Hey friends! Today, I’m sharing one of my all-time favorite comfort foods that just happens to be super easy to whip up: “Chicken Tortilla Soup”. This recipe is a go-to in my household, especially during those busy weeknights when we need a quick, hearty meal that satisfies everyone at the dinner table.
I first stumbled upon this soup on a chilly, rainy day when I needed something warm and cozy. Let’s be honest, I was also trying to use up some leftover shredded rotisserie chicken. Little did I know, I’d be creating a family staple that’s requested time and time again.
Check out my Beef Taco Soup for another delightful soup option perfect for those busy evenings!
Why you’ll love this recipe
Chicken Tortilla Soup is more than just a meal; it’s a warm hug in a bowl. Here’s why you’ll love making this delicious soup:
Quick and easy: With a total time of just 40 minutes, you can whip this up in a flash and still have time to put your feet up.
Customizable: Don’t have a particular ingredient on hand? No worries! You can easily swap ingredients based on what you have in your pantry.
Healthy and satisfying: Packed with protein and fiber, this soup will keep you full without feeling sluggish
Family favorite: Kids love topping their own bowls, and it’s an excellent way to sneak in some veggies.
Budget-friendly: This recipe uses ingredients you probably already have in your pantry or can grab on a budget
Ingredients
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3-4 cloves garlic, roughly chopped
- 1 jalapeno pepper, stem and seeds removed, roughly chopped
- Kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire-roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
- Shredded cheese – Colby Jack, Monterey Jack, or Pepper Jack (your choice)
- Quartered limes
- Cubed avocado
- Cilantro
- Sliced green onions
- 2 small corn tortillas, cut into thin strips
- Sliced jalapenos
Step-by-step instructions
Start with sautéing
Heat a large saucepan over medium-high heat. Add the olive oil, onion, garlic, and jalapeno. Sauté until the onion is translucent and the jalapeno softens, about 5 minutes.
Season with salt, pepper, dried oregano, cumin, and chipotle pepper. Stir to combine and cook for another 1-2 minutes until the spices are fragrant.
Simmer the soup
Pour in the fire-roasted tomatoes and chicken stock. Stir everything together.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes. This is a good time to breathe, catch up on the news, or maybe even do a little happy dance because you’re making magic in the kitchen.
Blend and finish
Using an immersion blender, blend the soup until smooth. This step gives the soup that velvety texture we all love.
Taste and adjust seasoning with salt and pepper to your liking. Stir in the black beans, corn, and shredded chicken, letting them warm through.
Serve it up
Divide the soup into 4 bowls. Top each one with your choice of shredded cheese, avocado, cilantro, and those irresistible crispy tortilla strips. Squeeze fresh lime juice over each serving if desired.
For a little extra heat, add sliced jalapenos.
Making the tortilla strips
In a small skillet, heat some vegetable oil over medium-high heat. Once hot, add the tortilla strips in a single layer, frying for about 30-45 seconds. Flip them once to ensure they crisp up on both sides
Remove the crispy tortilla strips and let them dry on a paper towel-lined plate.
Recipe tips & variations
Make it vegetarian: Swap the chicken stock for veggie stock and leave out the chicken for a delicious vegetarian version.
Spice it up: Add more jalapenos or chipotle pepper if you like your soup with more kick.
Add more veggies: Bell peppers, zucchini, or spinach would be great additions.
Storage & reheating
You can store any leftovers of this Chicken Tortilla Soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until it’s hot. You may need to add a splash of chicken stock to loosen it up a bit.
Alternatively, this soup freezes exceptionally well. Place it in a freezer-safe container, leaving room at the top for expansion. It’ll keep in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator overnight and reheat as mentioned.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Just add all ingredients except for the toppings into your slow cooker, cook on low for 4-6 hours, then blend and top as instructed.
Can I use fresh tomatoes instead of canned?
You sure can! Use about 3-4 large fresh tomatoes and dice them up. You might need to add a bit more chicken stock since fresh tomatoes can be less juicy than canned ones.
Is it spicy?
There’s a mild spice to it, thanks to the jalapeno and chipotle pepper. You can adjust to your liking by adding more or less.
What’s the best topping combination?
I love mine with avocado, cheese, cilantro, and tortilla strips. But go crazy—make yours with whatever you fancy!
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I hope this Chicken Tortilla Soup brings as much joy to your table as it does to mine. Happy cooking, and enjoy every spoonful! 🍲
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Chicken Tortilla Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious and easy-to-make Chicken Tortilla Soup that serves as a warm hug in a bowl.
Ingredients
- 2 teaspoons olive oil
- 1 onion, roughly chopped
- 3–4 cloves garlic, roughly chopped
- 1 jalapeno pepper, stem and seeds removed, roughly chopped
- Kosher salt and freshly cracked black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon ground chipotle pepper
- 1 14-ounce can fire-roasted tomatoes and green chiles
- 3 cups chicken stock
- 3/4 cup black beans
- 3/4 cup frozen corn
- 1 cup shredded rotisserie chicken
- Shredded cheese – Colby Jack, Monterey Jack, or Pepper Jack (your choice)
- Quartered limes
- Cubed avocado
- Cilantro
- Sliced green onions
- 2 small corn tortillas, cut into thin strips
- Sliced jalapenos
Instructions
- Heat a large saucepan over medium-high heat. Add the olive oil, onion, garlic, and jalapeno. Sauté until the onion is translucent and the jalapeno softens, about 5 minutes.
- Season with salt, pepper, dried oregano, cumin, and chipotle pepper. Stir to combine and cook for another 1-2 minutes until the spices are fragrant.
- Pour in the fire-roasted tomatoes and chicken stock. Stir everything together.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Using an immersion blender, blend the soup until smooth.
- Taste and adjust seasoning with salt and pepper to your liking. Stir in the black beans, corn, and shredded chicken, letting them warm through.
- Divide the soup into 4 bowls. Top each one with your choice of shredded cheese, avocado, cilantro, and crispy tortilla strips. Squeeze fresh lime juice over each serving if desired.
- For a little extra heat, add sliced jalapenos.
- In a small skillet, heat some vegetable oil over medium-high heat. Add the tortilla strips in a single layer, frying for about 30-45 seconds. Flip to ensure they crisp up on both sides.
- Remove the crispy tortilla strips and let them dry on a paper towel-lined plate.
Notes
- Make it vegetarian: Swap the chicken stock for veggie stock and leave out the chicken for a delicious vegetarian version.
- Spice it up: Add more jalapenos or chipotle pepper if you like your soup with more kick.
- Add more veggies: Bell peppers, zucchini, or spinach would be great additions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl