Chicken Tortilla Soup Recipe – Simple, Tasty, and Homemade

chicken tortilla soup recipe

Chicken tortilla soup is one of those dishes that feels like a warm hug in a bowl.

It’s filled with soft chicken, fresh vegetables, flavorful spices, and crunchy tortilla strips on top.

Every spoonful brings a mix of savory, creamy, and crispy — and the best part is, you can make it all in one pot!

This recipe is easy to follow and perfect for any day when you want something comforting but full of flavor.

Let’s go step by step and learn how to make this delicious chicken tortilla soup from scratch.

Start Making Ingredients

Ingredients

Here’s everything you’ll need to make about 4–5 servings of chicken tortilla soup:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium tomato, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • 1 cup sweet corn (fresh, frozen, or canned)
  • 1 can (400g / 14 oz) diced tomatoes
  • 1 can (400g / 14 oz) black beans, rinsed and drained
  • 4 cups chicken broth or stock
  • 2 cups cooked shredded chicken (breast or thigh)
  • Juice of ½ lime
  • 2 tablespoons chopped cilantro (optional)

For Toppings

Fried or baked tortilla strips

Shredded cheese (cheddar or Monterey Jack)

Avocado slices

Sour cream or plain yogurt

Extra lime wedges

These simple ingredients create a soup that’s full of flavor and texture.

Step by Step Instructions

Step 1: Prepare the Vegetables

Before you start cooking, wash and cut all your vegetables.

Dice the onion, tomato, and both bell peppers into small, even pieces.

Mince the garlic finely — it gives your soup that delicious aroma.

Having your vegetables chopped and ready makes cooking easier.

You can add them to the pot at the right time without rushing.

This small bit of preparation helps your recipe come together smoothly.

step 1

Step 2: Cook the Vegetables and Spices

Heat the olive oil in a large soup pot over medium heat.

Once it’s warm, add the chopped onion and both bell peppers.

Stir and cook them for about 4–5 minutes, until they turn soft and lightly golden.

Next, add the minced garlic and stir for about 30 seconds — just until you smell that rich aroma.

Now add the seasonings: salt, black pepper, chili powder, cumin, and smoked paprika if you’re using it. Mix well so the spices coat the vegetables evenly.

This step builds the flavor base for your soup.

The combination of spices and sautéed vegetables will give your broth a warm and rich taste later on.

step 2

Step 3: Add the Tomatoes, Beans, and Broth

When your vegetables are soft and fragrant, it’s time to add more ingredients.

Pour in the chopped tomato, the canned diced tomatoes, and the black beans.

Stir for about a minute to mix everything together.

Next, add the chicken broth or stock and stir again.

Bring the mixture to a gentle boil, then reduce the heat to low.

Let the soup simmer for about 15 minutes.

This gives the flavors time to blend and allows the broth to thicken slightly.

Tip

If you like your soup thicker, mash a few of the beans inside the pot with the back of a spoon.

It will make the broth creamier without adding any cream.

step 3

Step 4: Add the Chicken and Corn

After your soup has simmered, add the cooked shredded chicken and the corn.

If you already have leftover chicken or rotisserie chicken, this is a great way to use it.

The tender meat will soak up the flavors of the broth as it cooks.

Let the soup simmer on low heat for another 10 minutes.

This helps the chicken become juicy and allows all the ingredients to blend perfectly.

If You’re Using Raw Chicken

If you don’t have cooked chicken, you can use raw boneless chicken breasts or thighs.

Add them in Step 3 with the broth. Let them cook until tender — about 20 minutes.

Then remove the chicken, shred it with two forks, and return it to the pot.

step 4

Step 5: Add Fresh Flavor

When the soup is almost ready, squeeze in the juice of half a lime.

Stir in some chopped cilantro if you like a touch of freshness.

Taste your soup and adjust the seasonings.

Add a pinch more salt, pepper, or chili powder if you want extra flavor.

This step brightens up the soup and gives it that fresh, zesty finish that makes it stand out.

step 5

Step 6: Make the Tortilla Strips

The tortilla strips are what make this soup special.

They add a crispy texture that balances the soft soup perfectly.

How to Make Crispy Tortilla Strips

Cut a few corn tortillas into thin strips using a knife or kitchen scissors.

Heat 2 tablespoons of oil in a small pan over medium heat.

Fry the strips until golden and crispy, then place them on paper towels to remove extra oil.

    If you prefer a lighter version, bake them instead:

    Preheat your oven to 180°C (350°F).

    Place the strips on a baking tray, drizzle lightly with oil, and bake for 10–12 minutes until crisp and slightly brown.

    Now your crunchy toppings are ready to make the soup even better!

    step 6

    Step 7: Serve and Enjoy

    When the soup is done, ladle it into bowls while it’s hot.

    Top each bowl with a handful of crispy tortilla strips, some shredded cheese, avocado slices, and a spoon of sour cream or yogurt.

    Add a squeeze of lime juice on top for a burst of flavor.

    The mix of warm soup, creamy toppings, and crunchy tortillas creates a perfect balance of textures and tastes.

    It’s comforting, colorful, and full of life.

    step 7

    Storage and Reheating

    If you have leftovers, chicken tortilla soup stores really well.

    In the fridge: Keep it in an airtight container for up to 3 days.

    In the freezer: Let it cool completely, then freeze in bags or containers for up to 2 months.

    When reheating, warm it slowly on the stove over low heat.

    If it gets too thick, add a splash of water or broth to thin it out.

    Tip

    Keep the tortilla strips separate until you’re ready to eat, so they stay crispy and fresh.

    Extra Tips for the Best Chicken Tortilla Soup

    Use fresh lime juice. It adds brightness and lifts the flavor.

    Don’t skip cumin. It gives the soup its signature taste.

    Add more veggies. Zucchini, spinach, or peas blend well with the soup.

    Adjust the spice. For mild soup, skip chili powder. For more heat, add jalapeño or red pepper flakes.

    Make it creamy. Stir in a spoonful of sour cream or a splash of heavy cream before serving for a smooth finish.

      Why You’ll Love This Soup

      This chicken tortilla soup is not only delicious but also healthy and filling.

      It combines protein from the chicken, fiber from the beans, and vitamins from the vegetables — all in one bowl.

      It’s perfect for family dinners, meal prep, or a cozy night at home.

      The toppings make it fun to serve because everyone can build their own bowl with what they like most — extra cheese, more lime, or lots of tortilla strips!

      Final Thoughts

      Homemade chicken tortilla soup is one of the easiest and tastiest soups you can cook.

      It’s packed with flavor, texture, and color — everything that makes a meal satisfying.

      With just a few basic ingredients and simple steps, you can create a dish that tastes just like something from a restaurant, but made with love in your own kitchen.

      So grab your pot, slice those tortillas, and start cooking.

      In under an hour, you’ll have a warm, flavorful, and comforting chicken tortilla soup that everyone will love — perfect for lunch, dinner, or any day you need a little comfort in a bowl.