Savory Chicken Tortilla Soup is a flavorful bowl filled with tender chicken, crisp tortilla strips, and a mix of hearty vegetables in a rich, slightly spicy broth. It’s the kind of soup that feels like a warm hug on a cool day, with every spoonful bringing together a perfect balance of textures and tastes.
I love making this soup when I want something that’s both comforting and a little exciting. The shredded chicken and the fresh veggies blend so well with the corn and black beans, and I always add a handful of tortilla chips right before serving to keep that satisfying crunch. It’s simple to prepare but tastes far from ordinary.
One of my favorite ways to eat this soup is with a squeeze of lime and a sprinkle of fresh cilantro on top—it really wakes up the flavors. Plus, a scoop of avocado or a dollop of sour cream makes it even better. It’s a crowd-pleaser that’s great for casual dinners or when you want to impress without too much fuss.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts work well for shredding. If you prefer, thighs add more flavor and stay juicier. Leftover cooked chicken or rotisserie chicken can save time.
Black Beans & Corn: These add texture and heartiness. Canned beans are convenient—just rinse to reduce sodium. Use fresh or frozen corn depending on the season.
Spices (Cumin, Smoked Paprika, Chili Powder): These build the soup’s warm, smoky flavor. If you miss smoked paprika, regular paprika is fine. Adjust chili powder to control spice level.
Tortilla Chips or Strips: Adding crunch at the end is key. Use store-bought chips or make your own by cutting corn tortillas into strips and toasting them lightly in a pan or oven.
How Do I Cook Chicken Perfectly for Tender Shredded Meat?
Cooking the chicken in the soup broth is simple and keeps it moist and flavorful. Here’s how to get tender shredded chicken:
- Place whole chicken breasts in the simmering soup, cover the pot to trap heat and steam.
- Simmer gently for 15–20 minutes until chicken is cooked through but not overdone.
- Remove the chicken and let it rest briefly—this helps keep it juicy.
- Use two forks to shred the meat finely or coarsely, depending on your preference.
- Return shredded chicken to the soup to soak up the flavors before serving.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for simmering the soup evenly and giving you plenty of room to stir ingredients.
- Wooden spoon – gentle on your pot and great for mixing without scratching.
- Knife and cutting board – for chopping your onion, garlic, jalapeño, and cilantro easily and safely.
- Tongs or fork – handy for removing and shredding the cooked chicken.
- Ladle – helps you serve the hot soup neatly into bowls without spilling.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie turkey or pork to vary the flavor and save time.
- Add diced bell peppers or zucchini for extra veggies and color.
- Stir in shredded cheese (like cheddar or Monterey Jack) at serving for creamy richness.
- Spice it up by adding a pinch of cayenne or chipotle powder for a smoky heat.
Savory Chicken Tortilla Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional for mild heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 6 cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 avocado, diced
- Tortilla chips or strips, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your ingredients, 15 to 20 minutes to cook the chicken and let the flavors combine, and a few minutes for shredding the chicken and assembling the toppings. In total, plan for around 30 to 35 minutes from start to serving.
Step-by-Step Instructions:
1. Sautéing the Base:
Warm the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until the onions become soft and translucent. Then stir in the minced garlic and jalapeño, cooking for an additional 1 to 2 minutes until fragrant.
2. Adding the Spices and Liquids:
Sprinkle in the ground cumin, smoked paprika, and chili powder, stirring well to coat the onions and garlic evenly. Toast the spices for about 1 minute to release their full flavor. Then pour in the chicken broth along with the diced tomatoes and their juice. Stir everything together.
3. Adding Vegetables and Chicken:
Mix in the rinsed black beans and corn. Season the mixture with salt and pepper to your liking. Gently place the chicken breasts into the pot. Bring the soup to a gentle simmer, cover it, and let it cook until the chicken is done, about 15 to 20 minutes.
4. Shredding the Chicken and Final Touches:
Carefully remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the soup and stir in the lime juice and chopped cilantro. Taste the soup and adjust salt and pepper if needed.
5. Serving Your Soup:
Ladle the hot soup into bowls. For a delicious finish, top each serving with diced avocado and a handful of tortilla chips or crispy strips that add a lovely crunch. Garnish with extra cilantro if you like. Enjoy a comforting, savory bowl of chicken tortilla soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken beforehand. Thaw it overnight in the fridge or use the cold water method by sealing it in a bag and submerging in cold water for quicker thawing. Pat dry before cooking to avoid extra liquid in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors often improve after sitting overnight. Cool the soup completely, then refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally. Add fresh tortilla chips right before serving to keep them crisp.
What Are Good Substitutions for Black Beans or Corn?
If you don’t have black beans or corn, you can substitute with pinto beans, kidney beans, or frozen mixed vegetables. Just adjust cooking time as needed if using fresh veggies.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
