I make this Chicken Tortilla Soup when I want bold, zesty flavor with tender chicken, hearty toppings, and a broth so irresistible everyone asks for seconds.
I’m obsessed with this Chicken Tortilla Soup because it hits hard without trying too hard. I get tender chicken, smoky spice, tangy tomato richness, and that bold Tex-Mex bite I crave on repeat.
The diced green chiles bring just enough attitude, and every spoonful feels loaded, not skimpy. But the real reason I keep coming back?
The toppings crash into the broth with crunch, creaminess, and fresh flavor all at once. Big bowl energy.
I love that it tastes like something I’d order twice at a little neighborhood spot, then still want leftovers the next day. No shame at all.
Ingredients
- Chicken makes it hearty, filling, and actually dinner-worthy.
- Onion, garlic, and jalapeño bring that cozy, savory kick.
- Red bell pepper adds sweetness, color, and a little fresh crunch.
- Tomatoes, sauce, and green chiles give the broth bold, zippy flavor.
- Chicken broth keeps everything cozy without making it feel too heavy.
- Corn and black beans add texture, fiber, and that Tex-Mex vibe.
- Chili powder, cumin, paprika, and oregano make it taste slow-simmered.
- Cayenne lets you control the heat, so it’s not boring.
- Lime juice wakes it up at the end.
Seriously, don’t skip it.
- Cilantro adds freshness, unless you’re on Team Soap.
- Crispy tortilla strips bring the crunch everyone secretly wants most.
- Cheese, avocado, and crema make each bowl creamy, rich, and fun.
- Plus, chips on top turn leftovers into something you’ll actually crave.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced, optional
- 1 red bell pepper, diced
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles
- 4 cups low sodium chicken broth
- 1 cup frozen or fresh corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, or to taste
- 1 to 1 1/2 teaspoons kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 6 to 8 corn tortillas, cut into strips for frying or baking
- 1 cup shredded cheddar or Monterey Jack cheese, for serving
- 1 to 2 ripe avocados, sliced, for serving
- 1/2 cup sour cream or Mexican crema, for serving
- Tortilla chips or crispy tortilla strips, for garnish
How to Make this
1. Heat olive oil in a large Dutch oven or heavy pot over medium heat; season chicken breasts or thighs with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper and brown both sides 3 to 4 minutes per side; remove and set aside.
2. Add diced onion, minced garlic, minced jalapeño if using, and diced red bell pepper to the same pot and sauté until softened, about 4 to 5 minutes.
3. Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper and cook 30 seconds until fragrant.
4. Add diced tomatoes, tomato sauce, diced green chiles, chicken broth, corn, and drained black beans; return the browned chicken to the pot and bring to a simmer.
5. Reduce heat to low, cover, and simmer gently 20 to 25 minutes until chicken is cooked through and tender; or transfer everything to a slow cooker and cook on low 4 to 6 hours; for Instant Pot cook on high pressure 10 minutes with a natural release.
6. Remove chicken to a cutting board, shred with two forks, then return shredded chicken to the pot and stir to combine; taste and adjust salt and cayenne as needed.
7. Stir in fresh lime juice and chopped cilantro just before serving.
8. For tortilla strips, either fry corn tortilla strips in hot oil until crispy and drain on paper towels, or toss with a little oil, bake at 400 F until crisp, about 8 to 12 minutes; alternatively serve with store bought tortilla chips.
9. Ladle soup into bowls and top with shredded cheddar or Monterey Jack, sliced avocado, a dollop of sour cream or Mexican crema, and crispy tortilla strips or chips.
Equipment Needed
1. Large Dutch oven or heavy pot
2. Cutting board and chef knife
3. Wooden spoon or heatproof spatula
4. Measuring cups and spoons
5. Tongs
6. Forks for shredding chicken (two)
7. Slotted spoon or ladle
8. Baking sheet or shallow pan for tortilla strips (or a skillet if frying)
FAQ
Best Chicken Tortilla Soup Recipe (VIDEO) Substitutions and Variations
- 2 pounds boneless skinless chicken breasts or thighs: shredded rotisserie chicken, cooked turkey, or cooked jackfruit for a vegetarian option
- 1 cup frozen or fresh corn: canned corn (drained), thawed frozen sweet corn, or diced zucchini for lower sweetness
- 1 (15 ounce) can black beans, drained and rinsed: pinto beans, kidney beans, or cooked lentils for a different texture
- 1 cup shredded cheddar or Monterey Jack cheese: pepper jack for heat, queso fresco for a milder tang, or vegan shredded cheese
Pro Tips
1. Brown the chicken well and do not skip this step. A good sear adds deep flavor to the broth, even if you are going to shred the meat later. Pat the chicken dry and get the oil hot so you get a golden crust instead of steaming.
