The Best Chicken Tortilla Soup Recipe: Spicy, Comforting, and Easy to Make!
Slightly spicy, brimming with authentic Mexican flavors, and incredibly comforting – this Chicken Tortilla Soup is an absolute winner, especially as the weather turns cool. This recipe is a must-try for every soup enthusiast!
As soon as autumn leaves start to fall and a crisp chill fills the air, my culinary cravings immediately shift towards warm, hearty soups. There’s something uniquely comforting about a steaming bowl of soup that just makes everything feel right. While a Creamy Chicken Wild Rice Soup holds a special place in my heart, my undeniable love for all things Mexican pushes this incredible Chicken Tortilla Soup into a very close second, often contending for the top spot!
It’s no secret that Mexican food is my ultimate passion, so it’s hardly surprising that one of my absolute favorite soups bursts with vibrant Mexican flavors. This recipe delivers a delightful balance of savory, spicy, and tangy notes, creating a truly unforgettable dining experience.
Why This Chicken Tortilla Soup is a Must-Try
This particular recipe for Chicken Tortilla Soup has been a staple in my kitchen for years. It’s a slightly adapted version of a classic, originally inspired by the renowned Pioneer Woman. I discovered it ages ago, and it quickly became a go-to for its perfect blend of spices and incredible ease of preparation. Whether you’re a seasoned cook or a kitchen novice, you’ll find this recipe surprisingly straightforward and deeply rewarding.
Beyond its fantastic flavor, one of the greatest joys of this soup is the opportunity to load it up with all your favorite toppings. Think creamy avocado, fresh cilantro, crunchy tortilla strips, a generous sprinkle of cheese, and so much more! The beauty of this dish lies in its versatility. Feel free to add sour cream, diced tomatoes, or extra jalapeños to customize it perfectly to your taste.
Effortless Preparation for a Flavorful Meal
Don’t let the ingredient list intimidate you! While it might appear long at first glance, much of it consists of simple pantry spices designed to perfectly season your chicken and broth. Once you’ve measured out your seasonings, the rest is mostly hands-off – allowing the chicken to cook and the soup to simmer, letting all those wonderful flavors meld together. Trust me, making this soup is genuinely easy and incredibly rewarding.
This Mexican Chicken Tortilla Soup recipe is wonderfully adaptable. If you’re a fan of black beans, they make an excellent addition, boosting both flavor and fiber. Want more heat? Amp up the chili powder or add an extra jalapeño. Prefer a milder taste? Adjust the spice levels down. This flexibility means you can tailor the soup to precisely match your family’s preferences, making it a guaranteed crowd-pleaser every time.
Key Ingredients for the Perfect Chicken Tortilla Soup
Crafting an outstanding Chicken Tortilla Soup starts with quality ingredients. Let’s break down some of the stars of this recipe:
- Chicken Breast: We use boneless, skinless chicken breast for a lean protein source. You can also opt for chicken thighs for a richer flavor or even use pre-cooked rotisserie chicken for an even faster prep time.
- Spices (Cumin, Chili Powder, Garlic Powder, Salt): These form the aromatic backbone of the soup, providing that quintessential Tex-Mex flavor. Don’t skip them!
- Olive Oil: Used for both seasoning the chicken and sautéing the aromatics, it helps build a robust flavor base.
- Red Onion, Jalapeño, and Garlic: This aromatic trio is essential. The red onion offers a sharp sweetness, the jalapeño brings a gentle warmth (adjust to your preference!), and fresh garlic adds depth.
- Diced Tomatoes with Green Chiles (Rotel): This is a secret weapon for adding both tomato flavor and a subtle kick from the green chiles, all in one can.
- Tomato Sauce: Contributes to the body and rich tomato flavor of the broth.
- Chicken Stock: The foundation of our soup. Use a good quality stock for the best results.
- Frozen Corn: Adds a touch of sweetness and texture, balancing out the savory and spicy elements.
