Have you ever craved a bowl of soup so warming and satisfying that it feels like a hug from the inside? A well-crafted chicken tortilla soup recipe delivers exactly that—a perfect blend of tender chicken, zesty tomatoes, and crispy tortilla strips crowned with creamy avocado and cheese. Making this soup at home allows you to control the spice level, use fresh ingredients, and tailor it to your family's preferences while saving money compared to restaurant versions. This homemade version of the best chicken tortilla soup recipe brings authentic Mexican-inspired flavors to your kitchen with minimal effort and maximum reward.

Ingredients List

    • 1 ½ pounds boneless, skinless chicken breasts
    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 4 cloves garlic, minced
    • 1 jalapeño pepper, seeded and diced
    • 1 can (14.5 oz) diced tomatoes with green chilies
    • 6 cups low-sodium chicken broth
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup frozen corn kernels
    • 2 teaspoons ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon smoked paprika
    • Salt and black pepper to taste
    • Juice of 2 limes

For the Toppings:

    • Tortilla strips or crushed tortilla chips
    • Shredded cheddar or Monterey Jack cheese
    • Fresh cilantro, chopped
    • Sliced avocado
    • Sour cream or Greek yogurt
    • Optional: Diced red onion, hot sauce, or lime wedges

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 35 minutes

Total time: 50 minutes

This soup comes together faster than ordering takeout and fills your home with incredible aromas. Perfect for busy weeknights or weekend meal prep sessions.

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken breasts with salt and pepper, then sear for 3-4 minutes per side until golden. Remove and set aside—they don't need to be fully cooked yet.

Step 2: In the same pot, sauté diced onion for 3-4 minutes until softened. Add garlic and jalapeño, cooking for another minute until fragrant. This builds a flavor foundation that makes this chicken tortilla soup recipe truly exceptional.

Step 3: Stir in cumin, chili powder, and smoked paprika, toasting the spices for 30 seconds to release their essential oils.

Step 4: Add diced tomatoes, chicken broth, black beans, and corn. Return the seared chicken to the pot and bring everything to a boil.

Step 5: Reduce heat to medium-low and simmer for 20-25 minutes until chicken is cooked through (internal temperature of 165°F). Remove chicken, shred with two forks, and return to the pot.

Step 6: Stir in fresh lime juice and adjust seasoning with salt and pepper to taste.

Step 7: Serve hot, topped generously with tortilla strips, cheese, cilantro, avocado, and sour cream.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 385
    • Protein: 38g
    • Carbohydrates: 32g
    • Fat: 12g
    • Fiber: 8g
    • Vitamin C: 35% DV
    • Iron: 20% DV

Tips, Variations, or Cooking Advice

Protein swaps: Use rotisserie chicken to cut prep time in half, or substitute turkey, shrimp, or firm tofu for variety.

Make it spicier: Add diced chipotle peppers in adobo sauce or keep jalapeño seeds for extra heat.

Dairy-free option: Skip cheese and sour cream; use coconut cream and nutritional yeast instead.

Keto-friendly: Omit corn and beans; add extra chicken and low-carb vegetables like zucchini.

Slow cooker method: Combine all ingredients except lime juice and toppings; cook on low for 6-7 hours, then shred chicken and finish with lime.

Batch cooking: This soup freezes beautifully—make a double batch and freeze portions for up to 3 months.

Common Mistakes to Avoid

Overcooking chicken: Remove chicken promptly once it reaches 165°F to prevent dryness. Residual heat will finish cooking it.

Skipping the searing step: Browning chicken first adds depth and complexity to your broth that you can't achieve otherwise.

Adding toppings too early: Always add crispy tortilla strips, cheese, and avocado just before serving to maintain texture contrast.

Using high-sodium broth: This concentrates as the soup simmers; always choose low-sodium and adjust seasoning at the end.

Not balancing acidity: Fresh lime juice brightens all the flavors—don't skip it or substitute bottled juice.

Storage / Leftovers Tips

Store leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, making this best chicken tortilla soup recipe even more delicious the next day. For longer storage, freeze soup (without toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently on the stovetop over medium heat, adding a splash of broth if the soup has thickened. Microwave individual portions for 2-3 minutes, stirring halfway through. Always store toppings separately and add fresh tortilla strips, avocado, and cheese just before serving to maintain their texture. This chicken tortilla soup recipe stays fresh and vibrant when properly stored, making it an ideal meal prep option.