Welcome to a flavorful journey with our easy chicken tortilla soup recipe! This classic Mexican dish is a vibrant celebration of hearty textures and rich, savory flavors. It comes together quickly, making it perfect for busy weeknights, yet tastes like it simmered all day. Get ready to create a truly comforting and satisfying meal that the whole family will adore.
Table of Contents
Why You’ll Love This Chicken Tortilla Soup
You’re going to fall in love with this homemade chicken tortilla soup for so many wonderful reasons. It’s a recipe designed for simplicity without sacrificing incredible taste.
- Deep, Authentic Flavor Profile: Experience the rich, savory broth infused with chiles, tomatoes, and aromatic spices.
- Perfect for Quick Weeknight Dinners: Most of the cooking involves simmering, leaving you time for other things.
- Highly Customizable for Preferences: Easily adjust the spice level or add your favorite vegetables and proteins.
- Comforting, Hearty, and Satisfying: A bowl of this soup warms you from the inside out, making it ideal for any season.
- Great for Meal Prep or Gatherings: It tastes even better the next day and is simple to scale up for more servings.
Ingredients
Gathering your ingredients is the first step towards a delicious homemade tortilla soup. Each component contributes to the rich, authentic flavor.
- 6 (6-inch) corn tortillas, preferably a little old and dried out
- 1/4 cup corn oil, peanut oil, or extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 medium Anaheim, poblano or jalapeño chili, seeded, veins removed, chopped (Adjust based on desired heat and flavor. You can also mix chilies—1 Anaheim and a 1/2 jalapeño.)
- 4 cups chicken broth or homemade chicken stock
- 1 (14.5-ounce) can crushed tomatoes (preferably fire-roasted)
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked chicken
- 1 ripe avocado
- 1/2 cup (2 ounces) shredded Monterey Jack cheese (or mild cheddar)
- Chopped fresh cilantro
- 1 lime, cut into wedges
Notes & Substitutions
For the best results, use stale corn tortillas; they dry out faster and fry up crisper. If you only have fresh, a quick oven dry helps immensely. You can choose corn oil, peanut oil, or olive oil for frying; corn or peanut oil offers a more neutral flavor. Adjust the heat by selecting your chiles: Anaheim for mild, poblano for medium, or jalapeño for a spicier kick. To understand the different heat levels of chiles, consult a guide on the Scoville scale and common chili types. Good quality chicken broth or homemade stock truly enhances the soup’s depth. Fire-roasted crushed tomatoes add a smoky sweetness that elevates the flavor profile significantly. Fire-roasted tomatoes not only add a rich, smoky depth but also retain beneficial nutrients like vitamins A and C, and antioxidants. Feel free to use different cheeses like Oaxaca or cotija, and other fresh herbs such as epazote for an authentic touch.
Equipment
Having the right tools makes cooking this tortilla soup a breeze. You likely already own most of these kitchen essentials.
- Large pot or Dutch oven: Ideal for sautéing and simmering.
- Sharp knife and cutting board: Essential for precise chopping and slicing.
- Ladle and measuring tools: For accurate ingredient portions and serving.
- Baking sheet: Useful for drying out tortillas if they are too fresh.
Instructions
Creating this flavorful chicken tortilla soup is a straightforward process, even for beginners. Follow these easy steps to bring this comforting dish to life.
First, prepare the tortilla strips. If your tortillas are fresh, arrange them on a baking sheet and bake at 200°F (95°C) for 10 to 15 minutes to dry them out slightly. This step is crucial for achieving crispy, golden strips. Once ready, cut each tortilla in half, then slice the halves into slender 1/4-inch wide strips.
Next, fry the tortilla strips. Heat the 1/4 cup of oil in a 3-quart pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, fry the tortilla strips until they turn lightly golden brown and become perfectly crisp. This usually takes a few minutes per batch. Carefully remove the fried strips with a slotted spoon and place them on a paper-towel-lined plate to drain excess oil. Set them aside for topping your delicious tortilla soup.
Now, sauté the aromatic vegetables. Use the same pot with the reserved oil. Add the chopped onions and cook for about 2 minutes, stirring frequently until they begin to soften. Stir in the chopped chiles and continue to cook for another 2 to 3 minutes, until both the onions and chiles are tender. Finally, add the minced garlic and cook for just 30 seconds more, or until fragrant, being careful not to burn it.
It’s time to simmer the soup base. Pour in the chicken broth, crushed tomatoes, and salt. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer, cover the pot, and let it gently cook for 15 minutes. This allows the flavors to meld beautifully, creating a rich base for your savory soup.
Finally, add the chicken and serve. Stir the shredded cooked chicken into the simmering soup, allowing it to heat through completely, which takes just a few minutes. While the chicken warms, prepare your garnishes. Pit, peel, and cut the ripe avocado into 1-inch pieces. To serve, divide half of the crispy tortilla strips among four individual serving bowls. Ladle the hot soup over the strips. Top each bowl with the fresh avocado pieces and a generous sprinkle of shredded cheese. Garnish with the remaining tortilla strips and chopped fresh cilantro. Serve immediately with fresh lime wedges on the side for an extra zesty kick. Enjoy your incredible homemade chicken tortilla soup!
Pro Tips & Troubleshooting
Making the perfect tortilla soup is easier with a few insider tricks. These tips ensure maximum flavor and help you avoid common pitfalls.
Expert Tips for Best Flavor
- Never skip frying tortillas: This step is non-negotiable for authentic flavor and texture. The fried bits left in the oil become the flavor foundation.
- Prioritize using stale corn tortillas: They have less moisture, resulting in crispier strips and less oil absorption. If fresh, dry them first.
- Adjust spice with different chiles: Taste as you go! Start with a milder chile like Anaheim and add a bit of jalapeño if you crave more heat.
- Use homemade chicken stock if possible: It provides an unparalleled depth of flavor that store-bought broth often can’t match, though good quality store-bought works too.
Common Mistakes to Avoid
- Overcrowding the pot when frying: This lowers the oil temperature, leading to soggy, oily tortilla strips instead of crisp ones. Fry in small batches.
- Not drying tortillas adequately first: Wet tortillas will not get crispy and can make the oil splatter. Pat them dry or bake them if needed.
- Adding avocado too early: Avocado turns mushy and brown if added to hot soup too soon. Always add it fresh right before serving.
Serving, Storage, & Variations
This versatile tortilla soup adapts wonderfully to various preferences and storage needs, ensuring you can enjoy it multiple times.
Serving Suggestions
Serve your delicious tortilla soup immediately after assembling, ensuring the tortilla strips remain perfectly crispy. The vibrant colors and textures make a beautiful presentation. For a heartier meal, consider pairing it with warm cornbread or a simple green salad. Don’t forget those fresh lime wedges for a burst of citrus!
Storage Instructions
To maintain the best quality, store crispy tortilla strips separately in an airtight container at room temperature for up to 2-3 days. Refrigerate the cooled soup in an airtight container for up to 5 days; the flavors often deepen overnight. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
Delicious Variations
- Make it vegetarian or vegan: Omit the chicken and use vegetable broth. Add extra beans, corn, or roasted sweet potatoes for substance.
- Add beans, corn, or bell peppers: Stir in a can of black beans, corn kernels, or diced bell peppers along with the tomatoes for extra nutrition and flavor.
- Experiment with different cheeses: Try cotija cheese for a salty, crumbly texture, or a blend of Mexican cheeses for more complexity.
Nutrition
This satisfying tortilla soup offers a balanced and flavorful meal with a good source of protein and fiber. It’s a hearty option that can fit well into many dietary plans. For specific dietary needs or concerns, we always encourage reviewing the full nutrition label and consulting with a health professional.
| Name | Value |
|---|---|
| Calories | 563 kcal |
| CarbohydrateContent | 38 g |
| CholesterolContent | 56 mg |
| FiberContent | 13 g |
| ProteinContent | 24 g |
| SaturatedFatContent | 8 g |
| SodiumContent | 1351 mg |
| SugarContent | 7 g |
| FatContent | 38 g |
| ServingSize | Serves 4 |
| UnsaturatedFatContent | 0 g |
FAQ
- Can I use store-bought tortilla chips for tortilla soup?
- Yes, you absolutely can! Choose plain, unsalted tortilla chips for the best flavor balance in your tortilla soup. Add them just before serving to keep them crisp.
- How can I make this tortilla soup spicier?
- To increase the heat, leave some seeds and veins in your jalapeño or add a pinch of cayenne pepper with the tomatoes. A few dashes of your favorite hot sauce at the table also works for this tortilla soup.
- What type of chicken works best for tortilla soup?
- Pre-cooked shredded chicken, like rotisserie chicken, is perfect for this easy tortilla soup. You can also boil and shred chicken breasts or thighs ahead of time.
- Is this tortilla soup recipe suitable for freezing?
- Yes, the soup base freezes beautifully for up to 3 months. Just omit the fresh avocado, cheese, and tortilla strips until you are ready to serve this delicious tortilla soup.
- Can I prepare any components of this tortilla soup ahead?
- Definitely! You can shred the chicken, chop the vegetables, and even fry the tortilla strips a day or two in advance. Store everything separately for freshness.
Conclusion
You now have everything you need to create a truly spectacular chicken tortilla soup right in your own kitchen! This recipe proves that authentic, comforting Mexican flavors are easily achievable, even on a busy schedule. With its vibrant ingredients, simple steps, and customizable nature, this soup is sure to become a cherished favorite. Don’t wait—gather your ingredients and experience the warmth and deliciousness of homemade tortilla soup tonight!
Easy Chicken Tortilla Soup Recipe: Authentic Mexican Comfort
Equipment
- Baking sheet
- 3-quart pot
- paper towel lined plate
- individual serving bowls
Ingredients
Main Ingredients
- 6 corn tortillas (6-inch), preferably a little old and dried out
- 1/4 cup oil corn oil, peanut oil, or extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 1 chili medium Anaheim, poblano or jalapeño, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chilies—1 Anaheim and a 1/2 jalapeño.)
- 4 cups chicken broth or homemade chicken stock
- 1 crushed tomatoes (14.5-ounce can), preferably fire-roasted
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 1 1/2 cups shredded cooked chicken
For Serving
- 1 ripe avocado
- 1/2 cup shredded Monterey Jack cheese (2 ounces) or mild cheddar
- Chopped fresh cilantro
- 1 lime cut into wedges
Instructions
Preparation
- Dry tortillas in a 200°F oven for 10-15 minutes if fresh, then cut them into 1/4-inch strips. Heat oil in a 3-quart pot and fry the tortilla strips in batches until crisp; drain on paper towels.
Cooking Soup
- Sauté the chopped onions in the same pot for 2 minutes. Add the chopped chile and cook for another 2-3 minutes until softened, then stir in the minced garlic for 30 seconds.
- Pour in the chicken broth, crushed tomatoes, and salt; bring to a boil, then reduce heat to a low simmer, cover, and cook for 15 minutes. Stir in the shredded chicken and continue to cook until heated through.
Serving
- Prepare the avocado by pitting, peeling, and cutting it into 1-inch pieces. Divide half of the fried tortilla strips among four bowls, ladle in the soup, then top with avocado, cheese, remaining tortilla strips, cilantro, and serve with lime wedges.