There’s a particular comfort that chicken tortilla soup brings to the table, one that instantly transports me back to the cozy kitchen of my Mama Lou. I remember those chilly afternoons when my sister Ouma and I would gather around the stove, watching Mama Lou stir a pot filled with fragrant spices and tender chicken, the aroma wrapping around us like a warm hug. Chicken tortilla soup isn’t just a meal—it’s a memory, a tradition, and a heartfelt expression of love that has been passed down through generations. Today, I want to share this recipe with you, carrying forward the warmth and soul that Mama Lou and Ouma helped me discover in every simmering bowl.
Table of Contents
Why You’ll Love This chicken tortilla soup
Chicken tortilla soup has a way of striking the perfect balance between hearty and light, spicy and soothing. It’s a dish that feels like a warm embrace on a cold day but light enough to enjoy any time of year. I love how the crispy tortilla strips add a satisfying crunch, contrasting beautifully with the tender chicken and velvety broth. When Mama Lou made this soup, she always said it was “medicine for the soul,” and she wasn’t wrong. The blend of fresh ingredients and slow-simmered flavors creates something truly special—something that brings family and friends together around the table.
This soup is also incredibly versatile. Whether you’re using leftover rotisserie chicken or slow-cooking your own, the flavors meld beautifully, making it a fantastic weeknight meal or a special dish for gatherings. I often think about the times Ouma and I would add our own little twists—like extra cilantro or a squeeze of fresh lime—to make it our own. That’s the beauty of chicken tortilla soup: it welcomes creativity while staying rooted in tradition.
Ingredients You’ll Need for This chicken tortilla soup
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional, for a gentle heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 1 cup frozen or fresh corn kernels
- 1/2 cup black beans, rinsed and drained (optional)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 6 small corn tortillas, cut into thin strips
- Vegetable oil, for frying tortillas
- Optional toppings: diced avocado, shredded cheese, sour cream, extra lime wedges
Substitution suggestions: If you prefer a milder soup, omit the jalapeño or substitute with a bell pepper. For a gluten-free option, make sure your tortillas are gluten-free corn tortillas. You can also bake the tortilla strips instead of frying for a lighter crunch.
Nutrition Facts
- Calories: Approximately 280 per serving (1.5 cups)
- Protein: 25g
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 5g
- Sugar: 5g (from natural vegetables)
- Sodium: 600mg (can be adjusted by using low-sodium broth)
Warm Up Your Soul with This Irresistible Chicken Tortilla Soup Recipe
Learn how to make delicious chicken tortilla soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional, for a gentle heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups cooked, shredded chicken (rotisserie or homemade)
- 1 cup frozen or fresh corn kernels
- 1/2 cup black beans, rinsed and drained (optional)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 6 small corn tortillas, cut into thin strips
- Vegetable oil, for frying tortillas
- Optional toppings: diced avocado, shredded cheese, sour cream, extra lime wedges
Substitution suggestions: If you prefer a milder soup, omit the jalapeño or substitute with a bell pepper. For a gluten-free option, make sure your tortillas are gluten-free corn tortillas. You can also bake the tortilla strips instead of frying for a lighter crunch.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. I always remember Mama Lou saying, “Soft onions are the base of a good soup,” and she was right—this step builds the foundation of flavor.
- Add the minced garlic and jalapeño to the pot, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic; it should smell sweet and inviting.
- Stir in the cumin, smoked paprika, and chili powder. Let the spices toast gently in the oil for about 30 seconds to release their aroma. This step fills the kitchen with a scent that always reminded me of family gatherings.
- Pour in the chicken broth and canned diced tomatoes with their juices. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer the soup uncovered for about 15 minutes. This allows the flavors to meld and deepen, a trick I learned from watching Mama Lou patiently tending to the pot.
- Add the shredded chicken, corn kernels, and black beans (if using). Continue simmering for another 10 minutes to heat everything through and let the ingredients mingle.
- Season the soup with salt, pepper, and the juice of one lime. Taste and adjust the seasoning as needed. I always add lime at the end—it brightens the soup and brings a touch of freshness that Ouma and I both adore.
- Meanwhile, prepare the tortilla strips. Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and lightly salt. For a healthier option, bake the strips at 375°F for 10 minutes, flipping halfway.
- Ladle the soup into bowls and top with crispy tortilla strips and any optional toppings like avocado, shredded cheese, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your chicken tortilla soup
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. I always remember Mama Lou saying, “Soft onions are the base of a good soup,” and she was right—this step builds the foundation of flavor.