2. Build the aromatics slowly. Let the onion, garlic, jalapeño and bell pepper soften until they are slightly caramelized before adding the spices. Toasting the spices in the pan for 20 to 30 seconds brings out more complexity than just stirring them in with the liquids.
3. Protect the texture of the beans and corn. Add frozen corn straight to the pot, but if you prefer firmer beans add the rinsed black beans near the end of simmering so they do not get mushy. Canned beans are already cooked, so gentle heat preserves their bite.
4. Control the broth and spice level. If the soup tastes too thin, simmer uncovered a bit longer to concentrate flavors, or mash a few beans in the pot to naturally thicken. Balance heat by starting with less cayenne and finishing with lime juice and salt to brighten and tame spiciness.
5. Keep garnishes fresh and crisp. Prepare tortilla strips just before serving so they stay crunchy, and slice avocado right before plating and toss slices gently with a little lime juice to prevent browning. Cilantro is best added at the end so its flavor stays bright.
Best Chicken Tortilla Soup Recipe (VIDEO)
I make this Chicken Tortilla Soup when I want bold, zesty flavor with tender chicken, hearty toppings, and a broth so irresistible everyone asks for seconds.
6
servings
615
kcal
Equipment: 1. Large Dutch oven or heavy pot
2. Cutting board and chef knife
3. Wooden spoon or heatproof spatula
4. Measuring cups and spoons
5. Tongs
6. Forks for shredding chicken (two)
7. Slotted spoon or ladle
8. Baking sheet or shallow pan for tortilla strips (or a skillet if frying)
Ingredients
2 pounds boneless skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced, optional
1 red bell pepper, diced
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chiles
4 cups low sodium chicken broth
1 cup frozen or fresh corn
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper, or to taste
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1/2 cup fresh cilantro, chopped
6 to 8 corn tortillas, cut into strips for frying or baking
1 cup shredded cheddar or Monterey Jack cheese, for serving
1 to 2 ripe avocados, sliced, for serving
1/2 cup sour cream or Mexican crema, for serving
Tortilla chips or crispy tortilla strips, for garnish
Directions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; season chicken breasts or thighs with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper and brown both sides 3 to 4 minutes per side; remove and set aside.
- Add diced onion, minced garlic, minced jalapeño if using, and diced red bell pepper to the same pot and sauté until softened, about 4 to 5 minutes.
- Stir in chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper and cook 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, diced green chiles, chicken broth, corn, and drained black beans; return the browned chicken to the pot and bring to a simmer.
- Reduce heat to low, cover, and simmer gently 20 to 25 minutes until chicken is cooked through and tender; or transfer everything to a slow cooker and cook on low 4 to 6 hours; for Instant Pot cook on high pressure 10 minutes with a natural release.
- Remove chicken to a cutting board, shred with two forks, then return shredded chicken to the pot and stir to combine; taste and adjust salt and cayenne as needed.
- Stir in fresh lime juice and chopped cilantro just before serving.
- For tortilla strips, either fry corn tortilla strips in hot oil until crispy and drain on paper towels, or toss with a little oil, bake at 400 F until crisp, about 8 to 12 minutes; alternatively serve with store bought tortilla chips.
- Ladle soup into bowls and top with shredded cheddar or Monterey Jack, sliced avocado, a dollop of sour cream or Mexican crema, and crispy tortilla strips or chips.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 673g
- Total number of serves: 6
- Calories: 615kcal
- Fat: 25.2g
- Saturated Fat: 7.3g
- Trans Fat: 0.5g
- Polyunsaturated: 7.4g
- Monounsaturated: 10g
- Cholesterol: 152mg
- Sodium: 872mg
- Potassium: 1366mg
- Carbohydrates: 50g
- Fiber: 10g
- Sugar: 8g
- Protein: 64.5g
- Vitamin A: 1500IU
- Vitamin C: 60mg
- Calcium: 145mg
- Iron: 5.2mg
