Chicken Tortilla Soup
This Chicken Tortilla Soup is hearty and layered with flavor from tender shredded chicken, smoky spices and crispy tortilla strips on top. It's the perfect meal for busy nights when you want something comforting and satisfying, made with simple ingredients and a handful of your favorite toppings.
I've been making this soup for years, and I make it a little different each time. There's really no right or wrong way, and that's what I love so much about soups.
Just do what makes you feel good, with what you have on hand, and it's probably going to taste pretty good!
That said, to be chicken tortilla soup, it does need to have a few key things in it.
What is Chicken Tortilla Soup?
Chicken tortilla soup, or sopa azteca, is a classic Mexican dish from the state of Tlaxcala known for its tomato and chile base, smoky spices, and the signature addition of strips of corn tortillas.
Traditionally, the tortillas are fried and simmered in the broth to thicken the soup and add depth of flavor.
Variations include black beans, green chiles or fresh corn, and the soup is usually topped with crunchy tortilla strips, avocado, cheese and sour cream.
And don't forget all the fixings too! Fresh cilantro, slices of avocado, and a squeeze of fresh lime juice make all the difference.
I love making this the next day after roasting a chicken, since I can use the bones to make a rich chicken stock and shred the leftover chicken for the soup. But you can use any shredded chicken.
Grab a rotisserie chicken from the grocery store, or poach a few skinless chicken breasts or chicken thighs in store-bought broth.
It's also the perfect thing to make with leftover Thanksgiving turkey. It's light and tastes nothing like Thanksgiving dinner, which is exactly what I want the weekend after the big meal.
Bake the Tortilla Strips
Homemade tortilla chips really make this special, but they can be a pain to fry.
To make it easier, I like to bake them on a parchment-lined sheet pan until crisp. It's cleaner and easier than frying, and they come out just as good.
Brush the corn tortillas with oil then stack them all together, then cut them into strips. This makes it easier to cut uniform strips and ensures they're fully coated in oil, which is essential to getting them nice and crisp.
Either way, don't skip the tortillas, they're what give this soup body and texture! You can also just use store-bought in a pinch.
Want more classic soup recipes? Try this comforting Italian Wedding Soup, my creamy Shrimp Bisque or this hearty Minestrone.
Why This Recipe Works
- Quick and adaptable. Ready in about an hour, perfect for busy nights.
- Made with simple ingredients you probably already have.
- A great way to use leftover chicken or a store-bought rotisserie chicken.
- Homemade crispy tortilla strips add a wonderful flavor and the best texture, and are made easily in the oven!
Ingredient Notes
Chicken stock - Homemade stock adds an incredible depth of flavor. If you have some in the freezer, use it! Otherwise, a good low-sodium chicken broth or bone broth works perfectly. You can also try my delicious Homemade Turkey Stock, or make this with leftover Thanksgiving turkey.
Shredded chicken - Leftover chicken or rotisserie chicken are both great options. You can also place chicken breasts or thighs in the simmering broth to poach until tender, then shred into bite-sized pieces.
Tortillas - Artisanal corn tortillas give the best flavor and texture. Brush them lightly with vegetable oil or olive oil, slice into strips, and bake until golden and crisp. These crunchy tortilla strips are the best part of the soup!
Spices - Cumin and coriander add warmth and depth, and you can increase the amount if you prefer a punchier flavor.
Vegetables - Red or green bell pepper, onion, carrot, celery, tomatoes, and green chilies create a flavorful soup base.
Toppings - Don't skip them! Fresh cilantro, scallions, slices of avocado, and a squeeze of lime juice take this healthy chicken tortilla soup from good to great.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Wooden spoon
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowls
- Measuring spoons
How to Make Chicken Tortilla Soup
- Pour olive oil in a large, heavy-bottomed soup pot over medium heat.
- Add the red onion, bell pepper, carrot, celery, and jalapeños. Cook, stirring frequently, until translucent, about 10 minutes.
- Add the garlic and cook for 2-3 minutes, then add the coriander and cumin, and stir until fragrant, about one minute more.
- Add the chicken stock and tomatoes. Season with salt and black pepper, then bring up to a boil. Reduce to low heat and let simmer for about 20 minutes.
- Add the shredded chicken, then cook for an additional 15 minutes. Taste and adjust seasoning as needed.
Pro Tip: For extra body, use an immersion blender to blend a ladel of soup with some pieces of tortilla before adding the chicken. This helps thicken the broth while adding some tortilla flavor.
- Preheat the oven to 300°F and line two sheet pans with foil or parchment for easy cleanup. Brush one tortilla with vegetable oil on both sides, then stack another tortilla on top and brush with more oil. Repeat with remaining tortillas.
- Slice into strips, then transfer to the sheet pan in evenly spaced layers. Sprinkle with salt.
