Chicken Tortilla Soup is a vibrant, comforting bowl packed with shredded chicken, crunchy tortilla strips, fresh tomatoes, and a hint of lime. It’s like a fiesta in a bowl, with warm spices and fresh toppings that make every spoonful lively and satisfying.
I love making this soup when I want something that feels homemade but still quick enough for a weeknight. Adding crispy tortilla chips on top gives the soup a nice crunch, and a little sprinkle of cheese or a dollop of sour cream makes it even better. I find it’s a great way to warm up and feel cozy without being too heavy.
One of my favorite ways to serve this soup is with a side of avocado slices and a squeeze of fresh lime. It brightens up the flavors and gives it a fresh touch. This soup always reminds me of casual family dinners where everyone gathers around the table and shares stories while enjoying a hot, tasty meal.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless skinless breasts keeps the soup light and easy to shred. You can swap them for thighs if you want more flavor and juiciness.
Spices: Cumin, chili powder, and smoked paprika give the soup a warm, smoky taste. If you like it spicier, add a pinch of cayenne pepper or more jalapeño.
Tortilla Strips: They add crunch and texture. If you don’t have tortillas, crushed tortilla chips work well, or you can toast tortillas in a pan with a bit of oil.
Avocado & Lime: These fresh toppings brighten the soup. If you don’t have lime, a splash of lemon juice works too, and ripe avocado adds creaminess.
How Can I Make Sure the Chicken Is Tender and Shreds Easily?
The key is cooking the chicken gently in the soup until just done. Here’s how:
- Poach the chicken breasts whole in simmering broth, not boiling hard. This keeps them tender.
- Simmer for about 20-25 minutes, until the chicken is cooked through but still juicy.
- Remove and shred with two forks while still warm—the meat will pull apart easily.
- Return shredded chicken to the soup, letting it soak up the flavors without overcooking.
Equipment You’ll Need
- Large soup pot – I use a heavy-bottomed pot to heat evenly and prevent burning. It’s great for simmering the soup all together.
- Knife and cutting board – for chopping onions, garlic, jalapeño, and garnishes. A sharp knife makes prep quicker and safer.
- Wooden spoon or ladle – perfect for stirring the soup without damaging the pot’s surface.
- Measuring spoons and cups – to keep dry and wet ingredients accurate for consistent flavor.
- Kitchen tongs or a fork – for handling the chicken breasts and shredding them easily.
Flavor Variations & Add-Ins
- Use shredded cooked turkey or beef instead of chicken for a different twist.
- Add black beans or corn to boost fiber and sweetness in the soup.
- Sprinkle Monterey Jack or pepper jack cheese for a creamier, spicier topping.
- Include roasted poblano peppers or grilled corn for extra smoky flavor and freshness.
Chicken Tortilla Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (4 oz) can diced green chilies (optional)
- 2 boneless skinless chicken breasts
- Salt and black pepper to taste
- Juice of 1 lime
- 1 cup shredded cheddar or Monterey Jack cheese (for garnish)
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- Tortilla strips or tortilla chips (for garnish)
- 1 avocado, sliced (for garnish)
- Sour cream (optional, for garnish)
- Green onions, thinly sliced (optional for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook. In just about 40 minutes, you’ll have a warm, hearty soup ready to enjoy with your favorite toppings.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4 to 5 minutes. Then stir in the minced garlic and chopped jalapeño, cooking for another minute until fragrant.
2. Add Spices and Liquids:
Sprinkle in the ground cumin, chili powder, and smoked paprika, stirring to coat the onion mixture. Pour in the chicken broth, diced tomatoes with their juice, and canned green chilies if using. Stir to mix well.
3. Cook the Chicken:
Gently place the whole chicken breasts into the pot. Season with salt and black pepper. Bring everything to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, or until the chicken is fully cooked.
4. Shred and Finish Soup:
Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot. Stir in fresh chopped cilantro and lime juice. Taste the soup and add more salt or pepper if needed.
5. Serve with Toppings:
Ladle your soup into bowls and top with crispy tortilla strips or chips, sliced avocado, shredded cheese, extra chopped cilantro, and a dollop of sour cream if you like. Garnish with thinly sliced green onions for fresh flavor.
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. This helps the chicken cook evenly in the soup.
How Can I Make This Soup Vegetarian?
Simply skip the chicken and use vegetable broth instead of chicken broth. Add extra beans, corn, or diced vegetables for protein and texture to keep it hearty.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly. Add fresh toppings just before serving again.
Can I Make the Soup Ahead of Time?
Absolutely! The flavors actually improve when the soup sits overnight. Just keep toppings separate and add them fresh when serving.