Chicken Tortilla Soup

I’m so excited to share my Chicken Tortilla Soup with you! This is my go-to cozy, slightly smoky, and bright soup that’s part creamy, part chunky — and always topped with crispy tortilla strips, avocado, lime, and fresh cilantro. It’s easy to batch ahead, feeds a crowd, and comes together with pantry staples and a rotisserie chicken.

Level: Easy
Total Time: ~50 minutes
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Yield: 4–6 servings
Course: Soup
Cuisine: Mexican-inspired / Comfort

I grew up loving tortilla soup from casual restaurants — it’s that perfect mix of smoky, tangy, and crunchy. This version gives you a silky base (I use an immersion blender partway through), then adds shredded chicken, corn, and black beans for substance. Finish each bowl with bright lime, creamy avocado, melty cheese, and crunchy tortilla strips and you’re in business. It’s great for weekday dinners and even better as leftovers.

Description

Why this recipe works:

• A sautéed aromatics base (onion, garlic, jalapeño) gives real flavor from the start.
• Fire-roasted tomatoes + mild green chiles lend smoky tomato depth without extra work.
• A short blend smooths the broth while leaving chunks so the soup is both creamy and textural.
• Rotisserie chicken keeps the effort low and flavor high.
• Toppings (tortilla strips, avocado, lime, cilantro, cheese) let each eat their bowl how they like it.

Ingredients

For the soup

• 2 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 2–3 garlic cloves, minced
• 1 jalapeño, seeded and diced (leave seeds if you want more heat)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano (or 1½ tsp Mexican oregano)
• 1 teaspoon ground cumin
• ½ teaspoon ground chipotle or 1 teaspoon smoked paprika + pinch of cayenne (optional — for smoky heat)
• 1 (14–15 oz) can fire-roasted diced tomatoes
• 1 (4 oz) can diced green chiles (mild) OR ½ cup chopped roasted poblano
• 6 cups low-sodium chicken stock (or vegetable stock to make it lighter)
• 1 (14–15 oz) can black beans, drained and rinsed
• 1 cup frozen corn (or 1 cup canned corn, drained)
• 2 cups shredded cooked chicken (rotisserie or poached chicken)
• 1 tablespoon fresh lime juice (plus wedges for serving)
• Salt & pepper to taste

Tortilla strips & toppings

• 4–6 corn tortillas, cut into strips (or store-bought tortilla chips)
• Oil for frying OR brush with oil and bake for baked strips
• 1 cup shredded cheese (Monterey Jack, cheddar, or a blend), optional
• 1 ripe avocado, diced
• ¼–½ cup chopped fresh cilantro
• Sliced green onions, jalapeño slices, and lime wedges for serving

Directions

1. Make the tortilla strips (optional, you can use chips):
   • Heat about ¼-inch oil in a skillet over medium-high heat. Fry tortilla strips in batches ~30–45 seconds per side until crisp and golden. Drain on paper towels and salt lightly.
   • Or toss strips with a little oil and bake at 400°F for 8–10 minutes, flipping once.
2. Sauté the aromatics:
   • In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and a pinch of salt. Cook, stirring, until the onion softens, 4–6 minutes.
   • Add the jalapeño and garlic and cook 30–60 seconds until fragrant.
3. Add spices and tomatoes:
   • Stir in the oregano, cumin, and chipotle/smoked paprika and cook 30 seconds to wake up the spices.
   • Add the fire-roasted tomatoes and green chiles; cook for 1–2 minutes, scraping up any bits from the bottom of the pot.
4. Add stock and simmer:
   • Pour in 6 cups chicken stock. Bring to a gentle boil, then reduce to a simmer. Let it simmer, uncovered, for about 15–20 minutes so flavors meld.
5. Blend the base:
   • Turn off the heat. Use an immersion blender to partially purée the soup — keep some texture. If you don’t have one, transfer 3–4 cups of the soup to a stand blender, blend until smooth, then return to the pot (blend in small batches and leave the lid vented). Blending creates a creamy, slightly thick broth without adding dairy.
6. Add beans, corn, and chicken:
   • Stir in black beans, corn, and shredded chicken. Warm over low heat for 5–8 minutes until chicken is heated through. Add 1 tbsp fresh lime juice and taste; season with more salt and pepper if needed.
7. Serve with toppings:
   • Ladle into bowls and top with tortilla strips or chips, cheese if using, avocado, cilantro, green onions, jalapeño slices, and an extra squeeze of lime.

Process Details

• Why sauté first? Softening the onion and jalapeño releases natural sweetness and creates a foundation of flavor.
• Why fire-roasted tomatoes? They add a subtle smoky, roasted flavor that makes the soup taste restaurant-style without extra steps.
• Why partially blend? Blending some of the soup makes the broth creamy and cohesive while leaving some chunks (chicken, beans, corn) for a pleasant bite.
• Why add lime at the end? Acid brightens the whole soup — add it last so you can taste and adjust.

Tips for Success

• Heat level: Keep the seeds in the jalapeño for more heat. Swap in chipotle in adobo for a smokier, richer kick.
• Use rotisserie chicken: It saves time and adds great flavor; about 2 cups shredded is perfect.
• Tortilla strips shortcut: Use tortilla chips or store-bought strips if you’re short on time — just add them at the last second so they stay crunchy.
• Make it vegetarian: Replace chicken with extra beans, use vegetable stock, and skip the cheese or use vegan cheese.
• Thicker soup: Simmer a little longer uncovered or blend a larger portion. Thinner? Add more stock.
• Blending safety: If using a stand blender with hot liquid, blend in small batches and vent the lid with a towel to avoid steam splashes.

Serving Ideas

• Classic pairing: a cheesy grilled cheese or quesadilla for dunking.
• Fresh sides: a simple chopped salad or Mexican street corn salad.
• For a crowd: set out toppings as a build-your-own bowl bar — everyone can customize.

Storage & Freezing

• Refrigerator: Cool to room temperature, store in an airtight container for 3–4 days. Tortilla strips are best made fresh.
• Freezing: Freeze soup (without crunchy toppings) for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove; add fresh toppings before serving.

Nutrition (approximate per serving)

• Servings: 6
• Calories: ~320–420 (varies by chicken, oil, and toppings)
• Protein: moderate (from chicken & beans)
• Notes: exact nutrition depends on quantities and toppings; if you need precise numbers tell me which brand/ingredients you’ll use and I’ll calculate.

This Chicken Tortilla Soup is a flexible, forgiving recipe that comes together quickly and rewards you with bowls of smoky, tangy, comforting goodness. Start with a good sauté, use rotisserie chicken to save time, blend part of the pot for creaminess, and don’t skimp on fresh toppings — they’re what makes the soup sing. Want a printable card, a slow-cooker version, or a spicy-for-real version? I can write any of those next.