There is something so comforting about a steaming bowl of Classic Chicken Tortilla Soup. The zesty flavors, tender chicken, and crisp tortilla strips make it a favorite in our home, especially when we gather on cozy evenings.
Classic Chicken Tortilla Soup
Equipment
- 1 Large Pot
- 1 Skillet for frying tortilla strips
- 1 Paper towels for draining tortilla strips
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 jalapeño seeded and minced; optional for mild heat
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp dried oregano
- 5 cups chicken broth
- 14.5 oz diced tomatoes 1 can
- 15 oz black beans drained and rinsed; 1 can
- 2 cups cooked, shredded chicken breast
- 1 cup corn kernels fresh or frozen
- 1 lime juice only
- salt and pepper to taste
Tortilla Strips
- 6 corn tortillas sliced into strips
- 2 tbsp vegetable oil for frying tortilla strips
Toppings
- fresh cilantro for serving
- avocado for serving
- lime wedges for serving
Instructions
Soup Preparation
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, bell pepper, and jalapeño. Cook until fragrant, another 2 minutes.
- Sprinkle cumin, smoked paprika, chili powder, and oregano over the vegetables. Stir until the spices are well combined and fragrant, about 1 minute. Add chicken broth and diced tomatoes. Bring to a gentle boil.
- Add black beans, corn, and shredded chicken. Reduce the heat and let the soup simmer for 15 minutes so the flavors meld.
Tortilla Strips
- Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until crisp and golden. Drain on paper towels and sprinkle lightly with salt.
To Serve
- Stir in lime juice and season with salt and pepper to taste. Serve hot, topped with crispy tortilla strips, avocado, fresh cilantro, and extra lime wedges.
Notes
Nutrition
Why You’ll Love This Classic Chicken Tortilla Soup
This soup is bursting with fresh flavors from tomatoes, spices, and vegetables. It is hearty enough to serve as a complete meal and is easy to customize for everyone at the table. Each spoonful offers a satisfying mix of textures and warmth.
Classic Chicken Tortilla Soup Ingredients & Substitutions
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 5 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked, shredded chicken breast
- 1 cup corn kernels (fresh or frozen)
- Juice of 1 lime
- Salt and pepper to taste
- 6 corn tortillas, sliced into strips
- 2 tablespoons vegetable oil (for frying tortilla strips)
- Fresh cilantro, avocado, and lime wedges for serving
Substitute turkey for chicken, or use pinto beans instead of black if you prefer. For a vegetarian version, simply use vegetable broth and omit the chicken.
Step-by-Step Instructions to Make Classic Chicken Tortilla Soup
1. Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, bell pepper, and jalapeño. Cook until fragrant, another 2 minutes.
2. Add Spices and Base
Sprinkle cumin, smoked paprika, chili powder, and oregano over the vegetables. Stir until the spices are well combined and fragrant, about 1 minute. Add chicken broth and diced tomatoes. Bring to a gentle boil.
3. Simmer the Soup
Add black beans, corn, and shredded chicken. Reduce the heat and let the soup simmer for 15 minutes so the flavors meld.
4. Prepare Tortilla Strips
Heat vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches until crisp and golden. Drain on paper towels and sprinkle lightly with salt.
5. Finish and Serve
Stir in lime juice and season with salt and pepper to taste. Serve hot, topped with crispy tortilla strips, avocado, fresh cilantro, and extra lime wedges.
Tips for Success
- For extra depth, roast the corn before adding it to the soup.
- Garnish just before serving to keep tortilla strips crunchy.
- Add jalapeño gradually for your perfect level of spice.
Variations of Classic Chicken Tortilla Soup
- Use leftover rotisserie chicken for a shortcut.
- Add 1/2 cup diced zucchini or carrots for more veggies.
- Sprinkle a little dairy-free cheese for a creamy finish.
Serving Suggestions: What to Pair with Classic Chicken Tortilla Soup
- Enjoy with a crisp green salad.
- Pair with warm cornbread or cheese quesadillas.
- Serve alongside rice for a more filling meal.
Storage & Reheating Instructions
Refrigerate leftover soup (without tortilla strips) in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. Store tortilla strips separately at room temperature to keep them crisp.
Memories Made Around the Table
This soup brings back memories of laughter-filled family dinners, where everyone reaches for their favorite toppings. It is always requested when friends come over and makes even chilly nights feel special.
FAQs
Can I make this soup ahead of time?
Absolutely. Prepare the soup up to 2 days in advance and store in the refrigerator. Add the tortilla strips right before serving.
What can I use instead of black beans?
Pinto beans or kidney beans are great alternatives if you do not have black beans on hand.
Is there a way to make this less spicy?
Simply omit the jalapeño, or use only half for a gentler heat. You can also add more broth to dilute the spice if needed.
Final Thoughts
Classic Chicken Tortilla Soup is a soul-warming, flavor-packed meal that never fails to bring people together. Once you try this easy homemade version, it is sure to become a staple at your table too!