- Add the minced garlic and jalapeño to the pot, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic; it should smell sweet and inviting.
- Stir in the cumin, smoked paprika, and chili powder. Let the spices toast gently in the oil for about 30 seconds to release their aroma. This step fills the kitchen with a scent that always reminded me of family gatherings.
- Pour in the chicken broth and canned diced tomatoes with their juices. Stir everything together and bring the mixture to a gentle boil.
- Reduce the heat to low and simmer the soup uncovered for about 15 minutes. This allows the flavors to meld and deepen, a trick I learned from watching Mama Lou patiently tending to the pot.
- Add the shredded chicken, corn kernels, and black beans (if using). Continue simmering for another 10 minutes to heat everything through and let the ingredients mingle.
- Season the soup with salt, pepper, and the juice of one lime. Taste and adjust the seasoning as needed. I always add lime at the end—it brightens the soup and brings a touch of freshness that Ouma and I both adore.
- Meanwhile, prepare the tortilla strips. Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry the tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Drain on paper towels and lightly salt. For a healthier option, bake the strips at 375°F for 10 minutes, flipping halfway.
- Ladle the soup into bowls and top with crispy tortilla strips and any optional toppings like avocado, shredded cheese, or sour cream.
Tips for Making the Best chicken tortilla soup
There are a few little secrets that help this chicken tortilla soup shine just like Mama Lou’s did. First, always use good-quality chicken broth—it makes a huge difference in the depth of flavor. When I was learning to cook, Mama Lou insisted on homemade broth, but I’ve found that a great store-bought version works just fine on busy days.
Another tip is to shred the chicken by hand instead of chopping it. The rough edges soak up the broth and seasonings better, creating a more satisfying bite. My sister Ouma and I would always compete to see who could shred the chicken faster, and I swear it made the soup taste better just because of that little bit of fun.
Don’t skimp on the lime juice—it’s the final touch that brings everything to life. It adds a brightness that cuts through the richness and warms the heart, much like the memories tied to this dish. Learn more: Ultimate Loaded Outback Potato Soup Recipe That Will Warm Your Soul
Lastly, be generous with the tortilla strips. The contrast of textures—the silky soup and crunchy strips—is what makes this recipe unforgettable.
Serving Suggestions and Pairings
Chicken tortilla soup is wonderfully versatile when it comes to serving. I love pairing it with a simple side salad, especially one with fresh greens, radishes, and a light vinaigrette to complement the rich flavors of the soup. When Ouma and I host friends, we often serve it alongside warm, homemade cornbread or a basket of freshly made tortilla chips for extra crunch.
For a heartier meal, consider serving chicken tortilla soup with Mexican rice or a side of refried beans. A cold cerveza or a crisp glass of white wine also pairs beautifully, especially when you want to celebrate a special occasion or just unwind after a long day.
Storage and Reheating Tips
One of the best things about chicken tortilla soup is how well it keeps. After all, Mama Lou always made extra to feed unexpected guests or save for the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup gently on the stovetop over medium heat to preserve the delicate flavors.
Keep the tortilla strips separate until just before serving, as they tend to get soggy if stored in the soup. If you want to make this soup ahead of time for a party, you can fry the tortilla strips in advance and keep them crisp in a paper towel-lined container.
If freezing, omit the tortilla strips and add fresh ones when serving. The soup freezes well for up to 2 months—just thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What are the main ingredients for chicken tortilla soup?
The main ingredients for chicken tortilla soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make chicken tortilla soup?
The total time to make chicken tortilla soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make chicken tortilla soup ahead of time?
Yes, chicken tortilla soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with chicken tortilla soup?
chicken tortilla soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is chicken tortilla soup suitable for special diets?
Depending on the ingredients used, chicken tortilla soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Chicken tortilla soup is more than a recipe to me; it’s a thread woven into the fabric of my family’s story. Every ladleful carries the love of Mama Lou’s kitchen and the laughter shared with Ouma as we stirred, chopped, and tasted our way through countless afternoons. It’s a dish that invites you to slow down, savor the moment, and pass on a little warmth to those you care about.
I hope when you make this chicken tortilla soup, it becomes a cherished part of your own family traditions, sparking memories and creating new ones with every bowl. Whether you’re making it for a quiet night in or a lively gathering, know that you’re serving up a piece of my heart, and I’m so glad to share it with you.
