Easy Chicken Tortilla Soup

Why You’ll Love This Chicken Tortilla Soup

This recipe is easy enough for a cozy weeknight dinner but flavorful enough to feel special. The broth is rich and savory with just the right amount of smoky heat from chipotle pepper, while the crispy tortilla strips add the perfect crunch. It also has a wonderful balance of textures from the shredded chicken, creamy avocado, and cool sour cream. Since the toppings are customizable, everyone can make their bowl exactly how they like it.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 5 to 6 corn tortillas, cut into thin or thick strips

• 3 tablespoons neutral oil

• 1/4 teaspoon flaky sea salt

• 1/2 yellow onion, roughly chopped

• 4 garlic cloves, peeled and smashed

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 teaspoon kosher salt

• 1 chipotle pepper in adobo

• 1 (15-ounce) can diced tomatoes

• 5 cups chicken broth, divided

• 1 pound boneless skinless chicken breasts

• 1 avocado, sliced

• 1/4 cup sour cream, whisked with a squeeze of lime juice and a pinch of salt

• Lime wedges

• 1/2 jalapeño, sliced

• Cilantro leaves

Directions

Start by preparing the tortilla strips. Line a baking sheet or cutting board with paper towels or a clean kitchen towel so the fried tortillas can drain after cooking. Slice the corn tortillas into strips in your preferred thickness.

Heat the neutral oil in a pan over medium-high heat. Once the oil is hot and shimmering, fry the tortilla strips in batches for about 1 minute, or until crisp and golden. Transfer them to the prepared towel-lined surface and sprinkle with flaky sea salt. Continue until all the strips are fried, adding more oil if needed. Set aside.

To make the soup, place a medium pot over medium-high heat and add about 1 tablespoon of oil. Add the chopped onion and smashed garlic cloves, then cook for 5 to 6 minutes until the onion is soft and translucent.

Stir in the cumin, coriander, and kosher salt. Cook briefly, just until the spices become fragrant. Turn off the heat and transfer the onion and garlic mixture to a blender.

Add the chipotle pepper in adobo, diced tomatoes, and a splash of chicken broth to the blender. Blend until very smooth, about 1 minute.

Pour the blended mixture back into the pot and stir in the remaining chicken broth. Taste the broth and adjust the seasoning if needed.

Add the chicken breasts to the pot and bring the soup to a gentle simmer. Reduce the heat to medium-low, cover the pot, and cook for 30 to 35 minutes, or until the chicken is fully cooked through.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.

To serve, ladle the soup into bowls and top each serving with crispy tortilla strips, sliced avocado, a dollop of seasoned sour cream, jalapeño slices, cilantro leaves, and a squeeze of fresh lime juice.

Servings and timing

This recipe makes 4 servings.

The total time is about 50 minutes, which includes preparing and frying the tortilla strips, blending the soup base, simmering the chicken, and finishing the soup. It is a great option for a family dinner or a meal-prep-friendly lunch.

Variations

You can easily adjust this soup to suit your taste. For a heartier version, add black beans or corn to the broth. If you prefer dark meat, boneless skinless chicken thighs work well in place of chicken breasts. To make it spicier, add an extra chipotle pepper or more jalapeño on top. For a milder soup, reduce the chipotle and serve the jalapeño on the side. You can also skip frying the tortillas and use baked tortilla strips for a lighter option.

Storage/Reheating

Store the soup and toppings separately for the best texture. The soup can be kept in an airtight container in the refrigerator for up to 4 days. The tortilla strips should be stored at room temperature in a sealed container once fully cooled, so they stay crisp.

To reheat, warm the soup gently on the stovetop over medium heat until hot, or microwave individual portions in short intervals, stirring in between. Add the toppings only after reheating so the avocado stays fresh and the tortilla strips remain crunchy.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, rotisserie chicken is a great shortcut. Simply prepare the broth as directed, then stir in shredded cooked chicken near the end and heat until warmed through.

Is Chicken Tortilla Soup spicy?

It has a mild to moderate kick from the chipotle pepper and jalapeño. You can make it milder by reducing or omitting those ingredients.

Can I bake the tortilla strips instead of frying them?

Yes, you can bake them for a lighter alternative. Toss the strips with a little oil and bake until crisp and golden.

What can I use instead of chipotle in adobo?

You can use a small amount of smoked paprika and a pinch of chili powder for smoky flavor, though the taste will be slightly different.

Can I freeze this soup?

Yes, the soup freezes well without the toppings. Let it cool completely, then store it in freezer-safe containers for up to 3 months.

What are the best toppings for this soup?

Popular toppings include avocado, sour cream, cilantro, jalapeño, lime wedges, and crispy tortilla strips. Shredded cheese can also be added if you like.

Can I make this soup ahead of time?

Yes, the soup tastes even better after the flavors have had time to meld. Make it a day ahead and store the toppings separately until serving.

Can I add vegetables to the soup?

Yes, corn, black beans, zucchini, or bell peppers all work well in this recipe and add extra texture and flavor.

How do I know when the chicken is fully cooked?

The chicken should be opaque throughout and easy to shred. It should reach an internal temperature of 165°F.

What should I serve with Chicken Tortilla Soup?

This soup is satisfying on its own, but it also pairs well with a simple salad, rice, or warm cornbread.

Conclusion

Chicken Tortilla Soup is a cozy, satisfying recipe that delivers bold flavor with simple ingredients. Between the smoky broth, tender shredded chicken, crunchy tortilla strips, and fresh toppings, every bowl feels balanced and comforting. Whether you serve it for a weeknight dinner or make it ahead for easy lunches, this soup is a delicious recipe you will want to keep in rotation.