Amazing Chicken Tortilla Soup: 1 Comforting Bowl

Sometimes, you just need a hug in a bowl, right? And for me, nothing says comforting, soul-warming goodness quite like a fantastic bowl of Chicken Tortilla Soup. Picture this: tender, shredded chicken swimming in a rich, flavorful broth that just sings of Mexican inspiration, all topped with those delightful crispy tortilla strips that give you that perfect crunchy bite. It’s one of those recipes that just transports me back to my grandmother’s kitchen – you know, the one where the smells were always amazing and the love was always overflowing. Life got super busy for me, juggling marketing jobs and everything else, and takeout became my go-to. But I missed that connection, that feeling of feeding people with love. So, I started digging into Grandma’s old recipe cards and adapting them for my own crazy schedule. This Chicken Tortilla Soup recipe is one of the stars! It’s proof that you can have incredible flavor and comfort food, even on a busy weeknight. Trust me, this one’s a keeper! You can read more about my journey here.

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Why You’ll Love This Chicken Tortilla Soup

This soup is just pure magic in a bowl, seriously! It’s super easy, comes together in a flash, and is the ultimate fix for a comforting weeknight meal. Plus, it’s a fantastic make-ahead option, so you can prep it and have deliciousness ready whenever you need it. The flavors are just so warm and inviting, and don’t even get me started on those craveable crunchy toppings!

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Gather Your Ingredients for Chicken Tortilla Soup

Alright, let’s get down to business! Getting this amazing soup going is super simple because we’re using mostly pantry staples. You’ll want to have everything ready to go. Here’s what you’ll need:

• 1 tablespoon olive oil. Just a little bit to get things started!
• 1 medium onion, chopped. I usually go for yellow or white onions here.
• 2 cloves garlic, minced. Fresh garlic makes all the difference, trust me.
• 1 (14.5 ounce) can diced tomatoes, undrained. Don’t drain those juices, they’ve got tons of flavor!
• 1 (4 ounce) can diced green chilies, undrained. For that little kick!
• 1 (32 ounce) carton chicken broth. You can use low-sodium if you prefer, and just adjust the salt later.
• 1 teaspoon ground cumin. This is key for that authentic flavor.
• 1/2 teaspoon chili powder. And a bit more for good measure if you like it spicy!
• 1/4 teaspoon dried oregano. Adds that earthy depth.
• Salt and freshly ground black pepper to taste. Always season as you go!
• 2 cups shredded cooked chicken. This is where rotisserie chicken is your best friend! So easy and already packed with flavor. If you’re shredding your own, go for boiled or baked chicken breasts or thighs.
• 1 cup crushed tortilla chips. For our crunchy topping – we’ll talk more about making your own soon!
• Optional garnishes: avocado, cilantro, lime wedges, shredded cheese, sour cream. These are your finishing touches, so have fun with them!

Having all these ready makes cooking this soup a total breeze. For more soup ideas, check out my Soups and Salads category!

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How to Make Authentic Chicken Tortilla Soup

Okay, so making this chicken tortilla soup is honestly a labor of love, but in the best way possible! It’s all about building those fantastic flavors layer by layer. It’s totally doable on a weeknight, I promise!

Sauté Aromatics for Your Chicken Tortilla Soup

First things first, let’s get our pot nice and warm. Grab a big soup pot or a Dutch oven and heat up that tablespoon of olive oil over medium heat. Toss in your chopped onion and let it get soft and a little translucent, about 5 minutes. You don’t want it to brown, just soften up! Then, add in your minced garlic and let it cook for just about a minute more until you can smell that wonderful aroma. Be careful not to let it burn, or it can get bitter!

Building the Flavor Base for Chicken Tortilla Soup

Now comes the fun part where we pack in all that deliciousness for our chicken tortilla soup. Stir in those diced tomatoes (juice and all!), the diced green chilies (again, don’t drain them – more flavor!), and your carton of chicken broth. Sprinkle in the ground cumin, chili powder, and dried oregano. Give it all a good stir, season with salt and pepper, and bring it up to a gentle simmer. Let it bubble away for at least 10 minutes. This is where all those magical spices really get to know each other and create that signature taste.

Adding Chicken and Finishing the Chicken Tortilla Soup

Once the broth has had a chance to work its magic, it’s time to add our star – the shredded chicken! Stir it into the simmering soup and let it heat through for about 5 minutes. You just want to warm it up, not cook it more. Then, ladle this gorgeous soup into your bowls. Pile on those crushed tortilla chips – maybe some you fried up yourself or just some good quality ones – and all your favorite toppings. It’s ready to go!

Tips for the Best Chicken Tortilla Soup

Okay, let’s chat about making this chicken tortilla soup absolutely *perfect* every single time. It’s not complicated, but a few little tricks really make it shine. For fantastic flavor, I always start with good chicken broth; it makes a huge difference! And if you like things a bit creamier, just stir in a splash of heavy cream or half-and-half with the chicken. It makes it feel so decadent, almost like my Creamy Chicken Wild Rice Soup. Don’t be afraid to taste and adjust your seasonings as you go – sometimes it needs a little extra salt or a pinch more chili powder to really sing!

How to Fry Tortilla Strips for Soup

Seriously, do not skip the homemade tortilla strips! They’re such a game-changer. It’s SO easy. You just want to grab some corn tortillas, maybe from the refrigerated section of your grocery store. Cut them into thin little strips, no wider than about a quarter-inch. Then, you have two options: you can shallow-fry them in about half an inch of hot oil (like vegetable or canola) until they’re golden brown and crispy – watch them closely, they cook fast! – or, if you want to go a little healthier, just toss them with a tiny bit of oil and spread them on a baking sheet. Bake them at 375°F (190°C) for about 8-10 minutes, flipping halfway, until they’re nice and crisp. Either way, they add that perfect crunch that makes this soup.