- Bake for about 15-20 minutes, keeping a close eye to avoid burning. When golden and crisp, remove from the oven and let cool.
- Ladle the hot soup into bowls and let everyone top their bowl with crunchy tortilla strips, green onions, avocado slices, and a squeeze of lime juice.
Tips for Success
- Don't skip the tortillas, they give the soup its signature texture.
- Add toppings right before serving so they stay fresh and crisp.
- Adjust the heat level by using more or fewer jalapeños.
- If your soup thickens too much, thin it with a splash of chicken broth or water before serving.
- Make the tortilla strips ahead and store in an airtight container at room temperature for up to three days.
Variations
- Add fresh corn during the last few minutes of simmering for extra sweetness.
- Stir in cooked black beans or pinto beans for more protein and heartiness.
- Use tomato paste or fire-roasted tomatoes for a deeper tomato soup base.
- Add a pinch of chipotle powder for a smoky kick.
- For a creamy version, blend part of the soup with a splash of heavy cream.
- Sour cream and cotija cheese are also great additions on top of the soup.
How to Serve Tortilla Soup
This soup makes a perfect main course on its own, but you can round out the meal with a few sides and extra toppings.
Try drizzling this Jalapeño Hot Sauce for an extra kick, or add sides such as this fresh Spanish Style Gigante Bean Salad for contrast or this tangy Vinegar Slaw.
It also pairs beautifully with this cheesy baked Corn and Poblano Rice for a cozy, colorful dinner.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat until hot, adding a splash of broth if needed. This soup also freezes well, just leave out the toppings and tortilla strips until serving. Reheat from frozen on low heat or thaw overnight in the fridge.
FAQs
Yes! To make it in the slow cooker, add all ingredients except toppings and cook on low for 6-8 hours or high for 3-4 hours. For the instant pot, cook on high pressure for 15 minutes, then release pressure naturally.
Artisanal yellow corn tortillas give the best texture and flavor. Flour tortillas won't work, they don't crisp up as well and don't have that signature corn flavor.
Absolutely. The soup tastes even better the next day. Store the soup base and toppings separately, and reheat just before serving.
Add chipotle powder, chili powder, extra jalapeños, grilled peppers or sweet corn, or a spoonful of your favorite hot sauce for a flavor boost.
The best chicken tortilla soup always has lots of toppings! Classic toppings include sour cream, Monterey Jack or cotija cheese, avocado slices, pico de gallo, and plenty of crunchy tortilla strips. You can also add other fresh ingredients like scallions or cilantro or hot sauce.
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Easy Chicken Tortilla Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 large Spanish onion diced
- 1 bell pepper any color, diced
- 1 carrot diced
- 2 stalks celery diced
- 2-3 jalapeños died, seeds and ribs removed for less heat
- 3 cloves garlic minced
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 2 quarts chicken stock homemade preferred
- 2 plum tomatoes quartered
- salt and pepper to taste
- 3 cups cooked shredded chicken (from about 2 large chicken breasts or 1 small rotisserie chicken)
For the Tortillas and Serving
- 8 corn tortillas
- 2 tablespoons olive oil more if needed
- salt
- diced avocado
- chopped scallions
- chopped cilantro
- lime wedges
Instructions
- Pour olive oil in a large, heavy bottomed pot over medium heat. Add the onions, bell pepper, carrot, celery, and jalapeños. Cook, stirring frequently, until translucent, about 10 minutes. Add the garlic and cook for 2-3 minutes, then add the coriander and cumin and stir until fragrant, about one minute more.
- Add the chicken stock and tomatoes. Season with salt and pepper, then bring up to a boil, reduce to a simmer, and let cook for about 20 minutes. Add the shredded chicken and cook for an additional 15 minutes. Taste and adjust seasoning as needed.
- Preheat the oven to 300°F and line two sheet pans with foil for easier clean-up. Brush one tortilla with oil on both sides, then stack another tortilla on top. Brush with oil, then repeat until all tortillas are stacked. Slice into strips, then transfer to the sheet pan in evenly spaced layers. Sprinkle all over with salt.
- Bake for about 15-20 minutes, but keep an eye out so that they do not burn. When the tortillas are golden and crisp, remove them from the oven and let cool. Transfer to a bowl and bring to the table along with the soup and all the fixings.
- Ladle soup into bowls and let everyone at the table add toppings as they please.
Notes
- Don't skip the tortillas, they give the soup its signature texture.
- Add toppings right before serving so they stay fresh and crisp.
- Adjust the heat level by using more or fewer jalapeños.
- If your soup thickens too much, thin it with a splash of chicken broth or water before serving.
- Make the tortilla strips ahead and store in an airtight container at room temperature for up to three days.
Nutrition
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You post the best pictures.....nom nom.
Thanks Bruce!