The Magic of Toppings
For me, the best part of Chicken Tortilla Soup is transforming it with a medley of fresh, colorful toppings. These aren’t just garnishes; they’re integral to the experience, adding layers of flavor and texture. Here are some of my favorites:
- Avocado: Creamy, cool, and a delightful contrast to the warm soup.
- Fresh Cilantro: Bright, herbaceous, and undeniably Mexican in flavor.
- Crispy Tortilla Strips: Essential for that signature “tortilla soup” crunch. You can buy them pre-made or easily fry your own.
- Shredded Cheese: Cheddar or Monterey Jack melt beautifully, adding a salty, creamy touch.
- Sour Cream or Mexican Crema: A dollop adds richness and helps tame any spice.
- Lime Wedges: A squeeze of fresh lime juice at the end brightens all the flavors.
- Diced Red Onion: For an extra bite and freshness.
- Optional additions: Black olives, more diced jalapeños, or even a dash of your favorite hot sauce.
Tips for Making Your Best Chicken Tortilla Soup
- Shredding Chicken: If you don’t want to bake and shred your own chicken, a rotisserie chicken is a fantastic shortcut. Just shred the meat and add it to the soup. For an even quicker method, check out my Instant Pot Tortilla Soup version!
- Spice Level: The recipe provides a good base level of spice. If you prefer more heat, leave some seeds in your jalapeño, or add a pinch of cayenne pepper. For less heat, remove all seeds and membranes from the jalapeño, or omit it entirely.
- Homemade Tortilla Strips: For the ultimate experience, cut corn tortillas into thin strips, toss with a little oil, and bake or fry until crispy. It’s worth the extra effort!
- Additions: Feel free to experiment! Bell peppers, black beans, pinto beans, or hominy can all be wonderful additions to this versatile soup.
- Serving Suggestions: While this soup is a meal in itself, it pairs wonderfully with a side of The Best Cornbread. I firmly believe almost any soup requires some kind of bread for dipping! A simple green salad would also be a refreshing accompaniment.
Storage and Freezing Instructions
This Pioneer Woman-inspired chicken tortilla soup recipe is not only delicious but also incredibly freezer-friendly, making it a perfect candidate for meal prepping. You can easily make a double batch and save some for later!
- Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Freezing in individual portions makes for convenient, quick lunches throughout the week!
This recipe is quickly going to become a staple in your meal rotation. It’s hearty, satisfying, and bursting with the kind of flavors that transport you straight to your favorite Mexican cocina. Enjoy!
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Chicken Tortilla Soup
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Ingredients
- 1 pound chicken breast
- 1 teaspoon olive oil, (for brushing the chicken)
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 Tablespoon olive oil
- 1 small red onion, diced
- 1 jalapeno, finely chopped
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles, Rotel Tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups chicken stock
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 cups hot water
- 1 cup frozen corn
Optional Garnish:
- Sour Cream
- Avocado
- Red Onion
- Cheddar or Monterey Jack Cheese
- Cilantro
- Tortilla Strips
- Lime wedges
Instructions
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Preheat oven to 350 degrees.
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In a small bowl mix cumin, chili powder, garlic powder, and salt. Place chicken in a small baking dish. Brush chicken with olive oil, and sprinkle a little of the season mixture over the chicken. Turn the chicken over and repeat. Set aside remaining spice mixture.
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Bake chicken for 20-25 minutes (depending on size), until it is cooked through. Once cooked, shred using two forks.
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In a large pot heat 1 Tbls olive oil over medium high heat. Add onions, jalapeno, and garlic. Stir and cook for a couple minutes. Add the remaining spice mixture you set aside, stirring to coat.
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Mix in the shredded chicken. Add Rotel tomatoes, chicken stock, tomato sauce, water, and corn. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes, stirring occasionally.
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Ladle into bowls, and serve with desired garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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