This Tortilla Soup Recipe is the perfect comforting meal for busy weeknights or cozy family dinners. Packed with tender shredded chicken, smoky spices, sweet corn, and crispy tortilla strips, this hearty Mexican-inspired soup delivers bold flavor in every spoonful.
Why You’ll Love This Recipe
- Rich and comforting flavor with smoky spices and savory chicken
- Easy one-pot meal for weeknight cooking
- Crispy tortilla strips add the perfect crunch
- Family-friendly and customizable with toppings
- Great for meal prep and freezer-friendly
- Made with simple pantry ingredients
Ingredients
For the Soup
- 1/2 cup neutral oil, such as grapeseed or canola, plus more as needed
- 6 corn tortillas, halved and thinly sliced into strips
- 1 large yellow or white onion, finely diced
- 2 medium poblano peppers, seeded and finely diced
- 3 cloves garlic, finely grated or minced
- 2 tablespoons fresh cilantro stems, chopped
- 2 teaspoons ground ancho chili powder or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 carton low-sodium chicken broth
- 4 cups shredded cooked chicken
- 2 cups frozen corn kernels
- 1 can fire-roasted crushed tomatoes
- 1 cup water
- 2 tablespoons fresh lime juice
Optional Toppings
- Shredded Colby Jack cheese
- Chihuahua cheese
- Mild cheddar cheese
- Diced avocado
- Chopped cilantro leaves
- Lime wedges
Instructions
- Heat the neutral oil in a Dutch oven or large pot over medium heat until shimmering.
- Line a plate with paper towels. Fry the tortilla strips in batches, stirring often, until crisp and golden brown, about 45 to 60 seconds per batch.
- Transfer the fried tortilla strips to the prepared plate and lightly sprinkle with kosher salt.
- Carefully discard all but 3 tablespoons of oil from the pot.
- Add the diced onion, poblano peppers, garlic, and cilantro stems to the pot. Cook over medium-high heat until softened and lightly browned, about 8 minutes.
- Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute until fragrant.
- Add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and water.
- Bring the Tortilla Soup Recipe to a boil, then reduce the heat and simmer for 15 to 20 minutes.
- Remove the soup from the heat and stir in the fresh lime juice.
- Taste and adjust seasoning with additional salt if needed.
- Serve hot topped with crispy tortilla strips, avocado, cheese, cilantro, and lime wedges.
Tips & Tricks
- Rotisserie chicken makes this chicken tortilla soup extra easy and flavorful.
- For a spicier soup, add diced jalapeños or chipotle peppers.
- Use fire-roasted tomatoes for deeper smoky flavor.
- Fresh lime juice brightens the soup and balances the spices.
- Fry the tortilla strips just before serving for the best crunch.
- You can substitute chicken with shredded turkey for leftovers after holidays.
Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, Nut-Free
Notes
- Add black beans for extra protein and texture.
- Monterey Jack cheese also works well as a topping.
- Serve with warm cornbread or Mexican rice for a complete meal.
- For a lighter version, reduce the oil slightly and bake the tortilla strips instead of frying.
Nutrition
Approximate per serving:
- Calories: 420
- Protein: 29g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 5g
- Sodium: 760mg
FAQ
What is tortilla soup made of?
Traditional tortilla soup is made with chicken broth, shredded chicken, tomatoes, corn, spices, and crispy tortilla strips.
Can I make tortilla soup ahead of time?
Yes, this Tortilla Soup Recipe tastes even better the next day as the flavors continue to develop.
Can I freeze tortilla soup?
Yes, freeze the soup without toppings in airtight containers for up to 3 months.
What toppings go best with tortilla soup?
Popular toppings include avocado, shredded cheese, cilantro, lime wedges, and crispy tortilla strips.
Is tortilla soup spicy?
This version has mild heat from poblano peppers and chili powder, but you can easily adjust the spice level.
Storage
- Refrigerate leftover soup in an airtight container for up to 4 days.
- Freeze cooled soup for up to 3 months.
- Reheat gently on the stovetop over medium heat or microwave until hot.
- Store tortilla strips separately to keep them crispy.
Similar Recipes
EASY Tortilla Soup Recipe
This Tortilla Soup Recipe is rich, hearty, and easy to make.Loaded with chicken, corn, tomatoes, and crispy tortilla strips.Perfect for cozy family dinners and meal prep.
Ingredients
- For the Soup
- 1/2 cup neutral oil such as grapeseed or canola, plus more as needed
- 6 corn tortillas halved and thinly sliced into strips
- 1 large yellow or white onion finely diced
- 2 medium poblano peppers seeded and finely diced
- 3 cloves garlic finely grated or minced
- 2 tablespoons fresh cilantro stems chopped
- 2 teaspoons ground ancho chili powder or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 carton low-sodium chicken broth
- 4 cups shredded cooked chicken
- 2 cups frozen corn kernels
- 1 can fire-roasted crushed tomatoes
- 1 cup water
- 2 tablespoons fresh lime juice
- Optional Toppings
- Shredded Colby Jack cheese
- Chihuahua cheese
- Mild cheddar cheese
- Diced avocado
- Chopped cilantro leaves
- Lime wedges
Instructions
- Heat the neutral oil in a Dutch oven or large pot over medium heat until shimmering.
- Line a plate with paper towels. Fry the tortilla strips in batches, stirring often, until crisp and golden brown, about 45 to 60 seconds per batch.
- Transfer the fried tortilla strips to the prepared plate and lightly sprinkle with kosher salt.
- Carefully discard all but 3 tablespoons of oil from the pot.
- Add the diced onion, poblano peppers, garlic, and cilantro stems to the pot. Cook over medium-high heat until softened and lightly browned, about 8 minutes.
- Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute until fragrant.
- Add the chicken broth, shredded chicken, frozen corn, crushed tomatoes, and water.
- Bring the Tortilla Soup Recipe to a boil, then reduce the heat and simmer for 15 to 20 minutes.
- Remove the soup from the heat and stir in the fresh lime juice.
- Taste and adjust seasoning with additional salt if needed.
- Serve hot topped with crispy tortilla strips, avocado, cheese, cilantro, and lime wedges.
Notes
- Add black beans for extra protein and texture.
- Monterey Jack cheese also works well as a topping.
- Serve with warm cornbread or Mexican rice for a complete meal.
- For a lighter version, reduce the oil slightly and bake the tortilla strips instead of frying.
Conclusion
This Tortilla Soup Recipe is a warm, satisfying meal filled with bold Mexican-inspired flavors and comforting ingredients. Whether you make it for a quick weeknight dinner or a cozy gathering with friends and family, this easy chicken tortilla soup is guaranteed to become a favorite.