Chicken tortilla soup recipe with homemade crispy strips, black beans, and bold spices. This easy weeknight dinner takes just 30 minutes from start to finish.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary.
Last January, I was craving something warm and vibrant after a long day. My fridge was basically empty except for some chicken, a can of tomatoes, and tortillas I’d forgotten about. Well… I threw everything together with whatever spices I had, and honestly? Best accidental creation ever.
This chicken tortilla soup became my go-to weeknight dinner. Bold, comforting, and seriously addictive. The crispy homemade tortilla strips? They changed everything.
You know what surprised me most? How this soup balanced rich tomato broth with fresh lime and cilantro. It tasted like I’d spent hours cooking, but I was done in 30 minutes flat.
Never made tortilla soup from scratch? You’re in for a treat. Let’s make something amazing together.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Chicken Tortilla Soup Special
This recipe combines restaurant-quality flavor with weeknight simplicity. I tested this twelve times to get the perfect balance of spices, acidity, and texture.
The secret? Homemade crispy tortilla strips instead of store-bought chips. They add incredible crunch and authentic flavor that transforms the entire dish.
You’ll love how the cumin and chili powder create depth without overwhelming heat. The lime juice brightens everything at the end, just like traditional Mexican cooking techniques.
Easy Chicken Tortilla Soup
Equipment
- Large pot or Dutch oven
- Large skillet
- tongs
- Paper towels
- forks
Ingredients
Soup Base
- 2 Tbsp Light olive oil For sautéing vegetables
- 1 Yellow onion (large) Chopped
- 4 cloves Garlic Minced
- 1-2 Jalapeño peppers Seeded and diced
- 32 oz Chicken broth Low-sodium preferred
- 28 oz Crushed tomatoes Fire-roasted adds depth
- 1 lb Chicken breasts Or rotisserie chicken
- 15 oz Corn (canned) Drained and rinsed
- 15 oz Black beans (canned) Drained and rinsed
- 1.5 tsp Chili powder Adjust for heat preference
- 1.5 tsp Ground cumin Freshly ground is best
- 1 tsp Salt To taste
- ⅓ cup Fresh cilantro Chopped, plus more for garnish
- 1.5 Tbsp Lime juice From 1 fresh lime
Homemade Tortilla Strips
- ¼ cup Olive oil
- 8 pieces Corn tortillas (6-inch)
Toppings
- 1 Avocado (large) Diced
- 1 Lime Cut into wedges
Instructions
- Preheat skillet with 1/4 cup olive oil. Slice tortillas into 1/4-inch strips.
- Fry tortilla strips in small batches until golden brown. Drain on paper towels.
- Heat 2 Tbsp olive oil in large pot. Sauté chopped onion for 3-4 minutes. Add garlic and jalapeño, cook 1 more minute.
- Add chicken broth, crushed tomatoes, chicken breasts, corn, black beans, chili powder, cumin, and salt. Bring to boil, then simmer 20 minutes.
- Remove chicken, shred with forks, return to soup, simmer 5 more minutes.
- Stir in chopped cilantro and lime juice. Taste and adjust seasoning.
- Ladle soup into bowls, top with crispy tortilla strips, avocado, extra cilantro, and lime wedges. Serve immediately.
Notes
Ingredients: What You’ll Need
For the bold base, use fresh jalapeños and quality chicken broth—these are non-negotiable. The crushed tomatoes create a rich foundation, while corn and black beans add heartiness and texture.
| Ingredient | US Measure | Metric | Notes |
|---|---|---|---|
| Light olive oil | 2 Tbsp | 30 ml | For sautéing vegetables |
| Yellow onion (large) | 1 | 200g | Chopped |
| Garlic cloves | 4 | 12g | Minced |
| Jalapeño peppers | 1-2 | 30-60g | Seeded and diced |
| Chicken broth | 32 oz | 946 ml | Low-sodium preferred |
| Crushed tomatoes | 28 oz can | 794g | Fire-roasted adds depth |
| Chicken breasts | 1 lb (2 medium) | 454g | Or rotisserie chicken |
| Corn (canned) | 15 oz | 425g | Drained and rinsed |
| Black beans (canned) | 15 oz | 425g | Drained and rinsed |
| Chili powder | 1½ tsp | 3.5g | Adjust for heat preference |
| Ground cumin | 1½ tsp | 3g | Freshly ground is best |
| Salt | 1 tsp | 5g | To taste |
| Fresh cilantro | ⅓ cup | 20g | Chopped, plus more for garnish |
| Lime juice | 1½ Tbsp | 22 ml | From 1 fresh lime |
Complete ingredient list for authentic chicken tortilla soup
| Ingredient | US Measure | Metric | Notes |
|---|---|---|---|
| Olive oil | ¼ cup | 60 ml | For frying |
| Corn tortillas (6-inch) | 8 | 8 tortillas | Cut into thin strips |
Ingredients for homemade tortilla strips
| Ingredient | US Measure | Metric | Notes |
|---|---|---|---|
| Avocado (large) | 1 | 150g | Diced |
| Lime | 1 | 1 whole | Cut into wedges to serve |
Shopping Tips for US Grocery Stores
Find corn tortillas in the international aisle or bakery section of most supermarkets. Look for brands without added preservatives for the best flavor and crispness.
