Oh, you know those nights, right? The ones where you just crave something warm, cozy, and bursting with flavor to chase away the chill or just make a regular Tuesday feel special? That’s exactly when I whip up this incredible Chicken Tortilla Soup. Seriously, it’s my go-to when I need a hug in a bowl. I’ve tweaked and tinkered with this recipe over the years to make it just right – the perfect balance of zesty, savory, and just a little bit spicy. It comes together so fast, too, which is a huge win for busy weeknights. I remember making a different version years ago, and it was just okay, but THIS one? This is the real deal. It’s genuinely one of my favorite comfort food recipes, and I’m so excited to share it with you!
Why You’ll Love This Chicken Tortilla Soup
Seriously, this soup is a game-changer. You’re going to adore how easy it is to throw together, making it perfect for those busy weeknights when takeout feels tempting but you want something *homemade*. It’s packed with tons of flavor – that perfect mix of spices and savory goodness. Plus, it’s super versatile; you can totally customize it with your favorite toppings. It’s just pure comfort in a bowl, and before you know it, you’ll be reaching for this recipe again and again!
Gather Your Ingredients for Chicken Tortilla Soup
Alrighty, let’s get everything ready for this amazing soup! Having all your ingredients prepped and measured before you start is a lifesaver, trust me. Here’s what you’ll need:
- 1 tablespoon olive oil (just a regular drizzle is fine!)
- 1 cup chopped yellow onion (about half a medium onion)
- 1 cup chopped red bell pepper (adds a lovely sweetness)
- 1 cup chopped green bell pepper (for that classic flavor)
- 2 cloves garlic, minced (don’t skimp on the garlic, it’s key!)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or a little more if you like it fiery!)
- 6 cups chicken broth (low-sodium is great so you can control the salt)
- 2 cups shredded cooked chicken (rotisserie chicken is your bestie here for a quick meal!)
- 1 (15 ounce) can black beans, rinsed and drained (give ’em a good rinse!)
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (Rotel is my go-to!), you can swap this for plain diced tomatoes if you prefer less heat
- 1 cup frozen corn (no need to thaw!)
- Salt and black pepper to taste (this is where you fine-tune the flavor!)
- And for serving, get ready with your favorites: tortilla chips, shredded cheese (cheddar or Monterey Jack are yum!), sour cream, chopped cilantro, and sliced avocado.
Step-by-Step Guide to Making Chicken Tortilla Soup
Okay, let’s get this soup party started! It’s honestly so easy, you’ll wonder why you haven’t made it a million times already. My kitchen is usually a little messy when I cook, but this soup always turns out perfectly, even with my chaotic methods! And speaking of fast and flavorful chicken dishes, you should totally check out these sheet pan chicken fajitas sometime!
Sautéing the Aromatics for Your Chicken Tortilla Soup
First things first, grab a big ol’ pot or a Dutch oven. Drizzle in that olive oil and get it over medium heat. Toss in your chopped onions and all those colorful bell peppers. Let them soften up for about 5 to 7 minutes. You want them tender, not mushy!
Building the Flavor Base of Your Chicken Tortilla Soup
Now for the magic! Toss in your minced garlic, chili powder, cumin, oregano, and that little kick of cayenne pepper. Stir it all together constantly for about 1 minute. You’ll start to smell that amazing aroma – that’s how you know the flavor base is really coming alive!
Simmering the Chicken Tortilla Soup to Perfection
Time to bring it all together! Pour in the chicken broth, that shredded chicken you prepped, the rinsed black beans, your undrained diced tomatoes with chilies (don’t toss that juice!), and the frozen corn. Give it all a good stir and bring it up to a boil. Once it’s bubbling, turn the heat down low and let it simmer for at least 15 minutes. This is where all those wonderful flavors get to hang out and become besties.
P.S. If you’re looking for other cozy soup ideas, my crock-pot crack potato soup is another winner!
Seasoning and Serving Your Delicious Chicken Tortilla Soup
Okay, almost there! Give your soup a little taste and add salt and pepper until it’s just right for you. Everyone likes their soup a little different, so this is your chance to make it perfect. Ladle it into bowls piping hot. Now for the fun part: pile on those crunchy tortilla chips, a sprinkle of shredded cheese, a dollop of sour cream, some fresh cilantro, and creamy avocado slices!
