Chicken Tortilla Soup is one of my favorite dishes! This recipe for 30-MINUTE CHICKEN TORTILLA SOUP is perfect for any night of the week, and it’s simple to save and reheat for later. When the weather starts to get chilly, this soup is always my go-to. It’s filled with all the fantastic Tex-Mex ingredients I love, like beans, corn, tomatoes, and more. This delicious chicken soup never disappoints and can be prepared in only 30 minutes!
CHICKEN TORTILLA SOUP
It’s finally starting to cool down a bit around here in CT, which means soup is on the menu at least once a week. What better way to welcome fall and winter than with this Chicken Tortilla Soup. Nothing beats a steaming bowl of delicious soup to warm your hands and soul.
We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite.
Chicken tortilla soup is a Mexican-inspired soup with a tomato and chicken broth base that is flavored with chili powder, cumin, smoked paprika, fresh oregano, and jalapeño. This Chicken Tortilla Soup has a medium-low level of spiciness. If you are sensitive to spicy food or want to make it kid-friendly, just omit the jalapenos. You can offer hot sauce on the table or toppings for customized spice levels with your Tortilla Soup. It also has a zesty sour flavor, due to the addition of lime juice. You can reduce or omit it, although a little bit of lime can make it taste amazing.
HOW TO MAKE CHICKEN TORTILLA SOUP:
STEP 1: Heat olive oil in a large pot over medium-high heat. Add in the onion and pepper, and sauté for 5 minutes.
STEP 2: Add in garlic, chili powder, cumin, paprika, and fresh oregano leaves and toast for 60 seconds.
STEP 3: Pour in chicken broth, add in chicken, and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through about 15 to 20 minutes. Remove the cooked chicken from the soup.
STEP 4: Shred the chicken using two forks and remove the bones as needed before returning it to the pot.
STEP 5: Pour in tomato sauce, diced tomatoes, black beans, and corn. Let it simmer for 5 minutes.
Lastly, turn off the heat and stir in cilantro and lime juice. Season with salt, to taste.
Top your bowl with crispy tortilla strips
How to make your own crispy tortilla strips: Heat about a tablespoon of vegetable oil in a skillet on medium-high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds. Flip it over, using tongs, and fry the other side until it is nice and crispy. To make the tortilla strips a little bit more special and flavorful, I sprinkled some of my Homemade Creole Seasoning.
While it is still warm, cut it into strips using a regular knife or pizza cutter.
Topping Ideas:
Cilantro
Avocado
Lime wedges
jalapeños, sliced or diced
Homemade tortilla strips
Shredded cheddar cheese
Sour cream
This soup stores well in the refrigerator for a few days, so it’s perfect for meal prep.
Store any leftover soup in an airtight container in the fridge for up to 5 days, and when it’s time to reheat, place it in a saucepan on the stove over medium-low heat until warmed through.
Can Chicken Tortilla Soup be made in a slow cooker?
Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.
More Soup Recipes to Try!
The Ultimate Loaded Potato Soup
Beef Soup “Sopa De Carne De Res” Spanish Style
Smoked Ham, Kale White Bean Soup
Vegetarian Butternut Squash Quinoa Soup
Roasted Butternut Squash Soup Recipe
Homemade Creamy Tomato Soup
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30-MINUTE CHICKEN TORTILLA SOUP
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion diced
- 1 medium sweet pepper diced
- 5 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cups chicken broth
- 3 boneless skinless chicken tights
- 1 ( 15 ounce) can tomato sauce
- 1 ( 15 ounce) can diced tomatoes
- 1 small jalapeno pepper (remove seeds and dice)
- 1 ( 15 ounce) can black beans
- 1/2 cups frozen corn or use canned
- 1/2 teaspoon salt
- 1/2 cup freshly chopped cilantro
- 1/4 cup lime juice
crispy tortilla strips
- Flour or corn tortillas
- Homemade creole seasonings
Instructions
- Heat olive oil in a large pot over medium-high heat. Add in the onion and pepper, and sauté for 5 minutes.
- Add in garlic, chili powder, cumin, paprika, and fresh oregano leaves and toast for 60 seconds.
- Pour in chicken broth, add in chicken, and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through about 15 to 20 minutes. Remove the cooked chicken from the soup.
- Shred the chicken using two forks and remove the bones as needed before returning it to the pot.
- Pour in tomato sauce, diced tomatoes, black beans, and corn. Let it simmer for 5 minutes.
- Lastly, turn off the heat and stir in cilantro and lime juice. Season with salt, to taste.
How to make your own crispy tortilla strips:
- Heat about a tablespoon of vegetable oil in a skillet on medium-high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds.
- Flip it over, using tongs, and fry the other side until it is nice and crispy. To make the tortilla strips a little bit more special and flavorful, I sprinkled some of my Homemade Creole Seasoning. While it is still warm, cut it into strips using a regular knife or pizza cutter.
- While it is still warm, cut it into strips using a regular knife or pizza cutter.
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
