This Chicken Tortilla Soup is a warm, spicy hug in a bowl. It’s brothy yet substantial, packed with tender chicken, vibrant vegetables, and a smoky-spicy kick. Best of all, it comes together in one pot with minimal fuss for a cozy, satisfying meal.

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Why You’ll Love This Chicken Tortilla Soup

• Comforting & Customizable: Dial the heat up or down and load it with your favorite toppings.
• Serious Flavor Depth: Charring tomatoes and chilies builds a rich, smoky base quickly.
• Great for Leftovers: A fantastic way to use up rotisserie or grilled chicken.
• Balanced Meal: Nourishing with lean protein, veggies, and a light brothy base.

Ingredients & Tools

• 1 lb boneless, skinless chicken thighs or breasts
• 2 tbsp olive oil, divided
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeds removed and finely chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried oregano
• 4 cups chicken broth, low-sodium
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 (4 oz) can diced green chilies
• 1 cup frozen corn
• 1 (15 oz) can black beans, rinsed and drained
• ¼ cup fresh lime juice
• ½ cup fresh cilantro, chopped
• To serve: tortilla strips, avocado, sour cream, shredded cheese, lime wedges

Tools: A large Dutch oven or heavy-bottomed soup pot, a baking sheet, and a blender or immersion blender.

Notes: Don’t skip the fire-roasted tomatoes—they add a crucial smoky depth. Using fresh lime juice and cilantro at the end is non-negotiable for a bright, fresh finish.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs vs. breasts? Thighs will give you a more flavorful, juicier result that’s harder to overcook, but breasts work perfectly well if that’s what you have or prefer. Just keep a close eye on them so they don’t dry out.
• How to control the heat level. The jalapeño and chili powder are your main heat sources. For a milder soup, remove all the seeds and ribs from the jalapeño. For more fire, leave some in or add a pinch of cayenne pepper.
• Don’t skip the char. If you have the time, charring your own tomatoes and a fresh jalapeño on a dry skillet before blending them will elevate the flavor immensely. It adds a rustic, smoky note that’s just incredible.
• The power of a good broth. Since the broth is the base of the soup, using a high-quality, low-sodium chicken broth will make a noticeable difference. You can always add salt, but you can’t take it away!

How to Make Chicken Tortilla Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reviving: Reheat gently on the stove, adding a splash of broth if needed. Stir in fresh lime and cilantro after reheating.

Serving Suggestions

Complementary Dishes

• Cheesy Quesadillas — The gooey, melted cheese and crispy tortilla are the perfect textural contrast to the brothy soup. It’s a classic pairing for a reason.
• Simple Avocado Salad — A light salad with diced avocado, red onion, and a lime vinaigrette provides a cool, creamy counterpoint that cleanses the palate between spoonfuls.
• Mexican Street Corn (Esquites) — The creamy, tangy, and spicy flavors of esquites served in a cup alongside the soup turn a simple meal into a full-blown fiesta.

Drinks

• A Crisp Mexican Lager — The light, clean taste of a cold lager is fantastic for cutting through the soup’s spice and richness, making each bite feel new again.
• Classic Margarita — The citrusy tang and slight saltiness of a well-made margarita complement the soup’s lime and chili flavors beautifully. It’s a celebratory match.
• Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the heat without adding sweetness.

Something Sweet

• Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is the ultimate sweet ending after a savory and spicy meal.
• Mango Sorbet — This is a light, fruity, and palate-cleansing choice. The tropical sweetness of mango is a wonderful follow-up to the smoky soup.
• Tres Leches Cake — You can’t go wrong with this moist, milky cake. Its sweet, creamy profile is the perfect indulgence after a bowl of something savory.

Top Mistakes to Avoid

• Mistake: Overcooking the chicken in the soup. If you leave the chicken in the pot to simmer for too long after it’s already cooked and shredded, it can become tough and stringy. Shred it and add it back in just to warm through at the end.
• Mistake: Adding the lime juice too early. The bright, acidic flavor of lime juice mellows and can turn bitter if it cooks for a long time. Always stir it in right at the end, off the heat, to preserve its fresh zing.
• Mistake: Skipping the sear on the chicken. I’ve been tempted to skip this step for speed, but it’s a mistake. That initial sear creates a fond (the browned bits) on the bottom of the pot that forms the flavor foundation for your entire soup.
• Mistake: Using stale tortilla strips. Soggy, store-bought strips can ruin the texture. Either fry your own from fresh corn tortillas or crisp up store-bought ones in the oven for a few minutes before serving.

Expert Tips

• Tip: Make it a day ahead. Like many soups, this one tastes even better the next day after the flavors have had time to meld together in the fridge. Just wait to add the fresh lime and cilantro until you reheat and serve.
• Tip: Create a “toppings bar”. Set out small bowls of diced avocado, shredded cheese, sour cream, extra cilantro, lime wedges, and tortilla strips. Let everyone build their own perfect bowl—it makes dinner interactive and fun.
• Tip: For a thicker, creamier soup, blend a portion. Use an immersion blender to purée about one-third of the soup right in the pot before adding the corn and beans. This creates a richer, heartier texture while keeping some whole ingredients for bite.
• Tip: Freeze it for a rainy day. This soup freezes beautifully for up to 3 months. Cool it completely, then store it in airtight containers. It’s a lifesaver for those nights when you need a comforting meal in minutes.

FAQs

Can I make this soup in a slow cooker?
Absolutely! It’s a great set-it-and-forget-it meal. Just sear the chicken and sauté the onions and spices on the stove first for maximum flavor (this step is highly recommended), then transfer everything except the lime juice, cilantro, corn, and beans to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken about 30 minutes before serving, then stir in the corn, beans, lime juice, and cilantro to warm through.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free! Just be sure to double-check the labels on your chicken broth and canned goods, as some brands may include additives or be processed in facilities with wheat. As long as those are certified gluten-free, you’re good to go.

What’s the best way to reheat leftovers?
Gently reheat it on the stove over medium-low heat, stirring occasionally. The chicken can dry out if you blast it in the microwave on high, so if you must use a microwave, do it in short bursts at 50% power, stirring in between. You may need to add a small splash of broth or water to loosen it up as it reheats.

Can I use pre-cooked or rotisserie chicken?
You sure can, and it’s a fantastic shortcut! Since the chicken is already cooked, you’ll skip the searing and simmering steps. Just sauté your aromatics and spices, add the broth and tomatoes, let it simmer for 10-15 minutes to develop the flavors, then stir in the shredded cooked chicken, corn, and beans just to heat through. Finish with lime and cilantro as usual.

My soup is too spicy! How can I fix it?
Don’t worry, it happens to the best of us! The easiest fix is to balance the heat with fat and acidity. Stir in an extra tablespoon of sour cream or a drizzle of heavy cream directly into the pot. You can also add a bit more lime juice or a pinch of sugar, which can help counteract the spiciness. Serving it with extra avocado and a dollop of cool sour cream on top will also help tame the fire in each bite.