Chicken Tortilla Soup
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This authentic Chicken Tortilla Soup recipe is fresh and flavorful made with black beans, corn, crushed tomatoes, shredded chicken, jalapeño, cilantro, lime, and topped with crispy fried tortilla strips.
You can have a hearty bowl of soup on the table in about 45 minutes any night of the week!!
This Chicken Tortilla Soup has become one of my favorite soups. It is the perfect way to warm up on cold, winter nights!
Check out this New Mexico Pork Posole too! It is a hearty and flavorful dish, perfect for warming up on a chilly day.
What you will need
- Red onion, jalapeño, and minced garlic sautéed in olive oil create the first layer of flavor.
- Crushed tomatoes and chicken stock mixed with canned black beans and corn, create an amazing base for this soup.
- Cumin, chili, powder, and sea salt give this soup it’s warm traditional flavors.
- Chopped cilantro and lime juice add freshness and brightness to the soup that really makes it pop.
- Boneless, skinless chicken breasts seasoned with taco seasoning or Southwest seasoning adds additional flavor and make this meal hearty enough for a full meal.
- Corn tortilla strips and avocado slices are the perfect way garnish for even more flavor.
Be sure to check out the detailed printable recipe card below
Recipe images and instructions updated September 2022.
How to make the best Chicken Tortilla Soup
Preheat oven to 375 degrees.
Pour 1 tablespoon olive oil into a baking dish or cast iron skillet. Sprinkle seasoning over both sides of the chicken breasts. Cover with foil or lid and bake in oven for 20 – 25 minutes.
Alternate Method
Seasoned chicken breasts can also be cooked in an Instant Pot with one cup of chicken stock on HIGH pressure for 8 minutes, then allow the pressure to release naturally for 10 minutes if you prefer.
Heat 2 tablespoons of olive oil in a Dutch oven or large pot. Add the onion and jalapeño, stir to combine and sauté until softened, about 2 to 3 minutes. Add the garlic, stir and cook for one additional minute.
Pour in the chicken broth, crushed tomatoes, black beans, corn, cumin, chili powder, and salt. Bring to a boil then lower heat and simmer for 10 – 15 minutes.
How to fry crispy tortilla strips
Heat 0.5-cup of oil in a non-stick skillet over medium-high heat.
Cut the tortilla into .25-inch strips, and fry them in batches until crispy.
Remove from skillet and drain on paper towels. Repeat with remaining tortillas. Season with sea salt (if desired) and set aside.
Shred the cooked chicken with two forks and add to the soup along with the lime juice and 0.5 cup of chopped cilantro.
Serve the soup topped with crispy tortilla strips, remaining cilantro, jalapeño slices, lime wedges, and sliced avocado (if desired).
Recipe modifications
- Top with sour cream, and/or shredded cheese.
- For more spice substitute serrano pepper, diced chipotle pepper in adobo sauce, or cayenne pepper.
- Feel free to substitute leftover rotisserie chicken for an even faster meal. Adjust seasonings as needed.
How to store chicken tortilla soup
Allow soup to cool completely then place in an airtight container and store in the refrigerator for up to 5 days. For longer storage, store in the freezer for up to 6 months.
Store the crispy tortilla strips in a zipper top bag on the counter for up to 5 days.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Garlic Mincer
- Enameled Cast Iron Skillet with Lid
- Liquid Measuring Cup
- Dutch Oven
- Silicone Spatula
- Non-Stick Frying Pan – I used the large one
- Can Opener
- Strainer
- Citrus Juicer
More delicious soup recipes
- Instant Pot Creamy Chicken Enchilada Soup
- Parmesan Gnocchi Soup
- Instant Pot Minestrone Soup
- Instant Pot French Onion Soup
- Roasted Red Pepper Soup with Grilled Shrimp
- Creamy Parsnip and Apple Soup
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Enjoy!!
Chicken Tortilla Soup
Equipment
- Large Soup Pot
Ingredients
Seasoned Chicken
- 1 tablespoon olive oil
- 2 pounds chicken breasts boneless, skinless
- 1 tablespoon taco or southwest seasoning
For the Soup
- 2 tablespoons olive oil
- 1 cup diced, red onion
- 1 tablespoon seeded and diced jalapeno
- 2 large garlic cloves minced
- 4 cups chicken stock
- 20 ounce can crushed tomatoes
- 14.5 ounce can black beans drained and rinsed
- 14.5 ounce can corn drained
- 0.5 teaspoon sea salt
- 1 teaspoon chili powder
- 1 teaspoons cumin
- 1 tablespoon lime juice
- .75 cup chopped cilantro leaves divided
- 1 lime cut into wedges for serving
Crispy Tortilla Strips
- 0.5 cup olive oil
- 6 corn tortillas cut into thin strips
Instructions
- Preheat oven to 375 degrees. Pour 1 tablespoon olive oil into a baking dish or cast iron skillet. Sprinkle seasoning over both sides of the chicken breasts. Cover with foil or lid and bake in oven for 20 – 25 minutes.
Alternate Method
- Seasoned chicken breasts can also be cooked in an Instant Pot with one cup of chicken stock on HIGH pressure for 8 minutes, then allow the pressure to release naturally for 10 minutes if you prefer.
- Heat 2 tablespoons of olive oil in a Dutch oven or large pot. Add the onion and jalapeño, stir to combine and sauté until softened, about 2 to 3 minutes. Add the garlic, stir and cook for one additional minute.
- Pour in the chicken broth, crushed tomatoes, black beans, corn, cumin, chili powder, and salt. Bring to a boil then lower heat and simmer for 10 – 15 minutes.
Fried Tortilla Strips
- Heat 0.5-cup of oil in a non-stick skillet over medium-high heat. Cut the tortilla into .25-inch strips, and fry them in batches until crispy. Remove from skillet and drain on paper towels. Repeat with remaining tortillas. Season with sea salt (if desired) and set aside.
- Shred the cooked chicken with two forks and add to the soup along with the lime juice and 0.5 cup of chopped cilantro.
- Serve the soup topped with crispy tortilla strips, remaining cilantro, jalapeño slices, lime wedges, and sliced avocado (if desired).
Notes
- Top with sour cream, and/or shredded cheese.
- For more spice substitute serrano pepper, diced chipotle pepper in adobo sauce, or cayenne pepper.
- Feel free to substitute leftover rotisserie chicken for an even faster meal. Adjust seasonings as needed.
- Taco seasoning or Southwest seasoning recipes.
- Allow soup to cool completely then place in an airtight container and store in the refrigerator for up to 5 days. For longer storage, store in the freezer for up to 6 months.
- Store the crispy tortilla strips in a zipper top bag on the counter for up to 5 days.
