Chicken Tortilla Soup Recipe

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Warm & Familiar Chicken Tortilla Soup Recipe

There’s something truly cozy about a bowl of Chicken Tortilla Soup Recipe on a chilly evening. I love how the warm, fragrant broth wraps around you like a soft blanket, while the crisp-edged tortilla strips add that satisfying crunch with every spoonful. It’s a dish that brings comfort and a little zest all at once.

When I make this soup, I usually prep a big batch and enjoy the leftovers for lunches or quick dinners. The flavors deepen overnight, making it even better—but honestly, it tastes fantastic right away. You’ll notice the bright lime juice lifting the savory base and the subtle smoky kick from cumin and chili powder that’s unmistakably comforting.

Whether you’re new to cooking or just looking for a reliable, delicious recipe, this Chicken Tortilla Soup Recipe is the perfect go-to. I’ll walk you through every step so you’ll feel confident and excited to dive in.

Ingredient Breakdown

• Corn tortillas: Crisp edges beautifully when baked; the base for that crunchy topping.
• Lime juice: Adds a fresh zing to both the tortillas and the soup, brightening the flavors.
• Olive oil: The binder for the tortillas’ seasoning and the sauté base for the soup veggies.
• Kosher salt: Essential for seasoning, brings out natural flavors without overpowering.
• Cumin & chili powder: Provide that smoky, earthy warmth and subtle spice foundational to this soup.
• Yellow onion & jalapeño: Create a soft, aromatic base with just enough kick.
• Garlic: Adds deep, savory notes to the broth.
• Rotisserie chicken: Super convenient, delivers tender, flavorful meat effortlessly.
• Black beans & sweet corn: Build texture and heartiness, plus natural sweetness and creaminess.
• Fire-roasted tomatoes & green chiles: Bring smokiness, mild heat, and body to the soup.
• Chicken broth: The rich liquid that ties all flavors together—homemade or store-bought is fine.
• Monterrey Jack cheese, sour cream & cilantro: Creamy, fresh toppings that balance and enrich each serving.

Before You Start

Prepping your mise en place makes all the difference, especially here where you’ve got toppings and the soup cooking almost simultaneously. Have your tortillas cut, veggies diced, and chicken shredded ahead. And don’t forget to preheat your oven to 375°F early on—that timing helps everything flow smoothly without any waiting around.

How to Make Chicken Tortilla Soup Recipe

1. Preheat your oven and prepare baking sheet: Set the oven to 375°F and line a large baking sheet with parchment paper. This ensures the tortilla strips crisp evenly without sticking.
2. Season your tortilla strips: In a medium bowl, whisk together lime juice, olive oil, kosher salt, cumin, and chili powder until fragrant and well combined. Toss the tortillas strips in this mixture so every edge gets coated—this step builds that essential flavor and crunch.
3. Bake the tortilla strips: Spread them out in a single layer on the baking sheet. Bake for 15-18 minutes, flipping halfway through, until they turn crisp and golden. While they bake, start the soup so everything finishes together—you’ll love that fresh baked crunch topping.
4. Sauté onion and jalapeño: Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and jalapeño, cooking for about 5 minutes until soft and translucent. This step builds a fragrant, tender base that’s essential for deep flavor.
5. Add garlic and let it bloom: Stir in the minced garlic and cook for 1 more minute, just until it becomes fragrant but not browned. This releases the garlic’s natural sweetness without bitterness.
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Cook Like a Pro

Don’t rush the aromatics. Cooking your onions and jalapeño until soft lets their sweetness shine through without harshness. Also, tossing the tortilla strips in lime juice and spices before baking ensures each chip bursts with flavor and a perfect balance of tang and heat.

6. Combine soup ingredients: Add shredded chicken, black beans, sweet corn, fire-roasted tomatoes, chopped green chiles, chicken broth, lime juice, cumin, chili powder, and kosher salt to the pot. Stir well to distribute flavors evenly.
7. Simmer gently: Lower the heat, cover, and let the soup simmer for about 10 minutes. This brief simmer warms everything through and allows the flavors to meld beautifully—don’t skip this step or your soup will lack depth.
8. Serve with toppings: Ladle the soup into bowls, then garnish with those crispy tortilla strips, a dollop of cool sour cream, a sprinkle of shredded Monterrey Jack cheese, and fresh chopped cilantro. These layers add creaminess, brightness, and texture to every mouthful.

Flavor Variations for Chicken Tortilla Soup Recipe

• Smokier version: Add a pinch of smoked paprika or use chipotle peppers in adobo instead of green chiles for a deeper smoky heat.
• Extra veggie boost: Throw in diced zucchini or bell peppers when sautéing the onions and jalapeño for added color and nutrients.
• Sweet and spicy: Stir in a teaspoon of honey or agave syrup along with the chili powder to balance the spice with a subtle sweetness.
• Cheese swap: Use crumbled Queso Fresco or sharp cheddar instead of Monterrey Jack for a sharper or creamier topping.
• Fresh squeeze: Add an extra lime wedge at the table—squeezing fresh juice right before eating brightens each spoonful marvelously.
• Herb twist: Try fresh oregano or parsley if you’re not a cilantro fan. It transforms the flavor while keeping it fresh and herbaceous.

Storage, Freezer & Reheat Tips

• Refrigerate: Store in an airtight container for up to 3 days; flavors meld even more, but keep tortillas separate to prevent sogginess.
• Freeze: Soup freezes well for up to 3 months; omit the tortilla strips before freezing and add them fresh when serving.
• Reheat: Warm gently on the stovetop or microwave to avoid breaking down the chicken or overcooking the beans.
• Toppings: Add sour cream, cheese, and tortilla strips only after reheating to maintain texture and flavor contrast.

Chicken Tortilla Soup Recipe FAQs

• Can I make this soup vegetarian? Absolutely! Skip the chicken and add extra beans or hearty veggies like sweet potatoes for fullness. Use vegetable broth instead of chicken broth.
• What kind of chicken works best? Rotisserie chicken is a lifesaver here—it’s already cooked, juicy, and full of flavor. You can also use leftover roasted or poached chicken.
• Can I bake the tortilla strips in advance? Yes! They keep well for a day or two in an airtight container. Just add them on top right before serving.
• How spicy is the soup? The heat is moderate from the jalapeño and chili powder, but you can adjust by leaving out seeds or reducing the chili powder if you prefer milder.
• Can I use flour tortillas instead of corn? Corn tortillas crisp up better and have the authentic flavor, but flour tortillas can be used in a pinch—expect a slightly softer chip texture.

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