life is a lot sometimes. Between the endless emails, the laundry that seems to multiply when I’m not looking, and the general “people-ing” we all have to do, some days just demand a win. And for me, that win usually comes in a deep, ceramic bowl filled with something spicy, salty, and topped with enough avocado to make a millennial mortgage broker weep.
Enter the Chicken Tortilla Soup.
Now, I know what you’re thinking. “It’s just soup.” But friend, if you think this is just soup, we need to have a talk. This is the kind of meal that makes your kitchen smell like a cozy Southwest bistro and makes your soul feel like it’s wrapped in a warm, fuzzy blanket. It’s vibrant, it’s punchy, and it has that magical “simmered all day” flavor even though it actually comes together faster than a reality TV reunion special.
The Secret to That “Deep” Flavor (Without the Effort)
Have you ever had a soup that tasted… flat? Like, you can taste the water and the salt, but there’s no soul? Yeah, we don’t do that here. The secret to this specific recipe—the thing that makes it stand out in a sea of mediocre broth—is the fire-roasted factor.
I’m obsessed with fire-roasted tomatoes and green chilies. There is something about that slight char that adds a smoky depth you just can’t get from regular canned tomatoes. It’s like the difference between a plain grilled cheese and one made with fancy sourdough and three types of cheese. It’s an instant upgrade.
If you’re reading this from the UK or Australia and you’re currently shaking your head because your local shop doesn’t carry “fire-roasted” anything—don’t panic! I’ve got your back in the notes below. A little extra smoked paprika goes a long way in faking that “charred over an open flame” vibe.
The Aromatics: Don’t Rush the Onion!
I used to be so impatient. I’d throw the onions in the pan, wait thirty seconds, and then dump everything else in. Big mistake. Give your yellow onion those few minutes to soften and get translucent. It creates a sweet base that balances the acidity of the tomatoes. And the garlic? Wait until the very last second. Garlic is like that one friend who is super fun but burns out way too fast—give it 30 seconds of heat, just until you can smell it, then hit it with the liquid.
The “Shredded vs. Diced” Debate
We need to talk about the chicken. In this recipe, we’re poaching the chicken breasts right in the broth. This is a game-changer for two reasons:
- The chicken stays juicy. Nothing is worse than dry, rubbery chicken cubes floating in a soup.
- The broth gets better. As the chicken cooks, it releases its own juices into the stock, making the whole thing taste richer.
I’m a “shredded” person through and through. There’s something so satisfying about those long strands of chicken soaking up the spiced broth. Plus, it feels more rustic and homemade. However, if you’re having one of those “I literally cannot even” days, grab a rotisserie chicken on your way home. Shred that bad boy up, toss it in at the end, and no one—absolutely no one—will judge you. In fact, I’ll applaud your efficiency.
Let’s Talk About the Crunch (The Tortilla Strip Situation)
If you aren’t making your own tortilla strips, are you even living? Okay, that’s dramatic. Store-bought chips are fine. But if you have five extra minutes, frying up some corn tortilla strips in a little vegetable oil is a transformative experience.
They come out hot, bubbly, and way more flavorful than anything you’ll find in a bag. I like to cut mine into thin little “matchsticks.” They act like tiny, salty croutons that stay surprisingly crunchy even when they’re submerged in the soup. Sprinkle them with a little extra salt the second they come out of the oil. Trust me on this.
Customizing Your Heat Level
I’m a “medium” heat kind of girl. I like a tingle, but I don’t want to lose feeling in my tongue. The beauty of this Chicken Tortilla Soup is that it’s incredibly forgiving.
- For the Spice Seekers: If you live for the burn, throw in some crushed red pepper flakes or a healthy dose of your favorite hot sauce. Or, better yet, dice up a fresh jalapeño and sauté it right along with the onions.
- For the Mild Hearts: This recipe as written is very family-friendly. The green chilies provide flavor more than “heat.” If you’re cooking for kids who think black pepper is “too spicy,” you can even scale back on the chili powder a bit.
Why This Recipe Works for Meal Prep
If you’re a fan of “Future You” (you know, that person who is tired on Tuesday night and really doesn’t want to cook), this soup is your new best friend.
It actually tastes better the next day. The flavors have time to mingle, the spices mellow out and deepen, and the whole thing becomes even more cohesive. It freezes beautifully, too. I like to freeze it in individual portions so I can just grab one, microwave it, and feel like a functional adult who has their life together.
Pro Tip: If you’re freezing it, leave the avocado and tortilla strips off until you’re ready to eat. Soggy avocado is a tragedy we should all strive to avoid.
Toppings: The More the Merrier
A bowl of Chicken Tortilla Soup without toppings is like a sundae without the cherry. It’s just… incomplete. This is where you get to be the artist of your own dinner.
