If you’re looking for a comforting and flavorful dish, chicken tortilla soup is a fantastic choice. This warm, hearty soup is loaded with tender chicken, vibrant vegetables, and crispy tortilla strips, making it a favorite for chilly evenings. With its rich, spiced broth and satisfying toppings, this recipe will quickly become a staple in your kitchen.
Ingredients
– 2 cups cooked chicken, shredded
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup corn (frozen or canned)
– 1 bell pepper, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– Tortilla strips for topping
– Avocado and cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 25g
– Carbohydrates: 30g
– Dietary Fiber: 5g
– Fat: 10g
Note: Nutritional values may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. In a large pot, heat a tablespoon of oil over medium heat.
2. Add diced onions and bell peppers; sauté until softened.
3. Stir in minced garlic and cook for 1 minute.
4. Add shredded chicken, diced tomatoes, corn, and chicken broth.
5. Sprinkle in cumin and chili powder; season with salt and pepper.
6. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
7. Taste and adjust seasoning if necessary.
8. Serve hot, topped with tortilla strips, avocado slices, and cilantro.
9. Enjoy the delightful flavors of your homemade chicken tortilla soup!
10. Store any leftovers in an airtight container in the fridge.
Alternative Ingredients
You can substitute rotisserie chicken for cooked chicken, use vegetable broth for a vegetarian option, or add black beans for extra protein. Feel free to customize the toppings as well!
Serving and Pairings
This chicken tortilla soup pairs wonderfully with a side of cornbread or a fresh garden salad. A sprinkle of cheese or a dollop of sour cream can enhance the flavors even more.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through. This soup can also be frozen for up to 3 months.
Cooking Mistakes
- Overcooking the vegetables can lead to mushiness.
- Not seasoning enough will result in bland soup.
- Using too much liquid can dilute the flavor.
- Forgetting to add the toppings can lessen the dish’s appeal.
- Neglecting to taste as you go can lead to unbalanced flavors.
Helpful Tips
- Use homemade chicken broth for a richer flavor.
- Try adding lime juice for a zesty touch.
- Experiment with different types of beans for added texture.
- Make it spicier by adding jalapeños or hot sauce.
FAQs
Can I make this soup ahead of time?
Yes, chicken tortilla soup can be made ahead of time. Just store it in the refrigerator and reheat when ready to serve. The flavors may even improve overnight.
Is this soup gluten-free?
Yes, you can make this soup gluten-free by using gluten-free tortillas and ensuring the broth is gluten-free.
What can I use instead of chicken?
You can substitute chicken with shredded beef, turkey, or even tofu for a vegetarian version.
How can I make it spicier?
To add more heat, include diced jalapeños, cayenne pepper, or a few dashes of hot sauce in the recipe.
Can I freeze this soup?
Absolutely! Just make sure to freeze it in an airtight container. It will keep well for up to 3 months.
Conclusion
Chicken tortilla soup is a versatile and delicious dish that is perfect for any occasion. With its rich flavors, nutritious ingredients, and easy preparation, it’s sure to become a household favorite. Enjoy this comforting bowl of goodness!

Chicken Tortilla Soup
Ingredients
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 cup corn frozen or canned
- 1 bell pepper diced
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for topping
- Avocado and cilantro for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat.
- Add diced onions and bell peppers; sauté until softened.
- Stir in minced garlic and cook for 1 minute.
- Add shredded chicken, diced tomatoes, corn, and chicken broth.
- Sprinkle in cumin and chili powder; season with salt and pepper.
- Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, topped with tortilla strips, avocado slices, and cilantro.
- Enjoy the delightful flavors of your homemade chicken tortilla soup!