Authentic Chicken Tortilla Soup is a comforting and flavorful bowl filled with tender chicken, a rich tomato base, and a delightful mix of spices that bring warmth to every spoonful. Crunchy tortilla strips and a sprinkle of fresh cilantro add just the right texture and brightness to this classic dish.
I love making this soup when the weather cools down because it feels like a warm hug in a bowl. It’s super easy to throw together, but it tastes like you spent hours in the kitchen. A tip I always keep in mind is to slice up fresh avocado and add a squeeze of lime right before serving—it lifts all the flavors beautifully.
One of my favorite ways to enjoy this soup is with a side of warm, soft tortillas or some cheesy quesadillas. It’s also great for sharing with friends or family because everyone can customize their bowl with their favorite toppings. This soup brings people together, and that’s why I always keep it on my go-to recipe list.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work well for shredding. You can also use thighs for more flavor and tenderness.
Broth: Chicken broth is the base here. Homemade or low-sodium store-bought options help control salt levels. Vegetable broth is a good swap for a lighter taste.
Beans and Corn: Black beans and corn add texture and sweetness. If you’re short on time, canned works fine, or frozen corn is perfect too.
Spices: Cumin and chili powder give the soup its characteristic Mexican flavor. If you want it milder, reduce chili powder or skip the jalapeño. Smoked paprika can add a nice twist.
Toppings: Fresh avocado, lime juice, cilantro, and tortilla strips bring freshness and crunch. For dairy-free, skip sour cream or use a plant-based alternative.
How Do You Get the Chicken Tender and Well-Flavored?
Cooking the chicken right is key! Here’s my approach for juicy, shredded chicken:
- Add chicken breasts to the simmering soup and cook gently—avoid boiling fast, which can dry out the meat.
- After about 20 minutes, remove and shred with two forks while still warm; it pulls apart easily.
- Return shredded chicken to the soup to absorb flavors without overcooking.
- For extra flavor, cook chicken with aromatic spices or sear it first in the pot before adding liquids.
This method makes the chicken tender and tasty, blending well with the soup’s spices and broth depths.
Equipment You’ll Need
- Large heavy-bottom pot – great for even heat and letting the soup simmer without burning.
- Sharp knife – helps you chop onions, jalapeños, and cilantro cleanly and safely.
- Cutting board – provides a stable surface for prepping all your fresh ingredients.
- Wooden spoon – perfect for stirring without scratching your pot or overheating your hands.
- Two forks – easy to shred the cooked chicken right in the pot or on a plate.
- Ladle – makes serving the soup into bowls neat and simple.
Flavor Variations & Add-Ins
- Swap chicken breasts with shredded rotisserie chicken for a quicker version that still tastes great.
- Add diced poblano peppers instead of jalapeño for a milder, smoky flavor.
- Stir in a handful of chopped fresh spinach or kale near the end for an easy veggie boost.
- Mix in a bit of shredded Monterey Jack or cheddar cheese on top for a creamy twist.
Authentic Chicken Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For Serving and Garnish:
- Tortilla strips (store-bought or homemade, fried or baked)
- 1 avocado, diced
- 1 cup diced fresh tomatoes or pico de gallo
- Sour cream, for garnish (optional)
How Much Time Will You Need?
Prepare everything in about 10 minutes, then cook the soup for 20-25 minutes, including simmering the chicken. Altogether, about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, around 5 minutes. Add garlic, jalapeño, cumin, and chili powder. Stir and cook for 1-2 minutes until fragrant.
2. Add the Broth and Veggies:
Pour in the chicken broth and diced tomatoes with green chilies. Stir well. Add black beans and corn kernels to the pot.
3. Cook the Chicken:
Place chicken breasts into the soup. Bring to a boil, then reduce to a simmer and cover. Let cook for about 20 minutes or until chicken is cooked thoroughly.
4. Shred and Return Chicken:
Remove chicken from the pot. Use two forks to shred it into bite-sized pieces. Add shredded chicken back into the soup. Season with salt and pepper to taste.
5. Finish and Serve:
Stir in lime juice and chopped cilantro. Serve the soup hot in bowls topped with crunchy tortilla strips, diced avocado, fresh tomatoes or pico de gallo, and a spoonful of sour cream if you like. Garnish with extra cilantro for a fresh touch.
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to thaw the chicken completely before adding it to the soup. Thaw overnight in the fridge or use the cold water method to speed things up, then proceed as usual.
How Can I Make This Soup Spicier or Milder?
For more heat, keep the jalapeño seeds or add extra chili powder. To make it milder, omit the jalapeño or reduce chili powder. You can also add a dollop of sour cream to cool the spice.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.