Tips for the Best Chicken Tortilla Soup
You know, even with a great recipe, a few little tricks can make your chicken tortilla soup absolutely sing! I’ve picked up a few things over the years, and they really do make a difference:
First off, don’t be afraid to really toast those spices! That minute you spend stirring them in the hot pot before adding liquids? That’s where the real depth of flavor comes from. It wakes them up! If you’re looking for more Tex-Mex goodness, my taco soup is amazing, and this southwestern chicken tortilla soup shares some of those great flavor profiles too!
Rotisserie chicken, like I mentioned, is a total lifesaver for speed. But if you have time and really want to control the flavor and saltiness, cooking your own chicken breasts or thighs and shredding them is fantastic. Just a little extra effort for extra deliciousness!
And for those who like it *really* spicy, don’t just add more cayenne. Try tossing in a finely diced jalapeño (seeds and all, if you’re brave!) with the onions at the beginning. It adds a completely different layer of heat and flavor that’s just *chef’s kiss*.
Making Ahead and Storing Your Chicken Tortilla Soup
Oh, this soup is *fantastic* for making ahead! Honestly, it tastes even better the next day, which is a big win in my book. If you’re planning a bit, you can totally make the whole thing and then just pop it into an airtight container in the fridge. It’ll keep there beautifully for a good 2-3 days. When you’re ready to reheat, just scoop some into a pot over medium heat and let it warm through gently. You might need to add a splash more chicken broth if it’s thickened up a bit too much. Freezing works too, but sometimes the texture of the veggies can change a little, so I usually stick to the fridge for this one!
Frequently Asked Questions about Chicken Tortilla Soup
Got questions about this yummy soup? I’ve got answers! Here are a few things folks often ask me:
Can I make this Chicken Tortilla Soup vegetarian?
Absolutely! Just swap out the chicken broth for vegetable broth. And instead of shredded chicken, you can add more beans, extra corn, or even some diced tofu or crumbled plant-based “chicken” crumbles. Check out my vegetarian chili for more ideas on hearty plant-based mains!
What are the best garnishes for Chicken Tortilla Soup?
This is where you can really go wild! Besides the classic tortilla chips, cheese, sour cream, cilantro, and avocado (all delicious, by the way!), try some crumbled cotija cheese, a squeeze of lime, or even some pickled jalapeños if you’re feeling adventurous. A little bit of creamy avocado on top is heavenly, though!
How can I make this Chicken Tortilla Soup spicier?
Easy peasy! If you like a real kick, add a finely diced jalapeño (seeds and all!) when you’re sautéing the onions and peppers. You can also increase the cayenne pepper, or even add a pinch of smoked paprika for a deeper, smoky heat. Don’t be shy if you love it hot!
Nutritional Information for Chicken Tortilla Soup
Just a heads-up, this is an estimate, okay? Since we all use slightly different ingredients and amounts, your exact nutrition can vary! But for a serving of about 1.5 cups of this glorious soup, you’re looking at roughly:
- Calories: 350
- Fat: 15g (with about 4g saturated)
- Carbohydrates: 25g (with 7g fiber!)
- Protein: 28g
- Sodium: 800mg (try to use low-sodium broth to manage this!)
It’s a pretty darn good balance for such a tasty and satisfying meal!
Share Your Chicken Tortilla Soup Creations!
Okay, now it’s your turn to try this amazing Chicken Tortilla Soup! I really hope you love it as much as I do. When you make it, I’d absolutely adore hearing all about it! Drop a comment below to tell me how it turned out, or even give it a rating. And if you share your soup adventures on social media, tag me – I can’t wait to see your delicious creations!
Print
Chicken Tortilla Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful chicken tortilla soup.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup frozen corn
- Salt and black pepper to taste
- For serving: tortilla chips, shredded cheese, sour cream, chopped cilantro, sliced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
- Add garlic, chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in chicken broth, shredded chicken, black beans, diced tomatoes with green chilies, and corn. Bring to a boil.
- Reduce heat and simmer for at least 15 minutes to allow flavors to meld.
- Season with salt and black pepper to taste.
- Serve hot, topped with your favorite garnishes like tortilla chips, shredded cheese, sour cream, cilantro, and avocado.
Notes
- For a spicier soup, add an extra pinch of cayenne pepper or a diced jalapeño with the onions.
- You can use rotisserie chicken for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken tortilla soup, easy chicken soup, quick soup recipe, Mexican soup, comfort food