If you love bold, comforting flavors wrapped in a warm, hearty bowl, you are going to adore this Chicken Tortilla Soup Recipe. This vibrant soup is a delightful meld of smoky spices, juicy rotisserie chicken, fire roasted tomatoes, and black beans simmered to perfection, all topped with crispy homemade tortilla strips that add the perfect crunch. It’s a soul-hugging dish that feels like a hug from a good friend—easy enough for a weeknight dinner yet impressive enough to share with guests. Let’s walk through this recipe that will soon become one of your favorites in no time.
Ingredients You’ll Need
Gathering your ingredients for this Chicken Tortilla Soup Recipe shows just how straightforward it is to create complex flavor. Each component plays a crucial role—some for taste, some for texture, and others to deepen the soup’s rich color and warmth.
- Olive oil: The foundation for sautéing onions and building flavor right from the start.
- Large onion: Adds sweet depth and body after caramelizing slightly in the oil.
- Garlic cloves: Minced and smashed, they infuse the soup with a fragrant punch.
- Jalapeno: Gives a subtle kick without overpowering the dish when seeded and chopped.
- Ground cumin: Earthy warmth that’s essential to nailing the authentic taste.
- Chili powder: Perfect for layering in a mild heat and the signature southwestern vibe.
- Oregano: Adds a slightly herbal, aromatic touch that balances spices beautifully.
- Kosher salt: Enhances all the flavors naturally without being too harsh.
- Fresh cracked pepper: Just enough bite and complexity with every spoonful.
- Chicken bone broth: The soul of the soup, giving it deep chicken flavor and body.
- Water: Helps achieve the perfect consistency.
- Better than Bouillon Chicken Base: Intensifies flavor with just a little boost.
- Fire roasted green chilies: Smoky and slightly tangy, these elevate the soup’s profile.
- Fire roasted diced tomatoes: Adds vibrant color and a touch of acidity.
- Seasoned black beans: Protein-packed and hearty, they add substance and texture.
- Shredded rotisserie chicken: Tender, juicy, and ready-made for ease of prep.
- Drippings from rotisserie chicken: Liquid gold that enriches the broth with incredible flavor.
- Chicken bones (optional): An extra step for depth, if you want to go all-in on richness.
- Lime juice: The bright, citrusy lift to cut through the richness.
- Masa harina (Instant Corn Masa Flour): Thickens and adds authentic corn flavor and body.
- Cilantro: Fresh herbaceousness that brightens each spoonful.
- Vegetable oil: For frying homemade tortilla strips to crispy perfection.
- Corn tortillas: Sliced and fried for the essential crunchy garnish.
- Optional garnishes: Diced avocado, lime slices, shredded cheese, sour cream, and sliced jalapenos for extra layers of deliciousness.
How to Make Chicken Tortilla Soup Recipe
Step 1: Sauté the Onions
Start by heating olive oil in a large pot over medium heat until it’s shimmering. Add the diced onion and cook gently, stirring occasionally, until translucent and full of softened sweetness. This is your flavor base, so take your time and enjoy the aroma filling your kitchen.
Step 2: Prep Garlic and Jalapenos
While those onions are working their magic, quickly smash your garlic cloves with the flat side of a knife, peel, and mince them finely. Slice the jalapeno, carefully remove the seeds to tame the heat, then dice into small pieces. These add both zest and a controlled kick to the soup.
Step 3: Combine Spices
In a small bowl, mix cumin, chili powder, oregano, kosher salt, and freshly cracked pepper. This spice blend is what transforms the soup from ordinary to extraordinary.
Step 4: Sauté Garlic, Jalapeno, and Spices
After onions have softened, toss in the minced garlic, jalapeno, and the spice mix. Stir constantly for about 30 to 60 seconds until everything releases its fragrances and flavors bloom.
Step 5: Add Liquids and Canned Ingredients
Pour in the chicken bone broth, water, and a spoonful of Better Than Bouillon. Stir in fire roasted green chilies, diced tomatoes, and black beans with their juices intact for enhanced taste and texture.
Step 6: Incorporate Rotisserie Chicken Drippings
Before shredding the chicken, add any juices from the rotisserie packaging into your pot. These flavorful drippings elevate the broth, bringing richness and complexity that only good chicken fat can provide.
Step 7: Shred the Chicken
Split your rotisserie chicken down the backbone and carefully remove the breast, thigh, and leg pieces. Shred the meat finely to yield about 4 cups total with a good mix of dark and white meat for a balanced flavor and texture.
Step 8: Add Chicken Bones (Optional)
If you want maximum depth, throw the bones into the pot but keep the shredded chicken separate for now. The bones simmered in broth make a fuller taste that can’t be beat.
Step 9: Bring to a Simmer
Turn the heat up to high until the soup boils, then reduce to medium-low. Cover with a vented lid and let it slowly simmer for 15 minutes to marry the flavors beautifully.
Step 10: Add Shredded Chicken and Continue Simmering
After the initial simmer, add your shredded chicken to the pot and let it cook gently for another 10 minutes on low heat.