- Avocado: Essential. The creaminess cuts through the acidity of the tomatoes.
- Sour Cream: Just a dollop. It turns the broth slightly creamy and delicious.
- Fresh Cilantro: I know, I know—some of you think it tastes like soap. If that’s you, feel free to swap it for green onions. But for the rest of us, that fresh, citrusy pop is non-negotiable.
- Lime Juice: Do NOT skip the squeeze of lime at the end. It brightens everything up and makes the flavors “pop.”
Frequently Asked Questions (The Nitty Gritty)
Can I make this in a Slow Cooker?
Absolutely! Just throw everything (except the lime juice and cilantro) into the crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken at the end, stir back in, and you’re golden.
What if I can’t find Corn Tortillas?
In some parts of the world, pure corn tortillas are like hens’ teeth. If you can only find flour tortillas, they don’t fry up quite the same way (they get more puffy than crunchy). In that case, honestly? Just use some high-quality store-bought corn chips. No one is going to call the food police.
Is this soup healthy?
I’m a food blogger, not a doctor, but… yeah! It’s packed with lean protein, fiber-rich beans, and tons of veggies. It’s naturally gluten-free (just check your chicken stock and use 100% corn tortillas) and keeps you full for hours. It’s basically a multivitamin in a bowl, but way more delicious.
Wrapping It Up
There’s a reason this is a classic. It’s the perfect balance of smoky, zesty, and comforting. Whether you’re feeding a crowd on game day or just trying to survive a rainy Monday, this soup is the answer. It’s fast enough for a weeknight but flavorful enough to impress guests.
So, grab your Dutch oven, put on your favorite playlist, and let’s get cooking. Your kitchen is about to smell amazing.
Chicken Tortilla Soup
6
servings10
minutes30
minutes302
kcalThis Chicken Tortilla Soup is a lifesaver! Made with fire-roasted tomatoes, black beans, and tender shredded chicken, healthy 30-minute meal.
Ingredients
1 tbsp (15 ml) Olive oil
1 medium (150 g) Yellow onion, diced
3 cloves Garlic, minced
1 can (15 oz / 425 g) Black beans, drained and rinsed
1 can (14.5 oz / 411 g) Fire-roasted diced tomatoes
1 can (4 oz / 113 g) Fire-roasted diced green chilies
1 can (15 oz / 425 g) Corn (or 1½ cups frozen corn)
1 tsp Chili powder
1 tsp Smoked paprika
1 tsp Ground cumin
½ tsp Dried oregano
1 tsp Salt (plus more to taste)
4 cups (1 liter) Low-sodium chicken stock
1 to 2 (450 g) Chicken breasts, sliced lengthwise into halves
1 tbsp (15 ml) Fresh lime juice (plus more for serving)
2 tbsp (8 g) Fresh cilantro, chopped
4 to 6 Small corn tortillas, cut into thin strips
Vegetable oil for frying
Fresh avocado, diced
Sour cream
Extra chopped cilantro
Prepared fried tortilla strips or tortilla chips
Directions
- Sauté Aromatics: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Combine Ingredients: Add the black beans, fire-roasted tomatoes, green chilies, corn, chili powder, smoked paprika, cumin, oregano, and salt. Stir well to incorporate the spices.
- Simmer: Pour in the chicken stock and bring the liquid to a gentle simmer.
- Poach Chicken: Add the halved chicken breasts to the pot. Simmer gently for 15–20 minutes. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
- Shred and Finish: Remove the chicken from the soup and let it cool slightly. Shred the meat using two forks, then return it to the pot. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasonings with additional salt or lime juice if desired.
- Prepare Tortilla Strips: While the soup finishes, heat a thin layer of oil in a skillet over medium-high heat. Fry the tortilla strips for 1–2 minutes until golden and crispy. Drain on paper towels and lightly salt.
- Serve: Ladle the hot soup into bowls. Top generously with avocado, sour cream, extra cilantro, and the crispy tortilla strips.
Notes
- Shortcut: Use leftover cooked chicken or meat from a rotisserie chicken instead of poaching. Simply shred and add to the soup at the end to heat through.
- Variations: Substitute chicken breasts with boneless chicken thighs for a richer flavor.
- Spice Level: For a kick, add ¼ tsp crushed red pepper flakes or a few dashes of your favorite hot sauce.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
- International Substitutions:
UK/Australia: If fire-roasted tomatoes are unavailable, use regular canned diced tomatoes and add an extra ¼ tsp of smoked paprika.
Chili Powder: U.S. chili powder is a mild blend. In the UK/Australia, “chilli powder” is pure ground chili; use only ¼ tsp or create a blend of paprika, cumin, and garlic powder.
Tortillas: If 100% corn tortillas are hard to find, use “corn and wheat blend” soft taco wraps.
