Chicken Tortilla Soup with Crispy Tortilla Strips
Chicken Tortilla Soup is a smoky tomato broth loaded with shredded chicken, beans and corn, finished with crunchy tortilla strips, and it comes together faster than most weeknight dinners deserve.
You only need one pot, about 40 minutes, and a few pantry staples like diced tomatoes, chicken broth and chili powder. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 30 min | 40 min | 6 servings | Medium |
Why You'll Love This Recipe
- One pot, little cleanup: everything simmers together in a single Dutch oven.
- Pantry-friendly: canned tomatoes, beans and broth do most of the work.
- Ready fast: on the table in about 40 minutes, even on a weeknight.
- Kid-approved: the mild broth and crunchy tortilla strips win over picky eaters.
- Make-ahead friendly: the broth tastes even better the next day.
Chicken Tortilla Soup Ingredients
- Chicken breast or thighs: shreds easily after simmering and carries the smoky flavors; rotisserie chicken works if you're short on time.
- Chicken broth: the base of the soup; low-sodium lets you control the salt.
- Fire-roasted diced tomatoes: brings smokiness and acidity; regular diced tomatoes work in a pinch.
- Chili powder and cumin: the backbone of the flavor; smoked paprika adds even more depth.
- Black beans and corn: add texture and make the soup more filling; pinto beans are a fine swap.
- Onion and garlic: build the aromatic base; don't skip the quick sauté step.
- Corn tortillas: cut into strips and fried or baked until crisp for the topping; tortilla chips work as a shortcut.
- Lime and cilantro: brighten the finished bowl; a splash of soy sauce with a little rice vinegar can stand in anywhere a recipe calls for Worcestershire sauce, though this one doesn't need it.
Head to the recipe card below for exact amounts.
Ways to Change It Up
- Swap the protein: shredded turkey or even pinto bean chili work if you're out of chicken.
- Go seasonal: add diced zucchini in summer or roasted poblano peppers in fall.
- Turn up the heat: stir in diced jalapeño or a spoonful of chipotle in adobo.
- Lighten it: use shredded chicken breast only and skip the fried tortilla strips, baking them instead.
- Slow cooker version: combine broth, tomatoes, spices and raw chicken breasts, cook on low for 6 hours, then shred before serving.
How to Make Chicken Tortilla Soup
- Build the base: sauté diced onion in a little oil until soft and translucent, about 5 minutes, then stir in garlic, chili powder and cumin until fragrant.
- Simmer the chicken: add broth, fire-roasted tomatoes and raw chicken breasts, then simmer gently until the chicken is cooked through and shreds easily, about 20 minutes.
- Shred and finish: pull the chicken out, shred it with two forks, then return it to the pot along with black beans and corn. Simmer 5 more minutes.
- Crisp the tortillas: while the soup simmers, cut corn tortillas into thin strips and fry in a little oil until golden and curled at the edges, about 2 minutes per side, or bake at 400°F for 10 minutes.
- Serve: ladle the soup into bowls, then top generously with the crispy strips, a squeeze of lime and chopped cilantro.
Forecipes Team Tips
- Don't skip the sauté: cooking the onion and spices before adding liquid builds a deeper base flavor.
- Shred while warm: chicken shreds much more easily right after it comes out of the hot broth.
- Salt at the end: broth and canned tomatoes both carry sodium, so taste before adding more.
- Keep strips separate: store tortilla strips in a dry container so they stay crisp until serving.
- Simmer gently: a hard boil toughens the chicken, so keep the broth at a low simmer.
What to Serve With It
This soup pairs well with a simple side of rice or a warm roll for dipping. If you want something heartier on the table, the Dump and Bake Chicken Rice Casserole makes a filling companion. For another cozy soup night, try the Pasta Fagioli Soup or the Cozy Lasagna Soup alongside a simple green salad.
Storage and Reheating
Store the soup (without tortilla strips) in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months in a freezer-safe container, then thaw overnight in the fridge before reheating. Warm it on the stovetop over medium-low heat until it bubbles gently, about 8 minutes, or microwave in 1-minute bursts, stirring between each. Add fresh tortilla strips right before serving so they stay crunchy.
Chicken Tortilla Soup FAQ
Can I use rotisserie chicken instead of raw chicken breasts?
Yes, stir in about 3 cups of shredded rotisserie chicken during the last 5 minutes of simmering instead of cooking raw chicken in the broth.
Can I make this soup ahead of time?
Absolutely, the broth tastes even better the next day as the flavors settle. Just store it separately from the tortilla strips so they stay crisp.
What can I use instead of frying the tortilla strips?
Baking them at 400°F for about 10 minutes gets them crisp with less oil, or you can use store-bought tortilla chips as a shortcut.
Chicken Tortilla Soup with Crispy Tortilla Strips
Ingredients
Method
- Sauté the onion: Heat the oil in a large pot over medium heat and add the diced onion. Cook until soft and translucent, about 5 minutes, stirring occasionally.
- Add garlic and spices: Stir in the minced garlic, chili powder and cumin, and cook for about 1 minute until fragrant. This step builds the deep, smoky flavor of the broth.
- Add broth and tomatoes: Pour in the chicken broth and fire-roasted tomatoes, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Simmer the chicken: Add the raw chicken breasts directly into the simmering broth. Cook for about 20 minutes, or until the chicken is cooked through and shreds easily with a fork.
- Shred the chicken: Remove the chicken breasts from the pot and shred them with two forks while still warm. This makes shredding faster and keeps the chicken tender.
- Return chicken to pot: Add the shredded chicken back into the broth along with the black beans and corn. Simmer for another 5 minutes so the flavors combine.
- Fry the tortilla strips: While the soup simmers, heat about 1/2 inch of oil in a skillet over medium heat and fry the tortilla strips in batches until golden and curled, about 2 minutes per side. Drain on paper towels.
- Or bake the strips: For a lighter option, toss the tortilla strips with a little oil and bake at 400°F for about 10 minutes, flipping once, until crisp.
- Season to taste: Taste the soup and add salt and black pepper as needed. Keep in mind the broth and tomatoes already carry some sodium.
- Serve and top: Ladle the soup into bowls and top generously with the crispy tortilla strips, a squeeze of lime and chopped cilantro. Serve immediately while the strips are still crunchy.
More Recipes You'll Love
- Stuffed Pepper Soup with Ground Beef and Rice: another hearty, tomato-based one-pot soup for weeknights.
- Broccoli Cheddar Soup That Tastes Pure Comfort: a creamy option when you want something rich and cheesy.
- Swamp Soup Recipe: a crockpot soup that needs almost no hands-on time.
- Million Dollar Soup: another creamy crockpot dinner the whole family will ask for again.