Creamy vs. Brothy Chicken Tortilla Soup

This is totally a personal preference, and both ways are delicious! For a classic, brothy chicken tortilla soup, you’ll just serve it as is after adding the chicken. If you’re craving that creamy, comforting vibe, like in my Creamy Tomato Basil Soup, it’s super simple. Just stir in about half a cup of heavy cream or half-and-half right at the end, with the chicken. You don’t want to boil it after adding the cream, just warm it through. It makes the broth wonderfully rich and smooth!

Authentic Tortilla Soup Toppings and Garnishes

Okay, now for my favorite part – the toppings! This is where you can really make the soup your own. Think of it like a fun little tortilla soup bar situation happening right in your kitchen! You absolutely need those crunchy tortilla strips we talked about, but then go wild! Creamy avocado slices or even a dollop of my homemade guacamole are amazing. Fresh cilantro adds that bright, herby flavor, and a squeeze of lime juice is non-negotiable for me – it just wakes everything up! Shredded Monterey Jack cheese or a little dollop of sour cream adds even more comfort. And if you’re feeling fancy, some quick pickled red onions add a lovely tang!

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Make-Ahead and Meal Prep Chicken Tortilla Soup

You know, this chicken tortilla soup is honestly one of my go-to’s for feeding the family on busy nights because it’s just so darn easy to make ahead! It’s genuinely one of the best meal prep soups out there. Once it’s made, I just let it cool completely, then scoop it into airtight containers. It stays good in the fridge for about 3 days, which means I’ve always got a delicious, warm meal ready to go. To reheat, I just pop a serving in the microwave or gently warm it on the stovetop. It’s almost as good as the first day! It reminds me a bit of my make-ahead breakfast burritos – a total lifesaver when you’re short on time!

Frequently Asked Questions about Chicken Tortilla Soup

You know, I get asked a lot of questions about this chicken tortilla soup, and I love helping you make it perfectly! Here are a few of the most common ones:

Can I make this in an Instant Pot?

Oh, absolutely! This soup is surprisingly great in an Instant Pot or any electric pressure cooker. Just sauté the onions and garlic right in the pot using the ‘Sauté’ function, then add the rest of the ingredients (except the chicken and tortilla chips, of course). Cook on high pressure for about 8 minutes, then do a quick release of the pressure. Stir in your shredded chicken and let it sit for a few minutes to warm through. It’s a real time-saver, kind of like how my Instant Pot Mac and Cheese works!

Can I make this tortilla soup recipe vegetarian?

You totally can! To skip the chicken and make it lovely and vegetarian, just swap out the chicken broth for vegetable broth. Then, instead of shredded chicken, you can add hearty veggies like black beans or corn kernels right in with the tomatoes and chilies. Sometimes I even add some diced sweet potato for extra heartiness. It’s a tasty option for a lighter, yet still super flavorful, soup!

How spicy is this chicken tortilla soup?

That’s a great question! With the diced green chilies and chili powder, it has a gentle warmth, but it’s generally not super spicy—more like comfortably flavorful. If you like it with a real kick, though, don’t be shy! Add an extra pinch of chili powder, a dash of cayenne pepper, or even a finely minced jalapeño along with the onions and garlic. You can always cool it down with extra toppings like sour cream or avocado if it gets too hot!

Nutritional Information for Chicken Tortilla Soup

Just so you know, the nutrition facts for this amazing chicken tortilla soup are estimates, because, well, home cooking! They can totally change depending on what brands you use and how many toppings you load up on. But generally, one serving (about 1.5 cups) packs around 350 calories, 15g of fat, 30g of protein, and 20g of carbs. It’s a pretty balanced bowl, with about 4g of fiber and a moderate amount of sodium (around 900mg) – always good to keep in mind!

Share Your Chicken Tortilla Soup Creations!

Alright, you’ve made my Chicken Tortilla Soup, and I just *have* to know what you think! Did it hit the spot? Did you try any super fun toppings? Please, please, please leave a comment below and let me know how it turned out! If you have a sec, rating the recipe helps other home cooks find it, too. And if you snapped a picture (how could you not?!), I’d absolutely love to see it on social media. Tag me! It makes my day to see what you’re all cooking up in your kitchens. You can always reach out via my contact page if you have any questions!

Chicken Tortilla Soup

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A flavorful and comforting chicken tortilla soup, perfect for a weeknight meal. This recipe features tender shredded chicken, a rich broth, and is topped with crispy tortilla strips and your favorite garnishes.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1 (32 ounce) carton chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 2 cups shredded cooked chicken (rotisserie chicken is great here)
• 1 cup crushed tortilla chips
• Optional garnishes: avocado, cilantro, lime wedges, shredded cheese, sour cream

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute more until fragrant.
3. Stir in diced tomatoes, green chilies, chicken broth, cumin, chili powder, and oregano. Season with salt and pepper.
4. Bring the soup to a simmer, then reduce heat and cook for at least 10 minutes to allow flavors to meld.
5. Stir in the shredded chicken and heat through, about 5 minutes.
6. Ladle soup into bowls. Top each serving with crushed tortilla chips and your desired garnishes.

Notes

• For a creamy version, stir in 1/2 cup of heavy cream or half-and-half with the chicken.
• To make your own crispy tortilla strips, cut corn tortillas into thin strips and fry in a little oil until golden brown and crisp, or bake them at 375°F (190°C) until crisp.
• This soup is excellent for meal planning and can be made ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Consider setting up a tortilla soup bar with various toppings for a fun family meal.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg