Easy and Delicious Chicken Tortilla Soup Recipe

The smell of spices dancing in the air as the chicken simmers away is like a warm hug from your grandma on a cold day. Yes, my friends, I am talking about the ultimate comfort food—chicken tortilla soup. This dish is not just a meal; it’s an experience that wraps you in cozy vibes while tickling your taste buds.

Imagine the rich broth bubbling away, filled with tender chicken pieces and colorful veggies that look like they’re auditioning for a role in a culinary magazine. When the aroma wafts through your kitchen, trust me; it’ll have even the pickiest eaters begging for seconds. Perfect for lazy Sundays or quick weeknight dinners, this soup is sure to become your new favorite go-to.

I once made this chicken tortilla soup for a gathering with friends, and let’s just say I was crowned “Soup Master.” Everyone went back for thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; feel free to adjust based on your crowd size.
• Olive Oil: Use extra virgin olive oil for sautéing; it adds flavor without overpowering the other ingredients.
• Onion: A medium onion adds sweetness; chop it finely so it cooks evenly and blends into the soup.
• Garlic: Fresh minced garlic elevates flavor; always use more garlic if you’re feeling bold!
• Bell Peppers: Use red or yellow bell peppers for sweetness and color; they brighten up the dish visually.
• Diced Tomatoes: Canned diced tomatoes provide acidity and depth; choose fire-roasted ones for an extra kick.
• Chicken Broth: Use low-sodium broth to control saltiness; homemade broth takes it up a notch if you have time.
• Chili Powder: A must-have spice that brings warmth; adjust based on how spicy you like your food.
• Cumin: Adds an earthy flavor; it’s one of those spices that makes everything better.
• Tortilla Strips: Crispy strips are essential for topping; buy them pre-made or make your own easily at home.
• Cilantro: Fresh cilantro brightens up flavors beautifully; chop finely before tossing into the soup or using as a garnish.
• Lime Juice: Fresh lime juice enhances all flavors; don’t skimp on this tangy goodness!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by chopping all your veggies—onion, bell peppers—and mincing garlic. Having everything ready makes cooking smooth sailing.

Cook the Chicken: Heat olive oil in a large pot over medium heat. Add seasoned chicken breasts and cook until golden brown on both sides (about 5 minutes per side). Remove and let rest.

Sauté Aromatics: In the same pot, add chopped onion and bell peppers. Cook until onions are translucent and fragrant (about 5 minutes). Add minced garlic last and stir until aromatic (1 minute).

Build Flavor Base: Pour in diced tomatoes along with their juices followed by chicken broth. Stir in chili powder and cumin—this is where magic starts happening!

Shred the Chicken: While the broth simmers away (about 15 minutes), shred the cooked chicken using two forks until fluffy goodness emerges.

Combine Everything: Add shredded chicken back into the pot along with lime juice and chopped cilantro. Let simmer for another 10 minutes so flavors meld together beautifully.

Enjoy serving with crispy tortilla strips on top! You can even sprinkle some extra cilantro if you’re feeling fancy.

In just under an hour, you’ve made a mouthwatering chicken tortilla soup that’s hearty enough to satisfy any hunger pang while still being light on calories! So gather everyone around because it’s time to dig into this delightful bowl of warmth!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant. Then add chicken, broth, tomatoes, and spices, letting them simmer to meld flavors beautifully.

Add Your Touch

Feel free to swap black beans for pinto beans or add corn for sweetness. You can also spice it up with jalapeños if you dare!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove for best flavor retention.

The first time I made Chicken Tortilla Soup, my friends declared it “the best soup ever.” Little did they know I had just followed a simple recipe!

FAQ

Can I make Chicken Tortilla Soup in advance?

Yes, prepare it a day ahead; the flavors develop even more overnight.

What can I use instead of chicken?

Try using shredded jackfruit or tofu for a delicious vegetarian alternative.

How do I make it spicier?

Add chopped jalapeños or cayenne pepper during cooking for an extra kick.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Chicken Tortilla Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: Serves approximately 6

Print Recipe

Pin Recipe

Description

Chicken Tortilla Soup is a heartwarming dish that combines tender chicken, vibrant vegetables, and crispy tortilla strips, creating a delightful explosion of flavor in every bowl.

---

Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 2 cups crispy tortilla strips
• ½ cup fresh cilantro, chopped
• Juice of 1 lime

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep your ingredients: chop the onion and bell peppers and mince the garlic.
2. Heat olive oil in a large pot over medium heat. Add seasoned chicken breasts; cook until golden brown on both sides (about 5 minutes per side). Remove and let rest.
3. In the same pot, sauté onion and bell peppers until translucent (about 5 minutes). Add garlic and cook for an additional minute.
4. Pour in diced tomatoes with juices and chicken broth. Stir in chili powder and cumin; bring to a simmer.
5. Shred the cooked chicken using two forks and return it to the pot along with lime juice and cilantro. Let simmer for another 10 minutes before serving.

Notes

• For added protein, consider adding black beans or corn to the soup.
•  Adjust seasoning based on your spice preference by adding jalapeños or cayenne pepper.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: Approximately 1 bowl (1.5 cups)
• Calories: 320
• Sugar: 6g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg