Chicken Tortilla Soup
Chicken tortilla soup is a Tex-Mex classic, featuring a savory tomato-chile broth, shredded chicken, and crispy tortilla strips. With bold spices and a customizable topping bar, it’s comfort food that’s light, filling, and full of flavor. Great for weeknight dinners or a casual crowd-pleaser.
Ingredients
Ingredients (Serves 4–6)
- - 1 tablespoon olive oil
- - 1 small onion diced
- - 3 garlic cloves minced
- - 1 jalapeño seeded and diced (optional)
- - 1 teaspoon ground cumin
- - 1 teaspoon chili powder
- - ½ teaspoon smoked paprika
- - 1 14.5 oz can fire-roasted diced tomatoes
- - 4 cups chicken broth
- - 1 14.5 oz can black beans, drained and rinsed
- - 1 cup corn fresh, frozen, or canned
- - 2 cups shredded cooked chicken rotisserie works great
- - Juice of 1 lime
- - Salt and pepper to taste
For the Tortilla Strips:
- - 4 corn tortillas cut into thin strips
- - 1 tablespoon oil
- - Salt to taste
Optional Toppings:
- - Avocado slices
- - Shredded cheese cheddar, Monterey Jack
- - Sour cream or Mexican crema
- - Fresh cilantro
- - Diced red onion
- - Extra lime wedges
Instructions
Instructions
- Make the tortilla strips: Preheat oven to 375°F. Toss tortilla strips with oil and salt. Spread on a baking sheet and bake 10–15 minutes until crisp.
- Start the soup: In a large pot, heat olive oil. Add onion, jalapeño, and garlic. Sauté until soft, 3–4 minutes.
- Add spices: Stir in cumin, chili powder, and paprika. Toast 30 seconds.
- Build the broth: Add tomatoes, broth, beans, corn, and shredded chicken. Bring to a simmer and cook 10–15 minutes.
- Finish: Stir in lime juice. Season with salt and pepper to taste.
- Serve: Ladle into bowls and top with crispy tortilla strips and your favorite garnishes.
Notes
Serving Suggestions
- Pair with warm cornbread, quesadillas, or Mexican rice
- For a creamy version, stir in ¼ cup heavy cream or sour cream at the end
- Serve as a starter or as the main event with toppings piled high
Recipe Tips
- Use rotisserie chicken for a fast weeknight option
- Want heat? Add a chipotle pepper in adobo for smoky spice
- Soup can be made ahead — just store tortilla strips separately so they stay crisp
Cultural Context
While sopa de tortilla has roots in Central Mexican cuisine, this version is a Tex-Mex adaptation — a blend of Mexican flavors with American ease. It’s beloved for its bold spice, comforting texture, and versatility at the table.
- Pair with warm cornbread, quesadillas, or Mexican rice
- For a creamy version, stir in ¼ cup heavy cream or sour cream at the end
- Serve as a starter or as the main event with toppings piled high
Recipe Tips
- Use rotisserie chicken for a fast weeknight option
- Want heat? Add a chipotle pepper in adobo for smoky spice
- Soup can be made ahead — just store tortilla strips separately so they stay crisp
Cultural Context
While sopa de tortilla has roots in Central Mexican cuisine, this version is a Tex-Mex adaptation — a blend of Mexican flavors with American ease. It’s beloved for its bold spice, comforting texture, and versatility at the table.
