Classic Chicken Tortilla Soup

Introduction
There’s something almost magical about the moment a pot of chicken tortilla soup simmers on the stove — the kitchen fills with warm, smoky aromatics: cumin and chili powder gently blooming in olive oil, garlic and onion softening into sweetness, and the bright pop of tomatoes and lime that cut through the savory broth. Spoonfuls bring a comforting contrast of textures — tender shredded chicken, hearty black beans, and crisp tortilla strips — all washed down by a bright squeeze of lime and the cool creaminess of diced avocado.

This soup feels like a hug in a bowl: restorative after a long day, effortless for weeknight dinners, and crowd-pleasing for casual gatherings. It’s also quick enough for busy evenings yet festive enough to serve at a potluck or to warm you during chilly weekends. If you love brothy, well-spiced soups, you might also enjoy this one-pot approach alongside other favorites like slow-simmered chicken soups that stretch comfort food in different directions.

Dish Snapshot

• Prep Time: 15 minutes (plus time to cook chicken if not using leftovers)
• Cook Time: 25 minutes
• Total Time: 40 minutes (using pre-cooked chicken)
• Servings: 6 (about 1½ cups per serving)
• Difficulty Level: Easy — beginner-friendly, one-pot recipe

Nutrition Highlights
Estimated nutrition per serving (serves 6; values rounded):

• Calories: ~195 kcal
• Protein: ~18 g
• Carbohydrates: ~16 g
• Fat: ~4 g
• Fiber: ~3.8 g
• Sodium: ~500–700 mg (highly dependent on broth/canned ingredient choices)

Notes on these estimates: values were calculated from typical portion sizes using USDA FoodData Central entries for chicken breast, black beans, canned tomatoes, olive oil, and common vegetable measures, and follow general nutrient guidance from the CDC. Because canned tomatoes, beans, and store-bought broth vary widely in sodium and added ingredients, you can lower sodium and calories by choosing low-sodium broth and rinsing canned beans thoroughly. If you want precise numbers for your exact brands and portions, consult the USDA FoodData Central database or nutrition labels on your ingredients.

Why You’ll Love It

• Comfort & Flavor: This soup balances warm, smoky spices with bright lime and fresh cilantro, delivering layers of flavor that keep every spoonful interesting.
• Family-Friendly & Sociable: It’s a great make-ahead option for weeknight dinners, potlucks, or casual get-togethers — people love to top it themselves, which makes it feel interactive and fun.
• Easy & Flexible: Uses simple pantry staples and shredded chicken (leftover rotisserie chicken works beautifully) so you can have dinner on the table fast.
• Healthy Benefits: High in lean protein and fiber (thanks to chicken and black beans), it’s a satisfying, nutrient-dense choice that’s easy to adapt for lower sodium or higher veggie content.

How to Make Classic Chicken Tortilla Soup

Ingredients

• 2 chicken breasts, cooked and shredded (about 2 cups)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 4 cups chicken broth (low-sodium recommended)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Tortilla strips (for serving)
• 1 avocado, diced (for serving)
• Lime wedges (for serving)
• Fresh cilantro (for garnish)

Optional ingredients and substitutions

• Use shredded rotisserie chicken to save time.
• For a richer soup, add 1 cup frozen corn.
• Make it vegetarian: replace chicken with 2 cups chopped roasted butternut or jackfruit and use vegetable broth.
• Add heat: include 1 diced jalapeño or 1–2 teaspoons chipotle in adobo.
• For a creamier texture: stir in ½ cup plain Greek yogurt or ¼ cup crema at the end (add after removing from heat).

Step-by-step instructions

1. Prepare chicken: If not using pre-cooked chicken, poach 2 chicken breasts in simmering water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Shred with two forks.
2. Heat the pot: In a large pot, heat 1 tablespoon olive oil over medium heat.
3. Sauté aromatics: Add diced onion and bell pepper; cook 4–5 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant.
4. Build the soup: Stir in shredded chicken, diced tomatoes (with juices), chicken broth, drained black beans, cumin, chili powder, salt, and pepper.
5. Simmer: Bring to a boil, then reduce heat and simmer gently for 20 minutes to blend flavors. Taste and adjust seasoning.
6. Serve: Ladle hot soup into bowls and top with tortilla strips, diced avocado, a squeeze of lime, and chopped cilantro.

Practical tips

• Avoid overcooking the chicken: if poaching, don’t let it boil vigorously — gentle simmering keeps meat tender.
• Check doneness: chicken is safely cooked at 165°F (74°C).
• Don’t add avocado too early — it browns and softens; add just before serving.
• If you like a thicker soup, mash a small cup of beans against the side of the pot and stir back in to thicken naturally.

Best Pairings

• Simple sides: warm corn tortillas or a crusty baguette for dipping.
• Drinks: a light Mexican lager or a citrusy sparkling water with lime.
• Toppings bar: shredded Monterey Jack or queso fresco, pickled red onions, sliced radishes, hot sauce, and extra chopped cilantro.
• For a light meal, serve with a crisp green salad topped with a lime vinaigrette. If you’re building a soup-centered menu, pair with a contrasting creamy dish like a simple avocado salad or roasted sweet potatoes; for inspiration on other comforting chicken soups, compare techniques with this classic chicken noodle soup recipe.

Storing Leftovers

• Room temperature: per food-safety guidelines, do not leave soup out longer than 2 hours.
• Refrigeration: cool quickly and refrigerate in an airtight container for up to 3–4 days. Reheat to a rolling simmer before serving.
• Freezer: freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: tortilla strips and avocado don’t freeze well; add fresh when serving.

Pro Tips & Tricks

• Best chicken types: boneless, skinless chicken breasts are lean and shred easily; thighs add more richness and stand up well to longer simmering.
• Spice balance: start with 1 teaspoon chili powder and 1 teaspoon cumin; you can always add more heat with jalapeño, chipotle, or cayenne at the end.
• Texture keys: rinse canned beans to remove excess sodium and preserve bean texture; avoid stirring vigorously once tortilla strips are added so they stay crisp.
• Flavor layering: sweat the onions and peppers first to build a sweet savory base; to deepen flavor, add a teaspoon of smoked paprika or a small strip of bacon in step 2 (optional).

Creative Twists

• Vegan/Plant-Based: Replace chicken with two cups shredded jackfruit or extra black beans, and use vegetable broth; add roasted sweet corn and a splash of lime crema made from blended cashews.
• Smoky Chipotle: Add 1–2 chopped chipotle peppers in adobo and a teaspoon of smoked paprika for smoky heat; finish with chopped cilantro and a dollop of Greek yogurt.
• Southwestern Creamy: Blend one cup of the soup (or 1 cup of drained corn) and stir back into the pot for a thicker, creamier texture; top with shredded cheese and serve with baked tortilla chips.
• Slow-Cooker Version: Combine all ingredients (except avocado and tortilla strips) in a slow cooker and cook on low for 4–6 hours; shred chicken before serving.

Recipe Q&A
Q: Can I use rotisserie chicken?
A: Absolutely — it’s a great shortcut. Add it in step 4 and reduce simmer time so the chicken stays moist.

Q: How do I make the tortilla strips crisp?
A: Bake corn tortillas cut into strips at 400°F (200°C) tossed with a little oil and salt for 8–10 minutes, flipping halfway, until golden and crisp.

Q: Is this recipe gluten-free?
A: Yes, if you use gluten-free broth and corn tortillas for the strips. Check canned ingredient labels for hidden gluten.

Q: Can I make this spicier without changing flavor too much?
A: Add diced jalapeño early with the onions to mellow the heat, or finish with minced fresh chili for sharper spice. Smoked or chipotle chiles add depth instead of just heat.

Conclusion

This Classic Chicken Tortilla Soup is a versatile weeknight hero — comforting, quick, and endlessly adaptable. Try the foundational recipe as written, then personalize it with toppings, heat, or a creamy twist. Share your tweaks and photos; I love seeing how readers make recipes their own. For more authentic takes and inspiration, you might enjoy this rich rendition from a site focused on an authentic approach to tortilla soup, a detailed technique-driven version at The Kitchn’s perfect tortilla soup recipe, and an easy, authentic adaptation in this approachable guide to Mexican chicken tortilla soup at My Latina Table.