Chicken Tortilla Soup
Chicken tortilla soup is a smoky, brothy soup with shredded chicken, beans, corn and plenty of toppings. The crunchy tortilla strips and creamy avocado are what make it special.
- 50 minTotal time
- 6Servings
- 380kcal / serving
- 32 gProtein
The chicken cooks right in the broth, so the work is mostly chopping and stirring. A squeeze of lime at the end wakes everything up.
The science: why this works
- Toasting the spices in oil before adding liquid draws out their aroma and spreads it through the broth.
- Fire-roasted tomatoes add a smoky depth that tastes like long cooking.
- Poaching the chicken in the broth keeps it moist and seasons the soup at the same time.
- Lime juice at the end brightens the rich, smoky flavors.
Why acid brightens soup
Acid like lime juice makes flavors taste sharper and fresher. It balances salt and fat, and it cuts through the richness of a long-simmered broth. Because heat dulls its aroma, add it at the very end, right before serving.
Learn: Add acid at the end →Poach gently for juicy chicken
Chicken breast turns dry when its proteins tighten and squeeze out water. Hot but not boiling liquid cooks it more gently, so it stays tender. A thermometer helps: pull it at 165°F (74°C) rather than guessing and leaving it longer.
Learn: Cooking juicy chicken breast →Chicken Tortilla Soup
50 min · 6 servings · Mexican · Soup
Ingredients
Makes 6 servings
- 2 tbspolive oil
- 1large onion, diced
- 1jalapeno, seeded and minced
- 4cloves garlic, minced
- 1 tbspchili powder
- 2 tspground cumin
- 1 tspsmoked paprika
- 1 can(400 g) fire-roasted diced tomatoes
- 6cups chicken broth
- 600 gchicken breasts, boneless, skinless
- 1 can(400 g) black beans, drained and rinsed
- 240 mlfrozen corn
- 1 tspsalt
- 3 tbsplime juice
- 60 mlchopped cilantro
- Tortilla strips, avocado and shredded cheese, to serve
Method
Tips for the best result
- Use a thermometer to pull the chicken right at 165°F (74°C).
- Bake your own tortilla strips: toss with oil and salt and bake at 400°F (200°C) for 8 minutes.
- Set out the toppings in bowls so everyone can build their own.
Mistakes to avoid
- Boiling the chicken hard: it turns tough, so keep a gentle simmer.
- Adding the tortilla strips early: they turn soggy, so add them at the table.
- Leaving out the lime: the soup tastes flat, so always finish with it.
Variations and swaps
- Stir in a spoonful of chipotle in adobo for smoky heat.
- Use rotisserie chicken to cut 15 minutes.
- Add diced sweet potato with the broth for a heartier soup.
- Swap chicken breasts for thighs for juicier meat, and cook about 5 minutes longer.
- Swap black beans for pinto beans or hominy.
Storing and reheating
Refrigerate within 2 hours for up to 4 days, keeping toppings separate. Freeze for up to 3 months and reheat to 165°F (74°C).
Chicken Tortilla Soup: questions
What goes in chicken tortilla soup?
Chicken tortilla soup has a tomato and chicken broth base with chicken, beans, corn and spices, topped with tortilla strips, avocado and cheese.
How do I make tortilla strips for soup?
Cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 400°F (200°C) for 8 to 10 minutes. They are ready when golden and crisp.
Can I make chicken tortilla soup in a slow cooker?
Yes. Add everything except the lime, cilantro and toppings and cook on low for 6 to 8 hours. Shred the chicken, then finish with lime and cilantro.
How spicy is chicken tortilla soup?
It is mild to medium. Remove the jalapeno seeds for less heat or add cayenne or chipotle for more.