Step 11: Heat Oil for Tortilla Strips
While your soup finishes cooking, warm 1/4 cup vegetable oil in a heavy-bottomed pan over medium heat to prepare for frying crispy tortilla strips.
Step 12: Slice Tortillas
Cut the corn tortillas into uniform thin strips about 1/4 inch thick which will fry up perfectly golden and crunchy.
Step 13: Fry Tortilla Strips
Add small batches of the tortilla strips to the hot oil, making sure they don’t touch to get an even golden color. Stir often with tongs, frying until crisp, then drain on a paper towel-lined plate and season generously with salt.
Step 14: Finish the Soup
When your soup has simmered long enough with chicken, turn off the heat but keep the pot covered. You want it warm and ready while you finish frying tortillas and prepare garnishes.
Step 15: Lime and Masa Flour Mixture
This step is essential! Mix lime juice with water and masa harina until smooth and pour this mixture into the soup. This thickens the broth slightly and adds authentic corn flavor, rounding out the texture perfectly.
Step 16: Add Cilantro and Let Rest
Stir in freshly chopped cilantro, then cover and let the soup rest for 5 minutes so all those wonderful ingredients can mingle.
Step 17: Remove Bones
Just before serving, fish out any chicken bones to avoid surprises and ensure every bite is smooth.
Step 18: Serve and Enjoy
Ladle the steaming soup into bowls, top generously with your crispy tortilla strips, and don’t forget optional extras like avocado, cheese, sour cream, or a squeeze of extra lime for bright, fresh contrast.
Step 19: Crock Pot Option
For an easy hands-off approach, combine all ingredients except shredded chicken, lime juice, masa harina, water, and cilantro in a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, then add chicken and lime-masa mixture 30 minutes before serving. Stir in cilantro last for freshness.
How to Serve Chicken Tortilla Soup Recipe
Garnishes
The garnishes truly bring this Chicken Tortilla Soup Recipe to life. Crispy tortilla strips add delightful crunch, while creamy avocado chunks, a dollop of sour cream, shredded cheese, and fresh lime wedges burst with flavor and texture. Don’t forget thinly sliced jalapeno for those who love an extra touch of heat. These touches transform a humble soup into a festive feast.
Side Dishes
Because this soup is such a flavorful meal on its own, light sides work best. A crisp green salad with a tangy vinaigrette complements it beautifully, or a side of Mexican street corn (elote) adds extra indulgence. Warm, buttery cornbread or a crusty artisan loaf help mop up every last drop, making the meal even more satisfying.
Creative Ways to Present
For a fun twist, serve the soup in mini cast iron skillets or brightly colored bowls that evoke a festive vibe. Layer the toppings in clear glasses for a deconstructed look, or set up a garnishing bar so everyone can personalize their bowl. Presentation adds excitement and makes sharing this beloved Chicken Tortilla Soup Recipe even more special.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to a week. Make sure it’s stored in an airtight container to maintain freshness and intensify flavors over time. Reheating it gently will bring back that comforting warmth to every bowl.
Freezing
Chicken Tortilla Soup Recipe freezes beautifully, making it an excellent meal prep option. Let it cool completely before transferring to freezer-safe ziplock bags, leaving space at the top for expansion. It stays delicious for 4-6 months. When ready to enjoy, thaw overnight in the fridge to maintain texture and flavor.
Reheating
To reheat, warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking and to revive the fresh flavors. You can also microwave portions but heat gently to avoid drying out the chicken or soggy tortilla strips. Add fresh tortilla strips and garnishes after reheating for the best experience.
FAQs
Can I make this soup without rotisserie chicken?
Absolutely! You can poach chicken breasts or thighs in the broth until cooked through, then shred them. While rotisserie chicken adds convenience and extra flavor from the drippings, fresh cooked chicken works beautifully too.
What can I substitute for masa harina?
If you don’t have masa harina, you can use cornstarch mixed with a little water as a thickener. However, the authentic corn flavor masa provides is unique, so if possible, pick up a bag in the Latin aisle of grocery stores.
How spicy is this soup?
The soup has a gentle warmth from the jalapenos and chili powder but isn’t overpoweringly spicy. You can easily adjust the heat by adding more or less jalapeno or including sliced jalapeno as a garnish for bite on the side.
Can I make the tortilla strips ahead of time?
Yes! You can prepare and fry the tortilla strips a day ahead and store them in an airtight container. Re-crisp them briefly in a hot oven before serving to freshen up their crunch.
Is this recipe gluten-free?
Yes, this Chicken Tortilla Soup Recipe is naturally gluten-free as long as you use gluten-free broth and check your canned ingredients for additives. Masa harina and corn tortillas are also gluten-free staples.
Final Thoughts
There’s something truly magical about a bowl of homemade Chicken Tortilla Soup Recipe that warms the heart and satisfies the soul. With easy steps, simple ingredients, and options for customization, this recipe makes weeknight dinners exciting and dinner parties memorable. I can’t wait for you to enjoy this deliciously balanced, hearty soup that quickly becomes a beloved classic in your kitchen.