Choose fire-roasted crushed tomatoes if available—they add smoky depth similar to traditional Mexican cooking. Regular crushed tomatoes work perfectly too.
For chicken, rotisserie chicken saves time and adds extra flavor. Shred about 3 cups of meat to replace raw chicken breasts.
Smart Substitutions
Can’t find jalapeños? Use 1 poblano pepper for milder heat or ½ teaspoon cayenne pepper stirred into the broth.
Need gluten-free? This recipe is naturally gluten-free when using corn tortillas. Double-check your broth label to confirm.
Vegetarian version? Replace chicken with extra black beans and add vegetable broth. Throw in diced zucchini or bell peppers for more substance.
No fresh cilantro? Use 1 tablespoon dried cilantro, though fresh really makes this dish shine. You can also substitute fresh parsley for a different but still bright flavor.
Equipment & Step-by-Step Instructions
You’ll need a large pot or Dutch oven (at least 5-quart capacity), a large skillet for frying tortilla strips, tongs, paper towels, and two forks for shredding chicken. No fancy equipment required—just basic kitchen tools.
Can’t find a Dutch oven? Any large heavy-bottomed pot works perfectly. The key is even heat distribution for consistent simmering.
Making Perfect Crispy Tortilla Strips
Step 1: Heat Your Oil Properly
Preheat your large skillet with ¼ cup olive oil over medium-high heat. Test the temperature by dropping in one tortilla strip—it should sizzle immediately but not smoke.
Stack your corn tortillas and slice them into thin strips, about ¼-inch wide. Uniform sizing ensures even crisping and prevents burning.
Step 2: Fry in Small Batches
Oops! I learned this the hard way—overcrowding the pan makes soggy strips instead of crispy ones. Fry tortilla strips in small batches, working with about one tortilla’s worth at a time.
Cook each batch for 1-2 minutes until golden brown and crispy, turning once with tongs. Listen for the sizzle to quiet down—that’s when they’re ready.
Transfer finished strips to paper towels immediately. They’ll continue crisping as they cool and drain.
Building the Soup Base
Step 3: Sauté Your Aromatics
Heat 2 tablespoons olive oil in your large pot over medium-high heat. Add chopped onion and cook for 3-4 minutes until it softens and turns translucent.
Stir in minced garlic and diced jalapeño. Sauté for another minute until fragrant and sizzling. This releases essential oils that build flavor depth, as Julia Child always emphasized about proper aromatics.
Step 4: Add Liquids and Main Ingredients
Pour in chicken broth and crushed tomatoes, stirring to combine. The mixture should have a rich, tomatoey color and smell incredible already.
Add chicken breasts, corn, black beans, chili powder, cumin, and salt. Bring everything to a rolling boil over high heat, then reduce to a steady simmer.
Step 5: Simmer Until Chicken Is Tender
Let the soup simmer uncovered for 20 minutes. The chicken should reach an internal temperature of 165°F and feel tender when you press it with a spoon.
Check occasionally and adjust heat if needed. You want gentle bubbling, not aggressive boiling that toughens the chicken.
Finishing Touches
Step 6: Shred and Return the Chicken
Remove chicken breasts from the pot using tongs and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces—it should pull apart easily.
Return shredded chicken to the soup and simmer for another 5 minutes. This allows the chicken to absorb the broth’s flavors and ensures everything is heated through.
Step 7: Add Fresh Brightness
Remove the pot from heat completely. Stir in chopped cilantro and fresh lime juice immediately—heat destroys their bright flavors.
Taste and adjust seasoning. You might want more salt, lime juice, or even a pinch of sugar to balance acidity.
Serving Your Chicken Tortilla Soup
Step 8: Build Beautiful Bowls
Ladle hot soup into bowls, making sure each serving gets plenty of chicken, beans, and corn. Top generously with crispy tortilla strips while they’re still warm.
Add diced avocado, extra fresh cilantro, and lime wedges on the side. Let everyone squeeze their own lime—it’s part of the fun and experience.
Serve immediately while the tortilla strips are crispy. They soften quickly in the hot liquid, so I always keep extras on the side for second helpings.
Expert Tips for Restaurant-Quality Results
Toast your spices first. Add chili powder and cumin to the dry pot for 30 seconds before adding oil. This intensifies their flavor dramatically and adds depth you can’t get otherwise.
Don’t skip the lime juice. Man, oh man, does this make a difference. The acidity balances rich tomato and brightens every spoonful like magic.
Control your heat level. Remove jalapeño seeds and membranes for mild soup, keep them for spicy. You can always add hot sauce later but can’t remove heat once it’s there.
Make it ahead. The soup tastes even better the next day after flavors meld. Just make tortilla strips fresh before serving for the best texture contrast.
Creative Variations Worth Trying
White Chicken Tortilla Soup: Replace crushed tomatoes with an additional cup of broth and ½ cup heavy cream. Add 1 cup shredded Monterey Jack cheese at the end for a creamy, indulgent version perfect for cold winter nights.
Smoky Chipotle Version: Stir in 2 chopped chipotle peppers in adobo sauce with the tomatoes. This adds incredible smoky heat that transforms the entire flavor profile into something extraordinary.
Loaded Tex-Mex Style: Top with shredded cheddar cheese, sour cream, and crushed tortilla chips. Add a handful of frozen corn to the soup for extra sweetness and texture.
Slow Cooker Adaptation: Combine everything except cilantro and lime in your slow cooker. Cook on low for 6-7 hours, shred chicken in the pot, then add fresh ingredients. Perfect for busy weekdays when you want dinner ready when you walk in.
Thanksgiving Leftover Twist: Use shredded turkey instead of chicken after the holidays. The lean meat absorbs the broth beautifully and gives new life to leftovers everyone’s tired of.
Storage and Make-Ahead Instructions
Store soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as spices continue developing.
Keep tortilla strips separate in a sealed container at room temperature for 2 days. They lose crispness when stored with soup, so always prepare them fresh or store separately.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator (soup only) | 4 days | Store in airtight container, no toppings |
| Freezer (soup only) | 3 months | Leave 1-inch headspace for expansion |
| Tortilla strips (room temp) | 2 days | Keep in sealed container away from moisture |
| Cooked soup (reheating) | N/A | Reheat gently on stovetop, add fresh lime |
Storage and reheating guide for chicken tortilla soup
Freeze soup in portion-sized containers for quick lunches. Thaw overnight in the refrigerator, then reheat gently on the stovetop until steaming.
Perfect Pairings
Serve this chicken tortilla soup with warm cornbread or these crispy deep-fried marshmallows for a fun sweet-savory contrast. The combination creates an unforgettable meal that balances comfort and excitement.
Try it alongside Greek yogurt cheesecake for dessert—the creamy richness complements the soup’s bright acidity perfectly. Your family will think you’ve been cooking all day.
For a complete Mexican-inspired feast, pair with strawberry crunch cookies and a refreshing agua fresca. The cookies’ sweetness cuts through the soup’s savory spice beautifully.
Chicken Tortilla Soup FAQs
Can I use chicken thighs instead of breasts for this tortilla soup?
Absolutely—chicken thighs add richer flavor and stay incredibly moist during simmering. Use 1¼ pounds boneless, skinless thighs and cook for the same 20 minutes until tender.
What’s the best way to make this soup spicier?
Keep jalapeño seeds and membranes in the soup, or add ½ teaspoon cayenne pepper with the other spices. You can also top individual bowls with sliced fresh jalapeños or your favorite hot sauce.
How do I prevent my tortilla strips from getting soggy?
Always add tortilla strips right before serving, never while soup is still cooking. Keep extra strips on the side so everyone can add their own, ensuring maximum crispness in every bite.
Can I make chicken tortilla soup in an Instant Pot?
Yes! Sauté aromatics using the sauté function, add all ingredients except cilantro and lime, then pressure cook on high for 10 minutes. Quick release, shred chicken, and stir in fresh ingredients.
Make This Your New Weeknight Winner
This chicken tortilla soup delivers bold, restaurant-quality flavor without the hassle or expense. The crispy homemade strips elevate it from ordinary to absolutely extraordinary.
What’s stopping you from making this tonight? You probably have most ingredients already sitting in your pantry right now.
Serve it with a cold Mexican beer or homemade strawberry banana pudding for dessert. Trust me, this combination never fails to impress family and friends.
Try this recipe and let me know what toppings you added in the comments below. I’d love to hear how you made it your own!
