tablespoon extra virgin olive oil
• ½ teaspoon fine sea salt , or seasoning salt

Optional toppings

• Avocado
• Tortilla
• Jalapeno
• Sour cream
• Cheese

Instructions

Chicken Tortilla Soup:

• Heat the 1 tablespoon extra virgin olive oil in a large pot or dutch oven. Add the diced 1 large white onion and minced 2 cloves fresh garlic and sauté on medium heat until onions are almost translucent.
• Stir in the 4 cups low sodium chicken broth, 15 ounces canned crushed tomatoes, 14 ounces canned diced tomatoes, cooked and shredded 4 cups chicken, 1 1/2 cups corn, 1 chipotle pepper in adobo sauce, 1 tablespoon adobo sauce, 2 teaspoons chilli powder and 2 teaspoons cumin.
• Simmer for 15-20 minutes.
• Ladle the soup into bowls and top with the tortilla strips, chopped ½ cup cilantro and desired toppings.

Tortilla Strips

• Preheat the oven to 350°F.
• Place the sliced 6 corn tortillas in a bowl and toss with the 1 tablespoon extra virgin olive oil and ½ teaspoon fine sea salt.
• Spread the strips on a parchment lined baking sheet and bake for approximately 10 minutes then toss them and bake another 5-10 minutes until lightly golden.
• Remove from the oven and allow to cool before serving.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Notes

Make ahead: Feel free to prep the veg, aromatics, and toppings ahead of time. You can also cook the chicken ahead of time and place it in an airtight container. When you are ready to cook, all you need to do is cook and combine. My husband swears it is even better the next day after all of the flavors marry.

Storage: Leftovers can easily be stored in one large air-tight container in the fridge for 4-5 days or in single-serve containers in the fridge for 4-5 days. These can be reheated on the stove in a pot until the soup reaches a simmer or in the microwave in microwave-safe containers. Top with tortilla strips and your toppings of choice and enjoy.

Freezing: Once cool, you can put it in freezer-safe plastic bags or in large or single-serve freezer-safe plastic containers. These should be safe to store for a few months. When you are ready to enjoy them, thaw them overnight in the refrigerator and then reheat them according to leftover directions.

Nutrition

Calories: 311 kcal, Carbohydrates: 31 g, Protein: 20 g, Fat: 13 g, Saturated Fat: 2 g, Cholesterol: 55 mg, Sodium: 2278 mg, Potassium: 860 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 627 IU, Vitamin C: 46 mg, Calcium: 98 mg, Iron: 4 mg

Author: Deanna Hill

Calories: 311

Course: Soup

Cuisine: Mexican

Keyword: chicken tortilla soup, mexican chicken soup, soup with chipotle peppers, tortilla soup

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!