Print
Chicken Tortilla Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Tortilla Soup is a flavorful, comforting Mexican-inspired dish featuring shredded rotisserie chicken simmered in a spiced broth with fire roasted tomatoes, green chilies, and black beans. It’s topped with crispy homemade fried tortilla strips, fresh cilantro, lime, and optional garnishes like avocado, cheese, and sour cream. The soup is both hearty and easy to make, perfect for a family meal or entertaining guests.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, smashed and minced (about 1 tablespoon)
- 1 jalapeno, seeded and chopped
- 4 teaspoons ground cumin
- 1 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons oregano
- 1 and 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked pepper (or to taste)
- 4 cups chicken bone broth
- 2 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1 (7-ounce) can fire roasted green chilies
- 1 (14-ounce) can fire roasted diced tomatoes
- 1 (14-ounce) can seasoned black beans (or regular black beans)
Chicken
- 4 cups shredded rotisserie chicken (about 1 and 1/2 to 2 pounds)
- Drippings from rotisserie chicken (added to soup)
- Bones from rotisserie chicken (optional, for extra flavor)
Tortilla Strips
- 1/2 cup vegetable oil (for frying)
- 8 corn tortillas
Additional Ingredients
- 1 lime, juiced
- 3 tablespoons water
- 2 tablespoons masa harina (Maseca Instant Corn Masa Flour)
- 1/2 cup chopped cilantro
Optional Garnishes
- Diced avocado
- Lime slices
- Shredded cheese
- Sour cream
- Sliced jalapeno
Instructions
- Sauté onions: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering. Add diced onion and sauté for 5-6 minutes until translucent, stirring occasionally.
- Prep garlic and jalapeno: Smash and mince 4 cloves garlic. Seed and finely chop 1 jalapeno. Set aside.
- Mix spices: In a small bowl, combine 4 teaspoons cumin, 1 and 1/2 teaspoons chili powder, 1 and 1/2 teaspoons oregano, 1 and 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly cracked black pepper.
- Sauté aromatics and spices: Add minced garlic, chopped jalapeno, and the spice mix to the onions. Stir and cook for 30-60 seconds until fragrant.
- Add liquids and canned ingredients: Pour in 4 cups chicken bone broth, 2 cups water, 1 tablespoon Better Than Bouillon Chicken Base, and add the cans of fire roasted green chilies, fire roasted diced tomatoes, and seasoned black beans (undrained).
- Add rotisserie chicken drippings: Pour all drippings from the rotisserie chicken into the pot for added flavor.
- Prepare chicken: Cut the rotisserie chicken in half along the backbone; remove breast, leg, and thigh from one side. Shred or chop the meat to yield about 4 cups of shredded chicken.
- Add chicken bones (optional): Add several chicken bones to the soup pot to deepen flavor, but do not add shredded chicken yet.
- Simmer soup: Bring soup to a boil over high heat, then reduce to medium-low. Cover with a vented lid and simmer for 15 minutes.
- Add shredded chicken: Stir in 4 cups shredded chicken and simmer gently for another 10 minutes.
- Heat oil for frying tortillas: While soup simmers, heat 1/4 cup vegetable oil in a 12-inch heavy bottom pan over medium heat until shimmering.
- Slice tortillas: Cut tortillas into thin strips about 1/4 inch wide by halving a stack of 4 tortillas and slicing each half.
- Fry tortilla strips: Fry tortilla strips in batches in hot oil without crowding, turning to cook evenly. Remove when golden (about 30-60 seconds) and drain on paper towels. Sprinkle with salt. Add more oil if needed between batches.
- Finish soup simmer: After adding chicken, simmer soup on low until ready to serve.
- Prepare masa slurry: Mix lime juice, 3 tablespoons water, 2 tablespoons masa harina, and a pinch of salt in a small bowl until smooth. Whisk this slurry into the soup.
- Add cilantro and rest: Stir in 1/2 cup chopped cilantro, cover the pot, and let the soup rest for 5 minutes to allow flavors to meld.
- Remove bones: Just before serving, remove and discard any chicken bones from the soup.
- Serve: Ladle hot soup into bowls, top generously with fried tortilla strips, and garnish with diced avocado, lime slices, shredded cheese, sour cream, and sliced jalapeno if desired.
- Crock Pot option: Add all ingredients except shredded chicken, lime juice, water, masa harina, and cilantro to a slow cooker. Cook on low 6-8 hours or high 3-4 hours. Add shredded chicken, lime slurry, and simmer 30 minutes before stirring in cilantro and serving.
- Storage: Refrigerate covered for up to one week; soup deepens in flavor over time.
- Freezing: Cool the soup, then transfer to freezer-safe bags leaving room for expansion. Freeze for 4-6 months. Thaw overnight in the fridge and reheat before serving.
Notes
- Using rotisserie chicken drippings adds extra richness to the soup.
- Chicken bones are optional but boost the broth’s depth of flavor significantly.
- Frying homemade tortilla strips is key for authentic texture, but store-bought tortilla strips can be used in a pinch.
- Masa harina slurry thickens the soup and adds authentic corn flavor; do not skip.
- Adjust jalapeno quantity and seeds based on preferred spice level.
- This soup freezes well and tastes even better the next day.
- Crock Pot method is available for hands-off cooking but the stovetop method provides the best flavor.
